How to Buy and Sell Seafood: What Every Chef Restaurant Owner and Sales Person Should Know About Seafood

Nonfiction, Food & Drink
Cover of the book How to Buy and Sell Seafood: What Every Chef Restaurant Owner and Sales Person Should Know About Seafood by Bob Oros, Lulu.com
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Author: Bob Oros ISBN: 9781387220441
Publisher: Lulu.com Publication: September 9, 2017
Imprint: Lulu.com Language: English
Author: Bob Oros
ISBN: 9781387220441
Publisher: Lulu.com
Publication: September 9, 2017
Imprint: Lulu.com
Language: English

Everything a Restaurant Owner, Chef, Cook, and Food Sales Person Should Know About Buying and selling Seafood. How can you do a pressed weight test on canned tuna? What are the three different grades of shrimp? What does the term scrod refer to? What cost more a catfish shank or regular fillet? What is the difference between a sea and ocean clam? Is flounder a flat fish or a round fish? What has more value a troll or net caught salmon? What is a “25% water added scallop product?” What crab is used for “cocktail claws?” You will learn about: Aquaculture, Parasites, Belly Burn, Clumping, Tri-poly phosphate, Gaping, Glaze, Ratpaking, Mushy Fillets, Shrimp yield test, Pollock and Cod, Sole and Flounder, Tilapia, Thawing frozen fish, Cooking fish fillets, Surimi, Breading test, Hard shell clams, Product substituting, Shatter packed fillet, Shrimp grading, Monkfish, Seafood safety, Black Tiger Shrimp, Langoustines, Depuration, Artificial coloring, PUFI, Twice frozen,

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Everything a Restaurant Owner, Chef, Cook, and Food Sales Person Should Know About Buying and selling Seafood. How can you do a pressed weight test on canned tuna? What are the three different grades of shrimp? What does the term scrod refer to? What cost more a catfish shank or regular fillet? What is the difference between a sea and ocean clam? Is flounder a flat fish or a round fish? What has more value a troll or net caught salmon? What is a “25% water added scallop product?” What crab is used for “cocktail claws?” You will learn about: Aquaculture, Parasites, Belly Burn, Clumping, Tri-poly phosphate, Gaping, Glaze, Ratpaking, Mushy Fillets, Shrimp yield test, Pollock and Cod, Sole and Flounder, Tilapia, Thawing frozen fish, Cooking fish fillets, Surimi, Breading test, Hard shell clams, Product substituting, Shatter packed fillet, Shrimp grading, Monkfish, Seafood safety, Black Tiger Shrimp, Langoustines, Depuration, Artificial coloring, PUFI, Twice frozen,

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