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Chapter fourrestaurants and breakfast service
chapter fivequantity cooking methods
3 other sections not shown
able accommodate quantity recipes assignment bacon baking powder baking soda breakfast cook breakfast menu breakfast preparation brunch buffet butter buttermilk Cahners Books cakes cents chef coffee counter cream cups enriched flour cutting board diner egg whites egg yolks eggs cook equipment and utensils Fact Finder fair 2 poor family restaurant foodservice french toast frying rings grades griddle grill hard-cooked home kitchen equipment inch plate ingredients juice learning experiences mark-up meal measures meat menu plan milk minutes omelet organize pancakes poached point each correct pork portions precook production schedule QUALITIES QUALITIES TALLY quantity cooking equipment ramekin refrigerator salt sauce SCORE POINTS scrambled eggs serve shirred egg shortening sifted simmering skillet slice spatula spoon standard home kitchen standard quantity cooking sugar tablespoons tally box team list teammates teaspoon teaspoons baking waffle irons waitress