TITLE

Choosin' infusion

AUTHOR(S)
Wolson, Shelley
PUB. DATE
May 2004
SOURCE
FoodService Director;5/15/2004, Vol. 17 Issue 5, p91
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Deals with the growing use of infused foods to help raise kitchen and mealtime efficiency in the U.S. food service sector. Comments from Francesco Esposito, concept development chef for Aramark; Advantages of infused products; Versatility of the pre-marinated and precooked chicken fajita strips used by Mary Kimbrough, corporate director of nutrition services for two acute-care hospitals in Dallas, Texas.
ACCESSION #
13319479

 

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