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| Factor method, pg 11 | |
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| Percentage method, pg 11 | |
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| Abbreviations used in recipes, pg 7 | |
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| Direct-reading tables, tables 2.1 and 2.2, pg 16 and 18 | |
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| Direct-reading table for increasing home-sized recipes, table 2.3, pg 24 | |
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| AP/EP concepts | |
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| Yield relationships | |
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| Amounts of food to serve 50, table 4.1, pg 61 | |
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| Food weights and approximate equivalents in measure, table 4.2, pg71 | |
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| Ingredient substitutions, table 4.5, pg 88 | |
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| Ingredient proportions, table 4.6, pg 90 | |
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| Ounces and decimal equivalents of a pound and grams, table 4.7, pg 90 | |
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| Weight and approximate measure equivalents for commonly used foods, table 4.10, pg 92 | |
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| Common can sizes, table 4.11, pg 94 | |
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| Drained weight | |
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| Metric equivalents for weight, measure, and temperature, table 4.12, pg 94 | |
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| Convection oven baking times and temperatures, table 6.3, pg 154 | |
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| Guidelines for reducing the risk of food-borne illness, table 7.1, pg 163 | |
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| Cold food storage temperatures, table 7.3, pg 164 | |
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| Safe internal temperatures for cooked foods, table 7.6, pg 165 | |
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| Food serving temperatures and holding times, table 7.7, pg 166 | |
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| Fresh herb descriptions, flavor, and usage, table 5.18, pg 128 | |
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| Salt and pepper seasonings, table 5.23, pg 139 | |
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| Pan capacities for baked products, table 7.16, pg 184 | |
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| Dipper equivalents, table 7.18, pg 186 | |
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| Ladle equivalents, table 7.19, pg 186 | |
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| Recommended mixer bowl and steam-jacketed kettle sizes for selected products, table 7.20, pg 187 | |
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| Basic proportions and yields for converted rice, table 16.1, pg 506 | |
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| Create a production worksheet, pg 144 | |
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| Mise en place steps | |
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| Using menu planning principles, plan a 4-day menu | |
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| Strategies to reduce fat, sodium, and sugar | |
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| Using cheeseburger pie recipe, calculate amount of AP ground beef needed | |
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| Prepare an oven schedule for preparing a menu with four oven cooked items | |
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| Cost per pound AP and EP | |
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| Buffet set up | |
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| Menu for all religions | |