TITLE

All-Purpose Chicken

PUB. DATE
July 1999
SOURCE
FoodService Director;07/15/99, Vol. 12 Issue 7, p89
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Discusses the popularity of chicken dishes. Chicken dishes prominent in menus; Students perception of chicken dishes; Popularity of chicken in catered banquets.
ACCESSION #
2111843

 

Related Articles

  • Today's comfort food. Weisberg, Karen // FoodService Director;07/15/99, Vol. 12 Issue 7, p92 

    Focuses on chicken dishes. How chicken wrap is prepared; Display cooking of chicken dishes at Connell Corp.; Cold poultry-based salads.

  • How to Buy Chicken.  // Food Management;Jul2007 Supplement, Vol. 42, p26 

    The article offers information in buying chicken in the U.S. It notes that Americans consume 81 pounds per person each year. Considerations are to be taken when selecting the best cut or the style of chicken for one's recipe. The most common forms of chicken cuts and forms include whole...

  • The preference and consumption of chicken lovers with race as a moderator-An empirical study in Malaysia. Jayaraman, K.; Munira, H.; Dababrata, Chowdhury; Iranmanesh, M. // International Food Research Journal;2013, Vol. 20 Issue 1, p165 

    Chicken meat is widely consumed and it is the most common and popular poultry species in the world. The preference and consumption of chicken meat have been tremendously increasing in Malaysia. About 120 respondents who took part in the study were classified into four groups namely routine...

  • Poultry in motion. THORN, BRET // Nation's Restaurant News;7/23/2012, Vol. 46 Issue 15, p47 

    The article reports that the chicken-breast prices which has remained extraordinarily stable even when costs for other parts of the bird has increased tremendously. It is reported that in July KFC Corp. introduced batter-fried pieces of breast meat flavored with the chain's classic blend of 11...

  • talkin' turkey (and chicken, too). Onderko, Patty // Parenting Early Years;Nov2009, Vol. 23 Issue 10, p27 

    An interview with Nancy Donley, food-safety expert and president of Safe Tables Our Priority, is presented. She explains how can tell if poultry is contaminated. Donley stated that it is not necessary to rinse raw poultry before cooking. When asked if frozen chicken fingers and other convenience...

  • Pleasing Poultry. Hartnett, Michael // Frozen Food Age;May2008, Vol. 56 Issue 10, p22 

    The article focuses on innovative poultry products in chicken, turkey and duck that are appealing to a wide range of consumer wants and needs. Reports on 52-week sales results from Information Resources Inc. (IRI) point to growth of 8% to 9%, in both dollar volume and units. And top brands in...

  • Spring Chicken.  // Country Journal;Mar/Apr2001, Vol. 28 Issue 2, p16 

    Presents a recipe for preparing spring chicken that was created by culinary expert Marjorie Blanchard, who was inspired by spring herbs such as watercress and chives, and which was featured in the April 1979 issue of the U.S. journal �Country Journal.� Freshasparagus complements the...

  • poultry: The Bird's the Word.  // Food Management;May2006, Vol. 41 Issue 5, p60 

    The article focuses on how poultry products can be used to introduce ethnic flavors to customers. Aramark corporate executive chef Michael Crane says, athletes crave for good, old-fashioned country dishes from their homes like his Senegalese Chicken Yassa, which was enjoyed by athletes who...

  • Beyond the fajita.  // National Provisioner;Dec2003, Vol. 217 Issue 12, p40 

    Poultry sports trendy, more authentic Mexican flavors, says Kathie Canning. Although Americans are still crazy about our fajitas, they now realize that they bear little resemblance to authentic Mexican cuisine. Savvy poultry processors are beginning to look beyond the fajita to create products...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics