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 quanity 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.
Large Quantity Recipes
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Book Description
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About the Author
About the authors Margaret E. Terrell, D.Sc., Professor Emeritus, was a Professor of Home Economics and Director of the Administrative Dietetic Internship at the University of Washington for 42 years. She was also the owner of the Persian Dining Room and Terrell Dining Service, which operated the concessions at several industrial foodservice facilities, including American Can Company, Safeco Insurance Company, and Fisher Flouring Mills. She has written numerous articles and is the author of Professional Food Preparation; For Goodness Sake, Mary McCrank's Dinner House Recipes; and is co-author of Foodservice Planning: Layout and Equipment. Dorothea B. Headlund is a foodservice consultant. She has served as catering manager and food buyer for the University of Washington Dining Halls, and as supervisor of Terrell Dining Service. She also helped plan and organize the Safeco Insurance Company home office cafeteria. Ms. Headlund has over thirty years' experience in institutional and industrial foodservice, commercial restaurants, and clubs.
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Most Helpful Customer Reviews
61 of 61 people found the following review helpful:
5.0 out of 5 stars
A thorough, easy to read and easy to follow cookbook.,
By A Customer
This review is from: Large Quantity Recipes, Fourth Edition (Paperback)
The recipes in this cookbook are all prepared in quantities of 50. It contains both US Standard and Metric weights and measures. The dishes are basic and easy to prepare. This is very important when you are dealing with feeding a large number of people. I have personally used many recipes from this book to serve over 200 people. All the dishes were well received. They turned out exactly as they should and the cookbook even has additional information to aid in figuring how much of each ingredient to buy. When it comes to cooking in bulk, this book is - hands downs - my favorite.
41 of 41 people found the following review helpful:
5.0 out of 5 stars
Bulk Preparation at it's best!,
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Amazon Verified Purchase(What's this?)
This review is from: Large Quantity Recipes, Fourth Edition (Paperback)
This cookbook is an invaluable resource for my catering department as well as a basis for recipes for my culinary class. They are easy to follow and have both Metric and U.S. measurements for ease of conversions. Since purchasing this book, I've enjoyed preparing many epicurean delights from within it's pages. I've been able to provide nutritious, eye pleasing meals for over 300 along with scaling several recipes down to meet the dietary needs of only 20 to 30 guests. Cooking in bulk is a snap with this book, because it takes the guesswork out of the kitchen!
17 of 17 people found the following review helpful:
5.0 out of 5 stars
For the subject it doesn't get any better,
By
This review is from: Large Quantity Recipes, Fourth Edition (Paperback)
When I found myself having to cook up food for large groups, I found this book invaluable. The book is well laid out, gives easy to follow conversions, and the recipes turn out well. The book has a wide variety so you are able to use this book for many different meals. Best of all the recipes turn out very well. I was able to use this book in helping me scale up other recipes as well. This is a definate must if you do large scale cooking!
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Inside This Book
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First Sentence:
Bread is a favorite food throughout the world, and one that lends itself to many interesting variations. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
ham soup base, greased pudding pans, celery rings, cook until cornstarch, raw starch flavor, inserted knife blade, serving pans, pie pack, vegetable protein product, chicken soup base, fill greased muffin pans, cooked dressing, combination dressing, cream until light, sprinkle with granulated sugar, desired internal temperature, vanilla until light, blend dry ingredients, blending after each addition, beef base, garnish with whipped cream, chilled ginger ale, hot mixture, add beaten egg yolks, boiled dressing Key Phrases - Capitalized Phrases (CAPs): (learn more)
Weight Volume, Salt Procedure, Minute Icing, Procedure Blend, Procedure Cook, Procedure Cream, Baking Soda, Beef Soup Base, Lime Gelatin, Margarine Flour, Water Procedure, Candied Cherries, Margarine Procedure, Seafoam Icing, Thyme Leaves, Western Bake, White Wine, Cherry Gelatin, Cooked Fruit Dressing, Garlic Powder, Ige Eggs, Ingredients Butter, Mustard Seed, Pepper Procedure, Round Steak New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Bread is a favorite food throughout the world, and one that lends itself to many interesting variations. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
ham soup base, greased pudding pans, celery rings, cook until cornstarch, raw starch flavor, inserted knife blade, serving pans, pie pack, vegetable protein product, chicken soup base, fill greased muffin pans, cooked dressing, combination dressing, cream until light, sprinkle with granulated sugar, desired internal temperature, vanilla until light, blend dry ingredients, blending after each addition, beef base, garnish with whipped cream, chilled ginger ale, hot mixture, add beaten egg yolks, boiled dressing Key Phrases - Capitalized Phrases (CAPs): (learn more)
Weight Volume, Salt Procedure, Minute Icing, Procedure Blend, Procedure Cook, Procedure Cream, Baking Soda, Beef Soup Base, Lime Gelatin, Margarine Flour, Water Procedure, Candied Cherries, Margarine Procedure, Seafoam Icing, Thyme Leaves, Western Bake, White Wine, Cherry Gelatin, Cooked Fruit Dressing, Garlic Powder, Ige Eggs, Ingredients Butter, Mustard Seed, Pepper Procedure, Round Steak 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 2
books:
1
book
cites this book:
- Fruit Desserts (Sarah Brown's healthy eating cookbooks) by Sarah Brown on page 344, and page 413
- Professional Food Preparation by Margaret E. Terrell on page 145
- The Recipe Writer's Handbook, Revised and Updated by Barbara Gibbs Ostmann on page 27
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