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Exercises and Applications Workbook for Food for Fifty



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  • Food for Fifty
    Food for Fifty
  • Food for Fifty
    Food for Fifty
  • Food For Fifty
    Food For Fifty

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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