Quantity food production : a guide for commercial cooking NCIII / Richard M. Entrata, Jamie Joyce O. Dangle and Jumile R. Jimenez
Material type:
TextPublication details: Sta. Cruz, Manila : Edric Publishing House, c2022Description: 103 pages : illustrations ; 26 cmISBN: 9786218179936Subject(s): FOOD SERVICELOC classification: TX 943 .E58 2022
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LRC - Main | National University - Manila | Hospitality Management | Filipiniana | FIL TX 943 .E58 2022 c.1 (Browse shelf (Opens below)) | c.1 | Available | NULIB000019173 | |
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LRC - Main | National University - Manila | Hospitality Management | Filipiniana | FIL TX 943 .E58 2022 c.2 (Browse shelf (Opens below)) | c.2 | Available | NULIB000019187 |
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| FIL TX 943 .C67 2015 A concise guide in food and beverage service procedure / | FIL TX 943 .C67 2020 Kitchen essentials and basic food preparation / | FIL TX 943 .D45 2022 Fundamentals of food service operations / | FIL TX 943 .E58 2022 c.1 Quantity food production : a guide for commercial cooking NCIII / | FIL TX 943 .E58 2022 c.2 Quantity food production : a guide for commercial cooking NCIII / | FIL TX 943 .F66 2004 Food service and catering management : a practical guide | FIL TX 943 .P86 2015 c.1 Food service management : A practical guide for students and individuals preparing for a career in food and beverage management / |
Includes bibliographical references.
Chapter 1. Plan and prepare food for ala carte and buffets -- Chapter 2. Plan and control menu-based catering -- Chapter 3. Organize bulk cooking operations -- Chapter 4. Prepare pates and terrines -- Chapter 5. Plan, prepare and display a buffet -- Chapter 6. Select, prepare and serve specialized food items -- Chapter 7. Select, prepare and serve specialty cuisines -- Chapter 8. Monitor catering revenue and costs -- Chapter 9. Establish and maintain quality control -- Chapter 10. Apply cook-chill-freeze production processes -- References -- Appendices.
This unit deals with the knowledge, skills, behavior and motivations required to plan and prepare foods for ala carte and buffet situations.
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