Quantity food production : a guide for commercial cooking NC III /
Etrata, Richard M.,
Quantity food production : a guide for commercial cooking NC III / Richard M. Etrata, Jamie Joyce O. Dangle, and Jumilie R. Jimenez. - 103 pages : illustrations ; 25 cm.
Includes bibliographical references.
Plan and prepare food for ala carte and buffets -- Plan and control menu-based catering -- Organize bulk cooking operations -- Prepare pates and terrines -- Plan, prepare and display a buffet -- Select, prepare and serve specialized food items -- Select, prepare and serve specialty cuisines -- Monitor catering revenue and costs -- Establish and maintain quality control -- Apply cook-chill-freeze production processes.
9786218179932
Quantity cooking.
Commercial cooking.
Food service--Management.
647.95068 / Et71q
Quantity food production : a guide for commercial cooking NC III / Richard M. Etrata, Jamie Joyce O. Dangle, and Jumilie R. Jimenez. - 103 pages : illustrations ; 25 cm.
Includes bibliographical references.
Plan and prepare food for ala carte and buffets -- Plan and control menu-based catering -- Organize bulk cooking operations -- Prepare pates and terrines -- Plan, prepare and display a buffet -- Select, prepare and serve specialized food items -- Select, prepare and serve specialty cuisines -- Monitor catering revenue and costs -- Establish and maintain quality control -- Apply cook-chill-freeze production processes.
9786218179932
Quantity cooking.
Commercial cooking.
Food service--Management.
647.95068 / Et71q