Quantity Cookery PDF Download
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Author: Lenore Richards
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 220
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Book Description
Author: Lenore Richards
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 220
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Book Description
Author: Lenore Richards
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 680
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Book Description
"This edition of Quantity Cookery is designed to assist managers of food departments in restaurants, hotels, clubs, churches, schools, colleges, hospitals and other institutions. It is also planned as a text for teachers of quantity cookery. The purpose has been to apply the established principles of cookery to quantity food production: to give such detailed instructions as to make good cooking easy to accomplish; to standardize the size of servings in amounts acceptable to the eating public; and to offer those recipes which were found popular in the Richards Treat Cafeteria. Quantity Cookery, with its discussion of the considerations necessary in menu planning; the need for proper buying; and accurate recipes, stressing the use of scales for both exactness and speed, should be of assistance in achieving the goal of quality food. This revision introduces for the first time a discussion of the present and future trends in the food industry as well as the problems which arise when using convenience foods ready foods. There is a stimulating discussion of flavors and flavor additives which should do much to bring quality and individuality." --
Author: Charles Francatelli
Publisher: BoD – Books on Demand
ISBN: 3861951266
Category : Cooking
Languages : en
Pages : 102
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Book Description
The first cookery book for those who could not afford a cook - the so called working classes. First edited in 1852, this book is both: A rich source for traditional recipes and a picture of a changing society in the early 19th century.
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: Lendal Henry Kotschevar
Publisher: Reed Business Information
ISBN:
Category : Business & Economics
Languages : en
Pages : 680
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Book Description
Abstract: The manual is written to state some of the standards, principles and techniques required by managers and supervisors who are responsible for producing food in quantity. The main emphasis is on the achievement of standards throuth understanding the what, why and how behind the use of recipes. The text is intended for use in conjunction with practical experience that will ensure competency. Topical areas include 1) management of quantity food production to include planning, work methods, sanitation and safety, nutrition, cooking and heat and equipment; 2) kitchen production including techniques for soups, beverages, eggs, salads, vegetables and meats; and 3) bakery production including ingredients, breads and desserts.
Author: Joseph Oliver Dahl
Publisher:
ISBN:
Category : Menus
Languages : en
Pages : 312
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Book Description
Author:
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 92
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Book Description
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 364
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Book Description
Author: John J. MacAllister
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 48
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Book Description
Author:
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 836
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Book Description
