CHRM 2480

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WELCOME!

• CHRM 2480
• PURCHASING FOR FOOD SERVICE

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Ground Rules

• Be on time start on time
• All cell phones should be turned off during class
• Free to take a break if needed
• Appreciate other points of view
• Respect others desire to learn
• End on time

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Agenda

• Class Presentation
• Chapters 19-21
• Dairy Products Eggs
• Amy Crile, Jackie Sherrod, Ryan Kingkade
• Poultry Fish
• Joe Perez, Justin Black, Telia Owens
• Certification Review
• Break
• Can Cutting, Sysco
• Inventory Project work

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Chapter 19, 20 21 Dairy Products, Eggs
Poultry

• Explain the selection factors, including
  government grades.
• Describe the process of purchasing, receiving,
  storing and issuing products.

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Federal Grading for Dairy Products

• Fluid Milk
• Grade A
• Manufacturing grade (Grade B)
• Dry Nonfat Milk
• Extra
• Standard
• Dry Whole Milk
• Premium
• Extra
• Standard

• Cheeses
• Grade AA
• Grade A
• Grade B
• Grade C
• Butter
• Grade AA
• Grade A
• Grade B

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Its All a Matter of Fat!

• Higher of butterfat Higher AP price
• Milk Solids Content Federal government mandates
  the maximum amount of nonfat, dried milk solids
  that some dairy products can have.
• Overrun amount of air in a frozen dairy product

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Things to Remember When Purchasing Dairy Products

• How much do I need on a daily basis?
• Can I substitute dry milk in a recipe?

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Good Storage Habits for Dairy

• Refrigerate until needed
• Store it by itself to avoid odor contamination
• Rotate properly

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Good Issuing Practices for Dairy Products

• Issue only what is needed daily.
• Create good in-process inventory and supervision
  practices to reduce spoilage and pilferage.

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Grades for Fresh Shell Eggs

• U.S. Grade AAHighest quality, thick whites, high
  yolks
• U.S. Grade ASlightly lower quality, thinner
  whites, flatter yolks
• U.S. Grade BLowest quality, watery whites, flat
  yolks

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Sizes of Fresh Shell Eggs, U.S. weight classes

• Peewee (very young hens) 15 oz per dz
• Small 18 oz/dz
• Medium 21 oz/dz
• Large 24 oz/dz
• Extra large 27 oz/dz
• Jumbo (very old hens) 30 oz/dz

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Packing Material for Eggs

• FrozenMoisture-proof, vapor-proof, possibly
  metal
• Processed eggsHeavy, plastic, possibly Cryovac
• Dried eggsAseptic, possibly metal

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Preservation Methods for Eggs

• Refrigeration
• Oil spraying natural oil washed away and light
  coat of mineral oil
• Oil dipping -
• Overwrapping wrapped in heavy plastic film
• Controlled atmosphere storage Oxygen free
  environment (replaced with carbon dioxide)

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Egg Storage
Since even healthy looking fresh shell eggs can
be contaminated with Salmonella bacteria,
always make sure eggs are

• Kept constantly refrigerated at 45 F or below
• Gradedonly a federal grade ensures that the
  product has been under continuous government
  inspection

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Types of Poultry page 478

• Chicken
• Broiler/fryer
• Roaster
• Capon
• Cornish game hen
• Duck
• Duckling
• Duck

• Turkey
• Fryer/roaster
• Young hen
• Young tom
• Yearling hen
• Yearling tom

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Grading Considerations for Poultry

• Confirmation form of bird
• Fleshing flesh covering
• Fat covering
• Appearance (bruises, feathers, bones,
  discoloration)

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Grades for Poultry

• AHighest quality
• BSome appearance defects
• CLowest appearance quality

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Procedures Used to Package Poultry

• Slab-packed with crushed ice (ice-pack procedure)
• Cello-wrapped
• Gas-flushed packed
• Marinade-packed
• Individually quick-frozen

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• When receiving raw frozen poultry, check for
• Proper grade shield
• Proper age stamp
• When receiving frozen poultry, check for
• Signs of thawing
• Signs of refreezing
• Inadequate packaging
• Freezer burn

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Certification Review
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• In general, the higher the butterfat content in a
  dairy product,
• the less expensive it will be.
• The better the quality will be.
• The longer it will last in storage.
• The more chemical additives it requires.
• 2. Chapter 19, page 446

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• The amount of air in a frozen dairy product is
  referred to as
• negative volume.
• Overrun.
• Milk solids content.
• Air content.
• 2. Chapter 19, page 446, 447

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• Manufactured milk products such as butter and
  cheese are made from
• dry milk.
• Grade AA milk.
• Fortified milk.
• Certified milk.
• 2. Chapter 440, page 19

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• It is desirable to store dairy products in a
  separate refrigerator because
• dairy products require colder storage
  temperatures than other refrigerated foods.
• Dairy products require storage temperatures that
  are not as cold as other refrigerated foods,
• Dairy products easily pick up odors from other
  foods.
• Dairy products are more expensive than other
  refrigerated items.
• 3. Chapter 19, page 452

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• Which egg size is the most commonly used in
  hospitality operations for baking and breakfast
  dishes?
• Jumbo
• Large
• Medium
• Small
• 2, Chapter 20, page 462-463

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• Which of the following are of the best quality?
• Eggs directly from the farm that are three days
  old and have not been refrigerated
• Eggs directly from the farm that are week old and
  have not been refrigerated
• Eggs from a supply house that are a week old and
  have been refrigerated
• Eggs from a supply house that are a week old and
  have been sprayed with oil and not refrigerated
• 3. Chapter 20, page 465

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• Typically, chickens that are used for stewing,
  such as a stag, are less tender because they are
• younger
• older.
• Free range.
• Grade A
• 2. Chapter 21, page 478

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• Which of the following is the oldest?
• Broiler
• Fryer
• Stag
• Capon
• 3. Chapter 21, page 478

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• If all precautions are taken, fresh poultry can
  be safely stored under refrigeration for up to
• 2 days.
• 1 week
• 10 days
• 2 weeks
• 2. Chapter 21, page 491

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Next Week January 31, 2006

• Inventory
• February 7 Read Chapters 22, 23, 24 25
• Meat
• Jenny Bartholomew, Matt Davenport, Johnathan
  Seymour
• Beverages Non-food
• Tracy Epps, Dan Lawson, Andrey Lassek