Training for Quantity Food Preparation
Author | : Gertrude G. Blaker |
Publisher | : |
Total Pages | : 1130 |
Release | : 1956 |
Genre | : Cookery |
ISBN | : |
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Author | : Gertrude G. Blaker |
Publisher | : |
Total Pages | : 1130 |
Release | : 1956 |
Genre | : Cookery |
ISBN | : |
Author | : United States. Office of Education |
Publisher | : |
Total Pages | : 32 |
Release | : 1956 |
Genre | : Grootmaatvoedselbereiding |
ISBN | : |
Author | : Gertrude G. Blaker |
Publisher | : |
Total Pages | : 32 |
Release | : 1956 |
Genre | : Food service |
ISBN | : |
Author | : John J. MacAllister |
Publisher | : |
Total Pages | : 48 |
Release | : 1958 |
Genre | : Cookery for institutions, etc |
ISBN | : |
Author | : John M. Welch |
Publisher | : |
Total Pages | : 146 |
Release | : 1959 |
Genre | : Cookery |
ISBN | : |
Author | : Shirley A. Gilmore, PhD |
Publisher | : Blackwell Publishing |
Total Pages | : 259 |
Release | : 2002 |
Genre | : Cooking |
ISBN | : 9780813827117 |
As before, this new edition will be commissioned by the Iowa Dietetic Association for a book which has been in the ISUP list for some years. The book is a classroom book for courses in quantity preparation of food. Sales are declining on this title most likely because the present edition bears a 1992 copyright date. The new edition will contain new material, and will be presented in a more attractive format.
Author | : John B. Knight |
Publisher | : Wiley |
Total Pages | : 0 |
Release | : 1988-12-15 |
Genre | : Technology & Engineering |
ISBN | : 9780471289272 |
This classic text includes five new chapters which discuss several important aspects of foodservice management-people, products, plants or properties, profits, and promotions.
Author | : Jo Marie Powers |
Publisher | : John Wiley & Sons |
Total Pages | : 534 |
Release | : 1979 |
Genre | : Business & Economics |
ISBN | : |
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.
Author | : John J. MacAllister |
Publisher | : |
Total Pages | : 39 |
Release | : 1967 |
Genre | : Food service |
ISBN | : |
Author | : Marcy E Gaston |
Publisher | : |
Total Pages | : 346 |
Release | : 2019-12-31 |
Genre | : Health & Fitness |
ISBN | : 9781516598328 |