Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FN 131 lec > Food Purchasing > Flashcards

Food Purchasing Flashcards

1
Q

sites that are part of the larger physical environment wherein food selection is made

A

Food purchasing sites

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Different purchasing sites offer diverse foods items from different ___________

A

food groups

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

_______________ is
partly a reflection of the changes in the purchasing sites which
comprise part of the food choice environment

A

changes in the diet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

_____________ is determined by a complex combination of
biological, socio-cultural, economic and technological factors
(European Food Information Council., 2005).

A

Dietary behavior

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Significance of Food Purchasing

A

“It is impossible to produce high quality
meals from low quality ingredients.”

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

General Objective in Purchasing

A

To buy the right kind of food, the right amount, at the
right time and at the right place at the right price

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

3 Specific Objectives in Purchasing

(Hint: Economy, Price, Quality)

A

To economize on time, energy, money

To get the best-priced product desired

To get the best quality and safe products

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Decision-making in purchasing can be complicated by these 3 factors:

(Hint: Peso, Food Item Price, Fluctuation)

A
  1. Stretching the food peso
  2. Prices of food items vary
    - form
    - quality
    - type of store
  3. Fluctuation in prices
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

5 Factors Influencing
Purchasing Practices

(Hint: GL, TPS, LP, BG, K&S in P&FP)

A
  1. Geographical location
  2. Type of Procurement Shop
  3. Lifestyle of people
  4. Budget
  5. Knowledge and skills in
    purchasing and foodprep
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Qualities in Buying the Right Kind of food item

(Hint: GA, VC, SM, AD, RS - SA, VS - SP)

A

Grade, Appearance

Variety, Composition

Size, Maturity

Absence of defects

Regulatory standards (stamp of
approval)

Voluntary standards (set by
producers)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Right kind = ?

A

Quality Aspects

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Provide equivalent parts of Beef Retail Cuts

  1. Beef Neck =
  2. Chunk Rib =
  3. Shoulder Blade =
  4. Rib primal =
  5. Short Loin =
  6. Round =
  7. Sirloin =
  8. Camto =
  9. Spare Ribs =
  10. Brisket =
  11. Shank =
    12.Shortloin - Camto =
A
  1. Beef Neck = Leeg
  2. Chunk Rib = Paypay
  3. Shoulder Blade = Kasim
  4. Rib primal = Kadera
  5. Short Loin = Tagiliran
  6. Round = Pierna corta
  7. Sirloin = Rump/Tapadera
  8. Camto = Flank
  9. Spare Ribs = Plate/Tadyang
  10. Brisket = Punta y pecho
  11. Shank = Kenchi
  12. Shortloin - Camto = Tenderloin/Lomo
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Provide equivalent parts of Pork Retail Cuts

  1. Tail
  2. Loin
  3. Boston Shoulder
  4. Head
  5. Jowl
  6. Foreshank and Foot
  7. Picnic Shoulder
  8. Porkchop
  9. Belly
  10. Hind Leg
  11. Hindshank and Foot
A
  1. Tail = Buntot
  2. Loin = Lomo
  3. Boston Shoulder = Paypay
  4. Head = Ulo
  5. Jowl = Kalamnan
  6. Foreshank and Foot = Pata unahan
  7. Picnic Shoulder = Kasim
  8. Porkchop = Costillas
  9. Belly = Liempo
  10. Hind Leg = Pigue
  11. Hindshank and Foot = Pata hulihan
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Provide equivalent of Entrails

  1. Liver
  2. Tongue
  3. Spleen
  4. Kidney
  5. Lungs
  6. Intestines
  7. Tripe
  8. Brain
A
  1. Liver - Atay
  2. Tongue - Dila
  3. Spleen - Lapay
  4. Kidney - Bato
  5. Lungs - Baga
  6. Intestines - Bituka
  7. Tripe - Tripa / Twalya
  8. Brain - Utak
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Factors considered when Buying Meat (9 items)

(Hint: DC, B, SM, CPS, SC, R, AMF, OF, PC)

A
  1. Desirable characteristics (e.g tenderness)
  2. Brands
  3. State of meat (fresh vs. chilled/frozen)
  4. Cost per serving of edible portion
  5. Suitable cuts to the type of food preparation
  6. Ratio of lean meat to bones
  7. Available market form
  8. Overall finish (affects juiciness, tenderness, shrinkage)
  9. Physical characteristics
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are the physical characteristics in Buying Meat?

(Hint: O, S, MG, CT)

A
  1. Odor
  2. Skin
  3. Muscle grains (young vs. mature)
  4. Amount of connective tissues
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Market Classifications of Poultry

A
  1. Chicken
    -Vantress or leghorn: grain fed, raised in cages
    -Native: free range
  2. Turkey
  3. Ducks
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Chicken Retail Cuts:

This is full length split down breast and back producing approximately equal left and right sides

A

Poultry Half

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Chicken Retail Cuts:

Half a breast, a wing, and a portion of the back

A

Breast Quarter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

A thigh, a drumstick and a portion of the back

A

Leg Quarter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What are the Factors considered in Buying Poultry?

(Hint: M, FA, SB, CB, PP)

A
  1. Maturity of birds
  2. Form Available
  3. State/Condition of the Bird
  4. Condition of the Body
  5. Poultry Parts
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Identify Maturity of Birds:
1. low in fat, more tender
2. higher in fat, less tender, can
withstand long cooking

A
  1. Young Birds
  2. Older Birds
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Forms Available in Buying Poultry

(Hint: LV, DR, DN, BL, IP)

A

Live

Dressed

Drawn

Boneless

In parts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Identify State/Condition of the Bird
1. immediately slaughtered
2. 30-36 deg F
3. 10 deg F

A
  1. Fresh
  2. Chilled
  3. Frozen
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What are the 2 Conditions of the Body in Buying Poultry?

A
  1. Absence of bruises
  2. Absence of accumulated water beneath the skin
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Poultry parts in Buying Poultry

(Hint: BR, D, T, L, W, B, N, G)

A

Breast

Drumsticks

Thigh

Leg (Thigh +
drumsticks)

Wings

Back

Neck

Giblet (gizzard, liver,
heart)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

3 Factors considered in Buying Eggs

A
  1. Types and Forms Available (Chicken, Quail, Duck)
  2. Grade
  3. Sizes
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

4 Types and forms available in Duck Eggs

A

Salted

Fertilized egg (balut)

Unfertilized egg (penoy)

Century egg (preserved egg wrapped in mud and rice hull)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Buying Fish and Seafoods:

4 Types available in Fishes

A

a. Saltwater fish
b. Freshwater fish
c. Fatty fish (tanigue)
d. Lean fish (alumahan)

30
Q

Buying Fish and Seafoods:

2 Types available in Seafoods

A

Seafoods

  1. Cephalopods (e.g squid, eels)
  2. Shellfish
    a. Soft shell (crustaceans e.g prawn, crabs)
    b. Hard shell (mollusks e.g oysters, clams)
31
Q

4 Desirable Characteristics of Fish

A

Odor

Clear eyes

Elastic flesh

Closed mouth

32
Q

2 Desirable characteristics (shellfish)

A

Tightly closed shells

Not slimy

33
Q

4 Desirable characteristics (shrimps)

A

Firm shell

Intact heads

Seaweedy to odorless smell

Not blackened

34
Q

Desirable characteristics (squid)

A

Plenty of ink (fresh)

35
Q

Styles Available in Fish

A

-Boneless
-Whole/Round
-Drawn
-Dressed/Pan-dressed
-Steaks
-Single fillet
-Sticks
-Butterfly fillet

36
Q

3 Types of Crabs

A

-Mud Crab (estuaries)
-Blue crab (salt water)
-Curacha

37
Q

Factors considered in Buying Fruits and Vegetables (Produce)

A
  1. Kind and degree of maturity
  2. Buy only the amount needed (high
    perishability)
  3. Fruits in season
  4. Size most suitable for the purpose
  5. Smaller fruits and vegetables are
    tastier
  6. Climacteric
  7. Non-climacteric
38
Q

These are the fruits that continue to ripen after harvesting (banana, tropical fruits)

A

Climacteric

39
Q

These are the fruits that do not
ripen after harvesting (e.g citrus
fruits, grapes)

A

Non-climacteric

40
Q

3 Desirable qualities (fruits)

A

Free from dirt

Discoloration

Absence of blemishes and
bruises

41
Q

4 Desirable qualities
(vegetables)

A

Firm/rigid leaves
not wilted

Free from mold,
decay or insects

Vegetable pods
(okra, beans): not
dry looking, can be
easily snapped

Legumes: free from
holes, not powdery

42
Q

5 Quality aspects in Buying Rice

(Hint: V, LS, GS, SC, CL)

A

Variety

Length of storage

Grain size

Shape and color

Cleanliness

43
Q

Varieties of Grain

A
  1. Glutinous rice (kakanin)
  2. Dinurado – not maalsa,
    slightly sticky (poor
    volume)
  3. C4 – maalsa, buhaghag
  4. Sinandomeng
  5. Milagrosa
  6. Brown rice
  7. Pirurutong (puto bungbong)
44
Q

5 Factors considered in Buying Canned Goods

A

Number of servings and can size

Properly labeled

Expiry dates

Trusted brands

Defects

45
Q

Two methods of costing
ingredients

A

As purchased (AP) method
Edible portion (EP) method

46
Q

Method For costing an ingredient at purchase price; doesn’t take TRIM &
WASTE into account

A

As purchased (AP) method

47
Q

method for costing an ingredient after it has been trimmed and cooked

A

Edible portion (EP) method

48
Q

Difference between AP weight and EP weight

A

Yield Percent

49
Q

Formula of Yield %

A

EP amount (weight or volume) / AP amount (weight or volume)

50
Q

Formula of AP

A

EP QUANTITY / YIELD %

51
Q

Implication of Yield %

A

the more loss from shrinkage or trimmings, the more
quantity needed

52
Q

2 Cost of Foods

A
  1. Cost per unit (Peso per grams)
  2. Cost per serving (Peso per portions)
53
Q

Considerations in Purchasing

On Food (5 items)

(Hint: DP4DQ, BFw/QP, SLL, T&SoP, FiS)

A
  1. Different prices for different
    qualities
  2. Be familiar with quality
    standards of products
  3. Shelf life limitations
  4. Type and size of packaging
  5. Foods in season (refer to AHEA
    and FNRI’s Food Purchasing
    Guide)
54
Q

Considerations in Purchasing

On Procurement Store (7 items)

(Hint: Typ, Loc, Conv, D&T, Cond, Vig, TM))

A

The type of procurement store

Location for shopping food

Convenience of
products/market

Day and time of shopping

Condition when shopping

Be vigilant of malpractices in the
market

Types of Market

55
Q

Considerations in Purchasing

On Limitations (3 Items)

(Hint: PBA)

A

Prepare a shopping list

Budget

Availability of storage facilities

56
Q

What are the 5 TYPES OF MARKET?

A

Wet Market

Supermarket

Convenience stores

Warehouse clubs

Farmer’s markets

57
Q

Factors to consider in choosing the type of market

(Hint: CoCPOOABM)

A

Convenience (time allocated
for marketing and location)

Cleanliness

Physical factors (e.g lighting,
width aisles)

Other services offered (valet
parking, baggage counter)

Overall food quality

Availability of different food
items/brands

Breadth of inventory (“one
stop shop”)

Marketing (e.g loyalty awards system)

58
Q

6 Possible FOOD PURCHASING IN THE
NEXT 100 YEARS

A

Virtual wet markets

Virtual supermarkets &
groceries

Virtual restaurants &
fast foods

All for home delivery

Global culinary culture

Partially or
fully-processed RTE
foods from GMO

59
Q

Accepted Criteria for Fish

based on temp, color, texture, odor, eyes, packaging

A

-Temperature: 41°F (5°C) or lower

-Color: Bright red gills; bright shiny skin

-Texture: Firm flesh that springs back when
touched

-Odor: Mild ocean or seaweed smell

-Eyes: Bright, clear, and full

-Packaging: Product is surrounded by crushed, self-draining ice

60
Q

Rejected Criteria for Fish

based on temp, color, texture, odor, eyes

A

Temperature: >41°F (5°C)

Color: Dull gray gills; dull dry skin

Texture: Soft flesh that leaves an imprint
when touched

Odor: Strong fishy or ammonia smell

Eyes: Cloudy, red-rimmed, sunken

61
Q

Accepted Criteria for ShellFish

based on temp, odor, Shells, Condition

A

Temperature: Live on ice or at air
temperature of 45°F (7°C) or lower;
shucked at an internal temperature of 45°
F (7°C) or lower

Odor: Mild ocean or seaweed smell

Shells: Closed and unbroken shells

Condition: If fresh, they are received alive

62
Q

Rejected Criteria for ShellFish

based on temp, texture, odor, Shells

A

Temperature: Live at an air temperature
>45°F (7°C); shucked at an internal
temperature >45°F (7°C)

Texture: Slimy, sticky, or dry

Odor: Strong fishy smell

Shells: Broken shells

63
Q

Accepted Criteria for Shell Eggs

based on temp, odor, Shells,

A

Temperature: Received at an air
temperature 45°F (7°C) or lower

Odor: No odor

Shells: Clean and unbroken

64
Q

Rejected Criteria for Shell Eggs

based on temp, odor, Shells,

A

Temperature: Received at an air
temperature >45°F (7°C)

Odor: Sulfur smell or off odor

Shells: Dirty or cracked

65
Q

Accepted Criteria for Dairy

based on temp, milk, butter, cheese

A

Temperature: Received at a temperature
of 41°F (5°C) or lower unless otherwise
specified by law

Milk: Sweetish flavor

Butter: Sweet flavor, uniform color, firm
texture

Cheese: Typical flavor, texture, and
uniform color

66
Q

Rejected Criteria for Dairy

based on temp, milk, butter, cheese

A

Temperature: Received at a temperature
>41°F (5°C) unless otherwise specified

Milk: Sour, bitter, or moldy taste

Butter: Sour, bitter, or moldy taste; uneven
color; soft texture

Cheese: Abnormal flavor or texture,
uneven color, unnatural mold

67
Q

6 signs of spoilage in Fresh Produce

(I’M CWiDU)

A

Insect infestation

Mold

Cuts

Wilting and mushiness

Discoloration and dull appearance

Unpleasant odors and tastes

68
Q

Accepted Criteria for Frozen Processed Foods

based on temp & packaging

A

Temperature: Food is received frozen;
ice cream received at 6°F to 10°F (-14°C
to –12°C)

Packaging: Intact and in good condition

69
Q

Rejected Criteria for Frozen Processed Foods

based on temp & packaging

A

Temperature: Food that is not frozen;
ice cream at temperatures > 6°F to 10°F
(-14°C to –12°C)

Packaging: Torn packages or packages
with holes; fluids or frozen liquids in
case bottoms, ice crystals or water
stains on packaging (evidence of
thawing and refreezing)

70
Q
A

FN 131 lec (12 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions