Completely revised and updated? the definitive text on foodpreparation for the foodservice manager. A comprehensive working knowledge of the principles, skills, andtechniques necessary to prepare food for production is as criticalfor the aspiring foodservice manager as it is for the culinary artsstudent. Food Preparation for the Professional, Third Edition, targets the needs of career-oriented students who aim to manage theback of the house rather than prepare food on the line. Coveringall the basics?cooking methods, food ...
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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, andtechniques necessary to prepare food for production is as criticalfor the aspiring foodservice manager as it is for the culinary artsstudent. Food Preparation for the Professional, Third Edition, targets the needs of career-oriented students who aim to manage theback of the house rather than prepare food on the line. Coveringall the basics?cooking methods, food preparation, safety andsanitation, storage and handling, equipment, and menu planning?aswell as addressing contemporary cuisine preferences and dietarytrends, the book provides managers with the skills needed to run anefficient kitchen successfully in any type of foodserviceoperation. Fully revised and updated, the new edition of thisclassic text now includes: * Troubleshooting information boxes that identify commonproblems, their causes, and solutions * A nutritional analysis of each recipe and nutrientprofiles * New sections covering the emerging interest in grains, pasta, legumes, and vegetables With its singular focus on food preparation for foodservicemanagers, this latest edition of Food Preparation for theProfessional continues to be an indispensable tool for this rapidlygrowing area in the hospitality industry.
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