Quantity Cookery: Menu Planning and Cooking for Large Numbers
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Quantity Cookery: Menu Planning and Cooking for Large Numbers Overview
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
Quantity Cookery: Menu Planning and Cooking for Large Numbers Specifications
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
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