Kategoria BISAC: Cooking >> Methods - Quantity

The purpose of this book is to present essential recipes based on traditional and classic methods, but simplified and adapted to meet the needs and conditions of the business professional kitchen. It has been updated and revised to include recipes that are intended to appeal to the modern cook. Trends towards healthy and safe eating are taken into account and alternatives are suggested to certain ingredients to meet this demand. Also, vegetarian recipes are included for the first time.

A celebrated classic updated and revised for the 1990s and beyond . . .

Consumer safety is the most important concern of any successful bulk foodservice operation. And no book has done more to safeguard consumers from foodborne illnesses than Quantity Food Sanitation. First published in 1972, it has schooled generations of dietitians, nutritionists, and professional foodservice operators in techniques for the safe preparation, transport, storage, and serving of food.

This fully revised and updated edition includes coverage of the latest scientific and technological...