Food Preparation covers the fundamentals of food service, focusing on quantity food production. Basic cooking methods and techniques are presented, along with an extensive assortment of
recipes designed to serve 25 or more.
New and expanded topics include the following:
FDA standards for cooking, cooling, holding, and storing food
Sanitation techniques and prevention of foodborne illnesses
Computerized food service management systems
First-aid and fire safety procedures
Diet trends and nutrition
Food service math applications
Math is applied throughout the book with comprehensive coverage, including recipe conversion and weight and measure conversion. The appendix covers cost control techniques and basic math. The glossary contains over 550 food service terms commonly used in the industry.
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