“Although a humidity level as low as 65 percent is suggested for some products, a range between 80 and 95 percent is recommended for most foods.” — 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
