“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 Food Copy Share Image
“Standing order purchasing is made for such items as bread, milk, eggs, and other products that have daily deliveries. Bids are requested… — Ruby Parker Puckett Purchasing Copy Share Image
“A purchase order is a legal document authorizing a supplier to deliver merchandise in accordance with the terms stated on the form.” — Ruby Parker Puckett Customer Copy Share Image
“Textured soy protein (TSP) is made of soy protein concentrate, giving it some texture. TSP is available in a variety of forms… — Ruby Parker Puckett Food 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
“The best size for the inventory varies among foodservice departments and depends on the size of the institution, the institution’s inventory policies,… — Ruby Parker Puckett Varies Foodservice 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
“Irradiation is used to inhibit the sprouting of tubers in potatoes; delay the ripening of some fruits and vegetables; control insects in… — 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
“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 Cheddar Copy Share Image
“Darkening of bones and meat around the bones occurs primarily in young broiler-fryer chickens (6 to 8 weeks old). The bones have… — Ruby Parker Puckett Bone marrow Copy Share Image
“Soy protein isolate is the most refined form of soy protein, and is mainly used in meat products to improve texture and… — Ruby Parker Puckett Food Copy Share Image
“TABLE 17.3 Official USDA Size Categories for Shell EggsΔ Verified by Egg Board 1981 and 2010. U.S. Weights or Classes, Size Minimum Weight… — Ruby Parker Puckett Shell Eggsδ Copy Share Image
“Another important method of evaluation is to determine the as purchased (AP) weight, which is the amount of food purchased before processing… — Ruby Parker Puckett Edible Copy Share Image
“Trans Fats and Hydrogenated Shortenings Trans fat is made when manufacturers add hydrogen to vegetable oil through a process called hydrogenation.Δ Hydrogenation… — Ruby Parker Puckett Food 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 Stored 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
“Portioning equipmentΔ such as scoops, ladles, and spoons should be available in both the production and service areas.” — 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 Production Copy Share Image
“Although a humidity level as low as 65 percent is suggested for some products, a range between 80 and 95 percent is… — Ruby Parker Puckett Humidity 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 Time 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 Food 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 Food 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 Food Copy Share Image
“Other types of milkΔ are available in some markets. Most of these milks come from mammals native to a specific geographic location… — Ruby Parker Puckett Investing 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 Food Copy Share Image
“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 Food 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 Food 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 Food Copy Share Image
“Power-purchasing” strategies are described, some of which are group purchasing organizations, just-in-time purchasing, one-stop purchasing, and prime vendor agreements.” — Ruby Parker Puckett Customer 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
“TABLE 17.1 Primal Cuts of Beef, Veal, Pork, and LambΔ Source: National Life Stock and Meat Board; National Cattlemen’s Beef Association.” — Ruby Parker Puckett Copy Share Image
“The foodservice director is responsible for developing food quality standards (as described in Chapter 4), implementing those standards, and following procedures to… — Ruby Parker Puckett Director Copy Share Image
“Contract purchasing (sometimes called formal buying and/or closed bidding) involves a binding agreement between vendor and purchaser.” — Ruby Parker Puckett Purchasing Copy Share Image
