Cooking in Shaker Spirit or NAI Handbook For Safe Food Service Management

Cooking in Shaker Spirit

Author: James Haller

Inspired by his living and cooking at the Canterbury Shaker Village in New Hampshire, James Hailer has created over 200 new recipes in the Shaker tradition of simple elegance. Haller was the resident chef for 10 years on Boston's "Good Day" show.

Library Journal

Haller is the author of the popular Blue Strawbery Cookbook ( LJ 2/1/77) and Another Blue Strawbery ( LJ 12/15/83). While chef for the restaurant at New Hampshire's Canterbury Shaker Village, he developed these recipes, inspired by Shaker cooking but in his own unmistakable style. Shaker cooking was simple, but it was also inventive and quite sophisticated. Haller's recipes, equally inventive, sometimes verging on the esoteric, are interspersed with intriguing but brief background on the Shakers and their cuisine. For area and larger collections.

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NAI Handbook For Safe Food Service Management

Author: NAI

Designed to prepare readers/students for the nationally recognized Certified Professional Food Manager (CPFM) certification examination for food service personnel. This handbook presents the basic "must know" information needed to serve safe food. Using clear definitions, explanations, illustrations, flow charts, and diagrams, it covers the fundamentals of food sanitation involved in storing, preparing, and serving food, and reflects the latest in the FDA Food Code.

Booknews

Deals with basic information required to perform as a food manager, and introduces the Hazard Analysis Critical Control Point (HACCP) system in a step-by-step manner. Coverage includes foodborne illness, preparing and serving food, equipment and utensils, pest control, safety and accident prevention, and federal, state, and local rules and regulations, with chapter summaries and review questions, definitions, flow charts, b&w illustrations, and diagrams. Appendices provide agency addresses, a glossary, a sample test, review answers, and sample forms. Annotation c. by Book News, Inc., Portland, Or.

Table of Contents:

Introduction.


1. Managerial Responsibilities.


2. Foodborne Illness.


3. HACCP: A Food Protection System.


4. Purchasing, Receiving, and Storing Food.


5. Preparing and Serving Food.


6. Equipment and Utensils.


7. Cleaning, Sanitizing, and Pest Control.


8. Facilities.


9. Safety and Accident Prevention.


10. Training.


11. Federal, State, and Local Rules and Regulations.


Appendix A. Agency Addresses.


Appendix B. Commonly Used Terms.


Appendix C. Sample Test.


Appendix D. Sources.


Appendix E. Chapter Review Answers.


Appendix F. Sample Forms.


Index.