This eBook explores culinary techniques for preparing meats, poultry, and fish in school kitchens. It covers dry and moist heat methods for healthy meals. Readers learn about flavor enhancement and fat reduction strategies. eBook emphasizes food safety, including temperature checks. Step-by-step guides ensure quality results. Nutritional guidelines align with child nutrition programs. Ideal for food service professionals, it includes recipes and standards. This resource promotes appealing, nutritious school lunches. Discover tips for tender, flavorful dishes easily.
Author:
File Format: PDF
PDF Version: 1.4
Publish Date: 2010
Number of Pages: 21
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