Busy. Please wait.
or

show password
Forgot Password?

Don't have an account?  Sign up 
or

Username is available taken
show password

why


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.


Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
Know
remaining cards
Save
0:01
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
Retries:
restart all cards
share
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

Midterm2

Purchasing

QuestionAnswer
4 dairy products highest to lowest milk fat butter 30%- 45%, cream 30%-35%, ice cream 10%, milk
Size destination for shell eggs
Value equation value= quality * serivce / price
seafood/ fish product specs appropriate species market name market form/ packaging style preservation/ preparation method brand sizes grade shipping method distribution method temperature on arrival weight % of glaze % of live shellfish & of breading
butter Grade AA sweet cream Grade A Grade B Grade AA and A 80%fat
Quality grades young/older animals
Beef carcass bone, muscle, round, short loin, rib, chuck
meat when exposed to oxygen and why becomes bright, cherry red
what gives meat its color myoglobin is the protien that holds the oxgyen. the amount in the muscles of different animals is what gives meat its color.
Testing committee fuctions assist in setting up purchase specs assist in buy or make analysis maintain a continous tasting program to montior costs, qualtiy, taste and presentation
Testing committee people top management food and beverage director purchasing agent, chef or food production manager, catering manager
no-roll mean
Finincail aspects buying power, good credit
inspection and grading
Created by: babygirl2010