Industrial cooking manual

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Industrial cooking manual


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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  • Trusted Company
  • Company registration date: -
  • Number of staff: 1-10 Person
  • Company activities: producer, Distributor and Wholesaler
  • Place: Iran, Province Tehran
  • In the field of: Education
  • Company Type: Private


Contact Info
Companyفرصت افرین قرن
Tel +98 21-6×××2273 callMake Call
Mobile +98 919×××2313 callMake Call
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Website http://www.vib.ir
CountryIran
ProvinceTehran
Addressخیابان امام خمینی پلاک 1352
Postal code1348837369
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