Fresh Produce
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Transcript of Fresh Produce
Fresh ProduceChapter 4
Fresh Produce Selection Factors
• Intended Use – an apple used in a display will need to be of higher quality than one used in a fruit cup where it will be camouflaged.
• Exact Name – Is the variety. Ex: Romaine Lettuce. What are some other exact names?
Fresh Produce Selection Factors
• U.S. Government Grades– USDA’s AMS sets the grade standards for
approximately 150 types of fruits, vegetables, and nuts.
– www.ams.usda.gov/fv– Different products have different grading schedules.– PMA Fresh Produce Manual www.pma.com
Commonly Used Grading Terminology
• Fancy – the top quality produced; represents about 1 % of all produce.
• No. 1 – the bulk of items produced; the grade that most retailers purchase.
• Commercial – slightly less quality than U.S. No. 1.
U. S. Fancy vegetables are of moreUniform shape and have fewer
defects than U.S. No. 1.
U.S. No. 1Vegetables of this grade should be
tender and fresh-appearing, have good color, and be relatively free from bruises and decay.
U.S. No. 2 and No. 3 Have lower quality requirements
than Fancy or No. 1, all grades are nutritious. The differences are mainly in appearance, waste, and preference.
Fresh Produce Selection Factors• Packers’ brands- most
states require the name be registered with state’s department of agriculture.
• NOT required to purchase the U.S government grading services, MUST government inspections = mandatory.
Fresh Produce Selection
• Product size– Box count, lug, or piece
per pound– Lug “4 by 5”– Item Size “3 to 1”
• Size of container –layers in a flat.
• Packaging material –fiberboard or thin brown paper.
Fresh Produce Selection• Packaging procedure
– Layered produce is generally in between sheets of paper or cardboard.
– Slab packaging may save money but this type of random packaging may cause a decrease in yield.
– Some products are wrapped individually or placed in “cell pack” to preserve appearance.
Fresh Produce Selection• Minimum weight per case –
assures buyers of minimum acceptable weight . There is shrinkage or dehydration while in transit.
• Product yield• Point of origin –differences
in quality, texture, appearance and taste that accompany products from different parts of the world.
BLUEBERRY REAL FRUIT BASEDescription: IQF Blueberries are diced, heated and
mixed with a sweetened, thickened Sauce.• Berry Up! is packed in 35 oz. net weight plastic
bottles and frozen to maximize product quality.Ingredients: Blueberries, Sugar, Water, Natural
Flavor, Guar Gum and Xanthan Gum.Physical Properties:• Brix: 30-34• pH: 3.0-3.8• Viscosity: Thick but pourable• Piece Size: Chunky berry pieces should pass
through a 6mm straw• Color: Blue purple typical of blueberries• Flavor: Typical of ripe blueberriesShipping Information:• Case Pack: 12 bottles• Gross Wt.: 11.9 kg (29 pounds)• Case Dimensions: 10.25”L x 12.5” W x 10.25” H
Fresh Produce Selection• Preservation method –
storage conditions within the distribution channel affect quality and availability of produce.
• Refrigeration• Waxing – Mother Nature • What fruits and vegetables
are waxed?
Fresh Produce Selection
• Organically Grown –www.ams.usda.gov/nop
• Hydroponically grown produce is grown in nutrient rich water and has been become popular with fine-dining establishments that are willing to pay the premium price.
• http://www.youtube.com/watch?v=FHBhyqowSEc
Fresh Produce Selection
• Intended use• Exact name• U.S. grade• Product size• Size of container• Type of packaging
material• Packaging procedure
• Minimum weight per case
• Product yield• Point of origin• Color• Product form• Degree of ripeness• Ripening process used• Preservation Method
Fresh Produce Specifications at your establishment• Cauliflower, white• Used for side dish for all
entrées • U.S. No. 1 (high)• 12 count• 18 – to 25-pound carton• Moisture-proof fiberboard• Pre-trimmed heads• Fresh, refrigerated• Fully ripened
Purchasing ControlsTrack Inventory w/ Par Stock Approach
WHO USES IT:Small operations b/c of
simple approach.WHO TRACKS IT: Station member, Sous
Chef/Manager oversees quantity recorded on paper.
CREATE A STANDARD: 1. Create ordering
procedures & delivery schedules from seller
2. Decide on order time to bring product stock up to par.
3. When ordering subtract what is on hand from the par stock you set.
Par Level Approach
How to set par stock:1. Par levels are set as a #
predetermined that you must have on-hand at all times.
2. Determine par levels for each food item.
3. Recognize that product usage between order and delivery dates must be estimated.
Calculate the Order Quantity by using the formula below:
On hand count of ingredient –
par level = Order Amount
Amount on Hand
Established Par Level
Amount to Order
2 cases 6 cases 4 cases
The Charles Levinston Approach• Determines quality of purchase units needed.• Accept suppliers’ stipulated ordering procedures and delivery
schedules.• Order on a weekly basis.• Forecast the amount of products needed b/w deliveries.• Calculate order size.• Adjust for stock on hand.• Resize often.
Levinston Method
What info it includes: • Information for Calculation,
the following is necessary: – Purchase Unit/Standard
Portion/Edible Yield %/– # of Customers
Discussion Question: Why is it
important for operators to know a vendor’s potential delivery dates when seeking to most effectively manage inventory purchases?
Levinson’s Purchase ApproachIngredient Portion Size Edible Yield % Guest Count
Iceburg Lettuce 4 oz 75% 1575 Min Cs Wt. 36 lbs
STEP 1: Find out how many As Purchased Portions per lb.Chapter 11: 16 oz /4 oz = 4 AP Portions
STEP 2: Find how many Edible Portions per lb.4 AP Portions X .75 % = 3 Edible Portions per lb.
STEP 3: Find how much Product to Purchase.1575 covers / 3 EP per lb.= 525lb
How much should I purchase? ____________________.
How much should I order? Ingredient Portion Size Edible Yield % Guest Count Iceburg Lettuce 4 oz 75% 1575 Min Cs Wt. 36 lbs
STEP 3: Find how much Product to Purchase.
1575 covers / 3 EP per lb.= 525lb How much should I purchase? 525 lb / 36 lb per cs.
= 14.58 = 15 cases
Problems with Theoretical Approaches• Usage rates very from day to day
and do not follow a steady pattern for all product bought for inventory needs.
• Limited storage availability and budgets controls may prevent you from ordering product.
• Supplier may need to stop selling an item they offer and discontinue product and no longer provide it.
Benefits
• Use on product you have a steady flow of throughout the facility.
• Larger institutions have a larger benefit to create budgets to determine total costs per year.
Determining the Yield %• Yield % = EP weight/ AP weight
Examples:
As Purchased Edible Portion Yield %
7 lbs 3.5 lbs 50%
5 lbs 2 lbs. 40%
10 lbs 6 lbs. 60%
Yield %