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Agricultural Marketing Service beans bids blemished boneless bread bushel Cereal Cheddar cheese Code of Federal cream cubed steaks cuts delivery discoloration dry milk egg products Federal Regulations Federal Specification Number Federal Standards fish flavor and odor flour Food and Drugs free from defects free of defects Fresh or Frozen Grade A Fancy ground beef inch ingredients inspection inventory Juice labeled Liver lnspection lnstitutional Meat Purchase Meat Purchase Specification moisture mushy normal flavor Off-color Off-flavor ounces Drained Weight Packing Medium peas Points for Specifications pork poultry Pound Form pounds Select practically free prepared process cheese Purchase Units quantity reasonably free reasonably uniform Recommended Points school food service seed show no evidence similar varietal characteristics Sirup skin Slices soft Standards of Identity Standards of ldentity Steak stems Style sugar tender texture Textured Vegetable Protein tomato trimmed Type U.S. Department U.S. Grade USDA vegetables and fruits vendor Watch wheat
Page 1 - ... tablespoons of peanut butter; or an equivalent quantity of any combination of the above-listed foods. To be counted in meeting this requirement, these foods must be served in a main dish or in a main dish and one other menu item.
Page 116 - ... of this section, it passes through a No. 20 sieve, but not more than 3 percent passes through a No. 100 sieve. It is freed from bran coat, or bran coat and germ, to such extent that the percent of ash therein, calculated...
Page 1 - Except as otherwise provided in this section, a Type A lunch shall contain, as a minimum, each of the following food components in the amounts indicated: (i) One-half pint of fluid whole milk as a beverage.
Page 112 - Macaroni products; identity; label statement of optional ingredients. (a) Macaroni products are the class of food each of which is prepared by drying formed units of dough made from semolina, durum flour, farina, flour, or any combination of two or more of these, with water and with or without one or more of the optional ingredients specified in subparagraphs (1) to (6), inclusive of this paragraph.
Page 2 - U cup of this requirement. BREAD One slice of whole-grain or enriched bread; or a serving of other bread such as cornbread, biscuits, rolls, muffins, made of whole-grain or enriched meal or flour.
Page 55 - Meats-Same limitations as above on fat, added water and corn syrup. Must contain at least 15% skeletal meat. Each byproduct or variety meat must be specifically named in the list of ingredients. These include hearts, tongue, spleen, tripe, stomachs, etc.
Page 5 - In general, standards of fill require packages to contain the maximum quantity of food that can be sealed in the container and processed without damaging the food. These standards apply to products that may shake down or settle after filling, or, those which are made up of a number of units or pieces, packed in a liquid. For example, a packer is not allowed to half-fill a can with peas and fill the rest of the can with water.
Page 40 - Examined and passed by the Food and Drug Administration of the US Department of Health, Education, and Welfare.
Page 1 - Two ounces (edible portion as served) of lean meat, poultry, or fish; or two ounces of cheese; or one egg; or onehalf cup of cooked dry beans or peas; or four tablespoons of peanut butter; or an equivalent quantity of any combination of the above-listed foods. To be counted in meeting this requirement, these foods must be served in a main dish or in a main dish and one...