Standards, Principles, and Techniques in Quantity Food Production

Download or read book Standards, Principles, and Techniques in Quantity Food Production written by Lendal Henry Kotschevar and published by Reed Business Information. This book was released on 1974 with total page 680 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: The manual is written to state some of the standards, principles and techniques required by managers and supervisors who are responsible for producing food in quantity. The main emphasis is on the achievement of standards throuth understanding the what, why and how behind the use of recipes. The text is intended for use in conjunction with practical experience that will ensure competency. Topical areas include 1) management of quantity food production to include planning, work methods, sanitation and safety, nutrition, cooking and heat and equipment; 2) kitchen production including techniques for soups, beverages, eggs, salads, vegetables and meats; and 3) bakery production including ingredients, breads and desserts.