Recipes And Menus For Institutions
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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 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.
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.
Recipes And Menus For Institutions
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Author : Kellogg Company
language : en
Publisher:
Release Date : 1949
Recipes And Menus For Institutions written by Kellogg Company and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1949 with categories.
Quantity Recipes For School Food Service
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Author :
language : en
Publisher:
Release Date : 1988
Quantity Recipes For School Food Service written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Food service categories.
This publication contains quantity recipes and other information useful to food service personnel to prepare meals in schools participating in the National School Lunch Program (NSLP). Recipes are generally in 50 and 100 portion size.
Kellogg S Recipes And Menus For Institutions
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Author :
language : en
Publisher:
Release Date : 1949
Kellogg S Recipes And Menus For Institutions written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1949 with Baking categories.
Quantity Cookery
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Author : Lenore Richards
language : en
Publisher:
Release Date : 2023-05-04
Quantity Cookery written by Lenore Richards and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-05-04 with categories.
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. Well-balanced and appropriate menus are absolutely necessary to the success of any establishment serving food. Given the best of raw materials and the most competent cooks, the institutional manager will fail to please his patrons if his menus show lack of careful planning. The truth of this assertion is verified by the analysis of many failures. On the other hand successful menu planning is not especially difficult. Like any other art it requires careful study and observance of a few simple rules. Of course, it is impossible to formulate one set of rules that will apply to all situations. Each manager must make his own rules based on the conditions he has to meet. There are, however, certain basic principles to be recognized and followed. If the ensuing chapters succeed in explaining these principles and in emphasizing their importance, the authors' purpose will have been served. In planning menus for an institution the manager must: Keep in mind the nature of the institution; its purpose; the character of its patronage. Follow certain dietetic principles. Maintain constant variety in the food. Keep menus appropriate to the temperature; the weather; the season; occasional holidays. Recognize the limitations imposed by equipment; amount and kind of help; range of cost permitted; left-over foods to be used; form of service.
Quantity Cookery
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Author : Lenore Richards
language : en
Publisher: Forgotten Books
Release Date : 2015-06-27
Quantity Cookery written by Lenore Richards and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-06-27 with Cooking categories.
Excerpt from Quantity Cookery: Menu Planning and Cooking, for Large Numbers 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. 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.
The Culinary Institute Of America S Gourmet Meals In Minutes
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Author : Culinary Institute of America
language : en
Publisher: Lebhar-Friedman
Release Date : 2004
The Culinary Institute Of America S Gourmet Meals In Minutes written by Culinary Institute of America and has been published by Lebhar-Friedman this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Cookbooks categories.
We live in a hectic world where there isn't a lot of time to spend on meal preparation, but we still want to enjoy the food we eat. Gourmet Meals in Minutes will show you how to create a wide variety if mouth-watering, nutritious meals without spending all day in the kitchen.
Quantity Cookery
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Author : Lenore Richards
language : en
Publisher: Forgotten Books
Release Date : 2017-10-12
Quantity Cookery written by Lenore Richards and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-12 with Cooking categories.
Excerpt from Quantity Cookery: Menu Planning and Cooking for Large Numbers 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 18 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. 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.