Author: Graham Allen
Publisher: Xlibris Corporation
ISBN: 146530584X
Category : Cooking
Languages : en
Pages : 415
Book Description
Catering and Food Services Recipe for Fifty is a part of planning a menu and costing for chefs and managers. The times have changed & formal occasions have become less frequent, but many meals still retain the old form of European quality. The largest influence in Catering and Food Services Recipe for Fifty has been the range of Middle Eastern & Asian foods, which come from the use of fresh produces. This is reflected by the range of recipes & ideas gathered in this
Catering and Food Services Recipe for Fifty
Author: Graham Allen
Publisher: Xlibris Corporation
ISBN: 146530584X
Category : Cooking
Languages : en
Pages : 415
Book Description
Catering and Food Services Recipe for Fifty is a part of planning a menu and costing for chefs and managers. The times have changed & formal occasions have become less frequent, but many meals still retain the old form of European quality. The largest influence in Catering and Food Services Recipe for Fifty has been the range of Middle Eastern & Asian foods, which come from the use of fresh produces. This is reflected by the range of recipes & ideas gathered in this
Publisher: Xlibris Corporation
ISBN: 146530584X
Category : Cooking
Languages : en
Pages : 415
Book Description
Catering and Food Services Recipe for Fifty is a part of planning a menu and costing for chefs and managers. The times have changed & formal occasions have become less frequent, but many meals still retain the old form of European quality. The largest influence in Catering and Food Services Recipe for Fifty has been the range of Middle Eastern & Asian foods, which come from the use of fresh produces. This is reflected by the range of recipes & ideas gathered in this
Catering and Food Services Recipe for Fifty
Author: Allen, Graham
Publisher: Trafford Publishing
ISBN: 1426985983
Category : Business & Economics
Languages : en
Pages : 430
Book Description
Catering and Food Services Recipe for Fifty is a part of planning a menu and costing for chefs and managers. The times have changed & formal occasions have become less frequent, but many meals still retain the old form of European quality. The largest influence in Catering and Food Services Recipe for Fifty has been the range of Middle Eastern & Asian foods, which come from the use of fresh produces. This is reflected by the range of recipes & ideas gathered in this book.
Publisher: Trafford Publishing
ISBN: 1426985983
Category : Business & Economics
Languages : en
Pages : 430
Book Description
Catering and Food Services Recipe for Fifty is a part of planning a menu and costing for chefs and managers. The times have changed & formal occasions have become less frequent, but many meals still retain the old form of European quality. The largest influence in Catering and Food Services Recipe for Fifty has been the range of Middle Eastern & Asian foods, which come from the use of fresh produces. This is reflected by the range of recipes & ideas gathered in this book.
Catering and Food Services Recipe for Fifty
Author: Graham Allen
Publisher: Trafford on Demand Pub
ISBN: 9781426918773
Category : Cooking
Languages : en
Pages : 428
Book Description
"Catering and Food Services Recipe for Fifty" is a part of planning a menu and costing for chefs and managers. The times have changed & formal occasions have become less frequent, but many meals still retain the old form of European quality. The largest influence in "Catering and Food Services Recipe for Fifty" has been the range of Middle Eastern & Asian foods, which come from the use of fresh produces. This is reflected by the range of recipes & ideas gathered in this book.
Publisher: Trafford on Demand Pub
ISBN: 9781426918773
Category : Cooking
Languages : en
Pages : 428
Book Description
"Catering and Food Services Recipe for Fifty" is a part of planning a menu and costing for chefs and managers. The times have changed & formal occasions have become less frequent, but many meals still retain the old form of European quality. The largest influence in "Catering and Food Services Recipe for Fifty" has been the range of Middle Eastern & Asian foods, which come from the use of fresh produces. This is reflected by the range of recipes & ideas gathered in this book.
Food for Fifty
Author: Mary K. Molt
Publisher: What's New in Culinary & Hospi
ISBN: 9780134437187
Category : Business & Economics
Languages : en
Pages : 928
Book Description
The most comprehensive quantity food production resource on the market. Comprehensive and easy to follow, Food for Fifty provides students and food production professionals with a broad variety of tested quantity recipes, along with valuable tables, charts, and ready-to-use guidelines for preparing and serving quality food in quantity. Author Mary Molt presents the material in an easy-to-use format complete with recipe development information; menu planning guidelines; food safety guidelines; and food product, purchasing, and storage information. First published in 1937, Food for Fifty has been referred to as the bible for quantity food production and recognized as the most comprehensive quantity food production on the market. Designed to function as an invaluable recipe book, a tool for classroom teaching and learning, and a food production resource for commercial kitchens, the book is written with the goal that ideas from culinary publications and the newest recipe books can be produced successfully in quantity by adapting the recipes found in the Food for Fifty. The new edition features approximately 70 new recipes and variations; a full, 4-color design with color photos; updated information related to USDA.gov requirements for K-12 menu development; updated charts and tables; an expanded menu planning section, and more.
Publisher: What's New in Culinary & Hospi
ISBN: 9780134437187
Category : Business & Economics
Languages : en
Pages : 928
Book Description
The most comprehensive quantity food production resource on the market. Comprehensive and easy to follow, Food for Fifty provides students and food production professionals with a broad variety of tested quantity recipes, along with valuable tables, charts, and ready-to-use guidelines for preparing and serving quality food in quantity. Author Mary Molt presents the material in an easy-to-use format complete with recipe development information; menu planning guidelines; food safety guidelines; and food product, purchasing, and storage information. First published in 1937, Food for Fifty has been referred to as the bible for quantity food production and recognized as the most comprehensive quantity food production on the market. Designed to function as an invaluable recipe book, a tool for classroom teaching and learning, and a food production resource for commercial kitchens, the book is written with the goal that ideas from culinary publications and the newest recipe books can be produced successfully in quantity by adapting the recipes found in the Food for Fifty. The new edition features approximately 70 new recipes and variations; a full, 4-color design with color photos; updated information related to USDA.gov requirements for K-12 menu development; updated charts and tables; an expanded menu planning section, and more.
Standard Recipes for Fifty
Author: Australia. Department of Labour and National Service
Publisher:
ISBN: 9780642001504
Category : Caterers and catering
Languages : en
Pages : 253
Book Description
Publisher:
ISBN: 9780642001504
Category : Caterers and catering
Languages : en
Pages : 253
Book Description
Standard Recipes for Fifty
Author: Australia. Department of Labor and Immigration
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 257
Book Description
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 257
Book Description
Cooking for Fifty
Author: Chet Holden
Publisher: Wiley
ISBN: 9780471570158
Category : Cooking
Languages : en
Pages : 0
Book Description
A sourcebook of 300 contemporary, healthful recipes and references that balances common sense with uncommon ideas. Includes nutrient breakdowns for all recipes, alternative instructions for microwave, food processors and other time-saving equipment as well as realistic food costs for a wide range of operations and budgets. The reference section contains a brief course on cooking techniques, conversion charts, equipment capacities, cooking times, recipe reduction and expansion tables and both U.S. and metric measurements.
Publisher: Wiley
ISBN: 9780471570158
Category : Cooking
Languages : en
Pages : 0
Book Description
A sourcebook of 300 contemporary, healthful recipes and references that balances common sense with uncommon ideas. Includes nutrient breakdowns for all recipes, alternative instructions for microwave, food processors and other time-saving equipment as well as realistic food costs for a wide range of operations and budgets. The reference section contains a brief course on cooking techniques, conversion charts, equipment capacities, cooking times, recipe reduction and expansion tables and both U.S. and metric measurements.
Food for Fifty
Author: Grace Severance Shugart
Publisher: John Wiley & Sons
ISBN: 9780471811046
Category : Menus
Languages : en
Pages : 641
Book Description
Publisher: John Wiley & Sons
ISBN: 9780471811046
Category : Menus
Languages : en
Pages : 641
Book Description
Food for Fifty (50)
Catering
Author: Jeremiah J. Wanderstock
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 24
Book Description
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 24
Book Description