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- Author(s): Bendall, Dan
- Source:
Restaurant Hospitality. Dec2008, Vol. 92 Issue 12, p48-49. 2p. 1 Color Photograph.
- Subject Terms:
- Additional Information
- Abstract:
The article focuses on food preparation equipment and their function in the restaurant business. It states that most menu items need at least one ingredient to be diced, sliced or processed in some way, and almost without exception, restaurants depend on preparation equipment to speed these processes along. It discusses that the slicer is an important basic preparation piece. The food processor, however, is the one pice of equipment needed for many food preparation tasks that go beyond straight slicing.
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