Quantity Cooke
ry
MM
•
I
'.enore Richards and Nola Treat
tmiMtaaaat»ilim*aiv ku miiaiBiai i S Kl os>fKKiSK^^ ■
J
XV oon -,^°''"«" University Library
I A 02U.R5
°iiniMm'/ '^°°''^''V'' ""S"" planning and cooke
3 1924 000 524 847
HOTEL ADMINISTRATION
LIBRARY
Cornell University
Library
The original of tiiis book is in
tine Cornell University Library.
There are no known copyright restrictions in
the United States on the use of the text.
http://www.archive.org/details/cu31924000524847
QUANTITY COOKERY
% ^man SirljiarJia
Quantity Cookeky
Tba-Room Eecipbs
QUANTITY COOKERY
MENU PLANNING AND COOKING
FOR LARGE NUMBERS
BY
LENORE RICHARDS, B.A. and NOLA TREAT, B.S.
ASSISTANT PROFESSORS OF INSTrTUTTON MANAGEMENT
COLLEGE OF AGRICULTURE
mnVEESITV OF UINNESQTA
BOSTON
LITTLE, BROWN, AND COMPANY
1929
TX
Try
~A^a:^
Z3Jl>
Copyright, igss.
By Little, Brown, and Company.
All rights reserved
Feinted in the United States of America
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 i, 1922
CONTENTS
CHAPTER PAGE
I. Principles Underlying the Planning of Menus
FOR Large Numbers i
II. Standards for Judging Meals .... 8
III. Types of Menus ii
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 Meas-
ures 191
Index 195
QUANTITY COOKERY
CHAPTER I
PRINCIPLES UNDERLYING THE PLANNING OF MENUS
FOR LARGE NUMBERS
Well-balanced and appropriate menus are abso-
lutely 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 veri-
fied 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 mana-
ger 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 en-
suing 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.
2 QUANTITY COOKERY
Keep menus appropriate to the temperature; the
weather ; the season ; occasional holidays.
Recognize the Hmitations 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 type of institution to be served. For reasons
that are obvious, the purpose of the high school cafe-
teria is very different from that of the metropolitan
hotel, while neither of these has the same object as the
municipal tuberculosis sanitarium.
Quantity cookery
1922Page 0
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Quantity Cooke
ry
MM
•
I
'.enore Richards and Nola Treat
tmiMtaaaat»ilim*aiv ku miiaiBiai i S Kl os>fKKiSK^^ ■
J
XV oon -,^°''"«" University Library
I A 02U.R5
°iiniMm'/ '^°°''^''V'' ""S"" planning and cooke
3 1924 000 524 847
HOTEL ADMINISTRATION
LIBRARY
Cornell University
Library
The original of tiiis book is in
tine Cornell University Library.
There are no known copyright restrictions in
the United States on the use of the text.
http://www.archive.org/details/cu31924000524847
QUANTITY COOKERY
% ^man SirljiarJia
Quantity Cookeky
Tba-Room Eecipbs
QUANTITY COOKERY
MENU PLANNING AND COOKING
FOR LARGE NUMBERS
BY
LENORE RICHARDS, B.A. and NOLA TREAT, B.S.
ASSISTANT PROFESSORS OF INSTrTUTTON MANAGEMENT
COLLEGE OF AGRICULTURE
mnVEESITV OF UINNESQTA
BOSTON
LITTLE, BROWN, AND COMPANY
1929
TX
Try
~A^a:^
Z3Jl>
Copyright, igss.
By Little, Brown, and Company.
All rights reserved
Feinted in the United States of America
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 i, 1922
CONTENTS
CHAPTER PAGE
I. Principles Underlying the Planning of Menus
FOR Large Numbers i
II. Standards for Judging Meals .... 8
III. Types of Menus ii
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 Meas-
ures 191
Index 195
QUANTITY COOKERY
CHAPTER I
PRINCIPLES UNDERLYING THE PLANNING OF MENUS
FOR LARGE NUMBERS
Well-balanced and appropriate menus are abso-
lutely 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 veri-
fied 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 mana-
ger 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 en-
suing 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.
2 QUANTITY COOKERY
Keep menus appropriate to the temperature; the
weather ; the season ; occasional holidays.
Recognize the Hmitations 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 type of institution to be served. For reasons
that are obvious, the purpose of the high school cafe-
teria is very different from that of the metropolitan
hotel, while neither of these has the same object as the
municipal tuberculosis sanitarium.