Background
Lawson, Harry Wilbur was born on June 22, 1920 in Chicago, Illinois, United States. Son of Harry Wilbur and Maude Lillian (Cleveland) Lawson.
(This book was written as a basic reference textbook for s...)
This book was written as a basic reference textbook for students in the schools of hotel, restaurant, and institutional management. It is also designed to be a reference and further study guide for cooks, chefs, dietitians, and foodservice management personnel who are already employed in this important industry. There are many texts available that thoroughly cover, in great depth, the chemistry and technical aspects of fats and oils. However, the author is not aware of any text devoted exclusively to fats and oils for foodservice. Therefore, this book is designed to provide just enough technical background to allow an under standing of how and why certain types of fats and oils work for specific uses in foodservice. This leads to practical applications and standards for the various types of products available for such uses as deep frying, griddling, pan frying, salad dressing, and baking. Tested quantity recipes are included as a further guide to product usage and menu expansion. This book is divided into three parts. The first part deals with the chemistry and general technical background for fats and oils. Part II covers the major practical applications in foodservice, along with recipes. In Part III, nutrition, dietary considerations, product and recipe Qevelopment techniques, and sanitary and quality control procedures are considered. Fats and oils playa very important role in all foodservice operations. This book will provide the information necessary for a good understanding of these products and how they should be used.
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Lawson, Harry Wilbur was born on June 22, 1920 in Chicago, Illinois, United States. Son of Harry Wilbur and Maude Lillian (Cleveland) Lawson.
Bachelor of Science, University Illinois, 1941. Postgraduate, University Cincinnati, 1950.
Chemist, laboratory supervisor DuPont, Joliet, Illinois, 1941-1944. Manager product devel technical service Procter & Gamble, Cincinnati, 1946-1982, founder food service research department, 1947. Retired, 1982; chemistry consultant, Cincinnati, Florence, Kentucky, Canada, Honduras, from 1982.
Honorary member faculty Michigan State University, Lansing, 1977. Volunteer executive International Executive Service, Honduras, 1988. Program speaker National Restaurant Association, Chicago, 1952-1955.
(This book was written as a basic reference textbook for s...)
Manager Little League Baseball, Cincinnati, 1954-1963. Vice president Parent-Teachers Association, Mount Airy, Ohio, 1957. President Aiken High School Boosters, Cincinnati, 1966.
With United States Navy, 1944-1946, PTO. Member American Chemical Society, American Oil Chemists Society, American Bakers Association, American Association Cereal Chemists, Institute American Poultry Industries, American Society Bakery Engineers (program chairman).
Married Betty Jane Cooper, March 13, 1944. Children: Ralph S., Janet Lawson Jenrette, Sally Bailey.