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How to Get the Most Out of This Book i
Utensils for the Average Small Restaurant 1427
A Kitchen Routine in Cooking for Profit
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12 portions 24 PORTIONS bain-marie bake beef fat boil bone boneless Braise bread broiled broth brown butter cabbage cake carrots carve casseroles celery chicken chicken fat china cap chopped cold water cooking corned beef cornstarch cover crabmeat Cream Sauce croquettes Curry customers Demi-glace diced dish eggs fish flavor flour fresh fried frying gallon gallon hot gravy green peppers half Hash hour inches ingredients juice KEEP HOT kidneys lamb lemon liver lobster low flame mashed Mayonnaise meat milk minutes Mirepoix mixed mixture mushrooms omelet onions ounces oven paprika parsley pieces plain pork potatoes Potroast pounds PREPARE pudding quart RECIPE refrigerator restaurant ribs roast beef saute sauteed scallops sell SERVE shrimp simmer slices soup steaks steam table STEPS stew stir STORE sure tablespoons salt taste teaspoon tomatoes tongue trick turkey UNSOLD veal vegetables Veloute weighing whip