Category: Cooking & Drinking
Well-balanced and appropriate menus are absolutely necessary to the success of any establishment serving food. Given the best of raw materials and the most competent cooks, the institutional manager will fail to please his patrons if his menus show lack of careful planning. Th...
Cut the fish in pieces for serving and dip in a mixture made of the milk, eggs and salt. Dip in crumbs. Place in a well-greased baking pan and cook in a medium oven until the fi...
6. CHAPTER VIIn the pages that follow are some two hundred recipes for use in institutions. It will be noted that throughout these recipes, measures are used rather than weights. This for tw...
3. CHAPTER IIIThough it may be necessary to offer slightly more choice in foods in the commercial cafeteria, some cafeterias offer such a wide variety of choice that the patron is confused an...
8. CHAPTER VII+-----------------------------------+-------+---------------+--------+ |FOOD MATERIAL |WEIGHT |MEASURE |CALORIES| +-----------------------------------+-------+---------------+--...
4. CHAPTER IVSOUPS _Cream soups_ Cream of corn Cream of pea Cream of tomato Cream of asparagus Cream of celery Cream of potato Cream of browned onion Cream of navy bean Cream of lima bean Cr...
1. CHAPTER IWell-balanced and appropriate menus are absolutely necessary to the success of any establishment serving food. Given the best of raw materials and the most competent cooks, the...
5. CHAPTER VPrinted forms or other practical aids which may help to reduce menu planning to a systematic routine are invaluable. Forms such as the party engagement blanks, shown elsewhere,...
2. CHAPTER IIProvided the principles of good nutrition have not been violated, the main basis for judging any meal is palatability. Palatability depends upon appearance and quality. Appearan...