Week 3: Quality and Purchasing Expectations Flashcards
1
Q
Perishable foods (definition)
A
Foods that can’t be kept for more than 2 days at room temp
2
Q
Why some foods are perishable
A
Certain enzymes present in them bring about
physical and chemical changes which
are undesirable
3
Q
Standard purchasing specifications (definition)
A
Documents that are drawn up for every
commodity describing exactly what is
needed for the establishment
4
Q
Required items for food standard purchasing specifications
A
- Name (trade/brand) or standard of product
- Conforming to established standards?
- Size of container
- Count per container or number per kg.
- Unit basis for price
5
Q
Information that would describe food product
A
- Product use
- Quality compliance test procedures
- Quality tolerance limits
- Weight tolerance limits
6
Q
Information to describe the condition of canned goods
A
- Type or style
- Pack
- Syrup density
- Size
- Specific gravity
7
Q
Information to describe condition of meat products
A
- Age
- Exact cutting directions
- Weight tolerance limit
- Composition
- Condition upon receipt
- Fat content
- Cut of meat
- Market class
8
Q
Information to describe condition of fresh produce
A
- Variety
- Weight
- Degree of ripeness/maturity
- Quality tolerance limit
- Geographical origin
9
Q
Information to describe condition of frozen foods
A
- Temp during delivery
- Temp upon receipt
- Variety
- Sugar ratio
10
Q
Information to describe condition of dairy products
A
- Temp during delivery
- Temp upon receipt
- Milk fat content
- Milk solids
- Bacteria content
11
Q
How to use definite specifications
A
Cite known standard common standard for buyers and suppliers
12
Q
Meat (definition)
A
Lamb, mutton, beef and
pork
13
Q
Most commonly used meat in many countries
A
Lamb mutton
14
Q
Percentage of meet that comes from sheep and goat
A
~70%
15
Q
Wholesale cuts of lamp
A
Legs, loin, racks, breasts, and shoulders
16
Q
Retail cuts
A
Chops, roasts, and neck slices
17
Q
Requirements for meat sold in the market
A
Must be wholesome and fit for human consumption
18
Q
Veal (definition)
A
Cattle slaughtered 3-4 weeks after birth
19
Q
Beef (definition)
A
Meat of cattle over 1 year old
20
Q
Lamp (definition)
A
Carcasses of young sheep which is between 12-20 months old
21
Q
Mutton (definition)
A
Flesh of animals over 20 months of age at the time of slaughter
22
Q
Pork (definition)
A
Meat of swine
23
Q
Organ meats (definition)
A
Liver, kidney, heart, pancreas and brain
24
Q
Factors for meat tenderness
A
Age and feeding of the animal
25
Factors of meat flavor
Feeding, age, sex, maturity, and fat content
26
Older meat flesh flavor
Greater with age
27
Younger flesh flavor
Milder in flavor but sweeter and more tender
28
Sex's effect on meat's flavor
Male flesh is stronger in flavor than female flesh
29
Type of muscles with more flavor
Well-developed muscles
30
Meats that have individuals based on fat
Pork and mutton
31
Marbled (definition)
Fat interspersed between muscle fibers and connective tissue; the more the better
32
What does marbling show
Good feeding
33
Benefit of marbling
Moist meat and good flavor
34
Bacon (definition)
Meat of carefully bred pigs preserved with salt
35
Qualities of good bacon
- Pleasant smell
- Thin and smooth wine
- Fat firm and not yellow
- Lean meat is deep pink color
- Flavor is moist and mellow
36
Qualities of good mutton and lamb
- Body should be compact and evenly fleshed
- Lean flesh should be firm, dull red in color, and having a fine texture and grain
- Even distribution of surface fat
- Surface fat should be hard, brittle, flaky, and clear white
- Bone is pink and porous with only small amount of blood when cut
37
Characteristics of progressively aging bones
Increased hardening, density, white color, and inclination to splinter when chopped
38
USDA Prime (definition)
Most marbling, sold to high-end restaurants and retailers
39
USDA choice (definition)
Little less marbling than prime and the most widely available grade in the market
40
USDA select (definition)
Has the least amount of marbling, leaner, and less juicy and flavorful
41
Qualities of good beef
- Lean meat should be bright red
- Small flecks or streaks of white fat in lean meat
- Fat should be firm, brittle, creamy white, and odorless
- Flesh should bounce back quickly after being pressed with fingers
- Cut surfaces should look slightly most to the touch
42
What deeper yellow fat shows in beef
An older animal or a dairy breed
43
Qualities of good pork
- Lean flesh should be pale pink, firm, and with a fine texture
- Fat should be white, firm, smooth, and not excessive
- Bones should be small, fine, and pinkish
- Skin/rind should be smooth
44
Poultry (definition)
All domestic birds used as food, including chicken, duck, geese, turkey and pigeons
45
Common poultry cuts
chicken and turkey halves and quarters, breasts, drumsticks, thighs and livers
46
Basis of poultry classification
Age
47
Indian classifications of poultry (youngest to oldest)
1. Broiler or fryer
2. Rooster
3. Stag
4. Stewing chicken/fowl
5. Cock
48
Broiler or fryer poultry (definition)
* 8-10 weeks of age
* Either sex
* Tender meat with soft, pliable, smooth textured skin
* flexible breastbone cartilage
49
Rooster poultry (definition)
* Young chicken
* 3-5 months of age
* Either sex
* Tender meat
* Soft, pliable, smooth-textured skin
* Less flexible breastbone cartilage
50
Stag poultry (definition)
* Male chicken
* Under 10 months of age
* Coarse skin
* Somewhat toughened and darkened flesh
* Considerably hardened of breast bone cartilage
51
Stewing or fowl poultry (definition)
* Mature chicken
* More than 10 months of age
* Meat less tender than rooster
* Inflexible breast bone tip
52
Cock poultry definition (definition)
* Mature male chicken
* Over 10 months of age
* Coarse skin
* Toughened and darkened meat
* Hardened breastbone tip
53
The only kind of birds suitable for roasting
Young birds
54
Cooking methods for older birds
Broiling, steaming, braising, or stewing
55
Roasting chicken age requirement
9 months to 1 year old
56
Maximum age for roasting any bird
1 year
57
Signs of a young bird
- Feathers (especially quills on wings) should pull out easily
- Feathers should be all over body (more under wings)
- No long hair on the body
- Skin should be white/clear and smooth
- Feet should be supple with smooth, even, overlapping scales
- Comb sand waddle should be small and not well developed
58
Signs showing bird is fresh
* Feathers – light and fluffy
* Eyes – prominent and clear
* Smell – not unpleasant
* Feet – moist and not stiff and dry
* Skin – clear with no dark or greenish tinge
59
Signs of good duck
- Plump breast
- Bill and feet are yellow (young birds), darkening with age
- Webbing of feet should be smooth, tender, and easily broken
- Under bill should be soft and pliable
60
Fin fish (definition)
Vertebrates and have skin and scales covering body
61
Types of fin fish
White fish, oily fish, and shellfish
62
White fish (definition)
- Mainly flat fish
- Contain oil only in liver
- Deep sea fish
63
Oily fish (definition)
- Round fish
- Contain fat all over body
- Fat content varies from 1.5-20 percent
- Often pigments and surface fish
64
Shellfish (definition)
Invertebrates with shell covering body
65
Types of shellfish
Molluscs and crustaceans
66
Molluscs (definition)
- Two distinctly separate shells joined by a hing-like membrane
- Movements controlled by strong muscle
- Shell falls open when muscle relaxes
67
Crustaceans (definition)
- Crust-like shell
- Shells do not grow with the fish
- Shells shed yearly
- New shells adapt to new size
68
Examples of molluscs
Oysters, scallops, mussels, clams, and cockles
69
Examples of crustaceans
Lobsters, crabs, prawns, and shrimps
70
Qualities of good fish
* Skin is bright, moist, and shiny
* Scales are firmly attached and plentiful
* Eyes are convex, bright, clear, bulging, and not sunken
* Pupils are black
* Corneas are translucent
* Gills are bright red when freshly caught
* Tail is stiff
* Bone sticks to flesh
* Flesh is firm to touch
* No traces of browning or drying around edges
* No off odor
71
If fish bones separate easily from flesh...
The fish is stale
72
Qualities of good shellfish
* Bought in-season and alive
* Medium-sized
* Good weight
73
Pre-cautions of dead shellfish
* Claws are springy and not hanging down
* Eyes should be bright
* Tails of lobsters should spring back when stretched
* Shrimps and prawns must be crisp
* Oyster shells must be tightly closed
