Overview

This text takes the reader step-by-step through the receiving and inspection processes involved in judging the quality of fresh and frozen fish and shellfish as well as live shellfish. It gives receiving procedures and sampling plans, and tells how to conduct simple, fair tests on products. It also tells clearly and in detail what quality points to look for with a wide range of seafood products, from live shellfish to frozen coated portions. Especially useful is the chapter on substitutions that tells how to determine whether other products are being passed off as more expensive items. More than 100 photographs and drawings illustrate critical distinctions and make it easier to conduct accurate assessments. Simple methods are provided for checking and testing for short weight, inferior size and quality, and fraudulent delivery whether deliberate or accidental. This definitive guide will enable the reader to avoid the expense of indifferent or disputed product quality. This book should be of interest to restaurant and seafood buyers; chefs, managers of restaurants; supermarket seafood buyers; seafood wholesalers.

Full Product Details

Author:   Ian Dore
Publisher:   Van Nostrand Reinhold Inc.,U.S.
Imprint:   Van Nostrand Reinhold Inc.,U.S.
Edition:   1991 ed.
Weight:   0.596kg
ISBN:  

9780442002060

ISBN 10:   0442002068
Pages:   112
Publication Date:   15 August 1991
Audience:   College/higher education ,  Professional and scholarly ,  Undergraduate ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Reviews

From Book News, Inc. A detailed explanation of what buyers and inspectors should look for, and beware of, when receiving seafood ranging from live shellfish to frozen, coated portions. Copious photographs illustrate how to recognize poor handling, short weights, inferior quality, and the differences between costlier products and less expensive ones often substituted. Annotation copyright Book News, Inc. Portland, Or.

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