“Do not store eggs at room temperature. If eggs are not delivered in a refrigerated truck and are warm when they arrive… — Ruby Parker Puckett Copy Share Image
“However, medium eggs at any price per dozen over 70 cents would cost more per ounce than large eggs at 80 cents… — Ruby Parker Puckett Large Eggs Copy Share Image
“Having two or more strong-flavored foods (such as broccoli, onions, turnips, cabbage, and cauliflower) in the same meal has been avoided.” — Ruby Parker Puckett Food Copy Share Image
“Food stored in refrigerators should be covered, labeled, and dated. The maximum time to store open containers of food is two to… — Ruby Parker Puckett Time Copy Share Image
“Once slow-moving products have been identified, if possible, they should be incorporated into the menu as “specials of the day.” — Ruby Parker Puckett Slow 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
“The USDA Food Safety and Inspection Service (FSIS) provides safe food handling tips.” — Ruby Parker Puckett Food Copy Share Image
“YogurtΔ is a cultured product that can be made from whole milk, low-fat milk with added milk solids, and skim milk with… — Ruby Parker Puckett Food Copy Share Image
“Never thaw chickens or turkey on a counter nor overnight on a counter. To hasten the thawing process, remove the neck and… — Ruby Parker Puckett Thanksgiving Copy Share Image
“Several types of knives are needed, including French cooks’ knives that have a 10-inch blade for chopping, paring knives, utility or boning… — Ruby Parker Puckett Knives Needed Copy Share Image
“Acidophilus-cultured milkΔ is low-fat or fat-free milk that is cultured with Lactobacillus acidophilus to digest the lactose. Lactose-intolerant people can often tolerate… — Ruby Parker Puckett Copy Share Image
“For centuries oatsΔ were used as animal food. When evidence-based science researched oats and found that they help reduce cholesterol in humans… — Ruby Parker Puckett Science 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
“Four reasons have been cited for maintaining accurate inventory records: 1. To provide data for cost control 2. To assist in identifying purchasing needs… — Ruby Parker Puckett 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
“Classification of Vegetables The classification of vegetables is by a specific part of the plant, as follows:Δ Classification Example Roots Carrots, radishes,… — Ruby Parker Puckett Classification Copy Share Image
“Graded products may bear the appropriate grade mark: USDC grade A, B, or C. The grade stamp signifies that the product meets… — Ruby Parker Puckett Food 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 Ounces Pounds Copy Share Image
“Fish may be sold by different names in different parts of the country. For example, bass has many names: the Pacific bass… — Ruby Parker Puckett Seafood Copy Share Image
“Regardless of how much meat is purchased at any one time, the written specifications to be given the vendor should include the… — Ruby Parker Puckett Copy Share Image
“Grades of Milk GradesΔ are related to the conditions under which milk is produced and handled and the bacterial count in the… — Ruby Parker Puckett Food Copy Share Image
“Cheese Specifications Sample specificationsΔ for cheese include: Cheese, American, processed, medium blend, pasteurized, six 5-pound blocks Cheese, cheddar, natural, U.S. Grade A,… — Ruby Parker Puckett Cheese Copy Share Image
“Ready-to-eat cereal may contain a mixture of wheat, rice, or corn (or all of these). Dry cereals may contain a sweetening agent,… — Ruby Parker Puckett Food Copy Share Image
“Some institutions are combining their buying power by forming purchasing cooperatives, or GPOs, to save costs. These units are also known as… — Ruby Parker Puckett Group Purchasing Copy Share Image
“A specification is a clear and concise but complete description of the exact item desired so that all vendors have a common… — Ruby Parker Puckett Communication Copy Share Image
“Pork Pork is produced from young animals and is less variable in quality than beef. The USDA rates pork according to two… — Ruby Parker Puckett Pork 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
“Lamb The five USDA grades for lamb are “prime,” “choice,” “select,” “commercial,” “utility” and “cull.”Δ” — Ruby Parker Puckett 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
“Most foodservice operations try to turn over inventory from two to eight times per month.” — Ruby Parker Puckett Inventory Copy Share Image
“Container Size The container sizeΔ selected can affect cost, quality of food, and ease of handling.” — Ruby Parker Puckett Container 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
“All fruits including bananas, citrus, and especially all melons should be thoroughly washed before being served.Δ” — Ruby Parker Puckett Copy Share Image
“About two or three watts of light per square foot of floor area is recommended, with fixtures centered over the aisles.” — Ruby Parker Puckett Light Copy Share Image
“The meat can be purchased fresh or frozen, cooked or raw, plain or breaded, and canned. Shellfish purchased live in the shell… — Ruby Parker Puckett Shellfish Copy Share Image
“The information given to the consumer must be accurate, and food retailers and wholesalers are responsible for every mislabeled item, even if… — Ruby Parker Puckett Wholesalers Responsible Copy Share Image
“The prime vendor contract, also referred to as a systems contract, includes an agreement to purchase certain items for a specified time… — Ruby Parker Puckett Contract Copy Share Image
“The FDA inspects meat, fish, dairy products and fresh and processed fruits and vegetables for unsafe residue levels. The FDA publishes a… — Ruby Parker Puckett Dairy products Copy Share Image
“Quality grade refers to palatability or the overall taste appeal, tenderness, juiciness, and flavor of cooked meat. It is based on two… — Ruby Parker Puckett Copy Share Image
“Examples of each class of items are: A items: Meat, frozen convenience entrees, seafood B items: Dairy products, china C items: Staples (beans, flour, and… — Ruby Parker Puckett Dairy products Copy Share Image
