Download or read book North American Meat Processors Notebook Guides written by NAMP North American Meat Processors Association and published by Wiley. This book was released on 2004-05-31 with total page 4 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most commonly used cuts with a carcass map. Package includes beef, lamb , veal and pork.
Download or read book North American Meat Processors Beef Notebook Guide Set of 5 written by NAMP North American Meat Processors Association and published by Wiley. This book was released on 2006-05-26 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: An easy reference to the most common foodservice cuts, this package contains five copies of the foodservice cut charts of beef.
Download or read book North American Meat Processors Pork Notebook Guides Revised SET of 5 written by NAMP North American Meat Processors Association and published by Wiley. This book was released on 2006-05-26 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: An easy reference to the most common foodservice cuts, this package contains five copies of the foodservice cut charts of pork.
Download or read book North American Meat Processors Notebook Guides Revised SET of 8 Veal Beef Lamb Pork Chicken Turkey Duck Game Birds written by NAMP North American Meat Processors Association and published by Wiley. This book was released on 2006-05-26 with total page 8 pages. Available in PDF, EPUB and Kindle. Book excerpt: An easy reference to the most common foodservice cuts, this package contains one each of the foodservice cut charts for beef, lamb, veal, pork, chicken, turkey, duck/goose, and gamebirds.
Download or read book North American Meat Processors Chicken Notebook Guides Revised SET of 5 written by NAMP North American Meat Processors Association and published by Wiley. This book was released on 2006-05-26 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: An easy reference to the most common foodservice cuts, this package contains five copies of the foodservice cut charts of chicken.
Download or read book North American Meat Processors Lamb Notebook Guides Revised SET of 5 written by NAMP North American Meat Processors Association and published by Wiley. This book was released on 2006-05-26 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: An easy reference to the most common foodservice cuts, this package contains five copies of the foodservice cut charts of lamb.
Download or read book Food Selection and Preparation written by Frank D. Conforti and published by John Wiley & Sons. This book was released on 2012-11-21 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students' knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.
Download or read book North American Meat Processors Veal Notebook Guide Revised SET of 5 written by NAMP North American Meat Processors Association and published by Wiley. This book was released on 2006-05-26 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: An easy reference to the most common foodservice cuts, this package contains five copies of the foodservice cut charts of veal.
Download or read book North American Meat Processors Turkey Notebook Guides Revised SET of 5 written by NAMP North American Meat Processors Association and published by Wiley. This book was released on 2006-05-26 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: An easy reference to the most common foodservice cuts, this package contains five copies of the foodservice cut charts of turkey.
Download or read book North American Meat Processors Game Birds Notebook Guides Revised SET of 5 written by NAMP North American Meat Processors Association and published by Wiley. This book was released on 2006-05-26 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: An easy reference to the most common foodservice cuts, this package contains five copies of the foodservice cut charts of game birds.
Download or read book The Meat Buyers Guide written by NAMP North American Meat Processors Association and published by John Wiley & Sons. This book was released on 2006-04-07 with total page 339 pages. Available in PDF, EPUB and Kindle. Book excerpt: For well over sixty years, the North American Meat Processors Association (NAMP) has provided the foodservice industry with reliable guidelines for purchasing meat. The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer's Guide in this new edition, it offers a complete, single-source reference for every facility's meat-buying needs. This new edition of The Meat Buyer's Guide features: New uses for muscles in meat carcasses New trim, cut, and processing options More than 60 new photographs NORTH AMERICAN MEAT PROCESSORS ASSOCIATION is a nonprofit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their customers with reliable and consistent high-quality meat, poultry, seafood, game, and other food products. NAMP Member Companies provide unparalleled service to their customers through their unique meat product offerings and premium distribution systems. They are meat experts who satisfy their customer's needs with quality products, professionalism and realiabity. Look for the NAMP symbol when deciding on a meat and food supplier. To find a NAMP Meat Specialist near you, visit www.namp.com CUSTOMIZE THE MEAT BUYER'S GUIDE! To purchase customized copies of The Meat Buyer's Guide featuring your company's logo, please call 201-748-7771 or email [email protected].
Download or read book North American Meat Processors Duck Goose Notebook Guides Revised SET of 5 written by NAMP North American Meat Processors Association and published by Wiley. This book was released on 2006-05-26 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: An easy reference to the most common foodservice cuts, this package contains five copies of the foodservice cut charts of duck and goose.
Download or read book The Meat Buyers Guide written by North American Meat Processors Association and published by John Wiley & Sons. This book was released on 2004-05-28 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Premier resource publication for foodservice purchasers, educators, students, and the many others who deal with the meat product industry.
Download or read book Meat Poultry written by and published by . This book was released on 2010 with total page 664 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Essentials of Food Sanitation written by Norman G. Marriott and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' by Norman G. Marriott is now available to you in a simplified, practical, and updated format. Providing a step-by-step, hands-on approach, this incomparable text offers useful and interesting information on food sanitation at all stages of food processing and food service and stresses how important the role of each employee is at each stage. Essentials of Food Sanitation covers a wide variety of topics from cleaning and sanitizing compounds, systems and equipment to food sanitation in various types of food processing such as dairy products, seafood, meat and poultry, etc. Each chapter provides food handlers and students with interesting real-life reports of recent food sanitation problems plus different techniques to ensure firm understanding of the subject, including: visual aides; a comprehensive glossary; several summaries, study questions; references; chapter bibliographies; a resource section on how to learn more about the topic; and case studies. A thorough discussion of HACCP and how a HACCP system relates to quality assurance and sanitation functions is also outlined in the text. Furthermore, expanded material on foodservice, including the methods and principles for sanitary food handling and considerations at various control points inthe flow of foodservice is provided.
Download or read book The Meat Buyers Guide written by NAMP North American Meat Processors Association and published by John Wiley & Sons. This book was released on 2006-09-18 with total page 339 pages. Available in PDF, EPUB and Kindle. Book excerpt: For well over sixty years, the North American Meat Processors Association (NAMP) has provided the foodservice industry with reliable guidelines for purchasing meat. The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer's Guide in this new edition, it offers a complete, single-source reference for every facility's meat-buying needs. This new edition of The Meat Buyer's Guide features: New uses for muscles in meat carcasses New trim, cut, and processing options More than 60 new photographs NORTH AMERICAN MEAT PROCESSORS ASSOCIATION is a nonprofit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their customers with reliable and consistent high-quality meat, poultry, seafood, game, and other food products. NAMP Member Companies provide unparalleled service to their customers through their unique meat product offerings and premium distribution systems. They are meat experts who satisfy their customer's needs with quality products, professionalism and realiabity. Look for the NAMP symbol when deciding on a meat and food supplier. To find a NAMP Meat Specialist near you, visit www.namp.com CUSTOMIZE THE MEAT BUYER'S GUIDE! To purchase customized copies of The Meat Buyer's Guide featuring your company's logo, please call 201-748-7771 or email [email protected].
