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Vertical rotisserie spit-cooking and serving for shaved meat dishes

Author
South Carolina Department of Health and Environmental Control
Subject
Cooking (Meat)--Law and legislation--South Carolina; Roasting (Cooking)--Law and legislation--South Carolina; Skewer cooking--Law and legislation--South Carolina
Vertical rotisseries are used in the cooking of ground, comminuted, or stacked meats for dishes such as gyro, al pastor, shawarma, and doner kebab. Meat is sliced from the outer layer of the rotating cone or loaf as it cooks on the spit.
URI
https://dc.statelibrary.sc.gov/handle/10827/48862
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Date
2023-02-08
Metadata
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Date Accessioned2023-03-14T12:07:44Z
Date Available2023-03-14T12:07:44Z
Item Formatapplication/pdf
Media TypeDocument
Item LanguageEnglish
PublisherSouth Carolina State Library
Digital CollectionSouth Carolina State Documents Depository
RightsCopyright status determined to be in the public domain on April 27, 2020 by United States Supreme Court ruling (Georgia et al., Petitioners v. Public.Resource.Org, Inc. : 590 U.S.__(2020))
TypeText
Digitization SpecificationsThis South Carolina State Document was either saved from a document available publicly online in PDF format or converted to PDF using Adobe Acrobat DC.