Get 2 days of unlimited access
at Clemson University

Textbook Notes for Food Science at Clemson University


CLEMSON UFD SC 2140Paul DawsonSpring

FD SC 2140 Chapter Notes - Chapter 3: Unsaturated Fat, Saturated Fat, Chloroform

OC16841194 Page
0
Fats and oils: the term fat has gained a bad reputation related to food. However, fats are an essential part of a proper diet and important constituent
View Document
CLEMSON UFD SC 3060FraserFall

FD SC 3060 Chapter Notes - Chapter 24-26: Software Regression, Exponential Smoothing, Hazard Analysis And Critical Control Points

OC15137585 Page
0
Subjective (na ve) use information, experience, and intuition least accurate. Time-series (moving average) rely on historical data about the demand for
View Document
CLEMSON UFD SC 3060FraserFall

FD SC 3060 Chapter Notes - Chapter 14: Management Information System, Foodservice, Statistical Classification

OC15137584 Page
0
A network of people, procedures, and equipment used to gather and process data to provide routine information to managers and decision makers. Includes
View Document
CLEMSON UFD SC 3060FraserFall

FD SC 3060 Chapter Notes - Chapter 10-13: Budget Control Act Of 2011, Foodservice, Tableware

OC15137587 Page
0
Plan for operating a business expressed in financial terms. Budgeting is the process of budget planning, preparation, control, reporting, utilization,
View Document
CLEMSON UFD SC 3060FraserFall

FD SC 3060 Chapter Notes - Chapter 17-18: Foodservice, Esophagitis, Gastritis

OC15137589 Page
0
What should be considered when planning a menu. Meal menu cycles over a specific period of time. Length depends on type of facility and length of stay.
View Document
CLEMSON UFD SC 2140Paul DawsonSpring

FD SC 2140 Chapter Notes - Chapter 2: Fallopia Sachalinensis, Fallopia Japonica, Scots Pine

OC16841192 Page
0
Is a polyphenol produced by several plants that is sold as a nutritional supplement. Is produced by several plants, apparently for its antifungal prope
View Document
CLEMSON UFD SC 3060FraserFall

FD SC 3060 Chapter Notes - Chapter 21-22: Agricultural Marketing Service, Kosher Foods, Dairy Product

OC151375816 Page
0
Procurement of goods or services for an operation. Not possible to produce high-quality meals from low-quality ingredients. Possible to produce low-qua
View Document
CLEMSON UFD SC 3060FraserFall

FD SC 3060 Chapter Notes - Chapter 15: Total Quality Management, Joint Commission, Food Safety

OC15137587 Page
0
Quality is characteristics of a product or service that bears on its ability to satisfy stated or implied needs and a product or service that is free o
View Document
CLEMSON UFD SC 3060FraserFall

FD SC 3060 Chapter Notes - Chapter 5-6: Nsf International, Energy Star, Umay

OC15137588 Page
0
What are examples of equipment used in receiving; preparation; production/cooking; service; beverage dispensing; and service. Raw or unprocessed materi
View Document
CLEMSON UFD SC 3060FraserFall

FD SC 3060 Chapter Notes - Chapter 1: Waste Management, Adult Daycare Center, Older Americans Act

OC15137589 Page
0
View Document
CLEMSON UFD SC 2140Paul DawsonSpring

FD SC 2140 Chapter Notes - Chapter 4: Papaya Ringspot Virus, Vitamin A Deficiency, Canola

OC16841191 Page
0
View Document
CLEMSON UFD SC 3060FraserFall

FD SC 3060 Chapter Notes - Chapter 2: Sous-Vide, Foodservice, Hazard Analysis And Critical Control Points

OC15137585 Page
0
Increased labor costs coupled with shortage of highly skilled employees new forms of food with built-in convenience or labor-saving features. Many ingr
View Document
Showing 1 — 12 of 25 result

Textbook Notes (270,000)
US (100,000)
Clemson U (700)
FDSC (20)