On the Assessment of Wastage Derived from Several Vegetables Used in Institutional Cooking
1976 Volume 34 Issue 1 Pages 39-42
Details
1976 Volume 34 Issue 1 Pages 39-42
In order to preserve essential nutrients in dishes prepared in the process of institutional cooking, the percentages of cooking wastage occurring in several kinds of main raw vegetables-cabbage, carrot, sweet pepper, cucumber, onion, tomato and potato were observed.
The average percentages of wastage for the past eight years (four years for potato) were: cabbage 18% (9-27), carrot 17% (9-24), sweet pepper 19% (12-26), cucumber 5% (2-9), onion 10% (6-15), tomato 6% (1-11), and potato 8% (4-13) respectively.
The range of rates was found to he affected by quality, cooking apparatus, and cooking methods employed.
