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Author : Emma Smedley
Publisher :
ISBN 13 :
Total Pages : 410 pages
Book Rating : 4.:/5 (89 download)
Download or read book Institution Recipes, Standardized in Large Quantities written by Emma Smedley and published by . This book was released on 1924 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Emma Smedley
Publisher :
ISBN 13 :
Total Pages : 404 pages
Book Rating : 4.:/5 (2 download)
Download or read book Institution Recipes written by Emma Smedley and published by . This book was released on 1929 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Iowa State University
Publisher : Iowa State Press
ISBN 13 : 9780813815664
Total Pages : pages
Book Rating : 4.8/5 (156 download)
Download or read book Supplement to the Standardized Quantity Recipe File written by Iowa State University and published by Iowa State Press. This book was released on 1984-04-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Emma Smedley
Publisher :
ISBN 13 :
Total Pages : 278 pages
Book Rating : 4.A/5 ( download)
Download or read book Institution Recipes for Use in Schools, Colleges, Hospitals and Other Institutions written by Emma Smedley and published by . This book was released on 1912 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Pearl J. Aldrich
Publisher :
ISBN 13 :
Total Pages : 36 pages
Book Rating : 4.E/5 ( download)
Download or read book Standardizing Recipes for Institutional Use written by Pearl J. Aldrich and published by . This book was released on 1967 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Emma Smedley
Publisher : Forgotten Books
ISBN 13 : 9781330124093
Total Pages : 355 pages
Book Rating : 4.1/5 (24 download)
Download or read book Institution Recipes for Use in Schools, Colleges, Hospitals and Other Institutions written by Emma Smedley and published by Forgotten Books. This book was released on 2015-06-24 with total page 355 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Institution Recipes for Use in Schools, Colleges, Hospitals and Other Institutions In the preparation of this edition it has been possible to test and revise many of the recipes. All have been made in quantity to serve either fifty or one hundred and fifty portions and many new recipes have been added. The most important feature of the book is the addition of the caloric value of each recipe and of a single serving of the recipe. The figures taken are usually for the raw foods, which in many cases are much higher than those of the cooked foods. It is obvious that many factors combine to make the calculations of the nutritive value of cooked foods exceedingly difficult and in many instances the results given must be considered as only approximate. This information should be a great help to the busy dietitian who has little time for computing food values and yet wishes to serve a balanced menu and to know that the family is being sufficiently nourished. After planning a menu the adequacy of the combination may be determined by adding the protein calories and the total calories in the different dishes selected and comparing the result with the standard requirements for the special group of persons who are to be served. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author :
Publisher :
ISBN 13 :
Total Pages : 316 pages
Book Rating : 4.:/5 (31 download)
Download or read book Quantity Recipes for School Food Service written by and published by . This book was released on 1988 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: This publication contains quantity recipes and other information useful to food service personnel to prepare meals in schools participating in the National School Lunch Program (NSLP). Recipes are generally in 50 and 100 portion size.
Author : Emma Smedley
Publisher :
ISBN 13 :
Total Pages : 398 pages
Book Rating : 4.:/5 (319 download)
Download or read book Institution Recipes written by Emma Smedley and published by . This book was released on 1940 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Department of Defense
Publisher :
ISBN 13 : 9780615862842
Total Pages : 590 pages
Book Rating : 4.8/5 (628 download)
Download or read book Armed Forces Recipe Service written by Department of Defense and published by . This book was released on 2013-08-16 with total page 590 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Armed Forces Recipe Service is a large collection of high-volume, standardized food service recipes developed by the United States Department of Defense and used by military chefs, institutional and catering operations. All of the recipes have been developed, tested and standardized for product quality, consistency and yield. The U.S. Dietary Guidelines were among the many considerations in both the selection and development of the recipes. Many of the recipes have been modified to reduce fat, salt and calories. For new and experienced cooks, consistent use of standardized recipes is essential for quality and economy. Broken into two volumes due to its size, the Armed Forces Recipe Service contains over 1,600 tested recipes calibrated to feed 100 people and easily adjusted up or down to adjust portion size depending on the number of people being fed. The recipes contain a basic nutritional analysis as well, detailing calories, carbohydrates, protein, fat, cholesterol, sodium and calcium. Both volumes of The Armed Forces Recipe Service must be purchased to have the manual in its entirety. This volume, Volume II of II, holds the following sections: Beef, Pork, Lamb, Fish and Poultry; Salads and Dressings; Sandwiches; Dressings, Gravies and Sauces; Soups; and Vegetables.
Author : Marion Florence Gallagher
Publisher :
ISBN 13 :
Total Pages : 72 pages
Book Rating : 4.:/5 (514 download)
Download or read book Standardization of Four Institutional Recipes in Terms of Weight written by Marion Florence Gallagher and published by . This book was released on 1949 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Alida Frances Pattee
Publisher :
ISBN 13 :
Total Pages : 746 pages
Book Rating : 4.:/5 (31 download)
Download or read book Practical Dietetics, with Reference to Diet in Health and Disease written by Alida Frances Pattee and published by . This book was released on 1927 with total page 746 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1028 pages
Book Rating : 4.3/5 (91 download)
Download or read book The Journal of Home Economics written by and published by . This book was released on 1928 with total page 1028 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Chicago Dietetic Association
Publisher :
ISBN 13 :
Total Pages : 194 pages
Book Rating : 4.6/5 (251 download)
Download or read book Recipes for Institutions written by Chicago Dietetic Association and published by . This book was released on 2020-03-14 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: Originally published in 1922, this book has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This particular version of the book has been re-formatted from scratch. Unlike other "new" books of its type, this version is not a scan of the original work. The Preface: To Dietitians and others interested in institutional cookery, this book is offered. It has been compiled from recipes contributed by some seventy dietitians, members of the American Dietetic Association, who are actively engaged in Institutional, Cafeteria or Tea-room work. The recipes are therefore practical and workable, and have the merit of individuality. Since the needs of different institutions vary, the recipes vary. No attempt has been made to standardize them except level measurements and to list the ingredients in the order in which they should be combined. Each recipe, except where it is most evident, is calculated in number of servings. If the Dietitian finds the book valuable in her task of providing proper food for her group, our aim will have been accomplished. The Chicago Dietetic Association offers grateful acknowledgment to the members of the American Dietetic Association and other friends who so generously responded and made the book possible.
Author : Ruby Parker Puckett
Publisher : John Wiley & Sons
ISBN 13 : 1118234111
Total Pages : 592 pages
Book Rating : 4.1/5 (182 download)
Download or read book Foodservice Manual for Health Care Institutions written by Ruby Parker Puckett and published by John Wiley & Sons. This book was released on 2012-11-13 with total page 592 pages. Available in PDF, EPUB and Kindle. Book excerpt: The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book which has become the standard in the field of institutional and health care foodservice contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies' standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food- service industry.
Author : Harry B. Clyatt
Publisher :
ISBN 13 :
Total Pages : 202 pages
Book Rating : 4.0/5 ( download)
Download or read book Institution Quantity Cooking written by Harry B. Clyatt and published by . This book was released on 1923 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Victoria Major
Publisher :
ISBN 13 : 9780615331720
Total Pages : 350 pages
Book Rating : 4.3/5 (317 download)
Download or read book Volume Cooking written by Victoria Major and published by . This book was released on 2009-10-30 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: Volume Cooking is destined to become the quantity recipe book of choice for preparing large batches of food in a variety of commercial cooking settings. Quantity recipes are not simply a home recipe enlarged, but unique recipes developed for commercial kitchens serving at least fifty or more persons. All recipes in Volume Cooking serve 100 portions and are easily adapted to smaller or larger quantities. Standardized recipes yield a predictable product every time. Each recipe has been tested hundreds of times in real-world commercial or institutional kitchens ranging from nursing homes, assisted living facilities, retirement homes, acute hospitals and public schools throughout the United States.
Author :
Publisher :
ISBN 13 :
Total Pages : 544 pages
Book Rating : 4.E/5 ( download)
Download or read book School Feeding written by and published by . This book was released on 1925 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt:
