'Cooking loss' diaporamas de présentation

Yields

Yields. chapter 4. Opening Questions. You have a dinner party for 8 people. The onion tart calls for 4 oz of caramelized onions per person . How many pounds of onions should you order? 2 # is not the answer You lose some weight in peeling and some during cooking as water evaporates.

537 views • 37 slides

Yields

Yields. chapter 4. Opening Questions. You have a dinner party for 8 people. The onion tart calls for 4 oz of caramelized onions per person . How many pounds of onions should you order? 2 # is not the answer You lose some weight in peeling and some during cooking as water evaporates.

536 views • 37 slides

Using Standardized Recipes to Determine Standard Portion Cost

Using Standardized Recipes to Determine Standard Portion Cost. Controlling Foodservice Costs. 3. OH 3- 1. Chapter Learning Objectives. Explain why a standardized recipe is important for cost control and product consistency. Describe information included in a standardized recipe.

1.27k views • 22 slides

Using Standardized Recipes to Determine Standard Portion Cost

Using Standardized Recipes to Determine Standard Portion Cost. Controlling Foodservice Costs. 3. OH 3- 1. Chapter Learning Objectives. Explain why a standardized recipe is important for cost control and product consistency. Describe information included in a standardized recipe.

362 views • 22 slides

Using Standardized Recipes to Determine Standard Portion Cost

Using Standardized Recipes to Determine Standard Portion Cost. Controlling Foodservice Costs. 3. OH 3- 1. Chapter Learning Objectives. Explain why a standardized recipe is important for cost control and product consistency. Describe information included in a standardized recipe.

254 views • 22 slides

II World Pasta Congress Margarita Island, Venezuela October 24-27, 2000

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CONTROLS IN FOOD PRODUCTION

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