Low fat--Still a Factor?

Berkoff, Nancy
February 2005
FoodService Director;2/15/2005, Vol. 18 Issue 2, p44
Trade Publication
Offers advice on adjusting recipe ingredients and preparing foods with low fat content. Reduction of the use of fat in sautéing; Contribution of marinating meat and vegetables in reducing the need for cooking fat; Use of low-fat menu hints in food items; Recipes for menu with low fat content.


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