Hrma 1345 1st Edition Lecture 13Outline of Last Lecture I. Boiling methodII. Ice-Point methodIII. General thermometer guidelinesA. When using thermometersIV. General purchasing and receiving principlesB. Purchase food from approved, reputable suppliersC. Arrange deliveries so they arriveV. Receiving and inspectingD. Key drop deliveriesE. RecallsVI. Receiving and inspecting specific foodsF. SeafoodG. ShellfishH. Shellstock identification tagsI. Fresh crustaceans in good condition willJ. Meat and poultryOutline of Current Lecture VII. Receiving and inspecting specific foodsK. LambL. PorkVIII. How poultry should be shippedM. How to spot mishandled poultryIX. EggsN. To test eggsX. MilkXI. Fruits and vegetablesO. Washing P. SpoilageXII. Quality vs. safetyXIII. Refrigerated and frozen processed foodsXIV. Frozen foodXV. MAP, Vacuum-Packed & Sous-Vide FoodsQ. MAPR. Vacuum-Packed FoodsS. Sous-Vide FoodsXVI. Guidelines for receiving maps, sous-vide and vacuum-packed foodsThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.Current LectureVII.K. - Lamb should be bright red- Do not accept if brownish or has a whitish surface covering the lean meatL. - Fresh pork is pink- Soft or rancid fat & a sour odor all indicate that the meat is spoiled & should be rejectedVIII.- Poultry should be shipped in self-draining crushed or shaved ice & below 40°F- Poultry shipped & stored at temperatures of 28°F will have a longer shelf lifeM.- Purplish or greenish color- Abnormal odor- Stickiness under the wings & joints- Dark wing tips (Red tips are acceptable)IX.- Purchase eggs from an approved, government inspected supplier- Choose suppliers who can deliver eggs within a few days of the packaging date- Eggs must be delivered in refrigerated truck- Shells should be clean & free of cracksN.- To test for freshness, break an egg on a flat dish- Acceptable eggs will have:o Firm , high yolkso Yolks that are not easy to breako Whites should cling to yolkso Store eggs with small end downX.- Purchase pasteurized daily products only- All milk & milk products should be labeled “Grade A”o This means they meet standards for quality & sanitary processing methods set bythe FDA & USPHS (US Public Health Service)- Receive them at a temperature of 40°F or lower- Fresh milk has a sweet taste, any off taste should be rejected- Milk that has expired its “sell by” date should be returned- Butter should have a sweet flavor, uniform color & firm texture- Don’t accept butter if it is rancid or has absorbed any off odors- Cheeses-check each cheese to see that it has its typical flavor, texture & color- They should have no signs of mold or off odorsXI.- Various fresh fruits & vegetable have different temperature requirements for transportation & storage so they might be held at different temperatures with few exceptions- Cut melons must be held at 41°F or lower- Fruit & vegetables are highly perishable- Put them into refrigerated storage quickly o Will lose one day of shelf life for every hour left out of refrigerationO.- In general, produce should not be washed before its stored- Washing won’t hurt leafy green vegetables but can cause some fruits and vegetables to decay faster such as strawberries and mushroomsP.- Spoilage will show up in a variety of ways, including mold, blemishes, cuts, mushiness, discoloration, wilty& dull appearance- I.e. Peaches with cuts are considered poor quality but acceptable for potatoes that will be mashedXII.- Use smell & taste to help determine product quality (not safety)o Unpleasant odors will tell when a product is not acceptableo With fruits, taste is the best testo Outer peel & skin can be blemished without affecting flavor or qualityo Wash everything before tastingXIII.- More & more establishments are using prepared foods- These include pre-cut meats, IQF Poultry (Individually Quick Frozen)& fresh-cut fruits & vegetables (bagged salads)- Wash EVERYTHING!- Processed foods can save you time & money ONLY if they are treated with the same caregiven to other food products.- Refrigerated processed foods should be delivered at 41°F or lessXIV.- All frozen foods should be delivered frozen with the exception of ice cream- Ice cream may be delivered & stored at temps between 6°F-10°F without affecting product safety or quality- Check frozen foods for signs of thawing & refreezing- Obvious signs are blocks of ice or beyond at the bottom of the case- Large crystals on the product- Discoloration- Stains on the outer packagingXV.Q.- MAP-o Modified Atmosphere Packaging- Air is removed from a food package & replaced with gases such as carbon dioxide or nitrogen - These gases help extend shelf lifeR.- The processing of removing air from around the food product sealed in a package. I.E. BaconS.- Sous-vide in a French term meaning “under vacuum”- Foods processed in this manner are vacuum-packed in individual pouches, partially or fully cooked & then chilled- They are then heated for service in the establishment- Removing oxygen can reduce or prevent the growth of some microorganisms that need oxygen to grow- However, the same conditions can promote the growth of anaerobic microorganismsXVI.- Make sure that the supplier has a HACCP in place- Reject packages with leaks- Reject products that appear slimy or has bubbles- Reject product that have unacceptable color- Check expiration dates- Frozen product should be frozen when they