Quantity Food Preparation PDF Download
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Author: John J. MacAllister
Publisher:
ISBN:
Category : Cookery for institutions, etc
Languages : en
Pages : 48
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Book Description
Author: John J. MacAllister
Publisher:
ISBN:
Category : Cookery for institutions, etc
Languages : en
Pages : 48
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Book Description
Author: Gertrude G. Blaker
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 1130
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Book Description
Author: Heather A. Thames
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 338
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Book Description
Author: Marcy E Gaston
Publisher:
ISBN: 9781516598328
Category : Health & Fitness
Languages : en
Pages : 346
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Book Description
Author: Lois Snow Brown
Publisher:
ISBN:
Category : Quantity cookery
Languages : en
Pages : 166
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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: David A. Mizer
Publisher: John Wiley & Sons
ISBN: 0471251879
Category : Cooking
Languages : en
Pages : 578
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Book Description
Completely revised and updated? the definitive text on foodpreparation for the foodservice manager. A comprehensive working knowledge of the principles, skills, andtechniques necessary to prepare food for production is as criticalfor the aspiring foodservice manager as it is for the culinary artsstudent. Food Preparation for the Professional, Third Edition,targets the needs of career-oriented students who aim to manage theback of the house rather than prepare food on the line. Coveringall the basics?cooking methods, food preparation, safety andsanitation, storage and handling, equipment, and menu planning?aswell as addressing contemporary cuisine preferences and dietarytrends, the book provides managers with the skills needed to run anefficient kitchen successfully in any type of foodserviceoperation. Fully revised and updated, the new edition of thisclassic text now includes: * Troubleshooting information boxes that identify commonproblems, their causes, and solutions * A nutritional analysis of each recipe and nutrientprofiles * New sections covering the emerging interest in grains, pasta,legumes, and vegetables With its singular focus on food preparation for foodservicemanagers, this latest edition of Food Preparation for theProfessional continues to be an indispensable tool for this rapidlygrowing area in the hospitality industry.
Author: Lendal Henry Kotschevar
Publisher:
ISBN:
Category : Quantity cooking
Languages : en
Pages : 728
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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:
Publisher: Rex Bookstore, Inc.
ISBN: 9789712347870
Category :
Languages : en
Pages : 508
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Book Description
Author: Department Of Food And Nutrition
Publisher: Orient Blackswan
ISBN: 9788125023005
Category :
Languages : en
Pages : 516
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Book Description
Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms, nutritive value of foods, and methods of preparing highly nutritive meals.
