SharePRECOOKED FROZEN FOODS AND CATERING: A SIGNIFICANT PENETRATION.
PLATS CUISINES SURGELES ET RESTAURATION COLLECTIVE : UNE PENETRATION NON NEGLIGEABLE.
Author(s) : GALTIER P.
Type of article: Article
Summary
EXCEPT FOR PUBLIC INSTITUTIONS AND HIGH LEVEL CATERING USING PRECOOKED AND FROZEN FOODS ONLY AS MAKESHIFT, THESE, BECAUSE OF THEIR NUMEROUS ADVANTAGES, ARE INCREASINGLY INTERESTING FOR CAFETERIAS, BRASSERIES AND LOCAL RESTAURANTS, NOT ONLY AS MAKE-SHIFT, BUT ALSO AS A SUPPLEMENT TOWARDS TOP-OF-THE-LINE. COMPANY RESTAURANTS ALSO TURN TO PRECOOKED FOODS AND ALREADY USE THEM UNDER THEIR SEMI-ELABORATED FORM, WHICH IS FINISHED BY THE COOK WITH HIS PERSONAL TOUCH. BUT FULLY ELABORATED FOODS WILL BE INCREASINGLY APPRECIATED THANKS TO THEIR ADVANTAGES AND QUALITY. J.R.
Details
- Original title: PLATS CUISINES SURGELES ET RESTAURATION COLLECTIVE : UNE PENETRATION NON NEGLIGEABLE.
- Record ID : 1987-0628
- Languages: French
- Source: Surgélation - n. 245
- Publication date: 1986/03
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Precooked food
- Keywords: Prepared food; Community catering; Precooked food; Freezing
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CHILLING OF PRECOOKED FOODS.
- Author(s) : DRONOV E. M., KORENEV A. M.
- Date : 1984
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 11
View record
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REFRIGERATION IN CATERING: CASHING IN ON CONTROL.
- Author(s) : HUMPHREY M.
- Date : 1990
- Languages : English
View record
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LA CUISINE EXOTIQUE : DU PUNCH EN PERSPECTIVE.
- Author(s) : HALIQUE V.
- Date : 1987/03
- Languages : French
- Source: Surgélation - n. 256
View record
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UN MARCHE QUI SE CONSTRUIT : LES PLATS CUISINES...
- Author(s) : CORDIER F.
- Date : 1985/02
- Languages : French
- Source: Surgélation - n. 233
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REFRIGERATION AS A PROFITABLE TECHNIQUE IN THE ...
- Author(s) : ANGUITA DIEZ J.
- Date : 1980
- Languages : Spanish
- Source: Filon - n. 12
View record