Sandwich Shops Drive Ins And Diners How to Start And Operate Them Successfull
Sandwich Shops Drive Ins And Diners How to Start And Operate Them Successfull
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In our eReader you can find the full English version of the book. Read Sandwich Shops Drive Ins And Diners How to Start And Operate Them Successfull Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Sandwich Shops Drive Ins And Diners How to Start And Operate Them Successfull
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1 5. O 6. 0 3 46 56 1Mb Chops 4. 9 5. 0 6. 0> < 40 41 ! 48 Hound Cutlets 2. 6 3. 0 4. O 24 30 37 tUniversity of Texas, 1942. * If the cooking is carried out at an excessively high tanperftluf t the amount of meat purchased to provide any certain weight of Cooked servings will necessarily have to be increased. TABLE X A GUIDE TO THE BUYING AND USE OF VARIETY MEATS Kinds Characteristics* Food Value Buying Gu dt Preparation Av. Weight Servings Liver (beef, veal, ESib) Veal, lamb, pork livers more tender than beef. Calf and lamb livers milder in flavor than pork and beef. Richest source of iron. High in phosphorus, A and B vitamins, quality protein. Some vitamin D. 1 beef 10 Ib. I veal 21/2 Ib. 1 pork 3 Ib. 1 lamb 1 Ib. %t 1 Ib. For four Braise, fry or broil. Kidney (beef, veal, lamb) Veal, lamb and pork kidneys more tender, of milder flavor than beef. Veal and lamb kid- neys sometimes cut with chops. Rich source of iron, phosphor- us. Good source vitamin A. Ex- cellent for B vi- tamins, 'quality protein.
What to read after Sandwich Shops Drive Ins And Diners How to Start And Operate Them Successfull?
You can find similar books in the "Read Also" column, or choose other free books by Louis X Garfunkel to read online
To quickly assess the difficulty of the text, read a short excerpt:
1 5. O 6. 0 3 46 56 1Mb Chops 4. 9 5. 0 6. 0> < 40 41 ! 48 Hound Cutlets 2. 6 3. 0 4. O 24 30 37 tUniversity of Texas, 1942. * If the cooking is carried out at an excessively high tanperftluf t the amount of meat purchased to provide any certain weight of Cooked servings will necessarily have to be increased. TABLE X A GUIDE TO THE BUYING AND USE OF VARIETY MEATS Kinds Characteristics* Food Value Buying Gu dt Preparation Av. Weight Servings Liver (beef, veal, ESib) Veal, lamb, pork livers more tender than beef. Calf and lamb livers milder in flavor than pork and beef. Richest source of iron. High in phosphorus, A and B vitamins, quality protein. Some vitamin D. 1 beef 10 Ib. I veal 21/2 Ib. 1 pork 3 Ib. 1 lamb 1 Ib. %t 1 Ib. For four Braise, fry or broil. Kidney (beef, veal, lamb) Veal, lamb and pork kidneys more tender, of milder flavor than beef. Veal and lamb kid- neys sometimes cut with chops. Rich source of iron, phosphor- us. Good source vitamin A. Ex- cellent for B vi- tamins, 'quality protein.
What to read after Sandwich Shops Drive Ins And Diners How to Start And Operate Them Successfull?
You can find similar books in the "Read Also" column, or choose other free books by Louis X Garfunkel to read online
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