Meal Management

Faye Kinder, Nancy R. Green

Macmillan, 1978 - Cooking - 587 pages

Contents

• Meal ManagementSome Concepts and Definitions: 1
• Food Today and Tomorrow: 11
• Federal Laws and the Federal Agencies That Regulate: 30
• General Information and Principles: 71
• 4 8: 79
• 4 4: 91
• 79: 101
• 7 2: 204
• Vegetables: 228
• PerServing Cost of Selected Canned Vegetables: 232
• Fruits: 251
• Grain Food Products Dry Beans: 280
• 10 2: 286
• Miscellaneous Food Products: 296
• Achieving Nutritional: 311
• 12 5: 323
• Matching Meals: 328
• 13 2: 330
• 13 3: 336
• Achieving Meals: 363
• Matching Meals: 379
• Meal Management in the Kitchen: 394
• Styles of Meal Service: 406
• Setting the Table: 416
• Waiting on the Table: 443
• Table Etiquette: 456
• Meals for Guests: 475
• The Buffet: 487
• Teas Receptions and Other Occasions When Food Is Offered: 510
• Table Appointments: 537
• APPENDIX A Format for Menus: 563
• APPENDIX B Purchasing Guides: 565
• Temperature of Food and Control of Bacteria: 571
• Frozen Food Storage: 573
• APPENDIX E Metric Conversions: 576
• INDEX: 579

Bibliographic information

• Title: Meal Management
• Authors: Faye Kinder, Nancy R. Green
• Edition: 5, illustrated
• Publisher: Macmillan, 1978
• Original from: Cornell University
• Digitized: Oct 30, 2008
• ISBN: 0023640804, 9780023640803
• Length: 587 pages
• Subjects: Cooking / General; Reference / Consumer Guides