I. FOOD PRODUCTION INFORMATION.

1. Food Production Information.

II. RECIPES.

2. Appetizers, Hors d'oeuvres, and Special Event Foods.
3. Beverages.
4. Breads.
5. Desserts.
6. Eggs and Cheese.
7. Fish and Shellfish.
8. Meat.
9. Pasta, Rice, Cereals, and Foods with Grains, Beans, and Tofu.
10. Poultry.
11. Salads and Salad Dressings.
12. Sandwiches.
13. Sauces, Marinades, Rubs, and Seasonings.
14. Soups.
15. Vegetables.

III. PLANNING THE MENU AND SPECIAL EVENTS.

16. Menu Planning.
17. Planning Special Meals and Receptions.
Appendix A: Suggested Menu Items.
Appendix B: Use of Herbs and Spices in Cooking.
Appendix C: Potentially Hazardous Foods.
Appendix D: Evaluating Food for Quality.
Appendix E: Food Customs of Different Religions.
Glossary of Menu and Cooking Terms.
Index.