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INTRODUCTI0N AND PURPOSE
Chain and Independent Eating Places1939
Present Methods of Designing Institution Kitchens
13 other sections not shown
15 pounds 27 pounds 30 pounds Baked Custard Bakery Section Bread Pudding Broiled Tomatoes Broiler Brussels Sprouts cafeteria capacity Carrots Charts of Products College Food Service Cook Custard Sauce eating places Eggs Eggs Benedict Equipment Equipment Required Food Chopper 14 French Dressing gallon Gelatin Gravy Green Salad Bowl Gricer Griddle Head Lettuce inches 10 quarts institution kitchen Kettle or larger Macaroni and Cheese machine Mayonnaise Meat Loaf Meringue minutes 5 pounds Mixer 40 quart Molded Salad Oven Peeler 15 Ibs Pie Filling Piece of Equipment pounds minutes Previous Day Process Charts Products Through Equipment Proof Box quart deep Quick Bread Range and Vegetable REQUIRED TO PROCESS restaurants Roasting Pan Roll Dough Rutabagas Salad Section Scales 12 Ib Sink Drainboard Table Sink Table Sliced Spanish Rice Spinach Steam Jacketed Kettle Steamer 4 compart stock pots Swiss Steak Teachers College Food Tomato Vegetable Peeler 15 Vegetable Sections