“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
“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
“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
“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
“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
“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 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 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 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
“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 Copy Share Image
“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 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
“Specifications for fresh, frozen, and canned fruits and vegetables should include the following information:Δ Name of product Style or type of product… — Ruby Parker Puckett Copy Share Image
“The USDA Food Safety and Inspection Service (FSIS) provides safe food handling tips. The program titled Fight BAC™ provides four guidelines to… — Ruby Parker Puckett Copy Share Image
“FiberΔ, such as cellulose gel, is added to low-fat milk to enrich the texture. The milk has a thicker consistency and a… — Ruby Parker Puckett 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
“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 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
“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
“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
“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
“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 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
“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 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
“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
“Cheese is classified by origin, consistency, texture, color, shape, coating, flavor, basic ingredient, and normal ripening period.Δ” — Ruby Parker Puckett Copy Share
“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
“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
“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
“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
“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
“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
“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
“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
“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
“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 Copy Share
“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 Copy Share
“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 Copy Share
