Catering for health
1987
Scobie, P.
Practical guidelines are described for reducing the fat content of foods produced by large-scale catering methods. Specific attention is given to: frying and the proper use of oil for frying; the coating of food with fat; the reduction of fat in desserts; methods for reducing food fat by proper purchasing of food ingredients and by bulk purchasing to guarantee reduced fat contents. Recommendations for replacing saturated fats with polyunsaturates also are discussed.(wz)
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