Quantity food production : a guide for commercial cooking NC III /

Entrata, Richard

Quantity food production : a guide for commercial cooking NC III / Richard M. Etrata Jamie Joyce O. Dangle and Jumilie R. Jimenez - Manila : Edric Publishing House, c2022 - 103 pages : illustration ; 25cm.

Includes references and appendix.

Chapter 1. Plan and prepare food for ala carte and buffets -- Chapter 2. Plan and control menu-based catering -- Chapter 3. Organize bulk cooking operations -- Chapter 4. Prepare pates and terrines -- Chapter 5. Plan, Prepare and display a buffet -- Chapter 6. Select, prepare and serve specialized food items -- Chapter 7. Select, prepare and serve specialty cuisines -- Chapter 8. Monitor catering revenue and costs -- Chapter 9. Establish and maintain quality control -- Chapter 10. Apply cook-chill-freeze production processes -- References -- Appendices.

This unit deals with the knowledge, skills, behavior and motivations required to plan and prepare foods for ala carte and buffet situations.

978-621-8179-93-6


FOOD SERVICE

FIL TX 943 .E58 2022 c.1

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