INDICE: PART I. Chapter 1: Dry Herbs and Spices and Fresh Herbs. Chapter 2:Produce. Chapter 3: Starchy Food. Chapter 4: Baking Items. Chapter 5: Fats, Oils, and Condiments. Chapter 6: Liquids. Chapter 7: Dairy. Chapter 8: Beverages. Chapter 9: Meats. Chapter 10: Seafood. Chapter 11: Poultry. Chapter 12: TheProper Use Of Cans, Scoops, Hotel Pans, and Sheet Trays In Costing. Chapter 13: Measurement Conversion. Chapter 14: Simple Formulas. Chapter 15: Standard Portion Sizes. PART II. The Workbook. Price Lists. Costing Worksheet. Guide to Using the Costing Worksheets. Purchasing Worksheet. Guide to Using the Purchasing Worksheets. Overview.
- ISBN: 978-0-470-19749-3
- Editorial: John Wiley & Sons
- Encuadernacion: Rústica
- Páginas: 320
- Fecha Publicación: 08/12/2010
- Nº Volúmenes: 1
- Idioma: Inglés