Description

Volume Food Preparation presents fundamental concepts and procedures to prepare learners to work in volume foodservice operations serving government, education, healthcare, hospitality, entertainment, and corporate venues. Over 750 proven recipes for use in both on-site and off-site venues are included. Each chapter is divided into sections to aid comprehension. Checkpoints at the end of each section and review questions at the end of each chapter reinforce learning of key concepts and procedures.

Textbook features:

• Production Tips offer ways to improve food preparation effi ciency.
• Sanitation Tips identify precautions necessary to prevent foodborne illness.
• Safety Tips identify precautions necessary to prevent injuries to staff or guests.
• Nutrition Notes provide nutritional information or tips for healthy food preparation.
• QR Codes at the end of each chapter enable access to digital learner resources.

CONTENTS

• Foodservice Careers
• Safety and Sanitation
• Tools and Equipment
• Inventory and Cost Control
• Nutrition Fundamentals
• Volume Cooking Methods
• Beverage Preparation
• Breakfast Preparation
• Fruit and Cheese Preparation
• Appetizer and Sandwich Preparation
• Salad Preparation
• Stock, Sauce, and Soup Preparation
• Meat Preparation
• Poultry Preparation
• Seafood Preparation
• Potato, Pasta, and Grain Preparation
• Vegetable and Legume Preparation
• Quick Bread and Cookie Preparation
• Yeast Bread and Dough Preparation
• Pastry and Dessert Preparation