Foodservice menus

Part 1 of ebook "Nutrition for foodservice and culinary professionals (Fifth edition)" provides readers with content including: fundamentals of nutrition and foods; introduction to nutrition; using dietary recommendations, food guides, and food labels to plan menus; carbohydrates; lipids - fats and oils; protein; vitamins; water and minerals;...

300p lytamnguyet 04-08-2023 8 6   Download

Continued part 1, part 2 of ebook "Nutrition for foodservice and culinary professionals (Fifth edition)" provides readers with content including: developing and marketing healthy recipes and menus; developing healthy menus and recipes; marketing healthy menu options; light beverages and foods for the beverage operation; nutrition's relationship to health and life span; nutrition and health; weight management and exercise;...

357p lytamnguyet 04-08-2023 9 6   Download

Part 1 of ebook "Food preparation for the professional" provide readers with content about: the kitchen; characteristic features of foodservice kitchens; sanitation and safety; preparation; cooking, equipment, and measurement; menus, nutrition, and recipes; building flavor, body, and texture; soups; sauces;...

260p damtuyetha 16-02-2023 7 4   Download

Part 1 of ebook "Fundamentals of menu planning (Second edition)" presents the following content: chapter 1 - Institutional, industrial, and commercial menus; chapter 2 - Market survey; chapter 3 - nutrition and menu planning; chapter 4 - foodservice menus; chapter 5 - The yield test;...

115p damtuyetha 09-01-2023 27 4   Download

Chapter 1 - Menu planning: What kind of stuff should i sell? This chapter’s objectives are to: Identify what influences what a foodservice operation sells, identify the categories of menu misrepresentation, be familiar with the many types of menus that foodservice operations use,...

24p trueorfalse8 07-09-2017 51 4   Download

Lecture Fundamentals of menu planning – Chapter 1: New trends in the foodservice industry. This chapter presents the following content: Overview of menu trends, appetizers & soups, salads & sandwiches, entrèes, accompaniments & dessert, beverages & tea menus.

8p trueorfalse8 07-09-2017 24 2   Download

This chapter presents the following content: Menu styles, types of menus, define food product flow, all food service operations share which functions? The food processing continuum shows that, types of foodservices,...

7p trueorfalse8 07-09-2017 37 1   Download