Quantity Food Preparation, a Curriculum Guide

Quantity Food Preparation, a Curriculum Guide PDF Author: John J. MacAllister
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 48

Book Description

Training for Quantity Food Preparation

Training for Quantity Food Preparation PDF Author: Gertrude G. Blaker
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 1130

Book Description

Quantity Food Preparation

Quantity Food Preparation PDF Author: John J. MacAllister
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 52

Book Description

Fundamentals of Food Preparation

Fundamentals of Food Preparation PDF Author: Marcy E Gaston
Publisher:
ISBN: 9781516598328
Category : Health & Fitness
Languages : en
Pages : 346

Book Description

Food Preparation for the Professional

Food Preparation for the Professional PDF Author: David A. Mizer
Publisher: Wiley-Interscience
ISBN: 9780471376767
Category :
Languages : en
Pages : 276

Book Description
With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.

Basic Food Preparation (Third Edition)

Basic Food Preparation (Third Edition) PDF Author: Department Of Food And Nutrition
Publisher: Orient Blackswan
ISBN: 9788125023005
Category :
Languages : en
Pages : 516

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.

Principles of Quantity Food Production

Principles of Quantity Food Production PDF Author: Heather A. Thames
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 338

Book Description

Basics of Quantity Food Production

Basics of Quantity Food Production PDF Author: Jo Marie Powers
Publisher: John Wiley & Sons
ISBN:
Category : Business & Economics
Languages : en
Pages : 534

Book Description
Developing skills that ensure quality food involves the entire process of production planning through the analysis of all food processing steps from purchase to service. The flow of food through a kitchen must be examined. Production planning is essential to have more time to devote to operations. Production must be viewed as a sequential process. Predicting raw product costs helps control cost of food served. Cooking techniques for meat, short-order, sandwich, breakfast, vegetable, salad, bakeshop, and special diet preparations are discussed. Special food problems of flavor awareness, sanitation and microbiological control, preparation of manufactured and convenience foods, and meeting special dietary needs are examined.

Community College of the Air Force General Catalog

Community College of the Air Force General Catalog PDF Author: Community College of the Air Force (U.S.)
Publisher:
ISBN:
Category : Aeronautics, Military
Languages : en
Pages : 392

Book Description

Food and Nutrition Information and Educational Materials Center Catalog

Food and Nutrition Information and Educational Materials Center Catalog PDF Author: Food and Nutrition Information Center (U.S.).
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 360

Book Description

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