CSH 3200 Lecture Notes - Lecture 17: Foodservice, Red Cabbage, Red Color
26 Aug 2016
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Name the u. s. grades for fresh produce. Chapter 17 questions: fancy top quality produce, ~ 1% of all produce, no. 1 bulk of items produced, grade most retailers purchase: commercial slightly lower quality than no. 2 much lower quality than no. 1, yet much superior to no. 3: combination usually a mixture of no. 3 low-quality products just barely acceptable for packaging under normal conditions: field run ungraded products, what is the most frequently ordered grade of fresh produce in the hospitality industry, u. s. no. 1 produce: a product specification for fresh lemons could include the following information: Must be uniform in size and color: what would a buyer use a packer"s brand in lieu of a u. s. grade when preparing a product specification for fresh tomatoes? a. If the packer brand is well known or uses a specific type of tomatoes that the chef is looking for.
