Offers a 13-lesson study course on menu planning, purchasing, receiving, storage, recipe standardization, and quantity preparation of all types of food.
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From the Back Cover
Offers a 13-lesson study course on menu planning, purchasing, receiving, storage, recipe standardization, and quantity preparation of all types of food.
The enjoyment of good food is a common link among all people regardless of place or circumstance. Food Preparation Study Course, Third Edition, is designed to ensure that more good food will be available for more people to enjoy! This guide is intended for mentored self-study use by persons employed in the foodservice industry, and as a training tool for dietitians, dietary consultants, and managers. It contains important lessons relating to menu planning; food purchasing, receiving, and storage; recipe standardization; and preparation of all types of food.
About the Author
Shirley A. Gilmore, Ph.D., R.D., L.D., is a professor of Hotel, Restaurant, and Institution Management at Iowa State University, Ames.
--This text refers to an out of print or unavailable edition of this title.
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Inside This Book
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First Sentence:
Fruits are popular at all meals as well as for snacks. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
quantity foodservice operations, quantity foodservices, quantity foodservice managers, recipe header, recipe standardization, shortened cakes, foodservice department, foodservice organizations, compartment steamer, quantity food production, approx time, cycle menu, muffin method, foam cakes, correct pan, recipe adjustments, standardized recipes, menu cycle, stirred custard, quantity recipes, cooked weight, recipe file Key Phrases - Capitalized Phrases (CAPs): (learn more)
Amount Ingredients Amount Procedure, Standardized Quantity Recipe File, Great Good, Shortcake Biscuit, Small Whole, United States, Cherry Cobbler, Department of Agriculture, Uncovered Green, Characteristics of Product, Effects of Cooking, American Egg Board, Extra Standard, Ingredient Quantity Procedure Carrots, Institution Management, Iowa State University, Large Whole, Plain Juice Wrapped Exterior New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Fruits are popular at all meals as well as for snacks. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
quantity foodservice operations, quantity foodservices, quantity foodservice managers, recipe header, recipe standardization, shortened cakes, foodservice department, foodservice organizations, compartment steamer, quantity food production, approx time, cycle menu, muffin method, foam cakes, correct pan, recipe adjustments, standardized recipes, menu cycle, stirred custard, quantity recipes, cooked weight, recipe file Key Phrases - Capitalized Phrases (CAPs): (learn more)
Amount Ingredients Amount Procedure, Standardized Quantity Recipe File, Great Good, Shortcake Biscuit, Small Whole, United States, Cherry Cobbler, Department of Agriculture, Uncovered Green, Characteristics of Product, Effects of Cooking, American Egg Board, Extra Standard, Ingredient Quantity Procedure Carrots, Institution Management, Iowa State University, Large Whole, Plain Juice Wrapped Exterior New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 32
books:
See all 32 books this book cites
- Professional Cooking: WITH Student Access Card for WebCT by Wayne Gisslen in Back Matter (1), and Back Matter (2)
- Food buying guide for child nutrition programs (Program aid) on page 179, and Back Matter
- Exploring Professional Cooking by Mary Frey Ray in Back Matter
- Guide to Good Food (Goodheart-Willcox Home Economics Series) by Deborah L. Bence in Back Matter
- Introduction to Foodservice (10th Edition) by June Payne-Palacio in Back Matter
See all 32 books this book cites
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