Introduction |
Acknowledgments |
Chapter 1 Purchasing Policies |
Purchasing |
What Are Specifications? |
How to Use Specifications |
The Purchasing Function: What Is It? |
How to Write a Purchasing Manual |
What to Charge? |
Determining Pricing |
Purchasing Systems |
Selecting Sources |
Systems Contracting |
One-Stop Shopping |
Cooperative Buying |
Techniques for Purchasing Food |
Constructive Procedures |
An Uncomplicated Accounting System |
Internet Resources |
Chapter 2 Fruits, Fresh and Processed |
Writing the Specifications |
Fresh Produce |
Specialized Production |
Packing |
Transportation |
Temperature Control |
Distribution |
Restaurants and Mass-Feeding Institutions |
Waste and Loss |
Standard Grades and Inspection |
Contracts |
Voluntary Grading |
Compulsory Grading |
Inspection Procedure |
Grade, Condition, and Quality |
Price |
Inspection |
Adequate Care |
Freshness |
Seasonality |
Varietal Distinctions |
Size |
Packaging |
Partially Prepared Vegetables |
Handling Care |
Sample Specifications for Fruits-Fresh and Processed |
Dwarf Rootstocks |
Internet Resources |
Chapter 3 Vegetables |
Sample Specifications for Vegetables |
Internet Resources |
Chapter 4 Dairy Products |
Milk and Milk Products |
Cheese |
Butter |
Internet Resources |
Chapter 5 Eggs |
Structure, Composition, and Formation of the Egg |
Grading |
Shell Color |
General Standards |
General Quality Factors |
Exterior Quality Factors |
Classification of Interior Quality |
Loss Eggs |
U.S. Standards, Grades, and Weight Classes for Shell Eggs |
U.S. Consumer Grades and Weight Classes for Shell Eggs |
U.S. Wholesale Grades and Weight Classes for Shell Eggs |
U.S. Nest-Run Grade and Weight Classes for Shell Eggs |
Egg Standards |
How to Buy Shell Eggs |
Internet Resources |
Chapter 6 Poultry |
Standards and Grades 83 |
Official Identification by Graders |
Licensed by the U.S. Department of Agriculture |
Classes |
The Poultry Division |
Poultry Eligible for Grading |
Poultry Inspection |
Marks on Consumer Containers |
Marks on Shipping Containers |
Grading According to Quality Standards and Grades |
Examining Carcasses and Parts to Determine Quality |
Cutting Poultry Parts |
Standards for Quality of Ready-to-Cook Individual Carcasses and Parts |
Standards for Quality of Specified Poultry Food Products |
U.S. Consumer Grades for Ready-to-Cook Poultry and Specified Poultry Food Products |
U.S. Procurement Grades for Ready-to-Cook Poultry |
Grading According to Special Requirements |
Internet Resources |
Chapter 7 Fish |
Packed under Federal Inspection |
Quality |
Product Description |
Market Forms of Fish |
Categories of Cuts and Shapes of Prepared Fish |
Frozen Fish |
Internet Resources |
Chapter 8 Meat |
Meat in the Foodservice Budget |
Composition and Structure |
Refrigeration |
Freezing |
Tempering |
Meat Buying Know-How |
Inspections |
Grading |
Class |
Meat Conformation |
Finish |
Marbling |
Quality |
Cutability or Yield Grading |
Cut It, or Buy It Cut? |
How Much to Order? |
How Much to Pay? |
How Much to Charge? |
What Is the Cost? |
Writing Meat Specifications |
Institutional Meat Purchase Sp |