California's Olive Oil

It's Thursday again and the day to rewie this week news article.

Check the New York Times talking about olive oil. When you buy extra virgen olive oil make sure it's cold pressed.

Cold pressed olive oil has been produced with the use of a low heat technique. The introduction of heat to the process of making oil will degrade the flavor, nutritional value, and color of the oil. Heat, however, increases the yield. This is the reason why cold pressed oil tends to be more expensive and better quality.


http://www.nytimes.com/2011/10/19/dining/californias-olive-oils-challenge-europes.html?_r=1&ref=dining

Lesson 4 Key Term Review

Chapter 3
Receiving and Sotring to Maintain Quality

1.       Ethylene gas—colorless gas that increases the ripening process of some fresh fruits and vegetables, while, at the same time, accelerating the deterioration of other nearby products

2.       First in, first out (FIFO)—inventory storage system that ensures that older products are used before newer products.

3.       Flash freezing—process in which food is frozen solid in a short period of time

4.       Oxidation—chemical effect of air in which a substance combines with oxygen.  Note: oxidation is a principle reason why perishable food spoils.

5.       Perpetual inventory—system of records used to track all goods entering and leaving a storeroom.

6.       Supplier list—list of suppliers that have met the operation’s criteria regarding food safety, product quality, and price.

 

Lesson 4

We will have class on Friday October 14.

Please read chapter 2 and 3.
We will have a quiz to review chapter 2 and don't forget homework.

Prof. Dominguez

Make mine a vinegar solution

This week the New York Times wrote an article about the use of vinegar in drinks.

Here is the link:


http://www.nytimes.com/2011/10/12/dining/vinegar-cocktails-are-making-the-rounds.html?_r=1&ref=dining

Lesson 3 Homework

UNIT COST

Food service operations purchase most food items from suppliers in bulk or wholesale packages. For example, canned goods are purchased by their case, produce by the flat, case or lug and other dry good by 50 or 100 pound bags. The purchased amount is rarely used for a single recipe; however it must be broken down into smaller units such as pounds, cups, quarts or ounces.

 
In order to have the correct ingredient cost for each recipe is necessary to convert As Purchased Cost or prices to Unit Costs.

       A.P. Cost
———————— = COST PER UNIT
   Number of Units

A case of #10 cans contains 6 individual cans. If a case of tomato paste costs $23.50. How much each can cost?

A.P. Cost  ($ 23.50)
————————     =   $ ______ COST PER UNIT
Number of Units  (6)

A.P. Cost  ($          )
————————     =   $ ______ COST PER CUP
# of Cups  (          )

COMMON CONTAINER SIZES

Canned Goods

Canned foods are package in standard-sized container, but the actual amount of substance in a can may vary depending on the density of the food. Always check the label on a can or jar for the accurate net weight.

Can	Approximate Weight	Average Number of Cups per Can	Number of Cans per Case
No. ¼ flat	4-3/4 oz.	½	24
No. ½ flat or 8 oz.	8 oz.	1	12 or 24
No. 1 Tall	12  to 16 oz.	2	12 or 24
No. 2	20 oz.	2 -½	24
No. 2 ½	28 oz.	3 -½	24
No. 303	16 to 17 oz.	2	12 or 24
No. 5	3 lbs. 8 oz.	5 -½	12
No. 3 cylinder or 46 oz.	46 oz.	5 -2/3	12
No. 10	6 lb. 10 oz.	13	3 or 6

Exercise 1

Find the unit cost for each item:

Item	A.P. Package	Cost	Unit Cost
Flour, cake	50# bag	$ 11.20	$                 lb.
Beans, fresh	28# bushel	$ 20.72	$                 lb.
Tomato puree	#10 can	$ 3.10	$                 cup
Milk	Gallon	$ 2.30	$                 oz.
Corn syrup	Gallon	$ 9.45	$                 cup
Salt	50# bag	$ 4.40	$                 oz.
Leeks	Crate/ 12 bunches	$ 17.40	$                 bunch
Onions	25# bag	$14.00	$                 lb.
Butter	36# case	$ 42.70	$                 oz.
Cauliflower	Flat/ 9 heads	$ 16.25	$                 ea.

Exercise 2

Examine the following invoices to determine the unit cost for these items:

Item	Unit Cost
Potatoes	$                  per lb.
Parsley	$                  per bun
Apples	$                  per each
King crab legs	$                  per each
Wine vinegar	$                  per cup
Butter	$                  per oz.
WOG Fryers	$                  per lb.
Sugar	$                  per lb.
Tea	$                  per serving
Tomatoes	$                  per lb.

Homework

Item	A.P. Package	Cost	Unit Cost
Mushrooms		$	$                 lb.
Peach		$	$                 lb.
Strawberries		$	$                 ea.
Beef, ground		$	$                 oz.
Lettuce		$	$                 head
Veal rack		$	$                 rack
Whipping cream		$	$                 cup
Flour, all-purpose		$	$                 lb.
Honeydew		$	$                 ea.