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Menu Cycles [microform] / Alfred Clayton and John Almony
Bib ID 5296745
Format BookBook, MicroformMicroform, OnlineOnline
Author
Clayton, Alfred
 
Online Versions
Description [Washington, D.C.] : Distributed by ERIC Clearinghouse, 1975. 
214 p. 
Summary

The curriculum guide for commercial foods instruction is designed to aid the teacher in communicating the importance of menu cycles in commercial food production. It also provides information about the necessary steps in getting food from the raw form to the finished product, and then to the consumer. In addition to providing information on how to design and use menu cycles, the text also discusses the selection, handling, storage, and preparation of fruits and vegetables, meats, poultry, eggs, seafood, and rice and pasta. Units are included on cost control and the role of a balanced diet in the menu cycle. A 60-page section provides recipes for large quantities and a 15-page section of unit tests concludes the document. (NJ)

Notes

Availability: Vocational-Technical Curriculum Laboratory, Rutgers, The State University, Building 4103, Kilmer Campus, New Brunswick, New Jersey 08903 (Order No. F-59, $3.00).

Sponsoring Agency: New Jersey State Dept. of Education, Trenton. Div. of Vocational Education.

ERIC Note: Photographs will not reproduce in microfiche.

Educational level discussed: Secondary Education.

Reproduction Microfiche. [Washington D.C.]: ERIC Clearinghouse microfiches : positive. 
Subjects Cooking Instruction.  |  Curriculum Guides.  |  Food Service.  |  Foods Instruction.  |  Nutrition Instruction.  |  Occupational Home Economics.  |  Secondary Education.  |  Tests.  |  Menu Cycles  |  Recipes
Form/genre Guides, General.
Other authors/contributors Almony, John, author  |  Rutgers, The State Univ., New Brunswick, NJ. Curriculum Lab
Available From ERIC 

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Members of Aboriginal, Torres Strait Islander and Maori communities are advised that this catalogue contains names and images of deceased people. All users of the catalogue should also be aware that certain words, terms or descriptions may be culturally sensitive and may be considered inappropriate today, but may have reflected the author's/creator's attitude or that of the period in which they were written.