Items Tagged By: 'marinade'

ARTICLES

Marinades and Rubs

November 15, 2010

Good cooking begins with good ingredients, and together, they lead to a good bottom line, as this article from The Culinary Institute of America (CIA) explores in discussing marinades.  When a spice blend is used as a dry rub (also called a dry marinade) to coat food, the food is left to stand after application, under refrigeration, to absorb the flavors.


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Packaging for Menu Expansion

July 01, 2010

Prepared food products manufactured by food processing companies play an important role in many restaurants, where every laborer is not a chef, and meals have to be consistently good and served quickly. Additionally, foods provided in shelf-stable packages offer advantages, including safe handling, compact storage, higher yields, increased efficiency of labor and lower waste disposal costs.


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2012 Prepared Foods

May 2012 Cover

2012 May

Check out the May 2012 edition of Prepared Foods
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Hot Drinks:  Global Industry Guide 
coffee

Purchase Report Here

 
MarketLine's Hot Drinks: Global Industry Guide is as an essential resource for top-level data and analysis covering the Hot Drinks industry. This comprehensive report includes vital data on market size and segmentation.  Market Line

 

www.research-store.com/preparedfoods/Product/alcoholic_drinks_in_the_united_states?productid=C62C083F-3988-4404-8CC4-2354D62AE7F5

PREPARED FOODS STORE

Vegetable Oils in Food Technology
Vegetable Oils in Food Technology: Composition, Properties and Uses, 2nd Edition

Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry.

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Food Master

Food MasterFood Master 2012 is now available!

Where the buying process begins in the food and beverage manufacturing market. 

Visit www.foodmaster.com to learn more.

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