Entrata, Richard M., author. <br/><br/>
Quantity food production :   a guide for commercial cooking NC III / 
Richard M. Entrata, Jamie Joyce O. Dangle, and Jumilie R. Jumilie R. Jimenez. 
 - Sta. Cruz, Manila :  Edric Publishing House,  c2022. 
 - 103 pages :  illustrations ;  25 cm 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Chapter 1 : Plan and prepare food for ala carte and buffets<br/>Chapter 2 : Plan and control menu-based catering<br/>Chapter 3 : Organize bulk cooking operations<br/>Chapter 4 : Prepare pates and terrines<br/>Chapter 5 : Plan, prepare and display a buffet<br/>Chapter 6 : Select, prepare and serve specialized food items<br/>Chapter 7 : Select, prepare and serve specialty cuisine<br/>Chapter 8 : Monitor catering revenue and costs<br/>Chapter 9 : Establish and maintain quality control<br/>Chapter 10 : Apply cook-chill-freeze production processes<br/>Refences<br/>Appendices 
<br/><br/><br/>In English text. 
<br/><br/><label>ISBN: </label>9786218179936 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking--Textbooks.<br/>Food service.<br/>Food handling.<br/>Cooks--Vocational guidance.
<br/><br/><label>LC Class. No.: </label>F TX 820  / E36 2022