Chapter one: Food menu design - Types of menu - Menu structure - Menu design - List of menu design - Main dishes - Lunch menu - Dinner menu Chapter two: Kitchen design Chapter three: Warehousing, control and storage of food Chapter four: Organization of kitchens Chapter five Preparation: preparation of raw materials - preparation of food - preparation of the sixth chapter: cooking methods of cooking food - temperature of the center of meat - aging of veal (beef) - pasteurization of the meat Chapter seven: pressing and serving Chapter eight: standards Standard recipes of recipes - standard form of recipes - efficiency test - preliminary cost - product cost analysis - table of weights and volumes - gallons - efficiency table - conversion table Chapter 9: Kitchen equipment Kitchen equipment and appliances Ovens Chapter 10: Sauce (hot-cold) Chapter 11: Breakfast cooking Chapter 12: Mass cooking Mass cooking - Planning in different departments - Planning in the preparation department - Planning for kitchens - Planning for food and service Chapter 13: Recipe cards and cooking instructions, Chapter 14: Cooking terms, English cooking terms common in industrial kitchens, the book is 324 pages in Waziri cut and writing paper.
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