A complete text giving the basics on food preparation in concise compact form, written in an informal, readable style. Designed to teach basic cooking principles and techniques, vocabulary of cooking terms and working knowledge of foods, equipment and methods of preparation. Appropriate for a one-semester course or as a supplement to main text in dietetics course. This updated edition adds new recipes, each chosen to illustrate a cooking principle, new chapters on baking and desserts, more learning and teaching aids, and new trends in cuisine.

Food Preparation for the Professional

Cookbooks, Food & Wine

Porter, Mary

Mizer, David A.

Cooking Methods

Canfield Press

Completely revised and updated? the definitive text on food preparation for the foodservice manager. 
A comprehensive working knowledge of the principles, skills, and techniques necessary to prepare food for production is as critical for the aspiring foodservice manager as it is for the culinary arts student. Food Preparation for the Professional, Third Edition, targets the needs of career-oriented students who aim to manage the back of the house rather than prepare food on the line. Covering all the basics?cooking methods, food preparation, safety and sanitation, storage and handling, equipment, and menu planning?as well as addressing contemporary cuisine preferences and dietary trends, the book provides managers with the skills needed to run an efficient kitchen successfully in any type of foodservice operation. Fully revised and updated, the new edition of this classic text now includes: <ul>
<li>Troubleshooting information boxes that identify common problems, their causes, and solutions</li> <li>A nutritional analysis of each recipe and nutrient profiles</li> <li>New sections covering the emerging interest in grains, pasta, legumes, and vegetables</li> </ul>
With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.

Drummond, Karen E.

Sonnier, Beth

wiley

Discusses sanitation, safety, kitchen equipment, seasoning, soups, sauces, vegetables, fish, poultry, meat, salads, breakfasts and buffets

John Wiley&Sons, Inc.

A complete text giving the basics on food preparation in concise compact form, written in an informal, readable style. Designed to teach basic cooking principles and techniques, vocabulary of cooking terms and working knowledge of foods, equipment and methods of preparation. Appropriate for a one-semester course or as a supplement to main text in dietetics course. This updated edition adds new recipes, each chosen to illustrate a cooking principle, new chapters on baking and desserts, more learning and teaching aids, and new trends in cuisine.

Business & Money

See the best price to sell, buy, or rent books by Mizer, David A.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Mizer, David A.

See the best price to sell, buy, or rent books by Mizer, David A.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Food Preparation for the Professional

Food Preparation for the Professional

Food Preparation for the Professional

Food Preparation for the Professional