“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
“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
“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
“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
“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 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
“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
“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 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
“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
