General Information List

Basic Information
Guidelines for Handling Frozen Foods
Definition of Terms Used in Food Preparation
Table of Measuring Equivalents
Guidelines for Use of Convenience Prepared Foods
Measuring Procedure
Guidelines for, Use of Flours
Guidelines for, Garnishes
Guidelines for, Calories
Guidelines for, Using Eggs
Guidelines for, Preparing Fresh Vegetables and Fruits

Conversion Charts
Table of Weights and Measures for Can Sizes
Guidelines for Container Yields for Canned Fruits
Guidelines For Fruit Bars 1
Guidelines For Fruit Bars 2
Guidelines For Fruit Bars 3
Guidelines For Fruit Bars 4
Guidelines For Fruit Bars 5
Guidelines For Fruit Bars 6
Conversion of Quantities in Recipes 1
Conversion of Quantities in Recipes 2
Conversion of Quantities in Recipes 3
Metric Conversion 1
Metric Conversion 2
Metric Conversion 3
Weight Conversion Chart 1
Weight Conversion Chart 2
Weight Conversion Chart 3
Information for Standardized Recipes 1
Information for Standardized Recipes 2
Information for Standardized Recipes 3
Information for Standardized Recipes 4
Information for Standardized Recipes 5
Information for Standardized Recipes 6
Edible Portions to As Purchased for Vegetables
Edible Portions to As Purchased for Fruits

Equipment, Guidelines for
Guidelines for Combi-Ovens 1
Guidelines for Combi-Ovens 2
Guidelines for Combi-Ovens 3
Guidelines for Combi-Ovens 4
Guidelines for Combi-Ovens 5
Guidelines for Combi-Ovens 6
Guidelines for Combi-Ovens 7
Guidelines for Combi-Ovens 8
Guidelines for Combi-Ovens 9
Guidelines for Convection Ovens 1
Guidelines for Convection Ovens 2
Guidelines for Convection Ovens 3
Guidelines for Convection Ovens 4
Guidelines for Convection Ovens 5
Guidelines for Convection Ovens 6
Guidelines for Use of Steam Cookers
Guidelines for Capacities of Steam Table and Baking and Roasting Pans
Guidelines for Skittle 1
Guidelines for Skittle 2
Guidelines for Skittle 3
Guidelines for Use of Tilting Fry Pans
Guidelines for Use of Microwave Ovens

Ingredients
Guidelines for Use of Antibrowning Agent (Non-Sulfating Agents)
Use of Dehydrated Cheeses
Table of Egg Equivalents
Guidelines for Use of Dehydrated Onions, Greenpeppers, and Parsley 1
Guidelines for Use of Dehydrated Onions, Greenpeppers, and Parsley 2
Guidelines for Using Herbs 1
Guidelines for Using Herbs 2
Guidelines for Using Herbs 3
Guidelines for Using Herbs 4
Nonfat Dry Milk Reconstitution Chart for Cooking
Reconstituting Soup and Gravy Bases
Use of Dehydrated Garlic and Horseradish

Safety
Hazard Analysis Critical Control Point (HACCP)

If you wish to link to this page, you can do so by referring to the URL address below this line.

Copyright © 1995-2019 ITA all rights reserved.