Binding: Kindle Edition Format: Kindle eBook Languages:EnglishPublished Number Of Items: 1 Number Of Pages: 443 Publication Date: January 18, 2012 Release Date: January 18, 2012
Product Description: 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.
Chapter Page I. Principles Underlying The Planning Of Menus For Large Numbers II. Standards For Judging Meals III. Types Of Menus IV. Suggestive Charts And Lists To Be Used In Menu Planning V. The Importance And Use Of Forms VI. Recipes VII. Table Of Weights And Their Approximate Measures
Product Description: 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.
Chapter Page I. Principles Underlying The Planning Of Menus For Large Numbers II. Standards For Judging Meals III. Types Of Menus IV. Suggestive Charts And Lists To Be Used In Menu Planning V. The Importance And Use Of Forms VI. Recipes VII. Table Of Weights And Their Approximate Measures