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Food Quotes by Ruby Parker Puckett

65 Food quotes by Ruby Parker Puckett

All Food quotes Ruby Parker Puckett’s page

Ruby Parker Puckett breaks food down into precise categories, describing cheese by origin, texture, color, and more. She stresses that ingredient ratios must stay constant when scaling recipes, while also giving clear rules for storing meat and handling olive oil. Her notes include formulas for edible price and strict specs for dairy and vegetable oils.

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“Animal Fat—Lard LardΔ is fat rendered from hogs. Its quality varies according to its color, texture, and flavor.”

Ruby Parker Puckett

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“The USDA Food Safety and Inspection Service (FSIS) provides safe food handling tips.”

Ruby Parker Puckett

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“To determine the edible price (EP price) use this formula:”

Ruby Parker Puckett

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“Container Size The container sizeΔ selected can affect cost, quality of food, and ease of handling.”

Ruby Parker Puckett

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“Having two or more strong-flavored foods (such as broccoli, onions, turnips, cabbage, and cauliflower) in the same meal has been avoided.”

Ruby Parker Puckett

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“Acidophilus-cultured milkΔ is low-fat or fat-free milk that is cultured with Lactobacillus acidophilus to digest the lactose. Lactose-intolerant people can often tolerate…

Ruby Parker Puckett

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“Olive Oil Olive oilΔ is made from only the green olive fruit. Olive oil may be made by the pressure applied by…

Ruby Parker Puckett

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“It is important that ingredient proportions never be changed when recipes are increased or decreased, although mixing and cooking times should be…

Ruby Parker Puckett

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“The Blue Goose Purchasing Guide to Fresh Fruits and Vegetables and Produce 101 are excellent references for use in purchasing fresh produce.”

Ruby Parker Puckett

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“Most seafood plants have implemented the hazard analysis critical control point system to ensure the safety of seafood.Δ”

Ruby Parker Puckett

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“For best quality, meat items that will be used within three to five days after delivery (within one day for ground meat)…

Ruby Parker Puckett

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“YogurtΔ is a cultured product that can be made from whole milk, low-fat milk with added milk solids, and skim milk with…

Ruby Parker Puckett

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“Grades of Milk GradesΔ are related to the conditions under which milk is produced and handled and the bacterial count in the…

Ruby Parker Puckett

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“For centuries oatsΔ were used as animal food. When evidence-based science researched oats and found that they help reduce cholesterol in humans…

Ruby Parker Puckett

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“One method to use to evaluate products is can cutting. A number of suppliers provide the products, and foodservice personnel, the purchasing…

Ruby Parker Puckett

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“Classification of Vegetables The classification of vegetables is by a specific part of the plant, as follows:Δ Classification Example Roots Carrots, radishes,…

Ruby Parker Puckett

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“The objectives of food production are to destroy harmful bacteria (food safety); increase digestibility; change and enhance flavor, form, texture, aroma, and…

Ruby Parker Puckett

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“Menu selections can be more varied, particularly when menu items are individually portioned before chilling or freezing. It is possible to offer…

Ruby Parker Puckett

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“Trans Fats and Hydrogenated Shortenings Trans fat is made when manufacturers add hydrogen to vegetable oil through a process called hydrogenation.Δ Hydrogenation…

Ruby Parker Puckett

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“Another important method of evaluation is to determine the as purchased (AP) weight, which is the amount of food purchased before processing…

Ruby Parker Puckett

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“Specifications for these products may be similar to the following:Δ Oil, mixed (cottonseed, soybean, and corn), 5-gallon container Shortening, all vegetable, high…

Ruby Parker Puckett

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“Regardless of how much meat is purchased at any one time, the written specifications to be given the vendor should include the…

Ruby Parker Puckett

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“Specification for Fish and Shellfish When developing specifications for fresh or frozen fish and shellfish, the following information should be included:Δ Species…

Ruby Parker Puckett

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“Graded products may bear the appropriate grade mark: USDC grade A, B, or C. The grade stamp signifies that the product meets…

Ruby Parker Puckett

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“Ready-to-eat cereal may contain a mixture of wheat, rice, or corn (or all of these). Dry cereals may contain a sweetening agent,…

Ruby Parker Puckett

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“On the Pacific Coast, salmon usually is sold by species name because of the differences in color, texture, and flavor among species.…

Ruby Parker Puckett

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“Once the entrées have been selected for both the noon and dinner meal, consider the entrée for the main meal first and…

Ruby Parker Puckett

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“The My Plate suggests that the daily intake of vegetables should be three to five servings per day. Vegetables should always be…

Ruby Parker Puckett

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“There are four ways to adjust a recipe: adjusting the number of portions yielded, changing the size of the portions, yielding a…

Ruby Parker Puckett

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“Textured soy protein (TSP) is made of soy protein concentrate, giving it some texture. TSP is available in a variety of forms…

Ruby Parker Puckett

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“A list of common container sizes for fresh fruits and vegetables is available from the United Fresh Fruit and Vegetable Association in…

Ruby Parker Puckett

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“Specifications for Milk and Milk Products Written specifications for milk and other dairy productsΔ are just as important as specifications for other…

Ruby Parker Puckett

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“Food stored in refrigerators should be covered, labeled, and dated. The maximum time to store open containers of food is two to…

Ruby Parker Puckett

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“Nutritional information is mandatory on labels only for foods for which a nutritional claim is made or that have added vitamins, minerals,…

Ruby Parker Puckett

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“Veal Veal is meat from calves up to 4 months of age that are milk or formula fed. The six USDA grades…

Ruby Parker Puckett

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“The USDA has an established voluntary system for grading the quality of products. There are two types of grade: yield grade and…

Ruby Parker Puckett

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“Macaroni products can be made with other kinds of wheat flours, so durum wheat pasta products should be specified for high quality.Δ”

Ruby Parker Puckett

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“Edible yield factor (EYF) is the figure that assists in the calculation of how many products will remain after preparation. The EYF…

Ruby Parker Puckett

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“Lids should be purchased for pans to be used in surface cooking because they help to reduce the cooking time needed for…

Ruby Parker Puckett

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“The quality desired, style, number of chips per pound, and total weight of the container should be included in a specification for…

Ruby Parker Puckett

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More by Ruby Parker Puckett

“Intended Use The customer makeup of the area served and the intended useΔ of a product determines which product style to buy, and the…

Ruby Parker Puckett

“Cheese is classified by origin, consistency, texture, color, shape, coating, flavor, basic ingredient, and normal ripening period.Δ”

Ruby Parker Puckett

“This process is known as closed bidding and is not as formal as contract bidding, which is discussed later in the chapter.”

Ruby Parker Puckett

“It is important that ingredient proportions never be changed when recipes are increased or decreased, although mixing and cooking times should be adjusted as…

Ruby Parker Puckett

“Olive Oil Olive oilΔ is made from only the green olive fruit. Olive oil may be made by the pressure applied by hand to…

Ruby Parker Puckett

“The USDA organic seal appears on foods labeled as: 100 percent organic: Products made entirely from organic ingredients Organic: Products containing 95 percent organic ingredients Made…

Ruby Parker Puckett

“For best quality, meat items that will be used within three to five days after delivery (within one day for ground meat) should be…

Ruby Parker Puckett

“There are four ways to adjust a recipe: adjusting the number of portions yielded, changing the size of the portions, yielding a specific number…

Ruby Parker Puckett

“To determine the edible price (EP price) use this formula:”

Ruby Parker Puckett

“Specifications for Milk and Milk Products Written specifications for milk and other dairy productsΔ are just as important as specifications for other foods.”

Ruby Parker Puckett

“Specifications for these products may be similar to the following:Δ Oil, mixed (cottonseed, soybean, and corn), 5-gallon container Shortening, all vegetable, high ratio, no…

Ruby Parker Puckett

“Vegetable Oils Vegetable oilsΔ for general and specialized uses include those from a single source and blends of several different vegetable oils.”

Ruby Parker Puckett

“When a substitute is made it must follow CMS standards that state “the substitute must equal in value in calories, protein and so forth…

Ruby Parker Puckett

“The item may be selected from a manufacturer’s or equipment supplier’s catalog rather than by writing a detailed specification.Δ”

Ruby Parker Puckett

“Many operations are reluctant to abandon the option of on-premises production in case the quality, availability, or cost of the prepared items fails to…

Ruby Parker Puckett