Specs or The Rice and Risotto Cookbook

Specs: The Foodservice and Purchasing Specification Manual

Author: Lewis Reed

Specs: The Foodservice and Purchasing Specification Manual, Student Edition contains information on purchasing policies, foods, quality controls, and storage and handling procedures. It is designed as a reference manual for the standards by which food is measured, specified for purchase, and inspected upon delivery to assure that the foodservice operation is getting the value it is paying for.

Table of Contents:

Introduction

Acknowledgments

1. Purchasing Policies.

2. Fruits, Fresh and Processed.

3. Vegetables.

4. Dairy Products.

5. Eggs.

6. Poultry.

7. Fish.

8. Meat.

9. Religious Dietary Laws.

10. Convenience Foods.

11. Miscellaneous Groceries.

12. Storage and Handling.

Appendix A. Quality Controls and Federal Regulations.

Appendix B. Food Purchasing Guide.

Appendix C. Purchase Specifications.

Index.

Book review: Animal Vegetable Miracle or Transforming Depression

The Rice and Risotto Cookbook

Author: Christine Ingram

A comprehensive kitchen manual identifying the rices of the world and showing how to store, prepare and cook with them perfectly.