Page 98 - Gulf Coast Division - Training Manual 5 -18

Quick QUIK
Raisin RSN
Raspberry RASP
Ravioli RAV
Ready to Cook RTC
Ready to Bake RTB
Ready to Serve RTS
Ready Set Serve RSS
Red RD
Red Tart Pitted RTP
Reduced RDU
Refrigerate and Refrigerated RFRG
Regular REG
Replace and Replacement REPL
Restaurant REST
Roast RST
Romaine RSTD
Roasted ROM
Rosemary RSMRY
Round RND
Sack SK
Salisbury SALSB
Salmon SALM
Sandwich SAND
Sanitary, Sanitize, and Sanitizer SANI
Sauce SC
Sausage SAUS
Scramble and scrambled SCR
Season or seasoned SEAS
Seedless SDLS
Select and Selections SEL
Serve SRV
Shake SK
Shaker SKR
Sieve SV
Shape SHP
Shred and Shredded SHRD
Silverware SILVW
Size SZ
Skinless SKNLS
Skin On SK ON
Slice, Sliced , or Slices SL