Last edited by Mozil
Monday, August 10, 2020 | History

3 edition of Cooking meat in quantity. found in the catalog.

Cooking meat in quantity.

National Live Stock and Meat Board. Dept. of Home Economics.

Cooking meat in quantity.

A handbook on practical meat cookery

by National Live Stock and Meat Board. Dept. of Home Economics.

  • 122 Want to read
  • 2 Currently reading

Published by National live stock and meat board, Dept. of home economics in Chicago, Ill .
Written in English

    Subjects:
  • Cookery (Meat),
  • Quantity cookery

  • Edition Notes

    Statementdesigned for use in restaurants, hotels, cafeterias, lunch rooms, hospitals, clubs, dining halls and other institutions where meat is cooked for quantity service.
    Classifications
    LC ClassificationsTX749 .N312
    The Physical Object
    Pagination64 p. incl. illus., tables.
    Number of Pages64
    ID Numbers
    Open LibraryOL6474099M
    LC Control Number44031331
    OCLC/WorldCa3271119

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Cooking meat in quantity by National Live Stock and Meat Board. Dept. of Home Economics. Download PDF EPUB FB2

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OCLC Number: Notes: First edition published in as: Quantity cookery: menu planning and cookery for large numbers / by Lenore Richards, B.A.

and Nola Treat ; first revised edition published in as: Quantity cookery: menu planning and cookery for large numbers /   Also refers to fat released from meat and poultry during cooking.

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Modified from CFIA (). Product name Cooked, sliced turkey ham Important product characteristics (pH, aw) salt - not less than X%; nitrite - X - Barbut -