“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
“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
“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
“Food is also considered to be adulterated if (1) damage or inferiority is concealed, (2) the label or container is misleading, or… — Ruby Parker Puckett 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
“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 Copy Share Image
“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
“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
“Savings in excess of 20 percent is the primary reason foodservice directors use group purchasing. Other benefits include product standardization, increased quality,… — Ruby Parker Puckett Time spent 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
“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
“The specialty distributor of the 1980s has become the broad-line distributor of the 2000s.” — Ruby Parker Puckett 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 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
“Fresh Fish High-quality fresh fish has firm, elastic flesh with a smooth, slippery slime and shiny surface. The eyes should be bulging… — Ruby Parker Puckett Fresh fish Copy Share Image
“The most widely marketed poultry—broiler-fryer chickens, turkeys, Cornish game hens, ducks, and geese—are all young, tender birds. For that reason, broiling, frying,… — Ruby Parker Puckett Copy Share Image
“Cut-up pieces frequently cost more due to labor cost, developed specifications for whole poultry carcasses and parts.Δ” — Ruby Parker Puckett 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 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 Fruits and vegetables Copy Share Image
“Self-rising flour is when one-half teaspoon of salt and 1 1/2 teaspoon leavening is added to one cup of all-purpose flour. This is… — Ruby Parker Puckett 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 Copy Share Image
“The objectives of food production are to destroy harmful bacteria (food safety); increase digestibility; change and enhance flavor, form, texture, aroma, and… — Ruby Parker Puckett Change Copy Share Image
“The expansion of cost-effective EDI communication systems will provide at least three benefits: immediate customer access to the distributor’s computer while decreasing… — Ruby Parker Puckett Communication Copy Share Image
“Market Forms of Meats Meat can be purchased in several market styles: by the half- or quarter-carcass, in wholesale or primal cuts,… — Ruby Parker Puckett Investing Copy Share Image
