| 书目名称 | Standards for Fats & Oils | | 编辑 | Harry W. Lawson | | 视频video | | | 丛书名称 | The L. J. Minor foodservice standards series | | 图书封面 |  | | 描述 | This book was written as a basic reference textbook for students in the schools of hotel, restaurant, and institutional management. It is also designed to be a reference and further study guide for cooks, chefs, dietitians, and foodservice management personnel who are already employed in this important industry. There are many texts available that thoroughly cover, in great depth, the chemistry and technical aspects of fats and oils. However, the author is not aware of any text devoted exclusively to fats and oils for foodservice. Therefore, this book is designed to provide just enough technical background to allow an under standing of how and why certain types of fats and oils work for specific uses in foodservice. This leads to practical applications and standards for the various types of products available for such uses as deep frying, griddling, pan frying, salad dressing, and baking. Tested quantity recipes are included as a further guide to product usage and menu expansion. This book is divided into three parts. The first part deals with the chemistry and general technical background for fats and oils. Part II covers the major practical applications in foodservice, along wit | | 出版日期 | Book 1985 | | 关键词 | Filtration; butter; cancer; chemistry; fats; food; glyceride; nutrition; processing; quality control | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4684-6876-2 | | isbn_ebook | 978-1-4684-6876-2 | | copyright | The Avi Publishing Company, Inc. 1985 |
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发表于 2025-3-21 17:15:06
