“Intended Use The customer makeup of the area served and the intended useΔ of a product determines which product style to buy,… — Ruby Parker Puckett Fruits and vegetables 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… — Ruby Parker Puckett Time 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 Olive oil 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 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 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 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
“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 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
“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
“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 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 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
“For wholesale purposes grading is important for pricing of fruit. The Agricultural Marketing Service of the USDA is responsible for the grading… — Ruby Parker Puckett 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
“A common shipping term, free-on-board (FOB), means that the products are delivered to a specific location (preferably the foodservice loading dock) with… — Ruby Parker Puckett Copy Share Image
“Goat’s milkΔ is easily digested, but it quickly deteriorates and becomes odoriferous.” — 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 Food 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
“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 Copy Share Image
“Organic milkΔ comes from cows that are raised on a pastureland free of all chemical compounds.” — Ruby Parker Puckett Copy Share Image
“To convert decimal fractions to the next smallest weight unit, use the following as a guide. To obtain ounces from pounds, multiply… — Ruby Parker Puckett Copy Share Image
