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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: Contributor(s): Material type: TextTextPublication details: Sta. Cruz, Manila : Edric Publishing House, c2022Description: 103 pages : illustrations ; 26 cmISBN:
  • 9786218179936
Subject(s): LOC 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.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main Filipiniana Hospitality Management FIL TX 943 .E58 2022 c.1 (Browse shelf(Opens below)) c.1 Available NULIB000019173

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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