Quote by Ruby Parker Puckett

““Edible yield factor (EYF) is the figure that assists in the calculation of how many products will remain after preparation. The EYF is expressed as a percentage and equals the EP divided by the AP.””

Ruby Parker Puckett

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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…

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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…

Ruby Parker Puckett