PURCHASING

Paypay (Chuck)

Nilagang Baka.

Kadera (Chuck Rib)

Kaldereta.

Pecho (Brisket)

Beef Pares, Corned Beef.

Bulalo (Shank)

Bulalo.

Kalitiran (Blade Clod)

Beef Mechado.

Kenchi (Fore/Hind Shank)

Sizzling Bulalo, Kare-Kare.

Tagiliran (Short Ribs)

Crispy Tadyang, Sinigang.

Tapadera (Sirloin)

Tapa, Bistek.

Solomillo (Tenderloin)

Tenderloin Steak.

Camto (Flank)

Beef Mami.

Kabilugan (Round)

Morcon.

Little or No Bone

3–4 servings/lb: ground beef (4), flank steak (4), round steak (3–4), stew meat (3–4), boneless roast (3–4), liver (4).

Medium Bone Content

2.5–3 servings/lb: rib roast (2.5), brisket (2.5–3), porterhouse steak (2.5–3).

High Bone/Fat Content

1.5–2 servings/lb: spareribs (1.5–2), shank (1.5–2), T-bone steak (2).

Poussin

Either sex, <4 weeks old.

Cornish Game Hen

Either sex, 5 weeks old.

Broiler / Fryer

Either sex, <10 weeks old.

Roaster

Either sex, <4 months old.

Capon

Castrated male, 8–12 weeks old.

Hen / Fowl / Stewing Chicken

Mature female, >10 months old.

Cock / Rooster

Mature male, >10 months old.

Turkey: Fryer-roaster

Turkey: Young Hen/Tom

Turkey: Yearling Hen/Tom

Turkey: Mature/Old

15 months.

Duckling

Duck: Roaster

Duck: Mature/Old

6 months.

Goose: Young

Goose: Mature

6 months.

Squab

Pigeon

4 weeks.

Low-Temperature Long-Time (LTLT)

145°F (63°C) for 30 minutes; refrigeration required.

High-Temperature Short-Time (HTST)

161°F (72°C) for 15 seconds; refrigeration required.

Higher-Heat Shorter-Time (HHST)

212°F (100°C) for 0.01 second; refrigeration required.

Ultrapasteurization (UP)

280°F (138°C) for 2 seconds; refrigerated, extended shelf-life.

Ultra-High Temperature (UHT) Sterilization

280°F–302°F (138°C–150°C) for 2 seconds; shelf-stable at room temperature until opened.

Whole Milk

≥3.25% milk fat; ≥8.25% milk solids-not-fat (MSNF).

Reduced-Fat Milk

0.5%–2.0% fat; ≥8.25% MSNF.

Fat-Free / Skim Milk

Evaporated Milk

6.5% fat; 25.0% MSNF; 60% water removed.

Condensed Milk

7.5% fat; 25.5% MSNF.

Sweetened Condensed Milk

8.0% fat; 28.0% MSNF; 15% added sugar.

Filled Milk

Dairy fat is replaced with vegetable oil.

Sour Cream

18% milk fat.

Light / Coffee Cream

18%–30% milk fat.

Light Whipping Cream

30%–36% milk fat.

Heavy Whipping Cream

≥36% milk fat.

Standard Commercial Ice Cream

Must contain ≥10% milk fat, ≥20% total milk solids, weigh ≥4.5 lbs/gallon, and contain ≥1.6 lbs total solids/gallon.

Mellorine

Lower-cost ice cream substitute formulated with vegetable fats instead of butterfat.

Parevine

Kosher frozen dessert formulated completely free of milk fat and milk solids.

Unripened / Fresh Cheese

Cottage, Cream, Ricotta, Primost, Queso Blanco.

Soft / Surface Ripened Cheese

Brie, Camembert, Bel Paese, Limburger.

Semisoft Cheese

Blue/Bleu, Brick, Colby, Edam, Feta, Gouda, Monterey Jack, Mozzarella, Muenster, Roquefort.

Hard Cheese

Cheddar, Caciocavallo, Gruyère, Provolone, Swiss/Emmentaler.

Very Hard / Grating Cheese

Aged Asiago, Parmesan (Reggiano), Romano, Sap Sago.

Dry Storage

50°F to 70°F (10°C to 21°C); relative humidity 50% to 70%; group items logically and alphabetize; label containers with receiving dates; enforce FIFO.

Dry Storage Shelving

Metal construction; minimum 6 inches off the floor; placed away from walls for air circulation; stack heavy bags/cases on slatted pallets or wheeled dollies.

Refrigerator Storage

0°C to 4°C (32°F to 40°F); store cooked/ready-to-eat foods above raw meats to eliminate cross-contamination risks; rapidly cool hot foods in shallow pans before cold storage.

Freezer Storage

Below 0°F (-18°C); use moisture- and vapor-proof overwraps to prevent freezer burn.

Fine Dining Plating Ware

Porcelain/china.

Casual Dining Plating Ware

Ceramic/stoneware.

Quick-Service Plating Ware

Melamine.

Catering Plating Ware

Disposables.

White Plates

Universal canvas; makes food colors pop, especially red items.

Black Plates

Provides high contrast for brightly colored foods.

Yellow Plates

Ideal contrast frame for green vegetables.

Blue Plates

Pairs well with yellow and orange foods.

Brown/Black Plates

Accentuate beige or light-toned items.