Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 5
Lecture Professional garde manger: A comprehensive guide to cold food preparation – Chapter 5
In this chapter, the learning objectives are: How do we construct a menu that builds sales by offering the best choices to the customer and that also promotes efficiency and productivity? How do we read and understand recipes? How do we measure ingredients and portions, convert recipes to different yields, and calculate food cost with the aid of written recipes?