Brine Tank Separator Operator Work Log (Orange Logs/Work Log)
by Orange Logs
THE definitive book for food safety training and certification. The new ServSafe (R) Manager Book, 7/e continues to be ideal for courses that cover the basics, condensed courses, continuing education, and even 1-2 day seminars. The updated book will help readers prepare for the most current ServSafe Food Protection Manager Certification Exam, and more importantly, it will promote adherence to food safety practices on-the-job. Food safety has never been more important to the restaura...
More and more entrepreneurs are using food-based businesses to solve social and environmental problems - and yet the majority of them report that a lack of access to capital prevents them from launching, maintaining, or growing their ventures. Raising Dough is an unprecedented guide to the full range of financing options available to support sustainable food businesses. Raising Dough provides valuable insights into the world of finance, including: Descriptions of various capital options, inclu...
The Market for Confectionery in China and Hong Kong (An emerging market report)
The Market for Confectionery in Latin America (An emerging market report)
How to Start a Dessert Restaurant (How to Start a Dessert Restaurant ( Dessert Restaurant Busin, #1)
by James Taylor
The tomato gets no respect. Never has. Lost in the dustbin of history for centuries, accused of being vile and poisonous, subjected to being picked hard-green and gassed, even used as a projectile, the poor tomato has become the avatar for our disaffection with industrial foods - while becoming the most popular vegetable in America (and, in fact, the world). Each summer, tomato festivals crop up across the country; the Heinz ketchup bottle, instantly recognizable, has earned a spot in the Smiths...
This book provides essential information on almost all the commercial ingredients used in cereals-based foods. In each case, Professor Matz discusses quality specifications, variations and defects, functionality (including storage), nutritional content and labelling issues.
Analytical Techniques for Food Biopreservation
Food biopreservation involves the use of microbiota or antimicrobials as an efficient way to preserve the food and to extend it shelf life. For centuries, there have been traditional tactics of such natural food preservation by employing lactic acid bacteria (LAB) in the fermentation process. As LAB grows and proliferates, their metabolites like lactic acid, acetic acid, nisin and other bacteriocins will inhibit the growth of spoilage and pathogenic microbes; and hence, the food is properly pres...