Gielisse, Victor <br/><br/>
Modern batch cookery / 
Victor Gielisse and Ron DeSantis 
 - New Jersey :  John Wiley & Son, Inc.,  c2011 
 - xi, 436 pages :  color illustrations ;  28 cm. 
<br/><br/>Includes index. 
<br/><br/>chapter one The Culinary Professional -- chapter two Menus, Recipes, and Special Events --chapter three The Importance of Flavor -- chapter four General Cooking Techniques -- chapter five Stocks, Soups, and Sauces for the Modern Batch Kitchen -- chapter six Recipes for Stocks, Soups, Sauces, and Basic Flavorings -- chapter seven Recipes for Breakfast and Brunch -- chapter eight Recipes for Salad Dressings, Salads, Sandwiches, and Appetizers -- chapter nine Recipes for Entrees -- chapter ten Recipes for Side Dishes -- chapter eleven Recipes for Baked Goods and Desserts -- chapter twelve Recipes for Reception Foods. 
<br/><br/> From caterers and universities to hospitals and the military, there are countless foodservice operations that need to be able to prepare healthy, high-quality food in large quantities. This book include over 200 recipes for every type of meal and every occasion, all designed to yield 50 portions. 
<br/><br/><label>ISBN: </label>9780470290484 
<br/><br/><label>Subjects--Topical Terms: </label><br/>QUANTITY COOKERY
<br/><br/><label>LC Class. No.: </label>TX 820 .G54 2011