Food safety Quote by Ruby Parker Puckett

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

— Ruby Parker Puckett

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

— Ruby Parker Puckett

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

— Ruby Parker Puckett

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

— Ruby Parker Puckett

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

— Ruby Parker Puckett

“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…

— Ruby Parker Puckett

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

— Ruby Parker Puckett

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

— Ruby Parker Puckett

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

— Ruby Parker Puckett

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

— Ruby Parker Puckett

“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

“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