Food Service Manuals
A Fresh Look at Pork
Why choose pork. Quality Assurance
172 Kb
Pork Cuts
Composition and Structure, primal cuts and specialty cuts.
255 Kb
Processed Pork
Ham, bacon, sausages and moisture enhanced pork.
255 Kb
Ordering, Storage and Handling
Ordering, delivery, storage information, freezing and thawing. Food safety.
225 Kb
Costing
Food cost, portion cost. Time is money.
126 Kb
Nutrition
Pork is a healthy choice.
126 Kb
Appendix
Cooking time and yield information. Extra-lean to lean pork choices. Distribution channel.
126 Kb
Glossary
Pork and cooking terms
79 Kb