Preelaboración y conservación de los alimentos

Synopsis of Preelaboración y conservación de los alimentos

«Preelaboración y conservación de los alimentos» is the cookery and gastronomy manual by José Luis Armendáriz Sanz (Paraninfo, paperback, 368 pages).

Manual for the intermediate vocational cycle in Cookery and Gastronomy. It explains reception, labeling, storage and preservation of food, and provisioning documentation; describes kitchen areas, equipment and raw materials; and reviews product preservation and regeneration systems, with drawings and photographs.

First edition, published on March 14, 2011; belongs to the Hostelería y Turismo collection.

Intended for students of the intermediate vocational cycle in Cookery and Gastronomy and as a reference guide for kitchen professionals.