Chapter I: Preface

This book has been written in response to the many requests for practical help in the planning of menus and for the recipes in use in the cafeteria under the management of the authors.

This book is designed primarily to assist the managers of food departments in institutions. However, it is hoped that the chapters on menu planning, the recipes, and the list of weights and their approximate measures may prove useful as a text for those teachers of institution management who have the problem of teaching large quantity cookery and menu planning.

N. T.
L. R.

UNIVERSITY OF MINNESOTA
January 1, 1922

CONTENTS

CHAPTER PAGE

I. PRINCIPLES UNDERLYING THE PLANNING OF MENUS FOR LARGE NUMBERS 1

II. STANDARDS FOR JUDGING MEALS 8

III. TYPES OF MENUS 11

IV. SUGGESTIVE CHARTS AND LISTS TO BE USED IN MENU PLANNING 42

V. THE IMPORTANCE AND USE OF FORMS 66

VI. RECIPES 73

VII. TABLE OF WEIGHTS AND THEIR APPROXIMATE MEASURES 191

INDEX 195

QUANTITY COOKERY