ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1986.tb00099.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTTo find ways of improving the equipment used in catering establishments which improve the quality of the food, provide a good working environment, and ensure an effective use of available resources, the Swedish National Board for Technical Development has supported a number of projects in the catering field. In the project covered in this paper, thawing methods in Swedish catering were studied. The results of this study showed that thawing is a common process, though special equipment often is lacking. The handling problems are often great and the personnel do often not have appropriate knowledge of the thawing process which often results in bad thawing procedures with long thawing times and unevenly thawed products.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1986.tb00100.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTThe energy consumption, cooking time and product yield of turkey rolls under three oven loads (2, 4, or 6 turkey rolls) and three oven temperatures (105, 135, and 165C) were investigated. The energy impact of three different holding loads (4, 8, or 12 pans) in the hot‐holding cabinet after one and two hours of hot‐holding was studied as well. The energy consumption and cooking time were significantly different among three oven loads and among three oven temperatures. However, further statistical analysis indicated that there was a significant cooking time difference between loads 2 and 4, but there was no significant difference between loads 4 and 6. The product yield was significantly different among three oven loads. Lower oven temperatures with longer cooking times resulted in greater product yields. Results also showed that the size of the loads does not affect the energy consumption during hot holding. Some considerations were identified for managers when making decisions in the foodservice operat

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1986.tb00101.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTThe literature discussing institutional foodservice systems and configurations is at times confusing to foodservice professionals and consultants because there is no standardization of terms. This paper presents a classification scheme to improve communications between foodservice managers, designers, educators, and students and to provide a framework that can be use for delineating all possible foodservice system configurations.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1986.tb00102.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

ABSTRACTThe purpose of this study was to determine how cleaning procedures for deep‐fat fryers affect food quality and the useful life of frying shortenings. In one four‐week trial period, oil was filtered after each meal and fryer baskets and utensils mechanically cleaned. In another four‐week trial period, oil was filtered after each meal; but, in addition, fryers and utensils were cleaned daily with an alkaline agent. The additional daily alkaline cleaning improved food quality as judged by sensory evaluation. Fatty acid levels increased at a slower rate when the daily alkaline cleaning procedure was employed. Frequent cleaning of the deep‐fat fryer is recommended as a way to increase the fry life of shortening and improve food

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1986.tb00103.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1986.tb00104.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY