Friday, November 28, 2008
Restaurant Lingo:
Cryovaced - generally used with meat products, but many dried goods are packed this way to retain freshness. Cryovacing is a process used to remove any excess oxygen from a bag and than the bag is heat sealed to make it airtight. When receiving meat products that have been cryovaced, keep a look out for products that are discolored and brownlooking, this means the airtight seal has been broken and you should send the product back.
Diner Lingo:
Beef Stick: bone
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