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Questions About This Book?
What version or edition is this?
This is the 13th edition with a publication date of 2/16/2010.
What is included with this book?
- The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
Table of Contents
|Factor method, pg 11||p. 1|
|Percentage method, pg 11||p. 3|
|Abbreviations used in recipes, pg 7||p. 5|
|Direct-reading tables, tables 2.1 and 2.2, pg 16 and 18||p. 7|
|Direct-reading table for increasing home-sized recipes, table 2.3, pg 24||p. 9|
|AP/EP concepts||p. 11|
|Yield relationships||p. 13|
|Amounts of food to serve 50, table 4.1, pg 61||p. 15|
|Food weights and approximate equivalents in measure, table 4.2, pg71||p. 17|
|Ingredient substitutions, table 4.5, pg 88||p. 18|
|Ingredient proportions, table 4.6, pg 90||p. 19|
|Ounces and decimal equivalents of a pound and grams, table 4.7, pg 90||p. 21|
|Weight and approximate measure equivalents for commonly used foods, table 4.10, pg 92||p. 23|
|Common can sizes, table 4.11, pg 94||p. 25|
|Drained weight||p. 27|
|Metric equivalents for weight, measure, and temperature, table 4.12, pg 94||p. 29|
|Convection oven baking times and temperatures, table 6.3, pg 154||p. 31|
|Guidelines for reducing the risk of food-borne illness, table 7.1, pg 163||p. 33|
|Cold food storage temperatures, table 7.3, pg 164||p. 35|
|Safe internal temperatures for cooked foods, table 7.6, pg 165||p. 37|
|Food serving temperatures and holding times, table 7.7, pg 166||p. 39|
|Fresh herb descriptions, flavor, and usage, table 5.18, pg 128||p. 41|
|Salt and pepper seasonings, table 5.23, pg 139||p. 43|
|Pan capacities for baked products, table 7.16, pg 184||p. 44|
|Dipper equivalents, table 7.18, pg 186||p. 45|
|Ladle equivalents, table 7.19, pg 186||p. 47|
|Recommended mixer bowl and steam-jacketed kettle sizes for selected products, table 7.20, pg 187||p. 49|
|Basic proportions and yields for converted rice, table 16.1, pg 506||p. 51|
|Create a production worksheet, pg 144||p. 53|
|Mise en place steps||p. 55|
|Using menu planning principles, plan a 4-day menu||p. 57|
|Strategies to reduce fat, sodium, and sugar||p. 59|
|Using cheeseburger pie recipe, calculate amount of AP ground beef needed||p. 61|
|Prepare an oven schedule for preparing a menu with four oven cooked items||p. 63|
|Cost per pound AP and EP||p. 65|
|Buffet set up||p. 67|
|Menu for all religions||p. 69|
|Table of Contents provided by Ingram. All Rights Reserved.|