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 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 Planning Food for Institutions written by Rosalind Caribelle Lifquist and published by . This book was released on 1951 with total page 106 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Institution Recipes written by Emma Smedley and published by . This book was released on 1929 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Culinary Math written by Linda Blocker and published by John Wiley & Sons. This book was released on 2016-01-26 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by two former instructors at The Culinary Institute of America, the revised and updated Culinary Math, 4th Edition is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter. Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. It is filled with examples and sample problems that connect math skills to real-world situations. This edition of Culinary Math also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.
Download or read book Quantity Cookery Menu Planning and Cooking for Large Numbers written by Lenore Richards and published by . This book was released on 1966 with total page 680 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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." --
Download or read book Quantity Cookery written by Lenore Richards and published by Forgotten Books. This book was released on 2015-06-27 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Quantity Cookery: Menu Planning and Cooking, for Large Numbers This book has been written in response to the many requests for practical help in the planning of menus and for the recipes in use in the cafeteria under the management of the authors. This book is designed primarily to assist the managers of food departments in institutions. However, it is hoped that the chapters on menu planning, the recipes, and the list of weights and their approximate measures may prove useful as a text for those teachers of institution management who have the problem of teaching large quantity cookery and menu planning. 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 Quantity Cookery written by Lenore Richards and published by Forgotten Books. This book was released on 2017-10-12 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Quantity Cookery: Menu Planning and Cooking for Large Numbers This book has been written in response to the many requests for practical help in the planning of menus and for the recipes in use in the cafeteria under the management of the authors. This book 18 designed primarily to assist the managers of food departments in institutions. However, it is hoped that the chapters on menu planning, the recipes, and the list of Weights and their approximate measures may prove useful as a text for those teachers of institution management who have the problem of teaching large quantity cookery and menu planning. 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 Institution Quantity Cooking written by Harry B. Clyatt and published by . This book was released on 1923 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 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 Recipes at Moderate Cost for School Institution and Commercial Food Service written by Constance C. Hart and published by . This book was released on 1942 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Small Quantity Cooking written by and published by . This book was released on 1985 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Institution Recipes for Use in Schools Colleges Hospitals and Other Institutions Classic Reprint written by Emma Smedley and published by Forgotten Books. This book was released on 2018-02-06 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Institution Recipes for Use in Schools, Colleges, Hospitals and Other Institutions The increasing demand for Institution Recipes has necessitated the preparation of a new and enlarged edition. To meet this need the work has been thor oughly revised and many new recipes have been added. Every recipe indicates the number of portions it will serve; some are intended for fifty portions, others for one hundred, and many are in quantities to serve one hundred and fifty por tions. By simply multiplying or dividing, a cook may in a few moments adapt any recipe to suit the size of her family, whether it is fifty, seventy flve or one or two hundred. It is not advisable to adapt these recipes to the needs of the small family; it is much safer to use a cook book intended for family use; The Boston Cooking School Cook Book, by Miss F. M. Farmer; The Fireless Cook Book, by Miss M. J. Mitchell, or some similar work. An important addition is the introduction of chapters on the administration, equipment and menus of the high school luncheon system as car ried on in Philadelphia. Also suggestions con cerning the institution kitchen equipment. 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 Recipes for Institutions written by Chicago Dietetic Association and published by . This book was released on 2020-03-14 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: Originally published in 1922, this book has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This particular version of the book has been re-formatted from scratch. Unlike other "new" books of its type, this version is not a scan of the original work. The Preface: To Dietitians and others interested in institutional cookery, this book is offered. It has been compiled from recipes contributed by some seventy dietitians, members of the American Dietetic Association, who are actively engaged in Institutional, Cafeteria or Tea-room work. The recipes are therefore practical and workable, and have the merit of individuality. Since the needs of different institutions vary, the recipes vary. No attempt has been made to standardize them except level measurements and to list the ingredients in the order in which they should be combined. Each recipe, except where it is most evident, is calculated in number of servings. If the Dietitian finds the book valuable in her task of providing proper food for her group, our aim will have been accomplished. The Chicago Dietetic Association offers grateful acknowledgment to the members of the American Dietetic Association and other friends who so generously responded and made the book possible.
Download or read book Food Values written by Edwin Allen Locke and published by Forgotten Books. This book was released on 2018-12-31 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Food Values: Practical Tables for Use in Private Practice and Public Institutions The recipes in the case of made dishes, like puddings, sauces, etc. Have been taken from many sources, but chiefly from Sachse: How to Cook for the Sick and Convalescent. In a given group of foods as roast meats and soups, the quantity served has been somewhat arbitrarily made the same, as in this way the relative values are best indicated. 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 What s Cooking written by Jane Kirk and published by . This book was released on 1954 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Service in Institutions written by Bessie Brooks West and published by . This book was released on 1938 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt:
