Dementia 21 Vol. 2

Description

Resource for a broad variety of tested quantity recipes
Approximately 50 new recipes including non-meat, pasta, bean, and vegetable entrees
Improved HACCP and food safety information
Updated tables, charts, and cooking information
General information plus purchasing and storage guidelines for most food categories
Expanded fresh produce chapter with pictures to identify fruits and vegetables
Production fundamentals?kitchen readiness, production scheduling, cooking methods
Food product evaluation forms and information
Knife care and identification of various knife cuts
Newly organized chapters sequenced for teaching quantity food production skills followed by quantity recipes