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SECTION ONE LEARNING TO PLAN FOR FOOD SERVICE
DETERMINING RAW FOOD COST
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acid advance preparation bacteria baked bakeshop batch beef boneless bread breakfast broiled brown butter cake chapter cheese chicken chops cleaning coffee color contain convenience components convenience foods cookery cooking method cost Courtesy customers diet dough eggs employees entrees enzyme equipment example Figure fish flavor flour food poisoning food quality food service French Fried Potatoes fresh fried frozen fruits gelatin gluten green grill guests heat ingredients juice kitchen leavening agents leftover liquid loin mayonnaise meat menu item microorganisms microwave oven milk mixed muscle operation ounces oven pastry pork portion portion control potatoes precosting prepared foods primal cuts problems procedures protein purchasing quick breads rancidity recipe refrigerator restaurant roast salad dressings sandwich sanitation sauce serving area short-order cook sirloin slices starch station steak steam table storage stored sugar supervisor swiss steak taste temperature tender tissue tomato usually veal vegetables yeast