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Food Production Information | |
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Food Production Information | |
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How to Use Tables and Guides | |
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Recipe Development and Construction | |
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Recipe Adjustment | |
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Converting from U.S. Measurement to Metric | |
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Converting from Weight to Measure | |
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Increasing and Decreasing Recipe Yields | |
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Enlarging Home-Size Recipes | |
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Reducing Fat, Sodium, and Sugar | |
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Recipes | |
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Recipe Information | |
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Yield | |
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Ingredients | |
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Weights and Measures | |
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Cooking Time and Temperature | |
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Critical Control Points | |
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Abbreviations Used in Recipes | |
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Basic Recipes | |
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Appetizers, Hors d'oeuvres, and Special Event Foods | |
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Appetizer Recipes | |
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Beverages | |
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Coffee | |
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Tea | |
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Punch | |
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Wine | |
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Beverage Recipes | |
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Breads | |
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Quick Breads | |
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Methods of Mixing | |
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Yeast Breads | |
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Ingredients | |
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Mixing the Dough | |
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Fermentation of Dough | |
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Shaping, Proofing, and Baking | |
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Freezing Yeast Doughs and Breads | |
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Quick Bread Recipes | |
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Yeast Bread Recipes | |
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Desserts | |
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Cakes and Icings | |
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Methods of Mixing Butter or Shortened Cakes | |
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Methods of Mixing Foam or Sponge Cakes | |
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Cake Mixes | |
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Scaling Batter | |
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Baking | |
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Icings and Fillings | |
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Cookies | |
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Proportion of Ingredients | |
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Methods of Mixing | |
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Shaping | |
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Baking | |
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Storing | |
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Pies | |
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Ingredients | |
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Mixing | |
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Other Desserts | |
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Cake Recipes | |
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Icing Recipes | |
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Filling Recipes | |
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Drop Cookie Recipes | |
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Bar Cookie Recipes | |
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Press, Molded, and Rolled Cookie Recipes | |
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Pie Recipes | |
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Other Dessert Recipes | |
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Eggs and Cheese | |
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Eggs | |
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Market Forms | |
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Egg Cookery | |
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Cheese and Milk | |
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Cheese Cookery | |
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Milk Cookery | |
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Egg and Cheese Recipes | |
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Fish and Shellfish | |
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Fin Fish | |
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Market Forms | |
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Storage | |
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Cooking Methods | |
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Shellfish | |
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Fish and Shellfish Recipes | |
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Meat | |
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Purchasing and Storage | |
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Cooking Methods | |
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Roasting | |
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Broiling | |
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Direct Grilling | |
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Frying | |
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Braising | |
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Cooking in Liquid | |
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Stewing | |
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Degree of Doneness | |
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Beef Recipes | |
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Veal Recipes | |
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Pork Recipes | |
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Pasta, Rice, Cereals, and Foods with Grains, Beans, and Tofu | |
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Pasta | |
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Rice | |
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Cereals | |
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Other Grains | |
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Beans | |
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Tofu | |
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Pasta Recipes | |
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Rice Recipes | |
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Cereal and Grain Recipes | |
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Bean and Tofu Recipes | |
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Poultry | |
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Purchasing and Storage | |
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Handling Poultry Safely | |
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Cooking Methods | |
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Broiling or Grilling | |
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Deep-Fat Frying | |
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Pan Frying | |
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Oven Frying | |
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Braising | |
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En Papillote | |
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Stewing or Simmering and Poaching | |
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Roasting | |
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Poultry Recipes | |
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Salads and Salad Dressings | |
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Salads | |
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Arranged Salads | |
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Salad Bars | |
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Salad Ingredients and Their Preparation and Storage | |
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Salad Greens | |
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Herbs | |
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Vegetables for Salads and Crudites | |
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Fresh Fruits | |
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Canned Fruit | |
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Other Foods | |
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Salad Dressings | |
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Vegetable and Pasta Salad Recipes | |
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Gelatin Salad Recipes | |
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Fruit Salad Recipes | |
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Entree Salad Recipes | |
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Relish Recipes | |
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Salad Dressing Recipes | |
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Sandwiches | |
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Preparation of Ingredients | |
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Breads | |
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Spreads | |
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Fillings | |
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Vegetable Accompaniments | |
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Preparation of Sandwiches | |
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Closed Sandwiches | |
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Grilled and Toasted Sandwiches | |
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Open-Faced Hot Sandwiches | |
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Canapes | |
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Ribbon Sandwiches | |
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Checkerboard Sandwiches | |
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Rolled Sandwiches | |
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Freezing Sandwiches | |
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Sandwich Recipes | |
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Sauces, Marinades, Rubs, and Seasonings | |
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Entree and Vegetable Sauces | |
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Dessert Sauces | |
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Marinades, Rubs, and Seasonings | |
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Entree and Vegetable Sauce Recipes | |
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Dessert Sauce Recipes | |
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Marinade, Rub, and Seasoning Recipes | |
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Soups | |
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Types of Soups | |
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Commercial Soup Bases | |
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Serving and Holding Soups | |
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Stock Soup Recipes | |
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Cream Soup Recipes | |
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Chowder Recipes | |
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Chilled Soup Recipes | |
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Vegetables | |
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Fresh and Frozen Vegetables | |
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Directions for Boiling | |
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Directions for Steaming | |
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Directions for Stir-Frying | |
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Canned Vegetables | |
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Directions for Heating | |
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Dried Vegetables | |
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Directions for Cooking | |
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Vegetable Recipes | |
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Planning the Menu and Special Events | |
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Menu Planning | |
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Types of Menus | |
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Factors Affecting Menu Planning | |
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Clientele | |
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Type of Foodservice | |
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Financial Limitations | |
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Food Availability | |
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Production Capabilities | |
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Menu Planning Procedures | |
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Key Points in Menu Planning | |
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Steps in Menu Planning | |
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Menu Planning for Different Types of Foodservice | |
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Elementary and Secondary Schools | |
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Colleges and Universities | |
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Commercial Foodservices | |
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Hospitals | |
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Extended Care Facilities and Retirement Communities | |
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Planning Special Meals and Receptions | |
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Planning Responsibilities | |
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Receptions and Teas | |
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Coffees and Brunches | |
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Buffet Dinners and Luncheons | |
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Menu Planning | |
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Table and Space Arrangement | |
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Food Presentation and Service | |
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Banquet Service | |
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Preparation of the Dining Room | |
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Setting the Tables | |
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Seating Arrangement | |
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Service Counter Setup for Served Meals | |
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Table Service | |
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Styles of Service | |
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Wine and Bar Service | |
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Wine and Food Pairings | |
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Bar Service | |
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Suggested Menu Items | |
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Use of Herbs and Spices in Cooking | |
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Potentially Hazardous Foods | |
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Evaluating Food for Quality | |
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Food Customs of Different Religions | |
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Glossary of Menu and Cooking Terms | |
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Index | |