Quantity Cookery: Menu Planning and Cooking for Large Numbers

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 CHAPTER I PRINCIPLES UNDERLYING THE PLANNING OF MENUS FOR LARGE NUMBERS Well-balanced and appropriate menus are absolutely necessary to the success of any establishment serving food. Given the best of raw materials and the most competent cooks, the institutional manager will fail to please his patrons if his menus show lack of careful planning. The truth of this assertion is verified by the analysis of many failures. On the other hand successful menu planning is not especially difficult. Like any other art it requires careful study and observance of a few simple rules. Of course, it is impossible to formulate one set of rules that will apply to all situations. Each manager must make his own rules based on the conditions he has to meet. There are, however, certain basic principles to be recognized and followed. If the ensuing chapters succeed in explaining these principles and in emphasizing their importance, the authors' purpose will have been served. In planning menus for an institution the manager must: Keep in mind the nature of the institution; its purpose; the character of its patronage. Follow certain dietetic principles. Maintain constant variety in the food. Keep menus appropriate to the temperature; the weather; the season; occasional holidays. Recognize the limitations imposed by equipment; amount and kind of help; range of cost permitted; left-over foods to be used; form of service. The first point to consider in planning a menu is the