Food Purchasing Flashcards
1
Q
sites that are part of the larger physical environment wherein food selection is made
A
Food purchasing sites
2
Q
Different purchasing sites offer diverse foods items from different ___________
A
food groups
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
4
Q
_____________ is determined by a complex combination of
biological, socio-cultural, economic and technological factors
(European Food Information Council., 2005).
A
Dietary behavior
5
Q
Significance of Food Purchasing
A
“It is impossible to produce high quality
meals from low quality ingredients.”
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
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
8
Q
Decision-making in purchasing can be complicated by these 3 factors:
(Hint: Peso, Food Item Price, Fluctuation)
A
- Stretching the food peso
- Prices of food items vary
- form
- quality
- type of store - Fluctuation in prices
9
Q
5 Factors Influencing
Purchasing Practices
(Hint: GL, TPS, LP, BG, K&S in P&FP)
A
- Geographical location
- Type of Procurement Shop
- Lifestyle of people
- Budget
- Knowledge and skills in
purchasing and foodprep
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)
11
Q
Right kind = ?
A
Quality Aspects
12
Q
Provide equivalent parts of Beef Retail Cuts
- Beef Neck =
- Chunk Rib =
- Shoulder Blade =
- Rib primal =
- Short Loin =
- Round =
- Sirloin =
- Camto =
- Spare Ribs =
- Brisket =
- Shank =
12.Shortloin - Camto =
A
- Beef Neck = Leeg
- Chunk Rib = Paypay
- Shoulder Blade = Kasim
- Rib primal = Kadera
- Short Loin = Tagiliran
- Round = Pierna corta
- Sirloin = Rump/Tapadera
- Camto = Flank
- Spare Ribs = Plate/Tadyang
- Brisket = Punta y pecho
- Shank = Kenchi
- Shortloin - Camto = Tenderloin/Lomo
13
Q
Provide equivalent parts of Pork Retail Cuts
- Tail
- Loin
- Boston Shoulder
- Head
- Jowl
- Foreshank and Foot
- Picnic Shoulder
- Porkchop
- Belly
- Hind Leg
- Hindshank and Foot
A
- Tail = Buntot
- Loin = Lomo
- Boston Shoulder = Paypay
- Head = Ulo
- Jowl = Kalamnan
- Foreshank and Foot = Pata unahan
- Picnic Shoulder = Kasim
- Porkchop = Costillas
- Belly = Liempo
- Hind Leg = Pigue
- Hindshank and Foot = Pata hulihan
14
Q
Provide equivalent of Entrails
- Liver
- Tongue
- Spleen
- Kidney
- Lungs
- Intestines
- Tripe
- Brain
A
- Liver - Atay
- Tongue - Dila
- Spleen - Lapay
- Kidney - Bato
- Lungs - Baga
- Intestines - Bituka
- Tripe - Tripa / Twalya
- Brain - Utak
15
Q
Factors considered when Buying Meat (9 items)
(Hint: DC, B, SM, CPS, SC, R, AMF, OF, PC)
A
- Desirable characteristics (e.g tenderness)
- Brands
- State of meat (fresh vs. chilled/frozen)
- Cost per serving of edible portion
- Suitable cuts to the type of food preparation
- Ratio of lean meat to bones
- Available market form
- Overall finish (affects juiciness, tenderness, shrinkage)
- Physical characteristics
16
Q
What are the physical characteristics in Buying Meat?
(Hint: O, S, MG, CT)
A
- Odor
- Skin
- Muscle grains (young vs. mature)
- Amount of connective tissues
17
Q
Market Classifications of Poultry
A
- Chicken
-Vantress or leghorn: grain fed, raised in cages
-Native: free range - Turkey
- Ducks
18
Q
Chicken Retail Cuts:
This is full length split down breast and back producing approximately equal left and right sides
A
Poultry Half
19
Q
Chicken Retail Cuts:
Half a breast, a wing, and a portion of the back
A
Breast Quarter
20
Q
A thigh, a drumstick and a portion of the back
A
Leg Quarter
21
Q
What are the Factors considered in Buying Poultry?
(Hint: M, FA, SB, CB, PP)
A
- Maturity of birds
- Form Available
- State/Condition of the Bird
- Condition of the Body
- Poultry Parts
22
Q
Identify Maturity of Birds:
1. low in fat, more tender
2. higher in fat, less tender, can
withstand long cooking
A
- Young Birds
- Older Birds
23
Q
Forms Available in Buying Poultry
(Hint: LV, DR, DN, BL, IP)
A
Live
Dressed
Drawn
Boneless
In parts
24
Q
Identify State/Condition of the Bird
1. immediately slaughtered
2. 30-36 deg F
3. 10 deg F
A
- Fresh
- Chilled
- Frozen
25
What are the 2 Conditions of the Body in Buying Poultry?
1. Absence of bruises
2. Absence of accumulated water beneath the skin
26
Poultry parts in Buying Poultry
(Hint: BR, D, T, L, W, B, N, G)
Breast
Drumsticks
Thigh
Leg (Thigh +
drumsticks)
Wings
Back
Neck
Giblet (gizzard, liver,
heart)
27
3 Factors considered in Buying Eggs
1. Types and Forms Available (Chicken, Quail, Duck)
2. Grade
3. Sizes
28
4 Types and forms available in Duck Eggs
Salted
Fertilized egg (balut)
Unfertilized egg (penoy)
Century egg (preserved egg wrapped in mud and rice hull)
29
Buying Fish and Seafoods:
4 Types available in Fishes
a. Saltwater fish
b. Freshwater fish
c. Fatty fish (tanigue)
d. Lean fish (alumahan)
30
Buying Fish and Seafoods:
2 Types available in Seafoods
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
4 Desirable Characteristics of Fish
Odor
Clear eyes
Elastic flesh
Closed mouth
32
2 Desirable characteristics (shellfish)
Tightly closed shells
Not slimy
33
4 Desirable characteristics (shrimps)
Firm shell
Intact heads
Seaweedy to odorless smell
Not blackened
34
Desirable characteristics (squid)
Plenty of ink (fresh)
35
Styles Available in Fish
-Boneless
-Whole/Round
-Drawn
-Dressed/Pan-dressed
-Steaks
-Single fillet
-Sticks
-Butterfly fillet
36
3 Types of Crabs
-Mud Crab (estuaries)
-Blue crab (salt water)
-Curacha
37
Factors considered in Buying Fruits and Vegetables (Produce)
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
These are the fruits that continue to ripen after harvesting (banana, tropical fruits)
Climacteric
39
These are the fruits that do not
ripen after harvesting (e.g citrus
fruits, grapes)
Non-climacteric
40
3 Desirable qualities (fruits)
Free from dirt
Discoloration
Absence of blemishes and
bruises
41
4 Desirable qualities
(vegetables)
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
5 Quality aspects in Buying Rice
(Hint: V, LS, GS, SC, CL)
Variety
Length of storage
Grain size
Shape and color
Cleanliness
43
Varieties of Grain
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
5 Factors considered in Buying Canned Goods
Number of servings and can size
Properly labeled
Expiry dates
Trusted brands
Defects
45
Two methods of costing
ingredients
As purchased (AP) method
Edible portion (EP) method
46
Method For costing an ingredient at purchase price; doesn’t take TRIM &
WASTE into account
As purchased (AP) method
47
method for costing an ingredient after it has been trimmed and cooked
Edible portion (EP) method
48
Difference between AP weight and EP weight
Yield Percent
49
Formula of Yield %
EP amount (weight or volume) / AP amount (weight or volume)
50
Formula of AP
EP QUANTITY / YIELD %
51
Implication of Yield %
the more loss from shrinkage or trimmings, the more
quantity needed
52
2 Cost of Foods
1. Cost per unit (Peso per grams)
2. Cost per serving (Peso per portions)
53
Considerations in Purchasing
On Food (5 items)
(Hint: DP4DQ, BFw/QP, SLL, T&SoP, FiS)
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
Considerations in Purchasing
On Procurement Store (7 items)
(Hint: Typ, Loc, Conv, D&T, Cond, Vig, TM))
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
Considerations in Purchasing
On Limitations (3 Items)
(Hint: PBA)
Prepare a shopping list
Budget
Availability of storage facilities
56
What are the 5 TYPES OF MARKET?
Wet Market
Supermarket
Convenience stores
Warehouse clubs
Farmer’s markets
57
Factors to consider in choosing the type of market
(Hint: CoCPOOABM)
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
6 Possible FOOD PURCHASING IN THE
NEXT 100 YEARS
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
Accepted Criteria for Fish
based on temp, color, texture, odor, eyes, packaging
-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
Rejected Criteria for Fish
based on temp, color, texture, odor, eyes
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
Accepted Criteria for ShellFish
based on temp, odor, Shells, Condition
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
Rejected Criteria for ShellFish
based on temp, texture, odor, Shells
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
Accepted Criteria for Shell Eggs
based on temp, odor, Shells,
Temperature: Received at an air
temperature 45°F (7°C) or lower
Odor: No odor
Shells: Clean and unbroken
64
Rejected Criteria for Shell Eggs
based on temp, odor, Shells,
Temperature: Received at an air
temperature >45°F (7°C)
Odor: Sulfur smell or off odor
Shells: Dirty or cracked
65
Accepted Criteria for Dairy
based on temp, milk, butter, cheese
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
Rejected Criteria for Dairy
based on temp, milk, butter, cheese
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
6 signs of spoilage in Fresh Produce
(I'M CWiDU)
Insect infestation
Mold
Cuts
Wilting and mushiness
Discoloration and dull appearance
Unpleasant odors and tastes
68
Accepted Criteria for Frozen Processed Foods
based on temp & packaging
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
Rejected Criteria for Frozen Processed Foods
based on temp & packaging
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
