000			01498nam a2200241Ia 4500
003			NULRC
005			20250520103020.0
008			250520s9999 xx 000 0 und d
020			_a9786218179936
040			_cNULRC
050			_aTX 943 .E58 2022
100			_aEntrata, Richard M. _eauthor
245		0	_aQuantity food production : _ba guide for commercial cooking NCIII / _cRichard M. Entrata, Jamie Joyce O. Dangle and Jumile R. Jimenez
260			_aSta. Cruz, Manila : _bEdric Publishing House, _cc2022
300			_a103 pages : _billustrations ; _c26 cm.
365			_bPHP471
504			_aIncludes bibliographical references.
505			_aChapter 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.
520			_aThis unit deals with the knowledge, skills, behavior and motivations required to plan and prepare foods for ala carte and buffet situations.
650			_aFOOD SERVICE
700			_aDangle, Jamie Joyce O. ;Jimenez, Jumile R. _eco-author;co-author
942			_2lcc _cBK
999			_c21414 _d21414