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 |
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