Breaded vegetables

February 1999
FoodService Director;02/15/99, Vol. 12 Issue 2, p100
Trade Publication
Reports on the offer of breaded vegetables at food service facilities in the United States. Use of breaded onion rings to accompany chicken legs; Preparations for breaded zucchini, mushroom, broccoli, cauliflower, okra, potatoes and eggplants; Offer of roasted and grilled vegetables; Characteristics of vegetables fit for breading.


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