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Exercises and Applications Workbook for Food for Fifty,9780135072257

Exercises and Applications Workbook for Food for Fifty

by
Edition:
13th
ISBN13:

9780135072257

ISBN10:
0135072255
Format:
Paperback
Pub. Date:
2/16/2010
Publisher(s):
Prentice Hall
List Price: $48.60

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This is the 13th edition with a publication date of 2/16/2010.
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  • 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.

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Table of Contents

Factor method, pg 11p. 1
Percentage method, pg 11p. 3
Abbreviations used in recipes, pg 7p. 5
Direct-reading tables, tables 2.1 and 2.2, pg 16 and 18p. 7
Direct-reading table for increasing home-sized recipes, table 2.3, pg 24p. 9
AP/EP conceptsp. 11
Yield relationshipsp. 13
Amounts of food to serve 50, table 4.1, pg 61p. 15
Food weights and approximate equivalents in measure, table 4.2, pg71p. 17
Ingredient substitutions, table 4.5, pg 88p. 18
Ingredient proportions, table 4.6, pg 90p. 19
Ounces and decimal equivalents of a pound and grams, table 4.7, pg 90p. 21
Weight and approximate measure equivalents for commonly used foods, table 4.10, pg 92p. 23
Common can sizes, table 4.11, pg 94p. 25
Drained weightp. 27
Metric equivalents for weight, measure, and temperature, table 4.12, pg 94p. 29
Convection oven baking times and temperatures, table 6.3, pg 154p. 31
Guidelines for reducing the risk of food-borne illness, table 7.1, pg 163p. 33
Cold food storage temperatures, table 7.3, pg 164p. 35
Safe internal temperatures for cooked foods, table 7.6, pg 165p. 37
Food serving temperatures and holding times, table 7.7, pg 166p. 39
Fresh herb descriptions, flavor, and usage, table 5.18, pg 128p. 41
Salt and pepper seasonings, table 5.23, pg 139p. 43
Pan capacities for baked products, table 7.16, pg 184p. 44
Dipper equivalents, table 7.18, pg 186p. 45
Ladle equivalents, table 7.19, pg 186p. 47
Recommended mixer bowl and steam-jacketed kettle sizes for selected products, table 7.20, pg 187p. 49
Basic proportions and yields for converted rice, table 16.1, pg 506p. 51
Create a production worksheet, pg 144p. 53
Mise en place stepsp. 55
Using menu planning principles, plan a 4-day menup. 57
Strategies to reduce fat, sodium, and sugarp. 59
Using cheeseburger pie recipe, calculate amount of AP ground beef neededp. 61
Prepare an oven schedule for preparing a menu with four oven cooked itemsp. 63
Cost per pound AP and EPp. 65
Buffet set upp. 67
Menu for all religionsp. 69
Table of Contents provided by Ingram. All Rights Reserved.


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