Focusing on healthy cooking and smart menu planning, this guide to volume cooking for restaurants, caterers and other large foodservice operations provides recipes that yield 50 servings including Gorgonzola and Pear Sandwiches, Chesapeake-Style Crab Cakes and Tequila-Roasted Oysters.Some chefs rely on a doneness test that involves using a metal skewer inserted into the food (also at an angle, away from bones, ... It is impossible to give exact times for cooking meats, poultry, and fish, because there are so many variables.
|Title||:||Modern Batch Cookery|
|Author||:||Victor Gielisse, Ron De Santis|
|Publisher||:||John Wiley & Sons - 2011-02-08|