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Focusing primarily on large-scale food production this thoroughly updated edition covers basic food items, cooking methods, and procedures.
Basic Food Preparation (Third Edition)
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Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms,
Guide to Good Food
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Students will learn how to select, store, prepare, and serve foods while preserving their nutrients, flavors, textures, and colors.
Food Preparation for the Professional
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Completely revised and updated? the definitive text on foodpreparation for the foodservice manager. A comprehensive working knowledge of the principles, skills,
Principles of Food Preparation
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