CAI 121 Product Id & Purchasing Unit 3 Lecture
During this unit, we will compare and contrast the methods used in food preservation, name the various packaging materials used in food service, and emphasize the importance of product specifications. We will also look at the considerations made in conducting quality analysis, and explore the concept of make-or-buy. As we continue with the unit, we will examine the organization of staffing as it applies to food service operations, and cover what common features are found in the buyer’s office, dry and refrigerated storage areas, and the receiving dock. As we finish the unit, we will focus on the importance of storeroom sanitation training for your staff.
Purchasing preserved foods, or preserving foods in-house is a great way to make money. Purchased preserved foods have a longer shelf life than fresh foods, so you can cut down on waste. Preserving foods also allows you to cut down on waste by allowing you to utilize every part of the animals you purchase, and to preserve fresh produce at their peak for use throughout the year. Many chefs are …show more content…
Vacuum packed foods have a longer shelf life than fresh foods. Depending on the product, by vacuuming packing the product and properly storing it, you can extend the shelf life quite a bit. This is a great way to cut down on waste in your kitchen. Vacuum packing allows you to buy in bulk and use on your schedule. For example, vacuum packing allows you to buy a whole side of beef, cut it down into steaks, seal it, and extend the shelf life. If you were not vacuum sealing your beef, you would have to use it all in a few days. Even if you are not vacuum sealing food in-house, vacuum packaging allows you to purchase individually packaged cuts of meat that have an extended shelf life, and will help you with portion control because everything is pre-weighed when you purchase
During this unit, we will compare and contrast the methods used in food preservation, name the various packaging materials used in food service, and emphasize the importance of product specifications. We will also look at the considerations made in conducting quality analysis, and explore the concept of make-or-buy. As we continue with the unit, we will examine the organization of staffing as it applies to food service operations, and cover what common features are found in the buyer’s office, dry and refrigerated storage areas, and the receiving dock. As we finish the unit, we will focus on the importance of storeroom sanitation training for your staff.
Purchasing preserved foods, or preserving foods in-house is a great way to make money. Purchased preserved foods have a longer shelf life than fresh foods, so you can cut down on waste. Preserving foods also allows you to cut down on waste by allowing you to utilize every part of the animals you purchase, and to preserve fresh produce at their peak for use throughout the year. Many chefs are …show more content…
Vacuum packed foods have a longer shelf life than fresh foods. Depending on the product, by vacuuming packing the product and properly storing it, you can extend the shelf life quite a bit. This is a great way to cut down on waste in your kitchen. Vacuum packing allows you to buy in bulk and use on your schedule. For example, vacuum packing allows you to buy a whole side of beef, cut it down into steaks, seal it, and extend the shelf life. If you were not vacuum sealing your beef, you would have to use it all in a few days. Even if you are not vacuum sealing food in-house, vacuum packaging allows you to purchase individually packaged cuts of meat that have an extended shelf life, and will help you with portion control because everything is pre-weighed when you purchase