1. OH 2-1 Product Quality—Know Your Product Food Production 2 OH 2-1

2. OH 2-2 Chapter Learning Objectives Explain how food products are inspected and graded. Explain the characteristics of quality in each major food category: produce, seafood, meat, poultry, dairy products, and dry goods. Describe advanced food packaging methods.

3. OH 2-3 Food Inspection and Grading Helps Assure Quality Food Products Quality grades are voluntary for all products. Inspections are required for some products. Most food served is perishable; it spoils quickly. The right quality of each food item must be purchased.

4. OH 2-4 Produce These fresh produce items represent just a few of the many ingredients required by most foodservice operations.

5. OH 2-5 Quality Considerations for Produce Quality grades are assigned to approximately eighty-five types of fresh fruits and vegetables. Fruits and vegetables are rated on a scale of 2 to 4 grades according to guidelines specific to each item. Examples of products from vendors can help managers decide the “right” quality of produce for their operation.

6. OH 2-6 Quality Considerations for Seafood Fish Fresh or salt-water Classified as round or flat Shellfish Have outer shell but no backbone and are found primarily in salt water Categorized as crustaceans, mollusks, and cephalopods

7. OH 2-7 Shellfish

8. OH 2-8 Seafood Selection Factors Intended use Market form Storage capability Vendor selection

9. OH 2-9 Market Forms of Fish

10. OH 2-10 Purchasing Processed Seafood Factors to consider Processing method—frozen, canned, and cured Convenience—costs might be reduced. Storage capabilities—processed seafood is still perishable.

11. OH 2-11 Seafood Inspections and Grades The Food and Drug Administration (FDA) monitors interstate fish shipments and requires processors to use a Hazard Analysis and Critical Control Point (HACCP) program. Inspections are voluntary. Fresh processed seafood items can be graded. Grade A is highest quality. Grade B is good quality. Grade C is used when appearance is not important. Below standard items do not have good quality.

12. OH 2-12 Receiving Requirements for Seafood Fresh fish Packed in self-draining, crushed, or flaked ice Internal temperature of 41°F (5°C) or lower Frozen fish that has been thawed or refrozen should be returned. Shellfish Received live or frozen Internal temperature of 45°F (7°C) Crustaceans Alive upon receipt Temperature of 41°F (5°C) or lower

13. OH 2-13 Purchasing Meat Major purchasing concerns Intended use Fabrication needs Freshness requirements

14. OH 2-14 Meat Inspection and Grading Meat inspection is mandatory to assure products are wholesome (safe and suitable for human consumption). Grading to assess the quality of meat is voluntary. There are two grades for most meat products. Quality grade to measure flavor characteristics Yield grade to determine the amount of edible (usable) meat after trimming

15. OH 2-15 Quality Grades

16. OH 2-16 Quality Considerations for Poultry Poultry include chicken, turkey, and duck. There are two types of meat. White meat—found in areas with little muscle use. Dark meat—located in areas where muscle use is greater. All poultry must be inspected. U.S. grades apply to chicken, turkey, duck, geese, guinea, and pigeon.

17. OH 2-17 Poultry Cuts

18. OH 2-18 Poultry Class

19. OH 2-19 Quality Considerations for Dairy Products Milk and products made from milk such as cheese, yogurt, and butter Products undergo two processes. Pasteurization to kill microorganisms Homogenization to make the product uniform Dairy products can undergo voluntary inspection and grading.

20. OH 2-20 Choosing the Right Dairy Product Factors include Quality grade Intended use Processing needs Nutritional value Cooking procedures

21. OH 2-21 Cheese Varieties

22. OH 2-22 How Would You Answer the Following Questions? 1. Shrimp and lobster are mollusks. ( True/False ) 2. The purchase price per pound of a whole fish is generally less than that of a butterfly fillet. ( True/False ) 3. Grading is required for most food products. ( True/False ) 4. The United States Department of Agriculture (USDA) has established U.S. grade standards for all types of cheeses sold in the United States. ( True/False )

23. OH 2-23 Flour

24. OH 2-24 Sugar and Other Sweeteners Two categories of sugar Granulated sugar (small granules) Confectioners’ sugar (powdered sugar) Food can be sweetened with brown sugar or chocolate. Brown sugar—refined sugar mixed with molasses Chocolate—dry cocoa powder and other ingredients

25. OH 2-25 Leavening Ingredients Leavening—the process in which baked products produce gas that cause dough to rise during preparation and baking.

26. OH 2-26 Three Popular Leavening Ingredients Yeast Living organism available in fresh or dry forms Used in fermentation to produce carbon dioxide and alcohol Baking soda Used in recipes where an acid ingredient is present to create carbon dioxide Baking powder Mixture of baking soda, acid, and starch

27. OH 2-27 Oils, Vinegars, and Other Cooking Liquids Cooking oils Purified liquid fat made from seeds, nuts, or vegetables Examples are canola, olive, corn, soybean, and peanut. Vinegar is used in marinades and salad dressings. Alcohols such as wine, sherry, and brandy can intensify the flavors of sauces, soups, and other foods.

28. OH 2-28 Purchase of Other Food and Beverage Products Spices Derived from seeds or bark products that grow in a tropical climate Examples—ginger, paprika, nutmeg Herbs Come from leafy green plants grown in temperate climates Examples—sage, parsley, basil

29. OH 2-29 Purchase of Other Food and Beverage Products continued Purchasers should assure that canned food will yield the desired quality in the finished dish. Numerous ethnic food products are available for foodservice purchasers.

30. OH 2-30 Food Packaging

31. OH 2-31 How Would Answer the Following Questions? 1. All-purpose flour can be used for almost any baking needs except producing bread and cakes. ( True/False ) 2. Baking soda leavens products in a process that uses moisture and acid to release carbon dioxide. ( True/False ) 3. Shortening is made of hydrogenated oil. ( True/False ) 4. Premium wines are better than lower-quality counterparts for use in food production. ( True/False )

32. OH 2-32 Key Term Review Brown sugar Confectioners’ sugar Conformation Dairy products Dark meat Dry yeast Fermentation Fermented

33. OH 2-33 Key Term Review continued Fresh yeast Gluten Granulated sugar Homogenization Hydrogenated Leavening Margarine Meal

34. OH 2-34 Key Term Review continued Pasteurization Perishable Poultry class Quality grade Reduced Shortening Tempered Tenderloin

35. OH 2-35 Key Term Review continued Value-added White meat Wholesomeness Yeast Yield grade

36. OH 2-36 Chapter Learning Objectives— What Did You Learn? Explain how food products are inspected and graded. Explain the characteristics of quality in each major food category: produce, seafood, meat, poultry, dairy products, and dry goods. Describe advanced food packaging methods.