Quantity food production, planning, and management
Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.
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Part One Quantity Food Planning and Management
Sanitation and Safety
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Quantity Food Production, Planning, and Management
John B. Knight,Lendal H. Kotschevar
No preview available - 1988
acid bacteria baking baking powder beef boiling braising bread broiled butter cake Calories carbohydrate CBI Publishing Company cereals cheese chicken chopped clean coffee color contain cooked cornstarch cream crust desserts diet dishes dough dressing eggs employees equipment factors Figure fish flavor flour food cost FOOD PRODUCTION foodservice fresh fried frozen fruits and vegetables frying gelatin give gluten grade heat ingredients juice Kotschevar leavening agent legumes liquid meat menu merchandise method milk needed nutrients nutrition operation ounces oven percent portions potatoes poultry pounds prepared process cheese protein purchase QUANTITY FOOD recipes refrigerated rice roast Rochelle Park salad salt sandwiches sanitation sauce seafood served serving spoon shellfish shrimp slices soup Source standards steaks steam storage stored sugar Table temperature tion tomato turkey USRDA usually veal Vitamin whipped yeast yolks