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46 Cards in this Set
- Front
- Back
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What are the US grades for canned, bottled, frozen, and dried items?
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Grade A,B, and C
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Whats the main diff b/w US Grade B and US Grade C?
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may contain broken or uneven pieces
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the choice of which food-processing method a buyer selects is usually affected by what three major criteria?
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food quality, AP price, and the need for convenience
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AMS stands for?
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Agricultural Marketing Service
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Appropriate temperature for canned/bottled products? frozen?
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50-70 degrees. -10-0 degrees for frozen
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What is a CN label?
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Child Nutrition
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can-cutting test/holding court?
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test to compare brands.
holding court is when the salespersons or suppliers are in attendance |
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pull-strategy
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coerce people to buy certain product lines
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What are the US grades for fresh fluid milk?
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Grade A
Manufacture Grade (or Grade B) |
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What are the US grades for butter?
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AA
A B |
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Min weight for gallon of ice cream?
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4.5 lbs (1.6 lbs food solids)
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Min weight for butterfat content in icecream?
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10%
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What is the primary purpose of pasteurization? homogenization?
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pasteurization - to rid of harmful bacteria
homogenization - prevent butterfat from separating |
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What are the US grades for dry nonfat milk? whole milk?
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Extra
Standard -- nonfat Premium Extra Standard -- whole |
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whats the primary diff between premium and competitive icecream?
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premium has 15-18% butterfat
regular has 12% competitive has 10% |
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why should dairy products not be stored with fresh produce?
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most dairy products pick up odors
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grading factors for cheese?
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AA
A B C |
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overrun
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amount of air in a frozen dairy product
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jumbo eggs oz
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30
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extra large eggs oz
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27
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large egg oz
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24
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medium egg oz
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21
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small egg oz
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18
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peewee egg oz
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15
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a "flat' contains ___ dozen fresh shell eggs
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2 1/2 dozen
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candling
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check the interior quality of fresh eggs
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red feathered hens
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rhode island red, new hampshire, plymouth
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white feathered hens
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leghorn, white rock, cornish
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what are the US consumer grades for poultry?
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Grade A, B, and C
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why is the age of a bird at the time of slaughter an important selection factor?
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age can affect the intended use of the poultry
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why do hen turkeys generally have a higher AP price than tom turkeys?
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hends tend to be tastier, juiciers, and havfe higher conversion weirds
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the primary grading factor for the poultry grades "procurement 1 and procurement 2" is:
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based almost entirely on edible yield
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what is another term for "conversion weight"
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edible yield
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why is the weight of a fresh whole bird important?
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the larger the bird, the higher the edible yield.
over 20 lb = more fat |
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why is chicken considered a commodity?
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because buyers dont see much of a different from one frying chicken from another
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List the US grades for fish
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Grade A, B, and C
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what does PUFI stand for?
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Packed Under Federal Inspection
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why is point of origin of fish important
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they have diff. characteristics and are not the same
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14/16 crab legs entail what?
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14 lbs of 16 pieces
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what is the primary diff bw a round and drawn fish?
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round = fish right out of the water
drawn = parts have been removed |
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farm-raised ____ is the largest segment of the aquaculture industry
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catfish
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NAMP
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national association of meat purveyors
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grade for beef
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prime, choice, select, standard, commercial, utility
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grade for lamb
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prime, choice, good, utility
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grade for pork
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1, 2, 3, 4, utility
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grade for veals
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prime, choice, good, standard, utility, cell
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