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Content Introduction 保育園栄養士の著者が、調理室に入る前に必ず行うこと、乳幼児のための調理、栄養価計算と献立作成、食中毒・二次感染予防、アレルギー対応食の提供など、給食室の仕事の基本を紹介します。『食べもの文化』別冊の単行本化。

Registration Number	Library	Book Place	Call Number	Category	Restriction	Status
181129048	Tamaho	閉架書庫(一般)	376 ｵ	General Books

Reservation Count 0

Title	給食室の仕事・基本のき
Title (Reading)	ｷｭｳｼｮｸｼﾂ/ﾉ/ｼｺﾞﾄ/ｷﾎﾝ/ﾉ/ｷ
Subtitle	安全でおいしい保育園の食事作りのために
Subtitle (Reading)	ｱﾝｾﾞﾝ/ﾃﾞ/ｵｲｼｲ/ﾎｲｸｴﾝ/ﾉ/ｼｮｸｼﾞｽﾞｸﾘ/ﾉ/ﾀﾒ/ﾆ
Author	小川／美智子∥著
Author (Reading)	ｵｶﾞﾜ,ﾐﾁｺ
Publisher	芽ばえ社
Publisher (Reading)	ﾒﾊﾞｴｼｬ
Base Price	\1200
ISBN	978-4-89579-368-1
Number of Pages, etc.	96p
Dimensions	21cm
NDC	376.14
Content Description	保育園栄養士の著者が、調理室に入る前に必ず行うこと、乳幼児のための調理、栄養価計算と献立作成、食中毒・二次感染予防、アレルギー対応食の提供など、給食室の仕事の基本を紹介します。『食べもの文化』別冊の単行本化。

Important Points

Please note that due to copyright restrictions, some materials may not be available for loan.
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