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