Using examples of menu items of dairy, egg, poultry, fish and poultry, explain the need for and significance of quality grades. Describe what you believe to be a cause for misrepresenting quality. What would be a possible effect? Reference a news or web article discussing a misrepresentation of quality. Also use at least one reference from http://ezproxy.apus.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=nlebk&AN=492785&site=ehost-live&scope=site&ebv=EB&ppid=pp_361
Instructions Using examples of menu items of dairy, egg, poultry, fish and poult
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