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Full Description
For courses in Quantity Food Production and Foodservice Management.THE resource--for over 65 years--for students and professionals in quantity food production and foodservice management. Exceptionally comprehensive, this classic text/reference provides basic technical food production information; offers a wealth of high-quality, standardized, quantity recipes applicable to most types of foodservices; and clearly explains the full range of generally accepted procedures and techniques involved in quantity food preparation. Very contemporary in perspective, it provides a host of "new tools" for helping food professionals and students meet quickly changing dining trends and satisfy the expectations of today's customer.
Contents
I. FOOD PRODUCTION INFORMATION. 1. Food Production Information. II. RECIPES. 2. Appetizers, Hors d'oeuvres, and Special Event Foods. 3. Beverages. 4. Breads. 5. Desserts. 6. Eggs and Cheese. 7. Fish and Shellfish. 8. Meat. 9. Pasta, Rice, Cereals, and Foods with Grains, Beans, and Tofu. 10. Poultry. 11. Salads and Salad Dressings. 12. Sandwiches. 13. Sauces, Marinades, Rubs, and Seasonings. 14. Soups. 15. Vegetables. III. PLANNING THE MENU AND SPECIAL EVENTS. 16. Menu Planning. 17. Planning Special Meals and Receptions. Appendix A: Suggested Menu Items. Appendix B: Use of Herbs and Spices in Cooking. Appendix C: Potentially Hazardous Foods. Appendix D: Evaluating Food for Quality. Appendix E: Food Customs of Different Religions. Glossary of Menu and Cooking Terms. Index.
