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Large Quantity Recipes, Fourth Edition

Margaret E. Terrell

9 ratings by Goodreads
ISBN 10: 0471288543 / ISBN 13: 9780471288541
Published by Wiley, 1988
Condition: Good Soft cover
From Books Express (Portsmouth, NH, U.S.A.)

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Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May not contain Access Codes or Supplements. May be ex-library. Shipping & Handling by region. Buy with confidence, excellent customer service!. Bookseller Inventory # 0471288543q

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Bibliographic Details

Title: Large Quantity Recipes, Fourth Edition

Publisher: Wiley

Publication Date: 1988

Binding: Paperback

Book Condition: Good

Edition: 4th.

About this title


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.

From the Inside Flap:

Large Quantity Recipes Fourth Edition Terrell · Headlund Quality is just as important as quantity to a successful and thriving foodservice operation. This revised edition of your most reliable working recipe file offers over 1,000 quality consumer- and kitchen-tested recipes that will save time and food costs while satisfying even the most demanding customers. Stated clearly and simply, the recipe procedures enable you to work quickly and economically. Among the new recipes:

  • famous Persian butterscotch pie
  • delicious blueberry corn muffins
  • tasty cranberry coffee cake
  • fabulous four grain bread
  • luscious lemon bars
  • delightful chocolate crinkle cookies
In addition, you’ll find classic recipes for everything from beverages, breads, and entrees to cookies, puddings, and pastries. The tables of cooking temperatures, weights, volumes, and substitute ingredients will help to make your operation run smoothly and build a satisfied and loyal clientele. The fourth edition of Large Quantity Recipes extends to new areas of business, including inplant foodservice, nursing and retirement homes, church and school foodservice operations, and commercial restaurants. So whether you’re a supervisor of multiple units with a limited amount of time...a new employee struggling with production and service requirements in a large quantity accountant calculating menu costs...or a student preparing for foodservice systems management, Large Quantity Recipes will serve as the cornerstone of your entire operation.

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