1. What Kind of Stuff Should I Buy?

2.  Importance of a Standardized menu  Product identification or spec.  Components of a product specification  Quality vs wholesomeness

3.  Produces a known quality and quantity  Specifies the type of ingredient  Specifies the amount of the ingredient  Preparation  Cooking method  The yield  Portion size

4.  Written for a specific establishment  Utilized the kind of equipment  Helps train the new cooks and chefs  Tested repeatedly  Controls cost

5.  Exactly what you want to purchase  Might be vendor/purveyor specific  Spec  Specification  Product specification  Product identification

6.  Intended use  Exact name  Product quality  Product size  Yield  Packaging  Preservation method  Point of origin  Product color  Ripens with age  Product form  Expiration date  Approved substitutions  Other information

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