Lecture 4-Product Selection

Question 1

What are the 3 types of specifications?

Answer 1

Technical
Performance
Approved Brand

Question 2

Technical Specifications

Answer 2

Describes quality using objective or impartial test results
food grading involves the inspection assessment and sorting of foods based on weight, size, shape, quality,freshness, legal conformity and market value

Question 3

Approved Brand Specifications

Answer 3

describes the foods required using specific brand names

used when the foodservice manager requires specific qualities (taste, size, condition) found in a known brand name

Question 4

Performance specifications

Answer 4

describes quality in terms of a products ability to perform in a desired way
often used for paper and cleaning products

Question 5

What are the 3 components of quality specifications

Answer 5

• basic information
• writing criteria
• additional information

Question 6

Basic information

Answer 6

specifications for food products should include:

• name of product or standard
• federal grade brand
• size of container
• count per container or approximate number per pound
• unit on which price will be based
• acceptable substitutions

Question 7

4 components of additional information

Answer 7

• product use
• product test procedures
• quality tolerance limits
• weight tolerance limits