Share

REFRIGERATION AND THE CATERING INDUSTRY.

Author(s) : GLEW G.

Type of article: Periodical article

Summary

A REVIEW IS GIVEN OF UK DEVELOPMENTS SINCE 1940. LARGE SCALE CATERING RESULTED IN CRITICISM DIRECTED AT LOSS OF VITAMIN C ARISING FROM OVERCOOKING OF VEGETABLES IN LARGE HOSPITALS. RESEARCH INTO COOK-FREEZE AND COOK-CHILL TECHNIQUES SHOWED THAT PALATABLE FOOD COULD BE PRODUCED BUT COSTS, NUTRIENT CONTENT AND BACTERIOLOGY WERE POTENTIALLY BETTER THAN TRADITIONAL COOK-SERVE. SUBSEQUENT DEVELOPMENTS IN EATING OUT HAVE RESULTED IN 10% OF THE UK POPULATION BEING EMPLOYED IN THE HOTEL AND CATERING INDUSTRY. THE TIME BUFFER BETWEEN PRODUCTION AND SERVING OF FOOD, AND THE USE OF REFRIGERATION IN BRIDGING THE TIME AND DISTANCE GAP IS DISCUSSED. COOK-FREEZE FACILITIES ARE NOW IN USE IN A NUMBER OF SCHOOLS AS IS COOK-CHILL IN HOSPITALS. G.R.S.

Details

  • Original title: REFRIGERATION AND THE CATERING INDUSTRY.
  • Record ID : 1986-0722
  • Languages: English
  • Source: Inst. Refrig., Adv. Proof - 6 p.; 2 fig.; 1 tabl.; 14 ref.
  • Publication date: 1985/03/14
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing