Quantity Cookery Menu Planning and Cooking for Large Numbers
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Description
Contents
Reviews
Language
English
ISBN
Unknown
QUANTITY COOKERY
PREFACE
CONTENTS
CHAPTER I
PRINCIPLES UNDERLYING THE PLANNING OF MENUS FOR LARGE NUMBERS
CHAPTER II
STANDARDS FOR JUDGING MEALS
CHAPTER III
TYPES OF MENUS
CAFETERIA MENUS
TEA-ROOM MENUS
CAFETERIA MENUS
TEA-ROOM MENUS
CHAPTER IV
SUGGESTIVE CHARTS AND LISTS TO BE USED IN MENU PLANNING
SEASONAL CHART OF FOODS
POPULAR FOOD COMBINATIONS
SUGGESTIVE AND POPULAR FOOD COMBINATIONS
WAYS OF USING LEFT-OVER FOODS
Garnishes
SEASONAL CHART OF FOODS
POPULAR FOOD COMBINATIONS
SUGGESTIVE AND POPULAR FOOD COMBINATIONS
WAYS OF USING LEFT-OVER FOODS
Garnishes
CHAPTER V
FORMS
MEAT ORDER
MENU FORM MENUS UNIVERSITY FARM AND SHEVLIN CAFETERIAS
AN OUTLINE FORM FOR SPECIAL DINNERS
DINNER ENGAGEMENTS
MEAT ORDER
MENU FORM MENUS UNIVERSITY FARM AND SHEVLIN CAFETERIAS
AN OUTLINE FORM FOR SPECIAL DINNERS
DINNER ENGAGEMENTS
CHAPTER VI
RECIPES
SOUPS
MEATS
FISH
MEAT SUBSTITUTES
MEAT SAUCES
VEGETABLES
BREADS
SANDWICHES
SALADS
HOT DESSERTS AND SAUCES
COLD DESSERTS
FRUIT SAUCES
CAKES, FILLINGS AND FROSTINGS
PIES
BEVERAGES
SOUPS
MEATS
FISH
MEAT SUBSTITUTES
MEAT SAUCES
VEGETABLES
BREADS
SANDWICHES
SALADS
HOT DESSERTS AND SAUCES
COLD DESSERTS
FRUIT SAUCES
CAKES, FILLINGS AND FROSTINGS
PIES
BEVERAGES
CHAPTER VII
TABLE OF WEIGHTS AND THEIR APPROXIMATE MEASURES
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