Quantity food production : a guide for commercial cooking NC III / Richard M. Etrata Jamie Joyce O. Dangle and Jumilie R. Jimenez
Material type:
TextPublication details: Manila : Edric Publishing House, c2022Description: 103 pages : illustration ; 25cmISBN: - 978-621-8179-93-6
- FIL TX 943 .E58 2022 c.1
| Item type | Home library | Shelving location | Call number | Status | Date due | Barcode |
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Filipiniana
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NU BALIWAG | Filipiniana | FIL TX 943 .E58 2022 c.1 (Browse shelf(Opens below)) | Available | NUBUL000005036 |
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| FIL TX 943 .C67 2020 c.1 Kitchen essentials and basic food preparation / | FIL TX 943 .C67 2021 Food and beverage service procedures : a comprehensive approach / | FIL TX 943 .D45 2022 c.1 Fundamentals of food service operation / | FIL TX 943 .E58 2022 c.1 Quantity food production : a guide for commercial cooking NC III / | FIL TX 943 .R67 2021 Food and beverage services | FIL TX 943 .R67 2021 c.2 Food and beverage service / | FIL TX 943 .V35 2024 c.1 Fundamentals of food science and technology / |
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.
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