“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 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 Copy Share Image
“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 Copy Share Image
“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 Copy Share Image
“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 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 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
“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 Copy Share Image
“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 Copy Share Image
“Food laws have several purposes: To ensure the nutritional value of all foods To maintain the integrity of all foods To protect… — Ruby Parker Puckett Copy Share Image
“Irradiation is used to inhibit the sprouting of tubers in potatoes; delay the ripening of some fruits and vegetables; control insects in… — Ruby Parker Puckett Copy Share Image
“As cheddar cheese ages, its flavor becomes sharper. The market flavors available are fresh or current; medium, mild, or mellow; aged or… — 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
“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 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 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 Copy Share Image
“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 Copy Share Image
“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 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 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 My Plate suggests that the daily intake of vegetables should be three to five servings per day. Vegetables should always be… — Ruby Parker Puckett Copy Share Image
“My Plate food guide recommends that four servings of fruits should be eaten each day. Fruits may be used to accompany an… — Ruby Parker Puckett Copy Share Image
“The food production systems used most commonly today are classified as cook and serve (conventional), cook and chill, cook and freeze, and… — 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
“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 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 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 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 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 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 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
“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
“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 Copy Share Image
“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 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 Copy Share Image
“The USDA Food Safety and Inspection Service (FSIS) provides safe food handling tips.” — Ruby Parker Puckett 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 Copy Share Image
“Container Size The container sizeΔ selected can affect cost, quality of food, and ease of handling.” — Ruby Parker Puckett 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 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, and the… — 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
“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
“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 Copy Share Image
“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 Copy Share Image
“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 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) should be… — Ruby Parker Puckett 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 specific number… — Ruby Parker Puckett 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 foods.” — Ruby Parker Puckett Copy Share Image
“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 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 Copy Share Image
