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Professional Foodservice

New or Used: 6 copies from $110.79
Product Details

Table of Contents

Section 1: The menu and nutrition 1 The menu 2 Meal presentation 3 Theme days and special functions 4 Vegetarian diets 5 Food and dietary laws and customs 6 Nutrition - the basics 7 Nutrition care 8 Special diets Section 2: Hygiene and safety 9 Hygiene and sanitation 10 Food hygiene in the kitchen 11 Food-borne illness and food spoilage 12 Kitchen safety 13 The sustainable kitchen 14 Planning for disasters and emergencies Section 3: For the manager 15 The systems approach to organisational management - the model simplified 16 Staffing your foodservice 17 Foodservice systems 18 Financial management and cost control 19 Quality in foodservice 20 Contracts and specifications for foodservice IV Contents 21 Kitchen design 22 Workplace and equipment needs Section 4: Large-scale food preparation 23 Essential small equipment 24 The Pantry - commodities 25 Meat 26 Fish and seafood 27 Poultry 28 Eggs 29 Milk 30 Cheese 31 Vegetables, fruits and salads 32 Cereals, legumes and manufactured 'cereals' 33 Sandwiches, wraps and rolls 34 Fats and oils Section 5: The recipe file 35 Using the recipes in this book Recipes Meat Fish and seafood Poultry Savouries Soup Sauces Vegetables Salads Fruit Snacks Desserts Baked products Section 6: Glossaries and resources Glossary of selected cooking terms Glossary of selected nutrition terms Selected bibliography and resources Recipe index General index

About the Author

Pip Duncan and Julian Jensen are both New Zealand Registered Dietitians and have been members of Dietitians New Zealand for many years. They are active advocates for quality residential catering to ensure the provision of nutritional, safe and enjoyable meals for live-in clients.

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