Quantity food production : a guide for commercial cooking NC III / Richard M. Etrata Jamie Joyce O. Dangle and Jumilie R. Jimenez

By:

Entrata, Richard

Material type: Text

TextPublication details: Manila : Edric Publishing House, c2022Description: 103 pages : illustration ; 25cmISBN:

978-621-8179-93-6

Subject(s):

FOOD SERVICE

LOC classification:

FIL TX 943 .E58 2022 c.1

Contents:

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.

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

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Holdings
Item type	Current library	Home library	Shelving location	Call number	Status	Date due	Barcode
Filipiniana	NU BALIWAG	NU BALIWAG	Filipiniana	FIL TX 943 .E58 2022 c.1 (Browse shelf(Opens below))	Available		NUBUL000005036

Includes references and appendix.

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

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