Frank's Recipes
Free Recipes Archive

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Reference Number	Document Title	Size
A. NO. 1_3	INFORMATION FOR STANDARDIZED RECIPES: RECIPE CONVERSION	70K
A. NO. 2_1	DEFINITION OF TERMS USED IN FOOD PREPARATION	9K
A. NO. 2_2	DEFINITION OF TERMS USED IN FOOD PREPARATION	9K
A. NO. 3	MEASURING PROCEDURE	8K
A. NO. 2_3	DEFINITION OF TERMS USED IN FOOD PREPARATION	8K
A. NO. 4	TABLE OF MEASURING EQUIVALENTS	10K
A. NO. 5	TABLE OF WEIGHTS AND MEASURES FOR CAN SIZES	38K
A. NO. 6	TABLE OF CONVERSIONS (VEGETABLES)	95K
A. NO. 7	TABLE OF CONVERSION (FRUITS)	10K
A. NO. 9	GUIDELINES FOR CONTAINER YIELDS FOR CANNED FRUITS	11K
A. NO. 10	NONFAT DRY MILK	11K
A. NO. 11	GUIDELINES FOR USE OF DEHYDRATED ONIONS, GREEN PEPPERS, & PARSLEY	91K
A. NO. 12	RECONSTITUTING SOUP AND GRAVY BASES	8K
A. NO. 13_2	GUIDELINES FOR FRUIT BARS	11K
A. NO. 13_3	GUIDELINES FOR FRUIT BARS (CONTINUED)	11K
A. NO. 13_4	GUIDELINES FOR FRUIT BARS (CONTINUED)	13K
A. NO. 14_1	GUIDELINES FOR USE OF MICROWAVE OVENS	10K
A. NO. 14_2	GUIDELINES FOR USE OF MICROWAVE OVENS (CONTINUED)	7K
A. NO. 15_1	CONVERSION OF QUANTITIES IN RECIPES (WEIGHT CONVERSION)	15K
A. NO. 15_2	CONVERSION OF QUANTITIES IN RECIPES (WEIGHT CONVERSION CONTINUED)	10K