FN 131 lec > Food Purchasing > Flashcards

Food Purchasing Flashcards

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1
Q

sites that are part of the larger physical environment wherein food selection is made

A

Food purchasing sites

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2
Q

Different purchasing sites offer diverse foods items from different ___________

A

food groups

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3
Q

_______________ is
partly a reflection of the changes in the purchasing sites which
comprise part of the food choice environment

A

changes in the diet

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4
Q

_____________ is determined by a complex combination of
biological, socio-cultural, economic and technological factors
(European Food Information Council., 2005).

A

Dietary behavior

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5
Q

Significance of Food Purchasing

A

“It is impossible to produce high quality
meals from low quality ingredients.”

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6
Q

General Objective in Purchasing

A

To buy the right kind of food, the right amount, at the
right time and at the right place at the right price

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7
Q

3 Specific Objectives in Purchasing

(Hint: Economy, Price, Quality)

A

To economize on time, energy, money

To get the best-priced product desired

To get the best quality and safe products

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8
Q

Decision-making in purchasing can be complicated by these 3 factors:

(Hint: Peso, Food Item Price, Fluctuation)

A
  1. Stretching the food peso
  2. Prices of food items vary
    - form
    - quality
    - type of store
  3. Fluctuation in prices
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9
Q

5 Factors Influencing
Purchasing Practices

(Hint: GL, TPS, LP, BG, K&S in P&FP)

A
  1. Geographical location
  2. Type of Procurement Shop
  3. Lifestyle of people
  4. Budget
  5. Knowledge and skills in
    purchasing and foodprep
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10
Q

Qualities in Buying the Right Kind of food item

(Hint: GA, VC, SM, AD, RS - SA, VS - SP)

A

Grade, Appearance

Variety, Composition

Size, Maturity

Absence of defects

Regulatory standards (stamp of
approval)

Voluntary standards (set by
producers)

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11
Q

Right kind = ?

A

Quality Aspects

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12
Q

Provide equivalent parts of Beef Retail Cuts

  1. Beef Neck =
  2. Chunk Rib =
  3. Shoulder Blade =
  4. Rib primal =
  5. Short Loin =
  6. Round =
  7. Sirloin =
  8. Camto =
  9. Spare Ribs =
  10. Brisket =
  11. Shank =
    12.Shortloin - Camto =
A
  1. Beef Neck = Leeg
  2. Chunk Rib = Paypay
  3. Shoulder Blade = Kasim
  4. Rib primal = Kadera
  5. Short Loin = Tagiliran
  6. Round = Pierna corta
  7. Sirloin = Rump/Tapadera
  8. Camto = Flank
  9. Spare Ribs = Plate/Tadyang
  10. Brisket = Punta y pecho
  11. Shank = Kenchi
  12. Shortloin - Camto = Tenderloin/Lomo
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13
Q

Provide equivalent parts of Pork Retail Cuts

  1. Tail
  2. Loin
  3. Boston Shoulder
  4. Head
  5. Jowl
  6. Foreshank and Foot
  7. Picnic Shoulder
  8. Porkchop
  9. Belly
  10. Hind Leg
  11. Hindshank and Foot
A
  1. Tail = Buntot
  2. Loin = Lomo
  3. Boston Shoulder = Paypay
  4. Head = Ulo
  5. Jowl = Kalamnan
  6. Foreshank and Foot = Pata unahan
  7. Picnic Shoulder = Kasim
  8. Porkchop = Costillas
  9. Belly = Liempo
  10. Hind Leg = Pigue
  11. Hindshank and Foot = Pata hulihan
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14
Q

Provide equivalent of Entrails

  1. Liver
  2. Tongue
  3. Spleen
  4. Kidney
  5. Lungs
  6. Intestines
  7. Tripe
  8. Brain
A
  1. Liver - Atay
  2. Tongue - Dila
  3. Spleen - Lapay
  4. Kidney - Bato
  5. Lungs - Baga
  6. Intestines - Bituka
  7. Tripe - Tripa / Twalya
  8. Brain - Utak
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15
Q

Factors considered when Buying Meat (9 items)

(Hint: DC, B, SM, CPS, SC, R, AMF, OF, PC)

A
  1. Desirable characteristics (e.g tenderness)
  2. Brands
  3. State of meat (fresh vs. chilled/frozen)
  4. Cost per serving of edible portion
  5. Suitable cuts to the type of food preparation
  6. Ratio of lean meat to bones
  7. Available market form
  8. Overall finish (affects juiciness, tenderness, shrinkage)
  9. Physical characteristics
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16
Q

What are the physical characteristics in Buying Meat?

(Hint: O, S, MG, CT)

A
  1. Odor
  2. Skin
  3. Muscle grains (young vs. mature)
  4. Amount of connective tissues
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17
Q

Market Classifications of Poultry

A
  1. Chicken
    -Vantress or leghorn: grain fed, raised in cages
    -Native: free range
  2. Turkey
  3. Ducks
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18
Q

Chicken Retail Cuts:

This is full length split down breast and back producing approximately equal left and right sides

A

Poultry Half

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19
Q

Chicken Retail Cuts:

Half a breast, a wing, and a portion of the back

A

Breast Quarter

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20
Q

A thigh, a drumstick and a portion of the back

A

Leg Quarter

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21
Q

What are the Factors considered in Buying Poultry?

(Hint: M, FA, SB, CB, PP)

A
  1. Maturity of birds
  2. Form Available
  3. State/Condition of the Bird
  4. Condition of the Body
  5. Poultry Parts
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22
Q

Identify Maturity of Birds:
1. low in fat, more tender
2. higher in fat, less tender, can
withstand long cooking

A
  1. Young Birds
  2. Older Birds
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23
Q

Forms Available in Buying Poultry

(Hint: LV, DR, DN, BL, IP)

A

Live

Dressed

Drawn

Boneless

In parts

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24
Q

Identify State/Condition of the Bird
1. immediately slaughtered
2. 30-36 deg F
3. 10 deg F

A
  1. Fresh
  2. Chilled
  3. Frozen
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25
What are the 2 Conditions of the Body in Buying Poultry?
1. Absence of bruises 2. Absence of accumulated water beneath the skin
26
Poultry parts in Buying Poultry (Hint: BR, D, T, L, W, B, N, G)
Breast Drumsticks Thigh Leg (Thigh + drumsticks) Wings Back Neck Giblet (gizzard, liver, heart)
27
3 Factors considered in Buying Eggs
1. Types and Forms Available (Chicken, Quail, Duck) 2. Grade 3. Sizes
28
4 Types and forms available in Duck Eggs
Salted Fertilized egg (balut) Unfertilized egg (penoy) Century egg (preserved egg wrapped in mud and rice hull)
29
Buying Fish and Seafoods: 4 Types available in Fishes
a. Saltwater fish b. Freshwater fish c. Fatty fish (tanigue) d. Lean fish (alumahan)
30
Buying Fish and Seafoods: 2 Types available in Seafoods
Seafoods 1. Cephalopods (e.g squid, eels) 2. Shellfish a. Soft shell (crustaceans e.g prawn, crabs) b. Hard shell (mollusks e.g oysters, clams)
31
4 Desirable Characteristics of Fish
Odor Clear eyes Elastic flesh Closed mouth
32
2 Desirable characteristics (shellfish)
Tightly closed shells Not slimy
33
4 Desirable characteristics (shrimps)
Firm shell Intact heads Seaweedy to odorless smell Not blackened
34
Desirable characteristics (squid)
Plenty of ink (fresh)
35
Styles Available in Fish
-Boneless -Whole/Round -Drawn -Dressed/Pan-dressed -Steaks -Single fillet -Sticks -Butterfly fillet
36
3 Types of Crabs
-Mud Crab (estuaries) -Blue crab (salt water) -Curacha
37
Factors considered in Buying Fruits and Vegetables (Produce)
1. Kind and degree of maturity 2. Buy only the amount needed (high perishability) 3. Fruits in season 4. Size most suitable for the purpose 5. Smaller fruits and vegetables are tastier 6. Climacteric 7. Non-climacteric
38
These are the fruits that continue to ripen after harvesting (banana, tropical fruits)
Climacteric
39
These are the fruits that do not ripen after harvesting (e.g citrus fruits, grapes)
Non-climacteric
40
3 Desirable qualities (fruits)
Free from dirt Discoloration Absence of blemishes and bruises
41
4 Desirable qualities (vegetables)
Firm/rigid leaves not wilted Free from mold, decay or insects Vegetable pods (okra, beans): not dry looking, can be easily snapped Legumes: free from holes, not powdery
42
5 Quality aspects in Buying Rice (Hint: V, LS, GS, SC, CL)
Variety Length of storage Grain size Shape and color Cleanliness
43
Varieties of Grain
1. Glutinous rice (kakanin) 2. Dinurado – not maalsa, slightly sticky (poor volume) 3. C4 – maalsa, buhaghag 4. Sinandomeng 5. Milagrosa 6. Brown rice 7. Pirurutong (puto bungbong)
44
5 Factors considered in Buying Canned Goods
Number of servings and can size Properly labeled Expiry dates Trusted brands Defects
45
Two methods of costing ingredients
As purchased (AP) method Edible portion (EP) method
46
Method For costing an ingredient at purchase price; doesn’t take TRIM & WASTE into account
As purchased (AP) method
47
method for costing an ingredient after it has been trimmed and cooked
Edible portion (EP) method
48
Difference between AP weight and EP weight
Yield Percent
49
Formula of Yield %
EP amount (weight or volume) / AP amount (weight or volume)
50
Formula of AP
EP QUANTITY / YIELD %
51
Implication of Yield %
the more loss from shrinkage or trimmings, the more quantity needed
52
2 Cost of Foods
1. Cost per unit (Peso per grams) 2. Cost per serving (Peso per portions)
53
Considerations in Purchasing On Food (5 items) (Hint: DP4DQ, BFw/QP, SLL, T&SoP, FiS)
1. Different prices for different qualities 2. Be familiar with quality standards of products 3. Shelf life limitations 4. Type and size of packaging 5. Foods in season (refer to AHEA and FNRI’s Food Purchasing Guide)
54
Considerations in Purchasing On Procurement Store (7 items) (Hint: Typ, Loc, Conv, D&T, Cond, Vig, TM))
The type of procurement store Location for shopping food Convenience of products/market Day and time of shopping Condition when shopping Be vigilant of malpractices in the market Types of Market
55
Considerations in Purchasing On Limitations (3 Items) (Hint: PBA)
Prepare a shopping list Budget Availability of storage facilities
56
What are the 5 TYPES OF MARKET?
Wet Market Supermarket Convenience stores Warehouse clubs Farmer’s markets
57
Factors to consider in choosing the type of market (Hint: CoCPOOABM)
Convenience (time allocated for marketing and location) Cleanliness Physical factors (e.g lighting, width aisles) Other services offered (valet parking, baggage counter) Overall food quality Availability of different food items/brands Breadth of inventory (“one stop shop”) Marketing (e.g loyalty awards system)
58
6 Possible FOOD PURCHASING IN THE NEXT 100 YEARS
Virtual wet markets Virtual supermarkets & groceries Virtual restaurants & fast foods All for home delivery Global culinary culture Partially or fully-processed RTE foods from GMO
59
Accepted Criteria for Fish based on temp, color, texture, odor, eyes, packaging
-Temperature: 41°F (5°C) or lower -Color: Bright red gills; bright shiny skin -Texture: Firm flesh that springs back when touched -Odor: Mild ocean or seaweed smell -Eyes: Bright, clear, and full -Packaging: Product is surrounded by crushed, self-draining ice
60
Rejected Criteria for Fish based on temp, color, texture, odor, eyes
Temperature: >41°F (5°C) Color: Dull gray gills; dull dry skin Texture: Soft flesh that leaves an imprint when touched Odor: Strong fishy or ammonia smell Eyes: Cloudy, red-rimmed, sunken
61
Accepted Criteria for ShellFish based on temp, odor, Shells, Condition
Temperature: Live on ice or at air temperature of 45°F (7°C) or lower; shucked at an internal temperature of 45° F (7°C) or lower Odor: Mild ocean or seaweed smell Shells: Closed and unbroken shells Condition: If fresh, they are received alive
62
Rejected Criteria for ShellFish based on temp, texture, odor, Shells
Temperature: Live at an air temperature >45°F (7°C); shucked at an internal temperature >45°F (7°C) Texture: Slimy, sticky, or dry Odor: Strong fishy smell Shells: Broken shells
63
Accepted Criteria for Shell Eggs based on temp, odor, Shells,
Temperature: Received at an air temperature 45°F (7°C) or lower Odor: No odor Shells: Clean and unbroken
64
Rejected Criteria for Shell Eggs based on temp, odor, Shells,
Temperature: Received at an air temperature >45°F (7°C) Odor: Sulfur smell or off odor Shells: Dirty or cracked
65
Accepted Criteria for Dairy based on temp, milk, butter, cheese
Temperature: Received at a temperature of 41°F (5°C) or lower unless otherwise specified by law Milk: Sweetish flavor Butter: Sweet flavor, uniform color, firm texture Cheese: Typical flavor, texture, and uniform color
66
Rejected Criteria for Dairy based on temp, milk, butter, cheese
Temperature: Received at a temperature >41°F (5°C) unless otherwise specified Milk: Sour, bitter, or moldy taste Butter: Sour, bitter, or moldy taste; uneven color; soft texture Cheese: Abnormal flavor or texture, uneven color, unnatural mold
67
6 signs of spoilage in Fresh Produce (I'M CWiDU)
Insect infestation Mold Cuts Wilting and mushiness Discoloration and dull appearance Unpleasant odors and tastes
68
Accepted Criteria for Frozen Processed Foods based on temp & packaging
Temperature: Food is received frozen; ice cream received at 6°F to 10°F (-14°C to –12°C) Packaging: Intact and in good condition
69
Rejected Criteria for Frozen Processed Foods based on temp & packaging
Temperature: Food that is not frozen; ice cream at temperatures > 6°F to 10°F (-14°C to –12°C) Packaging: Torn packages or packages with holes; fluids or frozen liquids in case bottoms, ice crystals or water stains on packaging (evidence of thawing and refreezing)
70
FN 131 lec
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