Synopsis
This text takes the reader step-by-step through the receiving and inspection processes involved in judging the quality of fresh and frozen fish and shellfish as well as live shellfish. It gives receiving procedures and sampling plans, and tells how to conduct simple, fair tests on products. It also tells clearly and in detail what quality points to look for with a wide range of seafood products, from live shellfish to frozen coated portions. Especially useful is the chapter on substitutions that tells how to determine whether other products are being passed off as more expensive items. More than 100 photographs and drawings illustrate critical distinctions and make it easier to conduct accurate assessments. Simple methods are provided for checking and testing for short weight, inferior size and quality, and fraudulent delivery whether deliberate or accidental. This definitive guide will enable the reader to avoid the expense of indifferent or disputed product quality. This book should be of interest to restaurant and seafood buyers; chefs, managers of restaurants; supermarket seafood buyers; seafood wholesalers.
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Review
From Book News, Inc.
A detailed explanation of what buyers and inspectors should look for, and beware of, when receiving seafood ranging from live shellfish to frozen, coated portions. Copious photographs illustrate how to recognize poor handling, short weights, inferior quality, and the differences between costlier products and less expensive ones often substituted.
Annotation copyright Book News, Inc. Portland, Or.
Synopsis
This text takes the reader step-by-step through the receiving and inspection processes involved in judging the quality of fresh and frozen fish and shellfish as well as live shellfish. It gives receiving procedures and sampling plans, and tells how to conduct simple, fair tests on products. It also tells clearly and in detail what quality points to look for with a wide range of seafood products, from live shellfish to frozen coated portions.
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Fish and Shellfish Quality Assessment: A Guide for Retailers and Restaurateurs
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Fish and Shellfish Quality Assessment: A Guide for Retailers and Restaurateurs
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Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This text takes the reader step-by-step through the receiving and inspection processes involved in judging the quality of fresh and frozen fish and shellfish as well as live shellfish. It gives receiving procedures and sampling plans, and tells how to conduct simple, fair tests on products. It also tells clearly and in detail what quality points to look for with a wide range of seafood products, from live shellfish to frozen coated portions. Especially useful is the chapter on substitutions that tells how to determine whether other products are being passed off as more expensive items. More than 100 photographs and drawings illustrate critical distinctions and make it easier to conduct accurate assessments. Simple methods are provided for checking and testing for short weight, inferior size and quality, and fraudulent delivery whether deliberate or accidental. This definitive guide will enable the reader to avoid the expense of indifferent or disputed product quality. This book should be of interest to restaurant and seafood buyers; chefs, managers of restaurants; supermarket seafood buyers; seafood wholesalers. 144 pp. Englisch. Seller Inventory # 9780442002060
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Fish and Shellfish Quality Assessment: A Guide for Retailers and Restaurateurs
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Springer US, Copernicus Aug 1991, 1991
ISBN 10: 0442002068
ISBN 13: 9780442002060
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Buch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This text takes the reader step-by-step through the receiving and inspection processes involved in judging the quality of fresh and frozen fish and shellfish as well as live shellfish. It gives receiving procedures and sampling plans, and tells how to conduct simple, fair tests on products. It also tells clearly and in detail what quality points to look for with a wide range of seafood products, from live shellfish to frozen coated portions. Especially useful is the chapter on substitutions that tells how to determine whether other products are being passed off as more expensive items. More than 100 photographs and drawings illustrate critical distinctions and make it easier to conduct accurate assessments. Simple methods are provided for checking and testing for short weight, inferior size and quality, and fraudulent delivery whether deliberate or accidental. This definitive guide will enable the reader to avoid the expense of indifferent or disputed product quality. This book should be of interest to restaurant and seafood buyers; chefs, managers of restaurants; supermarket seafood buyers; seafood wholesalers.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 144 pp. Englisch. Seller Inventory # 9780442002060
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Fish and Shellfish Quality Assessment: A Guide for Retailers and Restaurateurs
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Springer US, Springer US, 1991
ISBN 10: 0442002068
ISBN 13: 9780442002060
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Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - This text takes the reader step-by-step through the receiving and inspection processes involved in judging the quality of fresh and frozen fish and shellfish as well as live shellfish. It gives receiving procedures and sampling plans, and tells how to conduct simple, fair tests on products. It also tells clearly and in detail what quality points to look for with a wide range of seafood products, from live shellfish to frozen coated portions. Especially useful is the chapter on substitutions that tells how to determine whether other products are being passed off as more expensive items. More than 100 photographs and drawings illustrate critical distinctions and make it easier to conduct accurate assessments. Simple methods are provided for checking and testing for short weight, inferior size and quality, and fraudulent delivery whether deliberate or accidental. This definitive guide will enable the reader to avoid the expense of indifferent or disputed product quality. This book should be of interest to restaurant and seafood buyers; chefs, managers of restaurants; supermarket seafood buyers; seafood wholesalers. Seller Inventory # 9780442002060
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Fish and Shellfish Quality Assessment: A Guide for Retailers and Restaurateurs
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Condition: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | This text takes the reader step-by-step through the receiving and inspection processes involved in judging the quality of fresh and frozen fish and shellfish as well as live shellfish. It gives receiving procedures and sampling plans, and tells how to conduct simple, fair tests on products. It also tells clearly and in detail what quality points to look for with a wide range of seafood products, from live shellfish to frozen coated portions. Especially useful is the chapter on substitutions that tells how to determine whether other products are being passed off as more expensive items. More than 100 photographs and drawings illustrate critical distinctions and make it easier to conduct accurate assessments. Simple methods are provided for checking and testing for short weight, inferior size and quality, and fraudulent delivery whether deliberate or accidental. This definitive guide will enable the reader to avoid the expense of indifferent or disputed product quality. This book should be of interest to restaurant and seafood buyers; chefs, managers of restaurants; supermarket seafood buyers; seafood wholesalers. Seller Inventory # 3016578/12