Lecture Professional cooking (6/e) - Chapter 5: Menus, recipes, and cost management
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Chapter 5 - Menus, recipes, and cost management. This chapter discusses menus and recipes as they are used in commercial kitchens. How do we construct a menu that builds sales by offering the best choices to the customer and that also promotes efficiency and productivity? How do we read and understand recipes? How do we measure ingredients and portions, convert recipes to different yields, and calculate food cost with the aid of written recipes?
Tìm kiếm theo từ khóa liên quan:
Professional cooking Lecture Professional cooking Cooking skill Cost management Menu forms Building the menuTài liệu có liên quan:
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