For courses in Quantity Food Production and Foodservice Management.
THE resource--for nearly 70 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.
I. PLANNING MEALS.
1. Planning the Menu and Planning Special Meals and Receptions.
Planning Special Meals and Receptions.
II. FOOD PRODUCTION INFORMATION.
2. Guides and Tables.
How to Use Tables and Guides.
Section A — The Recipe: Development, Construction, and Adjustment.
Section B — Amounts of Food to Serve, Yield and Food Equivalents Information.
Section C — Weights, Measures, and Guides for Cooking/Baking Temperatures.
Section D — Food Safety.
3. Food Product Information, Purchasing, and Storage.
Basic Food Products.
4. Production Fundamentals.
Production and Kitchen Readiness.
Cooking Methods and Terms.
Evaluating Food for Quality.
5. Knives and Equipment.
6. Appetizers, Hors d'oeuvres, and Special Event Food.
Quick Bread Recipes.
Yeast Bread Recipes.
Cakes and Icings.
Drop Cookie Recipes.
Bar Cookie Recipes.
Pressed, Molded, and Rolled Cookie Recipes.
Other Dessert Recipes.
10. Eggs and Cheese.
Egg, Cheese, and Milk Cookery.
Egg and Cheese Recipes.
11. Fish and Shellfish.
Fish and Shellfish Cookery; Time and Temperature Timetables and Guidelines.
Fish and Shellfish Recipes.
Time and Temperature Timetables and Guidelines for Cooking Meat.
Degree of Doneness.
14. Pasta, Rice, Cereals, and Foods with Grains, Beans, and Tofu.
Rice and Pasta Yields.
Cereal and Grain Recipes.
Bean and Tofu Recipes.
15. Salad and Salad Dressings.
Vegetable and Pasta Salad Recipes.
Entrée Salad Recipes.
Salad Dressing Recipes.
Preparation of Ingredients.
Preparation of Sandwiches.
17. Sauces, Marinades, Rubs, and Seasonings.
Entrée and Vegetable Sauce Recipes.
Dessert Sauce Recipes.
Marinade, Rub, and Seasoning Recipes.
Types of Soups.
Commercial Soup Bases.
Serving and Holding Soups.
Stock Soup Recipes.
Cream Soup Recipes.
Chilled Soup Recipes.
Fresh and Frozen Vegetables.
Appendix A: Suggested Menu Items and Garnishes.
Appendix B: Glossary of Menu and Cooking Terms.