Large Quantity Recipes / Edition 4

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Large Quantity Recipes Fourth Edition Terrell • Headlund Quality is just as important as quantity to a successful and thriving foodservice operation. This revised edition of your most reliable working recipe file offers over 1,000 quality consumer- and kitchen-tested recipes that will save time and food costs while satisfying even the most demanding customers. Stated clearly and simply, the recipe procedures enable you to work quickly and economically. Among the new recipes:

  • famous Persian butterscotch pie
  • delicious blueberry corn muffins
  • tasty cranberry coffee cake
  • fabulous four grain bread
  • luscious lemon bars
  • delightful chocolate crinkle cookies
In addition, you’ll find classic recipes for everything from beverages, breads, and entrees to cookies, puddings, and pastries. The tables of cooking temperatures, weights, volumes, and substitute ingredients will help to make your operation run smoothly and build a satisfied and loyal clientele. The fourth edition of Large Quantity Recipes extends to new areas of business, including inplant foodservice, nursing and retirement homes, church and school foodservice operations, and commercial restaurants. So whether you’re a supervisor of multiple units with a limited amount of time…a new employee struggling with production and service requirements in a large quantity kitchen…an accountant calculating menu costs…or a student preparing for foodservice systems management, Large Quantity Recipes will serve as the cornerstone of your entire operation.
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Product Details

  • ISBN-13: 9780471288541
  • Publisher: Wiley
  • Publication date: 12/15/1988
  • Edition description: REV
  • Edition number: 4
  • Pages: 528
  • Product dimensions: 11.00 (w) x 8.25 (h) x 1.06 (d)

Meet the Author

About the authors Margaret E. Terrell, D.Sc., Professor Emeritus, was a Professor of Home Economics and Director of the Administrative Dietetic Internship at the University of Washington for 42 years. She was also the owner of the Persian Dining Room and Terrell Dining Service, which operated the concessions at several industrial foodservice facilities, including American Can Company, Safeco Insurance Company, and Fisher Flouring Mills. She has written numerous articles and is the author of Professional Food Preparation; For Goodness Sake, Mary McCrank's Dinner House Recipes; and is co-author of Foodservice Planning: Layout and Equipment. Dorothea B. Headlund is a foodservice consultant. She has served as catering manager and food buyer for the University of Washington Dining Halls, and as supervisor of Terrell Dining Service. She also helped plan and organize the Safeco Insurance Company home office cafeteria. Ms. Headlund has over thirty years' experience in institutional and industrial foodservice, commercial restaurants, and clubs.

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Table of Contents


Beverages and Cocktails.


Cheese, Egg, Cereal, and Vegetable Entrees.





Sauces, Relishes, and Stuffings.

Salads and Salad Dressings.

Sandwiches and Canapes.

Cakes and Frostings.






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