Standards, Principles, and Techniques in Quantity Food ProductionTextbook on cookery methodology and technical aspects of the provision of meals in hotels and restaurants, with particular reference to the management of large-scale production of victuals in the food industry in the USA - covers kitchen equipment, food storage, menu planning, cost control, etc., and includes a glossary of cookery terms. Bibliography pp. 607 to 615. |
Common terms and phrases
acid added baking powder beef blended boiling braised bread brew broiled brown butter Butter cream cake cheese chopped clean coffee cold color cooked cookies cornstarch Courtesy cream of tartar crisp crumbs crust custard dessert dish dough doughnuts dry milk egg whites filling fish flavor flour foam fondant fresh frozen fruit frying gallon garnish gelatin gelatin dessert give gluten heat ice cream inch ingredients juice layer lb 1 lb leavening leavening agent lemon liquid meat menu meringue method minutes mixing mixture moisture onions ounces oven pastry portions potatoes pound pudding puff paste quantity recipe refrigeration roast rolls salad salt sandwiches sauce sautéed scoop seasoned served shortening sirup slices slightly soft soup starch steak steam sugar Table temperature tender texture thick thickening tomato usually vegetables velouté sauce worker yeast yolks