Quantity Food Production, Planning, and Management PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Quantity Food Production, Planning, and Management PDF full book. Access full book title Quantity Food Production, Planning, and Management by John Barton Knight. Download full books in PDF and EPUB format.
Author: John Barton Knight
Publisher: Van Nostrand Reinhold Company
ISBN: 9780442257453
Category : Cooking
Languages : en
Pages : 598
Get Book
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
Get Book
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 J. MacAllister
Publisher:
ISBN:
Category : Cookery for institutions, etc
Languages : en
Pages : 48
Get Book
Book Description
Author: Gertrude G. Blaker
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 1130
Get Book
Book Description
Author: Lendal Henry Kotschevar
Publisher:
ISBN:
Category : Quantity cooking
Languages : en
Pages : 728
Get Book
Book Description
Textbook on cookery methodology and technical aspects of the provision of meals in hotels and restaurants, with particular reference to the management of large-scale production of victuals in the food industry in the USA - covers kitchen equipment, food storage, menu planning, cost control, etc., and includes a glossary of cookery terms. Bibliography pp. 607 to 615.
Author: Marcy Gaston
Publisher: Cognella Academic Publishing
ISBN: 9781516598359
Category :
Languages : en
Pages :
Get Book
Book Description
Fundamentals of Food Preparation provides students of the culinary arts with the critical knowledge and skillsets they will need to succeed within professional kitchens. The text provides an overview of the equipment and tools commonly used for food production, including knives, pots, pans, ranges, mixers, food processors, and more. Additionally, readers learn basic cooking techniques from sautéing to boiling stock to simmering soup. The opening units of the text cover culinary basics, including tools and equipment, food safety and sanitation, cooking methods and terms, beginner knife skills, and measurements, conversions, and sensory evaluation. Students learn how to work with fruits, vegetables, legumes, dairy, and proteins, including plant-based proteins. Additional units address the preparation of eggs, pasta, various breads, and cakes, cookies, pastries. Closing units focus on making candy, working with chocolate, creating beverages, and understanding the fermentation process. Within each unit, recipes provide students with opportunities to apply what they've learned and increase their practical knowledge. Fundamentals of Food Preparation is an ideal resource for courses and programs in culinary arts, food and nutrition, and hospitality management.
Author: William J. Morgan
Publisher:
ISBN: 9780821112601
Category : Food service management
Languages : en
Pages : 498
Get Book
Book Description
Author: Polly W. Buchanan
Publisher: American Dietetic Association
ISBN:
Category : Business & Economics
Languages : en
Pages : 48
Get Book
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: Shirley A. Gilmore, PhD
Publisher: Blackwell Publishing
ISBN: 9780813827117
Category : Cooking
Languages : en
Pages : 259
Get Book
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.
Author: Lois Snow Brown
Publisher:
ISBN:
Category : Quantity cookery
Languages : en
Pages : 166
Get Book
Book Description
Author: David A. Mizer
Publisher: Wiley-Interscience
ISBN: 9780471376767
Category :
Languages : en
Pages : 276
Get Book
Book Description
With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.
