Institution Recipes Standardized In Large Quantities
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Institution Recipes Standardized In Large Quantities
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Author : Emma Smedley
language : en
Publisher:
Release Date : 1924
Institution Recipes Standardized In Large Quantities written by Emma Smedley and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1924 with Food service categories.
Institution Recipes
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Author : Emma Smedley
language : en
Publisher:
Release Date : 1940
Institution Recipes written by Emma Smedley and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1940 with Food service categories.
Supplement To The Standardized Quantity Recipe File
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Author : Iowa State University
language : en
Publisher: Iowa State Press
Release Date : 1984-04-01
Supplement To The Standardized Quantity Recipe File written by Iowa State University and has been published by Iowa State Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984-04-01 with categories.
Institution Recipes For Use In Schools Colleges Hospitals And Other Institutions
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Author : Emma Smedley
language : en
Publisher: Forgotten Books
Release Date : 2015-06-24
Institution Recipes For Use In Schools Colleges Hospitals And Other Institutions written by Emma Smedley and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-06-24 with Cooking categories.
Excerpt from Institution Recipes for Use in Schools, Colleges, Hospitals and Other Institutions In the preparation of this edition it has been possible to test and revise many of the recipes. All have been made in quantity to serve either fifty or one hundred and fifty portions and many new recipes have been added. The most important feature of the book is the addition of the caloric value of each recipe and of a single serving of the recipe. The figures taken are usually for the raw foods, which in many cases are much higher than those of the cooked foods. It is obvious that many factors combine to make the calculations of the nutritive value of cooked foods exceedingly difficult and in many instances the results given must be considered as only approximate. This information should be a great help to the busy dietitian who has little time for computing food values and yet wishes to serve a balanced menu and to know that the family is being sufficiently nourished. After planning a menu the adequacy of the combination may be determined by adding the protein calories and the total calories in the different dishes selected and comparing the result with the standard requirements for the special group of persons who are to be served. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Institution Recipes For Use In Schools Colleges Hospitals And Other Institutions
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Author : Emma Smedley
language : en
Publisher:
Release Date : 1919
Institution Recipes For Use In Schools Colleges Hospitals And Other Institutions written by Emma Smedley and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1919 with Cooking, American categories.
Standardizing Recipes For Institutional Use
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Author : Pearl J. Aldrich
language : en
Publisher:
Release Date : 1967
Standardizing Recipes For Institutional Use written by Pearl J. Aldrich and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1967 with Food service categories.
Volume Cooking
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Author : Victoria Major
language : en
Publisher:
Release Date : 2009-10-30
Volume Cooking written by Victoria Major and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-10-30 with categories.
Volume Cooking is destined to become the quantity recipe book of choice for preparing large batches of food in a variety of commercial cooking settings. Quantity recipes are not simply a home recipe enlarged, but unique recipes developed for commercial kitchens serving at least fifty or more persons. All recipes in Volume Cooking serve 100 portions and are easily adapted to smaller or larger quantities. Standardized recipes yield a predictable product every time. Each recipe has been tested hundreds of times in real-world commercial or institutional kitchens ranging from nursing homes, assisted living facilities, retirement homes, acute hospitals and public schools throughout the United States.
Armed Forces Recipe Service
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Author : Department of Defense
language : en
Publisher:
Release Date : 2013-08-16
Armed Forces Recipe Service written by Department of Defense and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-08-16 with categories.
The Armed Forces Recipe Service is a large collection of high-volume, standardized food service recipes developed by the United States Department of Defense and used by military chefs, institutional and catering operations. All of the recipes have been developed, tested and standardized for product quality, consistency and yield. The U.S. Dietary Guidelines were among the many considerations in both the selection and development of the recipes. Many of the recipes have been modified to reduce fat, salt and calories. For new and experienced cooks, consistent use of standardized recipes is essential for quality and economy. Broken into two volumes due to its size, the Armed Forces Recipe Service contains over 1,600 tested recipes calibrated to feed 100 people and easily adjusted up or down to adjust portion size depending on the number of people being fed. The recipes contain a basic nutritional analysis as well, detailing calories, carbohydrates, protein, fat, cholesterol, sodium and calcium. Both volumes of The Armed Forces Recipe Service must be purchased to have the manual in its entirety. This volume, Volume II of II, holds the following sections: Beef, Pork, Lamb, Fish and Poultry; Salads and Dressings; Sandwiches; Dressings, Gravies and Sauces; Soups; and Vegetables.
Foodservice Manual For Health Care Institutions
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Author : Ruby Parker Puckett
language : en
Publisher: John Wiley & Sons
Release Date : 2012-11-13
Foodservice Manual For Health Care Institutions written by Ruby Parker Puckett and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-11-13 with Medical categories.
The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book which has become the standard in the field of institutional and health care foodservice contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies' standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food- service industry.
Standardization Of Four Institutional Recipes In Terms Of Weight
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Author : Marion Florence Gallagher
language : en
Publisher:
Release Date : 1949
Standardization Of Four Institutional Recipes In Terms Of Weight written by Marion Florence Gallagher and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1949 with Food service categories.