Fresh Produce Chapter 4. Fresh Produce Selection Factors Intended Use – an apple used in a display will need to be of higher quality than one used in.

Slides:



Advertisements
Similar presentations
Kitchen Calculations.
Advertisements

Controlling Food Costs in Purchasing and Receiving
Menu Planning, Recipes, and Cost Management
The Ingredient Process
Convenience Foods vs. Making from Scratch
1 Fruits and Vegetables SMSD Mrs. Rohret Fruits and Vegetables.
CHAPTER 9 FOOD PURCHASING
Purchasing.
Calculating Food Costs
Assignment #2: CONVENIENCE FOODS COMPARISON
Chapter 8 Poultry. Chicken Poultry 92erY8&feature=BFa&list=PLAE38AF98D17DC68C&index=34
CHAPTER 5 PURCHASING AND INVENTORY
© 2011 John Wiley and Sons, Inc. All Rights Reserved Selection and Procurement for the Hospitality Industry Purchasing ANDREW HALE FEINSTEIN AND JOHN M.
Agenda Questions regarding Chapter 2 & 3 workbook
Inventory Reports Red Lobster – Brigida & Erin
Chapter 5: The Yield Test.
Purchasing Chapter 6. What is Purchasing? Purchasing is the process of getting the right product into a facility at the right time and in a form that.
OH 3-1 Agenda Chapter Two- Key terms review Chapter Three – The Purchasing Function Chapter Three – Key terms review Chapter Four – The Procurement Process.
© 2011 John Wiley and Sons, Inc. All Rights Reserved Selection and Procurement for the Hospitality Industry Purchasing ANDREW HALE FEINSTEIN AND JOHN M.
Fruits and Vegetables And everything you never thought you would learn about them….
And everything you never thought you would learn about them….
Fresh Produce Chapter 4.
Chapter 2 Product Quality What Kind of Stuff Should I Buy?
Establishing Standard Food Production Procedures
L/O/G/O Fruit. A fruit is an organ that develops from the ovary of a flowering plant and contains one or more seeds Fruit can be the perfect snack food,
Market Forms and Preparing Fruits
When you are out and around town this week, take notice of food service delivery trucks…. Who has the cleanest trucks? Who has the cleanest trucks? Who.
Part 3 The Preparation of Food
FRUIT. NUTRIENTS Vitamins Minerals Complex carbohydrates Water.
Objective 8.01 Summarize wise food selection practices.
Fresh Produce Chapter 4.
OH 5-1 Controlling Food Costs in Purchasing and Receiving 5 OH 5-1.
© 2011 John Wiley and Sons, Inc. All Rights Reserved Selection and Procurement for the Hospitality Industry Purchasing ANDREW HALE FEINSTEIN AND JOHN M.
Recipe Standardization Presented by Jade Miles. What is Recipe Standardization? The United States Department of Agriculture (USDA) defines a standardized.
Purchasing, Receiving, and Storing Foods
HOW TO USE THE FOOD BUYING GUIDE & Formula Presenter Mary Burks, RD, SNA.
Can Cutting Pacific Coast Producers Presented by: Ed Brink.
Part 3 The Preparation of Food
1 Menus, Recipes, and Cost Management Chapter 5. 2 Chapter Objectives 1. Explain how the makeup of a menu depends on the type of meal and the institution.
Copyright © 2014 by John Wiley & Sons, Inc. All rights reserved. Chapter 6 Food Purchasing Courtesy of Sysco The Restaurant: From Concept to Operation,
Are EDIBLE plants.  Members of the squash family have large root systems and trailing vines.  Their flowers are often edible in addition to the main.
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.
© 2011 John Wiley and Sons, Inc. All Rights Reserved Selection and Procurement for the Hospitality Industry Purchasing ANDREW HALE FEINSTEIN AND JOHN M.
 Why should you shop alone???.  Nutritional Facts  Ingredient List  Daily % Values  Serving Size.
Compare Delivery Invoice and Purchase Order Product Quantity (weight or count) Purchase Unit Price Confirm Product Quality Sign Delivery Invoice Issue.
Chapter 6 Food Purchasing. Objectives After reading and studying this chapter, you should be able to: –Explain the importance of product specifications.
Fruits and Vegetables And everything you never thought you would learn about them….
Part 3 The Preparation of Food
Chapter 24 Stock Handling and Inventory Control Section 24.1 The Stock Handling Process Section 24.2 Inventory Control Section 24.1 The Stock Handling.
Standardized Recipes. What is it? Must follow a format that is clear to anyone who uses it. – Control of costs – Quality – Consistency of product.
© 2011 John Wiley and Sons, Inc. All Rights Reserved Selection and Procurement for the Hospitality Industry Purchasing ANDREW HALE FEINSTEIN AND JOHN M.
Compare Delivery Invoice and Purchase Order Product Quantity (weight or count) Purchase Unit Price Confirm Product Quality Sign Delivery Invoice Issue.
Prince FRESH PRODUCE. And not so fresh…
Preparing Fruits. Lesson Objectives Improve the quality of fruits served. Improved the variety of fruits served. Improve the appeal of fruits served.
© 2011 John Wiley and Sons, Inc. All Rights Reserved Selection and Procurement for the Hospitality Industry Purchasing ANDREW HALE FEINSTEIN AND JOHN M.
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
Notes on Calculating Food Costs for Recipes
Culinary Management Yield Factors.
FRUITS: AFTER HARVEST.
Chapter 5 Purchasing and Inventory.
Chapter 5: The Yield Test.
Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel.
Cost Control Objectives: What is the importance of cost control?
Cost Control Objectives: What is the importance of cost control?
Standardized Recipes and Cost Control
Forecasting for the Procurement of Foods
Chapter 18: Fruits Fruit classifications:
Chapter 5 Purchasing and Inventory.
Fruits and Vegetables.
Presentation transcript:

Fresh Produce Chapter 4

Fresh Produce Selection Factors Intended Use – an apple used in a display will need to be of higher quality than one used in a fruit cup where it will be camouflaged. Exact Name – Is the variety. Ex: Romaine Lettuce. What are some other exact names?

Fresh Produce Selection Factors U.S. Government Grades – USDA’s AMS sets the grade standards for approximately 150 types of fruits, vegetables, and nuts. – – Different products have different grading schedules. – PMA Fresh Produce Manual

Commonly Used Grading Terminology Fancy – the top quality produced; represents about 1 % of all produce. No. 1 – the bulk of items produced; the grade that most retailers purchase. Commercial – slightly less quality than U.S. No. 1. U. S. Fancy vegetables are of more Uniform shape and have fewer defects than U.S. No. 1. U.S. No. 1 Vegetables of this grade should be tender and fresh-appearing, have good color, and be relatively free from bruises and decay. U.S. No. 2 and No. 3 Have lower quality requirements than Fancy or No. 1, all grades are nutritious. The differences are mainly in appearance, waste, and preference.

Fresh Produce Selection Factors Packers’ brands- most states require the name be registered with state’s department of agriculture. NOT required to purchase the U.S government grading services, MUST government inspections = mandatory.

Fresh Produce Selection Product size – Box count, lug, or piece per pound – Lug “4 by 5” – Item Size “3 to 1” Size of container –layers in a flat. Packaging material – fiberboard or thin brown paper.

Fresh Produce Selection Packaging procedure – Layered produce is generally in between sheets of paper or cardboard. – Slab packaging may save money but this type of random packaging may cause a decrease in yield. – Some products are wrapped individually or placed in “cell pack” to preserve appearance.

Fresh Produce Selection Minimum weight per case – assures buyers of minimum acceptable weight. There is shrinkage or dehydration while in transit. Product yield Point of origin –differences in quality, texture, appearance and taste that accompany products from different parts of the world. BLUEBERRY REAL FRUIT BASE Description: IQF Blueberries are diced, heated and mixed with a sweetened, thickened Sauce. Berry Up! is packed in 35 oz. net weight plastic bottles and frozen to maximize product quality. Ingredients: Blueberries, Sugar, Water, Natural Flavor, Guar Gum and Xanthan Gum. Physical Properties: Brix: pH: Viscosity: Thick but pourable Piece Size: Chunky berry pieces should pass through a 6mm straw Color: Blue purple typical of blueberries Flavor: Typical of ripe blueberries Shipping Information: Case Pack: 12 bottles Gross Wt.: 11.9 kg (29 pounds) Case Dimensions: 10.25”L x 12.5” W x 10.25” H

Fresh Produce Selection Preservation method – storage conditions within the distribution channel affect quality and availability of produce. Refrigeration Waxing – Mother Nature What fruits and vegetables are waxed?

Fresh Produce Selection Organically Grown – Hydroponically grown produce is grown in nutrient rich water and has been become popular with fine-dining establishments that are willing to pay the premium price.

Fresh Produce Selection Intended use Exact name U.S. grade 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

Fresh Produce Specifications at your establishment Cauliflower, white Used for side dish for all entrées U.S. No. 1 (high) 12 count 18 – to 25-pound carton Moisture-proof fiberboard Pretrimmed heads Fresh, refrigerated Fully ripened

Purchasing Controls Keeping Track of Inventory DIRECTS: Those items that upon delivery go into Production and become part of food cost. STORES: Those items upon delivery go into storage & does not become part of the food cost until they are requisitioned. RECEIVING: When ownership of the product changes hands.

Par Level Approach Step 2 – Par levels set predetermined purchasing point. Determine par levels for each item. Recognize that product usage between order and delivery dates must be estimated. Calculate the Order Quantity by using the formula below: Amount on hand (current inventory) – established par level. Amount on Hand Established Par Level Amount to Order 2 cases6 cases4 cases

The Charles Levinston Approach Determines quality of purchase units needed. Analyzes each purchase unit to determine how many portions the purchase unit will yield. This process is recommended to purchase major ingredients in the recipe. For accuracy in EP per Unit (E.P.P.U) we should refer to standardized recipes. Information for Calculation, the following is necessary: Purchase Unit/Standard Portion/Edible Yield %/ Number of Customers

Levinston Method Step 1 – Request and accept the supplier’s stated delivery schedule. Remember—the buyer cannot generally alter this schedule without additional expense. Discussion Question: Why is it important for operators to know a vendor’s potential (as well as normal) delivery dates when seeking to most effectively manage inventory purchases?

Levinson’s Purchase Approach IngredientPortion SizeEdible Yield %Number of Covers Oranges4 oz 62.5%250 Navel, 72 ct. STEP 1: Find out how many As Purchased Portions per lb. Chapter 11: 16 oz /4 oz = 4 AP Portions STEP 2: Find how many Edible Portions per lb. 4 AP Portions X 62.5 % = 2.5 Edible Portions per lb. STEP 3: Find how much Product to Purchase. 250 covers / 2.5 EP/lb.= 100 lb (each orange weighs 2.5 oz) How much should I purchase? ____________________.

Determining the Yield % Yield % = EP weight/ AP weight Examples: As PurchasedEdible PortionYield % 7 lbs3.5 lbs50% 5 lbs2 lbs.40% 10 lbs6 lbs.60% Yield %