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 Quantity Recipes for School Food Service written by Henry Staten and published by United States Government Printing. This book was released on 1988-06-01 with total page 296 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 Quantity Recipes for School Food Service written by and published by . This book was released on 1988 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Large Quantity Recipes written by Margaret E. Terrell and published by Van Nostrand Reinhold Company. This book was released on 1989 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Large Quantity Recipes Fourth Edition Terrell ò Headlund Quality is just as important as quantity to a successful and thriving foodservice operation. This revised edition of your most reliable working recipe file offers over 1,000 quality consumer- and kitchen-tested recipes that will save time and food costs while satisfying even the most demanding customers. Stated clearly and simply, the recipe procedures enable you to work quickly and economically. Among the new recipes: famous Persian butterscotch pie delicious blueberry corn muffins tasty cranberry coffee cake fabulous four grain bread luscious lemon bars delightful chocolate crinkle cookies In addition, you'll find classic recipes for everything from beverages, breads, and entrees to cookies, puddings, and pastries. The tables of cooking temperatures, weights, volumes, and substitute ingredients will help to make your operation run smoothly and build a satisfied and loyal clientele. The fourth edition of Large Quantity Recipes extends to new areas of business, including inplant foodservice, nursing and retirement homes, church and school foodservice operations, and commercial restaurants. So whether you're a supervisor of multiple units with a limited amount of time...a new employee struggling with production and service requirements in a large quantity kitchen...an accountant calculating menu costs...or a student preparing for foodservice systems management, Large Quantity Recipes will serve as the cornerstone of your entire operation.
Download or read book Cost Effective Recipes for 10 to 100 written by Carolyn Breeding and published by Wiley. This book was released on 1989-01-15 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Quantity Recipes written by Marion Aurelia Wood and published by . This book was released on 1959 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Guide to Using Quantity Recipes for School Food Service written by Anita McCoy Manka and published by . This book was released on 1987 with total page 19 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Standardized Quantity Recipe File for Quality and Cost Control 2e written by Janice T Dana and published by Wiley-Blackwell. This book was released on 2001-08-15 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: Converting weights and measurements, concerns about nutrition, specialized equipment, hard-to-find ingredients--questions about these and a thousand other things can make cooking in quantity a trying experience, for cook and consumer alike. With a wealth of information on everything from equivalents to utensils, and with tasty large quantity recipes for all types of food from croissants and scones to spinach souffle, pizza primavera, black forest cake, and moo go gai pan, this book takes the trials out of cooking for crowds. Chefs, dietitians, nutritionists, and foodservice managers will welcome this wide assortment of recipes--500 in all--suited to menus for restaurants, hotels, schools and universities, hospitals, and nursing homes. These standardized quantity recipes will ad zest to regular menus or brighten special occasions, and all with careful attention to concerns about nutrition, quality, yield, and cost.
Download or read book A Handbook on Quantity Food Management written by E. Evelyn Smith and published by . This book was released on 1955 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Quantity Recipes written by Arizona. Department of Education. Food and Nutrition Unit and published by . This book was released on 1987 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipe book for the 1987 Arizona school food service training series class in Quantity foods.
Download or read book Food for Fifty written by Mary Molt and published by Pearson. This book was released on 2011 with total page 859 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is for courses in Quantity Food Production and Foodservice Management. This classic text is the resource for learning how to prepare and serve quality food in quantity. From caterers to food service managers, this book provides a wide variety of reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services. With over 100 new recipes, updated tables, and information on the latest techniques, this edition addresses safety and economic concerns, as well as the dining trends and expectations of today's consumer. - Publisher.
Download or read book Tea room Recipes written by Lenore Richards and published by . This book was released on 1925 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Quantity Food Production Planning and Management written by John Barton Knight and published by Van Nostrand Reinhold Company. This book was released on 1979 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Quantity Recipes for Quality Foods for Food Service Schools of the Armed Forces and Maritime Service Hospitals Church and Club Suppers Camps Emergency Canteens Restaurants written by Evaporated Milk Association and published by . This book was released on 1939 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Quantity Recipes for School Food Service Programs written by California. State Department of Education and published by . This book was released on 1972* with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
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.
