All you have to do is fill in the information on each corresponding page and you will become a meat expert. This one-of-a-kind course has been used by culinary schools across the country to teach future chefs the closely guarded secrets of the meat business. Over 50% of a restaurants food cost is meat - qcenter of the plate.q There are answers and selling formulas to 137 questions about the meat products every foodservice operation uses on a daily basis. Once you complete this course you will wonder how you ever got along without this valuable information. The information in this course is easy to read, easy to understand and most importantly, easy to implement. It is good for veterans as well as someone new to the industry. Information that is not available anywhere at any price.A boneless pork chop is always best for foodservice, , , It can be prepared many different ways and has 100% yield. ... A 3.5 down rib that has been trimmed.. sometimes called atrimmed riba.. the breast bone is removed making it easy to cut anbsp;...
|Title||:||Center of the Plate: Comprehensive Course Includes Little Known Industry Secrets|
|Publisher||:||Lulu.com - 2014-06-13|