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Midterm2
Purchasing
| Question | Answer |
|---|---|
| 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
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