wealth of high-quality, standardized, quantity recipes applicable to most types of foodservices; and clearly explains the full range of generally accepted procedures and techniques involved in quantity food preparation. Very contemporary in perspective, it provides a host of ";new tools"; for helping food professionals meet quickly changing dining trends and satisfy the expectations of today's customer. Approximately seventy recipes–organized according to menu categories and applicable to all types of foodservices. Recipes are easily adaptable to incorporate new recipe ideas and presentations, and suggestions are given for many variations of the basic recipes. Includes information on menu planning; yield adjustment procedures; marinades, r

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