Food Service in Institutions |
Contents
Meal Planning and Food Standards | 35 |
Food Selection and Storage | 81 |
Quantity Food Production | 205 |
Copyright | |
14 other sections not shown
Common terms and phrases
American Dietetic Association amount baking baking powder budget cafeteria cake clean coffee color convection ovens cookery cooking counter cream dards desired Dietetic dietitian dining room dishes dishwashing efficient eggs employees equipment evaluation facilities factors flavor floor flour food cost foodservice manager fresh frozen fruit grade heat Hobart Corporation hospital inches income ingredients institution inventory kitchen labor cost leavening agent meal meat ment menu items method milk National Restaurant Association needed nutritional operation organization oven pan fry pans percent perpetual inventory person personnel planning policies portion potentially hazardous foods poultry preparation procedures purchased quantity recipes record refrigerator responsibility Restaurant rinse roast salad sanitation schedule selection served specific stainless steel standards steam storage storeroom supervisor temperature tion tray turkey U.S. Department units usually vegetables washing workers