“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 Food Copy Share Image
“Most seafood plants have implemented the hazard analysis critical control point system to ensure the safety of seafood.Δ” — Ruby Parker Puckett Food Copy Share Image
“If the fish is purchased as a ready-to-cook breaded product, the ratio of fish to breading should be checked to ensure that… — Ruby Parker Puckett Money Copy Share Image
“Never thaw chickens or turkey on a counter nor overnight on a counter. To hasten the thawing process, remove the neck and… — Ruby Parker Puckett Thanksgiving Copy Share Image
“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 Food Copy Share Image
“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 Food Copy Share Image
“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 Food Copy Share Image
“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 Copy Share Image
“Several types of inventory records are maintained in an effort to monitor food cost, determine purchase quantity, and identify inventory levels to… — Ruby Parker Puckett Investing Copy Share Image
“The meat can be purchased fresh or frozen, cooked or raw, plain or breaded, and canned. Shellfish purchased live in the shell… — Ruby Parker Puckett Shellfish Copy Share Image
“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 Classification Copy Share Image
“Fresh Fish High-quality fresh fish has firm, elastic flesh with a smooth, slippery slime and shiny surface. The eyes should be bulging… — Ruby Parker Puckett Fish Copy Share Image
“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 Change Copy Share Image
“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 Food Copy Share Image
“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 Food Copy Share Image
“TABLE 17.3 Official USDA Size Categories for Shell EggsΔ Verified by Egg Board 1981 and 2010. U.S. Weights or Classes, Size Minimum Weight… — Ruby Parker Puckett Copy Share Image
“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 Food Copy Share Image
“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 Copy Share Image
“The best size for the inventory varies among foodservice departments and depends on the size of the institution, the institution’s inventory policies,… — Ruby Parker Puckett Copy Share Image
“A purchase order is a legal document authorizing a supplier to deliver merchandise in accordance with the terms stated on the form.” — Ruby Parker Puckett Customer Copy Share Image
“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 Food Copy Share Image
“Once slow-moving products have been identified, if possible, they should be incorporated into the menu as “specials of the day.” — Ruby Parker Puckett Copy Share Image
“Standing order purchasing is made for such items as bread, milk, eggs, and other products that have daily deliveries. Bids are requested… — Ruby Parker Puckett Copy Share Image
“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 Food Copy Share Image
“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 Copy Share Image
“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 Food Copy Share Image
“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 Food Copy Share Image
“Cut-up pieces frequently cost more due to labor cost, developed specifications for whole poultry carcasses and parts.Δ” — Ruby Parker Puckett Copy Share Image
“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 Food Copy Share Image
“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 Food Copy Share Image
“Other types of milkΔ are available in some markets. Most of these milks come from mammals native to a specific geographic location… — Ruby Parker Puckett Investing Copy Share Image
“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 Food Copy Share Image
“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 Food Copy Share Image
“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 Food Copy Share Image
“Although a humidity level as low as 65 percent is suggested for some products, a range between 80 and 95 percent is… — Ruby Parker Puckett Humidity Copy Share Image
“Many operations are reluctant to abandon the option of on-premises production in case the quality, availability, or cost of the prepared items… — Ruby Parker Puckett Copy Share Image
“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 Copy Share Image
“Quality grade refers to palatability or the overall taste appeal, tenderness, juiciness, and flavor of cooked meat. It is based on two… — Ruby Parker Puckett Quality Copy Share Image
“Portioning equipmentΔ such as scoops, ladles, and spoons should be available in both the production and service areas.” — Ruby Parker Puckett Copy Share Image
“Examples of each class of items are: A items: Meat, frozen convenience entrees, seafood B items: Dairy products, china C items: Staples (beans, flour, and… — Ruby Parker Puckett Copy Share Image
