The major criterion a federal government inspector evaluates when grading a food item is?
the appearance of the food item
100
When meat is received from a supplier it should received at what temperature?
40 degrees F or slightly less for fresh meat; 0 degrees F or less for frozen meat
100
What is the definition of "certified organic"?
100% of the production, growing, storage, processing, packaging and shipping use organic materials.
100
After 1 week, an egg is no longer considered what grade?
AA
200
Advantages of specifications are: they are excellent cost control standards, they can be used to control quality and what else?
Someone could take over temporarily the regular buyer's position
200
Beef quality grades are based primarily on what two factors?
age of the animal at time of slaughter and marbling
200
The fore and hindquarters of a beef carcass is split where?
between the 12th and 13th rib
200
When buying produce can a buyer safely assume that every case weighs the same?
no, receivers must check quality and weigh orders
200
A product specification for a large (12x flat) crate of U.S.D.A. Grade AA High fresh shell eggs should bring in what?
30 dozen eggs, less than a week old
300
What is the most important piece of information to include on a specification?
intended use
300
Meat and poultry are inspected for wholesomeness by who?
United Sates Department of Agriculture
300
Institutional Meat Purchasing Specification or IMPS Numbers designate what?
different meat cuts
300
This is a type of packaging common to tomatoes, an size example of which is 4x5 or 5x6?
lug
300
This is a process to check the interior quality of eggs?
candling
400
The AP cost of an item is defined as what?
"as purchased" or the amount of money it cost you before any trimming or yield
400
What grade of produce will you most likely not see in a restaurant?
US 2
400
What is green meat?
meat that has not been aged
400
This is a method of storage that involves the oxygen in a storage room to be sucked out and ethylene gas pumped into the area to speed up or slow down the ripening of produce?
controlled atmosphere storage
400
The most common egg used in the food industry is?
large A
500
What is the definition of slab packaging?
the product is randomly placed into a container with no additional packaging
500
If meat passes U.S.D.A. inspection, it has been identified as healthy, wholesome and sound. If differs from grading that identifies what?
quality and/or marbling
500
Calves liver is a type of organ meat, another term for this type of meat is what?
offal
500
What is an acceptable substitute on a product spec for marjoram?
oregano
500
This is a hybrid of two other varieties of ducks, used for foie gras?