This hands-on reference provides a substantial collection of accurate food measurements for more than 900 raw food ingredients. Complete with helpful information relating to food preparation, purchasing decisions, and controlling costs, the book is organized by food type and measurements reflect the way specific foods are typically measured in recipes.
Auflage
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für höhere Schule und Studium
Editions-Typ
Illustrationen
Maße
Höhe: 277 mm
Breite: 230 mm
Gewicht
ISBN-13
978-0-471-45785-5 (9780471457855)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Klassifikation
FRANCIS T. LYNCH, a professional chef for twenty five years, is the owner of ChefDesk.com, a comprehensive online resource for professionals in the food service industry. He was chef at two Caribbean resort hotels and the Santa Barbara Yacht Club, holds a lifetime teaching credential in food science, and was formerly the culinary program director at Columbia College in Sonora, California.
Acknowledgments. Introduction. PART I. 1. Dry Herbs and Spices and Fresh Herbs. 2. Produce. 3. Starchy Food. 4. Baking Items. 5. Fats, Oils, and Condiments. 6. Liquids. 7. Dairy. 8. Beverages. 9. Meats. 10. Seafood. 11. Poultry. 12. The Proper Use of Cans, Scoops, Hotel Pans, Sheet Trays in Costing. 13. Measurement Conversions. 14. Simple Formulas. PART II. The Workbook. Price Lists. Guide to Using the Costing Worksheets. Guide to Using the Purchasing Worksheets. Overview.
