Profitable Menu Planning with CDROM
Author: John A Drysdal
Profitable Menu Planning, Third Edition is the most up-to-date, comprehensive book on menu planning available. It covers every operation needed to properly design and develop menus, including determining who your customers are and how to market the menu to them; available kitchen equipment; recipe costs; how to make a profit; and how to figure selling prices. Menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy, and all the different types of menus are also discussed.
"Must" reading for students as well as industry professionals, this edition includes:
• Software for menu analysis, recipe costing, and selling price
• How to market to your customer
• Utilizing existing equipment to expand and enhance your menu
• How to analyze your menu for maximum profitability
• How to properly price your menu for maximum sales and profit
• Marketing nutrition to today's health-conscious customer
• Laws and regulations governing today's menus
• Menu design and layout
• Actual menus from across the country used as illustrations
• Includes menus from quick-service operations, family restaurants, theme and ethnic restaurants, cafeterias, buffets, banquet menus and cycle menus
Booknews
A guide for students, managers, and owners in the food service industry. Considers researching the type of customer and restaurant, financial matters, nutrition, legal aspects, layout and printing, and a range of specialized menus from fast foods to banquets. Also discusses the menu as a management tool. First published in 1994 and here significantly revised in both content and layout. The 3.5<"> disk requires Windows and Excel and contains programs to cost meals. Includes a glossary of foreign words without pronunciation. No bibliography. Annotation c. by Book News, Inc., Portland, Or.
Interesting textbook: How Sweet It Is without the Sugar or Yoga of Sleep and Dreams
Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats
Author: Steve Ettlinger
A pop-science journey into the surprising ingredients found in dozens of common packagedfoods, using the Twinkie label as a guide
Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he often reads the ingredients label—without a clue as to what most of it means. So when his young daughter asked, "Daddy, what's polysorbate 60?" he was at a loss—and determined to find out.
From the phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to the vanilla harvest in Madagascar, Twinkie, Deconstructed is a fascinating, thoroughly researched romp of a narrative that demystifies some of the most common processed food ingredients—where they come from, how they are made, how they are used—and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder with a strange name—all for the sake of creating a simple snack cake.
An insightful exploration into the food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter, a food-grade equivalent) this book is for you.
About the Author:
Steve Ettlinger, author of six books, has long been fascinated with everyday consumer products, from hardware to beer.
Library Journal
Hostess-brand TwinkiesR are an iconic American snack food. Who hasn't heard of these cream-filled snack cakes or seen them on grocery shelves? Perhaps it's because of their fame that so many rumors have grown around them. (Do TwinkiesR really have an infinite shelf life? Are they really a concoction of chemicals and not actually food?) Ettlinger (The Hardware Cyclopedia) tackles these rumors, also explaining the tongue-twisting list of ingredients on a package of TwinkiesR. Although he is not a food chemist, nutritionist, or any one of a number of people who may be interested in deconstructing TwinkiesR, Ettlinger is a concerned father embarrassed at having been unable to answer his children when they asked, "What's Polysorbate 60?" and "Where does Polysorbate 60 come from?" Here he answers their questions while providing an insightful look into the processed food industry. Ettlinger didn't intend this book to discuss the issues surrounding the nutritional value of these constructed foodstuffs, however, so readers looking for support of their particular lifestyle should turn elsewhere. Recommended for all public libraries.-Rachel M. Minkin, Graduate Theological Union Lib., Berkeley, CA Copyright 2007 Reed Business Information.
Table of Contents:
Acknowledgments ixA Note to the Reader xiii
"Where Does Polysorbate 60 Come from, Daddy?" 1
Wheat Flour 13
Bleach 21
Enrichment Blend: Ferrous Sulfate and B Vitamins-Niacin, Thiamine Mononitrate (B1), Riboflavin (B2), Folic Acid 29
Sugar 45
Corn Sweeteners 55
Corn Syrup, Dextrose, Glucose, and High Fructose Corn Syrup 63
Corn Thickeners: Cornstarch, Modified Cornstarch, Corn Dextrins, and Corn Flour 73
Water 83
Soy: Partially Hydrogenated Vegetable and/or Animal Shortening, Soy Lecithin, and Soy Protein Isolate 87
Eggs 105
Cellulose Gum 115
Whey 125
Leavenings 133
Baking Soda 141
Phosphates: Sodium Acid Pyrophosphate and Monocalcium Phosphate 153
Salt 169
Mono and Diglycerides 179
Polysorbate 60 187
Natural and Artificial Flavors 199
Sodium Stearoyl Lactylate 215
Sodium and Calcium Caseinate 225
Calcium Sulfate 231
Sorbic Acid 239
FD&C Yellow No. 5, Red No. 40 247
Consider the Twinkie 257
Human Resources 265
Index 269
About the Author 283
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