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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- Author(s) : KLEINER U., MOTSCH T.
- Date : 1999/02
- Languages : German
- Source: Fleischwirtschaft - vol. 79 - n. 2
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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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Application of Hazard Analysis and Critical Con...
- Author(s) : MORENO GARCIA B.
- Date : 1993/03
- Languages : Spanish
- Source: Acta Alimentaria - vol. 30 - n. 240
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Quality control in catering: cooked and chilled...
- Author(s) : ASTIASARAN I., PENA M. P., CID C.
- Date : 1995
- Languages : Spanish
- Source: Acta Alimentaria - vol. 33 - n. 267
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LE CONTROLE DE QUALITE DANS LA RESTAURATION COL...
- Author(s) : VIGNAL J. A.
- Date : 1984/09
- Languages : French
- Source: Surgélation - n. 228
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