TY  - BOOK
AU  - Entrata, Richard M., author.
AU  - Dangle, Jamie Joyce O., author.
AU  - Jimenez, Jumilie R., author.
TI  - Quantity food production : : a guide for commercial cooking NC III 
SN  - 9786218179936
AV  - F TX 820 E36 2022
PY  - 2022///
CY  - Sta. Cruz, Manila
PB  - Edric Publishing House
KW  - Quantity cooking
KW  - Textbooks
KW  - Food service
KW  - Food handling
KW  - Cooks
KW  - Vocational guidance
N1  - Includes bibliographical references and index; Chapter 1 : Plan and prepare food for ala carte and buffets
Chapter 2 : Plan and control menu-based catering
Chapter 3 : Organize bulk cooking operations
Chapter 4 : Prepare pates and terrines
Chapter 5 : Plan, prepare and display a buffet
Chapter 6 : Select, prepare and serve specialized food items
Chapter 7 : Select, prepare and serve specialty cuisine
Chapter 8 : Monitor catering revenue and costs
Chapter 9 : Establish and maintain quality control
Chapter 10 : Apply cook-chill-freeze production processes
Refences
Appendices
ER  -