Purchasing Final Study Guide pt. 2

Food and labor cost.

What are the two highest expenses in a restaurant?

One Stop, Full Line Distributors

These are the companies that carry everything else that you will use in addition to meat. Their selection will be very large and run the spectrum from frozen processed items to fresh-cut, custom fabricated meat. Their prices will usually be very competitive.

Specialty Meat Purveyors and Distributors

This distribution’s selection will probably be more towards fresh and frozen, as well as specialty meat items, but not have as much processed. Their prices may be competitive, or be high due to the specialty nature of their business. They will usually be able to “custom” cut items for you easier than with one stop distributors.

Smaller “Butcher” Shops

Suppliers with much smaller selection, significantly higher prices, less consistency due to smaller batches of meat produced, but higher level of service.

Commodities Brokers

Bulk purchasing of a smaller selection of products at lower prices, usually frozen goods.

Broadline Brokers

These suppliers represent many manufacturers and can offer some aspects of different distributors.

1.) Tenderness and consistency

2.) Juiciness

3.) Flavor

What are the three factors that are evaluated to determine meat quality?

most tender

In general, the parts of the animal that get the least amount of use, are going to be the ______, and vice versa.

1.) Fat Trim

2.) Age

3.) Origin

4.) Grading - both for quality and yield

5.) Specific fabrication details. (size, weight, dimension, etc.)

What are examples of specifications that can be made for meat?

1.) Fresh or frozen

2.) Steaks, roasts, ground, chops

3.) Whole primal or fabricated

4.) Higher/lower grades

5.) Canned products

6.) Cooked, partially cooked, or raw

7.) Cured, smoked, brined, pickled

8.) Processed entrees

What are examples of forms of meat that can be purchased?

Half Carcass Cut

A meat cut where it’s literally half the animal, gutted, beheaded, and skinned.

Quarter Carcass Cut

Same as a half carcass cut, but into hind and fore-quarter sections of the animal.

Primal Cuts

Major cuts of the animal….loin, rib, chuck, brisket, round, shank, still requiring much further fabrication.

Sub-Primal Cuts

The primal cuts broken down to small items - generally some type of roast.

Portion Cuts

The sub primal cuts broken down to smaller or even single service sizes of cuts. Typically steaks and smaller roasts.

Custom Cuts

Cuts such as ground, diced, julienned, chopped, or any random cut.

Cryovacing

The process by which meat or any other items are placed into air-tight bags with all the air removed. Extends the shelf life for meat by weeks, making purchasing, storage, and usage much easier, with less waste.

Study this!

Study this!

Dry Aging Meat

The type of aging that is the most expensive and takes the longest amount of time. Meat is hung in a clean, temperature and humidity-controlled cooler for a period of two to four weeks. During this time, enzymes within the meat to break down the muscle and tissues, making it tender. Moisture is lost, forming a crust that needs to be trimmed and discarded.

Wet Aging Meat

Occurs when meat and its own juices are vacuum packed in plastic and boxed for distribution. Because the plastic packaging doesn’t allow loss of moisture, the meat may absorb more moisture which results in an increase in juciness and tenderness.

1.) Wholesomeness (ensures the meat is safe for consumption)

2.) Quality (most processers have it done in order to market their product, meat is given a grade)

3.) Yield (determines amount of external fat)

What are the three ways that meat is inspected?

Swiss Cheese

Medium-hard cheese made from cow’s milk. The “eyes” are formed by CO2 gas bubbles during fermentation.

Bleu Cheese

Injected or natural mold to ripen and give flavor. An example is roquefort, typically only from France.

Fresh Cheese

Unripened and eaten quickly. An example is fresh mozzarella.

Hard Cheese

Parmesan like, long aging, and low moisture.

Semi-Soft Cheese

Very high in moisture, example is Havarti.

Sausage

Any meat that is chopped, seasoned and formed into a symmetrical shape.

Pancetta

An Italian-style bacon that is cured with salt, peppercorns and cloves. Not smoked and packed in a roll, like a sausage!

Irish Bacon

Smoke-cured bacon takes on the appearance of a boneless pork loin roast. Obtained from the “eye” part of a piece of pork loin.

Canadian Bacon

Similar to Irish, also obtained from the pork loin. Contains less fat and calories than American'-style and is referred to as “back bacon” because the meat for the bacon comes from the back of the pig.

American-Style Bacon

Comes from the stomach of the pig, cured in salt and then smoked. Virginia bacon is the most common type.

Slab Bacon

A large, single piece of bacon with the rind left on. Receives additional flavor when it’s smoked over roasted corncobs.

Peppered Bacon

The bacon receives a spicy coating of coarsely ground black pepper.

Apple Wood-Smoked Bacon

Smoke from burning pieces of apple wood is the key to curing this bacon and infusing it with smoke.

Wet-Cured Ham

This type of ham is what is available in stores. Created by submerging that ham in a salty brine solution or injecting the brine into the ham.

Dry-Cured Ham

Ham that is rubbed all over with salt and then left to cure.

Country Ham

The hogs used to make this ham are usually raised on corn and then fed an expensive diet that can include acorns, peaches and peanuts which affects the flavor of the ham.

Spiral-Cut Ham

Fully cooked, wet-cured, smoked hams that have been ingeniously sliced using a special spiral slicing machine that cuts the ham in a continuous motion from top to bottom.

Prosciutto Ham

Generally, these salty hams have been dry-cured and aged but not smoked or cooked.

Iberico Ham

Spain originated, from the wild, dark Iberico pig, which is allowed to forage for wild acorns and herbs.

Tasso Ham

Cajun speciality that is cured, heavily spicy and smoked. Used as seasoning in gumbo, jambalaya, and other regional specialities.

1.) It is safe to use?

2.) Is it good to use?

3.) Is it worth it to use?

What are the three questions to ask when wanting to use leftovers?

Green Meat

Refers to meat that has developed a greenish tint due to one of several factors such as a natural change in pigment due to heat or processing.

• Linen

• Dishware

• Kitchen Equipment

• Cleaning Supplies

• Staffing

• Glassware

• To-Go Supplies

• POS Systems

• Security Cameras

Examples of nonfood expense items?

• Advertisement

• Pest Control

• Cleaning Service

• Maintenance (HVAC, plumbing, repair)

• Laundry Service

• Waste Removal

• Landscaping

• Security

Examples of services that may need to be purchased in a restaurant?

• Grains and Rice

• Flour and Baking Mixes

• Pasta and Noodles

• Legumes and Pulses

• Sugar and Sweeteners

• Spices and Seasonings

• Dried Fruits and Nuts

• Powdered and Dehydrated Products

• Cereals and Breakfast Items

• Snack Foods and Crackers

Examples of types of dry goods?

Milk, bacteria cultures, and rennet (a complex set of enzymes produced in the stomach of mammals. Primary component is chymosin)

What are the three primary ingredients of cheese making?

• 12-ounce bottle

• 12-ounce can

• Keg (15.5 gallons or 13.2 gallons)

• ½ Keg (7.75 gallons)

• ¼ Keg (3.88 gallons)

What are standard sizes for beer?

• 750-ml bottle

• 1-liter bottle

• 1.75-liter bottle

What are standard sizes for spirits?

• ¼ bottle - 175 ml

• ½ bottle - 375 ml

• 1 bottle - 750 ml

• 2 bottles - 1.2 liters

• 4 bottles - 3 liters

What are the standard sizes for wine?

Tariffs can significantly impact your business by increasing costs, disrupting supply chains, and altering pricing strategies, necessitating proactive planning and adaptation.

How do tariffs affect a business?

1.) Correct Item/Quantity

2.) Packaging Integrity

3.) Product Quality and Freshness

4.) Temperature Control

5.) Signs of Contamination

What five things should you check when receiving a product?

• Ribeye

• Sirloin

• Tenderloin

• Brisket

• Chuck Roast

• Flank

• Short Ribs

• Skirt Steak

• T-Bone

• Porterhouse

Examples of beef cuts?

1.) Prime

2.) Choice

3.) Select

4.) Standard

What is the quality grading for Beef?

1 - 5, the lowest meaning the leanest.

How is beef graded based on yield?

1.) Overall Taste

2.) Appearance

3.) Yield/Shrinkage

4.) EP Cost

5.) Brand Name/Customer Appeal

What are the factors that can be considered when deciding if speciality meat is usable?

1.) Cost

2.) Quality

3.) Staffing

4.) Integrity

What factors go into deciding whether to make or buy a product?

1.) Milk Preparation/Collection

2.) Curdling

3.) Cutting and cooking

4.) Draining

What is the process of making cheese?

Usually the shoulder or the butt of the pig.

Where does pulled pork come from?

The belly.

Where does bacon come from?

The leg.

Where does ham come from?

The loin.

Where do the ribs come from?

Tough

Is the shoulder of beef tough or tender?

Tough

Is the round of beef tough or tender?

Tough

Is the brisket of beef tough or tender?

Tender

Is the rib of beef tough or tender?

Tough

Is the shank of beef tough or tender?