Collection of Recipes

Résumé du livre

Abstract: Recipes designed for use in foodservice institutions and homemakers' kitchens are presented in this collection from the Indiana University School of Medicine. Recipes provide ingredient quantities for individual as well as institutional-size portions. Instructions include information on necessary equipment, pan sizes, desired temperature of the final product, and serving suggestions. Recipes are categorized into 1) breakfast and brunch; 2) soups and chowders; 3) salads and dressings; 4) sandwiches; 5) meats, poultry, fish, and cheese; 6) vegetables and casseroles; 7) yeast breads and rolls; and 8) dessert. They can be easily incorporated into both regular and modified diets. Each recipe was tested, evaluated, and retested for consistency in both quality and yield.