ABSTRACT
In the last few decades, a tremendous revolution has occurred within the family structure. The inclusion of women in the labor force has caused a radical change in lifestyles, characterized by a dramatic reduction in the times for meal preparation. An increasing number of people have at least one meal away from home, making use of public or private food services. In this context, industrial kitchens need to prepare and cook large numbers of meals in short periods of time, often with limited staff and equipment. At the same time, consumers have become more health conscious about food choices and have developed interest in both fresh and convenience products (Rocha and Morais, 2007).
