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.
by National live stock and meat board, Dept. of home economics in Chicago, Ill
Written in English
|Statement||designed for use in restaurants, hotels, cafeterias, lunch rooms, hospitals, clubs, dining halls and other institutions where meat is cooked for quantity service.|
|LC Classifications||TX749 .N312|
|The Physical Object|
|Pagination||64 p. incl. illus., tables.|
|Number of Pages||64|
|LC Control Number||44031331|
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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 -