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PURCHASING GROCERIES

PURCHASING GROCERIES. Processed Food Inspection. Inspected for wholesomeness Grading voluntary no single categorization exists but USDA Grade A, B, C typical for canned, bottled, frozen and dried items BUT many exceptions.

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PURCHASING GROCERIES

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  1. PURCHASING GROCERIES

  2. Processed Food Inspection • Inspected for wholesomeness • Grading voluntary • no single categorization exists but USDA Grade A, B, C typical for canned, bottled, frozen and dried items • BUT many exceptions

  3. 8 oz. 1 cup (specialty items)No 1 (picnic) 11 oz/1 ¼ cups (soup)No 300 14-16 oz/1 ¾ cups (beans, cranberry sauce)No 303 16-17 oz/2 cups (apple sauce)No 2 1 lb 4 oz/2 ½ cups (juice, canned veggies)No 2½ 1 lb 13 oz/3 ½ cups (canned fruit, pumpkin)No. 5 56 oz/7 1/3 cups (large juice can) No. 10 6 lb 6 oz/12 cups (restaurant size) Can Sizes

  4. Is Bigger Always Better? • Dried oregano is more expensive in small bottles, you know you can save by buying in bulk BUT: • Do you have room to store it? • Will it get used quickly enough to stay fresh? • Are you inviting theft by having little bottles around?

  5. Receiving Processed Food • Cans, bottles, pouches- check for leaks, swelling, rust, dents, broken seals. Refuse them if they are not in good condition. Note- bulges • Dried- check for mold, bugs, broken pieces • Frozen- look for evidence of thawing, freezer burn, temp.

  6. Botulism • botulism toxin is destroyed by high temperatures • Metal cans containing food in which bacteria, possibly botulinum, are growing may bulge outwards due to gas production from bacterial growth • Discard bulging cans! • Any container of food which has been heat-treated and then assumed to be airtight which shows signs of not being such, (metal cans with pinprick holes from rust), should also be discarded. • Health Dept. looks for dented cans and how disposed

  7. Check amounts • Did you order a full case, half case etc? • Does amount match? Spot check individual portions, dates • Back door- the person receiving food should have a copy of the purchase order to see what exactly you asked for.

  8. The receiver should have:What is their empowerment level? Tools at Hand • thermometer • scale • calculator • hand truck • ruler • laptop? • Internet? • phone • radio • gloves

  9. Cooking Oils • Raw vs. refined • flash/smoke point • most unrefined oils have a smoke point of about 320°F • saturated/unsaturated/polysaturated • oil/shortening • cholesterol • hydrogenated/trans-fat

  10. Olive Oil • Made by pressing tree-ripened olives • Mostly from Spain, Italy, Greece, France • The best are cold-pressed, no chemicals • Acidity makes bitter, so desirable to have the least amount of acid in the oil

  11. Grades of Olive Oil • Extra-virgin: >.8% oleic acid • Virgin: > 2% • Ordinary Virgin: >3.3 % • Lampante oil: <3.3% used for refined oils • “light” • Filtered/Unfiltered • smoke point ranges from 320°F-468°F depending on how much it is refined

  12. Canola Oil • Canadian Oil- Low Acid • Made from rape-seed • Low in saturated fat yet good smoke point for cooking • Inexpensive • S.P. 375°F-450°F depending on processing

  13. Soybean Oil • Soybean oil is very popular because it is cheap, healthful and has a high smoke point. Soybean oil does not contain much saturated fat. Like all other oils from vegetable origin, soybean oil contains no cholesterol. • S.P. 460°F

  14. Other Cooking Oils • white sesame (450°F) • corn (450°F) • grapeseed (420°F) • peanut (450°F) • safflower (510°F) • sunflower (450°F) • cottonseed (420°) • mixtures

  15. Flavoring Oils • toasted sesame • walnut • hazelnut • almond • pumpkin • avocado • Flavored oils: chili, garlic, herb

  16. Tasting Olive Oils • Apple/Green Apple • Almond: • Banana • Bitter • Buttery • Floral • Fruity • Grass • Hay/Straw • Herbaceous • Peppery • Flat/Bland • Greasy • Musty • Rancid

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