“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
“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
“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
“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
“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
“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
“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
“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 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
“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
“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 Fruit 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
“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 Analysis 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
“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 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
“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 Food Copy Share Image
“Edible yield factor (EYF) is the figure that assists in the calculation of how many products will remain after preparation. The EYF… — Ruby Parker Puckett Food 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 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 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
“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
“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 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
“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
“Portioning equipmentΔ such as scoops, ladles, and spoons should be available in both the production and service areas.” — 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 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 Quality 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
“The trend is for the following new coffee drinks: espresso, a shot of hot strong caffè served in a small cup with… — Ruby Parker Puckett Copy Share Image
“Specifications for fresh, frozen, and canned fruits and vegetables should include the following information:Δ Name of product Style or type of product… — Ruby Parker Puckett Food Copy Share Image
“FOB origin is stipulated when the order is placed, and the buyer selects the transport company and pays the freight company, owns… — Ruby Parker Puckett Business Copy Share Image
“The USDA Food Safety and Inspection Service (FSIS) provides safe food handling tips. The program titled Fight BAC™ provides four guidelines to… — Ruby Parker Puckett Food 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
“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 Copy Share Image
“Lactose-Free Milk Lactose-free milkΔ contains lactose that has been broken down to make it easier to digest. Lactose, an enzyme, has been… — Ruby Parker Puckett 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 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
“FiberΔ, such as cellulose gel, is added to low-fat milk to enrich the texture. The milk has a thicker consistency and a… — Ruby Parker Puckett Food Copy Share Image
