The Meat Buyers Guide

Author: NAMP North American Meat Processors Association
Editor: John Wiley & Sons
ISBN: 0471747211
Size: 14,47 MB
Format: PDF, Docs
Read: 349
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For well over sixty years, the North American Meat Processors Association (NAMP) has provided the foodservice industry with reliable guidelines for purchasing meat. The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer's Guide in this new edition, it offers a complete, single-source reference for every facility's meat-buying needs. This new edition of The Meat Buyer's Guide features: New uses for muscles in meat carcasses New trim, cut, and processing options More than 60 new photographs NORTH AMERICAN MEAT PROCESSORS ASSOCIATION is a nonprofit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their customers with reliable and consistent high-quality meat, poultry, seafood, game, and other food products. NAMP Member Companies provide unparalleled service to their customers through their unique meat product offerings and premium distribution systems. They are meat experts who satisfy their customer's needs with quality products, professionalism and realiabity. Look for the NAMP symbol when deciding on a meat and food supplier. To find a NAMP Meat Specialist near you, visit www.namp.com CUSTOMIZE THE MEAT BUYER'S GUIDE! To purchase customized copies of The Meat Buyer's Guide featuring your company's logo, please call 201-748-7771 or email [email protected]

The Meat Buyers Guide

Author: North American Meat Processors Association
Editor: John Wiley & Sons Incorporated
ISBN:
Size: 19,76 MB
Format: PDF, Docs
Read: 806
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Premier resource publication for foodservice purchasers, educators, students, and the many others who deal with the meat product industry.

The Meat Buyers Guide

Author:
Editor:
ISBN:
Size: 12,36 MB
Format: PDF, ePub
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The Meat Buyers Guide For Caterers

Author: Roger Moore
Editor:
ISBN:
Size: 16,86 MB
Format: PDF, ePub, Docs
Read: 236
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The Meat Buyer S Guide The Commercial Guide To Fish And Shellfish Combo

Author: Urner Barry
Editor:
ISBN: 9780982834800
Size: 12,34 MB
Format: PDF, ePub, Docs
Read: 386
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Culinary Education BundleThe Meat Buyer's GuideThe Meat Buyers Guide is the premier resource publication for foodservice purchasers, educators, students and the many others who deal with the public and our industry. It is the most comprehensive meat and poultry identification manual available.The Commercial Guide to Fish and ShellfishAn essential reference for the industry professional, the Commercial Guide to Fish and Shellfish acts as a lexicon for over 100 different species of fish and shellfish that are highly significant to the industry. Complete with detailed descriptions specific to the species, each entry provides the user with all the vital information necessary to purchase, sell and consume both imported and domestically available seafood.

The Meat Buyers Guide

Author:
Editor:
ISBN:
Size: 14,60 MB
Format: PDF, Mobi
Read: 555
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The Meat Buyers Guide

Author: National Association of Meat Purveyors
Editor:
ISBN:
Size: 12,21 MB
Format: PDF
Read: 823
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The Meat Buyers Guide For Caterers

Author: Roger Moore
Editor: NorthWord Books for Young Readers
ISBN: 9780719825170
Size: 12,73 MB
Format: PDF
Read: 996
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Meat Harry

Author: Harry Jordan
Editor: GeneralStore PublishingHouse
ISBN: 9781894263771
Size: 10,21 MB
Format: PDF, Mobi
Read: 644
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Understanding Food Principles And Preparation

Author: Amy Brown
Editor: Cengage Learning
ISBN: 049510745X
Size: 11,71 MB
Format: PDF, Mobi
Read: 869
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UNDERSTANDING FOOD, Third Edition is your introductory guide to learning about foods, food preparation, food service, and food science. This text is a launch to prepare you for a variety of careers in the food industry. Highly researched and comprehensive in coverage, UNDERSTANDING FOOD thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The many aspects of food service are covered including meal planning, basic food preparation, equipment, food preservation and government regulations. The final sections of the text supply food preparation, classification, composition, selection, purchasing and food storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features help to make the information easily understandable and interesting... and something worth holding on to! Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.