Food Preparation Study Course
Quantity Preparation and Scientific Principles
Seiten
2001
|
3rd Revised edition
Iowa State University Press (Verlag)
978-0-8138-0806-2 (ISBN)
Iowa State University Press (Verlag)
978-0-8138-0806-2 (ISBN)
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This text is a study course on menu planning, purchasing, receiving, storage, recipe standardization, and quantity preparation of food. It is intended for mentored self-study use by people in the food service industry, and for training for dietitians, dietary consultants, and managers.
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.
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.
Foreword, Preface, How to Use the Study Course; Chapter Headings: Recipe Standardization; Fruits; Vegetables; Salads; Starches, Sauces, Soups, Cereals, and Pastas; Milk and Cheese; Meats, Poultry, Fish and Entrees; Eggs and Egg Products; Doughs, Batters, and Pastries; Beverages and Convenience Foods; Microwave Cooking; Menu Planning; Food Purchasing, Receiving, and Storing; terms, answers, references, index.
| Erscheint lt. Verlag | 15.8.2001 |
|---|---|
| Verlagsort | Arnes, AI |
| Sprache | englisch |
| Maße | 279 x 203 mm |
| Gewicht | 658 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-8138-0806-5 / 0813808065 |
| ISBN-13 | 978-0-8138-0806-2 / 9780813808062 |
| Zustand | Neuware |
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