Volume Food Preparation

Volume Food Preparation addresses the knowledge and skills required in foodservice and catering operations serving educational, healthcare, correctional, and banquet facilities. This foundational textbook focuses on the use of appropriate cooking methods and proven recipes to prepare food in volume settings for both on-site and off-site service.

Checkpoints appear throughout each chapter to help learners review the content. Production tips offer best practices for volume food preparation and delivery. Chapter review questions reinforce comprehension of chapter content. The interactive DVD provides learning tools to reinforce and enhance knowledge and skills.

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• The Volume Foodservice Industry
• 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