OH 2-1

Product Quality—Know Your Product

Food Production

2OH 2-1

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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.

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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.

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Produce

These fresh produce items represent just a few of the many ingredients required by most foodservice operations.

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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.

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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

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Shellfish

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Seafood Selection Factors

Intended use

Market form

Storage capability

Vendor selection

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Market Forms of Fish

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Purchasing Processed Seafood

Factors to consider Processing method—frozen, canned, and cured

Convenience—costs might be reduced.

Storage capabilities—processed seafood is still perishable.

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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.

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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

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Purchasing Meat

Major purchasing concerns Intended use

Fabrication needs

Freshness requirements

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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

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Quality Grades

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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.

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Poultry Cuts

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Poultry Class

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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.

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Choosing the Right Dairy Product

Factors include Quality grade

Intended use

Processing needs

Nutritional value

Cooking procedures

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Cheese Varieties

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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)

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Flour

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

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Leavening Ingredients

Leavening—the process in which baked products produce gas that cause dough to rise during preparation and baking.

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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

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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.

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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

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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.

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Food Packaging

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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)

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Key Term Review

Brown sugar

Confectioners’ sugar

Conformation

Dairy products

Dark meat

Dry yeast

Fermentation

Fermented

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Key Term Review continued

Fresh yeast

Gluten

Granulated sugar

Homogenization

Hydrogenated

Leavening

Margarine

Meal

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Key Term Review continued

Pasteurization

Perishable

Poultry class

Quality grade

Reduced

Shortening

Tempered

Tenderloin

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Key Term Review continued

Value-added

White meat

Wholesomeness

Yeast

Yield grade

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Chapter Learning Objectives—What Did You Learn?

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.