ShareFROZEN FOODS FOR CATERING MICROWAVES.
Author(s) : KERR S.
Type of article: Article
Summary
THE USE OF MICROWAVE OVENS IN THE CATERING INDUSTRY IS REVIEWED AND REASONS ARE GIVEN FOR THE APPARENT POOR PERFORMANCE OF SOME CATERING OUTLETS. THE MOST SUITABLE TYPE OF FOOD FOR MICROWAVE HEATING AND THE EFFECT OF THE DISH ON THAWING AND COOKING IS ALSO DISCUSSED. PROBLEMS IN THE DEVELOPMENT OF FOOD FOR MICROWAVES AND SOME OF THE MORE SUCCESSFUL PRODUCTS PRODUCED OVER THE PAST FIVE YEARS ARE ALSO DISCUSSED. G.R.S.
Details
- Original title: FROZEN FOODS FOR CATERING MICROWAVES.
- Record ID : 1991-2661
- Languages: English
- Source: Frozen chill. Foods - vol. 44 - n. 12
- Publication date: 1990/12
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Precooked food
- Keywords: Thawing; Reheating; Microwave; Catering
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LES MICRO-ONDES, OU RESTAURATION PROFESSIONNELLE.
- Author(s) : DREUILLET J. P.
- Date : 1984/03
- Languages : French
- Source: Surgélation - n. 223
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RECHERCHES EXPERIMENTALES CONCERNANT L'UTILISAT...
- Author(s) : VASILESCU S., NACEA M.
- Date : 1983/08/07
- Languages : French
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
View record
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POUR MIEUX CONNAITRE LE FOUR A MICRO-ONDES.
- Date : 1981
- Languages : French
- Source: La revue pratique du froid et du conditionnement d'air - vol. 36 - n. 514
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MICROWAVE TEMPERING IMPROVES FRUIT TEXTURE OF F...
- Date : 1984
- Languages : English
- Source: Process. prep. Foods - vol. 153 - n. 6
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THE EFFECT OF OVEN PARAMETERS ON MICROWAVE REHE...
- Author(s) : OMEARA J. P., REILLY D. B.
- Date : 1986
- Languages : English
- Source: Microw. World - vol. 7 - n. 1
View record