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QUANTITY Foods I The Development of Food Service in Institutions
Meal Planning in Institutions
Food Preparation Service and Storage
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accepted added American amount Association average baking beef cakes cent clean coffee color combination Company container cookery cooking cost covered cream Department depends desirable determined Dietetic dining director dishes effect eggs employees equipment finish firm flavor floor flour food service fresh fruit given grade green hall heat hospital important increase indicate institutional interest Journal kitchen labor less light loss materials meal means meat menu metal method milk mixing necessary needed nutritive organization period person planning plate possible pounds preparation present Problem purchased quantity refrigerator removed responsible roasting salad salt selection served standards steam steel storage student temperature tender tion units usually various vegetables washed weight worker York