Food Procurement Final Exam Questions and Answers Latest Update 2024 (Rated A+)
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Food Procurement Fnal
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Food Procurement Fnal
Food Procurement Final Exam Questions and Answers Latest Update 2024 (Rated A+)
What are the U.S grades for fresh produce - Answers - Fancy:the top quality produced; represents about 1 percent of all produce
- No. 1:the bulk of the items produced; the grade that most retailers purchase
- Comm...
Food Procurement Final Exam Questions and Answers Latest Update 2024 (Rated A+)
What are the U.S grades for fresh produce - Answers - Fancy:the top quality produced; represents about
1 percent of all produce
- No. 1:the bulk of the items produced; the grade that most retailers purchase
- Commercial:slightly less quality than U.S. No. 1
- No. 2:much less quality than U.S. No. 1; very superior to U.S. No. 3 Combination— usually a mixture of
U.S. No. 1 and U.S. No. 2 products
- No. 3:low-quality products just barely acceptable for packing under normal packing conditions Field
run—ungraded products
What is the most frequently ordered grade of fresh produce in the hospitality industry? - Answers The
grade most often ordered is the high end of U.S. No. 1, or the equivalent. Clubs, hotels, and restaurants
normally order the high end of U.S. No. 1 or the U.S. Fancy grade.
A product for fresh lemons could include the following information : - Answers a. Intended use
b. Exact name
c. U.S. Government grade (or equivalent)
d. Packer's brand name (or equivalent)
e. Product size
f. Size of container
g. Type of packaging material
h. Packaging procedure
i. Minimum weight per case
j. Product yield
k. Point of origin
l. Color
m. Product form
n. Degree of ripeness
, o. Ripening process used
p. Preservation method
Why does the foodservice operator normally not care for fresh produce that has been in controlled
atmosphere storage? - Answers The produce held in atmosphere-controlled chambers will remain as is
for a considerable period of time. Unfortunately, when this produce is removed from this environment,
it deteriorates very rapidly. Hence, buyers are reluctant to purchase these types of products.
Why should buyers note the min weight per case on their specifications for fresh produce? - Answers
Fresh produce tends to "shrink," or dehydrate, while in transit. Thus, specifying a minimum weight
enables buyers to receive the appropriate amount while simultaneously giving suppliers some shrink
allowance.
Why is the point of origin for fresh produce very important - Answers If buyers shop around, they must
be careful that they understand the differences in quality, texture, appearance, and taste that will
accompany products from different areas of the world.
what is an appropriate intended use for:
a. green tomatoes
b. u.s no. 2 grade tomatoes
c. roma or plum tomatoes
d. field run fresh produce - Answers Some examples would be: a) fried green tomatoes, chutney, salsa;
b) tomato juice, tomato sauce, salsa; c) tomato sauces, canning; d) this grade of produce goes into
processing so there is a great variety of applications including generic canned fruits and vegetables.
when would a buyer use a packer's brand in lieu of a U.S. grade when preparing a product specification
for fresh tomatoes? - Answers It would most likely be used when purchasing a product that does not
have established grading standards. Even if the produce is graded, a packer's brand may be a better
choice because it may indicate that a particular packing process has been used or that a particular
cleaning and cooling process has been followed in the field. U.S. grades may or may not indicate these
attributes, depending on the area of the country the products come from.
What are some advantages and disadvantages of buying fresh produce from a farmers' market? -
Answers Over the years, farmers' markets have become more visible, numerous, and popular. Many
chefs prefer purchasing at least some products from these suppliers because of the freshness and the
ability to select exactly what they want. Many markets have several suppliers, which makes it easier for
chefs to shop around. Furthermore, in some cases, a farmers' market may offer unique items that
traditional suppliers don't carry
Assume that you manage a cafeteria and have run out of salad greens at 7:30 pm on a saturday night.
what do you do? - Answers This is a subjective question; there is no right or wrong answer. An answer
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