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Cost Control in Purchasing
Cost Control in Storage
Cost Control in Service
apples Asparagus Bake Baking Powder barrel Bast Oood beans beef Boil bone boxes braised Bread Broil butter Cake Casserole cent Cereals Cheese Chicken chops Chuck coffee cooked Corn dipper dishes Dried egg whites Eggplant F.—Bake F.—Deep fat fry F.—Roast per lb fat fry 2-5 Fillet Fish flavor food cost fresh fried fruit gallon batch—Repour gallons gallons water Halibut hotel and restaurant hotel rack ice cream iced water inches juice Lean Mr Oood Lean Oood left-over legs Loaf loin Mackerel Meat loaf meat pie menu Onions Oood Best Oood Mr Beat oranges ounces pickled pint pork Pot Roasts Potatoes pound Puddings quart rat Oood repour ribs Roast per lb salad sandwich sauce Scalloped shad roe Shank shell shrinkage Simmer-Bake slices soft Soft shell crabs soup Standard Case contains steak stew stuffed Swiss Steak teaspoonful toast tomatoes veal vegetables weight white fish