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| liquor distributors sometimes are permitted by the state to offer a price discount. this discount is 2. sometimes referred to as a(n): |
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| When purchasing processed meat items, such as bacon and sausage, the best way to specify the quality desired is to use |
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| the most common form of meat aging is |
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| when purchasing postmix nonalcoholic beverage products, the buyer anticipates some cost savings because he or she is usually product concentrates |
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| Nitrites are responsible for the characteristics color and flavor of cured meats |
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| a beverage alcohol that contains 50% alcohol will have a proof level of |
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| government inspection of meat animals is done both before and after slaughtering |
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| a wine dispensing unit that has a nitrogen-flushing system |
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| since keg beer is not pasteurized, it must be stored at approximately 60*F. |
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| inspection of meat for wholesomeness has been mandatory since the passage of |
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| Federal Meat Inspection Act |
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| Which one of the following beef quality grades is sometimes referred to as "grass-fed" beef? |
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| U.S. commercial beef usually lacks |
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| mold forms on meat during the dry aging process |
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| which one of the following items has the shortest shelf life? |
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| the federal government requires bar operators to maintain liquor invoices and bill-paying records. |
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| edible byproducts are sometimes referred to as |
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| Which one of the following is an example of an equipment program |
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| a coffee supplier allows you to use brewing equipment at no charge |
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| the acronym "MADD" stands for "Manufacturers and Distributors of Drinks." |
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| Beef quality grades are based primarily on |
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| the 400 series of IMPS numbers is used to designate standardized cuts of |
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| the fat cover on an animal carcass is referred to as |
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| the selection factor, "point of origin." can be very important consideration when purchasing |
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| the age of an animal at time of slaughter is seldom an important consideration in meat grading |
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| which of the following tenderization procedures is least common in the food service industry? |
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| The most fundamental selection factor for beverage alcohols is |
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