TITLE

FOODSERVICE HOTLINE

PUB. DATE
March 2001
SOURCE
Vegetarian Journal's Foodservice Update;Spring2001, Vol. 9 Issue 2, p6
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
The article answers a question on how to convert non-vegetarian catering recipes into vegetarian dishes. Some recipes require a little more skill and patience from cooks. By looking at recipes, vegetarian should assess which ones will get lost in the translation. A standard chart is presented showing what to use for substituting animal products and non-animal products.
ACCESSION #
7586656

 

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