“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 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
“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
“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
“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
“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
“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 Food Copy Share Image
“Four reasons have been cited for maintaining accurate inventory records: 1. To provide data for cost control 2. To assist in identifying purchasing needs… — Ruby Parker Puckett 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
“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 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
“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
“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
“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
“Slacking is the process of moderating the temperature of frozen foods before preparation such as deep fat frying. For example, if you… — Ruby Parker Puckett Food Copy Share Image
“When a substitute is made it must follow CMS standards that state “the substitute must equal in value in calories, protein and… — Ruby Parker Puckett Food Copy Share Image
“Power-purchasing” strategies are described, some of which are group purchasing organizations, just-in-time purchasing, one-stop purchasing, and prime vendor agreements.” — Ruby Parker Puckett Customer Copy Share Image
“The selection of appropriate service suppliesΔ (trays, dinnerware, tableware, hollowware, glassware, and disposables) is important for presenting meals attractively.” — Ruby Parker Puckett Food Copy Share Image
“ThermometersΔ are essential in the control of food quality. Oven thermometers should have a temperature range of 200°F to 600°F (93°C to… — Ruby Parker Puckett Food Copy Share Image
“The foodservice director is responsible for developing food quality standards (as described in Chapter 4), implementing those standards, and following procedures to… — Ruby Parker Puckett Director Copy Share Image
“Contract purchasing (sometimes called formal buying and/or closed bidding) involves a binding agreement between vendor and purchaser.” — Ruby Parker Puckett Copy Share Image
“Cheese is classified by origin, consistency, texture, color, shape, coating, flavor, basic ingredient, and normal ripening period.Δ” — Ruby Parker Puckett Copy Share Image
“Food is also considered to be adulterated if (1) damage or inferiority is concealed, (2) the label or container is misleading, or… — Ruby Parker Puckett Food Copy Share Image
“Intended Use The customer makeup of the area served and the intended useΔ of a product determines which product style to buy,… — Ruby Parker Puckett Customer Copy Share Image
“TABLE 17.1 Primal Cuts of Beef, Veal, Pork, and LambΔ Source: National Life Stock and Meat Board; National Cattlemen’s Beef Association.” — Ruby Parker Puckett Food Copy Share Image
“Although aluminum may be satisfactory, the extra cost of stainless steel may be balanced by its longer life. For safety reasons, glass… — Ruby Parker Puckett Life Copy Share Image
“About two or three watts of light per square foot of floor area is recommended, with fixtures centered over the aisles.” — Ruby Parker Puckett Light Copy Share Image
“Self-rising flour is when one-half teaspoon of salt and 1 1/2 teaspoon leavening is added to one cup of all-purpose flour. This is… — Ruby Parker Puckett Copy Share Image
“Vary the type of bread served from meal to meal. Include yeast breads, quick breads, sweet breads, specialty breads, popovers, biscuits, cornbread,… — Ruby Parker Puckett Bread Copy Share Image
“For wholesale purposes grading is important for pricing of fruit. The Agricultural Marketing Service of the USDA is responsible for the grading… — Ruby Parker Puckett Copy Share Image
“The FDA inspects meat, fish, dairy products and fresh and processed fruits and vegetables for unsafe residue levels. The FDA publishes a… — Ruby Parker Puckett Copy Share Image
“The prime vendor contract, also referred to as a systems contract, includes an agreement to purchase certain items for a specified time… — Ruby Parker Puckett Copy Share Image
“Coffee can also be decaffeinated. Decaffeinated coffee is made by using a chemical solvent or the Swiss water method to remove most… — Ruby Parker Puckett Coffee Copy Share Image
“Cheese Specifications Sample specificationsΔ for cheese include: Cheese, American, processed, medium blend, pasteurized, six 5-pound blocks Cheese, cheddar, natural, U.S. Grade A,… — Ruby Parker Puckett Copy Share Image
“At present, the FDA does not require genetically modified foods to be labeled; however, it has developed a guiding document for companies… — Ruby Parker Puckett Copy Share Image
“In a cook-and-chill production system, a specially designed quick-chilling refrigerator should be used to bring hot foods containing meat down to 41°F… — Ruby Parker Puckett Food Copy Share Image
“They are complex carbohydrates; fiber is the indigestible part of plant foods. Most grains are similar, being made up of endosperm, the… — Ruby Parker Puckett Food Copy Share Image
“The American Dietetic Association Task Force identified sustainability as “the capacity of being maintained over the long term in order to meet… — Ruby Parker Puckett Climate Copy Share Image
