Paperback. Condition: New. Print on Demand. This book delves into the restaurant industry's acceptance of dehydrofrozen peas, a dehydrated, then frozen, and packaged pea. It provides insights into how this innovative food compares with canned and regular frozen peas. The author analyzes factors such as ease of preparation, taste, appearance, and ability to withstand the rigors of steam table use. The book also explores customer reactions, suggestions for product improvement, and the potential cost savings associated with dehydrofrozen peas. Through a comprehensive study conducted in Milwaukee, Wisconsin, this book offers valuable information for restaurant owners, chefs, and anyone interested in the food industry. It sheds light on the advantages and challenges of incorporating dehydrofrozen peas into restaurant operations, making it an essential resource for those seeking to optimize their use of this unique product. Forgotten Books publishes hundreds of thousands of rare and classic books. This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. The digital edition of all books may be viewed on our website before purchase. print-on-demand item. Seller Inventory # 9781390536973_0

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