Meal Management |
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Contents
Introduction Page | 1 |
Meal ManagementGoals and Values | 4 |
The Role of Planning in Meal Management | 16 |
Copyright | |
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Assorted baked beans beef bowl bread bread-and-butter plate breakfast buffet table butter cake Calories casserole cent cereals Cheddar cheese cheese chicken chops coffee Coffee Milk color consumer convenience cooking cost cottage cheese cup and saucer dessert diet dining table dry milk eaten eggs expensive fish flatware flavor food plan fork French dressing fresh frozen fruits and vegetables glass goals green green beans guests hand homemaker hostess ice cream ingredients juice kitchen knife label less low-cost main course margarine meals meat menu milk moderate-cost napkins niacin nutrients nutrition ounces pattern pieces pork portions potatoes poultry pounds prepared process cheese protein purchased quantities require riboflavin roast salad selected serving dishes sirup slices smörgåsbord spend spoon standards of identity sugar table setting texture thiamine tomatoes tray U. S. Grade vitamin vitamin D ware weight