Catering Management: A Comprehensive Guide to the Successful Management of Hotel, Restaurant, Boarding House, Popular Café, Tea Rooms, and Every Other Branch of Catering, Including a Section on Law and the Caterer, Volume 2Waverly Book Company, 1919 - Caterers and catering |
Contents
CHAPTER | 1 |
BREAD MAKING AND BREAD FLOUR | 2 |
DOUGHMAKING METHODS AND SPECIAL BREADS | 3 |
14 other sections not shown
Common terms and phrases
Angostura bitters Asparagus bain-marie baking bay laurels beef bird boil bottle brandy bread butter cakes carved castor sugar catering cent centre Cheese clean cocoa coffee cold colour cooking Cream curaçao customers decoration dishes dough eggs establishment fermentation fill flavour floor flour flowers folds fresh fruit FULL COURSE DINNER glass half hand heat kitchen lemon Lentils loaf maize meal meat meat carve menu milk mixed motor napkin necessary nutmeg obtained orange ounces oven pastry pint plants plate pleat porridge possible Potatoes pound profit Pudding quart removed Rice rind roasted rubbed Salad Sauce Sauterne Savoury served shaved ice slices soup steam Stewed strained juice supply sweet syrup tablespoonful taste tea meal temperature Tomato trade Triscuit tumbler usually vegetables vegetarian restaurants vinegar waitresses washing Welsh Rarebit wheat wineglassful wines yeast