NHM 363

. Why should buyers note on their specification for fresh produce the minimum weight per case?

-Fresh produce tends to "shrink," or dehydrate, while in transit. Thus, specifying a minimum weight enables buyers to receive the appropriate amount while simultaneously giving suppliers some shrink allowance. -so buyers will receive the appropriate amount while simultaneously giving suppliers some shrink allowance-case weight can vary considerably

Assume you manage a cafeteria and have run out of salad greens at 7:30 PM on a Saturday night what do you do

An answer might include: Running around screaming at why no one noticed the issue before now; getting on the phone and contacting other company stores in hopes of borrowing from another store; going to a grocery store to get some for the evening. An answer should not include removing salads from the menu.

design a table showing the USDA quality grades for beef pork veal and lamb

Beef: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner Pork: No. 1, No. 2, No. 3, No. 4, and Utility Veal: Prime, Choice, Good, Standard, Utility, and Cull Lamb: Prime, Choice, Good, and Utility

This type of distributor carries large inventories of different foods and supplies including very large equipment.

Broadline distributor

why is organic processed produce more expensive than the nonorganic variety

Buyers have entered a market with few suppliers. Furthermore, shelf life is reduced, resulting in greater handling costs and subsequently greater spoilage loss.

which type of poultry product would byers purchase if they were planning to prepare chicken and dumplings and wanted use fresh chicken? why and what type of information would you need on a product specification for this item

Buyers would most likely purchase chicken hens. They will have more flavor than younger birds, and moist heat will ensure tenderness. The most important information would be the exact name because the federal government has set standards of identity for poultry products.

what is the primary purpose of using the USDAs Product Examination Service

Buyers would use this service if it wanted a federal government inspector to provide inspection of purchased meat while the products are in transit

what are the 5 maturity classes

CLASS A: 9-30 months CLASS B: 30-42 months CLASS C: 42-72 months CLASS D: 72 to 96 months CLASS E: greater than 96 months

what are the recommended storage temperatures for canned and bottled products and for frozen products

Canned and bottled products: Store these products in a dry area at approximately 50°F to 70°F. Avoid any wide fluctuation in temperature and humidity. Heat can be especially damaging. Frozen products: If at all possible, store these products at -10°F or lower. This temperature will preserve the maximum flavor, especially if the other distribution channel members have maintained this temperature.

give an appropriate intended use for hamburger that has been extended with soybean

Casserole-type recipes would be good candidates for hamburger that has been extended with soybean. For instance, meatloaf, stuffed peppers and stuffed pasta shells can be made as tasty as the real thing. If a chef uses this type of product, though, he or she must have appropriate recipes. It would also be necessary to ensure that the names of these items listed on the menus do not give the impression that the meat is 100 percent real beef.

what are the differences between fin fish and shellfish

Fin fish: Fish that has fins and a backbone. There are "fat" fin fish and "lean" fin fish. There are also saltwater and freshwater species. Shellfish: Fish products that are completely or partially covered by a protective shell, either a hard shell or a soft shell.

what is the difference between a fish fillet and a fish portion

Fish fillet: Boneless fish, cut away from the backbone. Fish portion: A piece of fish cut from a block of fish. It is similar to a fillet, but it does not meet the exact definition of the fillet.

what a lower quality poultry products generally used for

Lower grades of poultry are usually sold to food processors. These grades are often referred to as "manufacturing grades" because they are not usually intended for foodservice operations unless they undergo some sort of processing that alters their appearance and culinary quality. When appearance is not as important to a hospitality operation, such as when poultry is used to prepare chicken salads, turkey casseroles, or pot pies in the operation's kitchen, these lower grades may be adequate.

what is the primary purpose of homogenization

Homogenization breaks up fat globules in liquid milk in such a way that they remain suspended in the milk and do not separate out and float to the top of the milk container.

under what conditions would buyers purchase an imitation fish product

Although these items do not necessarily provide the same health benefits as the real products, some of these low-cost substitutes are very attractive to budget-conscious restaurant operators. They may also be attractive to customers who for lifestyle and other similar reasons do not eat real fish.

which type of hospitality operation is most inclined to use a premium well brand and whuy

Many foodservice and bar operations serve premium brands as their well brands. This is sometimes referred to as the "premium well," which may include items such as Original Baileys Irish Cream®, Cointreau® triple sec, Wild Turkey® bourbon, Absolut® vodka, and Bombay Sapphire® gin. The typical operation adopting this marketing strategy would usually have an upscale clientele.

for which types of dairy products is point of origin a possible selection factor

Point of origin ins particularly important for butter and cheese. There are high quality produces all of the world, including the United States, that may best meet the needs of an operation.

what is the primary difference between a premix and postmix beverage

Premix: Refers to a ready-to-serve nonalcoholic beverage, such as a 12-ounce can of Coke. Postmix: Refers to a nonalcoholic beverage concentrate, such as frozen juice concentrate or soda pop syrup that must be reconstituted just before serving it to customers.

Veal quality grades

Prime Choice Good Standard Utility Cull

Lamb quality grades

Prime Choice Good Utility

what is the primary indication of quality of a processed eggs product

Processed egg products, although produced under continuous government inspection, do not have established grading standards. As a result, in almost every instance, brand names are the only reliable indication of quality.

This type of organization is also known as a fabricator and takes one or more food items and makes a final product.

Processor

The main difference between procurement and selection is:

Procurement is the multi-step process of buying and item and selection describes just choosing an item

Which of the following is not a buyer's activity related to administration in the buyer's world?

Purchase

Describe the maturity classes of beef

eef animals are divided into five maturity classes: Class A: Age at the time of slaughter is 9 to 30 months. Class B: Age at the time of slaughter is 30 to 42 months. Classes C, D, E: Age at the time of slaughter is greater than 42 months.

Wholesale Meat Act

enhances to regulate safety in the meat industry requires inspection of meat production to be at least equal to the federal inspection program

can cutting test

examining the characteristics of two or more similar products to determine which one represents the best value alternately an examination of all relevant characteristics of a product the buyer is thinking about purchasing

A peewee egg is half the ounce size of a large egg.

false

Organic poultry and natural poultry are the same thing.

false

The yield grade for beef that is the highest is yield #5.

false

grass fed meat is more tender than grain fed.

false

marbling

fat within the muscle tissue important for beef items

grain fed beef

fed grain based diet typically corn

botulism

food borne illness and can be fatal caused by improper or inadequate food preservation methods

a product specification for frozen corn could include the following information:

food quality, AP price, and the need for convenience.

the choice of which food processing method a buyer selects is usually affected by three major criteria identify three criteria

food quality, AP price, and the need for convenience.

liquor licsense

granted by a government agency that gives licensee the authority to purchase and sell beverage alcohols

The PUFI seal is used to identify fish that

have been produced and packed under continuous government inspection by the U.S. Department of Commerce (USDC)

inventory padding

reporting a false inventory amount by indicating that there is more inventory on hand a fraud that is usually committed to make the actual cost of food or beverage sold appear to be less than it is

A specification for canned produce would not include which criteria?

ripening method

Point of origin for seafood is important because:

the same products can vary greatly in taste and texture depending on where they are from to help support sustainability to meet truth in menu regulations

"Fresh" shell eggs are no older than 30 days.

true

Brown eggs and white eggs have the same nutritional values.

true

Cattle that is more than 42 months old cannot ever be classified as prime.

true

Grade B milk is not sold to drink like fluid milk, it is used solely for manufacturing dairy items such as cheese and butter.

true

Green meat is meat that has not been aged.

true

The highest grade of poultry is a grade 'A".

true

UHT

ultra-high temperature sterilizes food by heating it above 135 degrees celsius or 275 degrees Fahrenheit which is the temperature to kill spores in milk for one to two seconds

bottle service

upscale club where guests pay a high price for a bottle of alcohol and receive VIP service and seating

maturity class

used to categorize an animals age at time of slaughter important grading and selection factor for beef

Which grade of beef would be used for processing?

utility

packers brand names

very specific indication of product quality more precise than a brand name a packers personal grading system usually intended to take the place of federal government grades

cryovac aging is known as

wet aging

A finfish that has come right from the water and has had nothing done to it is known as:

whole

Which of the following is false in regards to commercial and noncommercial operations?

All these statements are true

In terms of the napkin scenario/case with the Silverton casino discussion, the main issue was that the napkins that were currently being used were too poor of quality for the buffet.

False

The highest grade of egg is a grade 'A".

False

Name the US grades for fresh produce

Fancy—the top quality produced; represents about 1 percent of all produce No. 1—the bulk of the items produced; the grade that most retailers purchase Commercial—slightly less quality than U.S. No. 1 No. 2—much less quality than U.S. No. 1; very superior to U.S. No. 3 Combination— usually a mixture of U.S. No. 1 and U.S. No. 2 products No. 3—low-quality products just barely acceptable for packing under normal packing conditions Field run—ungraded products

Specifying point of origin for certain food items such as produce and seafood is important as these items might experience seasonality which can impact availability

True

When specifying the count of a food item, such as lemons or lobster tails in chapter 7, we are specifying the size of the item itself.

True

what are some methods fresh produce suppliers can use to extend the shelf life of fruits and vegetables

Typical methods used are: refrigeration, shrink-wrapping, cell packs, cello packs, chemical treatments, and controlled atmosphere storage.

what are the US grades for fresh shell eggs

U.S. Grade AA, U.S. Grade A, and U.S. Grade B

US grade A versus Grade A

US Grade A: indicated the federal government graded the dairy product Grade A: on the package label signifies that the dairy product meets specific criteria that a state country or local government agency established

what is the most frequently ordered grade of fresh produce in the hospitality industry?

US No. 1

The bulk of the items produced; the grade that most retailers purchase

US no. 1

AMS

USDA Agricultural marketing service is an agency that establishes federal grading standards for several food products under authorization of the agricultural marketing act

US quality grades for beef

USDA prime: best product; tender and juicy; 8-10% fat ; grain fed for at least 180 days USDA choice: 5% fat; grain fed 150 days USDA select: very lean 4% fat; fat is not white or firm; supermarkets USDA standard: similar to select; less juice and tender; grass fed beef USDA commercial: beef from older cattle; lack in tenderness; dairy cows USDA utility: no age limitation exists

A buyer wants to see if the company will save money by substituting low-fat milk for the higher cost whole milk being used without jeopardizing the quality of the mashed potatoes they make. This is an example of:

Value analysis

prepare a product specification for these meats: a) veal cutlet b) skirt steak c) prepared chili beans d) breakfast sausage e) ham

Veal cutlet Used for dinner menu IMPS number 1336 USDA Choice (High Choice) 6-ounce portion cut Layered pack 10- to 12-lb case Refrigerated Skirt steak Used for lunch special (fajitas) IMPS number 121C USDA Select Weight range 1 lb to 4 lb Packed 5 to 7 steaks per Cryovac® bag Packed 6 bags per case Case weight, approximately 60-70 lb (catch weight) Refrigerated Prepared chili with beans: Prepared chili with beans Used for lunch menu and bar menu Hormel® brand (or equivalent) 51 ounce can or No. 10 can Unrefrigerated Breakfast sausage links Used for breakfast menu Farmer John's brand (or equivalent) 5-lb moisture proof/vapor proof container Frozen Ham Used for sandwiches HORMEL® CURE 81® Ham (or equivalent) Whole ham, unsliced Any weight suitable for foodservice operations Packed in shrink-wrap material Refrigerated

what are the quality grading factors for veal and lamb

Veal: Quality grades are based on the color, texture, and firmness of the flesh; the proportion of meat to bone; the quality and firmness of the finish; and the amount and quality of the feathering. High- quality veal will have a pink color and smooth flesh. Lamb: Quality grades are based primarily on the color, texture, and firmness of the flesh; quality and firmness of the finish; the proportion of meat to bone; and the amount and quality of the "feathering," which is the fat streaking in the ribs and the fat streaking in the inside flank muscles.

Which is an unusable part of a product that occurs when it is processed?

Waste or trim

a foodservice buyer normally specifies the large size fresh egg because

When choosing eggs to be fried, scrambled, poached, or prepared in omelets, buyers usually prefer the large size. These eggs have a very acceptable appearance and show up well on the plate. Also, those who purchase fresh eggs for use in cake, batter, or drink recipes tend to choose large eggs because most quantity recipes, as well as recipes found in most cookbooks, assume a 2-ounce (large) egg.

A solid cube of raw fish that weighs about 10 -20 pounds is known as a:

block

what is the major selection factor for beverage alcohols

brand name

The amount of fat in a dairy item is known as:

butterfat

Why is the point of origin for fresh produce very important?

can impact quality and availabilitylocal buying is a big trend right now If buyers shop around, they must be careful that they understand the differences in quality, texture, appearance, and taste that will accompany products from different areas of the world

At a _________________, raw foods are processed into a finished product; it could be considered a foodservice company's personal convenience food processing plant.

commissary

Which of the following are not classified as poultry?

cornish hen duckling squab

post off

discount offered by a beverage alcohol vendor

Which type of information is the most important to include on a product specification that guides the entire content of the specification?

e-procurement

P.L.O.T. stands for:

potatoes, lettuce, onions, and tomatoes

curing

preservation method involving the use of ingredients such as salt, sugar, and sodium nitrite also imparts flavor

price maintenance

price control

allocation

process where a distributor and primary source determines how much of a product you are allowed to purchase usually done with high quality wines so that all restaurants have a chance to buy at least some of it

shrink wrap

product is packed in plastic and a vacuum is pulled through it so air is removed and the wrapping collapses to fit snugly around the product type of controlled atmosphere packaging (CAP)

lay out pack

products are packed in layers that can be lifted from the case and placed in other containers for storage or production for example a layout sliced bacon may be layered on baking sheets that can be placed on sheet pans and cooked off in the oven

fair trade

products produced by farmers who are compensated fairly for their work they have the fair trade logo displayed on their packaging

US yield grades

rating system used by the federal government to indicate the yield of meat products not all meats have established federal government yield grading standards

A flightless bird which is included in specialty item is known as a:

ratites

explain why chicken is referred to as a commodity item

raw poultry is still considered to be a commodity, which means the typical buyer does not perceive a great deal of difference between one frying chicken and another. It retains that status because the typical fresh poultry purchased is raised by producers in very standardized ways. Hence, the products are very similar.

call brand

refer to a drink that customers order by the brand name opposite of well brand

well brand

refer to a drink that customers order by type of liquor and not by brand name; opposite of call brand

holding court

refers to a buyer analyzing several competing products while the competing products vendors in attendance

whole sale cut

refers to a large cut of meat used to produce several retail cuts it is smaller than a forequarter of hindquarter but larger than a retail cut

jug wine

refers to a product typically served as the house wine usually in large containers such as bag in the box containers

variety meat

refers to organ meat such as liver kidney and so forth

product form

refers to the degree of processing or lack thereof a product has when you purchase it for instance a buyer can purchase chickens or selected chicken parts the parts typically would cost more than the whole birds

drained weight

refers to the weight of the product (such as canned sliced peaches) less its juice or other packing medium it is computed by draining the product in a specific sieve for a certain amount of time sometimes referred to as edible weight

house wine

refers to the well brand of wine used when customers ordering wine do not specify a particular brand name

grass fed beef

low percentage of body fat and tends to be less flavorful than corn fed

fortified milk

milk to which vitamins such as vitamin a and d have been added

check padding

overcharging a customer to make up for under charging another customer so overcharging a customer to pocket cash

The amount of air whipped into a frozen product is known as:

overrun

heavy pack

packing a product with a very little added juice or water

solid pack

packing product in a container with no added water or juice

standard of identity

regulation that establishes what a food product must be to carry a certain name "strawberry perserves"

Which of the following is not one of the three major sources supply beverage alcohol products?

Growers

A P&D shrimp is one that has:

Had its shell and entrails (intestines) removed

what is the primary purpose of pasteurization

Heating foods to the point where it kills most bacteria and harmful enzymes.

What is a decay allowance?

-the expected amount of a purchased product that will be unusable, yet will be acceptable to the buyer when it is shipped to the hospitality operation-buyers except a few bruised or ripe tomatoes out of a package -It represents the expected amount of a purchased product that will be unusable yet will be acceptable to the buyer when it is shipped to the hospitality operation. The typical situation involves the purchase of fresh produce where the buyer may expect, and accept, a few broken and/or spoiled pieces in the lot. The decay allowance is more likely to occur when purchasing organic produce.

what will be the AP price per ounce of a large shell egg at $1.25 per dozen

.052 per ounce ($1.25 ÷ 24 oz)

what is the minimum weight of a gallon of ice cream

1 gallon must weigh at least 4½ pounds.

what is the minimum butterfat content for ice cream

10 percent minimum

Fresh beef is classified as what number series in the IMPS?

100

A seafood restaurant spends 35% of its total food cost on oysters. If the cost of oysters increases by 8%, approximately how much will the total food cost increase? Just enter the number without the percentage sign.

2.8 or .28

A jumbo egg is how many ounces per dozen?

30

what is the alcoholic content of a spirit of 100 proof?

50 percent alcohol.

why would canned tomato puree with a high specific gravity usually be more expensive than one with a lower specific gravity?

A no. 10 can of tomato puree may vary in density; it can weigh about as much as an equal amount of water, which has a specific gravity of 1.00. Alternately, the can of puree can have a specific gravity of 1.06 or even a little more, and, thus, a greater weight. Because you get more, you pay more.

what are the major advantages and disadvantages of providing your guests with a well stocked wine cellar

A well-stocked wine cellar can offer many potential advantages. The main ones include: (1) prestige, (2) indulging and pleasing patrons, (3) a marketing edge, and (4) bigger profits. This is evident in such operations as Charlie Palmer's Aureole Restaurant inside Mandalay Bay Hotel and Casino in Las Vegas. The four-story "Cellar in the Sky" wine tower has 1,800 wines where the wine stewards, wearing virtually invisible safety harnesses, float up and down within the tower to make their selections. Here the "performance" of the selection is almost as important as the wine itself. On the other hand, an emphasis on wine can lead to a misallocation of dollars and effort in many operations. Furthermore, some operations are in between. For instance, a steak house could have a minimal or a broad wine list, depending on the clientele.

why is the age of a bird a the time of slaughter an important selection factor

Age can affect the intended use of the poultry. Poultry to be cooked with dry heat should be young if buyers want a tender product. (As poultry ages, it becomes less tender. However, it also develops more fat, which carries flavor.) If chefs want to simmer a chicken for chicken soup, buyers would probably opt for an old bird. It will have more flavors, and moist heat will ensure tenderness. As a bonus, an old bird tends to have a high conversion weight, that is, a high edible yield. If a bird gets too old, though, much of the weight begins to collect in the abdominal fat. This fat can be collected and used for, perhaps, a roux for cream of chicken soup. But the yield of cooked meat per pound of raw chicken may be less than expected because of the extra fat.

prepare a product specification for 1) chicken wing 2) turkey 3) chicken egg roll 4) duckling 5) chicken patty

Chicken wing: Chicken wings, raw Used for bar menu Tyson® brand (or equivalent) Packed in 48-oz re-sealable Cryovac® bag (or equivalent) Frozen Turkey: Turkey breast, raw Used for sandwiches U.S. Grade A Bone in, skin on Under 8 lb Wrapped in Cryovac® (or equivalent) Refrigerated Chicken egg roll: Chicken egg roll Used for catering reception menu LaChoy® brand Mini Egg Rolls (or equivalent) Precooked Packaged in moisture-proof, vapor-proof carton 5 lb pack Frozen Duckling: Duckling, raw Used for dinner menu U.S. Grade A Whole duckling, no variety meats Approximate weight of 2½ lb apiece Ice packed in reusable plastic tubs Approximately 30 lb per tub Chicken patty: Chicken patty Used for lunch menu Breaded, raw, all white meat Tyson® brand (or equivalent) 4-oz portion Packed in 48-oz re-sealable Cryovac® bag (or equivalent) Frozen

Which one of the following is an example of a noncommercial hospitality operation?

College and university housing and foodservices

what are the two main types of shellfish

Crustaceans and mollusks

list some differences between dry aging and wet aging

Dry aging: Dry aging is expensive. This method requires the meat to be held for about 14 days in carefully controlled temperature and humidity. As a result, the meat loses moisture. So it weighs less after aging, which forces up its AP price. Also, dry aging requires an additional investment in facilities and inventories, which forces up the AP price even more. Buyers should never assume that the meat they purchase has been dry aged. Wet aging: Another type of aging done in the trade is called "wet aging," also referred to as "Cryovac aging." This method is less expensive than the conventional dry-aging process and causes no weight loss. This method involves wrapping the meat cuts in heavy plastic vacuum packs, sealing them tightly, and keeping them refrigerated for about 10 to 14 days. The wrapped meat can be in transit, aging, while it is trucked to the restaurant. If buyers do not specify a tenderization procedure, they can expect that the fresh meat they purchase will undergo this wet-aging process.

Federal Meat Inspection Act

Establishes the ability of the federal government to inspect and label meats before and after slaughter

why are frozen chicken parts such as breasts and thighs unacceptable to many foodservice operators

Foodservice operations that strive for a good poultry reputation usually purchase fresh, ice-packed, or chill-packed poultry. For instance, if fried chicken is an operation's signature item, it is very unlikely that the firm will use a frozen item. Unless great care is taken in receiving, storing, and thawing frozen chicken pieces, they can easily get freezer-burned and lose flavor and moisture

what are two typical package sizes for fresh shell eggs

For fresh shell eggs, the normal package size is a 15-dozen or 30-dozen case.

why is fish that will be used for sushi and other raw preparations commonly frozen what are some of the guidelines for freezing fish for consumption as a raw product

For restaurants that serve raw fish items such as sushi, sashimi, and tartares, health department regulations may require that the fish be frozen to prevent the growth of micro-organisms. The FDA Model Food Code states that freezing and storing at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours are methods sufficient to kill parasites.

You manage a BBQ restaurant in Memphis and your top-selling item is pulled pork. Due to the pig virus epidemic, you have decided you should research price trends for pork over the next year. This process is called:

Forecasting analysis

why are free range and kosher chickens more expensive than chickens raised in the typical way

Free-range chickens are allowed to roam free instead of spending their lives in cages. Kosher chickens, prepared according to Jewish dietary laws, are also allowed to roam free, are usually a strong breed, tend to be a little older at the time of slaughter in order to promote flavor development, and are free of hormones and other chemical and artificial ingredients. It is much more expensive for suppliers to raise these types of poultry products. Consequently, their AP prices will be much higher than those raised in the traditional way.

what are primary grading factors for fresh shell egg grades

Fresh eggs are graded mainly on interior and exterior quality factors. Interior quality, such as the firmness of the egg yolk and egg white, is determined primarily by freshness. The exterior quality factors, such as shape, cleanliness, and soundness, are determined by the age of the hen, the feed eaten, and the general management of the flock and of the egg-laying facilities.

briefly describe the necessary storage environments for fresh fish products

Fresh fin fish and fresh, shucked shellfish should be maintained at approximately 32°F and at no less than 65 percent relative humidity. These products are best stored on a bed of crushed ice and covered with waxed paper to prevent dehydration. If hospitality operators cannot use crushed ice, they should wrap the products tightly in plastic wrap, aluminum foil, or some other suitable container and store them in the coldest part of the refrigerator. The maximum shelf life for these items is about two days.

describe the necessary storage conditions for fresh and processed poultry

Fresh poultry has a short shelf life. Following proper storage practices can extend this shelf life from three to four days to up to a week. For example, if chickens are received in an ice pack, they should be stored as is, but in such a way that any melted ice runs out of the storage package and does not soak into the birds. As the ice melts, operators should add more ice, but usually not more often than every other day. When receivers get poultry items packed without ice, they can increase the shelf life by placing them in a perforated pan, layering in ice, and refrigerating them. This maintains the temperature at approximately 28°F to 29°F. Processed poultry must be stored under the conditions in which it is purchased. For instance, frozen products should be kept frozen until ready for use, or kept under refrigeration to thaw properly. Canned poultry should be held under storeroom temperature and humidity conditions. And so forth.

Process of breaking up fat globules in liquid milk in such a way that they remain suspended in the milk and do not separate out and float to the top of the milk container is known as:

Homogenization

what method can hospitality operators use to extend the shelf life of fresh poultry

Fresh poultry has a short shelf life. Following proper storage practices can extend this shelf life from three to four days to up to a week. For example, if chickens are received in an ice pack, they should be stored as is, but in such a way that any melted ice runs out of the storage package and does not soak into the birds. As the ice melts, operators should add more ice, but usually not more often than every other day. When receivers get poultry items packed without ice, they can increase the shelf life by placing them in a perforated pan, layering in ice, and refrigerating them. This maintains the temperature at approximately 28°F to 29°F. Some operations may wish to marinate their poultry to lengthen the shelf life; this imparts a distinctive flavor as well. They can also extend poultry's shelf life by precooking it, though this could hamper their standard production schedule. Whatever storage procedures they follow, operators should not handle poultry any more than is absolutely necessary. If improperly handled, it will become contaminated.

when hospitality operators serve turkey and dressin they could use fresh turkey or a processed turkey product such as a turkey roll what are the potential advantages and disadvantages of using the processed product

Fresh products offer several advantages. They are less expensive and chefs can control the culinary quality and appearance of the final menu item. The main drawbacks are the extra labor needed and waste incurred in order to cook and serve the final menu item. The advantages and disadvantages of processed turkey are the opposite of those for a fresh product. In the end, it all depends on what the customer seems to prefer.

when would buyers purchase a flaked and re-formed fish product

Generally speaking, the main reason for using them is to save money

what a lower quality grades of meat typically used for

Generally, these products are not available as fresh meat. Rather, these manufacturing grades are sold to commercial food processors that will use them to produce convenience foods where the meat ingredients' appearance is camouflaged to some extent.

what are the differences between genetically altered tomatoes and heirloom tomatoes

Genetically altered food is food modified by bioengineering techniques. This is done to increase shelf-life, enhance flavor and appearance and create more uniformity of size. Heirloom plants are open-pollinated--meaning that unlike hybrids, seeds you collect from one year will produce plants with most of the characteristics of the parent plant. Most date from 1951, the year that the first hybrid seeds were developed, or earlier and some varieties may be 100 - 150 years old

what are the US consumer grades for poultry what are some differences between the grades

Grade A, Grade B, and Grade C . Grade A. This is the top poultry quality produced. It indicates a full-fleshed bird that is well finished and has an attractive appearance. Grade B. This bird usually has some dressing defects, such as a torn skin. Also, the bird is, generally, less attractive. For example, it might be slightly lacking in fleshing, and the breastbone may be very visible. Grade C resembles a Grade B bird but lacks even more in appearance. Parts of the carcass may be missing. Grade C poultry would not be sold to consumers. All of it is used by food processors.

what are the U.S grades and grading factors for canned, bottled, frozen, and dried items?

Grade A. The very best product with excellent color, uniform size, weight, and shape, and few blemishes. Grade B. Slightly less perfect than Grade A. Grade C. May contain some broken and uneven pieces, perhaps some odd-shaped pieces; the flavor usually falls below Grades A and B, and the color is not so attractive. The grading factors for canned and bottled foods include the color, the uniformity of size and shape, the number of defects and blemishes, and the "character," which refers to the texture, tenderness, and aroma. Also, the quality of the packing medium—the water, brine, or syrup—may be important for some products. For some items, such as canned, whole tomatoes, during the evaluation process the grader considers the "drained weight," which is the servable weight that remains after the juice is removed. Grading factors for frozen foods include the uniformity of size and shape, maturity, quality, color, and number of defects and blemishes. Grading factors for dried foods include uniformity of size and shape, color, number of blemishes and defects, moisture content, and the way the products are packed—are they carefully layered or packed tightly together in a container, thus distorting their natural shape.

what is the primary difference between U.S grades B and C?

Grade B. Slightly less perfect than Grade A. Grade C. May contain some broken and uneven pieces, perhaps some odd-shaped pieces; the flavor usually falls below Grades A and B, and the color is not so attractive.

what is the difference between grain and grass fed meats how does this relate to concentrated agricultural feedlots

Grain fed cattle are fed a grain-based diet which consists usually of corn. Grass fed cattle eat a diet of grass and they are leaner and less flavorful than grain-fed cattle. The feedlots are used to "fatten up" cattle by having them by undergo an intensive feeding process before slaughtering.

what is the difference between the ice pack procedure and the marinade pack procedure

Ice pack: Raw products are packed in crushed ice and immediately delivered to the foodservice operation. Marinade pack: Raw products are packed in a marinade mixture intended to impart certain flavors to the poultry as it travels through the distribution channel. Both procedures are similar, in that they extend poultry's shelf life. One major difference between the two is that one imparts flavors whereas the other one doesn't. Another major difference is that one (the ice pack) maintains a slightly lower product temperature

is it a good idea to let a wine steward purchase, receive , store, and sell the wines? why or why not assume that the owner-manager of the operation you allow this practice how would you exercise control over the wine steward?

If a hospitality operation has an extensive wine list, and few staff members are sufficiently knowledgeable about wines, it is traditional, if not necessary, for a company to employ a sommelier, or wine steward. Contrary to the generally acceptable operating procedure of the separation of duties, the wine expert usually does it all: buys, receives, stores, and sells the wine in the dining room. The owner-manager can control the wine steward's activities by maintaining a strict accounting of all products ordered, received, and sold to guests. The computerized systems available today make it easy for the owner-manager to accomplish this goal.

what is the purpose of the tagging system that is in effect for shellfish products

If receivers are getting a shipment of shellfish from a supplier on the FDA's Interstate Certified Shellfish Shippers List, a tag in the container will note the number of the bed where the shellfish were grown and harvested. Operators are required to keep this tag on file for 90 days if the products are fresh and two years if they are frozen. If an outbreak of foodborne illness is traced to the shellfish, health officials must be able to determine the lot number of the offending products so that any as-yet-unused parts of that batch can be removed from the channel of distribution.

Supplier A offers lettuce at 16.75 per case and Supplier B offers it at 18.50 per case. the yield for supplier a is 88 perce t for supplier b 94 percent. supplier a expects a COD payment supplier b gives seven days credit terms. which supplier should a buyer purchase from and why

If this is the only information you have to work with, the decision would have to be made based on economics. Supplier A's lettuce has an EP cost of $19.03 per case ($16.75 ÷ 0.88 = $19.03). Supplier B's lettuce has an EP cost of $19.68 per case ($18.50 ÷ 0.94 = $19.68). Supplier A would be the logical choice; the seven-day credit period is not enough financial incentive to pay $0.65 more per case

when would a buyer purchase an imitation meat product or a flaked and re-formed meat product

Imitation meat products seem to be very popular in the institutional segment of the foodservice industry. The cost-conscious buyer might consider purchasing some of these products; however, in some cases, an imitation item may be more expensive than the real thing. If the restaurant's customer base tends to be health conscious, these products may be worth trying. Imitation meats may have positive health implications. Reducing the fat content and/or substituting polyunsaturated oils can lead to an imitation meat product that is lower in calories and cholesterol compared to the real thing.

what is the difference between farm raised and wild caught seafood

In aquaculture, fish are farm-raised in captivity and wild-caught fish live outside of captivity. There is an increase each year of farm-raised fish. Fish that are farm-raised include: catfish, trout, tilapia, salmon, oysters, mussels, clams, scallops, abalone, crawfish, and shrimp. There are benefits and drawback to each. For farm-raised salmon, research has indicated that it has high levels of polychlorinated biphenyls (PCBs) which are a toxic grouping of manmade chemicals that were commonly found in the food that farm-raised fish were eating. Studies have confirmed that wild- caught salmon were less likely to be exposed to toxins like PCBs but they had lower levels of beneficial Omega-3 fatty acids than their farm-raised counterparts. Quality wise, many believe that wild-caught fish is more flavorful and may have a better texture and color.

what are some of the differences between a license state and a control state

In some cases, state governments (and some counties, such as Montgomery County in Maryland) regulate and control the manufacturing, possession, sales, transportation, and delivery of beverage alcohols. Also in these "control" states, the buyers must follow the states' specific ordering and bill- paying procedures. This makes the buying job easier; however, the excessive regulation found in control states tends to increase the per-portion costs of beverage alcohols. Alternately, some states regulate beverage alcohol commerce through the issuance of "licenses." These license states also simplify the buyer's job. For instance, a certain amount of price control exists in some areas; the state or local government agency stipulates that beverage alcohols must be sold at minimum wholesale prices and minimum retail prices. While as-purchased (AP) price discount opportunities and other sorts of "deals" available in license states exist, buyers do not have that many to evaluate; fewer opportunities imply less work for buyers. License states are slightly more liberal than control states in terms of liquor-ordering and bill-paying procedures. For example, licensed distributors are able to deliver products, whereas in control states, buyers usually must pick up the order at a state liquor warehouse. License states are also allowed to offer credit terms, although in control states, buyers usually must pay cash when they pick up their order. The license states, though, do not grant carte blanche to the liquor distributors. These states tend to restrict the amount and types of supplier services that can be provided, much more than other types of suppliers. Consequently, even in a state where two or more suppliers carry some of the same brands, buyers may not be able to exploit the situation.

assume that you own a small neighborhood tavern you employ one bartender and one barback that is someone who assists the bartender you also tend the bar who should order the item why and who should receive and store them and why

In the small property, cost control and quality control are performed personally by the owner-manager. These properties have "direct" control systems only; there is very little written/ computerized recordkeeping. For these reasons, the owner-manager needs to take on the responsibility for the purchasing function, which in this case would also include the receiving and storing functions.

A product specification for fresh lemons could include the following information

Intended use Exact name U.S. Government grade (or equivalent) Packer's brand name (or equivalent) Product size Size of container Type of packaging material Packaging procedure Minimum weight per case Product yield Point of origin Color Product form Degree of ripeness Ripening process used Preservation method

a product specification for fruit juice would include

Intended use Exact name U.S. grade (or equivalent) Brand name (or equivalent) Size of container Type of container Product form Preservation method

a product specification for frozen, breaded shrimp could include

Intended use Exact name U.S. grade (or equivalent) PUFI seal Packer's brand name (or equivalent) Product size Product yield Size of container Type of packaging material Packaging procedure Product form Preservation method Packing medium Point of origin

a product specification for turkey hot dogs could include the following information

Intended use Exact name U.S. grade (or equivalent) Packer's brand name (or equivalent) Product size Product yield Size of container Type of packaging material Packaging procedure Product form Preservation method

a product specification for dried eggs could include

Intended use Exact name U.S. grade (or equivalent) Packer's brand name (or equivalent) Product size Size of container Type of packaging material Packaging procedure Color Product form Preservation method

a product specification for frozen omlettes

Intended use Exact name U.S. grade (or equivalent) Packer's brand name (or equivalent) Product size Size of container Type of packaging material Packaging procedure Color Product form Preservation method

a product specification for an ice cream bar could include this information

Intended use Exact name U.S. grade (or equivalent) Packer's brand name (or equivalent) Product size Size of container Type of packaging material Packaging procedure Product yield Product form Preservation method

a product specification for fresh pork chops could include

Intended use Exact name U.S. grade (or equivalent) Product yield Packer's brand name (or equivalent) Product size Size of container Type of packaging material Packaging procedure Product form Preservation method Tenderization procedure Point of origin

what does the term 14/16 crab legs indicate to a foodservice buyer

It indicates that a 10-pound container of crab legs includes approximately 14 to 16 pieces.

What does the notation "3 to 1" indicate to a buyer?

It indicates that there are approximately three items per pound

what is another name for the term conversion weight

It is another term for yield, edible yield, servable yield, or usable yield

why is the weight range of a fresh whole bird an important selection factor

It is important because suppliers usually cannot provide an exact weight for many poultry products. Consequently, buyers usually cannot specify an exact product size. Instead, they must indicate the acceptable weight range. For example, they need to indicate a weight range for whole birds and, to some extent, for raw poultry parts, such as chicken thighs and turkey breasts.

why is it important to note the exact variety of fresh produce desired, instead of merely noting the type of item needed

It is not sufficient for a buyer to specify only the type of fresh produce required, but must also specify its variety. If a particular foodservice operation requires lettuce, then the variety must be known (e.g., romaine, iceberg, or red or green leaf). The same is true for potatoes (e.g., Burbank russet or Norgold russet potatoes), apples (e.g., Jonathan, Winesap, Golden Delicious, or McIntosh), and so forth.

list the sizes for fresh shell eggs

Jumbo, extra-large, large, medium, small, and peewee

identify one major disadvantage of an equipment program

possibility that the beverage purchased may be marked up higher than the one sold to hospitality operators who have their own dispensing equipment

explain why dairy products should not be stored with fresh produce

Most dairy items readily pick up odors. Therefore, maintaining a separate dairy refrigerator is recommended. If that is impossible, hospitality operators should keep dairy products tightly covered, in a segregated area in the common refrigerator, and away from odorous foods.

one stop dairy product shopping is especially popular among small popular among small operators why do you think this is the case what advantages are there what disadvantages are there

Most foodservice operators like one- stop dairy shopping because of the standing order they can bargain for and some dairy suppliers provide. If buyers can get a supplier to bring their current stock of dairy items just up to par, this supplier service is an added plus. However, the supplier then controls the inventory level. But because dairies often provide frequent deliveries, this reduces the amount of inventory of perishable items hospitality operations must carry. One-stop shopping tends to entail a higher AP price. To receive the convenience noted, however, operators may be willing to pay more.

Federal quality grades of pork

No 1 No 2 No 3 No 4 US Utility

The largest can size for commercial use is:

No. 10

what are some advantages and disadvantages of buying fresh produce from a farmers market?

Over the years, farmers' markets have become more visible, numerous, and popular. Many chefs prefer purchasing at least some products from these suppliers because of the freshness and the ability to select exactly what they want. Many markets have several suppliers, which makes it easier for chefs to shop around. Furthermore, in some cases, a farmers' market may offer unique items that traditional suppliers don't carry

what are the PLOT vegetables? why are they important for operators to be familiar with?

P.L.O.T vegetables include: Potatoes, Lettuce, Onions, and Tomatoes and they can average 40 percent of total produce expenditures. In an average quick service restaurant, these four items could make up closer to 75 -80 percent of the total.

what does the acronym PUFI stand for

PUFI stands for: Packed Under Federal Inspection (PUFI). It is present on the product labels of fish items that have been produced and packed under continuous government inspection by the U.S. Department of Commerce (USDC).

on what are the quality grades for beef primarily based

Quality grades for slaughter cattle are based on an evaluation of factors related to the palatability of the meat. Federal graders primarily evaluate beef quality by the amount and distribution of "finish," that is, the degree of fatness; the firmness of muscling; and the physical characteristics of the animal that are associated with maturity. Other grading factors the federal grader evaluates include: the age of the animal at the time of slaughter; the sex of the animal; the color of the flesh; the amount of external finish; the shape and form of the carcass; and the number of defects and blemishes. Foodservice buyers consider the amount of "marbling or the little streams of fat that run through meat, present in the flesh to be a primary factor. U.S. quality grades for beef also are subject to several limiting rules. The USDA grading system strictly defines some, although others grant some discretion to the federal grader. The most severe limiting rule, and the one that normally causes a great deal of anxiety among meat producers, is the regulation associated with the beef animals' "maturity class." These animals are divided into five maturity classes: Class A: Age at the time of slaughter is 9 to 30 months. Class B: Age at the time of slaughter is 30 to 42 months. Classes C, D, E: Age at the time of slaughter is greater than 42 months. It is the grader's responsibility to determine an animal's physiological age at the time of slaughter. The grader does this by examining the color and texture of the lean meat, the condition of the bones, and the amount of hardening, or ossification, of the cartilage. Beef animals' quality grades are affected by their maturity class. For instance, regardless of the quality present in Class C cattle, it cannot be graded Prime. In general, any beef animal older than 42 months at time of slaughter cannot receive the highest-quality grade regardless of the score it received on the other factors the grader considers.

what is the preferred preservation method for fresh shell eggs

Refrigeration is the most common preservation method for fresh shell eggs; it is the preferred preservation method

what is the primary difference between round fish and drawn fish

Round fish: Fish right out of the water; nothing has been done to it. Drawn fish: Whole fish that has been eviscerated—that is, the entrails have been removed.

give an example of the pull strategy in the processed produce and other grocery items channel of distribution

Some manufacturers and suppliers rely heavily on "pull strategies." Good examples are Heinz® ketchup and A-1® steak sauce, which grace a dining room table, seem almost traditional. A foodservice operation almost feels compelled to have them on the tables as they are the most recognizable brands within those product categories. To a lesser extent, other condiments, such as olives, pickles, and relishes, fall into this category.

when would a buyer specify organically grown fresh produce on a product specification for fresh produce

Some of the fresh produce that comes to market has been chemically treated in order to preserve its shelf life and palatability. If buyers do not want this type of merchandise, they can opt to purchase fresh produce that has been "organically" grown—that is, grown without the use of synthetic chemicals and fertilizers. Typical reasons for including this information on the spec are: the menu notes that the produce is organically grown; and other marketing methods highlight the fact that the produce is organic.

when would you specify personalized packaging for a beverage product?

Some opportunities are available for buyers to personalize their beverage containers. Recall that buyers might consider purchasing beverage alcohols from a supplier who is willing to include their hospitality operation's name and logo on the package label, thereby creating a more impressive merchandising effect and customer experience. Personalized packaging for liquor products is especially popular in hotels that use these products for room service and catered events. Personalized items also make excellent additions to complimentary fruit baskets in guest rooms.

what are the major advantages of the chill pack procedure

Some producers use a chill pack preservation procedure for their finished products. This maintains the chickens' temperature at about 28°F to 29°F (they freeze at about 27°F to 28°F), which extends the products' shelf life without freezing them. Furthermore, these brand name items are usually produced in exceptionally clean environments. Very high levels of sanitation will increase the products' shelf life because it is directly related to the numbers of bacteria found on the skin of the birds.

what critical information is missing from this product specification for milk milk fluid U.S grade a used for cooking and baking bulk container

The most critical missing information is the type of milk. The spec indicates "fluid," but does not indicate if it is whole milk, low-fat, skim, etc

describe the difference between a dram shop and a non dram shop state

States have different "dram shop" laws. These laws basically provide rules as to who can be held liable for an alcohol-related accident. In effect, if a guest becomes intoxicated at your establishment, dram shop laws may allocate some of the liability to the servers and even the establishment responsible for any injuries or damage caused after the guest leaves. In a non-dram shop state, the establishment cannot be held responsible.

KWG Enterprises seels a frozen breaded shrimp 8 to a pound for 7.69 per pound its fresh raw shrimp 14 to a pound sell for 6.24 per pound a resturant normally sells about 24 orders of fried shrimp with 6 pieces per order each day perform a make or buy analysis assuming that the cost of the breading ingredients is 0.02 per shrimp and a prep cook paid $10 per hour can bread 24 orders in one half hour

Step 1 is to calculate the cost per order of the breaded shrimp: $7.69/8 shrimp per lb = $.96 per shrimp * 6 shrimp per order = $5.76 The next step is to calculate the cost of the raw shrimp with the breading and labor per order: $6.24/14 shrimp per lb = $.45 per shrimp + $.02 per shrimp for breading = $.47 total * 6 shrimp per order = $2.82 without labor. Calculating the labor can be done in a couple of ways but one way is to look at the labor cost per order. A prep cook can me 24 order in ½ hour and gets paid $10 an hour. So the cook will ear $5.00 to prepare 24 orders. To get labor per order: $5.00/24 orders = .21 The cost to make it in house is: 2.82 + .21 = $3.03 per order with labor included. Premade = $5.76; house prepped = $3.03 Looking at price only, prepping in house is more cost effective.

what procedure can receivers follow to determine the freshness of shell eggs

The American Egg Board recommends that receivers randomly break a few eggs and inspect them to determine if they meet the guidelines of their given grade. Another option would be to check pull dates, if available.

The AP price of lean hamburger is 1.89 per pound the AP price of regular hamburger is 1.09 per pound the lean meat shrinks 10 percent when cooked the regular meat shrinks 30 percent at what AP price must the lean hamburger sell at to make it equal in valuable to the regular hamburger? assume that the EP cost of both the lean and regular meat is equal what other specific considerations should you examine before purchasing either the lean or the regular?

The EP cost per lb of lean hamburger is $2.10 ($1.89 ÷ 0.90), whereas the EP cost per lb of regular hamburger is $1.56 ($1.09 ÷ 0.70). The lean hamburger's AP price per lb must be $1.40 to make this product equal in cost to the regular hamburger. This answer can be solved algebraically as follows: $1.56 = AP price per lb of lean hamburger ÷ 0.90 $1.56 × 0.90 = AP price per lb of lean hamburger $1.40 = AP price per lb of lean hamburger Before purchasing the regular hamburger, buyers must be certain that it can be used in the restaurant's recipes without any loss of quality. Generally speaking, if you are preparing something like spaghetti and meat sauce, the use of either product may work well in that recipe. But if you are using hamburger to prepare half-pound burgers and fries, the lean product may not give you the juiciness desired in the finished product.

what critical information is missing from the following product specification for sliced cooked chicken -sliced cooked chicken breast -used for deli sandwiches -country pride brand or equivalent -packed cryovac bags -refridgerated

The most critical missing information is the type of slice (e.g., thickness) and/or weight per slice, package size, and what type of seasonings (such as teriyaki spice) are included (if any).

eggs are regulated by both the USDA and FDA what are responsibilities of and regulations enforced by each agency in regard to eggs

The U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) share responsibility for the safety of eggs, regulating the production, processing, transportation and holding of shell eggs. Regulations promulgated by the FDA in 2009 place strict biosecurity, pest control, testing and refrigeration requirements on farms producing shell eggs for human food. In addition, under authority provided by the Federal Food, Drug, and Cosmetic Act and the Fair Packaging and Labeling Act, FDA has overall jurisdiction of shell egg processing and packing. The Egg Products Inspection Act (EPIA) of 1970 requires the USDA to ensure that eggs and egg products are safe, wholesome, unadulterated, and accurately labeled, for the protection of the health and welfare of consumers The USDA is responsible for the Shell Egg Surveillance Program to assure that eggs in the marketplace contain no more restricted eggs than the amount permitted in the U.S. Consumer Grade B quality standards. USDA conducts inspection of handlers four times each year to ensure conformance with these requirements. Eggs exceeding the tolerance for checks or loss must be diverted from the marketplace for further segregation or processing. Shell eggs packed for the consumer are required to be labeled "Keep Refrigerated" and stored and transported under refrigeration and ambient temperature of no greater than 45 °F. Under the EPIA, egg breaking and processing plants producing liquid, frozen, and dried egg products must submit to continuous government inspection. A USDA Food Safety and Inspection Service (FSIS) inspector must be on duty when these plants are operating. Only red meat, poultry and egg products are subject to this level of inspection. (USDA is currently working on regulations that will subject catfish processing to similar inspections)

a supplier calls to tell a buyer that he has just gotten a good buy on frozen ocean perch the hospitality operation has never used this item before on its menu but with the low AP price the supplier quoted the buyer is tempted she has to buy 500 pounds to get the deal what would be some of the advantages and disadvantages of buying the ocean perch

The advantage is the cost savings over other fish that the operation might already use for fish dishes and the opportunity to be creative with a new type of fish. The main consideration is if this fish will "fit" the type of operation and its customer base? Is there the "know-how" on how to successfully prepare the fish? Another major concern is the availability of storage. Is there a reason why she has to buy 500 pounds? Can she take less? Could there be a problem with the fish? If there is any doubt, the buyer should pass on this opportunity buy.

what is the primary difference between premium ice cream and competitive ice cream

The amount of fat. Premium has 15 to 18 percent butterfat, regular has about 12 percent, and competitive has 10 percent.

why is the point or origin of a fish product an important selection factor

The area fish comes from influences its distinctive character, flavor, and texture. Hence, buyers should specify the origin of the fish they buy, especially if they purchase a great deal of fresh fish.

the consumption of beverage alcohols in the US has declined over the past few years what are some of the reasons for this decline

The basis for this decline may be attributed to increased health and nutrition concerns, laws prohibiting happy hours, and tougher driving while intoxicated (DWI) or driving under the influence (DUI) laws. Also, the social pressures created by such groups as Mothers Against Drunk Driving (MADD) have had an impact on the consumption rate. Furthermore, when restaurants want to cultivate a family image, serving beverage alcohols may compromise this position.

a recipe for chicken pot pies calls for a mixed vegetable medley that includes carrots peas and corn conduct a make or buy analysis to determine if it would be more cost effective to purchase a frozen vegetable medley or prepare your own from fresh ingredients for one full recipe you will need 3 pounds of vegetable medley one pound of each vegetable use the following information to assist in making this decision frozen medley 99 cents/pound

The calculations are as follows: Fresh diced carrots: ($.88/.75) + $1.45 = $2.62 per lb Fresh green peas: ($1.10/.38) + $2.00 = $4.89 per lb Fresh yellow corn: ($1.30/.46) + $1.60 = $4.43 per lb Total for fresh ($2.62+$4.89+$4.43) = $11.94 for the three pounds (one pound of each ingredient). Total for three pounds of frozen = $.99*3 = $2.97 It is much more cost effective to buy the mix already premade

on what are USDA yield grades primarily based?

The federal government provides a voluntary yield grading service for beef and lamb. Yield grades are numbered 1 through 5, with Yield Grade 1 representing the highest yield of cuts and Yield Grade 5, the lowest. Grading criteria are based on the following factors: (1) thickness of fat over ribeye; (2) area of ribeye; (3) percent of kidney, pelvic, and heart fat; and (4) carcass weight. Some limiting rules apply. For instance, USDA Prime beef cannot earn a Yield Grade of 1 or 2 because of its high percentage of fat, which reduces its edible yield.

give an example of optional information a packer could note on a package label

The federal government requires a great deal of information to be displayed on consumer product labels. However, required label information aside, typical hospitality operators would be much more interested in other kinds of information that may or may not appear on a package label. Many operators would like to see packing dates, freshness dates (or shelf lives), and serving cost data noted on package labels. Many also would like to see the lot number on a package label. (Because the quality of product shifts, it would be nice to be able to reorder, for instance, corn of not only the same packer's brand but also from the same batch as the previously ordered corn.) School foodservice buyers seek out products that carry Child Nutrition (CN) labels, which indicate how the products conform to the nutritional requirements of the USDA. When food processors put these details on their package labels, buyers must expect to pay a bit for this added information value

why is the selection factor point of origin an important consideration for beverage alcohol products

The point of origin is a very important selection factor for some beverage alcohols, especially wines. It implies taste variations. In some cases, as with imported wines, the point of origin denotes the type of government inspection to which the products were submitted

an owner-manager would be interested in a soft drink companys equipment program because of several advantages this program offers what are some of these advantages?

The primary advantages are the free use of equipment and any repair and maintenance needed while it is use. Sometimes the equipment program is not free; however, in that case, the price he or she has to pay is usually heavily discounted.

list the US grades for fish and the grading factors

The federal grades for whole or dressed fish, frozen halibut or salmon steaks are as follows: Grade A. This is the best quality produced. The appearance and culinary quality are superior. Grade A products have a uniform appearance, possess good flavor and odor, and are practically devoid of blemishes or other defects. Grade B. This is good quality and, generally, is suitable for many foodservice applications. Grade B items possess reasonability good flavor and odor but have significantly more blemishes and/or defects than Grade A products. Substandard. Substandard fish fail to meet the requirements of the "U.S. Grade B." The product does not have reasonably good flavor and odor and/or has considerable defects. Types of physical defects are categorized as "abnormal condition," "appearance defects," "discoloration," "dehydration," "surface defects," "cutting and trimming defects," and "texture defects. The federal grades for most fish fillets and fish products are as follows: Grade A. This is the best quality produced. The appearance and culinary quality are superior. Grade A products have a uniform appearance, practically devoid of blemishes or other defects, and possess good flavor and odor characteristic of the species. Grade B. This is good quality and, generally, is suitable for many foodservice applications. Grade B items have significantly more blemishes and/or defects than Grade A products. The product possesses reasonably good flavor and odor characteristic of the species. Grade C. This grade resembles Grade B, but it is lacking in appearance and possesses minimal acceptable flavor and odor characteristic of the species. It must have no objectionable off-flavors or off-odors. Substandard. Substandard fish fail to meet the requirements of the "U.S. Grade C." The product does not have reasonably good flavor and odor and/or has considerable defects.

would it be more cost effective to purchase beef tenderloin and cut filet mignon (8oz) from it or to purchase individually packaged filet mignon (8 oz) use the following information to make your determination AP price Labor Cost Yield individually packed 13.65 100% Tenderloin beef tenderloin 12.42 $12/hr 91%

The first step is to calculate EP cost for each item. Beef tenderloin to cut: $12.42/.91 = $13.65 Individually pre-cut tenderloin: $$13.65/1 = $13.65 Even without knowing any other factors such as preparation time, we can see that the costs are the same. It would be best to buy the pre-cut because cutting in-house would mean adding on labor costs. Other cons of in-house fabrication would also include possible inconsistency of the size of the cuts as well as greater changes for cross-contamination and overall food safety issues.

when purchasing chicken for an item like chicken salad buyers must often determine whether it is more cost effective to purchase bone in skinon chicken breats and to tske off dkin and bone themselves or just to purchase bonesless skinless chicken breats you will need 5 pounds of edible portion chicken breast use the following information to make your determination yield percent: bone in skin on- 68%. boneless skinless 95% AP cost: bone in skin on $1.98. boneless skinless $3.49

The first step is to calculate EP cost for each item: Boneless, Skinless = $3.49/.95 = $3.67 Bone-in, Skin-on = $1.98/.68 = $2.91 Just by looking at the EP cost per pound, we can see that the boneless, skinless is $.76 more expensive than the bone-in, skin on. So if you were basing your decision solely on price, you would choose the bone-in, skin- on. There are other factors to consider though (see #22)

assume that you are purchasing directore for a university food service with 15 campus housing buildings 8 snack bars a large dining commons and an unpredictable catering business currently you operate a central commissary and a central distribution center outline the specific procedures you would use for the purchasing receiving storing and issuing of canned peach halves

The general procedures that should be noted in student answers are: Purchase specifications should be prepared for these items. Given the size of the foodservice entity, formal bidding is the preferred method of shopping for a long-term supply. If storage is available, purchasing a one-year supply would be appropriate, resulting in maximum savings. The receiver must have a copy of the purchase order so that he or she can compare it to the shipment. Check for signs of rust and bugling and be sure to examine expiration dates. Other receiving practices should also be mentioned. The canned goods should be stored and secured immediately. Proper dry storage and security measures should be included in the discussion. Given the size of the foodservice entity, a formal issues system would be appropriate.

what are the U.S grading factors for cheddar swiss colby and monterey jack cheeses

The grading factors include the product's color, odor, appearance, flavor, texture, finish, and plasticity (i.e., body).

what critical information is missing from the following product specification for canned peach halves

The most critical information is the size of the peach half.

what critical information is missing from the following produce specification for onions? 1) onions 2) used to make onion rings 3) U.S No. 1 Grade (or equivalent) 4) Packed in 50 pound mesh bag

The most critical information missing is the size and type of onion

what critical information if missing from the product specification for beer? beer used for bar service packaged in 12 ounce nonreturnable bottles packed 24 bottles per case

The most critical information missing is the type of beer and the brand name (or other indication of quality).

what critical information is missing from this product specification for a frozen egg mix

The most critical missing information is package size and the types of seasonings and ingredients (if any) that should be included. Less critical would be the packaging procedure (such as number of packages in a case).

what critical information is missing from this product specificartion for shrimp? -whole raw headless shrimp -used for shrimp cocktail -US Grade A (or equivalent) -Packed in 5 pound la inated cardboard containers

The most critical missing information is product size and preservation method (refrigerated or frozen).

what critical information is missing from this product specification for lamb lion chops a) lamb lion chops 2) used for dinner entree 3) IMPS number 1232A 4) 6 ounce portion cut 5) packed in 10 to 12 pound containers

The most critical missing information is quality needed (U.S. grade or packer's brand) and preservation method (refrigerated or frozen). Less critical would be type of container and packaging procedure (layered, individually wrapped lamb chops, etc.). The point of origin would be a critical omission if it is noted on the menu.

what is primary reason food buyers use the IMPS numbering system when preparing meat specification

The primary reasons are: it is easier to communicate to suppliers exactly what is wanted, and easier to prepare product specifications. Buyers will be able to reduce the amount of information on their specs if they use the Institutional Meat Purchase Specifications (IMPS) numbering system. These numbers take the place of part of a meat specification. For example, if buyers order an 1112 ribeye steak, they will get a particular style and trim. They will not have to add those details; the numbers indicate exactly what those details are..

why does the foodservice operator normally not care for fresh produce that has been in controlled atmosphere storage

The produce held in atmosphere-controlled chambers will remain as is for a considerable period of time. Unfortunately, when this produce is removed from this environment, it deteriorates very rapidly. Hence, buyers are reluctant to purchase these types of products.

why do hen turkeys generally have a higher AP price than tom turkeys

The sex of young birds is not particularly relevant to their cooking style or usage, but in older birds, the differences in taste, texture, and yield diverge dramatically between the sexes. Females tend to be tastier, juicier, and have higher conversion weights than males. For these reasons they tend to be more expensive than males.

what is the difference between the designations US grade A and Grade A

The shell eggs produced under continuous federal-government inspection as mandated by certain states for monitoring compliance with quality standards, grades, and weights can bear the USDA grade shield. States that elect not to purchase the USDA grading service, but that use their own agencies to monitor egg packers for compliance, can allow the cartons to bear the term as "Grade A" without the USDA shield.

what happens when to fresh shell eggs as they become older

The size of the air space gets larger, it loses quality, moisture dissipates, the white gets thinner, and the yolk becomes weaker.

why do buyers seldom prepare detailed specification for beverage alcohol products

The tendency in liquor purchasing exists to downplay the use of specifications, primarily because very few bid-buying opportunities are available. Also, buyers sometimes have the opportunity to evaluate products available only in their local area. This is especially true for fine wines and other specialty products. Furthermore, because brand name is the major selection factor, specs are not useful because typically only one liquor distributor in the local area has the exclusive right to sell and distribute that brand.

when would buyers purchase reduced cholesterol egg products

The typical answer would most likely note that these products would be purchased for use in low-fat, low-calorie dishes. Buyers working for noncommercial foodservices, such as assisted living centers and hospitals, would usually purchase these products regularly.

assume that you own a small family restaurant and that you have no franchise affiliation your annual sales volume is 825,000 you sell hamburgers and you are currently using heinz individual catsup bottles you can save about 8 percent of your brand of bulk pack catsup and plastic containers and fill these containers from the pack what course do you recommend

The typical answer would probably note that the miniscule savings is insufficient to justify the extra work involved with changing the current way of doing things. Furthermore, the manager would have to purchase plastic containers and replacement ones periodically; this could eliminate any potential savings and might also increase the current expense. If the catsup purchase represented a huge volume, then the changeover might be a good idea.

briefly describe one type of meat product you might purchase that would be a good candidate for the needling tenderization procedure

The use of packers brand is beneficial when purchasing processed meat products. In most instances, the brand name for processed meats (other than fresh-frozen or portion-cut) is the only indication of quality. Needling is typically used for lower-grade wholesale cuts. For instance, a USDA Select standing rib roast would be a good candidate for this type of tenderization procedure.

your supplier calls to say the price of tomato paste is due to rise soon and suggests that you purchase at least 2,500 cases immediately. assuming that you find your supplier completely trustworthy, what specifically should you consider before making your decision about this potential purchase?

This is a subjective question; there is no right or wrong answer. A good answer would include some reference to one of the following options: is there money available to make this large of a purchase? Is there enough storage space? Would the supplier be willing to store excess cases that can't fit into your dry storage area? Will you be able to use all of the tomato paste before the expiration date?

what is the difference between the designations US Grade A and Grade A

This is an indication that a federal inspector has not graded the products. Food processors are allowed to use "Grade A" on their labels, as long as a nongovernmental graded item does not carry the "U.S." prefix. As a general rule, an item could carry types of grading nomenclature similar to those the federal government uses, even if the appropriate government agency did not grade the product. Since some discrepancy exists between these terms, to avoid any potential confusion, buyers should carefully note whether "U.S. Grade A" or "Grade A" is listed on the package label.

what benefit would a restaurant owner gain by listing on the menu the point of origin for the meat offerings

This is typically done for marketing purposes. Occasionally, a foodservice operator notes on the menu the point of origin for a meat entrée. For example, guests may see "Iowa Corn-Fed Beef," "West Virginia Ham," "Wisconsin Veal," or "Belgian Blue Cattle" (a rare, costly, imported breed that is exceptionally low in fat and calories) listed on a menu. If hospitality operations want to use this form of advertising, they must purchase the appropriate product or else they will be violating any relevant truth-in-menu legislation.

assume that you normally purchase 1200 cases of canned peaches every three months (you order once every three months) the AP price per case is 8.75 your supplier offers you a one year supply for 8.60 per case cash on delivery you currently have 30 days in which to pay your invoices from this supplier assume you are the purchasing director fopr a 400 room hotel that does excellent restaurant and banquet business what course of action do you suggest

This opportunity represents a considerable savings for the property. It is a 2 percent discount ($0.15 ÷ $8.75 = 0.02 = 2%). However, although that doesn't sound like much, the annual dollar amount savings of $720.00 ($0.15 × 4,800 cases per year) is impressive. The difference in credit terms, to COD from 30 days net, isn't enough to impact the decision one way or another. If the property has storage available, if the product quality is consistent, and if the peaches will not be removed from the menu during the next year and they will be used at the same rate of 1,200 cases each quarter, it sounds like a good deal

when would buyers substitute a processed chicken patty for a boneless skinless chicken breast

This type of item would be used by foodservices that cater to cost-conscious customers. They also tend to be used more often by noncommercial foodservices.

note three examples of grocery products that you have seen in a restaurant operation that carry personalized packaging.. what are some of the advantages and disadvantages of personalized packaging?

Three common examples seen in many restaurants are sugar packets, matchbooks, and cocktail napkins. The major advantage of using these items is the advertising benefits associated with having the restaurant's name constantly in front of patrons. The disadvantages include the likelihood that these items are more expensive than the generic ones available and the possibility of increased shoplifting.

other than the overall EP price what other considerations would a buyer have in deciding whether to use the bone in or boneless product

When making the final decision of which to buy, there is much more than EP cost to consider. First, labor cost and the overall time to prepare the bone-in, skin-on must be evaluated. Will this add substantially to the cost? Do you have employees that can prepare the bone-in, skin-on chicken? Food safety is also a concern. The more we handle food and keep in the TDZ, the greater the chance for contamination as well as bacterial growth. Not to mentioned the increased chances of cross-contamination with other food items.

precut fresh produce usually carries an AP price that is much higher than that of raw fresh produce. Identify some of the reasons for this difference

When purchasing an item in anything other than its original form, varying degrees of value have been added; different degrees of economic "form" have given value to the item. These value-added products are more expensive, but in the long run may be more economical than whole products that require considerable labor and handling before service. Today, many operators prefer purchasing value-added, "precut" fresh produce that has been subjected to additional cleaning, chopping, and so forth. For example, buyers can purchase peeled and sliced onions, potatoes, and similar items

why is sustainability a concern when purchasing seafood items

With the demand of seafood always increasing, so does the over fishing of various species. It is estimated that that 30% of all wild marine fish populations are being killed faster than they reproduce. Buying sustainable seafood will help ensure that entire species will not disappear permanently.

standard of identity

a U.S government regulation that establishes what a food product must be to carry a certain name for example strawberry perserves

When would a buyer use a packers brand in lieu of a US grade when preparing a product specification for fresh tomatoes

a packer may not purchase the US government grading service so they would instead put the packers brand

retail cut

a small meat item produced from a wholesale cut another term for portion cut

stock rotation

a system of using older products first when a shipment arrives the older stock is moved to the front of the shelf and a newer stick is placed behind it first one in first one out

Manufacturing grade

a very low grade given to food products that are not intended to be sole as fresh items but are meant to be used by processors to produce a finished item for example a low grade beef is purchased by a processor who makes thing such as canned chili or canned beef stew

hedging

attempting to reduce or avoid the risk of fluctuating AP prices by taking position in the commodity futures market

what are the U.S grades for fresh fluid milk butter and nonfat dry milk

a) Grade A. This is the milk the government considers to be fluid milk, to be sold in retail stores and delivered to consumers. Manufacturing grade: This milk is sometimes called Grade B. More bacteria are allowed in manufacturing grade milk than in Grade A; this milk is used for manufacturing milk products, such as butter, cheese, and ice cream. b) U.S. Grade AA, U.S. Grade A, U.S. Grade B. The grading for butter includes its flavor, odor, freshness, texture, and plasticity. c)U.S. Extra, U.S. Standard. These are also the grades for dry whole milk. The grades for these are based on color, odor, flavor, bacterial counts, how scorched the milk is, how lumpy the milk is, how well it blends into a solution, and how much moisture it contains.

what is an appropriate intended use for boiler fryer a frozen chicken breast and a duckling

a) The most typical uses would be for menu items that require broiling or frying. This product could also be roasted, though most chefs will use an older bird for this type of menu item. b) Once defrosted, this product has a wide variety of applications including grilled chicken sandwiches, baked chicken parmesan, stuffed chicken Cordon Bleu etc. It can also be boiled and used to make chicken salad. c) This is typically roasted. Many Chinese restaurants use duckling in a variety of dishes.

what is an appropriate intended use for a) canned dark meat tuna b) shucked fresh scallops c) frozen crabmeat

a) The product can be used for almost every type of tuna menu item that calls for canned tuna if you don't care about this color differential when compares to white chunk tuna. b) Scallops that have been shucked can be served as any center of the plate item. Some entrees might include grilled or blackened scallops. They could be used on an entrée salad or in a seafood stew such as cioppino. c) Frozen crabmeat once defrosted can be used in a variety of dishes such as crab-cakes, soups, seafood salads, seafood sauces for pasta dishes etc. The primary consideration is the quality of the foodservice operation. For example, frozen crabmeat would not be used to make crab-cakes at a high end seafood restaurant.

What is an appropriate intended use for

a) fried green tomatoes, chutney, salsa; b) tomato juice, tomato sauce, salsa; c) tomato sauces, canning; d) this grade of produce goes into processing so there is a great variety of applications including generic canned fruits and vegetables.

what is an appropriate intended use for: a) canned peas b) dried apricots c) dijon mustard d) frozen asparagus spears

a) soups, casseroles; b) fruit bread, trail mixes; c) sandwich condiment, to make honey- Dijon salad dressing; d) as a side-dish, in omelets

what is an appropriate intended use for nondairy creamer dry nonfat milk soy milk

a)Many operators may use nondairy items for several reasons, including: (1) AP prices may be lower; (2) nondairy products, being less perishable, save on storage costs and reduce waste; and (3) to accommodate those people who cannot tolerate lactose (milk sugar). This type of product is typically used in baking. It is also used in recipes that call for milk, such as meatloaf, sauces, and soups. Soy milk is good to use for people who cannot tolerate lactose, for vegans who avoid all animal derived food and beverages, for people with religious restrictions that cannot consumer dairy (or combine dairy with certain other foods).

what is the recommended storage procedure for a) white wines b)red wines and c) keg beer

a)White wines should be refrigerated until they are served. b) Red wines should be stored in cool areas. All wines that are cork-bottled (not synthetic cork/screw-top/fortified wines) should be stored on their sides. Wine should not exposed to excessive heat or fluctuating temperatures and they should not be stored close to anything that vibrates. Keg beer is not pasteurized; therefore, hospitality operations must refrigerate it at approximately 36°F to 38°F. Otherwise, the active yeasts continue to work, manufacturing more alcohol and carbon dioxide gas. If this process continues long enough, it can negatively affect the beer's flavor. It can also cause a keg to explode.

wine speculation

act of investing in wine for a profit-making purpose the speculator does not consume the product but they it treat it as a valuable collectible that may increase significantly in value

USDA Acceptance Service

agency that for free will help buyers prepare meat specifications and oversee the purchase and delivery of meat

USDA product examination service

agency that provides inspection of purchased meat by a federal inspector while the products are in transit

feathering

amount of fat steaks in an animals ribs and inside flank muscles

NAMI IMPS number

another term for Institutional Meat Purchase Specification (IMPS) number

certified buying

another term for USDA acceptance service

packers grade

another term for packers brand names

assume that you manage a college foodservice facility you want to purchase your annual requirement of canned tomatoes you have four brands of tomatoes from which to choose three reasonably well known brands and one generic brand the AP prices vary only slightly among the three brands but the generic brand offers 22 percent savings unfortunately the generic brand contains mostly broken pieces and has a drained weight that is 15 percent less than the name brand merchandise in addition the supplier warns you that the quality of the generic brand is not predictable from year to year which type of merchandise would you purchase and why

he first thing to consider is the potential savings. For instance, assume that the well-known brands' AP price is $2.00 per can and that the no-name brand's AP price is $1.56 per can (22% cheaper). Further assume that the edible amount in the well-known brands' cans is 103 oz, which means that the edible amount in the no-name brand's can is 88 oz (15% less). The cost per oz, therefore, is $0.019 for the well-known brand ($2.00 ÷ 103 oz) and $0.018 for the generic brand. Since there is less than one penny per oz difference, most buyers would probably stay with the well-known products. But even if the cost difference was much greater, the buyer should determine if the generic brand can be used in the foodservice's recipes as many times a no-name brand does not work as well as a recognized brand, especially when there are significant differences in the yield per can.

Which of the following is false in regards to Will Harris and his farm in Georgia?

his cattle is corn fed

what is an appropriate intended use for frozen eggs dried egg whites USDA Grade B shell eggs

his type of product is most typically used in baking. However, they can also be used to prepare scrambled eggs and omelets. They are safer to use than their fresh counterparts. b) Dried egg whites can be used in place of fresh egg whites in any recipe calling for egg whites. The benefit if using them is that they are safer that using fresh whites and there is no waste of the egg yolk which would be the case if breaking whole eggs to get the whites. Dried eggs whites are ideal for making meringues. c) These eggs have whites that may be thinner and yolks that may be wider and flatter than eggs of higher grades. The yolks may be susceptible to breaking under slight pressure. The shells must be unbroken but may show slight stains. Therefore, because of these appearance problems, Grade B merchandise is suitable only for finished menu products in which eggs are used as an ingredient or as scrambled eggs (or omelets)

rBGH or rBST are used to:

increase milk production in cows

The most important information on a product specification is:

intended use

UHT pasteurization:

is when milk is pasteurized at very high temperatures creates a shelf stable dairy product is sealed in aseptic packages

perpetual inventory

keeping a running balance of an inventory item so that you always know what you have on hand when a shipment is received you add to balance and every time you use some of it you deduct that amount similar to keeping an up to date cash balance in a checkbook

The most common size egg is a:

large

dram shop

legal term for bars, restaurants, taverns, inns where beverage alcohol is sold by the drink; a dram is small measure of liquid

assume that you manage a burger restaurant you have been using individually wrapped half once portions of catsup one saturday afternoon you notice that you have very few of these packets left because the previous nights buisness was especially brisk at first glance you do not believe you can get a delivery from the commmissary the burger restaurant is part of a national chain until monday morning however you are open tonight until 9 am and all day tomorrow 11 am to 9 pm what course of action do you take

ry borrowing some packets from another restaurant in the chain, assuming one is located nearby. Go to Smart & Final, Sam's Club, Costco, or another similar supplier and purchase enough to get you through to the next delivery. Contact a local supplier who carries this type of item to see if you can get a quick delivery. If you can get by with bottles, run down to the nearest supermarket and buy enough to get you through to the next delivery.

describe the alternative dairy products that restaurants can use to make menu items that their lactose intolerant guests are able to eat

soy milk, almond milk, rice milk, coconut milk. These can be used in place of fluid milk in many cases such as for cereals, for coffee drinks such as cappuccinos or lattes, etc. There are also many products derived from these milk alternatives such as cheeses and frozen desserts.

license state

state that grants licenses to importers wholesalers, distributors, and retailers who then handle the distribution and sale of beverage alcohols

control state

state that sells beverage alcohols it is the only purveyor of beverage alcohols in that state

lactose

sugar that is found most notably in milk it makes up around 2 to 8 percent of milk by weight

A fish‐based paste used to produce imitation lobster, crab, and other shellfish items.

surimi

which nonalcoholic beverages typically have quality grades and which do not

the U.S. fruit and vegetable juices and milk have quality grades and other nonalcoholic do not.

overrun

the amount of air whipped into a frozen product

buttermilk fat

the amount of fat in dairy product

product yield

the maximum waste they will accept for example they need to indicate whether they would accept rind on the cheese they want to buy

generic brand

the package label typically does not refer directly to the company that processed the item rather the label generally highlights only the name of the item while downplaying other information its quality is very unpredictable typically a low quality merchandise that is sold to economy minded buyers

break point

the point at which a vendor will accept a lower price for instance if you buy from 1 to 50 cases the AP price may be $5 per case if you purchase more than 50 cases the ASP price may be $4.75 open case