The primary advantages of the microwave over the traditional oven are speed and convenience. Precooked frozen foods can be kept in freezers up to the point of service and then cooked to order. This results in fresher food, less waste, less preparation time, and lower costs, since less labor is required to prepare the food. Today, microwaves are particularly important in small and medium-sized restaurants, bars, cafeterias, snack bars, hospitals, coffee shops, convenience stores, vending areas, fast-food outlets, on airplanes, and for hotel room service and mobile service carts. With the dramatic improvements in the quality of frozen foods and the expanded services provided by several nationwide distribution companies such as Sysco and U.S. Foodservice, even dishes served at upscale restaurants may be frozen items that have been microwaved before serving.
Andrew F. Smith, from Eating History: 30 Turning Points in the Making of American Cuisine
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