Investing Quote by Ruby Parker Puckett

“As cheddar cheese ages, its flavor becomes sharper. The market flavors available are fresh or current; medium, mild, or mellow; aged or sharp; and very sharp. Aged cheddar melts faster and produces a smoother product than cheese less than three months old.” quote by Ruby Parker Puckett — Download Open image

““As cheddar cheese ages, its flavor becomes sharper. The market flavors available are fresh or current; medium, mild, or mellow; aged or sharp; and very sharp. Aged cheddar melts faster and produces a smoother product than cheese less than three months old.””

Ruby Parker Puckett

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“Intended Use The customer makeup of the area served and the intended useΔ of a product determines which product style to buy, and the…

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“Cheese is classified by origin, consistency, texture, color, shape, coating, flavor, basic ingredient, and normal ripening period.Δ”

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“This process is known as closed bidding and is not as formal as contract bidding, which is discussed later in the chapter.”

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“It is important that ingredient proportions never be changed when recipes are increased or decreased, although mixing and cooking times should be adjusted as…

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“Olive Oil Olive oilΔ is made from only the green olive fruit. Olive oil may be made by the pressure applied by hand to…

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“The USDA organic seal appears on foods labeled as: 100 percent organic: Products made entirely from organic ingredients Organic: Products containing 95 percent organic ingredients Made with some organic ingredients: Products containing 70 percent organic ingredients Some organic ingredients: Products containing less than 70 percent organic ingredients (Dimitri and Greene, 2002)Δ”

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“For best quality, meat items that will be used within three to five days after delivery (within one day for ground meat) should be…

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“There are four ways to adjust a recipe: adjusting the number of portions yielded, changing the size of the portions, yielding a specific number…

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“To determine the edible price (EP price) use this formula:”

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“Specifications for Milk and Milk Products Written specifications for milk and other dairy productsΔ are just as important as specifications for other foods.”

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“Specifications for these products may be similar to the following:Δ Oil, mixed (cottonseed, soybean, and corn), 5-gallon container Shortening, all vegetable, high ratio, no trans fat, must not be partially hydrogenated or fractionated, 50-pound container Shortening, all vegetable, all purpose (smoking point 435°F [223°C]), no trans or saturated fats, 50-pound container Shortening, liquid, all vegetable with stabilizer, contains no trans…

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“Vegetable Oils Vegetable oilsΔ for general and specialized uses include those from a single source and blends of several different vegetable oils.”

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