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Author: John Barton Knight
Publisher: Van Nostrand Reinhold Company
ISBN: 9780442257453
Category : Cooking
Languages : en
Pages : 598
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Book Description
Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.
Author: John Barton Knight
Publisher: Van Nostrand Reinhold Company
ISBN: 9780442257453
Category : Cooking
Languages : en
Pages : 598
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Book Description
Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.
Author: Polly W. Buchanan
Publisher: American Dietetic Association
ISBN:
Category : Business & Economics
Languages : en
Pages : 48
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Book Description
Intended to be a basic reference for students studying production control techniques in quantity food preparation. Serves as a review for dietitians and food service managers who are considering implementation of production controls such as ingredient rooms or computer-extended recipes, and provides guidelines for designing a quantity recipe format and file that can be used in either creating or revising a recipe system. Intended to help foodservice operators and students understand what a standardization program involves, why it is important, and the steps required to implement it. This third edition contains three new features: a discussion of HACCP; a set of assessment questions that can be used for continuing education credit; and a glossary.
Author: John Knight
Publisher:
ISBN: 9780843621297
Category :
Languages : en
Pages : 589
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Book Description
Author:
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 316
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Book Description
This publication contains quantity recipes and other information useful to food service personnel to prepare meals in schools participating in the National School Lunch Program (NSLP). Recipes are generally in 50 and 100 portion size.
Author: Lendal Henry Kotschevar
Publisher: Van Nostrand Reinhold Company
ISBN: 9780442256623
Category : Cooking
Languages : en
Pages : 505
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Book Description
Author: Susanne Metz
Publisher:
ISBN: 9783805703888
Category :
Languages : en
Pages : 1000
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Book Description
Author: Norman K. Hamilton
Publisher:
ISBN:
Category : Food service
Languages : en
Pages :
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Book Description
Author: Mary-Anne Boermans
Publisher: Random House
ISBN: 147352265X
Category : Cooking
Languages : en
Pages : 432
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Book Description
Mary-Anne Boermans believes passionately that traditional British food, refined over centuries, can be tastier, healthier, more exciting and easier to prepare than anything mass-produced. Moreover, by following the collective wisdom of our culinary ancestors we can both save money and drastically reduce food wastage. DEJA FOOD is a return to the food of times past. It is how we used to eat, being inventive with the less expensive cuts of meat, using richly flavoured leftovers to create stunning new dishes, making the most of seasonal ingredients served simply and deliciously in ways we have forgotten. It’s frugal, but full of flavour, deliciously different, yet proudly traditional. This delectable collection includes recipes for meat, poultry, game, offal, vegetable and fish. There are skinks, hashes, puddings and pies. Goose, shrimp, parsnips et al will be potted, stewed and fricasseed into hearty, flavourful food that stands up to the best modern recipes. And Mary-Anne will reveal the fascinating stories behind the dishes. DEJA FOOD is real food, perfected over centuries, that is just as mouth-watering today as it was then.
Author: Parvinder S. Bali
Publisher: Oxford University Press, USA
ISBN: 9780198068495
Category : Business & Economics
Languages : en
Pages : 330
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Book Description
Accompanied by one CD-ROM in pocket inside back pocket.
Author: Shirley A. Gilmore, PhD
Publisher: Blackwell Publishing
ISBN: 9780813827117
Category : Cooking
Languages : en
Pages : 259
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Book Description
As before, this new edition will be commissioned by the Iowa Dietetic Association for a book which has been in the ISUP list for some years. The book is a classroom book for courses in quantity preparation of food. Sales are declining on this title most likely because the present edition bears a 1992 copyright date. The new edition will contain new material, and will be presented in a more attractive format.
