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Product Knowledge
Unit 1Today’s Objectives
By the end of today’s class students should be able to…….
Identify the learning outcomes for a student; Differentiate between a fruit and a vegetable; Describe how care and handling affect the
condition of fresh produce; Relate the importance of storeroom visits as
a study tool for this class; Describe and differentiate between the
specific areas of the storeroom and take a short tour.
Product KnowledgeUnit 1
Introduction/Syllabus Attendance and other CIA Policies Today’s Objective/Daily Objectives Grading/Banquet and Catering Meal Student Responsibilities Stewarding (see separate document) Storeroom Overview and Visit
Product KnowledgeGrading
Quiz#1 Jan 7, 8:30am 20% Purchase Spec Jan 10, 8:30am 20% Quiz #2 Jan 10, 8:30am 20% Quiz #3 Jan 11, 8:30 am
20% Quiz #4 Jan 14, 10:30am
20%-------------------------------------------------------- Total 100%
Student Responsibilities Be on time and prepared for class. All key terms, study questions, Power Point
materials and additional readings are to be studied prior to that day’s class.
Comply with all CIA policies as expressed in the Student Handbook.
Value the differences and diversity of the CIA community, including fellow students, instructors and staff members. Treat each other with respect and dignity to create a more comfortable learning environment.
Product Knowledge Unit 1 Class Overview
Attendance More than two absences will result in
a failing grade Students entering class after roll call
will be considered absent. It is the responsibility of the student to speak to the instructor if tardy.
Student Learning OutcomesBy the end of the course, students should be able to:
describe how growth, maturity, care and handling effect the suitability for uses of fresh fruits and vegetables;
develop an appreciation of how various agricultural systems and sources of supply including local can provide quality produce at a competitive price;
classify fruit and vegetable groups based on identity and product category;
describe how selection of ingredients influences product presentation and the customer’s perception of value;
identify factors effecting the quality and price of produce; and
develop written specifications for food products using available reference sources;
determine the importance of produce, nuts, and cheeses as they pertain to menu development.
Key Terms Accurate scale Receiving Storage Fruit Vegetable
Intended use Temperature Humidity Shelf life
Produce ID and Classification
of Fruits and Vegetables
What is a fruit?
The ovary of a plant that surrounds or contains the seeds
What are Vegetables? Vegetables are the roots, tubers, stems, stalks,
seeds, seed pods, and flower heads of plants that may be safely eaten.
Roots and Tubers Roots and tubers serve as the storage area for the
plant. Roots are directly attached to the plant (leaves and stems). Roots primarily move the nutrients and moisture to the plant.
Tubers are connected to the root system by an underground stem and not directly to the plant. Tubers store nutrients, often in the form of starch, for reproductive capabilities.
Product Knowledge Unit 2
Today’s Objectives Define and differentiate between the
terms quality, condition, and grade as they pertain to fresh produce;
Develop an appreciation of the affect shipping has on flavor and intended use;
List three different strategies restaurants can use with regard to seasonal changes in produce;
Key Terms
quality
condition
grade
Define and differentiate between the terms quality, condition, and grade as they pertain to fresh produce.
Quality
A combination of all the elements that effect use such as size, shape, degree of maturation, and flavor that makes the item desirable to the buyer.
Permanent growth characteristics are important quality factors.
Quality
Most fresh produce can be judged reasonably well by its external appearance.
Therefore, buyers can make a good selection of fresh fruits and vegetables from vendors even though the product may not bear any grade mark or other identification of quality.
Proper receipt inspection is therefore critical and is the only assurance of receiving quality product.
Condition Condition takes into account
progressive changes as the product ages or is stored on it’s journey from farm to door that occur post-harvest such as: Decay Moisture loss Degree of ripeness Chilling injury Bruising and/or surface damage
Condition Fresh fruits & vegetables are living,
breathing organisms. Their life processes go on after harvest until death and decay.
Characteristic signs of good condition are bright, lively color and crispness.
Avoid decay, even if you do trim off the decayed area, rapid deterioration is likely to spread to the salvaged area. A few cents extra for produce in good condition is usually a good investment.
Grade Established by the United States
Department of Agriculture and others including states, trade associations and individual grower/shippers, as a way to define certain tolerances for various produce.
The grade accounts for the product's major factors of growth and defects and sets criteria for each product.
Generally, the factors used to determine grade are the sum of all the data that would effect quality and condition of the product at the time of harvest.
Grade Grades are based on maturity, color, firmness,
absence of defects, ripeness uniformity in shape, weight or count, and uniformity in size.
U.S. and State Standard Grades are possible tools for certain buyers to identify quality produce. However, if using these grades as quality standards, the buyer should specify that the product must meet the grade at the time of delivery.
Not required by law Voluntary
Seasonality Fruits and vegetables acquired very
early or very late in the growing season need to be purchased with extra care.
These will certainly be high in price, but not necessarily be of high quality.
Generally, fruits and vegetables at the peak of the season are lower in price and are likely to be of better quality and flavor.
Seasonal Restaurant Strategies Use and buy from local farmers
and/or markets within local proximity to the establishment;
Use and buy from a reputable wholesale supplier for year round availability;
Use a combination of both according to seasonality.
Study Questions
Define the following: local, seasonal, quality, condition, grade What is generally meant by the term
“fresh” in the context of purchasing produce?
Who determines grading on produce?
Unit 3 Growth, Development, Maturation and Ripeness
Based upon lectures and assigned readings, you should, by the end of this class, be able to…
explain the distinction between botanical and culinary maturity;
define ripe and describe the changes that occur during ripening; and
explain the growth curve for fresh fruits and vegetables.
Key Terms Botanically
mature Mature Immature Growth
Decay Ripe Ethylene Gas Climacteric Non-climacteric
Growth, Maturation and Ripeness
Growth Cycle Begins
Growth, Maturation and Ripeness
Harvest: 7 days…………….6 months continuously depending on the crop
Immature
Growth
Growth, Maturation and Ripeness
Harvest: 7 days………………………6 months
Immature
Growth
Storage 2 weeks
Mature
8 months
Growth, Maturation and Ripeness
Harvest: 7 days………………………6 months
Immature
Growth
Storage 2 weeks
Mature
8 months
Degree of Ripeness
Growth, Maturation and Ripeness
Harvest: 7 days………………………6 months
Immature
Growth
Storage 2 weeks
Mature
8 months
Degree of Ripeness
Decay Begins
Immature
A plant that is not yet capable of reproduction.
Mature Maturity is the stage at which a plant
has developed full character (appropriate fullness of size, shape, color, flavor, aroma, texture, etc.) and is ready for harvest.
The commodity will not further benefit from the growth phase of development (*fully developed in this context does not mean botanically mature).
Fruit products have developed the capability of ripening at this stage, or have already ripened.
Ripe This is the final stage of
development for fruit when it has reached full flavor. The fruit has reached full seed development, acid levels have gone down, starches have turned to sugars and the fruit has full flavor. Color, texture and aroma changes also occur.
Ethylene Gas Ethylene is a plant hormone given off by
ripening fruit or rotting fruits or vegetables.
Ethylene gas is not only the catalyst for ripening but also hastens the decay process.
However, products giving off ethylene gas are improperly stored next to other leafy green vegetables it promotes internal browning.
Botanical Maturity A plant that is capable of
reproducing itself has reached botanical maturity.
It has produced flowers and seeds or fruit that are mature.
This is a condition that has to exist for all fruit to ripen, but would not spell good quality for vegetables in culinary use.
Botanically Mature
Picked Early Immature
Ripen Only on Plant
Ripen Post-Harvest
Soft Shelled Squash Apples* Avocados
Green Peppers Berries Bananas
Limes Cherries Cantaloupe
Citrus Kiwi
Grapes Papaya
Pineapple Pears
Watermelon Plantains
Plums
Peaches
Nectarines
Tomatoes
*Commercially grown apples are picked mature with the intent of long term cold storage capabilities and therefore will not further ripen post-harvest.
Study Questions When a fruit is harvested ripe, what happens to
its shelf life? Define the following:
maturebotanically matureripedecay
What is the effect of ethylene gas on leafy green produce?
Which fruits require additional ripening after harvest?
Which fruits do not ripen after harvest?
Unit 4Purchase Specifications
Based upon lectures and assigned readings, you should, by the end of this class, be able to…
explain the importance of purchase specifications;
list points of information included in a purchase specification and develop a written specification;
Objectives, con’t. explain factors to consider when selecting
ingredients list points of information included in a
purchase specification and develop a written specification;
discuss the reason why product grade may be an unreliable indicator of quality; and
explain the importance of an approximate net weight in produce specifications.
Key Terms bushel food specification net weight lug
standard of grade standard of
identity standard recipe
Establishing Quality Standards; then Specifications After a menu has been developed and
products have been determined based on how they are to be used, then descriptions are developed for ordering purposes. These descriptions are called Specifications.
A specification is a written or verbal communication between a buyer (chef) and a seller (vendor), giving a complete and precise description of the product desired.
Why Purchase Specifications Should be Developed and Used
Miscommunication between buyer and seller is minimized.
Over time, a seller should become as familiar with the buyer’s standards as the buyer is. Returns of product should be infrequent and due only to adverse market conditions or mistakes, rather than misunderstandings or unethical selling practices.
Specifications
The product description sets a common denominator for making price comparisons.
All vendors bidding should be quoted on items of the same quality, size and pack.
Specifications Standards help insure that ingredients
are consistent. Without consistent raw ingredients, the final product
served to the customer may change in flavor and/or appearance. This may affect guest satisfaction, particularly if portion sizes are changed.
In addition, potential food cost is based on certain ingredients in predetermined amounts prepared according to a standard method. Any inconsistencies in the purchased ingredients makes “pre-costing” extremely difficult.
Specifications Product standards set the level of quality for ingredients. Serves as the basis for training receiving personnel to
perform certain quality checks on incoming merchandise. These checks help assure a consistent product quality,
even though a variety of purchasing sources may be used.
Food establishments communicate product information to vendors in different ways. In some, particularly larger establishments, a written purchase specification is used.
In other less rigid and formal buying systems, product descriptions are communicated during sales representative visits and telephone contact when ordering.
Points of information included in a Purchase Specification
Item Name A name used in a precise manner is essential
for good communication. A variety name or type classification should be used when necessary. (Iceberg vs. Romaine lettuce; horse, cello or baby carrots; salted or unsalted butter).
For dairy products and most prepared foods, the Food and Drug Administration’s (FDA) Standards of Identity define the legal names of products. (Ice cream vs. ice milk vs. frozen dessert; whole peeled tomatoes vs. tomato purée; mayonnaise vs. salad dressing.)
Quality Standards Standards of quality are the most
difficult, and extremely important points of information to be communicated.
Quality desired is expressed in a description or by using brand names or federal, state, or trade grades. Whether a grade, brand, or description is used, will vary between product categories.
Quality Standards For many processed and convenience products,
product testing is used to determine the most desirable and cost competitive brand.
The advantages are convenience and consistency. If no comparable substitute is available, the “best”
brand should be routinely purchased. In addition, if customers are apt to see labels of products such as condiments, then brands that are easily recognized and associated with high quality should be purchased.
The main disadvantage of brand name buying is the potential of limiting sources of supply. This can cause availability problems and make price comparisons difficult or impossible.
Grade Grades are based on maturity, color, firmness,
absence of defects, ripeness uniformity in shape, weight or count, and uniformity in size.
U.S. and State Standard Grades are possible tools for certain buyers to identify quality produce. However, if using these grades as quality standards, the buyer should specify that the product must meet the grade at the time of delivery.
Not required by law-voluntary
Standard of Grade
The USDA and state departments of agriculture have established some set standards of quality.
On both the state and federal level, “Standards of Grade” have been established and inspectors verify the grades of various products.
Packing Data
The next point of information to be communicated in a specification is size, form, and packaging in which a product should be delivered and the unit on which priced is based.
Size: count per pound/volume Weight Range Container type/size
Packing Data
Most grocery items have pack sizes noting both container type (how the usable product is packaged in the master carton) and container size (how the usable product is packaged).
6/10=six #10 cans per case 12/l.=12 liter containers per case 10kg bg.= 10 kilo bag
Packing Data
Dairy items in fluid form are ordered by
various sized containers, for example:12/pt. sour cream per case12/2 l. whole milk16/1 l. half and half
Packing Data Fresh Produce packaging varies
considerably. Good communication with a supplier is
essential for optimum yield. Produce items are ordered on the basis
of count per case. For example, lettuce is available with 18, 24, or 30 heads in a standard fiberboard container.
Packing Data Regardless of the count per case, the net weight of
the case is important. If the weight per case is lighter than expected, you won’t get the yield per case needed.
Use caution if a distributor offers significantly under priced lettuce. It could turn out to be too light to produce good yields. Be flexible, but do not buy based on price only. Ironically, yield can be adversely affected by lettuce heads that are too heavy. If lettuce heads are much larger than usual they may be overmature, resulting in less usable lettuce, and squeezing 24 of them into a standard size carton can result in damage from bruising.
Packing Data To eliminate misunderstanding on case packs,
be sure to include in purchase specifications packing data as it relates to the unit in which price is based.
The master container is usually expressed as case (cs.) although the master container could be each (ea.) or kilos (kg.), however the inner product is packed.
When comparing bids and ordering, be sure prices from various sources of supply are in comparable units of measure. Misunderstandings can easily occur if a similar product is packed in different sizes, counts or cases.
Packing Data, Size
If size is important for the particular use, as it often is, it should be definitely specified in terms such as length or diameter, or in terms of the number of units in a standard pack, such as 24 heads in lettuce, or weight, such as 8-10 kg watermelons.
Packing Data, Packaging
Fruits and vegetables are available in a wide variety of containers and packs, with different net weights, as well as different degrees of protection.
Most products are packaged in kg, usually with a count/kg
Packing Data, Receipt Conditions To insure against any deterioration
of the product during transportation, storage or handling, receipt conditions should be stated.
This is particularly true of perishable items.
A minimum standard of acceptance or rejection of a delivery needs to be clearly stated to a supplier.
Packaging Data,Other Points of Information Any additional information needed to
establish a clear understanding between buyer and seller concerning product also must be communicated.
An example could be geographical area of production.
Another example could be notes to a supplier suggesting substitutions if the specified item is unavailable.
SpecificationItem: Melon, Cantaloupe________________________________________________Packing Data: 15 ct./cs. approx. net weight 15kg________________________________________________Quality Standards: The melons should be an even, round shape with the outer surface corky; webbed netting raised, over a creamy a colored rind; minimal green cast. The stem scar should have a full slip. Melons should be heavy in relation to their size.
Receipt Condition: No punctured, shriveled or cracked rinds and no bruised fruit will be accepted. The blossom end should yield to gentle pressure, with a characteristic aroma.
SpecificationItem: Broccoli
Packing Data: 14’s, net weight approx. 10kg
Quality Standards: The buds of the crowns should be, tight, compact and a dark green to blue-green color; no yellowing or flowering. A purple tint is acceptable. Heads should be 6-8” total length, with approx. 1/3 crown in relation to the stem.
Receipt Condition: The bunches should be well-iced, cool to the touch and stems may be slightly yielding, but crisp.
Specification
Item: Cucumber
Packing Data: Bushel 1/9 carton, net weight 50-55#
Quality Standards: Produce should be firm and evenly colored. A dull green or yellowish appearance will not be accepted; only minimal ground color should be visible. The ends should be fully rounded, not pointed. The diameter should not exceed 2 1/2”.
Receipt Condition: Soft spots, sunken areas, pitting, shriveling or punctures on surface of the cucumbers will not be accepted.
Study Questions
1. When purchasing ingredients, how can you insure that the yield percent will stay consistent?
2. Pick a commonly used food product, and list two different intended uses of the item. How would your purchasing procedures differ based on the intended uses?
3. What are the Standards of Identity of various food items primarily based on?
Study Questions
4. Which governmental agency helps food buyers to identify food products and their characteristics by their legal name?
5. When developing specifications, how can a buyer use USDA grading standards?
6. A purchase specification provides the buyer and their purveyors with a common denominator for ___________.
Study Questions
7. How is a minimum weight per case or container a factor in fresh produce specifications?
8. What points of information should be included in a purchase specification?
9. What are the four reasons for using a purchase specification for a food item?
10. Who should have a copy of the purchase specification?
Nuts Almonds Brazil Nuts Cashew Chestnuts Hazelnuts
Macadamia Peanut Pecans Pine Nuts Pistachio Walnuts-English
and Black
Almonds
Brazil Nuts
Cashew
Chestnuts
Hazelnuts
Macadamia
Peanut (Legume)
Pecans
Pine Nuts
Pistachio
Walnuts-English and Black
Seeds Anise Caraway Coriander Cumin Fennel Flax
Poppy Pumpkin Sunflower Sesame
White and Black
Anise
Caraway
Cardamom
Coriander
Cumin
Fennel
Flax Seeds-Brown and Golden
Poppy
Pumpkin Seeds
Sunflower Seeds
Sesame Seeds
BlackWhite
