Product Quality

1
Product QualityKnow Your Product
2

• Food Production

OH 2-1
2
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.

3
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.

4
Produce

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

5
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.

6
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 methodfrozen, canned, and cured
• Conveniencecosts might be reduced.
• Storage capabilitiesprocessed 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 41F (5C) or lower
• Frozen fish that has been thawed or refrozen
  should be returned.
• Shellfish
• Received live or frozen
• Internal temperature of 45F (7C)
• Crustaceans
• Alive upon receipt
• Temperature of 41F (5C) 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 meatfound in areas with little muscle use.
• Dark meatlocated 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
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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 sugarrefined sugar mixed with molasses
• Chocolatedry cocoa powder and other ingredients

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Leavening Ingredients

• Leaveningthe 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
• Examplesginger, paprika, nutmeg
• Herbs
• Come from leafy green plants grown in temperate
  climates
• Examplessage, 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 ObjectivesWhat 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.