Meat in the Foodservice Industry Author:National Livestock and Meat Board The book covers basic meat facts including tenderness and the economics of meat grades for beef, pork, veal and lamb. Other topics include the purchasing process, receiving and storage, cookery equipment (conventional, convection and microwave ovens, broilers, grills/griddles, fryers, steam-jacketed kettles and tilting/braising pans), cooking me... more »at in quantity from changes during cookery including loss factors and tenderizers, cooking methods in practice and a glossary.« less