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Cooking time for medium white sauce prepared from a mixDavitt, Frances Lucile. January 1966 (has links)
LD2668 .T4 1966 D385 / Master of Science
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Development of data bases and recipe adjustment by percentage method using electronic data processing in a college residence hall foodservice systemTorrence, Barbara Louise Chapin January 2011 (has links)
Digitized by Kansas Correctional Industries
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Trends in the foodservice industry : convenience foodsAdams, John R. 01 June 1979 (has links)
N.A.
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Certain uses of a white sauce mixWoodhams, Pamela Rose. January 1961 (has links)
Call number: LD2668 .T4 1961 W65
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Vitamin B-6 content of selected foods after institutional cooking and holding proceduresReiter, Lou Anne January 1984 (has links)
The vitamin B-6 content of three foods, roast top round of beef in au jus, canned green beans in pot liquor, and whole baked potatoes was measured. These foods are typically served together as choices on the six week cycle menu at three dining halls on the University campus. Random samples were taken when the foods were raw, just cooked, and held for one, two, and three hours. Two additional samples of roast beef were selected as the beef received more cooking and holding treatments. Saccharomyces uvarum was the test organism used in the A.O.A.C. microbiological analyses for vitamin B-6 quantitation. Total vitamin B-6 was measured, not the individual vitamers. Roast beef lost total vitamin B-6, sometimes in significant quantities at every sample time. Green beans followed the same pattern of loss with cooking and increased holding times. Some of the vitamin was leached into the au jus and pot liquor as they were held with the beef and beans, respectively. Whole baked potatoes also lost in vitamin B-6 content with each sample time; however, this loss was not always significant. Institutional cooking and holding procedures utilized for these selected foods had adverse effects on their vitamin B-6 content. / M.S.
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