A guide to successful frying
1978
A thorough training and maintenance program is essential in any restaurant to assure the smooth production of consistent fried products. Priorities of three foodservice operations are described. Lists give information about characteristics to look for in frying agents, purchasing checkpoints for fryers, estimating number of fryers required, using shortening, care of gas frying equipment, tips for cleaning electric fryers, and tips for breading and frying. Photographs are included.
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