Gourt > Home > Cooking > Quantity Cooking (1)
Cooking is an act of preparing food for eating. It encompasses a vast range of methods, tools and combinations of ingredients to improve the flavour or digestibility of food. It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools and the skill of the individual cooking.
The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural and religious considerations that impact upon it.
Cooking requires applying heat to a food which usually, though not always, chemically transforms it, thus changing its flavor, texture, appearance, and nutritional properties. Cooking proper, as opposed to roasting, requires the boiling of water in a receptable, and was practiced at least since the 10th millennium BC with the introduction of pottery. There is archaeological evidence of roasted foodstuffs, both animal and vegetable, in human (Homo erectus) campsites dating from the earliest known use of fire some 800,000 years ago.
Effects of cooking
Food safety
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Preparation - United States Department of Agriculture listing of some available publications.
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Alaska Seafood - Recipes for quantity seafood preparation.
Apricot Foodservice Size Recipes - A handfull of recipes designed for large groups or crowds.
Buttered Carrots - Two recipes included, one for feeding 6-8 people and one for feeding 250 people. Other ingredients include white wine, currants, and dates.
Dayle's Growlies for Groups - Large quantity recipes for groups, parties, freezing ahead, buffet table, food amounts to serve 100.
Food Service - Provides food service recipes in download formats.
Foodservice Recipes - Recipes utilizing soyfoods for foodservice professionals. Includes preparation instructions and nutritional information. From The United Soybean Board.
Meta Description: [ Soy food products, tofu, soy milk, soy nuts, endame, soyfood uses from the United Soybean Board. Edamame, tofu and soy nuts are traditional soyfoods found in just about every supermarket. Here you can learn about the many food products manufactured with soy protein ingredients. ]
Freezing Prepared Foods - This factsheet from Clemson University provides information on safe preparation, thawing and serving, storage times and information on foods that do not freeze well.
Meta Description: [ Frozen pre-prepared food can save time and money. Food safety when freezing leftovers, quantity cooking, and holiday foods. Preparation, thawing and serving, storage times. Foods that do not freeze well. ]
Glazed Carrots - Serves 45.
Head Start Recipes - A small collection of dishes meeting their specific cost and nutrition standards.
Healthwise Quantity Cookbook - Recipes for sides, soups, entrees, and baking in quantity.
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Quantity Cooking Recipes from Razzle Dazzle Recipes - Cooking for a crowd sized quantity recipes, party planning articles, and charts.
Meta Description: [ cooking for a crowd or doing an open house? Find recipes for quantity cooking here, including our appetizer recipes, main dish recipes, side dish recipes, punch recipes and dessert recipes. ]
Recipes and Cooking - A selection of foodservice recipes using potatoes.
Meta Description: [ Washington Potato Commission ]
Recipes for 50 Persons or More - Includes spareribs and barbecue sauce, spaghetti and hamburger sauce, potato salad, and meat loaf and tomato sauce.
Meta Description: [ Recipe 50 to 100. Spareribs and Barbecue Sauce for 50 persons, Spaghetti and Hamburger Sauce for 50 people, Potato Salad for 50, Meat Loaf and Tomato Sauce for 50, bakery. Cater it yourself! ]
Recipes from Challenge - Recipes from a competition to develop recipes for schools.
Seafood Gumbo - Full recipe makes three gallons.
Meta Description: [ Seafood Gumbo Recipe ]
Serves 100 - A chart to calculate how much food is needed to serve 100 people; from RecipeSource.com.
UniChef.com - Recipes for professional chefs. Yields are for foodservice applications.
Meta Description: [ The site designed by professional chefs for professional chefs ]
| this flour into a thick dough with minimum quantity of water; roll out with hand as shown and deep fry in cooking oil or ... | |
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