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Meat in the Foodservice Industry
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 »
ISBN: 265121
Publication Date: 1977
Pages: 80
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4.5 stars, based on 1 rating
Publisher: National Livestock and Meat Board
Book Type: Hardcover
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