oh 2-1 product quality—know your product food production 2 oh 2-1
TRANSCRIPT
OH 2-2
Chapter Learning Objectives
Explain how food products are inspected and graded.
Explain the characteristics of quality in each major food category: produce, seafood, meat, poultry, dairy products, and dry goods.
Describe advanced food packaging methods.
OH 2-3
Food Inspection and Grading Helps Assure Quality Food Products
Quality grades are voluntary for all products.
Inspections are required for some products.
Most food served is perishable; it spoils quickly.
The right quality of each food item must be purchased.
OH 2-4
Produce
These fresh produce items represent just a few of the many ingredients required by most foodservice operations.
OH 2-5
Quality Considerations for Produce
Quality grades are assigned to approximately eighty-five types of fresh fruits and vegetables.
Fruits and vegetables are rated on a scale of 2 to 4 grades according to guidelines specific to each item.
Examples of products from vendors can help managers decide the “right” quality of produce for their operation.
OH 2-6
Quality Considerations for Seafood
Fish Fresh or salt-water
Classified as round or flat
Shellfish Have outer shell but no backbone and are found
primarily in salt water
Categorized as crustaceans, mollusks, and cephalopods
OH 2-10
Purchasing Processed Seafood
Factors to consider Processing method—frozen, canned, and cured
Convenience—costs might be reduced.
Storage capabilities—processed seafood is still perishable.
OH 2-11
Seafood Inspections and Grades
The Food and Drug Administration (FDA) monitors interstate fish shipments and requires processors to use a Hazard Analysis and Critical Control Point (HACCP) program.
Inspections are voluntary.
Fresh processed seafood items can be graded. Grade A is highest quality. Grade B is good quality. Grade C is used when appearance is not important. Below standard items do not have good quality.
OH 2-12
Receiving Requirements for Seafood
Fresh fish Packed in self-draining, crushed, or flaked ice Internal temperature of 41°F (5°C) or lower
Frozen fish that has been thawed or refrozen should be returned.
Shellfish Received live or frozen Internal temperature of 45°F (7°C)
Crustaceans Alive upon receipt Temperature of 41°F (5°C) or lower
OH 2-13
Purchasing Meat
Major purchasing concerns Intended use
Fabrication needs
Freshness requirements
OH 2-14
Meat Inspection and Grading
Meat inspection is mandatory to assure products are wholesome (safe and suitable for human consumption).
Grading to assess the quality of meat is voluntary.
There are two grades for most meat products. Quality grade to measure flavor characteristics Yield grade to determine the amount of edible
(usable) meat after trimming
OH 2-16
Quality Considerations for Poultry
Poultry include chicken, turkey, and duck.
There are two types of meat. White meat—found in areas with little muscle use. Dark meat—located in areas where muscle use
is greater.
All poultry must be inspected.
U.S. grades apply to chicken, turkey, duck, geese, guinea, and pigeon.
OH 2-19
Quality Considerations for Dairy Products
Milk and products made from milk such as cheese, yogurt, and butter
Products undergo two processes. Pasteurization to kill microorganisms
Homogenization to make the product uniform
Dairy products can undergo voluntary inspection and grading.
OH 2-20
Choosing the Right Dairy Product
Factors include Quality grade
Intended use
Processing needs
Nutritional value
Cooking procedures
OH 2-22
How Would You Answer the Following Questions?
1. Shrimp and lobster are mollusks. (True/False)
2. The purchase price per pound of a whole fish is generally less than that of a butterfly fillet. (True/False)
3. Grading is required for most food products. (True/False)
4. The United States Department of Agriculture (USDA) has established U.S. grade standards for all types of cheeses sold in the United States. (True/False)
OH 2-24
Sugar and Other Sweeteners
Two categories of sugar Granulated sugar (small granules)
Confectioners’ sugar (powdered sugar)
Food can be sweetened with brown sugar or chocolate. Brown sugar—refined sugar mixed with molasses
Chocolate—dry cocoa powder and other ingredients
OH 2-25
Leavening Ingredients
Leavening—the process in which baked products produce gas that cause dough to rise during preparation and baking.
OH 2-26
Three Popular Leavening Ingredients
Yeast Living organism available in fresh or dry forms Used in fermentation to produce carbon dioxide and
alcohol
Baking soda Used in recipes where an acid ingredient is present
to create carbon dioxide
Baking powder Mixture of baking soda, acid, and starch
OH 2-27
Oils, Vinegars, and Other Cooking Liquids
Cooking oils Purified liquid fat made from seeds, nuts, or
vegetables Examples are canola, olive, corn, soybean, and
peanut.
Vinegar is used in marinades and salad dressings.
Alcohols such as wine, sherry, and brandy can intensify the flavors of sauces, soups, and other foods.
OH 2-28
Purchase of Other Food and Beverage Products
Spices Derived from seeds or bark products that grow in a
tropical climate
Examples—ginger, paprika, nutmeg
Herbs Come from leafy green plants grown in temperate
climates
Examples—sage, parsley, basil
OH 2-29
Purchase of Other Food and Beverage Products continued
Purchasers should assure that canned food will yield the desired quality in the finished dish.
Numerous ethnic food products are available for foodservice purchasers.
OH 2-31
How Would Answer the Following Questions?
1. All-purpose flour can be used for almost any baking needs except producing bread and cakes. (True/False)
2. Baking soda leavens products in a process that uses moisture and acid to release carbon dioxide. (True/False)
3. Shortening is made of hydrogenated oil. (True/False)
4. Premium wines are better than lower-quality counterparts for use in food production. (True/False)
OH 2-32
Key Term Review
Brown sugar
Confectioners’ sugar
Conformation
Dairy products
Dark meat
Dry yeast
Fermentation
Fermented
OH 2-33
Key Term Review continued
Fresh yeast
Gluten
Granulated sugar
Homogenization
Hydrogenated
Leavening
Margarine
Meal
OH 2-34
Key Term Review continued
Pasteurization
Perishable
Poultry class
Quality grade
Reduced
Shortening
Tempered
Tenderloin