TITLE

On the case

AUTHOR(S)
Cobe, Patricia
PUB. DATE
March 2007
SOURCE
FoodService Director;3/15/2007, Vol. 20 Issue 3, Special section p2
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article presents information on the features and specifications of processed meats and offers purchasing tips to food service operators. When premium deli sandwiches and platters are a restaurant's focus, whole muscle meats are usually the choice. Although operators prefer purchasing whole deli meats and slicing them on premise, it is necessary to have skilled labor and good slicing equipment in house. Most food service purchasers will buy the plain deli meats, then modify them with a special sauce or dressing.
ACCESSION #
24365351

 

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