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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.|