Standardized Quantity Recipe File for Quality and Cost Control - For Quality and Cost Control (Paperback, 2nd edition)

Converting weights and measurements, concerns about nutrition, specialized equipment, hard-to-find ingredients -- questions about these and a thousand other things can make cooking in quantity a trying experience, for cook and consumer alike. With a wealth of information on everything form equivalents to utensils, and with tasty large quantity recipes for all types of food from croissants and scones to spinach souffle, pizza primavera, black forest cake, and moo goo gai pan, this book takes the trials out of cooking for crowds.

Chefs, dietitians, nutritionists, and food service managers will welcome this wide assortment of recipes -- 500 in all -- suited to menus for restaurants, hotels, schools and universities, hospitals, and nursing homes. These standardized quantity recipes -- for beverages, breads, cakes, cereal products, cookies, desserts, frostings, cheese and eggs, seafood, meat, poultry, pies and pastries, salads, salad dressings, sandwiches, sauces, soups, and vegetables -- will add zest to regular menus or brighten special occassions, and all with careful attention to concerns about nutrition, quality, yield, and cost.

Also included are the new food safety/HACCP procedures.