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The Purchasing Function: An Overview of Selection, Procurement, and Regulations

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Akmal Hafiz
Akmal Hafiz

The document provides an overview of the purchasing function and food preservation methods. It discusses the goals of selection and procurement in purchasing, as well as the attributes and knowledge required of buyers. It then covers various food preservation methods like canning, vacuum packaging, and freezing. It explains the advantages of each method, such as retaining nutrients and quality for long shelf life. Lastly, it discusses food packaging materials and measuring tools used in food service operations.

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The Purchasing Function: An Overview Chapter 1
Objectives • Outline the purchasing function • Analyze the optimal goals of selection and procurement • Describe the desired attributes and knowledge required of a buyer
Purchasing • To work as a chef, food buyer or purchasing agent must understand two primary functions involved in this positions. 1.Selection 2.Procurement
The Goals of Selection • Selection – Choosing from available alternatives – A spec and a detailed description of what is needed guides selection – example; brands, grades, supplier, fresh or processed products
The Goals of Procurement • Procurement – Orderly, systematic exchange between a seller and a buyer. – It is a process obtaining goods and services – Types of product needed – Making purchases – Receiving and Storing – Administering purchase contracts
An Optimal Goal • Optimal purchasing – Central to buyer’s role – Matches the specific characteristics of the product with the specific needs of the business – Selection and procurement processes and chooses the product that best meets the needs of operation.
An Optimal Goal (cont’d.) • Considerations that are evaluated – Product attributes (taste ,texture, appearance, availability, packaging and grades) – Supplier attributes (price, delivery requirements, sanitation and dependability)
The Buyer 1-2 Organizational Chart of a Small Restaurant • Line position: e.g., chef –Directly involved in food preparation
1-3 Organizational chart of a larger hotel food service operation
Required Attributes and Knowledge • Ethical standards – Honest and fair treatment of all • Conceptual skills – Understands relationships between functions and how actions affect society • Communication skills – Listen to and articulate needs
Required Attributes and Knowledge (cont’d.) • Mathematical skills • Computer skills • Market awareness • Understand laws of commerce • Product knowledge – Obtained by exposure to various forms of food products
Storeroom Policies and Procedures • Develop a policies and procedures manual – Addresses who does what and when in purchasing – Includes supplier selection criteria – Guidelines on sales calls and accepting gifts from suppliers
The Seller • Buyer must establish mutually satisfying relationships with sellers (purveyors) • When sellers are successful: – They can broaden their product line – There are more to choose from, ensuring competitive pricing
Selecting Sellers • Respect is important • Research food service resources – Internet commerce – Local suppliers – National distributors • Broadline distributors have wide product range
Selecting Sellers (cont’d.) • Set up an introductory meeting – Prepare a list of questions to ask – Keep the meeting to one hour • Inspect the purveyor’s facilities – Look for sanitary conditions and practices
Establishing Purchasing Options and Contracts • Inquire about purchasing options – Formal or informal arrangements • Depends on size and structure of seller’s organization or buyer’s business – Cooperative buying • Group formed to buy directly from source in large quantities
Purchasing Service and Maintenance Contracts • Food service operators enter into contracts with outside service vendors – Some examples: • Pest control, waste removal and recycling, cleaning, facility and equipment maintenance, laundry and linen supply, bookkeeping, legal, insurance, utilities, advertising, flowers and plants, and vending machines
Informal Buying Practices • Practiced by smaller operations where chef or owner does the buying • Advantages of informal buying – Takes little time away from daily operations – Varying quantity needs can be addressed – Urgent needs may be addressed quickly – Take advantage of price fluctuations
Formal Buying Practices • Bid buying – Buyer requests price quotation from sellers • Cost plus fixed fee buying – Agreement with distributor for fixed markup above their costs
Formal Buying Practices (cont’d.) • Volume buying and warehousing – Goods are held by supplier and delivered as needed • Prime vendor contracts – Similar to cost plus fixed fee but multiple vendors are used
Formal Buying Practices (cont’d.) • Long term contracts – Based on fixed prices; delivered as needed • Hedging (forward buying) – Buying quantities before they are needed to avoid price increases – If price falls, buyer loses
The Buying Process • Buying occurs after menu planning is completed • Buying consists of three major steps – Identifying the need – Planning for the purchase – Making the purchase
Identifying the Need • Determine stock levels – Consider shelf life – Minimum quantity known as safety stock • Consider normal usage rates • Determine whether additional quantities are needed for special events
Planning for the Purchase • Determine rate at which operation uses the items • Compare quantities needed with stock on hand • Prepare an order sheet • Consider urgency of needing products
Making the Purchase • List of selected and approved suppliers • Identify local retailers that carry product • Create an order record – Column for each vendor on the form • Completed order forms saved in a secure location • Use purchase order or blanket P.O.
Making the Purchase (cont’d.) • Standing orders – Volume commitment for daily delivery • Daily orders – Delivered within 24 hours • Drop shipments – Seller arranges for wholesaler or manufacturer to deliver to buyer directly
Buyer-Seller Relations: A Win-Win Approach • Relationships between buyers and sellers should be mutually beneficial – When both parties consider relationship advantageous, future business together is sought after and encouraged
Conducting Sales Meetings • Regularly scheduled and planned in advance • Negotiate purchases – Create partnerships – Understand the needs of both parties – Know yourself
Supplier Performance Evaluation • Evaluate both the product and the process • Develop a cross-functional team to identify priorities that should be evaluated – Define most important factors to evaluate – Determine a rating scale
Ethical and Professional Standards and Practices • Management should articulate ethical standards of the organization • Management may not benefit personally from the company’s financial gains • Do not allow conflict of interest • Avoid tips, supplier gifts, or bonuses
Summary • Buyers and sellers should strive for a mutually beneficial relationship • Many different types of purchasing exist • Developing a policies and procedures manual is important • Evaluating suppliers and maintaining ethical standards key for success
Distribution Systems and Food Laws Chapter 2
Objectives • Explain the flow of goods through the market or distribution channel • Identify the major sources from which food and products originate • Describe the various intermediaries used in delivering food and products to food service operators
Objectives (cont’d.) • Distinguish among the different values added in the distribution channel • Define the different forces affecting the distribution channel • Explain the function and business of the market
Objectives (cont’d.) • Identify the laws and agencies involved in protecting consumers and the food service industry, including the: – Organic Foods Production Act of 1990 – Nutrition Education and Labeling Act
• Food, beverages, non food supplies, furniture, fixtures, equipment and services follow relatively specific distribution channels. • Item goes from its primary source through various intermediaries to the retailers (hospitality operators) INTRODUCTION
Sources Intermediaries Retailers Consumers DISTRIBUTION SYSTEM
• Three primary sources supply products to hospitality operation: 1.Grower (producers). Grower are the ranchers, farmers and fisherman who produce foods directly from lands or seas. Sources
2. Fabricators (processors). Take raw food or other way materials and process them further. 3. Manufacturers create new products by combining goods from grower or fabricators Sources
• Several intermediaries or middleman can be found in distribution system: 1.Distributors 2.Brokers 3.Manufacture's representatives 4.Agent 5.Importers 6.Leasing companies Intermediaries
• Referred as merchant wholesalers. Purchase products from growers, fabricators and manufacturers resale and delivery to customers Distributors
• Three type of distributors: 1.Specialty (handle only one type or classification of products e.g. tea or coffee) 2.Full-line (sell both food and non food supplies) 3.Broad line (large selection of food, non food supplies and equipment) Distributors
Brokers • Agent who represent one or more primary sources to sell and conduct local promotional programs Manufacture’s representative • Similar to brokers but only to gather sellers and buyers Intermediaries
Agents • Different to manufacture’s representative which they earn a commission on all sales which they operate. Intermediaries
Importers • Brings the products into the country from another part of the world and sell it through a system of licensed wholesaler distributors. Leasing company • Retailer of food service equipment such as ice machines offer lease to own option.
• Intermediaries add value to products being purchase 1.Form value (changes the form of products) 2.Time value ( obtaining the products just before it needed) Value added in the distribution channel
3. Place value ( products delivered to the buyer place) 4. Information value (assistance with recipe, free samples and promotional flyers) Value added in the distribution channel
• An experience buyer constantly monitors the activity that might affect availability and prices of his needed food and supplies 1.Economic forces 2.Weather 3.Political forces Forces affecting the distribution Channel
4. Ethical forces 5. Legal forces 6. Technological forces 7. Intangible forces Forces affecting the distribution Channel
• the importance of selecting the right vendors. • A vendor is a business that sells products or services to an operation. • Vendors must meet requirements so customers will not be disappointed, nor production disrupted. Selecting the right vendors
• Restaurant and foodservice operations select vendors that will consistently provide products meeting quality standards at the best price. • In the most successful relationships, the operation and the vendor work together for mutual benefit. Selecting the right vendors
• List the characteristics of the best vendors. • Factors used by purchasers to select approved vendors include consistent availability of the proper quality of products at the right price, delivered on time. Characteristics of the best vendors
• Also important is availability of support services and willingness to resolve problems and respond to the purchaser’s needs. • The best vendors are stable financially, want to provide value, share similar ethics with the purchasing organization, and have a motivated workforce.
• They have a genuine interest in helping the buying operation and use ongoing communication. • Food safety factors are also extremely important.
• Most buyers use several vendors for each food category. • They request prices and make purchase decisions for specific orders based on prices provided. • Buyers must learn about vendors, and reputation is an important concern. How to make vendor selection decisions
• Information is available in trade and electronic marketing publications, from other vendors, and from trade shows and other meetings. • Employees with experience at other properties may also know about vendors. • Inspection reports detail safety compliance.
• A vendor sourcing form can be used to judge factors important to the operation and identify approved vendors. • Approved vendors will submit prices for products for a specified time period.
The procedures for evaluating vendors • Buyers evaluate vendors to determine if they are receiving the anticipated value for purchase dollars. • If buyers determine that they are receiving the anticipated value, vendors will likely remain on the approved list.
• If there are problems, corrective actions, which may include replacement of the vendor, will be needed. • The same factors used to determine whether vendors should be approved can be used to determine whether expectations are being met.
• However, buyers can evaluate vendors based on actual specific performance, rather than potential.
Food Laws
U.S. Code, Federal Agencies, and Food Laws • The U.S. has various agencies that regulate the food supply • The U.S. code is a compilation of laws up to January1996
U.S. Department of Agriculture (USDA) • In charge of inspection and safety of all meat, poultry, and egg products • Researches human nutrition and suggests daily requirements • Opens international markets for U.S. agricultural products • Social programs
U.S. Department of Agriculture (USDA) (cont’d.) • Safe drinking water to rural communities • Food Safety and Inspection Services (FSIS) is a division of USDA – Inspection is mandatory – Grading is voluntary • Processing plants are following newer rules
U.S. Department of Agriculture (USDA) (cont’d.) • All meat inspected by FSIS has round purple stamp on carcass and major cuts • USDA grading – Inspection of meat is mandatory, but grading is voluntary – Standardized across the nation • LCPS: consumer protection
U.S. Department of Agriculture (USDA) (cont’d.) • Federal Organic Foods Protection Act – Passed in 1990 – Regulates guidelines for organic food production • Country of Origin Label (COOL) – Law passed in 2009 requires labeling as to where product originated
Food and Drug Administration (FDA) • Responsible for nutritional labels on many products • Bioterrorism Act of 2002 – Addresses safety and security of food and drug supplies, drinking water and supplies • Regulates food labeling with respect to health claims
Food and Drug Administration (FDA) (cont’d.) • Laws related to nutrition and labeling – Fair Packaging and Labeling Act – Nutrition Labeling and Education Act – Federal Food, Drug and Cosmetic Act – Food Allergen Labeling and Consumer Protection Act of 2004
U.S. Federal Trade Commission (FTC) • Independent agency of U.S. government – Mission is to protect consumers and eliminate anticompetitive business practices – Requires that Web advertisements be more accurate in product representations
Uniform Commercial Code (UCC) • Series of laws that regulate sales and other commercial transactions – Especially for goods and services that cross state lines • Regulates processing checks, notes, and other commercial papers
Environmental Protection Agency (EPA) • Created in 1970 to protect human health and the environment – Researches and sets national standards for environmental programs – Regulations affect the drinking water supply and use of fertilizers and additives
Summary • The distribution channel is made up of sources, intermediaries, and markets • Form, time, place and information value are added through the chain • Supermarkets, farmer’s markets, and other types of markets exist
Summary (cont’d.) • A variety of U.S. agencies regulate the quality, inspection and labeling of food • Many laws have been passed to protect the consumer – Nutrition labeling – Country of origin – Food allergen information
Measuring and Packaging for Preservation, Sale, and Distribution Chapter 3
Objectives • Compare and contrast the methods used in food preservation • Identify packing methods for fruits and vegetables • Explain the difference between cold smoking and hot smoking
Objectives (cont’d.) • List the various utensils used in measuring dry and liquid ingredients • Evaluate the differences in balance beam, mechanical, and digital scales • Name the various packaging materials used in food service
The Advantages of Food Preservation • Preserving foods in season is cheaper than using out of season foods • Chefs can offer unique products • Food processed directly from the field retain higher vitamin and mineral levels • Preserved food is convenient and high in flavor due to preserving agents
The Advantages of Canning • Canned fruits and vegetables retain peak nutrient value and quality • Food is sealed to prevent contamination • Long shelf life • Cheaper than refrigeration or freezing • Cheaper than other forms and appropriate for some recipes
Advantages of Canning (cont’d.) • Commercially processed canning – Food in containers heated under steam and pressure – Length of time and temperature depends on food ingredients in the can • Acidity, density and heat transfer rates affect process – Shelf life approximately two years
The Advantages of Vacuum Packaging • Vacuum packing (sealing) – Removes atmospheric oxygen and moisture, making it hard for bacteria to grow • Vacuum sealer – Floor or tabletop appliance that removes air and seals by melting two plastic strips together
The Advantages of Vacuum Packaging (cont’d.) • Modified atmosphere packaging (MAP) – Air in package is removed, similar to vacuum sealing – Additional gas is added to prevent oxygen degradation • Carbon dioxide used
The Advantages of Vacuum Packaging (cont’d.) • Fresh produce can be packaged in Cryovac® Barrier Bags
The Advantages of Freezing Foods • Easy, cost-effective method for preserving food • Stops the chemical and biological process that allows microorganisms to flourish • Recipes can be prepared in advance and frozen for later use
The Advantages of Freezing Foods (cont’d.) • Rapid or blast chilling used to quickly lower food temperature after cooking – Ice water circulating in a sink may be used – An ice wand can be inserted into the pot for soups, stews, and other liquid foods • Most foods except lettuce and tomatoes may be frozen
Ice wand
The Advantages of Freezing Foods (cont’d.) • Packaging for freezing should keep air out and moisture in • Food should be packaged in serving quantities, as thawed food should not be refrozen • Containers should stack and pack easily • Leave head room for liquid expansion
The Advantages of Freezing Foods (cont’d.) • Types of packing for fruits – Sugar pack, syrup pack, dry pack, tray pack, and unsweetened pack • Most vegetables are blanched first • Fresh meats must be wrapped and packaged before freezing – Butcher paper is a good choice
The Advantages of Drying Foods • Food drying – Food is placed on racks in the sun in warm, dry climates – In cooler climates, ovens or hot boxes are used • Advantages of food drying – Food will last much longer when stored properly
The Advantages of Drying Foods (cont’d.) • Advantages of food drying (cont’d.) – Dried foods take up less space than canned or frozen foods – Have a unique texture and taste – Little equipment is needed – Used for surplus goods • Dehydration – Removing water from food products
The Advantages of Drying Foods (cont’d.) • Sun-drying – Natural draft dryers used – Coffee beans dried on a concrete slab – Slow process; can take weeks – Food must be protected from pests • Oven-drying – Faster than sun-drying and more reliable
The Advantages of Drying Foods (cont’d.) • Oven-drying (cont’d.) – Chefs can dry foods overnight when space is not at a premium • Air-drying – Food dryers operate at a lower temperature than a commercial oven • Herbs may be dried for later use
The Advantages of Drying Foods (cont’d.) • Drying vegetables – Harvest only what can be dried at one time – Blanch vegetables before drying • Drying fruits – Skins may be left on the fruits (except waxy skins such as plums and cherries) – Oxidation causing discoloration can occur
The Advantages of Drying Foods (cont’d.) • Steps in smoking foods – Brining, salting, or somehow curing – Air drying – Smoking slowly over smoldering fuel • Smoke settles on food and forms film called pellicle • Hot and cold smoking methods exist
The Need for Measuring • Measuring is calculating the amount of an ingredient using standard device – Measuring cup, spoon, or utensil • Inaccurate measurement may yield unsatisfactory products • Chef has responsibility for provision of proper and adequate equipment
Scales • Device used to measure weight of an object – Types include balance beam, mechanical (spring), and electronic (digital) • Proper and consistent use of scales is essential to portion control in storeroom and production kitchen
Scales
Measuring Tools • Used to quantify volume of liquid or dry ingredients – Examples include measuring cups, spoons, ladles, and scoops – Measuring cups are available as either dry or liquid measures
Measuring Tools
Commercial Packaging Options • Packaging is used for several purposes – Providing a barrier against dirt – Preventing loss of moisture from leakage – Protecting food from damage and pests – Helping employees transport food – Motivating customers to purchase • Providing cooking and nutritional information
Properties of Packaging Materials • Each type of packaging material has certain properties – Make it more suitable for specific food products
Types of Packaging • Flexible – Expands to hold the product – Example: plastic bags • Semi-flexible – Mostly rigid but has some flexibility • Rigid – Does not expand or move with product
Types of Packaging (cont’d.) • Leaves and plant fibers • Paper • Glass • Earthenware • Metals • Plastics and wood
Summary • Drying, freezing, canning, and vacuum packaging methods preserve foods • Measuring tools used to provide the correct ingredient amounts • There are many different packaging materials available
The Storeroom Chapter 4
Objectives • Relate the storeroom as a service provider • Describe the organization of staffing • List the different positions employed in storeroom operations • Define the different categories of employees
Objectives (cont’d.) • Identify common features found in receiving docks • List common files kept in the buyer’s office • Describe common features found in dry and refrigerated storage
Objectives (cont’d.) • Identify the various types of shelving used in dry and refrigerated storage • Explain storeroom sanitation • Describe the use of herb gardens, hydroponics and live seafood tanks • Compare the three R’s: reduce, reuse, and recycle
The Storeroom as Service Provider • The storeroom is like a central hub – Issuing food in a timely manner 7.1 Storeroom: Hub of Operations
Organization of Staffing • Positions in food service or production are known as line positions • Staff positions support the line workers – Examples: bookkeeper, storeroom staff • Food and labor costs are largest controllable costs of the organization
Labor Laws • Fair Labor Standards Act sets minimum wage and overtime pay standards – Exempt (salaried) employees are not covered under FLSA – Some states and cities have passed laws more stringent than FLSA • May also regulate hours worked or equipment used by minors
Personnel Files • Employee records should be kept – Name, address, birth date, gender, position, rate of pay, and hours worked each day and week – Total earnings, deductions, and paycheck history • All employers must complete an I-9 form for each person they hire
Common Storeroom Positions and Duties • High volume operations have several positions assigned to the storeroom – Storeroom manager – Buyer • Meets with supplier sales staff or local growers – Receiving clerk – Storeroom assistants
Organization of Facilities • Storeroom should be organized with safety, sanitation, and efficiency in mind – Ensure enough room in each section – Areas kept clean and clutter-free – Shelves and bins labeled – Needed tools and equipment kept nearby – Lighting and walkways adequate
Space Requirements • Kitchen and storerooms generally smaller in size than customer areas – Considered a drain on profits • Kitchen/storerooms require adequate space to provide proper support – Rule of thumb: storeroom needs 10-12% of total space
Receiving Dock • Certain features and equipment should be designed into receiving spaces – Flexible loading docks, overhead lighting – Cleaning equipment, carts, hand trucks – Scales, sinks, ice machine – Waste, recycle and container storage – Beverage, soiled linen, pest control storage
Buying and Receiving Office • Receiving office should be located near receiving dock and storeroom areas • File systems: – Organize variety of information • Right-to-know information – Inform all employees about potentially harmful chemicals; provide MSDS sheets
Refrigerated Storage • Refrigerated foods stored between 34- 38°F • Larger operations have dedicated coolers for meat, seafood, and dairy • Cooler doors should have windows – Reduces opening of doors and theft • Work table inside the cooler a good idea
Equipment Needs for Storage Areas • Types of equipment used in dry and refrigerated storage areas – Shelving, wall racks, can racks, and scales – Dunnage racks (for stacking cases of products) – Work tables, sinks, and drain tables – Vacuum processing equipment – Thermometers and alarms
Reach-In Refrigeration Temperatures • Reach-in refrigeration used for smaller storage needs – Chocolate is best stored between 57- 61°F – Cheese is best stored at 45°F • Susceptible to absorbing other foods’ odors • Perfect for use in the kitchen – Smaller units stored under work tables
Storing Food and Paper Temperatures • Dry storeroom should be controlled for air circulation, temperature, humidity and light – Dry and canned goods best stored in cool, dry environments – Recommended dry storeroom temperature between 50-70°F and 50-60% relative humidity
Storeroom Layouts • Tips for organizing food and paper goods – Develop a room layout – Properly labeled freestanding shelving along walls and in rows – Group items by category – Store glass items close to the floor
Storing Beverages • Beverages must be stored at consistent temperatures and rotated regularly for freshness – Canned and bottled beverages may be stored in dry storeroom, cage, or cooler – Wine may be stored in cellar, cage, or cooler – Spirits stored in liquor storeroom or cage
Storing Returnable Beverage Containers • Some states require a deposit on containers – Operators must store returnable containers until they are returned for deposit – Cans and bottles should be cleaned prior to storage
Storing Chemical Supplies • Health codes require operators to store cleaning supplies and chemicals away from food • Some chemical companies will supply the operator with racks and dispensing equipment – For mixing and storing the chemicals
Storing Linen and Sundries • Uniforms, towels and linen napkins – Own and wash • Large operations operate own laundry facilities – Rent • Buyer responsible for ordering and storing various linen supplies • Rental company picks up soiled linens regularly
Storing Small Wares and Equipment • Tabletop supplies, glassware, flatware and china – May be purchased from broadline distributor or specialty distributor – Best to have enough for 2.5 times the seating capacity of the restaurant • Plus an additional 0.5 times in backup storage
Seafood Tanks • Use of live seafood tanks – Provides quality and appearance of freshness – Holding tanks placed for customer to see – Live product will survive only briefly in captivity; stock must be rotated frequently – Tanks must be cleaned regularly
Hydroponics • Growing plants in nutrient-rich solution – Without soil • Generally occurs in tightly-controlled areas such as hydroponic greenhouses • Storeroom staff must manage the growth and harvesting the herbs and vegetables
Herb Gardens • Many restaurants raise their own herbs – Traditional or hydroponic gardens – Fresh herbs from local growers • Culinary herbs can be made into value- added products – Herbal teas, jellies, flavored butters, and sauces
Storeroom Sanitation • Storeroom must be maintained with highest sanitation standards • Types of hazards – Biological hazard: bacteria, yeast, mold – Chemical hazard: food contaminated with chemicals stored on premises – Physical hazard: foreign particles
Sanitary Practices • 76 million food-related illnesses each year – Most caused by poor food handling by food service employees • Cross-contamination – When safe foods come into contact with harmful substances • Employees should take preventive steps
Food Deterioration • Two major causes of food deterioration – Chemical changes within the food that cause loss of quality and nutrient value – Spoilage organisms that get into the food • Receiving staff should place perishable food in refrigerated storage immediately – Keep food outside of the temperature danger zone
HACCP • Hazard Analysis and Critical Control Point System – Purpose is to ensure food remains safe and sanitary during all phases of handling – To implement the process, a food service professional must evaluate his operation based on seven principles
Environmental Concerns • Recycling is a major component of waste reduction – Aim is to reduce trash and restore natural resources – The three “R’s”: Reduce, Reuse, Recycle – Voluntary program
Summary • Storeroom is a central hub of food service operation • Storerooms should: – Have adequate space – Be well-organized and sanitary • Different types of foods have different storage requirements
Summary (cont’d.) • Chemical supplies must be stored separately from food • Seafood tanks, hydroponic, and herb gardens are extensions of the storeroom • HACCP processes should be followed to reduce food-borne illnesses
Receiving, Storing, and Issuing Chapter 5
Objectives • Evaluate the receiving process • Explain the use of a product specification reference guide and the buyer’s order form • Describe product inspections, discrepancies, product rejections, and credit memos
Objectives (cont’d.) • Summarize the storing process • Define formal and informal issuing • Describe the use of storeroom requisitions and purchase requisitions • Explain the differences between a physical inventory and a perpetual inventory
Objectives (cont’d.) • Identify the hardware and software used with computerized inventory systems • Describe the methods used to determine inventory valuation • Apply the use of ingredient rooms as they relate to inventory management
The Receiving Process • Operator can exercise greatest control at the receiving dock – Where the financial, physical, and legal responsibility for product is transferred • Receiving department verifies the order – The three “Q’s” of receiving: quality, quantity. and quote
• Inspecting the product for quality, wholesomeness and count – Specification, quality, and quantity • Confirming the order matches established product specifications – Verify delivered goods were ordered • Obtaining a credit memo Product Inspections
Product Inspections • Checking the match calculations • Properly storing the products • Filing the paperwork immediately
Product Inspections (cont’d.) • Inspecting the quality – Chef must train the receiving clerk – Factors: freshness, color, size, consistency, and taste • Inspecting the quantity – Products must be counted or weighed – Weight tags used to record weight of large cuts of fish or meat
Product Discrepancies • Mistakes can occur in the quality, weight, or count of delivered items – Chefs and clerks have right to reject inferior product • Most vendors have credit agreement in place • Credit memo should be issued • Make sure bookkeeper knows credit is expected for that invoice
Maintaining Statement Files • Receiving clerk should file a copy of vendor’s signed delivery statement – Attach original order form, if required – Send original to bookkeeper for payment • Keep a separate file for each vendor • Validate monthly invoice totals against delivery statements for accuracy
The Storing Process • Delivered products must be stored immediately • Money can be lost in storing process – Carrying excessive inventory – Improper handling of perishables – Product deterioration or inaccurate bookkeeping
Inventory Management • Process of controlling inventory volume until it is to be issued • Consider shelf life – Good food is a financial loss if left to spoil • Informal systems of control – Check sheets used by employee when items are removed from stockroom
Inventory Management (cont’d.) • Formal systems of control – Consists of a system for tracking issues – Must have staff to do this – Employed by larger food service operations • A system to determine when and how much product to order is needed
Inventory Management (cont’d.) • ABC analysis – Greatest cost or volume items are given highest priority • Par stock method – Kitchen storeroom containing partial stock • Mini-max method (safety stock) – Establish min and max inventory levels
Inventory Management (cont’d.) • The Levinson approach – Buyer must closely approximate product to be used between deliveries – Then calculate the amount to order • Economic order quantity – Costs associated with receiving, stocking, and inventory control reduced with infrequent ordering
Conducting Inventories • Physical inventories are done in the storeroom or cooler – Requires complete accounting of all items • Perpetual (virtual) inventory – Count of stock that is supposed to be on the shelves in the storeroom • Allows physical inventory to be taken less frequently
Inventory Record Systems • Storeroom inventory database should contain: – Stock item number – Storage location code – Product description and specifications – Approved brand names and suppliers – Inventory information, and more
Valuing Inventory • Business must determine a method for valuing their inventory – Inventory valuation systems include FIFO (first in, first out), LIFO (last in, first out), weighted average, actual cost, and latest purchase price • Valuation method should be used consistently
Fixed Asset Inventory • Some companies create methods for tracking their fixed assets – Fixed assets include computers, office equipment, vehicles, and furniture – Bar codes may be used • Or determination made by weight or storage area that holds a predefined number of items
The Issuing Process • Food assets must be issued into production in order to earn a profit for the business • One of two methods is used – Informal issuing – Formal issuing
Informal Issuing • Storeroom is open to the kitchen staff – Free to enter when supplies are needed – Room is subject to theft if not properly controlled • No ability to separate costs – If multiple retail outlets use same storeroom
Formal Issuing • Buyer purchases goods on behalf of all outlets and issues them at cost to each individual outlet – Process of releasing items controlled by requisition – Immediate information on daily food cost by revenue center is available
Direct Issues • Products issued immediately into production from the receiving dock – Should be recorded in storeroom’s inventory for recordkeeping purposes – Expenditure must be charged to the cost center to which it is issued • Product requisitions are forms used to identify foods needed by the chef
Direct Issues (cont’d.) • Purchase requisitions are internal documents used: – In businesses that have formal storeroom operations – For special equipment that is needed
Summary • At the receiving dock, product is inspected for quality, quantity and whether it meets the order specification • There are a variety of inventory management systems to choose from • There are formal and informal ways of managing storeroom inventory
Beverages Chapter 6
Objectives • Describe the production of coffee beans, and list available varieties • List the types of roasts and grinds used for coffee beans • Explain the production of tea, and list available varieties
Objectives (cont’d.) • Identify the different fruit and vegetable juices • Discuss bottled water • Explain the concepts of Alcohol Beverage Control and control states • Define wine and its proper storage
Objectives (cont’d.) • Summarize the international wine production laws and regulations • Define fortified wines and aperitifs • Identify the most common types of port and Madeira available • Define craft beers
Objectives (cont’d.) • Explain vital statistics as they relate to beer production • Summarize the types of beers • Describe the distillation process for spirits • List the different products from which spirits are distilled
Coffee • Dates back to the sixth century • Originated in Africa – Then, spread throughout Europe and other continents • Today, coffee is drunk around the world – Each nation has its own ways of preparing and serving it
Coffee Production • Only grown in the tropics – Picking is mostly done by hand • Berry-like fruits are called cherries – Beans inside need to separated and dried • Dry and wet methods of curing (drying) • Roasting is done in the importing country
Global Sourcing • Common types of coffee – Brazilian Santos, Columbian, Costa Rican, Guatemalan, Indonesian, Jamaican Blue Mountain, Kenyan, Kona Kai, Mexican Maragogipe, Mocha, Mysore, Nicaraguan, and Tanzanian Kilimanjaro
Buying and Storing • Coffee sold on the world market is green (unroasted) – Green beans can be stored for several years without loss of flavor – Coffee beans start to lose flavor after roasting • Store coffee in container away from light and air
Buying and Storing (cont’d.) • Soil, altitude and climate affect coffee taste • Types of coffee – Arabica (higher quality) – Canepbora, or Robusta (lesser quality) • Types of roasts – Light, medium, dark, and continental
Buying and Storing (cont’d.) • Coarseness or fineness of the grind determines surface area of the coffee that will come into contact with water • Common grinds – Coarse, medium, fine, espresso, and pulverized (Turkish)
20.8 Coarsely ground coffee beans 20.10 Finely ground coffee beans 20.7 Continental- roasted coffee beans 20.4 Light roasted coffee beans 20.12 Pulverized coffee beans 20.6 Dark roasted coffee beans © Randy Van Dam 2008
Tea • Made from the dried leaves of the tea plant – Used since ancient times – Chinese emperor initiated the practice • World’s second leading beverage today (next to water)
Tea Production • All true teas come from leaves of the tea tree (Camellia sinensis) – Native to Asia • Different processes are used to produce different types of tea – Black tea and oolong tea are fermented – Green tea and white tea are not fermented
Global Sourcing • Tea plants grow best at high altitudes and in cool climates • Terroir refers to the growing area and climate • Five tea regions – India, China, Sri Lanka, Taiwan, Japan
Buying and Storing • When buying herbal teas, ensure mixture contains only nontoxic plants – FDA has published a list of plants that should not be used in food and drink • Store in airtight, metallic container – Most teas keep for 18 months – Chinese keep teas up to three years
20.13f Assam Choice Estate 20.14b Florence (black tea, chocolate, hazelnut) 20.13d Darjeeling tea20.13a White pear tea 20.16b Red tea (organic red tea, honey bush, lemongrass, kaffir leaves 20.13b Japanese Sencha green tea © Randy Van Dam 2008
Nonalcoholic Beverages • Vast majority of the beverage market • Chosen for refreshment purposes – To quench people’s thirst • Increased market focus on health and wellness – Nonalcoholic beverages will continue to be the segment leader in beverages
Juice • Liquid extracted from fruits and vegetables • May be supplied in concentrate form – Need to add water to reconstitute • Vegetable juices usually made from carrots, beets, pumpkins, and tomatoes
20.17g Orange juice with fruit 20.17i Pomegranate juice with fruit 20.17e Cranberry juice with fruit 20.17a Apple juice with fruit 20.17j Tomato juice with fruit 20.17c Carrot juice with fruit © Randy Van Dam 2008
Carbonated Soft Drinks • Soft drink – Any cold drink that does not contain alcohol – Wide variety: e.g., clear, cola, fruit flavors, and other flavors such as root beer and cream soda • Soft drink market is highly competitive
Bottled Water • Must meet all applicable federal and state standards – Must also be sealed in a sanitary container • Some waters contain additives – May cause it to be classified as a soft drink
20.20a Plain sparkling water 20.19b Assorted bottled still water (flavored) 20.20b Flavored sparkling water 20.19a Assorted bottled still water (plain) © Randy Van Dam 2008
Alcoholic Beverages • Within the top 500 restaurant chains – 48 percent offer alcoholic beverages • Includes casual dining restaurants and limited service players • Alcohol sales comprise 17 percent of total sales of these operators
The Control States • States with a monopoly on the wholesaling and/or retailing of some or all categories of alcoholic beverages – Most have an alcoholic beverage control board (ABC) • Operate their own stores • Food service establishments prohibited from purchasing from these stores
Wine • Alcoholic beverage made by fermenting the juice of fruits, usually grapes • Most of the wines produced are meant to be drunk young – Wines destined for the cellar are red – White wines do not need time to mature
Wine (cont’d.) • Temperature is the most important factor in storing wine – Optimum temperature: 50 to 55°F – Acceptable temperature: 40 to 65°F • Light will prematurely age wine • Table wine should be stored horizontally – Keeps cork moist, preventing air in wine
Wine (cont’d.) • Still wines – Contain no carbon dioxide, which would make them sparkling • Different countries have different laws regulating wine production and labeling – French wine has four quality ranks
Wine (cont’d.) • Sparkling wines – Contains carbon dioxide to make it fizzy • Can occur naturally in the bottle or as part of a production process • Fortified wines – Manipulated after fermentation – Port, Madeira, Marsala and sherry are fortified wines
Beer • Made by yeast fermentation of malted cereal grains – Hops and water are added • Craft breweries are small, independent, and traditional
Beer (cont’d.) • Vital statistics of beer – Bitterness, color, original and final specific gravity, and alcohol content by volume • Broad categories of beer – Ales, ciders, lagers, meads, low alcohol, sake, specialty, stouts and porters, and wheat
Distilled Spirits • Low in sugars • Contain at least 35 percent alcohol • Types of spirits – Gin, vodka, rum, whisky, brandy, and tequila • Alcohol is concentrated by distillation
20.66 Gin 20.62b Blended scotch whiskeys 20.68b Jamaican rum 20.62a Single malt scotch whiskeys © Randy Van Dam 2008 20.64 Brandy 20.70 Tequila
Summary • Coffee beans – Dried in the production country; roasted in the importing country • Teas – Originate from the tea tree • Nonalcoholic beverages – Soft drinks, juices, and waters (may be flavored, carbonated, or fortified)
Summary (cont’d.) • Wine – Must be stored in a controlled environment • Beer – Made by yeast fermentation of malted cereal grains, adding hops • Spirits – Made by concentrating alcohol through a distillation process
Meats and Offal Chapter 7
Objectives • Define the term meat, and identify the four basic animals from which meat is derived • Explain the importance of The Meat Buyer’s Guide and IMPS system • Summarize the USDA’s system for grading meat
Objectives (cont’d.) • Identify the most commonly used grades of meat for beef, veal, lamb, and pork • List the products classified as offal or variety meats • Identify the four categories of sausages
Meats • Meat is animal flesh prepared for eating – Includes muscles and fat as well as organ meat and sausage – Sold and categorized by animal of origin • Texture of muscle fibers determines the tenderness of the meat – Fat content, age, and size are also factors
Buying and Storing • North American Meat Processors Association (NAMP) has created The Meat Buyer’s Guide – Divided into sections by animal – Includes pictures of the major cuts – Each cut has a unique identifying number • Known as institutional meat purchase specifications (IMPS) codes
Buying and Storing (cont’d.) • Considerations when buying meat – Available cuts and grades – Menu needs – Available storage • Meat shipped across state lines must be inspected by the USDA
Buying and Storing (cont’d.) • USDA meat grading program – Quality grades for beef, veal, and lamb • Meats are available in many different forms – Primal cuts (approx. 1/8 of the animal) – Subprimal (smaller roasts, rounds, ribs) – Portion cuts (steaks) are most expensive
Beef • Beef is meat from domesticated cows • Two types of grades – Quality grade • Level of flavor, fat, juiciness, and tenderness in the carcass – Yield grade • The amount of usable meat in the carcass
Beef (cont’d.) • Marbling – The amount of fat in the muscle • USDA quality grades for beef – Prime • Sold to upscale restaurants – Choice • Available to most restaurants and grocery stores
Beef (cont’d.) • USDA quality grades for beef (cont’d.) – Select • Leaner than choice or prime; less marbling – Standard and Commercial • Lowest quality for restaurants and groceries – Utility, Cutter and Canner • Used by food manufacturers to make ground beef, hot dogs, and other processed meat food
Beef (cont’d.) • Yield grades – Range from 1 to 5 – Indicates percentage of usable meat – Only important if purchasing carcasses or primal cuts
Veal and Calf • Veal is meat from a young cow – 16 to 18 weeks of age – By-product of the dairy industry • Forms of veal include calf, bob-veal, and special-diet veal • One of five grades is assigned based on quality and proportion of the lean meat
Lamb • Most lamb is from animals less than one year old • Five grades available – Prime and Choice available for retail sale – Good, Utility and Cull are used for food processing • Mutton is meat from older lambs
Pork • Pork is meat from young pigs • In past 30 years, pork producers have modified pig feed – Producing meat that is leaner and sweeter • Two grades: acceptable and unacceptable – No quality grades
Offal (Variety Meats) • Edible, nonmuscular parts of slaughter animals – Red offal (heart, tongue, lungs, liver) – White offal (brains, marrow, testicles, feet) • Includes meat mixtures such as sausage
Buying and Storing • Variety meats are more perishable than other meats • Sausages should be smooth and evenly colored, not sticky • Dried sausage should have a pleasant odor and be covered with a bloom
Heart • Very little importance in contemporary cuisine • Stringy meat – Heart of calves, lambs, and chickens are small and tender – Pigs heart is moderately tender – Beef heart is strongest tasting
13.10b Diagram showing where offal, or variety meats, come from on pork 13.10a Diagram showing where offal, or variety meats, come from on beef
Liver • Red offal that comes from domesticated animals, poultry, game and certain fish – Liver from young animals is more tender – Calf’s liver is most sought after – Color should be pinkish to reddish brown – Should be shiny with a pleasant smell – Foie gras is fattened duck or goose liver
Tongue • Tongue has a thick membrane – Should be removed after cooking • Beef tongue has very strong taste • Calf’s tongue is very tender • Can be refrigerated for one or two days – Deteriorates rapidly
Sweetbreads • Thymus gland from lambs and calves • Gland has two parts – Central lobe called heart sweetbread – Two outer lobes known as throat sweetbread • Has a delicate taste • Extremely perishable
Brains • Brains of sheep and lambs are most delicate and sought-after • Cow brains are firmer • Pork brains are seldom eaten • Purchase only from reputable dealers who had access to animals when they were alive, to verify origin
Calf Kidneys • Kidney is a type of red offal • Pork and sheep kidneys have one lobe – Those of calf and beef have several • Kidney of young animals is tender and flavorful • Choose plump, firm, shiny kidneys that do not smell of ammonia
Tripe • Tripe is made from the stomachs of cows and lambs – Usually blanched before it is sold • Choose white or cream colored tripe that has a pleasant odor • Can be poached for one to two hours and then sautéed or fried
Sausages • Hundreds of types of sausages are available on the market • Germans make the most sausage • Most made from lean and fatty cuts of pork, but some sausages are made from beef, lamb, veal, and other meats
Sausages (cont’d.) • Natural and synthetic casings are used • Types of sausages – Small fresh sausages – Small cooked sausages – Large cooked sausages – Dried sausages • Raw, but salted, fermented, and then dried
Ham • Originally referred to pork from the hind leg of a hog • Turkey ham is turkey thigh meat • Sold in fresh, cook-before-eating, fully cooked, picnic, and country varieties • May be stored differently according to its method of curing and preservation
Summary • Beef, veal, lamb, and pork are the most commonly available meats • The Meat Buyer’s Guide includes specification codes for many cuts of meat • There are eight USDA quality grades for beef; five for veal and lamb
Summary (cont’d.) • Offal is the term for variety meats that include animal organs; many types exist • Sausage is a meat mixture encased in natural or artificial casing • Ham comes in a variety of forms
Poultry and Game Chapter 8
Objectives • Distinguish between poultry and feathered game • Describe how game differs from domesticated animals • Explain poultry inspection and grading • Summarize the quality factors for carcasses and parts
Objectives (cont’d.) • Outline the different categories of chicken • List several species of furred and feathered game • Differentiate between hare and rabbit
Poultry • Birds have been domesticated for over 4,000 years • Poultry – Has a high protein content – Is easier to raise and transport than cows and pigs – Is considered a staple on most menus
Buying and Storing • Available from a variety of sources – Broadline distributors to local merchants – Know your supplier and ensure their sanitary practices • Poultry should be delivered at freezing for fresh products or hard frozen • Inspect for signs of temperature abuse
Buying and Storing (cont’d.) • Poultry has a very short shelf life – Use fresh product within three days • HACCP guidelines – Store raw, unprepped product under raw, prepped product – Cooked product should be stored on top • Or use separate coolers for raw and cooked
Federal Poultry Inspection and Grading • The USDA inspects all poultry before and after the kill • Inspection is mandatory but grading is voluntary • There are three retail grades and two procurement grades for poultry
Federal Poultry Inspection and Grading (cont’d.) • Quality factors for carcasses and parts – Conformation (appearance or shape) – Fleshing (amount of flesh on the bird) – Fat covering – Pinfeathers – Exposed cuts, tears and broken bones – Skin discoloration, blemishes, and bruises
Types of Poultry Eligible for Grading • Types of poultry that may be graded – Chicken, turkey, duck, geese, and guinea • Chickens produce two major protein sources: eggs and meat – Many different forms and packaging styles • Turkey is popular as a deli meat and in whole bird roasters
Feathered Game • Refers to the remaining birds used in food service applications – Wild turkey, goose, pheasant, duck, partridge, quail, and woodcock – Must be farm-raised (includes free range) – Wild birds may not be sold in the U.S.
Buying and Storing • Game birds are available whole or precut into pieces – Fresh, frozen, or canned (smaller birds) • Factors affecting quality – Age of the bird and manner of slaughter and packaging – Should have springy skin and no “off” odor
Duck • Very popular in European countries • Roughly eight species of duck available for food service • Various forms available – Broiler, fryer, or roaster duckling – Mature duck
Goose • Popular in Europe and in the U.S. on Christmas and New Year’s • Flesh (including the breast) is darker than poultry • Taste is gamier and has more fat than duck • Available as young or mature goose
Guinea • Smaller birds with a gamey taste – Originated in Africa • Lean meat • Sold as whole birds • Available as young or mature guinea
Partridge • Game bird that is available in several regions of the world – Available frozen – Not native to U.S. • Very plump; has white gamey flesh and white meat • Prepared by roasting or broiling
Pheasant • Mild flavored bird • Prepared roasted, stewed, or braised • Raised on farms – Available frozen, or fresh in some locales – Most weigh between 1½ – 2¼ lb • Sold as a dish for two people
Pigeon • Small bird with large breasts • Also known as a dove • Available from farms • Comes in two forms – Squab: young bird with extra tender meat – Pigeon: older bird with tougher flesh
Quail • Related to the pheasant • Weighs 3 to 7 ounces in total • Tender enough to be grilled or cooked with dry heat • May be stuffed • Sold whole or in boneless quarters
Furred Game • Wild animals that are rarely available from commercial wholesalers – Game meat has dark color and strong taste – Age of animal and cut of the meat are determining factors when choosing cooking methods
Buying and Storing • Available from specialty wholesalers during hunting season; also from farms • Purchase only from licensed, inspected purveyors • Before purchasing, find out animal age, treatment, and how long it was hung before processing
Antelope • Animal is the size of a large deer • Raised on farms • Similar to deer meat • Normally cooked using recipes and techniques for deer meat
Wild Boar • Wild cousin of domesticated pigs • Only available in autumn – Farm boar available year-round • Stronger flavor than pork – Can be used in any recipe calling for pork or venison • Sold as a young or mature animal
Buffalo (Bison/American Buffalo) • Large animal native to the United States • Meat is very lean and nutritious – Lower in cholesterol, fat, and calories than beef or chicken • Most buffalo is farm raised today • Tastes like beef, but richer and sweeter
Beefalo • Cross between buffalo and domesticated cattle – Looks and tastes more like beef than buffalo – Meat is very lean and dark with slightly stronger flavor than beef – Can be cooked using any beef recipe – Available through specialty retailers
Deer (Venison) • Venison is any meat from moose, elk, red-tailed deer, or white-tailed deer • Available from wild sources and farm- raised animals • Meat is dark red, leaner than beef with almost no marbling • Available in loin, leg, and rack cuts
Hare and Rabbits • Rabbits are available from wild or farm- raised sources • Hare can weigh up to 14 pounds – Rabbits usually between 3 and 5 pounds • Hare has darker meat than rabbit, and must be marinated • Rabbit is available whole or in cuts
Summary • The most popular forms of poultry are chicken and turkey • Fresh poultry has a short shelf life • Poultry inspection is mandatory, and may also be graded – There are various quality factors that affect the grading
Summary (cont’d.) • Types of feathered game include duck, goose, pheasant, quail, guinea, partridge, and pigeon • Types of furred game include deer, antelope, buffalo, beefalo, wild boar, rabbit, and hare • Know your supplier when buying game
Fish and Shellfish Chapter 9
Objectives • List methods for harvesting seafood • Explain the purpose of the green sheet • Summarize the many quality points that should be inspected when receiving seafood • Differentiate between shellfish and bonefish
Objectives (cont’d.) • Define the term mollusks • Compare the differences between univalves and bivalves • Define the terms crustaceans and cephalopods • Distinguish among roundfish, flatfish, winged fish, and eels
Objectives (cont’d.) • Identify the various market forms for shrimp and crab • List the various market forms for fish • Describe the proper method for icing fish for storage
Harvesting Seafood • Seafood harvesting methods – Foraging for them in their natural habitat – Raising them in pens, ponds, or tanks • Harvesting method has an impact on fish habitat and product • Some methods selectively capture certain species; others are nonselective
Fish Harvesting • Harvesting methods – Gillnetting – Handline – Harpooning – Purse seine – Hook and line – Trawling and trapping
Fish Harvesting (cont’d.) 15.2a A purse seine loosely surrounds a school of fish 15.2b The seine net is “pursed” to capture the fish
Fish Harvesting (cont’d.) • Fish aquaculture – Open-ocean cages or net pens • Used to hold large stocks of fish • Method can pollute surrounding waters and threaten wild stock with disease – Tanks, ponds, and raceways • Free-flowing water from rivers and streams are diverted into raceways • Pumps aerate water in ponds and tanks
Shellfish Harvesting • Harvesting methods – Diving – Dredging – Trapping and pots – Tongs and rakes 15.5 Trapping fish in pots
Shellfish Harvesting (cont’d.) • Shellfish aquaculture – Beach culture • Uses sand filled pens; minimal habitat impact – Suspended cable or bags • Uses suspended surface areas upon which filter-feeding shellfish grow • No impact on surrounding habitat or other species
Buying and Storing • Green sheet – Name for market news reports issued by the National Marine Fisheries Service • Lists weekly prices of fresh and frozen seafood • Similar reports include: – Boston blue sheet (fish blocks and fillets) – Seattle sheet (salmon)
Buying and Storing (cont’d.) • Similar reports include: (cont’d.) – New Orleans sheet (shrimp) – Los Angeles sheet (tuna) • Seafood grading is voluntary – Grades are A, B, and C • Food service establishments should inspect fresh fish upon arrival
Buying and Storing (cont’d.) • Inspection factors – Smell – For whole fish: inspect eyes, gills, gut cavity, slime, skin, and temperature – For shellfish, ensure shells are closed • Tap an open shell to see if it closes (indicates product is still alive)
Packaging • Most common seafood packaging methods – Block frozen – Cello wraps – Individually quick frozen (IQF) – Layer packs – Shatterpack
Caviar • Sturgeon roe (eggs) • Major types of caviar – Beluga, osetra, and sevruga • Fish roe is harvested from fish while it is still alive – Then mixed with salt to keep eggs from clumping (malossol)
American Caviar • Types of caviar made from U.S. freshwater fish include: – American and lake sturgeon – Hackleback and white sturgeon – Paddlefish, salmon and whitefish roe – Trout, bowfin and lobster roe
Imported Caviar • Caspian Sea provides 90 percent of caviar available on the world market • Types – Beluga, sevruga, and osetra sturgeon – Tobico sushi, wasabi, and kaluga caviar
Fish • A vital food source for people worldwide • 20,000 known species of fish • Identified in many ways – Freshwater or saltwater – Large or small – Oily or flaky – Thin or meaty
Roundfish • Most common types of fish – Populate salt and fresh waters • Common types of roundfish – Smallmouth and largemouth bass, carp, European pike perch, sauger, walleye, perch, trout, mullet, monkfish
Roundfish (cont’d.) • Common types of roundfish (cont’d.) – Sea bass, sardine, anchovy, herring, mackerel, swordfish, salmon, cod, haddock, smelt – Tuna • May be labeled white tuna (albacore) or light tuna (bluefin or yellowfin)
Flatfish • Named because eyes are on same side of the head • Types of flatfish – Plaice, flounder, halibut, sole, turbot
Winged Fish • Skate – Thin fish with long tail and fins that look like wings – Edible portions are the wings, the cheeks, and the liver – Boneless flesh is pinkish or off-white; resembles scallops
Eel • Has cylindrical body with small oval scales embedded in the skin • Popular in Japan • Cut into fillets, slices or pieces – Sold fresh, smoked, marinated, or in cans • Flesh is firm and fatty – Easy to debone; extremely perishable
Market Forms of Fish • Whole fish • Drawn • Dressed • H&G • Loin • Fillet – Thin, medium, and thick • Steak • Fish sticks and patties
Crustaceans • Shellfish with external skeletons and jointed legs • Thousands of species, but only a few are commercially viable – Crab, shrimp, lobster, crayfish
Crab 15.9 Dungeness crab Source: Randy van Dam 2008 15.21 Snow crab legs and claws
Shrimp • Various market forms of shrimp – Green head-on – Green headless – Peeled – PUD – P&D – Shell-on cooked
Lobster • Market forms of lobsters – Maine lobster (American or true lobster) – Spiny lobsters (Rock or Florida lobsters) • Should be kept alive until needed for cooking • Does not freeze well • Tails may be cold or warm water
Crayfish • Known as freshwater lobsters, crawdads and mudbugs – Most come from Louisiana – Available live or frozen whole • Meat may be kept frozen up to two months – Live crayfishes in refrigerator for 24 hours
Mollusks (Molluscs) • Types of mollusks – Bivalves • Clams, oysters, mussels, and scallops – Univalves • Conch and abalone – Cephalopods • Squid, octopus, and cuttlefish
Clams • Found in sand or mud close to shore – Harvested with hand tools • Species of hardshell clams – Southern quahog, Northern quahog • Littleneck, Cherrystone, and Chowder – Steamer clams • Sold live, fresh, or frozen
Oysters • Grow mainly in tidal mudflats • Shellfish sanitation program – Monitors oysters for contamination from viruses, bacteria, and “red tide” toxins • Popular standard types – Eastern oyster – European flat oyster
Oysters (cont’d.) • Popular standard types (cont’d.) – Kumamoto – Olympia – Pacific (Japanese) • Oysters have a fairly long shelf life – Up to two weeks – Should be consumed when fresh
Mussels • Subject to controls of Shellfish Sanitation Program • Cheap and plentiful • Sold by the bushel bag – Weighs about 45 lb. 15.29a Mussels Source: Randy van Dam 2008
Scallops • Muscle holding the two halves of the scallop shell together • Only available as chucked – Whole scallops cannot be opened without commercial equipment • Large quantities of frozen scallops are thawed and sold as fresh
Conch • Large sea snails – Bahamian or Caribbean – New-England type • Becomes more tender with extended cooking 15.31 Conch shell and conch meat Source: Randy van Dam 2008
Abalone • One of the most expensive varieties of seafood – Prime target for cheaper substitutions – Giant squid or cuttlefish may be passed off as abalone • Sold cut into round steaks • Must be cooked briefly, or it toughens
Squid (Calamari) • Available in a variety of market forms – Fresh, frozen, dried, and canned – Fresh squid should be moist, but firm • With a faint seawater odor • Clean the squid prior to use – When sold fresh or thawed • Very long shelf life if handled with care
Octopus • Flesh is firm and flavorful – Small animals are best – Pound tough flesh of large octopus with a mallet – Flesh of certain species is poisonous • Usually cleaned and tenderized before it is sold
Cuttlefish • Common in Europe and Asia • Measures between six and ten inches • Choose fresh cuttlefish with moist, firm flesh that smells faintly of the sea – Also sold frozen or canned • White flesh is very firm; slippery skin is difficult to remove
Sea Urchin • Edible portion of the sea urchin is located under its mouth – Consists of five sexual organs known as the “coral” • Sold whole or ready to serve and extremely perishable – Look for firm spines and tightly closed mouth holes
Sea Cucumbers • Found on the sea floor worldwide • Considered a delicacy in Far East countries • Often purchased dried and rehydrated before use • Used in soups, stews, and braised dishes
Smoked Seafood • Process by which salted seafood are flavored in a drying oven – Dense smoke passes around and through the product • Good product made from good fish • Basic methods of smoking include hot and cold
Market Varieties of Smoked Seafood • Includes: – Bloaters, buckling, cod and haddock fillets, eels, finnan haddock, herrings, kippers, mackerel, oysters, pollock, sablefish, trout, whitefish – Smoked salmon: most popular; several varieties
Seafood Analogs • Substitutes for meat-based proteins – Burgers – Hams and loaves – Hot dogs – Sausages
Summary • There are various methods of seafood harvesting • Fish may be categorized as roundfish, flatfish, winged fish, eel, and shellfish • Visually inspect incoming fresh fish • Shellfish Sanitation Program monitors shellfish safety
Fruits Chapter 10
Objectives • List the five factors that affect a fruit’s flavor and texture • Explain the buying and storing of fruits • Discuss and identify berries, melons, grapes, citrus, stone fruits, pome fruits and tropical and exotic fruits, and provide examples of different varieties
Global Sourcing • Fruits produced in U.S. come from: – Indigenous stock – Imports from European settlers • Fruits may be categorized by climatic growing region – Temperate, subtropical, and tropical
Buying and Storing • Factors that can affect flavor and texture – Genetics – Environment – Farming practices – Harvest maturity – Post-harvest handling
Berries • Small, thin-skinned fruits with sweet-tart flesh – Some are made of clusters of tiny sacs – Others have seed-speckled skin • Tartness varies between varieties – Blueberries and strawberries are sweetest – Gooseberries, cranberries, currants are tart
Buying and Storing • Select vividly colored berries that are uniform in size – Avoid any signs of mold • Berries should not be washed until just before use • Frozen berries are widely available • Store delicate berries two to three days
16.3 Cranberries 16.4a Red Raspberries 16.2 Blueberries16.1 Blackberries 16.4b Golden raspberries 16.5 Strawberries 16.3 and 16.4b courtesy of Robert Garlough; all others © Randy Van Dam 2008
Melons • Widely available – Grown in many parts of the world – Grow on long vines on the ground – Related to cucumber, pumpkin, and squash • Skin thickness varies • Seeds in the middle, with wide band of flesh surrounding seeds
Buying and Storing • Hundreds of melon varieties • Peak season: May to September • Avoid melons with hard or unevenly colored stalk end • End opposite the stalk should have a delicate aroma if fruit is ripe – Should also sound hollow when tapped
16.6 Bitter melon 16.8 Casaba 16.9 Crenshaw 16.13 Pepino16.12 Kiwano © Randy Van Dam 2008
Grapes • Uses of grapes – Seeds are used to make oil – Vines used as fuel to flavor grilled foods – Leaves are used for wrapping savory filling – The fermented juices become wine • Classified by color, seeded or seedless, and table or wine
Buying and Storing • Look for firm grapes that are plump and fragrant • Picked ripe – They do not ripen once removed from vine • Avoid shriveled or discolored fruit • Store unwashed in perforated plastic bags or bins for up to 10 days
16.17 Champagne 16.18 Common black seedless 16.19 Common green seedless 16.21a Green globe16.20 Common red seedless 16.22b Red muscato © Randy Van Dam 2008
Citrus Fruits • Notable for their fragrance and juice content – High in citric acid • Many citrus fruits picked while partially green – Color changes while in transit to markets
Global Sourcing • Citrus trees need sunny, humid environments with sufficient moisture • Fruit begins to ripen in fall or early winter • Major commercial growing areas – Southern China, the Mediterranean, Australia, South Africa, parts of South America, California, Florida, and Texas
Buying and Storing • Citrus does not continue to ripen after it has been picked • Choose fruit that is firm and heavy for its size • Store under refrigeration or in a cool, dark place – Can be maintained unbagged six-eight weeks
16.24 Kumquat 16.25a Lisbon lemon 16.26 Persian lime 16.29 Blood orange16.28 Limequat 16.34 Clementine © Randy Van Dam 2008
Stone Fruits • Stone fruits have pits in the center • Category includes peaches, nectarines, plums, apricots, cherries, and newer hybrids • Nonhybrids are native to China • California is largest grower of stone fruits
Buying and Storing • Summer is stone fruit season • Often picked and shipped before fully ripe to keep fruit from bruising • Plums ripen after picking and may be refrigerated without losing flavor • Choose heavy, unblemished fruit with a deep color
16.39 Apricots 16.40 Bing cherries 16.41 Nectarines 16.44a Assorted pluots16.43 Black and red plums 16.44b Plumcot © Randy Van Dam 2008
Pome Fruits • Pome fruits are tree fruits that include: – Apples – Pears – Quince • Named for their pome shape
Apples • Important food in cooler climates • Can be stored for months • Many varieties of apples – Different types are bred for eating, cooking, or cider – Cider apples too tart for eating
16.49 Golden delicious 16.53 MacIntosh16.50 Granny Smith 16.46 Empire16.45 Braeburn 16.47 Fuji © Randy Van Dam 2008
Pears • Pears are picked mature but not fully ripe – Will ripen at room temperature – Need to refrigerate once they ripen • Choose unblemished fruit without bruises • Hundreds of varieties
16.61 Comice 16.64 Taylor’s gold16.63 Starkrimson (red) 16.58 Asian16.57 D’Anjou 16.60 Bosc © Randy Van Dam 2008
Quince • Has yellowish skin and yellowish-white flesh – Looks and tastes like an apple-pear cross, but drier and more tart than either • Choose fruit that is large, firm and brightly-colored
Tropical and Exotic Fruits • Native to tropical and subtropical climates • Can be eating fresh without cooking • Once referred to as exotics because of limited availability – Now more commonplace due to improved systems for cultivating, harvesting, and transporting
Buying and Storing • Many varieties continue to soften or ripen after harvest • Most should be kept at room temperature until ripe and then later refrigerated
16.71 Star fruit 16.72 Cherimoya 16.69 Plantain banana16.67 Baby banana 16.70 Red banana © Randy Van Dam 2008
16.81a Kent mango 16.82b Caribbean red papaya 16.78a Green kiwi16.75c Black mission figs 16.79 Lychee © Randy Van Dam 2008 16.83 Passionfruit
Summary • A wide variety of fruits exists – Grown in different climates and world regions • Classifications of fruits – Citrus, pome fruits, berries, melons, grapes, stone fruits, and tropical and exotic fruits
Summary (cont’d.) • Most fruits do not ripen after harvesting, though some do • Choose unblemished fruit with no sign of mold • Most fruits may be refrigerated once ripe
Vegetables Chapter 11
Objectives • Outline the growth stages of marketable greens • Explain the function of bulb vegetables • Compare the differences among leafy vegetables • List various root vegetables, including different varieties of potatoes
Objectives (cont’d.) • Explain the differences between heirloom and hybrid vegetables • Summarize the differences between fresh sweet and fresh chili peppers • Define the Scoville system for rating peppers
Objectives (cont’d.) • Explain how fresh peppers become dried peppers
Global Sourcing • Vegetables may be sourced from local farms, transported internationally or a combination of both • Locally-grown, in-season produce appeals to both chefs and customers – Consult Table 17.1 in the text for seasonal availability of fresh vegetables in the U.S.
Buying and Storing • Several methods of preserving vegetables – Refrigeration, cold storage, freezing, canning, drying, and marinating • When stored in a walk-in cooler, they should be kept in plastic storage bins with perforated lids
Leaf Vegetables • Leaf vegetables are plant leaves eaten as a vegetable • Usually come from short-lived herbaceous plants such as spinach and lettuce
Cabbage • A heavy, compact, leafy vegetable – Leaves encircle a core – Leaves removed from the core before serving • Choose firm, crisp, heavy cabbages with no sign of browning – Discard outer leaves and core before using
17.1 Bok choy 17.2 Brussels sprouts 17.3 Celery cabbage 17.4 Napa cabbage 17.5a Green cabbage 17.5b Red cabbage © Randy Van Dam 2008
Endive and Chicory 17.7 Belgian endive 17.8 Curly endive 17.9 Chicory 17.10 Escarole 17.11 Frisee 17.12 Whole radicchio © Randy Van Dam 2008
Greens • Greens are cooked by braising, steaming, or sautéing to tenderize 17.13 Collard greens 17.15a Green Italian kale 17.15b Red Russian kale © Randy Van Dam 2008
Lettuce • Many varieties are available for commercial kitchens • Wash by floating and soaking in cold water – Use a commercial-sized salad spinner to remove excess moisture • Store in plastic bins in refrigerator
17.22 Arugula lettuce 17.23 Bibb lettuce 17.24a Green Boston lettuce 17.24b Red Boston lettuce 17.26 Iceberg lettuce 17.27b Red Romaine lettuce © Randy Van Dam 2008
Micro Greens • Micro greens are the plant’s first true leaves – Usually harvested with stalk/stem attached 17.28b Onion (middle)and broccoli sprouts (right)17.28a Bean sprouts © Randy Van Dam 2008
Bulb Vegetables • Bulb consists of an underground bud with overlapping leaves – Arising from a short stem • Most often used in conjunction with other items to flavor dishes • Examples include garlic, leek, and fennel
17.36 Pearl onions 17.37a Red onions 17.37c Yellow onions 17.38 Shallots 17.40 Vidalia onions 17.33 Scallions (bunch) © Randy Van Dam 2008
Root and Tuberous Vegetables • Underground portion of a plant that is used in cooking • Most roots and tubers have long shelf lives • Wash thoroughly or peel before use
17.51b Assorted fingerling potatoes 17.54b Red sweet potatoes 17.55a Yams 17.56 Large and small taro root 17.58 Daikon radish 17.61 Yuca © Randy Van Dam 2008
Flowers • Blossoms that are used as vegetables – Broccoli and cauliflower are most common • There are some true flowers that are edible and used as garnishes 17.62 Broccoli © Randy Van Dam 2008
Stem Vegetables • Stem section of certain plants used for culinary applications 17.64a Green asparagus 17.65b Nopales17.64b White asparagus © Randy Van Dam 2008
Podded and Seed Vegetables • Seed pods and the seeds they contain are important nutritional items • Can stand alone or be used in soups, stews, salsas, dips, spreads, or vegetable blends
17.67 Black beans 17.83 Yellow wax beans17.81 Sugar snap peas 17.80 Soybeans 17.82b Sweet corn 17.75 Pinto beans © Randy Van Dam 2008
Botanical Fruits Used As Vegetables 17.85 English, Kirby and common cucumber 17.86a Purple eggplant 17.87 Anaheim pepper 17.107 Acorn squash 17.113 Tomatillo © Randy Van Dam 2008
Summary • Refrigeration is a common method of preserving vegetables • Vegetable types include leafy, micro- greens, bulb, tuberous, stem, podded and seeded, flowers, and fruits used as vegetables – Many varieties and cooking methods exist
Eggs, Dairy, and Cheese Chapter 12
Objectives • Define the terms eggs and dairy • Identify the parts of an egg • List egg sizes and the weight of the average egg • Identify the most commonly used dairy products
Objectives (cont’d.) • Summarize the butterfat content of dairy products • Explain the process for making butter • List the main varieties of cheese • Review the proper procedures for purchasing and storing different egg and dairy products
Eggs • A culinary staple with many uses • Packed with protein • The standard to which other protein sources are measured • Combine with other staples or stand alone equally well
Parts of the Egg • Shell (porous covering protects egg) • Membranes – Thin layers of protein fibers that cling to shell and provide barrier against bacteria • Albumen – The egg “white”, composed mostly of water • Yolk (contains most of the protein)
18.1 The composition of an egg
Buying and Storing • Eggs are inspected to determine quality • Graded as AA, A, B and C – Also classified as weight per dozen • Should be stored below 40° F • Make sure eggs are not cracked • Expiration dates are four to five weeks after packaging
Dairy • More than 30 main products are made from milk • The most commonly used dairy products include: – Milk, butter, casein (milk protein), yogurt, gelato, and ice cream – Other ethnic forms of dairy products
Buying and Storing • The U.S. has federal standards for butterfat content of dairy products • Nondairy milk includes soy milk, rice milk, and milk made from oat and coconut products • Nonbovine milk includes goat milk, sheep’s milk, and buffalo milk
Cultured Dairy Products • Buttermilk, sour cream, or yogurt – Milk or cream thickened by heat or sharpened by bacterial cultures – Can be used as the basis for dips and dressings – Can be used in cake batters or bread dough
Using Cultured Dairy Products in Cooking • Difficult to use in cooking because they curdle when overheated – Must never be boiled – Add them at the end of cooking time – Or, use one teaspoon of cornstarch to stabilize
Using Cultured Dairy Products in Cooking (cont’d.) • Buttermilk – Liquid by-product of butter making – Today, a culture is added; gives acidic tang • Clotted cream – Slowly heating and cooling milk to thicken • Kaymak (Kaimaki, Eishta) – Middle eastern sheep’s milk cooked cream
Using Cultured Dairy Products in Cooking (cont’d.) • Crème fraiche – Cultured cream with high fat content • Smatana – Sour cream mixed with sweet cream • Sour cream – Homogenized cream with bacterial culture • French-style yogurt (a “set” yogurt)
Using Cultured Dairy Products in Cooking (cont’d.) • Greek sheep’s yogurt – Sweet flavor and higher fat content • Strained Yogurt – Concentrated yogurt with some of the watery whey removed • Ricotta – A neutral cheese made by cooking twice
Using Cultured Dairy Products in Cooking (cont’d.) • Mascarpone – A very rich Italian cream cheese • Cottage cheese – Cheese curd product with mild flavor • Fromage frais – Unripened cheese beaten until it is smooth and creamy
Butter • Butter is the fat of the milk – Made by beating cream until it thickens and separates – Butter made from cow’s milk the norm in most countries • Heat alters the form and flavor of butter
Butter Production • Pasteurized cream placed in large vats and churned repeatedly – Fat particles pull together and solidify – Buttermilk is left over, then drawn off – Butter churned until it forms a solid mass • Butter flavor varies according to animal and time of year
Buying and Storing • Two types of butter – Sweet cream butter • Made from pasteurized cream that is placed in a tank at low temperature before churning – Lactic butter • Cream is combined with lactic acid culture • Both types may be salted or unsalted – Salted butter contains at least 3% salt
Cheese • It takes 11 pounds of milk to make one pound of cheese • More than 1,500 varieties exist – France alone produces 500 varieties • Aging cheese more than 60 days destroys bacteria – Or, can be made from pasteurized milk
Cheese Production • Each cheese has unique procedure • Certain steps are common to most – Pasteurizing the milk – Adding starter cultures – Separating curds and whey – Salting and flavoring the curds – Processing into molds and curing
18.13c Taking the temperature of milk in a vat 18.13d Splitting the cheese curds in two while hanging in cheesecloth over whey, before being placed in their mold
Categories of Cheese • Firm (or hard) cheeses – Have been cooked and pressed • Soft cheeses – Surface-ripened soft cheeses – Interior-ripened soft cheeses • Semi-firm cheeses – Uncooked, pressed cheeses
Categories of Cheese (cont’d.) • Pasta filata cheeses – Unripened, stretched-curd cheeses • Blue-veined (blue) cheeses • Process cheeses • Cheese substitutes – Made using the casein element in milk • Goat’s milk cheeses
Buying and Storing • Check expiration date and avoid cheese that has been stored at room temperature • Soft cheeses should have soft crust, without cracks • Semi-firm and firm cheese should be uniformly colored
Buying and Storing (cont’d.) • Only firm cheeses are suitable for grating – Grated cheese remains fresh for a week in the refrigerator • Shelf-life of cheeses is determined by their moisture content • Store in warmest part of the refrigerator wrapped in wax paper or aluminum foil
Summary • Eggs are a high protein culinary staple • Eggs are inspected and graded • Cultured dairy products are very sensitive to heating • Butter is made by beating cream until it thickens and separates into fat (butter) and buttermilk
Summary (cont’d.) • There are many varieties of cheese • Cheeses are categorized as firm (hard), soft, semi-firm, pasta filata, blue, process, goat’s milk, and cheese substitutes • The shelf life of cheeses varies according to their moisture content

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The Purchasing Function: An Overview of Selection, Procurement, and Regulations

  • 1. The Purchasing Function: An Overview Chapter 1
  • 2. Objectives • Outline the purchasing function • Analyze the optimal goals of selection and procurement • Describe the desired attributes and knowledge required of a buyer
  • 3. Purchasing • To work as a chef, food buyer or purchasing agent must understand two primary functions involved in this positions. 1.Selection 2.Procurement
  • 4. The Goals of Selection • Selection – Choosing from available alternatives – A spec and a detailed description of what is needed guides selection – example; brands, grades, supplier, fresh or processed products
  • 5. The Goals of Procurement • Procurement – Orderly, systematic exchange between a seller and a buyer. – It is a process obtaining goods and services – Types of product needed – Making purchases – Receiving and Storing – Administering purchase contracts
  • 6. An Optimal Goal • Optimal purchasing – Central to buyer’s role – Matches the specific characteristics of the product with the specific needs of the business – Selection and procurement processes and chooses the product that best meets the needs of operation.
  • 7. An Optimal Goal (cont’d.) • Considerations that are evaluated – Product attributes (taste ,texture, appearance, availability, packaging and grades) – Supplier attributes (price, delivery requirements, sanitation and dependability)
  • 8. The Buyer 1-2 Organizational Chart of a Small Restaurant • Line position: e.g., chef –Directly involved in food preparation
  • 9. 1-3 Organizational chart of a larger hotel food service operation
  • 10. Required Attributes and Knowledge • Ethical standards – Honest and fair treatment of all • Conceptual skills – Understands relationships between functions and how actions affect society • Communication skills – Listen to and articulate needs
  • 11. Required Attributes and Knowledge (cont’d.) • Mathematical skills • Computer skills • Market awareness • Understand laws of commerce • Product knowledge – Obtained by exposure to various forms of food products
  • 12. Storeroom Policies and Procedures • Develop a policies and procedures manual – Addresses who does what and when in purchasing – Includes supplier selection criteria – Guidelines on sales calls and accepting gifts from suppliers
  • 13. The Seller • Buyer must establish mutually satisfying relationships with sellers (purveyors) • When sellers are successful: – They can broaden their product line – There are more to choose from, ensuring competitive pricing
  • 14. Selecting Sellers • Respect is important • Research food service resources – Internet commerce – Local suppliers – National distributors • Broadline distributors have wide product range
  • 15. Selecting Sellers (cont’d.) • Set up an introductory meeting – Prepare a list of questions to ask – Keep the meeting to one hour • Inspect the purveyor’s facilities – Look for sanitary conditions and practices
  • 16. Establishing Purchasing Options and Contracts • Inquire about purchasing options – Formal or informal arrangements • Depends on size and structure of seller’s organization or buyer’s business – Cooperative buying • Group formed to buy directly from source in large quantities
  • 17. Purchasing Service and Maintenance Contracts • Food service operators enter into contracts with outside service vendors – Some examples: • Pest control, waste removal and recycling, cleaning, facility and equipment maintenance, laundry and linen supply, bookkeeping, legal, insurance, utilities, advertising, flowers and plants, and vending machines
  • 18. Informal Buying Practices • Practiced by smaller operations where chef or owner does the buying • Advantages of informal buying – Takes little time away from daily operations – Varying quantity needs can be addressed – Urgent needs may be addressed quickly – Take advantage of price fluctuations
  • 19. Formal Buying Practices • Bid buying – Buyer requests price quotation from sellers • Cost plus fixed fee buying – Agreement with distributor for fixed markup above their costs
  • 20. Formal Buying Practices (cont’d.) • Volume buying and warehousing – Goods are held by supplier and delivered as needed • Prime vendor contracts – Similar to cost plus fixed fee but multiple vendors are used
  • 21. Formal Buying Practices (cont’d.) • Long term contracts – Based on fixed prices; delivered as needed • Hedging (forward buying) – Buying quantities before they are needed to avoid price increases – If price falls, buyer loses
  • 22. The Buying Process • Buying occurs after menu planning is completed • Buying consists of three major steps – Identifying the need – Planning for the purchase – Making the purchase
  • 23. Identifying the Need • Determine stock levels – Consider shelf life – Minimum quantity known as safety stock • Consider normal usage rates • Determine whether additional quantities are needed for special events
  • 24. Planning for the Purchase • Determine rate at which operation uses the items • Compare quantities needed with stock on hand • Prepare an order sheet • Consider urgency of needing products
  • 25. Making the Purchase • List of selected and approved suppliers • Identify local retailers that carry product • Create an order record – Column for each vendor on the form • Completed order forms saved in a secure location • Use purchase order or blanket P.O.
  • 26. Making the Purchase (cont’d.) • Standing orders – Volume commitment for daily delivery • Daily orders – Delivered within 24 hours • Drop shipments – Seller arranges for wholesaler or manufacturer to deliver to buyer directly
  • 27. Buyer-Seller Relations: A Win-Win Approach • Relationships between buyers and sellers should be mutually beneficial – When both parties consider relationship advantageous, future business together is sought after and encouraged
  • 28. Conducting Sales Meetings • Regularly scheduled and planned in advance • Negotiate purchases – Create partnerships – Understand the needs of both parties – Know yourself
  • 29. Supplier Performance Evaluation • Evaluate both the product and the process • Develop a cross-functional team to identify priorities that should be evaluated – Define most important factors to evaluate – Determine a rating scale
  • 30. Ethical and Professional Standards and Practices • Management should articulate ethical standards of the organization • Management may not benefit personally from the company’s financial gains • Do not allow conflict of interest • Avoid tips, supplier gifts, or bonuses
  • 31. Summary • Buyers and sellers should strive for a mutually beneficial relationship • Many different types of purchasing exist • Developing a policies and procedures manual is important • Evaluating suppliers and maintaining ethical standards key for success
  • 32. Distribution Systems and Food Laws Chapter 2
  • 33. Objectives • Explain the flow of goods through the market or distribution channel • Identify the major sources from which food and products originate • Describe the various intermediaries used in delivering food and products to food service operators
  • 34. Objectives (cont’d.) • Distinguish among the different values added in the distribution channel • Define the different forces affecting the distribution channel • Explain the function and business of the market
  • 35. Objectives (cont’d.) • Identify the laws and agencies involved in protecting consumers and the food service industry, including the: – Organic Foods Production Act of 1990 – Nutrition Education and Labeling Act
  • 36. • Food, beverages, non food supplies, furniture, fixtures, equipment and services follow relatively specific distribution channels. • Item goes from its primary source through various intermediaries to the retailers (hospitality operators) INTRODUCTION
  • 37. Sources Intermediaries Retailers Consumers DISTRIBUTION SYSTEM
  • 38. • Three primary sources supply products to hospitality operation: 1.Grower (producers). Grower are the ranchers, farmers and fisherman who produce foods directly from lands or seas. Sources
  • 39. 2. Fabricators (processors). Take raw food or other way materials and process them further. 3. Manufacturers create new products by combining goods from grower or fabricators Sources
  • 40. • Several intermediaries or middleman can be found in distribution system: 1.Distributors 2.Brokers 3.Manufacture's representatives 4.Agent 5.Importers 6.Leasing companies Intermediaries
  • 41. • Referred as merchant wholesalers. Purchase products from growers, fabricators and manufacturers resale and delivery to customers Distributors
  • 42. • Three type of distributors: 1.Specialty (handle only one type or classification of products e.g. tea or coffee) 2.Full-line (sell both food and non food supplies) 3.Broad line (large selection of food, non food supplies and equipment) Distributors
  • 43. Brokers • Agent who represent one or more primary sources to sell and conduct local promotional programs Manufacture’s representative • Similar to brokers but only to gather sellers and buyers Intermediaries
  • 44. Agents • Different to manufacture’s representative which they earn a commission on all sales which they operate. Intermediaries
  • 45. Importers • Brings the products into the country from another part of the world and sell it through a system of licensed wholesaler distributors. Leasing company • Retailer of food service equipment such as ice machines offer lease to own option.
  • 46. • Intermediaries add value to products being purchase 1.Form value (changes the form of products) 2.Time value ( obtaining the products just before it needed) Value added in the distribution channel
  • 47. 3. Place value ( products delivered to the buyer place) 4. Information value (assistance with recipe, free samples and promotional flyers) Value added in the distribution channel
  • 48. • An experience buyer constantly monitors the activity that might affect availability and prices of his needed food and supplies 1.Economic forces 2.Weather 3.Political forces Forces affecting the distribution Channel
  • 49. 4. Ethical forces 5. Legal forces 6. Technological forces 7. Intangible forces Forces affecting the distribution Channel
  • 50. • the importance of selecting the right vendors. • A vendor is a business that sells products or services to an operation. • Vendors must meet requirements so customers will not be disappointed, nor production disrupted. Selecting the right vendors
  • 51. • Restaurant and foodservice operations select vendors that will consistently provide products meeting quality standards at the best price. • In the most successful relationships, the operation and the vendor work together for mutual benefit. Selecting the right vendors
  • 52. • List the characteristics of the best vendors. • Factors used by purchasers to select approved vendors include consistent availability of the proper quality of products at the right price, delivered on time. Characteristics of the best vendors
  • 53. • Also important is availability of support services and willingness to resolve problems and respond to the purchaser’s needs. • The best vendors are stable financially, want to provide value, share similar ethics with the purchasing organization, and have a motivated workforce.
  • 54. • They have a genuine interest in helping the buying operation and use ongoing communication. • Food safety factors are also extremely important.
  • 55. • Most buyers use several vendors for each food category. • They request prices and make purchase decisions for specific orders based on prices provided. • Buyers must learn about vendors, and reputation is an important concern. How to make vendor selection decisions
  • 56. • Information is available in trade and electronic marketing publications, from other vendors, and from trade shows and other meetings. • Employees with experience at other properties may also know about vendors. • Inspection reports detail safety compliance.
  • 57. • A vendor sourcing form can be used to judge factors important to the operation and identify approved vendors. • Approved vendors will submit prices for products for a specified time period.
  • 58. The procedures for evaluating vendors • Buyers evaluate vendors to determine if they are receiving the anticipated value for purchase dollars. • If buyers determine that they are receiving the anticipated value, vendors will likely remain on the approved list.
  • 59. • If there are problems, corrective actions, which may include replacement of the vendor, will be needed. • The same factors used to determine whether vendors should be approved can be used to determine whether expectations are being met.
  • 60. • However, buyers can evaluate vendors based on actual specific performance, rather than potential.
  • 62. U.S. Code, Federal Agencies, and Food Laws • The U.S. has various agencies that regulate the food supply • The U.S. code is a compilation of laws up to January1996
  • 63. U.S. Department of Agriculture (USDA) • In charge of inspection and safety of all meat, poultry, and egg products • Researches human nutrition and suggests daily requirements • Opens international markets for U.S. agricultural products • Social programs
  • 64. U.S. Department of Agriculture (USDA) (cont’d.) • Safe drinking water to rural communities • Food Safety and Inspection Services (FSIS) is a division of USDA – Inspection is mandatory – Grading is voluntary • Processing plants are following newer rules
  • 65. U.S. Department of Agriculture (USDA) (cont’d.) • All meat inspected by FSIS has round purple stamp on carcass and major cuts • USDA grading – Inspection of meat is mandatory, but grading is voluntary – Standardized across the nation • LCPS: consumer protection
  • 66. U.S. Department of Agriculture (USDA) (cont’d.) • Federal Organic Foods Protection Act – Passed in 1990 – Regulates guidelines for organic food production • Country of Origin Label (COOL) – Law passed in 2009 requires labeling as to where product originated
  • 67. Food and Drug Administration (FDA) • Responsible for nutritional labels on many products • Bioterrorism Act of 2002 – Addresses safety and security of food and drug supplies, drinking water and supplies • Regulates food labeling with respect to health claims
  • 68. Food and Drug Administration (FDA) (cont’d.) • Laws related to nutrition and labeling – Fair Packaging and Labeling Act – Nutrition Labeling and Education Act – Federal Food, Drug and Cosmetic Act – Food Allergen Labeling and Consumer Protection Act of 2004
  • 69. U.S. Federal Trade Commission (FTC) • Independent agency of U.S. government – Mission is to protect consumers and eliminate anticompetitive business practices – Requires that Web advertisements be more accurate in product representations
  • 70. Uniform Commercial Code (UCC) • Series of laws that regulate sales and other commercial transactions – Especially for goods and services that cross state lines • Regulates processing checks, notes, and other commercial papers
  • 71. Environmental Protection Agency (EPA) • Created in 1970 to protect human health and the environment – Researches and sets national standards for environmental programs – Regulations affect the drinking water supply and use of fertilizers and additives
  • 72. Summary • The distribution channel is made up of sources, intermediaries, and markets • Form, time, place and information value are added through the chain • Supermarkets, farmer’s markets, and other types of markets exist
  • 73. Summary (cont’d.) • A variety of U.S. agencies regulate the quality, inspection and labeling of food • Many laws have been passed to protect the consumer – Nutrition labeling – Country of origin – Food allergen information
  • 74. Measuring and Packaging for Preservation, Sale, and Distribution Chapter 3
  • 75. Objectives • Compare and contrast the methods used in food preservation • Identify packing methods for fruits and vegetables • Explain the difference between cold smoking and hot smoking
  • 76. Objectives (cont’d.) • List the various utensils used in measuring dry and liquid ingredients • Evaluate the differences in balance beam, mechanical, and digital scales • Name the various packaging materials used in food service
  • 77. The Advantages of Food Preservation • Preserving foods in season is cheaper than using out of season foods • Chefs can offer unique products • Food processed directly from the field retain higher vitamin and mineral levels • Preserved food is convenient and high in flavor due to preserving agents
  • 78. The Advantages of Canning • Canned fruits and vegetables retain peak nutrient value and quality • Food is sealed to prevent contamination • Long shelf life • Cheaper than refrigeration or freezing • Cheaper than other forms and appropriate for some recipes
  • 79. Advantages of Canning (cont’d.) • Commercially processed canning – Food in containers heated under steam and pressure – Length of time and temperature depends on food ingredients in the can • Acidity, density and heat transfer rates affect process – Shelf life approximately two years
  • 80. The Advantages of Vacuum Packaging • Vacuum packing (sealing) – Removes atmospheric oxygen and moisture, making it hard for bacteria to grow • Vacuum sealer – Floor or tabletop appliance that removes air and seals by melting two plastic strips together
  • 81. The Advantages of Vacuum Packaging (cont’d.) • Modified atmosphere packaging (MAP) – Air in package is removed, similar to vacuum sealing – Additional gas is added to prevent oxygen degradation • Carbon dioxide used
  • 82. The Advantages of Vacuum Packaging (cont’d.) • Fresh produce can be packaged in Cryovac® Barrier Bags
  • 83. The Advantages of Freezing Foods • Easy, cost-effective method for preserving food • Stops the chemical and biological process that allows microorganisms to flourish • Recipes can be prepared in advance and frozen for later use
  • 84. The Advantages of Freezing Foods (cont’d.) • Rapid or blast chilling used to quickly lower food temperature after cooking – Ice water circulating in a sink may be used – An ice wand can be inserted into the pot for soups, stews, and other liquid foods • Most foods except lettuce and tomatoes may be frozen
  • 86. The Advantages of Freezing Foods (cont’d.) • Packaging for freezing should keep air out and moisture in • Food should be packaged in serving quantities, as thawed food should not be refrozen • Containers should stack and pack easily • Leave head room for liquid expansion
  • 87. The Advantages of Freezing Foods (cont’d.) • Types of packing for fruits – Sugar pack, syrup pack, dry pack, tray pack, and unsweetened pack • Most vegetables are blanched first • Fresh meats must be wrapped and packaged before freezing – Butcher paper is a good choice
  • 88.
  • 89. The Advantages of Drying Foods • Food drying – Food is placed on racks in the sun in warm, dry climates – In cooler climates, ovens or hot boxes are used • Advantages of food drying – Food will last much longer when stored properly
  • 90. The Advantages of Drying Foods (cont’d.) • Advantages of food drying (cont’d.) – Dried foods take up less space than canned or frozen foods – Have a unique texture and taste – Little equipment is needed – Used for surplus goods • Dehydration – Removing water from food products
  • 91. The Advantages of Drying Foods (cont’d.) • Sun-drying – Natural draft dryers used – Coffee beans dried on a concrete slab – Slow process; can take weeks – Food must be protected from pests • Oven-drying – Faster than sun-drying and more reliable
  • 92. The Advantages of Drying Foods (cont’d.) • Oven-drying (cont’d.) – Chefs can dry foods overnight when space is not at a premium • Air-drying – Food dryers operate at a lower temperature than a commercial oven • Herbs may be dried for later use
  • 93. The Advantages of Drying Foods (cont’d.) • Drying vegetables – Harvest only what can be dried at one time – Blanch vegetables before drying • Drying fruits – Skins may be left on the fruits (except waxy skins such as plums and cherries) – Oxidation causing discoloration can occur
  • 94.
  • 95. The Advantages of Drying Foods (cont’d.) • Steps in smoking foods – Brining, salting, or somehow curing – Air drying – Smoking slowly over smoldering fuel • Smoke settles on food and forms film called pellicle • Hot and cold smoking methods exist
  • 96.
  • 97. The Need for Measuring • Measuring is calculating the amount of an ingredient using standard device – Measuring cup, spoon, or utensil • Inaccurate measurement may yield unsatisfactory products • Chef has responsibility for provision of proper and adequate equipment
  • 98. Scales • Device used to measure weight of an object – Types include balance beam, mechanical (spring), and electronic (digital) • Proper and consistent use of scales is essential to portion control in storeroom and production kitchen
  • 100. Measuring Tools • Used to quantify volume of liquid or dry ingredients – Examples include measuring cups, spoons, ladles, and scoops – Measuring cups are available as either dry or liquid measures
  • 102. Commercial Packaging Options • Packaging is used for several purposes – Providing a barrier against dirt – Preventing loss of moisture from leakage – Protecting food from damage and pests – Helping employees transport food – Motivating customers to purchase • Providing cooking and nutritional information
  • 103. Properties of Packaging Materials • Each type of packaging material has certain properties – Make it more suitable for specific food products
  • 104. Types of Packaging • Flexible – Expands to hold the product – Example: plastic bags • Semi-flexible – Mostly rigid but has some flexibility • Rigid – Does not expand or move with product
  • 105.
  • 106. Types of Packaging (cont’d.) • Leaves and plant fibers • Paper • Glass • Earthenware • Metals • Plastics and wood
  • 107. Summary • Drying, freezing, canning, and vacuum packaging methods preserve foods • Measuring tools used to provide the correct ingredient amounts • There are many different packaging materials available
  • 109. Objectives • Relate the storeroom as a service provider • Describe the organization of staffing • List the different positions employed in storeroom operations • Define the different categories of employees
  • 110. Objectives (cont’d.) • Identify common features found in receiving docks • List common files kept in the buyer’s office • Describe common features found in dry and refrigerated storage
  • 111. Objectives (cont’d.) • Identify the various types of shelving used in dry and refrigerated storage • Explain storeroom sanitation • Describe the use of herb gardens, hydroponics and live seafood tanks • Compare the three R’s: reduce, reuse, and recycle
  • 112. The Storeroom as Service Provider • The storeroom is like a central hub – Issuing food in a timely manner 7.1 Storeroom: Hub of Operations
  • 113. Organization of Staffing • Positions in food service or production are known as line positions • Staff positions support the line workers – Examples: bookkeeper, storeroom staff • Food and labor costs are largest controllable costs of the organization
  • 114. Labor Laws • Fair Labor Standards Act sets minimum wage and overtime pay standards – Exempt (salaried) employees are not covered under FLSA – Some states and cities have passed laws more stringent than FLSA • May also regulate hours worked or equipment used by minors
  • 115. Personnel Files • Employee records should be kept – Name, address, birth date, gender, position, rate of pay, and hours worked each day and week – Total earnings, deductions, and paycheck history • All employers must complete an I-9 form for each person they hire
  • 116. Common Storeroom Positions and Duties • High volume operations have several positions assigned to the storeroom – Storeroom manager – Buyer • Meets with supplier sales staff or local growers – Receiving clerk – Storeroom assistants
  • 117. Organization of Facilities • Storeroom should be organized with safety, sanitation, and efficiency in mind – Ensure enough room in each section – Areas kept clean and clutter-free – Shelves and bins labeled – Needed tools and equipment kept nearby – Lighting and walkways adequate
  • 118. Space Requirements • Kitchen and storerooms generally smaller in size than customer areas – Considered a drain on profits • Kitchen/storerooms require adequate space to provide proper support – Rule of thumb: storeroom needs 10-12% of total space
  • 119. Receiving Dock • Certain features and equipment should be designed into receiving spaces – Flexible loading docks, overhead lighting – Cleaning equipment, carts, hand trucks – Scales, sinks, ice machine – Waste, recycle and container storage – Beverage, soiled linen, pest control storage
  • 120. Buying and Receiving Office • Receiving office should be located near receiving dock and storeroom areas • File systems: – Organize variety of information • Right-to-know information – Inform all employees about potentially harmful chemicals; provide MSDS sheets
  • 121. Refrigerated Storage • Refrigerated foods stored between 34- 38°F • Larger operations have dedicated coolers for meat, seafood, and dairy • Cooler doors should have windows – Reduces opening of doors and theft • Work table inside the cooler a good idea
  • 122. Equipment Needs for Storage Areas • Types of equipment used in dry and refrigerated storage areas – Shelving, wall racks, can racks, and scales – Dunnage racks (for stacking cases of products) – Work tables, sinks, and drain tables – Vacuum processing equipment – Thermometers and alarms
  • 123. Reach-In Refrigeration Temperatures • Reach-in refrigeration used for smaller storage needs – Chocolate is best stored between 57- 61°F – Cheese is best stored at 45°F • Susceptible to absorbing other foods’ odors • Perfect for use in the kitchen – Smaller units stored under work tables
  • 124. Storing Food and Paper Temperatures • Dry storeroom should be controlled for air circulation, temperature, humidity and light – Dry and canned goods best stored in cool, dry environments – Recommended dry storeroom temperature between 50-70°F and 50-60% relative humidity
  • 125. Storeroom Layouts • Tips for organizing food and paper goods – Develop a room layout – Properly labeled freestanding shelving along walls and in rows – Group items by category – Store glass items close to the floor
  • 126. Storing Beverages • Beverages must be stored at consistent temperatures and rotated regularly for freshness – Canned and bottled beverages may be stored in dry storeroom, cage, or cooler – Wine may be stored in cellar, cage, or cooler – Spirits stored in liquor storeroom or cage
  • 127. Storing Returnable Beverage Containers • Some states require a deposit on containers – Operators must store returnable containers until they are returned for deposit – Cans and bottles should be cleaned prior to storage
  • 128. Storing Chemical Supplies • Health codes require operators to store cleaning supplies and chemicals away from food • Some chemical companies will supply the operator with racks and dispensing equipment – For mixing and storing the chemicals
  • 129. Storing Linen and Sundries • Uniforms, towels and linen napkins – Own and wash • Large operations operate own laundry facilities – Rent • Buyer responsible for ordering and storing various linen supplies • Rental company picks up soiled linens regularly
  • 130. Storing Small Wares and Equipment • Tabletop supplies, glassware, flatware and china – May be purchased from broadline distributor or specialty distributor – Best to have enough for 2.5 times the seating capacity of the restaurant • Plus an additional 0.5 times in backup storage
  • 131. Seafood Tanks • Use of live seafood tanks – Provides quality and appearance of freshness – Holding tanks placed for customer to see – Live product will survive only briefly in captivity; stock must be rotated frequently – Tanks must be cleaned regularly
  • 132. Hydroponics • Growing plants in nutrient-rich solution – Without soil • Generally occurs in tightly-controlled areas such as hydroponic greenhouses • Storeroom staff must manage the growth and harvesting the herbs and vegetables
  • 133. Herb Gardens • Many restaurants raise their own herbs – Traditional or hydroponic gardens – Fresh herbs from local growers • Culinary herbs can be made into value- added products – Herbal teas, jellies, flavored butters, and sauces
  • 134. Storeroom Sanitation • Storeroom must be maintained with highest sanitation standards • Types of hazards – Biological hazard: bacteria, yeast, mold – Chemical hazard: food contaminated with chemicals stored on premises – Physical hazard: foreign particles
  • 135. Sanitary Practices • 76 million food-related illnesses each year – Most caused by poor food handling by food service employees • Cross-contamination – When safe foods come into contact with harmful substances • Employees should take preventive steps
  • 136. Food Deterioration • Two major causes of food deterioration – Chemical changes within the food that cause loss of quality and nutrient value – Spoilage organisms that get into the food • Receiving staff should place perishable food in refrigerated storage immediately – Keep food outside of the temperature danger zone
  • 137. HACCP • Hazard Analysis and Critical Control Point System – Purpose is to ensure food remains safe and sanitary during all phases of handling – To implement the process, a food service professional must evaluate his operation based on seven principles
  • 138. Environmental Concerns • Recycling is a major component of waste reduction – Aim is to reduce trash and restore natural resources – The three “R’s”: Reduce, Reuse, Recycle – Voluntary program
  • 139. Summary • Storeroom is a central hub of food service operation • Storerooms should: – Have adequate space – Be well-organized and sanitary • Different types of foods have different storage requirements
  • 140. Summary (cont’d.) • Chemical supplies must be stored separately from food • Seafood tanks, hydroponic, and herb gardens are extensions of the storeroom • HACCP processes should be followed to reduce food-borne illnesses
  • 141. Receiving, Storing, and Issuing Chapter 5
  • 142. Objectives • Evaluate the receiving process • Explain the use of a product specification reference guide and the buyer’s order form • Describe product inspections, discrepancies, product rejections, and credit memos
  • 143. Objectives (cont’d.) • Summarize the storing process • Define formal and informal issuing • Describe the use of storeroom requisitions and purchase requisitions • Explain the differences between a physical inventory and a perpetual inventory
  • 144. Objectives (cont’d.) • Identify the hardware and software used with computerized inventory systems • Describe the methods used to determine inventory valuation • Apply the use of ingredient rooms as they relate to inventory management
  • 145. The Receiving Process • Operator can exercise greatest control at the receiving dock – Where the financial, physical, and legal responsibility for product is transferred • Receiving department verifies the order – The three “Q’s” of receiving: quality, quantity. and quote
  • 146. • Inspecting the product for quality, wholesomeness and count – Specification, quality, and quantity • Confirming the order matches established product specifications – Verify delivered goods were ordered • Obtaining a credit memo Product Inspections
  • 147. Product Inspections • Checking the match calculations • Properly storing the products • Filing the paperwork immediately
  • 148. Product Inspections (cont’d.) • Inspecting the quality – Chef must train the receiving clerk – Factors: freshness, color, size, consistency, and taste • Inspecting the quantity – Products must be counted or weighed – Weight tags used to record weight of large cuts of fish or meat
  • 149. Product Discrepancies • Mistakes can occur in the quality, weight, or count of delivered items – Chefs and clerks have right to reject inferior product • Most vendors have credit agreement in place • Credit memo should be issued • Make sure bookkeeper knows credit is expected for that invoice
  • 150. Maintaining Statement Files • Receiving clerk should file a copy of vendor’s signed delivery statement – Attach original order form, if required – Send original to bookkeeper for payment • Keep a separate file for each vendor • Validate monthly invoice totals against delivery statements for accuracy
  • 151. The Storing Process • Delivered products must be stored immediately • Money can be lost in storing process – Carrying excessive inventory – Improper handling of perishables – Product deterioration or inaccurate bookkeeping
  • 152. Inventory Management • Process of controlling inventory volume until it is to be issued • Consider shelf life – Good food is a financial loss if left to spoil • Informal systems of control – Check sheets used by employee when items are removed from stockroom
  • 153. Inventory Management (cont’d.) • Formal systems of control – Consists of a system for tracking issues – Must have staff to do this – Employed by larger food service operations • A system to determine when and how much product to order is needed
  • 154. Inventory Management (cont’d.) • ABC analysis – Greatest cost or volume items are given highest priority • Par stock method – Kitchen storeroom containing partial stock • Mini-max method (safety stock) – Establish min and max inventory levels
  • 155. Inventory Management (cont’d.) • The Levinson approach – Buyer must closely approximate product to be used between deliveries – Then calculate the amount to order • Economic order quantity – Costs associated with receiving, stocking, and inventory control reduced with infrequent ordering
  • 156. Conducting Inventories • Physical inventories are done in the storeroom or cooler – Requires complete accounting of all items • Perpetual (virtual) inventory – Count of stock that is supposed to be on the shelves in the storeroom • Allows physical inventory to be taken less frequently
  • 157. Inventory Record Systems • Storeroom inventory database should contain: – Stock item number – Storage location code – Product description and specifications – Approved brand names and suppliers – Inventory information, and more
  • 158. Valuing Inventory • Business must determine a method for valuing their inventory – Inventory valuation systems include FIFO (first in, first out), LIFO (last in, first out), weighted average, actual cost, and latest purchase price • Valuation method should be used consistently
  • 159. Fixed Asset Inventory • Some companies create methods for tracking their fixed assets – Fixed assets include computers, office equipment, vehicles, and furniture – Bar codes may be used • Or determination made by weight or storage area that holds a predefined number of items
  • 160. The Issuing Process • Food assets must be issued into production in order to earn a profit for the business • One of two methods is used – Informal issuing – Formal issuing
  • 161. Informal Issuing • Storeroom is open to the kitchen staff – Free to enter when supplies are needed – Room is subject to theft if not properly controlled • No ability to separate costs – If multiple retail outlets use same storeroom
  • 162. Formal Issuing • Buyer purchases goods on behalf of all outlets and issues them at cost to each individual outlet – Process of releasing items controlled by requisition – Immediate information on daily food cost by revenue center is available
  • 163. Direct Issues • Products issued immediately into production from the receiving dock – Should be recorded in storeroom’s inventory for recordkeeping purposes – Expenditure must be charged to the cost center to which it is issued • Product requisitions are forms used to identify foods needed by the chef
  • 164. Direct Issues (cont’d.) • Purchase requisitions are internal documents used: – In businesses that have formal storeroom operations – For special equipment that is needed
  • 165. Summary • At the receiving dock, product is inspected for quality, quantity and whether it meets the order specification • There are a variety of inventory management systems to choose from • There are formal and informal ways of managing storeroom inventory
  • 167. Objectives • Describe the production of coffee beans, and list available varieties • List the types of roasts and grinds used for coffee beans • Explain the production of tea, and list available varieties
  • 168. Objectives (cont’d.) • Identify the different fruit and vegetable juices • Discuss bottled water • Explain the concepts of Alcohol Beverage Control and control states • Define wine and its proper storage
  • 169. Objectives (cont’d.) • Summarize the international wine production laws and regulations • Define fortified wines and aperitifs • Identify the most common types of port and Madeira available • Define craft beers
  • 170. Objectives (cont’d.) • Explain vital statistics as they relate to beer production • Summarize the types of beers • Describe the distillation process for spirits • List the different products from which spirits are distilled
  • 171. Coffee • Dates back to the sixth century • Originated in Africa – Then, spread throughout Europe and other continents • Today, coffee is drunk around the world – Each nation has its own ways of preparing and serving it
  • 172. Coffee Production • Only grown in the tropics – Picking is mostly done by hand • Berry-like fruits are called cherries – Beans inside need to separated and dried • Dry and wet methods of curing (drying) • Roasting is done in the importing country
  • 173. Global Sourcing • Common types of coffee – Brazilian Santos, Columbian, Costa Rican, Guatemalan, Indonesian, Jamaican Blue Mountain, Kenyan, Kona Kai, Mexican Maragogipe, Mocha, Mysore, Nicaraguan, and Tanzanian Kilimanjaro
  • 174. Buying and Storing • Coffee sold on the world market is green (unroasted) – Green beans can be stored for several years without loss of flavor – Coffee beans start to lose flavor after roasting • Store coffee in container away from light and air
  • 175. Buying and Storing (cont’d.) • Soil, altitude and climate affect coffee taste • Types of coffee – Arabica (higher quality) – Canepbora, or Robusta (lesser quality) • Types of roasts – Light, medium, dark, and continental
  • 176. Buying and Storing (cont’d.) • Coarseness or fineness of the grind determines surface area of the coffee that will come into contact with water • Common grinds – Coarse, medium, fine, espresso, and pulverized (Turkish)
  • 177. 20.8 Coarsely ground coffee beans 20.10 Finely ground coffee beans 20.7 Continental- roasted coffee beans 20.4 Light roasted coffee beans 20.12 Pulverized coffee beans 20.6 Dark roasted coffee beans © Randy Van Dam 2008
  • 178. Tea • Made from the dried leaves of the tea plant – Used since ancient times – Chinese emperor initiated the practice • World’s second leading beverage today (next to water)
  • 179. Tea Production • All true teas come from leaves of the tea tree (Camellia sinensis) – Native to Asia • Different processes are used to produce different types of tea – Black tea and oolong tea are fermented – Green tea and white tea are not fermented
  • 180. Global Sourcing • Tea plants grow best at high altitudes and in cool climates • Terroir refers to the growing area and climate • Five tea regions – India, China, Sri Lanka, Taiwan, Japan
  • 181. Buying and Storing • When buying herbal teas, ensure mixture contains only nontoxic plants – FDA has published a list of plants that should not be used in food and drink • Store in airtight, metallic container – Most teas keep for 18 months – Chinese keep teas up to three years
  • 182. 20.13f Assam Choice Estate 20.14b Florence (black tea, chocolate, hazelnut) 20.13d Darjeeling tea20.13a White pear tea 20.16b Red tea (organic red tea, honey bush, lemongrass, kaffir leaves 20.13b Japanese Sencha green tea © Randy Van Dam 2008
  • 183. Nonalcoholic Beverages • Vast majority of the beverage market • Chosen for refreshment purposes – To quench people’s thirst • Increased market focus on health and wellness – Nonalcoholic beverages will continue to be the segment leader in beverages
  • 184. Juice • Liquid extracted from fruits and vegetables • May be supplied in concentrate form – Need to add water to reconstitute • Vegetable juices usually made from carrots, beets, pumpkins, and tomatoes
  • 185. 20.17g Orange juice with fruit 20.17i Pomegranate juice with fruit 20.17e Cranberry juice with fruit 20.17a Apple juice with fruit 20.17j Tomato juice with fruit 20.17c Carrot juice with fruit © Randy Van Dam 2008
  • 186. Carbonated Soft Drinks • Soft drink – Any cold drink that does not contain alcohol – Wide variety: e.g., clear, cola, fruit flavors, and other flavors such as root beer and cream soda • Soft drink market is highly competitive
  • 187. Bottled Water • Must meet all applicable federal and state standards – Must also be sealed in a sanitary container • Some waters contain additives – May cause it to be classified as a soft drink
  • 188. 20.20a Plain sparkling water 20.19b Assorted bottled still water (flavored) 20.20b Flavored sparkling water 20.19a Assorted bottled still water (plain) © Randy Van Dam 2008
  • 189. Alcoholic Beverages • Within the top 500 restaurant chains – 48 percent offer alcoholic beverages • Includes casual dining restaurants and limited service players • Alcohol sales comprise 17 percent of total sales of these operators
  • 190. The Control States • States with a monopoly on the wholesaling and/or retailing of some or all categories of alcoholic beverages – Most have an alcoholic beverage control board (ABC) • Operate their own stores • Food service establishments prohibited from purchasing from these stores
  • 191. Wine • Alcoholic beverage made by fermenting the juice of fruits, usually grapes • Most of the wines produced are meant to be drunk young – Wines destined for the cellar are red – White wines do not need time to mature
  • 192. Wine (cont’d.) • Temperature is the most important factor in storing wine – Optimum temperature: 50 to 55°F – Acceptable temperature: 40 to 65°F • Light will prematurely age wine • Table wine should be stored horizontally – Keeps cork moist, preventing air in wine
  • 193. Wine (cont’d.) • Still wines – Contain no carbon dioxide, which would make them sparkling • Different countries have different laws regulating wine production and labeling – French wine has four quality ranks
  • 194. Wine (cont’d.) • Sparkling wines – Contains carbon dioxide to make it fizzy • Can occur naturally in the bottle or as part of a production process • Fortified wines – Manipulated after fermentation – Port, Madeira, Marsala and sherry are fortified wines
  • 195. Beer • Made by yeast fermentation of malted cereal grains – Hops and water are added • Craft breweries are small, independent, and traditional
  • 196. Beer (cont’d.) • Vital statistics of beer – Bitterness, color, original and final specific gravity, and alcohol content by volume • Broad categories of beer – Ales, ciders, lagers, meads, low alcohol, sake, specialty, stouts and porters, and wheat
  • 197. Distilled Spirits • Low in sugars • Contain at least 35 percent alcohol • Types of spirits – Gin, vodka, rum, whisky, brandy, and tequila • Alcohol is concentrated by distillation
  • 198. 20.66 Gin 20.62b Blended scotch whiskeys 20.68b Jamaican rum 20.62a Single malt scotch whiskeys © Randy Van Dam 2008 20.64 Brandy 20.70 Tequila
  • 199. Summary • Coffee beans – Dried in the production country; roasted in the importing country • Teas – Originate from the tea tree • Nonalcoholic beverages – Soft drinks, juices, and waters (may be flavored, carbonated, or fortified)
  • 200. Summary (cont’d.) • Wine – Must be stored in a controlled environment • Beer – Made by yeast fermentation of malted cereal grains, adding hops • Spirits – Made by concentrating alcohol through a distillation process
  • 202. Objectives • Define the term meat, and identify the four basic animals from which meat is derived • Explain the importance of The Meat Buyer’s Guide and IMPS system • Summarize the USDA’s system for grading meat
  • 203. Objectives (cont’d.) • Identify the most commonly used grades of meat for beef, veal, lamb, and pork • List the products classified as offal or variety meats • Identify the four categories of sausages
  • 204. Meats • Meat is animal flesh prepared for eating – Includes muscles and fat as well as organ meat and sausage – Sold and categorized by animal of origin • Texture of muscle fibers determines the tenderness of the meat – Fat content, age, and size are also factors
  • 205. Buying and Storing • North American Meat Processors Association (NAMP) has created The Meat Buyer’s Guide – Divided into sections by animal – Includes pictures of the major cuts – Each cut has a unique identifying number • Known as institutional meat purchase specifications (IMPS) codes
  • 206. Buying and Storing (cont’d.) • Considerations when buying meat – Available cuts and grades – Menu needs – Available storage • Meat shipped across state lines must be inspected by the USDA
  • 207. Buying and Storing (cont’d.) • USDA meat grading program – Quality grades for beef, veal, and lamb • Meats are available in many different forms – Primal cuts (approx. 1/8 of the animal) – Subprimal (smaller roasts, rounds, ribs) – Portion cuts (steaks) are most expensive
  • 208. Beef • Beef is meat from domesticated cows • Two types of grades – Quality grade • Level of flavor, fat, juiciness, and tenderness in the carcass – Yield grade • The amount of usable meat in the carcass
  • 209. Beef (cont’d.) • Marbling – The amount of fat in the muscle • USDA quality grades for beef – Prime • Sold to upscale restaurants – Choice • Available to most restaurants and grocery stores
  • 210. Beef (cont’d.) • USDA quality grades for beef (cont’d.) – Select • Leaner than choice or prime; less marbling – Standard and Commercial • Lowest quality for restaurants and groceries – Utility, Cutter and Canner • Used by food manufacturers to make ground beef, hot dogs, and other processed meat food
  • 211. Beef (cont’d.) • Yield grades – Range from 1 to 5 – Indicates percentage of usable meat – Only important if purchasing carcasses or primal cuts
  • 212. Veal and Calf • Veal is meat from a young cow – 16 to 18 weeks of age – By-product of the dairy industry • Forms of veal include calf, bob-veal, and special-diet veal • One of five grades is assigned based on quality and proportion of the lean meat
  • 213. Lamb • Most lamb is from animals less than one year old • Five grades available – Prime and Choice available for retail sale – Good, Utility and Cull are used for food processing • Mutton is meat from older lambs
  • 214. Pork • Pork is meat from young pigs • In past 30 years, pork producers have modified pig feed – Producing meat that is leaner and sweeter • Two grades: acceptable and unacceptable – No quality grades
  • 215. Offal (Variety Meats) • Edible, nonmuscular parts of slaughter animals – Red offal (heart, tongue, lungs, liver) – White offal (brains, marrow, testicles, feet) • Includes meat mixtures such as sausage
  • 216. Buying and Storing • Variety meats are more perishable than other meats • Sausages should be smooth and evenly colored, not sticky • Dried sausage should have a pleasant odor and be covered with a bloom
  • 217. Heart • Very little importance in contemporary cuisine • Stringy meat – Heart of calves, lambs, and chickens are small and tender – Pigs heart is moderately tender – Beef heart is strongest tasting
  • 218. 13.10b Diagram showing where offal, or variety meats, come from on pork 13.10a Diagram showing where offal, or variety meats, come from on beef
  • 219. Liver • Red offal that comes from domesticated animals, poultry, game and certain fish – Liver from young animals is more tender – Calf’s liver is most sought after – Color should be pinkish to reddish brown – Should be shiny with a pleasant smell – Foie gras is fattened duck or goose liver
  • 220. Tongue • Tongue has a thick membrane – Should be removed after cooking • Beef tongue has very strong taste • Calf’s tongue is very tender • Can be refrigerated for one or two days – Deteriorates rapidly
  • 221. Sweetbreads • Thymus gland from lambs and calves • Gland has two parts – Central lobe called heart sweetbread – Two outer lobes known as throat sweetbread • Has a delicate taste • Extremely perishable
  • 222. Brains • Brains of sheep and lambs are most delicate and sought-after • Cow brains are firmer • Pork brains are seldom eaten • Purchase only from reputable dealers who had access to animals when they were alive, to verify origin
  • 223. Calf Kidneys • Kidney is a type of red offal • Pork and sheep kidneys have one lobe – Those of calf and beef have several • Kidney of young animals is tender and flavorful • Choose plump, firm, shiny kidneys that do not smell of ammonia
  • 224. Tripe • Tripe is made from the stomachs of cows and lambs – Usually blanched before it is sold • Choose white or cream colored tripe that has a pleasant odor • Can be poached for one to two hours and then sautéed or fried
  • 225. Sausages • Hundreds of types of sausages are available on the market • Germans make the most sausage • Most made from lean and fatty cuts of pork, but some sausages are made from beef, lamb, veal, and other meats
  • 226. Sausages (cont’d.) • Natural and synthetic casings are used • Types of sausages – Small fresh sausages – Small cooked sausages – Large cooked sausages – Dried sausages • Raw, but salted, fermented, and then dried
  • 227. Ham • Originally referred to pork from the hind leg of a hog • Turkey ham is turkey thigh meat • Sold in fresh, cook-before-eating, fully cooked, picnic, and country varieties • May be stored differently according to its method of curing and preservation
  • 228. Summary • Beef, veal, lamb, and pork are the most commonly available meats • The Meat Buyer’s Guide includes specification codes for many cuts of meat • There are eight USDA quality grades for beef; five for veal and lamb
  • 229. Summary (cont’d.) • Offal is the term for variety meats that include animal organs; many types exist • Sausage is a meat mixture encased in natural or artificial casing • Ham comes in a variety of forms
  • 231. Objectives • Distinguish between poultry and feathered game • Describe how game differs from domesticated animals • Explain poultry inspection and grading • Summarize the quality factors for carcasses and parts
  • 232. Objectives (cont’d.) • Outline the different categories of chicken • List several species of furred and feathered game • Differentiate between hare and rabbit
  • 233. Poultry • Birds have been domesticated for over 4,000 years • Poultry – Has a high protein content – Is easier to raise and transport than cows and pigs – Is considered a staple on most menus
  • 234. Buying and Storing • Available from a variety of sources – Broadline distributors to local merchants – Know your supplier and ensure their sanitary practices • Poultry should be delivered at freezing for fresh products or hard frozen • Inspect for signs of temperature abuse
  • 235. Buying and Storing (cont’d.) • Poultry has a very short shelf life – Use fresh product within three days • HACCP guidelines – Store raw, unprepped product under raw, prepped product – Cooked product should be stored on top • Or use separate coolers for raw and cooked
  • 236. Federal Poultry Inspection and Grading • The USDA inspects all poultry before and after the kill • Inspection is mandatory but grading is voluntary • There are three retail grades and two procurement grades for poultry
  • 237. Federal Poultry Inspection and Grading (cont’d.) • Quality factors for carcasses and parts – Conformation (appearance or shape) – Fleshing (amount of flesh on the bird) – Fat covering – Pinfeathers – Exposed cuts, tears and broken bones – Skin discoloration, blemishes, and bruises
  • 238. Types of Poultry Eligible for Grading • Types of poultry that may be graded – Chicken, turkey, duck, geese, and guinea • Chickens produce two major protein sources: eggs and meat – Many different forms and packaging styles • Turkey is popular as a deli meat and in whole bird roasters
  • 239. Feathered Game • Refers to the remaining birds used in food service applications – Wild turkey, goose, pheasant, duck, partridge, quail, and woodcock – Must be farm-raised (includes free range) – Wild birds may not be sold in the U.S.
  • 240. Buying and Storing • Game birds are available whole or precut into pieces – Fresh, frozen, or canned (smaller birds) • Factors affecting quality – Age of the bird and manner of slaughter and packaging – Should have springy skin and no “off” odor
  • 241. Duck • Very popular in European countries • Roughly eight species of duck available for food service • Various forms available – Broiler, fryer, or roaster duckling – Mature duck
  • 242. Goose • Popular in Europe and in the U.S. on Christmas and New Year’s • Flesh (including the breast) is darker than poultry • Taste is gamier and has more fat than duck • Available as young or mature goose
  • 243. Guinea • Smaller birds with a gamey taste – Originated in Africa • Lean meat • Sold as whole birds • Available as young or mature guinea
  • 244. Partridge • Game bird that is available in several regions of the world – Available frozen – Not native to U.S. • Very plump; has white gamey flesh and white meat • Prepared by roasting or broiling
  • 245. Pheasant • Mild flavored bird • Prepared roasted, stewed, or braised • Raised on farms – Available frozen, or fresh in some locales – Most weigh between 1½ – 2¼ lb • Sold as a dish for two people
  • 246. Pigeon • Small bird with large breasts • Also known as a dove • Available from farms • Comes in two forms – Squab: young bird with extra tender meat – Pigeon: older bird with tougher flesh
  • 247. Quail • Related to the pheasant • Weighs 3 to 7 ounces in total • Tender enough to be grilled or cooked with dry heat • May be stuffed • Sold whole or in boneless quarters
  • 248. Furred Game • Wild animals that are rarely available from commercial wholesalers – Game meat has dark color and strong taste – Age of animal and cut of the meat are determining factors when choosing cooking methods
  • 249. Buying and Storing • Available from specialty wholesalers during hunting season; also from farms • Purchase only from licensed, inspected purveyors • Before purchasing, find out animal age, treatment, and how long it was hung before processing
  • 250. Antelope • Animal is the size of a large deer • Raised on farms • Similar to deer meat • Normally cooked using recipes and techniques for deer meat
  • 251. Wild Boar • Wild cousin of domesticated pigs • Only available in autumn – Farm boar available year-round • Stronger flavor than pork – Can be used in any recipe calling for pork or venison • Sold as a young or mature animal
  • 252. Buffalo (Bison/American Buffalo) • Large animal native to the United States • Meat is very lean and nutritious – Lower in cholesterol, fat, and calories than beef or chicken • Most buffalo is farm raised today • Tastes like beef, but richer and sweeter
  • 253. Beefalo • Cross between buffalo and domesticated cattle – Looks and tastes more like beef than buffalo – Meat is very lean and dark with slightly stronger flavor than beef – Can be cooked using any beef recipe – Available through specialty retailers
  • 254. Deer (Venison) • Venison is any meat from moose, elk, red-tailed deer, or white-tailed deer • Available from wild sources and farm- raised animals • Meat is dark red, leaner than beef with almost no marbling • Available in loin, leg, and rack cuts
  • 255. Hare and Rabbits • Rabbits are available from wild or farm- raised sources • Hare can weigh up to 14 pounds – Rabbits usually between 3 and 5 pounds • Hare has darker meat than rabbit, and must be marinated • Rabbit is available whole or in cuts
  • 256. Summary • The most popular forms of poultry are chicken and turkey • Fresh poultry has a short shelf life • Poultry inspection is mandatory, and may also be graded – There are various quality factors that affect the grading
  • 257. Summary (cont’d.) • Types of feathered game include duck, goose, pheasant, quail, guinea, partridge, and pigeon • Types of furred game include deer, antelope, buffalo, beefalo, wild boar, rabbit, and hare • Know your supplier when buying game
  • 259. Objectives • List methods for harvesting seafood • Explain the purpose of the green sheet • Summarize the many quality points that should be inspected when receiving seafood • Differentiate between shellfish and bonefish
  • 260. Objectives (cont’d.) • Define the term mollusks • Compare the differences between univalves and bivalves • Define the terms crustaceans and cephalopods • Distinguish among roundfish, flatfish, winged fish, and eels
  • 261. Objectives (cont’d.) • Identify the various market forms for shrimp and crab • List the various market forms for fish • Describe the proper method for icing fish for storage
  • 262. Harvesting Seafood • Seafood harvesting methods – Foraging for them in their natural habitat – Raising them in pens, ponds, or tanks • Harvesting method has an impact on fish habitat and product • Some methods selectively capture certain species; others are nonselective
  • 263. Fish Harvesting • Harvesting methods – Gillnetting – Handline – Harpooning – Purse seine – Hook and line – Trawling and trapping
  • 264. Fish Harvesting (cont’d.) 15.2a A purse seine loosely surrounds a school of fish 15.2b The seine net is “pursed” to capture the fish
  • 265. Fish Harvesting (cont’d.) • Fish aquaculture – Open-ocean cages or net pens • Used to hold large stocks of fish • Method can pollute surrounding waters and threaten wild stock with disease – Tanks, ponds, and raceways • Free-flowing water from rivers and streams are diverted into raceways • Pumps aerate water in ponds and tanks
  • 266. Shellfish Harvesting • Harvesting methods – Diving – Dredging – Trapping and pots – Tongs and rakes 15.5 Trapping fish in pots
  • 267. Shellfish Harvesting (cont’d.) • Shellfish aquaculture – Beach culture • Uses sand filled pens; minimal habitat impact – Suspended cable or bags • Uses suspended surface areas upon which filter-feeding shellfish grow • No impact on surrounding habitat or other species
  • 268. Buying and Storing • Green sheet – Name for market news reports issued by the National Marine Fisheries Service • Lists weekly prices of fresh and frozen seafood • Similar reports include: – Boston blue sheet (fish blocks and fillets) – Seattle sheet (salmon)
  • 269. Buying and Storing (cont’d.) • Similar reports include: (cont’d.) – New Orleans sheet (shrimp) – Los Angeles sheet (tuna) • Seafood grading is voluntary – Grades are A, B, and C • Food service establishments should inspect fresh fish upon arrival
  • 270. Buying and Storing (cont’d.) • Inspection factors – Smell – For whole fish: inspect eyes, gills, gut cavity, slime, skin, and temperature – For shellfish, ensure shells are closed • Tap an open shell to see if it closes (indicates product is still alive)
  • 271. Packaging • Most common seafood packaging methods – Block frozen – Cello wraps – Individually quick frozen (IQF) – Layer packs – Shatterpack
  • 272. Caviar • Sturgeon roe (eggs) • Major types of caviar – Beluga, osetra, and sevruga • Fish roe is harvested from fish while it is still alive – Then mixed with salt to keep eggs from clumping (malossol)
  • 273. American Caviar • Types of caviar made from U.S. freshwater fish include: – American and lake sturgeon – Hackleback and white sturgeon – Paddlefish, salmon and whitefish roe – Trout, bowfin and lobster roe
  • 274. Imported Caviar • Caspian Sea provides 90 percent of caviar available on the world market • Types – Beluga, sevruga, and osetra sturgeon – Tobico sushi, wasabi, and kaluga caviar
  • 275. Fish • A vital food source for people worldwide • 20,000 known species of fish • Identified in many ways – Freshwater or saltwater – Large or small – Oily or flaky – Thin or meaty
  • 276. Roundfish • Most common types of fish – Populate salt and fresh waters • Common types of roundfish – Smallmouth and largemouth bass, carp, European pike perch, sauger, walleye, perch, trout, mullet, monkfish
  • 277. Roundfish (cont’d.) • Common types of roundfish (cont’d.) – Sea bass, sardine, anchovy, herring, mackerel, swordfish, salmon, cod, haddock, smelt – Tuna • May be labeled white tuna (albacore) or light tuna (bluefin or yellowfin)
  • 278. Flatfish • Named because eyes are on same side of the head • Types of flatfish – Plaice, flounder, halibut, sole, turbot
  • 279. Winged Fish • Skate – Thin fish with long tail and fins that look like wings – Edible portions are the wings, the cheeks, and the liver – Boneless flesh is pinkish or off-white; resembles scallops
  • 280. Eel • Has cylindrical body with small oval scales embedded in the skin • Popular in Japan • Cut into fillets, slices or pieces – Sold fresh, smoked, marinated, or in cans • Flesh is firm and fatty – Easy to debone; extremely perishable
  • 281. Market Forms of Fish • Whole fish • Drawn • Dressed • H&G • Loin • Fillet – Thin, medium, and thick • Steak • Fish sticks and patties
  • 282. Crustaceans • Shellfish with external skeletons and jointed legs • Thousands of species, but only a few are commercially viable – Crab, shrimp, lobster, crayfish
  • 283. Crab 15.9 Dungeness crab Source: Randy van Dam 2008 15.21 Snow crab legs and claws
  • 284. Shrimp • Various market forms of shrimp – Green head-on – Green headless – Peeled – PUD – P&D – Shell-on cooked
  • 285. Lobster • Market forms of lobsters – Maine lobster (American or true lobster) – Spiny lobsters (Rock or Florida lobsters) • Should be kept alive until needed for cooking • Does not freeze well • Tails may be cold or warm water
  • 286. Crayfish • Known as freshwater lobsters, crawdads and mudbugs – Most come from Louisiana – Available live or frozen whole • Meat may be kept frozen up to two months – Live crayfishes in refrigerator for 24 hours
  • 287. Mollusks (Molluscs) • Types of mollusks – Bivalves • Clams, oysters, mussels, and scallops – Univalves • Conch and abalone – Cephalopods • Squid, octopus, and cuttlefish
  • 288. Clams • Found in sand or mud close to shore – Harvested with hand tools • Species of hardshell clams – Southern quahog, Northern quahog • Littleneck, Cherrystone, and Chowder – Steamer clams • Sold live, fresh, or frozen
  • 289. Oysters • Grow mainly in tidal mudflats • Shellfish sanitation program – Monitors oysters for contamination from viruses, bacteria, and “red tide” toxins • Popular standard types – Eastern oyster – European flat oyster
  • 290. Oysters (cont’d.) • Popular standard types (cont’d.) – Kumamoto – Olympia – Pacific (Japanese) • Oysters have a fairly long shelf life – Up to two weeks – Should be consumed when fresh
  • 291. Mussels • Subject to controls of Shellfish Sanitation Program • Cheap and plentiful • Sold by the bushel bag – Weighs about 45 lb. 15.29a Mussels Source: Randy van Dam 2008
  • 292. Scallops • Muscle holding the two halves of the scallop shell together • Only available as chucked – Whole scallops cannot be opened without commercial equipment • Large quantities of frozen scallops are thawed and sold as fresh
  • 293. Conch • Large sea snails – Bahamian or Caribbean – New-England type • Becomes more tender with extended cooking 15.31 Conch shell and conch meat Source: Randy van Dam 2008
  • 294. Abalone • One of the most expensive varieties of seafood – Prime target for cheaper substitutions – Giant squid or cuttlefish may be passed off as abalone • Sold cut into round steaks • Must be cooked briefly, or it toughens
  • 295. Squid (Calamari) • Available in a variety of market forms – Fresh, frozen, dried, and canned – Fresh squid should be moist, but firm • With a faint seawater odor • Clean the squid prior to use – When sold fresh or thawed • Very long shelf life if handled with care
  • 296. Octopus • Flesh is firm and flavorful – Small animals are best – Pound tough flesh of large octopus with a mallet – Flesh of certain species is poisonous • Usually cleaned and tenderized before it is sold
  • 297. Cuttlefish • Common in Europe and Asia • Measures between six and ten inches • Choose fresh cuttlefish with moist, firm flesh that smells faintly of the sea – Also sold frozen or canned • White flesh is very firm; slippery skin is difficult to remove
  • 298. Sea Urchin • Edible portion of the sea urchin is located under its mouth – Consists of five sexual organs known as the “coral” • Sold whole or ready to serve and extremely perishable – Look for firm spines and tightly closed mouth holes
  • 299. Sea Cucumbers • Found on the sea floor worldwide • Considered a delicacy in Far East countries • Often purchased dried and rehydrated before use • Used in soups, stews, and braised dishes
  • 300. Smoked Seafood • Process by which salted seafood are flavored in a drying oven – Dense smoke passes around and through the product • Good product made from good fish • Basic methods of smoking include hot and cold
  • 301. Market Varieties of Smoked Seafood • Includes: – Bloaters, buckling, cod and haddock fillets, eels, finnan haddock, herrings, kippers, mackerel, oysters, pollock, sablefish, trout, whitefish – Smoked salmon: most popular; several varieties
  • 302. Seafood Analogs • Substitutes for meat-based proteins – Burgers – Hams and loaves – Hot dogs – Sausages
  • 303. Summary • There are various methods of seafood harvesting • Fish may be categorized as roundfish, flatfish, winged fish, eel, and shellfish • Visually inspect incoming fresh fish • Shellfish Sanitation Program monitors shellfish safety
  • 305. Objectives • List the five factors that affect a fruit’s flavor and texture • Explain the buying and storing of fruits • Discuss and identify berries, melons, grapes, citrus, stone fruits, pome fruits and tropical and exotic fruits, and provide examples of different varieties
  • 306. Global Sourcing • Fruits produced in U.S. come from: – Indigenous stock – Imports from European settlers • Fruits may be categorized by climatic growing region – Temperate, subtropical, and tropical
  • 307. Buying and Storing • Factors that can affect flavor and texture – Genetics – Environment – Farming practices – Harvest maturity – Post-harvest handling
  • 308. Berries • Small, thin-skinned fruits with sweet-tart flesh – Some are made of clusters of tiny sacs – Others have seed-speckled skin • Tartness varies between varieties – Blueberries and strawberries are sweetest – Gooseberries, cranberries, currants are tart
  • 309. Buying and Storing • Select vividly colored berries that are uniform in size – Avoid any signs of mold • Berries should not be washed until just before use • Frozen berries are widely available • Store delicate berries two to three days
  • 310. 16.3 Cranberries 16.4a Red Raspberries 16.2 Blueberries16.1 Blackberries 16.4b Golden raspberries 16.5 Strawberries 16.3 and 16.4b courtesy of Robert Garlough; all others © Randy Van Dam 2008
  • 311. Melons • Widely available – Grown in many parts of the world – Grow on long vines on the ground – Related to cucumber, pumpkin, and squash • Skin thickness varies • Seeds in the middle, with wide band of flesh surrounding seeds
  • 312. Buying and Storing • Hundreds of melon varieties • Peak season: May to September • Avoid melons with hard or unevenly colored stalk end • End opposite the stalk should have a delicate aroma if fruit is ripe – Should also sound hollow when tapped
  • 313. 16.6 Bitter melon 16.8 Casaba 16.9 Crenshaw 16.13 Pepino16.12 Kiwano © Randy Van Dam 2008
  • 314. Grapes • Uses of grapes – Seeds are used to make oil – Vines used as fuel to flavor grilled foods – Leaves are used for wrapping savory filling – The fermented juices become wine • Classified by color, seeded or seedless, and table or wine
  • 315. Buying and Storing • Look for firm grapes that are plump and fragrant • Picked ripe – They do not ripen once removed from vine • Avoid shriveled or discolored fruit • Store unwashed in perforated plastic bags or bins for up to 10 days
  • 316. 16.17 Champagne 16.18 Common black seedless 16.19 Common green seedless 16.21a Green globe16.20 Common red seedless 16.22b Red muscato © Randy Van Dam 2008
  • 317. Citrus Fruits • Notable for their fragrance and juice content – High in citric acid • Many citrus fruits picked while partially green – Color changes while in transit to markets
  • 318. Global Sourcing • Citrus trees need sunny, humid environments with sufficient moisture • Fruit begins to ripen in fall or early winter • Major commercial growing areas – Southern China, the Mediterranean, Australia, South Africa, parts of South America, California, Florida, and Texas
  • 319. Buying and Storing • Citrus does not continue to ripen after it has been picked • Choose fruit that is firm and heavy for its size • Store under refrigeration or in a cool, dark place – Can be maintained unbagged six-eight weeks
  • 320. 16.24 Kumquat 16.25a Lisbon lemon 16.26 Persian lime 16.29 Blood orange16.28 Limequat 16.34 Clementine © Randy Van Dam 2008
  • 321. Stone Fruits • Stone fruits have pits in the center • Category includes peaches, nectarines, plums, apricots, cherries, and newer hybrids • Nonhybrids are native to China • California is largest grower of stone fruits
  • 322. Buying and Storing • Summer is stone fruit season • Often picked and shipped before fully ripe to keep fruit from bruising • Plums ripen after picking and may be refrigerated without losing flavor • Choose heavy, unblemished fruit with a deep color
  • 323. 16.39 Apricots 16.40 Bing cherries 16.41 Nectarines 16.44a Assorted pluots16.43 Black and red plums 16.44b Plumcot © Randy Van Dam 2008
  • 324. Pome Fruits • Pome fruits are tree fruits that include: – Apples – Pears – Quince • Named for their pome shape
  • 325. Apples • Important food in cooler climates • Can be stored for months • Many varieties of apples – Different types are bred for eating, cooking, or cider – Cider apples too tart for eating
  • 326. 16.49 Golden delicious 16.53 MacIntosh16.50 Granny Smith 16.46 Empire16.45 Braeburn 16.47 Fuji © Randy Van Dam 2008
  • 327. Pears • Pears are picked mature but not fully ripe – Will ripen at room temperature – Need to refrigerate once they ripen • Choose unblemished fruit without bruises • Hundreds of varieties
  • 328. 16.61 Comice 16.64 Taylor’s gold16.63 Starkrimson (red) 16.58 Asian16.57 D’Anjou 16.60 Bosc © Randy Van Dam 2008
  • 329. Quince • Has yellowish skin and yellowish-white flesh – Looks and tastes like an apple-pear cross, but drier and more tart than either • Choose fruit that is large, firm and brightly-colored
  • 330. Tropical and Exotic Fruits • Native to tropical and subtropical climates • Can be eating fresh without cooking • Once referred to as exotics because of limited availability – Now more commonplace due to improved systems for cultivating, harvesting, and transporting
  • 331. Buying and Storing • Many varieties continue to soften or ripen after harvest • Most should be kept at room temperature until ripe and then later refrigerated
  • 332. 16.71 Star fruit 16.72 Cherimoya 16.69 Plantain banana16.67 Baby banana 16.70 Red banana © Randy Van Dam 2008
  • 333. 16.81a Kent mango 16.82b Caribbean red papaya 16.78a Green kiwi16.75c Black mission figs 16.79 Lychee © Randy Van Dam 2008 16.83 Passionfruit
  • 334. Summary • A wide variety of fruits exists – Grown in different climates and world regions • Classifications of fruits – Citrus, pome fruits, berries, melons, grapes, stone fruits, and tropical and exotic fruits
  • 335. Summary (cont’d.) • Most fruits do not ripen after harvesting, though some do • Choose unblemished fruit with no sign of mold • Most fruits may be refrigerated once ripe
  • 337. Objectives • Outline the growth stages of marketable greens • Explain the function of bulb vegetables • Compare the differences among leafy vegetables • List various root vegetables, including different varieties of potatoes
  • 338. Objectives (cont’d.) • Explain the differences between heirloom and hybrid vegetables • Summarize the differences between fresh sweet and fresh chili peppers • Define the Scoville system for rating peppers
  • 339. Objectives (cont’d.) • Explain how fresh peppers become dried peppers
  • 340. Global Sourcing • Vegetables may be sourced from local farms, transported internationally or a combination of both • Locally-grown, in-season produce appeals to both chefs and customers – Consult Table 17.1 in the text for seasonal availability of fresh vegetables in the U.S.
  • 341. Buying and Storing • Several methods of preserving vegetables – Refrigeration, cold storage, freezing, canning, drying, and marinating • When stored in a walk-in cooler, they should be kept in plastic storage bins with perforated lids
  • 342. Leaf Vegetables • Leaf vegetables are plant leaves eaten as a vegetable • Usually come from short-lived herbaceous plants such as spinach and lettuce
  • 343. Cabbage • A heavy, compact, leafy vegetable – Leaves encircle a core – Leaves removed from the core before serving • Choose firm, crisp, heavy cabbages with no sign of browning – Discard outer leaves and core before using
  • 344. 17.1 Bok choy 17.2 Brussels sprouts 17.3 Celery cabbage 17.4 Napa cabbage 17.5a Green cabbage 17.5b Red cabbage © Randy Van Dam 2008
  • 345. Endive and Chicory 17.7 Belgian endive 17.8 Curly endive 17.9 Chicory 17.10 Escarole 17.11 Frisee 17.12 Whole radicchio © Randy Van Dam 2008
  • 346. Greens • Greens are cooked by braising, steaming, or sautéing to tenderize 17.13 Collard greens 17.15a Green Italian kale 17.15b Red Russian kale © Randy Van Dam 2008
  • 347. Lettuce • Many varieties are available for commercial kitchens • Wash by floating and soaking in cold water – Use a commercial-sized salad spinner to remove excess moisture • Store in plastic bins in refrigerator
  • 348. 17.22 Arugula lettuce 17.23 Bibb lettuce 17.24a Green Boston lettuce 17.24b Red Boston lettuce 17.26 Iceberg lettuce 17.27b Red Romaine lettuce © Randy Van Dam 2008
  • 349. Micro Greens • Micro greens are the plant’s first true leaves – Usually harvested with stalk/stem attached 17.28b Onion (middle)and broccoli sprouts (right)17.28a Bean sprouts © Randy Van Dam 2008
  • 350. Bulb Vegetables • Bulb consists of an underground bud with overlapping leaves – Arising from a short stem • Most often used in conjunction with other items to flavor dishes • Examples include garlic, leek, and fennel
  • 351. 17.36 Pearl onions 17.37a Red onions 17.37c Yellow onions 17.38 Shallots 17.40 Vidalia onions 17.33 Scallions (bunch) © Randy Van Dam 2008
  • 352. Root and Tuberous Vegetables • Underground portion of a plant that is used in cooking • Most roots and tubers have long shelf lives • Wash thoroughly or peel before use
  • 353. 17.51b Assorted fingerling potatoes 17.54b Red sweet potatoes 17.55a Yams 17.56 Large and small taro root 17.58 Daikon radish 17.61 Yuca © Randy Van Dam 2008
  • 354. Flowers • Blossoms that are used as vegetables – Broccoli and cauliflower are most common • There are some true flowers that are edible and used as garnishes 17.62 Broccoli © Randy Van Dam 2008
  • 355. Stem Vegetables • Stem section of certain plants used for culinary applications 17.64a Green asparagus 17.65b Nopales17.64b White asparagus © Randy Van Dam 2008
  • 356. Podded and Seed Vegetables • Seed pods and the seeds they contain are important nutritional items • Can stand alone or be used in soups, stews, salsas, dips, spreads, or vegetable blends
  • 357. 17.67 Black beans 17.83 Yellow wax beans17.81 Sugar snap peas 17.80 Soybeans 17.82b Sweet corn 17.75 Pinto beans © Randy Van Dam 2008
  • 358. Botanical Fruits Used As Vegetables 17.85 English, Kirby and common cucumber 17.86a Purple eggplant 17.87 Anaheim pepper 17.107 Acorn squash 17.113 Tomatillo © Randy Van Dam 2008
  • 359. Summary • Refrigeration is a common method of preserving vegetables • Vegetable types include leafy, micro- greens, bulb, tuberous, stem, podded and seeded, flowers, and fruits used as vegetables – Many varieties and cooking methods exist
  • 360. Eggs, Dairy, and Cheese Chapter 12
  • 361. Objectives • Define the terms eggs and dairy • Identify the parts of an egg • List egg sizes and the weight of the average egg • Identify the most commonly used dairy products
  • 362. Objectives (cont’d.) • Summarize the butterfat content of dairy products • Explain the process for making butter • List the main varieties of cheese • Review the proper procedures for purchasing and storing different egg and dairy products
  • 363. Eggs • A culinary staple with many uses • Packed with protein • The standard to which other protein sources are measured • Combine with other staples or stand alone equally well
  • 364. Parts of the Egg • Shell (porous covering protects egg) • Membranes – Thin layers of protein fibers that cling to shell and provide barrier against bacteria • Albumen – The egg “white”, composed mostly of water • Yolk (contains most of the protein)
  • 365. 18.1 The composition of an egg
  • 366. Buying and Storing • Eggs are inspected to determine quality • Graded as AA, A, B and C – Also classified as weight per dozen • Should be stored below 40° F • Make sure eggs are not cracked • Expiration dates are four to five weeks after packaging
  • 367. Dairy • More than 30 main products are made from milk • The most commonly used dairy products include: – Milk, butter, casein (milk protein), yogurt, gelato, and ice cream – Other ethnic forms of dairy products
  • 368. Buying and Storing • The U.S. has federal standards for butterfat content of dairy products • Nondairy milk includes soy milk, rice milk, and milk made from oat and coconut products • Nonbovine milk includes goat milk, sheep’s milk, and buffalo milk
  • 369. Cultured Dairy Products • Buttermilk, sour cream, or yogurt – Milk or cream thickened by heat or sharpened by bacterial cultures – Can be used as the basis for dips and dressings – Can be used in cake batters or bread dough
  • 370. Using Cultured Dairy Products in Cooking • Difficult to use in cooking because they curdle when overheated – Must never be boiled – Add them at the end of cooking time – Or, use one teaspoon of cornstarch to stabilize
  • 371. Using Cultured Dairy Products in Cooking (cont’d.) • Buttermilk – Liquid by-product of butter making – Today, a culture is added; gives acidic tang • Clotted cream – Slowly heating and cooling milk to thicken • Kaymak (Kaimaki, Eishta) – Middle eastern sheep’s milk cooked cream
  • 372. Using Cultured Dairy Products in Cooking (cont’d.) • Crème fraiche – Cultured cream with high fat content • Smatana – Sour cream mixed with sweet cream • Sour cream – Homogenized cream with bacterial culture • French-style yogurt (a “set” yogurt)
  • 373. Using Cultured Dairy Products in Cooking (cont’d.) • Greek sheep’s yogurt – Sweet flavor and higher fat content • Strained Yogurt – Concentrated yogurt with some of the watery whey removed • Ricotta – A neutral cheese made by cooking twice
  • 374. Using Cultured Dairy Products in Cooking (cont’d.) • Mascarpone – A very rich Italian cream cheese • Cottage cheese – Cheese curd product with mild flavor • Fromage frais – Unripened cheese beaten until it is smooth and creamy
  • 375. Butter • Butter is the fat of the milk – Made by beating cream until it thickens and separates – Butter made from cow’s milk the norm in most countries • Heat alters the form and flavor of butter
  • 376. Butter Production • Pasteurized cream placed in large vats and churned repeatedly – Fat particles pull together and solidify – Buttermilk is left over, then drawn off – Butter churned until it forms a solid mass • Butter flavor varies according to animal and time of year
  • 377. Buying and Storing • Two types of butter – Sweet cream butter • Made from pasteurized cream that is placed in a tank at low temperature before churning – Lactic butter • Cream is combined with lactic acid culture • Both types may be salted or unsalted – Salted butter contains at least 3% salt
  • 378. Cheese • It takes 11 pounds of milk to make one pound of cheese • More than 1,500 varieties exist – France alone produces 500 varieties • Aging cheese more than 60 days destroys bacteria – Or, can be made from pasteurized milk
  • 379. Cheese Production • Each cheese has unique procedure • Certain steps are common to most – Pasteurizing the milk – Adding starter cultures – Separating curds and whey – Salting and flavoring the curds – Processing into molds and curing
  • 380. 18.13c Taking the temperature of milk in a vat 18.13d Splitting the cheese curds in two while hanging in cheesecloth over whey, before being placed in their mold
  • 381. Categories of Cheese • Firm (or hard) cheeses – Have been cooked and pressed • Soft cheeses – Surface-ripened soft cheeses – Interior-ripened soft cheeses • Semi-firm cheeses – Uncooked, pressed cheeses
  • 382. Categories of Cheese (cont’d.) • Pasta filata cheeses – Unripened, stretched-curd cheeses • Blue-veined (blue) cheeses • Process cheeses • Cheese substitutes – Made using the casein element in milk • Goat’s milk cheeses
  • 383. Buying and Storing • Check expiration date and avoid cheese that has been stored at room temperature • Soft cheeses should have soft crust, without cracks • Semi-firm and firm cheese should be uniformly colored
  • 384. Buying and Storing (cont’d.) • Only firm cheeses are suitable for grating – Grated cheese remains fresh for a week in the refrigerator • Shelf-life of cheeses is determined by their moisture content • Store in warmest part of the refrigerator wrapped in wax paper or aluminum foil
  • 385. Summary • Eggs are a high protein culinary staple • Eggs are inspected and graded • Cultured dairy products are very sensitive to heating • Butter is made by beating cream until it thickens and separates into fat (butter) and buttermilk
  • 386. Summary (cont’d.) • There are many varieties of cheese • Cheeses are categorized as firm (hard), soft, semi-firm, pasta filata, blue, process, goat’s milk, and cheese substitutes • The shelf life of cheeses varies according to their moisture content