TY  - BOOK
AU  - Entrata, Richard M. 
AU  - Dangle, Jamie Joyce O. 
AU  - Jimenez, Jumile R. 
TI  - Quantity food production : : a guide for commercial cooking NCIII 
SN  - 9786218179936
AV  - TX 943 .E58 2022 
PY  - 2022///
CY  - Sta. Cruz, Manila
PB  - Edric Publishing House
KW  - FOOD SERVICE
N1  - 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
N2  - This unit deals with the knowledge, skills, behavior and motivations required to plan and prepare foods for ala carte and buffet situations
ER  -