This edition had all images removed.
LoC No.: 22009172
Title: Quantity Cookery: Menu Planning and Cooking for Large Numbers
Note: Reading ease score: 74.9 (7th grade). Fairly easy to read.
Credits:
Produced by Jason Isbell, David Clarke and the Online
Distributed Proofreading Team at https:
//www.pgdp.net
(This
file was produced from images produced by Core Historical
Literature in Agriculture (CHLA), Cornell University)
Summary: "Quantity Cookery: Menu Planning and Cooking for Large Numbers" by Lenore Richards and Nola Treat is a comprehensive guide on food preparation and menu planning designed for institutions serving large groups, written in the early 20th century. This work primarily aims to assist food managers in institutions such as schools, hospitals, and cafeterias, focusing on the principles of creating well-balanced and appealing menus suitable for various clientele. The opening of the book conveys the necessity of careful menu planning, stressing that successful institutional dining hinges not just on quality ingredients and skilled cooks, but also on an informed and thoughtful approach to menu design. The authors introduce fundamental principles that should guide managers in their decision-making, including understanding the specific needs of the institution’s patrons, adhering to dietary guidelines, ensuring variety, and considering the significance of seasonal foods. It highlights the impact of economic conditions and patron demographics on meal preparation, setting the stage for more detailed strategies and examples that follow in the subsequent chapters. (This is an automatically generated summary.)
Author: Richards, Lenore
Author: Treat, Nola
EBook No.: 38615
Published: Jan 18, 2012
Downloads: 99
Language: English
Subject: Menus
Subject: Quantity cooking
Subject: Caterers and catering
LoCC: Technology: Home economics
Category: Text
Rights: Public domain in the USA.
This edition has images.
LoC No.: 22009172
Title: Quantity Cookery: Menu Planning and Cooking for Large Numbers
Note: Reading ease score: 74.9 (7th grade). Fairly easy to read.
Credits:
Produced by Jason Isbell, David Clarke and the Online
Distributed Proofreading Team at https:
//www.pgdp.net
(This
file was produced from images produced by Core Historical
Literature in Agriculture (CHLA), Cornell University)
Summary: "Quantity Cookery: Menu Planning and Cooking for Large Numbers" by Lenore Richards and Nola Treat is a comprehensive guide on food preparation and menu planning designed for institutions serving large groups, written in the early 20th century. This work primarily aims to assist food managers in institutions such as schools, hospitals, and cafeterias, focusing on the principles of creating well-balanced and appealing menus suitable for various clientele. The opening of the book conveys the necessity of careful menu planning, stressing that successful institutional dining hinges not just on quality ingredients and skilled cooks, but also on an informed and thoughtful approach to menu design. The authors introduce fundamental principles that should guide managers in their decision-making, including understanding the specific needs of the institution’s patrons, adhering to dietary guidelines, ensuring variety, and considering the significance of seasonal foods. It highlights the impact of economic conditions and patron demographics on meal preparation, setting the stage for more detailed strategies and examples that follow in the subsequent chapters. (This is an automatically generated summary.)
Author: Richards, Lenore
Author: Treat, Nola
EBook No.: 38615
Published: Jan 18, 2012
Downloads: 99
Language: English
Subject: Menus
Subject: Quantity cooking
Subject: Caterers and catering
LoCC: Technology: Home economics
Category: Text
Rights: Public domain in the USA.