“Several types of inventory records are maintained in an effort to monitor food cost, determine purchase quantity, and identify inventory levels to maintain. Six of them are outlined in the following subsections: valuing inventory, the “ABC method,” fixed-item inventory, par… — Ruby Parker Puckett 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 3. To provide accurate information on type and quantity of food and supplies on hand 4. To monitor usage of… — 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
