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641.57 
Special situations 
Adaptation to large numbers, large variety, and limitations of time, place 
or appliances 
Hotel and restaurant cooking 
Army and navy cooking 
See also 355 
Shipboard cooking 
Exclusiv of navy 
Camp and travel cooking 
Railway dining and buffet cars 
[tinerant companies; circuses, etc. 
Methods of feeding large numbers en route or in temporary shelters 
Camp cooking 
Special utensils or fuels 
Cooking by oil 
Including oil and gas together 
Cooking by gas 
Cooking by alcohol Chafing dish recipes 
Cooking by electricity 
Cooking by apparatus heated by steam or hot water 
Cooking by slowly applied heat 
Aladdin ovens, fireless cookers 
Cookery of special countries 
Clas here descriptions of national cookery or recipes for dishes character 
istic of special countries or regions 
591 Frigid zone and cold wether 
592 Tropics and hot wether 
Divide farther like 930-999, using these numbers preferably only for 
reference, shelving books under 641. 5-.578 
Cookery; clast by material 
Subdivide like 641.3 
Cookery; clast by process 
Baking, roasting 
Braising 
Boiling, simmering Soups 
Stewing 
Steaming 
Broiling, grilling 
Frying, sautering 
Composit dishes 
Ices, confectionery, beverages, etc. See also 641 .53 Lunch:on, afternoon tea, 
supper 
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Entrées Made dishes 
Salads 
Sandwiches 
Confectionery, candies, sweets, bonbons 
Ices: ice cream, sherbet, water ices, etc. 
Beverages Soft drinks 
See also 663 Manufacture of beverages; 663.8 Bartenders manuals, mixing 
drinks; 613.3 Hygiene of beverages