Cover image for Large quantity recipes
Title:
Large quantity recipes
Author:
Terrell, Margaret E.
Personal Author:
Edition:
Fourth edition.
Publication Information:
New York : John Wiley & Sons, [1989]

©1989
Physical Description:
xviii, 506 pages ; 29 cm
General Note:
Includes index, pp. 491-506.
Language:
English
Subject Term:
Added Author:
ISBN:
9780471288541
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Clarence Library TX820 .T415 1989C Adult Non-Fiction Open Shelf
Searching...

On Order

Summary

Summary

Practical, scalable recipes designed to reliably feed a crowd

Large Quantity Recipes , 4th Edition, offers food service kitchens a repository of reliable recipes designed specifically for larger-scale production. Over 1,000 recipes designed to serve 50 or more are laid out for efficiency, with weights and volumes provided side-by-side along with pan measurements and references to equipment commonly found in commercial kitchens. Covering all courses including breads, meat, seafood, salads, desserts, cocktails and more, this invaluable resource facilitates menu planning at a variety of cost levels, reducing the need for substitution or scaling.


Author Notes

About the authors Margaret E. Terrell, D.Sc., Professor Emeritus, was a Professor of Home Economics and Director of the Administrative Dietetic Internship at the University of Washington for 42 years. She was also the owner of the Persian Dining Room and Terrell Dining Service, which operated the concessions at several industrial foodservice facilities, including American Can Company, Safeco Insurance Company, and Fisher Flouring Mills. She has written numerous articles and is the author of Professional Food Preparation; For Goodness Sake, Mary McCrank's Dinner House Recipes; and is co-author of Foodservice Planning: Layout and Equipment. Dorothea B. Headlund is a foodservice consultant. She has served as catering manager and food buyer for the University of Washington Dining Halls, and as supervisor of Terrell Dining Service. She also helped plan and organize the Safeco Insurance Company home office cafeteria. Ms. Headlund has over thirty years' experience in institutional and industrial foodservice, commercial restaurants, and clubs.


Table of Contents

Breads
Beverages and Cocktails
Soups
Cheese, Egg, Cereal, and Vegetable Entr??es.Fish
Meats
Poultry
Vegetables
Sauces, Relishes, and Stuffings
Salads and Salad Dressings
Sandwiches and Canap's.Cakes and Frostings
Cookies
Puddings
Pastry
Appendix
Index

Google Preview