jimtrue.com : school : CUL135 : Mid Term

Posted by Jim True on August 7, 2009 9:29 PM. Last Updated August 7, 2009 9:29 PM

Disclaimer for all material noted here is at the bottom of this web page.

Mid Term

Grading Fresh Produce

• Fancy - Top Quality
• No 1: bulk of items produced (most restaurants)
• Commercial: slightly less than No.1
• No 2: much less quality
• Combination: mixture of no.1 and no.2
• No.3: low quality products, barely acceptable
• Field Run: ungraded

Mid Term Items

• Grading Fresh Produce
• Fancy: Top Quality
• No 1: bulk of items produced for most restaurants
• Commercial: slight less than No. 1
• No. 2: Much less quality
• Combination: mixture of No. 1 and No.2
• No. 3: Low quality products, barely acceptable
• Field Run: Ungraded
• Levinson for Midterm (purchasing for Large #'s)
• Culinary Math for Midterm
• Food Specifications (all 22 criteria) (Ch 01)
• General info for the Item: Performance requirement/intended use, Exact Name of the Product, Packer's Brand Name, US Quality Grade, Form, Color, Trade Association Standards
• Size & Packaging: Size Information, Acceptable Trim or Waste, Package Size, Type of Package
• Freshness Indicators: Preservation or Processing Method, Point of Origin, Packaging Procedure, Degree of Ripeness, Expiration Date
• Receiving Details: Approved Substitutes, Cost and Quantity Lmitations, General Instructions, Special Instructions to Bidders
• Miscellaneous: Chemical Standards, Test or Inspection Process
• Potential Problems with Purchasing Specs (Ch 01, p.15)
• Providing too broad or too strict specs can allow the bidders too much leeway or limit yourself to one bidder
• Receiving Process (documents) CH03
• Requisition Order to the Restaurant Mgr/Owner
• Purchase Order for the Vendor
• Vendor delivers order and provides invoice
• Receiving should hae invoice and purchase order, calculator, scales, specs, thermometers and log for rejections
• Rejection or credit slips
• Distribution Chain CH 02
• Suppliers: Growers, Manufacturers, Processors
• Distribution Process and Channels: Distributors (Specialty, Full Line (all but equipment), Broadline); Brokers, Manufacturer's Rep/Agents, Commissaries, Whole Clubs, Buying Clubs and e-Commerce
• Liquors: Brewers, Winemakers, Distillers, Microbreweries, Importers/wholesalers, Distributors, Alcohol Beverage Control

Disclaimer: These are MY notes taken from classroom lectures while I'm in the classroom. While I'm perfectly happy to share my notes with my classmates and I know I take very good notes, you should still make every effort to attend the class and TAKE YOUR OWN NOTES. I will not transcribe everything the instructor says in the classroom, and I will NEVER post pre-exam reviews. My notes will not replace the value of actually attending class and taking your own class notes.I also cannot attest to their accuracy, other than they are what was provided in the lecture; you should not reference my notes as "expert opionion" by any means, and if you notice an error or omission, please do me the favor of e-mailing me with the correction and I will re-post my notes. End of Disclaimer.