Product Quality—Know Your Product
2
OH 2-1
2-1
 Food Production
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 2-2
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 2-3
Produce
These fresh produce items represent just a few of the many
ingredients required by most foodservice operations.
OH 2-4
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 2-5
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 2-6
Shellfish
OH 2-7
Seafood Selection Factors
OH 2-8
 Intended use
 Storage capability
 Market form
 Vendor selection
Market Forms of Fish
OH 2-9
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 2-10
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 2-11
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 2-12
Purchasing Meat
 Major purchasing concerns
 Intended use
 Fabrication needs
 Freshness requirements
OH 2-13
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 2-14
Quality Grades
OH 2-15
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 2-16
Poultry Cuts
OH 2-17
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.
OH 2-19
Choosing the Right Dairy Product
 Factors include
 Quality grade
 Intended use
 Processing needs
 Nutritional value
 Cooking procedures
OH 2-20
Cheese Varieties
OH 2-21
How Would You Answer
the Following Questions?
OH 2-22
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)
Flour
OH 2-23
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 2-24
Leavening Ingredients
 Leavening—the process in which baked
products produce gas that cause dough to rise
during preparation and baking.
OH 2-25
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 2-26
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 2-27
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 2-28
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 2-29
Food Packaging
OH 2-30
How Would Answer
the Following Questions?
OH 2-31
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)
Key Term Review
OH 2-32
 Brown sugar
 Dark meat
 Confectioners’ sugar
 Dry yeast
 Conformation
 Fermentation
 Dairy products
 Fermented
Key Term Review continued
OH 2-33
 Fresh yeast
 Hydrogenated
 Gluten
 Leavening
 Granulated sugar
 Margarine
 Homogenization
 Meal
Key Term Review continued
OH 2-34
 Pasteurization
 Reduced
 Perishable
 Shortening
 Poultry class
 Tempered
 Quality grade
 Tenderloin
Key Term Review continued
 Value-added
 White meat
 Wholesomeness
 Yeast
 Yield grade
OH 2-35
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.
OH 2-36