A word in response to the corona virus crisis: Your print orders will be fulfilled, even in these challenging times. If you don’t want to wait – have a look at our ebook offers and start reading immediately.

The L. J. Minor foodservice standards series

Standards for Fats & Oils

Authors: Lawson, Harry W.

Free Preview

Buy this book

eBook 67,40 €
price for Spain (gross)
  • ISBN 978-1-4684-6876-2
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover n/a
  • ISBN 978-0-87055-467-4
  • Free shipping for individuals worldwide
About this book

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 with recipes. In Part III, nutrition, dietary considerations, product and recipe Qevelopment techniques, and sanitary and quality control procedures are considered. Fats and oils playa very important role in all foodservice operations. This book will provide the information necessary for a good understanding of these products and how they should be used.

Table of contents (15 chapters)

Table of contents (15 chapters)

Buy this book

eBook 67,40 €
price for Spain (gross)
  • ISBN 978-1-4684-6876-2
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover n/a
  • ISBN 978-0-87055-467-4
  • Free shipping for individuals worldwide
Loading...

Recommended for you

Loading...

Bibliographic Information

Bibliographic Information
Book Title
Standards for Fats & Oils
Authors
Series Title
The L. J. Minor foodservice standards series
Series Volume
5
Copyright
1985
Publisher
Springer US
Copyright Holder
The Avi Publishing Company, Inc.
eBook ISBN
978-1-4684-6876-2
DOI
10.1007/978-1-4684-6876-2
Hardcover ISBN
978-0-87055-467-4
Edition Number
1
Number of Pages
XIV, 236
Number of Illustrations
44 b/w illustrations
Topics