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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 | |