Preparing Ingredients and Cooking Meals according to recipe

Purchasing

process of acquiring goods or products with the right specifications at the right price from reliable sources

Perishable food

food items that possess a short shelf life after purchase, liable to spoil or decay

Staple food

food items that can be kept at room temp like groceries and canned goods

Contract items

basic items that are purchased or consumed on a daily basis

Purchasing guidelines

buy by weight if possible

buy by quantity and size if possible

buy by brands or trade names

buy food in season

buy items with longer expiry dates

Purchasing meat

meat sold in the market should have passed meat inspection. a stamp appears on the meat showing that the meat has been inspected for quality control.

meat may come pre-packed: fresh or frozen, in transparent wrappings and displayed in refrigerated shelves foe self service

in some supermarkets and public markets, different kinds of meat may be displayed unwrapped and comes in different cuts and sizes

fresh meat is not discolored and is free from unpleasant or foul odor

highly recommended that you should buy only the exact quantity that you need for food prep

Purchasing chicken

a good quality chicken is plump, full-breasted, and the breast bone is covered with flesh.

the color may be off white or light yellow, depending on the breed. dark colored flesh and skin means that the chicken is not fresh.

the skin of mature poultry is dry and coarse.

legs and thighs must be covered with flesh

the fat of the chicken must be under the skin and down the back, over the thighs, and along the sides. overly mature chicken have excess fat.

fresh chicken meat is free from discoloration and foul odor

Purchasing seafood

all seafood should be bought fresh

fresh fish have clear, bright, slightly protruding or bulging eyes

the flesh of the fish is firm and its scales are shiny and intact

it is free from foul odor

gills of fresh fish are bright red in color

Purchasing fruits and vegetables

fruits and veg should be bought fresh and free from dirt

leafy vegetables should be crispy and free from discoloration

fruits in season are cheaper

Nonperishable food

are items that have longer shelf life

Receiving

stage when the goods are handed to the one who purchased itStoring i

Storing

stage when the goods are classified, segregate, labeled and placed to their apt areas

Purchasing

providing an invoice or purchase order and quantifying each item by weighing and measuring

Receiving

involves the checking and inspecting of delivered food