Serving People with Food Allergies / Joel J. Schaefer 213,19 zł | Książki Lit. obcojęzyczna w Gandalf.com.pl
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Serving People with Food Allergies (twarda)

lit. obcojęzyczna

  • Wydawnictwo CRC Press Inc.
  • Oprawa twarda
  • Ilość stron 376
  • Dostępność niedostępny

Serving People with Food Allergies - opis produktu:

An increasing number of people have food allergies or require special diets, and they are dining out more often. As a food service professional, how do you accommodate the needs of these customers? Serving People with Food Allergies: Kitchen Management and Menu Creation brings together a vast store of knowledge and practical advice for people working in the food service industry. This handy reference contains tools for cooks, managers, and chefs to help them create and modify recipes that meet the needs of people afflicted with multiple food allergies. It discusses the special dietary needs of people with autism, celiac disease, diabetes, lactose intolerance, and phenylketonuria (PKU), as well as preference diets for people who are vegetarian or vegan. The former manager of Product Development and Special Diets for Walt Disney World(R) Resort and an experienced trainer, the author goes through step-by-step processes for the kitchen and front of the house. Reviewing the main foods that cause allergic reactions--eggs, milk, peanuts and tree nuts, fish and shellfish, soy, wheat, and corn--he explains how to identify the ingredients, by-products, and derivatives in food labels. The author provides information on specialty products to enhance menu offerings and reduce liability issues. He also offers ideas on reviewing kitchen procedures to identify ways to prevent cross-contact and cross-contamination of food. Written for large food service corporations and hotel and restaurant chains to use when training their staff, this book contains information on cooking for and serving those with food allergies and special dietary needs. Using basic terminology, this book is suitable for home cooks as well. "Not only can the existing realm of professionals in the industry benefit from the information, it's a book that will be extremely useful on the educational front as a tool in culinary schools and universities for training future generations of food service professionals. ... It should be required reading in all food service curriculum."-Suzanne Bowland, Founder/Executive Producer, GF Culinary Productions, Inc., Denver, Colorado, USA
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Szczegóły
  • Dział: Literatura obcojęzyczna
  • Wydawnictwo: CRC Press Inc.
  • Oprawa: twarda
  • Okładka: twarda
  • Ilość stron: 376
  • ISBN: 978-1-43-982804-5
  • Wprowadzono: 28.06.2012

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