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.