TLE L1-L3-2nd Qtr

Purchasing

It is also the act of buying.

Purchasing

a complex activity because it involves a lot of decision-making in obtaining the best quality items.

Purchasing

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

Perishable food

these are food items that have short shelf life after they have been purchased

Perishable food

These item are liable to spoil or decay.

Staple food

These are food items that can be kept at room temperature like groceries and canned goods.

Contract items

these are basic item that are purchased or consumed on a daily basis.

Buy by weight if possible

What is the purchasing guideline no.1?

Buy by quantity and size if possible

What is the purchasing guideline no.2?

Buy by brands or trade names

What is the purchasing guideline no.3?

Buy by food in season

What is the purchasing guideline no.4?

Buy items with longer expiry dates

What is the purchasing guideline no.5?

pinkish color

What color should a fresh chicken have?

plump

chicken should also be?

resilient

chicken should be __ when pressed

clear

the fish’s eyes should be?

moist and bright red

the fish’s interior gills should be?

moist, shiny and even slippery

the fish’s skin should be?

no unpleasant odour

the fish’s smell should be?

firm and elastic to bounce back when touched

the fish’s flesh should be?

The fish’s eyes should be red

Purchasing Fish no.1

The fish’s interior should be moist and bright red

Purchasing Fish no.2

The fish’s skin should be moist, shiny, and even slippery

Purchasing Fish no.3

There should be no unpleasant odour

Purchasing Fish no.4

The fish’s flesh should be firm and elastic to bounce back when touched

Purchasing Fish no.5

fresh and free from dirt

fruits and vegetables should be?

crispy and free from discoloration

Leafy vegetables should be?

cheap

fruits in season are?

Perishable Food

shorter shelf life

Non-Perishable Food

longer shelf life

Receiving

is a stage when the goods are handed to the one who purchased it.

Quantity, Quality, Price

The three needs of receiving?

Storing

is a stage when the goods are classified, segregated, labeled, and placed to their appropriate areas.

Keeping food items and supplies in a clean and dry storage room.

protecting food from cross-contamination no.1

Keeping them away from dust, pest, and other contaminants

protecting food from cross-contamination no.2

Arranging products at least 6 inches above floor especially the canned goods and other staple food.

protecting food from cross-contamination no.3

meal planning stage

This starts from ___ to protect those involved in food preparation from possible hazards.

hygiene, sanitation, and safety

these are very important aspect in food preparation

hygiene, sanitation, and safety

it is the duty of those in charge of food preparation to formulate food precautionary