Download or read book Institution Recipes Standardized in Large Quantities written by Emma Smedley and published by . This book was released on 1924 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Supplement to the Standardized Quantity Recipe File written by Iowa State University and published by Iowa State Press. This book was released on 1984-04-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Institution Recipes for Use in Schools Colleges Hospitals and Other Institutions written by Emma Smedley and published by . This book was released on 1912 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Practical Dietetics with Reference to Diet in Health and Disease written by Alida Frances Pattee and published by . This book was released on 1927 with total page 744 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book School Feeding written by and published by . This book was released on 1925 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Institution Recipes for Use in Schools Colleges Hospitals and Other Institutions written by Emma Smedley and published by Forgotten Books. This book was released on 2015-06-24 with total page 355 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Institution Recipes for Use in Schools, Colleges, Hospitals and Other Institutions In the preparation of this edition it has been possible to test and revise many of the recipes. All have been made in quantity to serve either fifty or one hundred and fifty portions and many new recipes have been added. The most important feature of the book is the addition of the caloric value of each recipe and of a single serving of the recipe. The figures taken are usually for the raw foods, which in many cases are much higher than those of the cooked foods. It is obvious that many factors combine to make the calculations of the nutritive value of cooked foods exceedingly difficult and in many instances the results given must be considered as only approximate. This information should be a great help to the busy dietitian who has little time for computing food values and yet wishes to serve a balanced menu and to know that the family is being sufficiently nourished. After planning a menu the adequacy of the combination may be determined by adding the protein calories and the total calories in the different dishes selected and comparing the result with the standard requirements for the special group of persons who are to be served. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book The Journal of Home Economics written by and published by . This book was released on 1928 with total page 1028 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Quantity Recipes for School Food Service written by and published by . This book was released on 1988 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Institution Recipes written by Emma Smedley and published by . This book was released on 1940 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Quantity Food Preparation written by Polly W. Buchanan and published by American Dietetic Association. This book was released on 1993 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Catalogue of Copyright Entries written by Library of Congress. Copyright Office and published by . This book was released on 1926 with total page 1030 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Catalog of Copyright Entries written by and published by . This book was released on 1926 with total page 2200 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cumulative Book Index written by and published by . This book was released on 1925 with total page 814 pages. Available in PDF, EPUB and Kindle. Book excerpt: A world list of books in the English language.
Download or read book Institution Quantity Cooking written by Harry B. Clyatt and published by . This book was released on 1923 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Foodservice Manual for Health Care Institutions written by Ruby Parker Puckett and published by John Wiley & Sons. This book was released on 2012-11-13 with total page 592 pages. Available in PDF, EPUB and Kindle. Book excerpt: The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book which has become the standard in the field of institutional and health care foodservice contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies' standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food- service industry.
Download or read book Dictionary Catalog of the National Agricultural Library 1862 1965 written by National Agricultural Library (U.S.) and published by . This book was released on 1968 with total page 784 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Armed Forces Recipe Service written by Department of Defense and published by . This book was released on 2013-08-16 with total page 590 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Armed Forces Recipe Service is a large collection of high-volume, standardized food service recipes developed by the United States Department of Defense and used by military chefs, institutional and catering operations. All of the recipes have been developed, tested and standardized for product quality, consistency and yield. The U.S. Dietary Guidelines were among the many considerations in both the selection and development of the recipes. Many of the recipes have been modified to reduce fat, salt and calories. For new and experienced cooks, consistent use of standardized recipes is essential for quality and economy. Broken into two volumes due to its size, the Armed Forces Recipe Service contains over 1,600 tested recipes calibrated to feed 100 people and easily adjusted up or down to adjust portion size depending on the number of people being fed. The recipes contain a basic nutritional analysis as well, detailing calories, carbohydrates, protein, fat, cholesterol, sodium and calcium. Both volumes of The Armed Forces Recipe Service must be purchased to have the manual in its entirety. This volume, Volume II of II, holds the following sections: Beef, Pork, Lamb, Fish and Poultry; Salads and Dressings; Sandwiches; Dressings, Gravies and Sauces; Soups; and Vegetables.
