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How to Buy and Sell Seafood: What Every Chef Restaurant Owner and Sales Person Should Know About Seafood

How to Buy and Sell Seafood: What Every Chef Restaurant Owner and Sales Person Should Know About Seafood

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Panjangnya: 61 halaman21 menit

Deskripsi

Everything a Restaurant Owner, Chef, Cook, and Food Sales Person Should Know About Buying and selling Seafood. How can you do a pressed weight test on canned tuna? What are the three different grades of shrimp? What does the term scrod refer to? What cost more a catfish shank or regular fillet? What is the difference between a sea and ocean clam? Is flounder a flat fish or a round fish? What has more value a troll or net caught salmon? What is a “25% water added scallop product?” What crab is used for “cocktail claws?” You will learn about: Aquaculture, Parasites, Belly Burn, Clumping, Tri-poly phosphate, Gaping, Glaze, Ratpaking, Mushy Fillets, Shrimp yield test, Pollock and Cod, Sole and Flounder, Tilapia, Thawing frozen fish, Cooking fish fillets, Surimi, Breading test, Hard shell clams, Product substituting, Shatter packed fillet, Shrimp grading, Monkfish, Seafood safety, Black Tiger Shrimp, Langoustines, Depuration, Artificial coloring, PUFI, Twice frozen,
Baca Selengkapnya
How to Buy and Sell Seafood: What Every Chef Restaurant Owner and Sales Person Should Know About Seafood

Tindakan Buku

Mulai Membaca

Informasi Buku

How to Buy and Sell Seafood: What Every Chef Restaurant Owner and Sales Person Should Know About Seafood

Panjangnya: 61 halaman21 menit

Deskripsi

Everything a Restaurant Owner, Chef, Cook, and Food Sales Person Should Know About Buying and selling Seafood. How can you do a pressed weight test on canned tuna? What are the three different grades of shrimp? What does the term scrod refer to? What cost more a catfish shank or regular fillet? What is the difference between a sea and ocean clam? Is flounder a flat fish or a round fish? What has more value a troll or net caught salmon? What is a “25% water added scallop product?” What crab is used for “cocktail claws?” You will learn about: Aquaculture, Parasites, Belly Burn, Clumping, Tri-poly phosphate, Gaping, Glaze, Ratpaking, Mushy Fillets, Shrimp yield test, Pollock and Cod, Sole and Flounder, Tilapia, Thawing frozen fish, Cooking fish fillets, Surimi, Breading test, Hard shell clams, Product substituting, Shatter packed fillet, Shrimp grading, Monkfish, Seafood safety, Black Tiger Shrimp, Langoustines, Depuration, Artificial coloring, PUFI, Twice frozen,
Baca Selengkapnya