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Griddling and Pan Frying

  • Harry W. Lawson
Part of the The L. J. Minor Food Service Standards Series book series (TLMFSS, volume 5)

Abstract

Griddling and pan frying are the major methods of food preparation for breakfast items. About 75–80% of all breakfast menu items are prepared on the griddle or in the frypan. Therefore, it is important to set up proper standards for these methods of cooking in order to develop a profitable breakfast business. In recent years, many fast food chains have increased sales volume and profits by adding a breakfast menu. This has enabled them to make more efficient use of overhead costs and some fixed unit costs. In addition, a successful breakfast operation can help build an even better lunch business.

Keywords

Milk Solid Pumice Stone Fast Food Chain Granulate Sugar Butter Cream 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© The Avi Publishing Company, Inc. 1985

Authors and Affiliations

  • Harry W. Lawson
    • 1
  1. 1.CincinnatiUSA

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