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FRANCIS T. LYNCH, a professional chef of almost 30 years, is the owner of [...], a comprehensive online resource for professionals in the food service industry. He was chef at two Caribbean resort hotels and the Santa Barbara Yacht Club, holds a lifetime teaching credential in food science, and was formerly the culinary program director at Columbia College in Sonora, California.
PART I
* Chapter 1: Dry Herbs and Spices and Fresh Herbs
* Chapter 2: Produce
* Chapter 3: Starchy Food
* Chapter 4: Baking Items
* Chapter 5: Fats, Oils, and Condiments
* Chapter 6: Liquids
* Chapter 7: Dairy
* Chapter 8: Beverages
* Chapter 9: Meats
* Chapter 10: Seafood
* Chapter 11: Poultry
* Chapter 12: The Proper Use Of Cans, Scoops, Hotel Pans, and Sheet Trays In Costing
* Chapter 13: Measurement Conversion
* Chapter 14: Simple Formulas
* Chapter 15: Standard Portion Sizes
PART II
* The Workbook
* Price Lists
* Costing Worksheet
* Guide to Using the Costing Worksheets
* Purchasing Worksheet
* Guide to Using the Purchasing Worksheets
* Overview
| Erscheinungsjahr: | 2010 |
|---|---|
| Genre: | Ernährungswissenschaft |
| Rubrik: | Essen & Trinken |
| Thema: | Lebensmittelkunde |
| Medium: | Taschenbuch |
| Inhalt: | 320 S. |
| ISBN-13: | 9780470197493 |
| ISBN-10: | 0470197498 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Lynch, Francis T |
| Auflage: | 8th edition |
| Hersteller: |
Wiley
John Wiley & Sons |
| Maße: | 278 x 226 x 18 mm |
| Von/Mit: | Francis T Lynch |
| Erscheinungsdatum: | 20.12.2010 |
| Gewicht: | 0,753 kg |
FRANCIS T. LYNCH, a professional chef of almost 30 years, is the owner of [...], a comprehensive online resource for professionals in the food service industry. He was chef at two Caribbean resort hotels and the Santa Barbara Yacht Club, holds a lifetime teaching credential in food science, and was formerly the culinary program director at Columbia College in Sonora, California.
PART I
* Chapter 1: Dry Herbs and Spices and Fresh Herbs
* Chapter 2: Produce
* Chapter 3: Starchy Food
* Chapter 4: Baking Items
* Chapter 5: Fats, Oils, and Condiments
* Chapter 6: Liquids
* Chapter 7: Dairy
* Chapter 8: Beverages
* Chapter 9: Meats
* Chapter 10: Seafood
* Chapter 11: Poultry
* Chapter 12: The Proper Use Of Cans, Scoops, Hotel Pans, and Sheet Trays In Costing
* Chapter 13: Measurement Conversion
* Chapter 14: Simple Formulas
* Chapter 15: Standard Portion Sizes
PART II
* The Workbook
* Price Lists
* Costing Worksheet
* Guide to Using the Costing Worksheets
* Purchasing Worksheet
* Guide to Using the Purchasing Worksheets
* Overview
| Erscheinungsjahr: | 2010 |
|---|---|
| Genre: | Ernährungswissenschaft |
| Rubrik: | Essen & Trinken |
| Thema: | Lebensmittelkunde |
| Medium: | Taschenbuch |
| Inhalt: | 320 S. |
| ISBN-13: | 9780470197493 |
| ISBN-10: | 0470197498 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Lynch, Francis T |
| Auflage: | 8th edition |
| Hersteller: |
Wiley
John Wiley & Sons |
| Maße: | 278 x 226 x 18 mm |
| Von/Mit: | Francis T Lynch |
| Erscheinungsdatum: | 20.12.2010 |
| Gewicht: | 0,753 kg |
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