Meals for Serving Fifty: A Guide for Better Food Service in Small Institutions1960 - Quantity cookery - 169 pages |
Contents
Chapter Page | 1 |
TERMS MEASUREMENTS WEIGHTS AND ABBREVIATIONS | 53 |
SAFETY IN THE KITCHEN | 71 |
3 other sections not shown
Common terms and phrases
1/2 tablespoons 1/2 teaspoons 105 ounce tins 1½ cups 1½ quarts 20 ounce 25 pounds Add sugar Apple baking powder Beef boiling water Bread 5 loaves Bread Butter bread crumbs brown sugar Butter or Fortified cake Carrots Celery cereal Cheese Chill chopped Coffee 1 pound coffee Milk cooked Cornstarch Cream croquettes cups Method cups Salt Custard DAILY PERISHABLE SUPPLIES DAILY STAPLE SUPPLIES DAILY WORK SHEET Desserts dishes dry ingredients flavour of raw Fortified Margarine fruit Gelatine Desserts loaves Butter Margarine 1 1/4 meat medium menu Milk Toast Milk Toast Butter minutes mixture Muffins Onions Orange oven Peas pint pkgs pounds 5 cups pounds for bread pounds Recipe Pudding quarts for tea Raisin raw starch remains Roast Rolled Oats Salad Dressing sauce Serve hot Serves 50 Serves 50 Size Simmer Size of Serving sliced soup Stewed stirring constantly Sweet Spread Beverage tablespoons temperature tender thickened Vanilla vegetables Wash