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| like most potentially hazardous foods high in protein, milk is a good growth medium for harmful |
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| the amount of air in a frozen dairy product is referred to as |
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| dairy products containing a great deal of fat tend to have higher AP prices than those with lower amounts of fat |
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| What is an appropriate intended use for manufacturing grade milk? |
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| shell eggs labeled "fresh " cannot be older than |
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| which grade of fresh shell egg do restaurant operators normally purchase |
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| Grade B milk is also referred to as Manufacturing Grade milk. |
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| must weigh at least 4 1/2 pounds |
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| fresh shell eggs that float in water are not as fresh as those that do not |
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| a flat contains____ dozen fresh shell eggs |
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| the quality of brown shell eggs is the same as that of white shell eggs. however, they are laid by breeds of chickens that have red (or dark-colored) feathers. |
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| the egg grader normally uses the candling technique to check the interior quality of fresh eggs |
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| heating milk to reduce the number of bacteria is a process known as homogenization |
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| fresh shell eggs older than 4 weeks are referred to as |
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| whole milk packed in aseptic packages is shelf stable and can be stored at room temperature |
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| Which fresh shell egg size does the restaurant operater normally purchase? |
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| ultra-pasteurized (UP) milk sold in aseptic packages does not need to be refrigerated |
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| the most common preservation method for fresh shell eggs is |
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| the federal government will not allow restaurants to serve raw milk; however most states will allow it |
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| it is unlawful to serve certified milk in a commercial restaurant operation |
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