purchasing

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


• 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

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


• 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


• 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 Packagingfor Preservation, Sale, and

DistributionChapter 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


• 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


• 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


• 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


• 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


• 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


• 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


• 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


• 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


• 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


• 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


• 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


• 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


• 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


• 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


• 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


• 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


• 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


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


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)


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


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


• 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


• Considerations when buying meat– Available cuts and grades– Menu needs– Available storage

• Meat shipped across state lines must be inspected by the USDA


• 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


• 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


• 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


• 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


• 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)


• 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


• 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


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


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


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


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


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 delicious16.53 MacIntosh16.50 Granny Smith

16.46 Empire16.45 Braeburn 16.47 Fuji


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


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


16.81a Kent mango 16.82b Caribbean red papaya

16.78a Green kiwi16.75c Black mission figs

16.79 Lychee


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


• 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


• 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


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


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


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


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)


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


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


Stem Vegetables

• Stem section of certain plants used for culinary applications

17.64a Green asparagus 17.65b Nopales17.64b White asparagus


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


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


• 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


• 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)


• 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


• 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