PURCHASING PART 2

PART I - MEALMA FOLDER

COMBINATION STORE

60% food. 40% general merchandise

WAREHOUSE

no-frills, wholesale products at a low price

CONVENIENCE STORE

stop and shop; hop in stores

FARMERS MARKET

direct outlets from producers

FOOD COOPERATIVE

organized selling at wholesale price

supermarket

centralized, self service, 6 food departments

open date labeling

pull date, freshness date, expiration date

CODE DATING

barcodes: computerized check-out system

FRESH, FROZEN, DRIED, CANNED

market forms of vegetables

fresh, dried, or candied, preserves, pick

market form of fruits

JAM, JELLY, MARMALADE

types of fruit preserves

GIBLETS

refers to the heart, liver, and gizzard of poultry often cooked separately

jam

whole or chopped fruit

jelly

strained fruits

MARMALADE

with fruit peels

TULYA

fresh water clams of Laguna de Bay

WHOLE OR ROUND FISH

marketed just as they come from the water; may be scaled and eviscerated

DRAWN FISH

marketed with only the entrails removed

DRESSED FISH

scaled and eviscerated; head, tail, fins removed

STEKAS FISH

cross section slices

FILLETS

cut lengthwise away from the backbone

STICKS

pieces cut lengthwise or crosswise; portioned uniform in size

BUTTERFLY FILLET

two single fillets held together by uncut flesh and skin

SHUCKED

market form of shellfish removed from the shell

LIVE SHELLFISH

crabs, lobsters, clams and oysters should be purchased live

Headless

shrimp with head and thorax removed

COOKED

edible portion of shellfish cold cooked or ready to eat

WHIPPING CREAM

dairy products has the greatest fat percentage

7.9-9

percentage fat of evaporated milk

3.5

percentage fat of whole milk

0.5 - 1

percentage fat of low fat milk

white rice

milled or polished

pigmented rice

brown unpolished: black and red varieties

parboiled

partially cooked in its husk without allowing kernels to swell

sherbet

less than 2 percent milkfat, water, sugar and fruit flavorings

18-30%

percentage fat of light cream

30-36%

fat, whipping cream

36%

heavy whipping cream percentage fat

cultured milk

addition of lactic acid bacteria

buttermilk

addition of culture to fresh, pasteurized, fluid whole milk

yogurt

cultured non fluid milk product, streptococcus thermophilus and lactobacillus bulgaricus

quinoa

pseudo-cereal high in antioxidants

all purpose flour

combination of hard and soft wheat

self-rising flour

1 cup contains 1 ½ tsp baking powder and ½ tsp salt

cake flour

soft wheat, low protein content

pastry flour

slightly higher protein content than cake flour, less starch

bread flour

high protein content for gluten formation

semolina flour

coarsely ground endosperm of durum wheat for high quality pasta

durum flour

by product in the production of semolina flour enriched with b vitamins and iron used for noodles

cereal grains

wheat, oats, barley, sorghum, rye, millet are example of

concous

semolina grains sprinkled with salted water rubbed to make tiny pellets, steamed and dried

leavened

whole grain, white, sourdough, rye, wheat

unleavened

chapati, tortilla, roti, pita

quickbread

chemically leavened with baking powder, cakes, muffins, waffles

egg noodles

chinese hand pulled noodles

rice noodles

banh pho (flat), bihon

potato noodles

glass noodles in korea

mungbean

sotanghon

buckwheat

japanese soba

round pasta

for spaghetti, angel hair

flat ribbon

fetuccine, lasagna, tagliatelle, linguine

tubular cylindrical

penne, ziti, rigatoni, canelloni, macaroni

stuffed pasta

ravioli, tortellini

bowtie

farfalle

shell

orecchiette

spiral

fusilli

rice shaped

orzo

coffee arabica

ethipioa; central and south america flourish at altutudes above 2000 ft

coffee robusta

congo; largely produced in vietnam lower altitudes

coffee liberica

barako coffee grown in the philppines

espresso

hot water forced through ground coffee; high pressure

americano

hot water added to espresso

cappucino

espresso, hot milk. steamed milk foam

cafe latte

1/3 espresso, 2/3 milk

macchiato

espresso with small amount of milk

thai iced coffee

iced espresso with condensed milk

black tea

fermented and dried tea

white tea

minimally processed from youngest leaves

green

dried without fermentation tea

oolong

shorter fermentation period; taiwan and china