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Quantity food production : a guide for commercial cooking NCIII / Richard M. Entrata, Jamie Joyce O. Dangle and Jumile R. Jimenez

By: Entrata, Richard M [author]Contributor(s): Dangle, Jamie Joyce O [co-author] | Jimenez, Jumile R [co-author]Material type: Text

TextPublication details: Sta. Cruz, Manila : Edric Publishing House, c2022Description: 103 pages ; 25 cmISBN: 9786218179936Subject(s): FOOD SERVICELOC classification: TX 943 .E58 2022

Contents:

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.

Summary: 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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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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