Specification For Shortening

DOWNLOAD

Download Specification For Shortening PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Specification For Shortening book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page

Specification For Shortening Other Than Butter Or Lard

DOWNLOAD
Author : Canadian Government Specifications Board
language : en
Publisher:
Release Date : 1962

Specification For Shortening Other Than Butter Or Lard written by Canadian Government Specifications Board and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1962 with categories.

Vegetable Shortening Specification First Revision

DOWNLOAD
Author : Malaysia. Jabatan Standard
language : en
Publisher:
Release Date : 2005

Vegetable Shortening Specification First Revision written by Malaysia. Jabatan Standard and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Vegetable oils categories.

Federal Specification

DOWNLOAD
Author :
language : en
Publisher:
Release Date : 1987

Federal Specification written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987 with Oils and fats, Edible categories.

Federal Specification

DOWNLOAD
Author :
language : en
Publisher:
Release Date : 1982

Federal Specification written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982 with Oils and fats, Edible categories.

Specification For Bakery Shortening

DOWNLOAD
Author : Indian Standards Institution, New Delhi
language : en
Publisher:
Release Date : 1984

Specification For Bakery Shortening written by Indian Standards Institution, New Delhi and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984 with categories.

Shortening

DOWNLOAD
Author :
language : en
Publisher:
Release Date : 1989

Shortening written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with categories.

"This specification applies to shortening compounds, other than butter, margarine or lard, prepared from edible vegetable, animal or marine fats and oils. It is intended for use by food services in the procurement of food."--Scope.

Specification For Shortening

DOWNLOAD
Author : Barbados National Standards Institution
language : en
Publisher:
Release Date : 1975

Specification For Shortening written by Barbados National Standards Institution and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975 with categories.

Federal Standard Stock Catalog

DOWNLOAD
Author : United States. Department of the Treasury. Procurement Division
language : en
Publisher:
Release Date : 1945

Federal Standard Stock Catalog written by United States. Department of the Treasury. Procurement Division and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1945 with categories.

Shortening

DOWNLOAD
Author : Office des normes générales du Canada
language : en
Publisher:
Release Date : 1989

Shortening written by Office des normes générales du Canada and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with categories.

Standards For Fats Oils

DOWNLOAD
Author : Harry W. Lawson
language : en
Publisher: Springer
Release Date : 2012-12-06

Standards For Fats Oils written by Harry W. Lawson and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Medical categories.

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.