ShareNEW CONCEPTS FOR CENTRAL KITCHENS: ZERO HOUR FOR ULTRACLEANLINESS.
NOUVEAUX CONCEPTS POUR LES CUISINES CENTRALES : HEURE H POUR L'ULTRAPROPRE.
Author(s) : GURRET J. M.
Type of article: Article
Summary
A NEW CENTRAL PROFESSIONAL KITCHEN INTRODUCED THE CONCEPT OF THE < CLEAN > ZONE AND ASSOCIATED WITH IT THE ELABORATION OF FOODS PRECOOKED UNDER VACUUM, EITHER EVACUATED AFTER COOKING, OR DIRECTLY COOKED UNDER VACUUM. THE ADVANTAGES OF THIS PROCESS ARE OBVIOUS: BETTER ORGANOLEPTIC AND BACTERIOLOGICAL PROPERTIES, GAINS IN PRODUCTION. J.L.
Details
- Original title: NOUVEAUX CONCEPTS POUR LES CUISINES CENTRALES : HEURE H POUR L'ULTRAPROPRE.
- Record ID : 1988-1541
- Languages: French
- Source: La revue pratique du froid et du conditionnement d'air - vol. 42 - n. 650
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Precooked food - Keywords: Community catering; Precooked food; Hygiene; Cooking
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Review: sous vide cook-chill technology.
- Author(s) : CHURCH I. J., PARSONS A. L.
- Date : 1993/12
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 28 - n. 6
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SALLES MICROBIOLOGIQUEMENT MAITRISEES EN CUISIN...
- Author(s) : DUCOMMUN A.
- Date : 1989
- Languages : French
- Source: La revue pratique du froid et du conditionnement d'air - vol. 44 - n. 696
View record
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Mikrobiologisch-hygienische Risiken bei der Küh...
- Author(s) : KLEINER U.
- Date : 1997/09
- Languages : German
- Source: Fleischwirtschaft - vol. 77 - n. 9
View record
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HAZARD ANALYSIS OF FOOD SERVICE OPERATIONS.
- Author(s) : BRYAN F. L.
- Date : 1981
- Languages : English
- Source: J. Food Technol. - vol. 35 - n. 2
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MODEL EXPERIMENTS ON THE BEHAVIOUR OF BACTERIA ...
- Author(s) : BOMAR M. T.
- Date : 1981/05
- Languages : German
- Source: Alimenta - vol. 20 - n. 3
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