A basic text-workbook for the food preparation lab portion of the ``foodservice fundamentals'' course. Twenty-two compact chapters offer information on cooking procedures and food categories. Features small quantity recipes with simple ingredient, equipment and procedure lists, mise en place (prep) sheet for all recipes, review exercises and glossaries of key terminology with definitions. A basic text-workbook for the food preparation lab portion of the ``foodservice fundamentals'' course. Twenty-two compact chapters offer information on cooking procedures and food categories. Features small quantity recipes with simple ingredient, equipment and procedure lists, mise en place (prep) sheet for all recipes, review exercises and glossaries of key terminology with definitions. “Oziq-ovqat xizmati asoslari” kursining oziq-ovqat tayyorlash laboratoriya qismi uchun asosiy darslik. Yigirma ikkita ixcham bo'lim pishirish tartib-qoidalari va oziq-ovqat toifalari haqida ma'lumot beradi. Oddiy ingredientlar, asbob-uskunalar va protseduralar ro'yxati, barcha retseptlar uchun mise en place (tayyorgarlik) varag'i, ko'rib chiqish mashqlari va ta'riflar bilan asosiy terminologiya lug'ati bilan kichik hajmdagi retseptlar mavjud. “Oziq-ovqat xizmati asoslari” kursining oziq-ovqat tayyorlash laboratoriya qismi uchun asosiy darslik. Yigirma ikkita ixcham bo'lim pishirish tartib-qoidalari va oziq-ovqat toifalari haqida ma'lumot beradi. Oddiy ingredientlar, asbob-uskunalar va protseduralar ro'yxati, barcha retseptlar uchun mise en place (tayyorgarlik) varag'i, ko'rib chiqish mashqlari va ta'riflar bilan asosiy terminologiya lug'ati bilan kichik hajmdagi retseptlar mavjud.