“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
“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 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
“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
“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 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
“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 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 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 Fish 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
“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
“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
“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 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
“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
“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 Food 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
“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
“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 Copy Share Image
“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
“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
“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
“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
“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
“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
“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 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
“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
“Cheese is classified by origin, consistency, texture, color, shape, coating, flavor, basic ingredient, and normal ripening period.Δ” — Ruby Parker Puckett 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 Food Copy Share Image
“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 Customer 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 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 Food 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
“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
“Although aluminum may be satisfactory, the extra cost of stainless steel may be balanced by its longer life. For safety reasons, glass… — Ruby Parker Puckett Life 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
“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
