Abstract: This book presents basic guidelines for quantity food preparation and more than 150 recipes with ingredient requirements for servings of ten through 100 in increments of ten (i.e. 10, 20, 30, 40, 50, 60, 70, 80, 90, 100). Topics include: menu development, controlling food cost, successful recipe production, common cooking terms, basic measuring techniques, substitutions, and modifying recipes for therapeutic diets.
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