“Animal Fat—Lard LardΔ is fat rendered from hogs. Its quality varies according to its color, texture, and flavor.” — Ruby Parker Puckett Copy Share Image
“To determine the edible price (EP price) use this formula:” — Ruby Parker Puckett Food Copy Share Image
“The specialty distributor of the 1980s has become the broad-line distributor of the 2000s.” — Ruby Parker Puckett Distributor Copy Share Image
“Organic milkΔ comes from cows that are raised on a pastureland free of all chemical compounds.” — Ruby Parker Puckett Organic Copy Share Image
“Goat’s milkΔ is easily digested, but it quickly deteriorates and becomes odoriferous.” — Ruby Parker Puckett Goat Milkδ 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)… — Ruby Parker Puckett Food Copy Share Image
“If the fish is purchased as a ready-to-cook breaded product, the ratio of fish to breading should be checked to ensure that… — Ruby Parker Puckett Money 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 Food 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 Food Copy Share Image
“The U.S. Department of Agriculture (USDA) sets quality standards for meat, poultry, eggs, dairy products, fruits, vegetables, and nuts. The U.S. Department… — Ruby Parker Puckett Dairy products 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 Food Copy Share Image
“The storeroom should be equipped with a scale that is capable of weighing items up to 200 to 500 pounds, along with… — 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 Food Copy Share Image
“Several types of inventory records are maintained in an effort to monitor food cost, determine purchase quantity, and identify inventory levels to… — Ruby Parker Puckett Investing 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
“When product labor cost is high it is usually better to purchase the convenience item. Value Analysis A formula to determine the… — Ruby Parker Puckett Copy Share Image
“Fruit is defined as the edible portion of mature and flowering products of a tree or plant that contains ripened seeds and… — Ruby Parker Puckett Fruit Copy Share Image
“Flour Specifications Specifications for floursΔ commonly include the percentage of protein required and the ash content. The following examples illustrate suggested specifications… — Ruby Parker Puckett Happiness 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… — Ruby Parker Puckett Usda Organic 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 Food Copy Share Image
“Noncontract purchasing (sometimes called informal buying) is done through verbal and written communications between buyer and vendor through telephone sales representatives. However,… — Ruby Parker Puckett Communication 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 Food 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 Food 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 Food Copy Share Image
“With centralized purchasing, the most common method of purchasing used in health care institutions, a separate department in the institution specializes in… — Ruby Parker Puckett Health Copy Share Image
“On the Pacific Coast, salmon usually is sold by species name because of the differences in color, texture, and flavor among species.… — Ruby Parker Puckett High quality Copy Share Image
“Three goals are achieved with the JIT purchasing process: inventory is decreased significantly, as are related costs; space management is simplified; and… — Ruby Parker Puckett Goals 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 Food 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 Dairy products 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 Fruits and vegetables 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 Adjusting 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 Bidding 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 Food 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 Food 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 Food Copy Share Image
“Experiments with the heavy foil wrapping of beef roasts have shown that cooking time is increased, cooking losses are higher, and the… — Ruby Parker Puckett Time Copy Share Image
“Products should be stored 6 to 10 inches above the floor, 2 inches from the wall, and 18 inches from overhead sprinklers.” — Ruby Parker Puckett Copy Share Image
“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 Specification 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 Butter Copy Share Image
“Many operations are reluctant to abandon the option of on-premises production in case the quality, availability, or cost of the prepared items… — Ruby Parker Puckett Production Copy Share Image
