TLE 9

Seth A. Marcelo
Name: _______________________________________________ April 27, 2021
Date: ____________________

PURCHASING, RECEIVING, AND STORING FOOD SUPPLIES

ACTIVITY 1
Answer the question.
How can you save time, money, and energy when purchasing, receiving, and storing?
We save time, money, and energy when purchasing, receiving, and storing by Starting a longest
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PURCHASING

Purchasing is a process of acquiring goods or products with the right specifications at the
right price from reliable sources. It is also an act of buying. Purchasing is a complex activity
because it involves a lot of decision-making in obtaining the best quality items with the least
amount of money, time, and energy. A good purchasing personnel must know what goes I and out
of the foodservice establishment and the standard procedures from purchasing to storing of
goods.

Classification of Food Purchase

1. Perishable Food. These are food items that have short shelf life after they have been
purchased. These are items that are liable to spoil or decay. These include meat, poultry,
seafood, fruits, vegetables, butter, and egg.
2. Staple Food. These are food items that can be kept at room temperature like groceries and
canned goods.
3. Contract Items. These are basic items that are purchased or consumed on a daily basis.
Some examples are coffee, milk, cooking oil, ice cream, noodles, bread and others. Baked
goods are purchased daily because of their extremely perishable nature.

Purchasing Guidelines

Here are some basic rules to follow in purchasing food supplies:

1. Buy by weight if possible
2. Buy by quantity and size if possible
3. Buy by brands or trade names
4. Buy food in season

A. Purchasing Meat

1. Meat sold in the market should have passed meat inspection. A stamp appears on the meat
showing that the meat has been inspected for quality control.
2. Meat may come pre-packed: fresh of frozen, in transparent wrappings and displayed in
refrigerated shelves for self-service. The package is labeled with the type and the cut of the
meat, weight, and price.
3. In some supermarkets and public markets, different kinds of meat may be displayed
unwrapped and comes in different cuts and sizes. It can also be fresh and frozen.
4. Fresh meat is not discoloured and is free from unpleasant or foul odor.
5. It is highly recommended that you should buyonly the exact quantity that you need for food
preparation.
B. Purchasing Chicken

1. A good quality chicken is plump, full-breasted, and the breastbone is covered with flesh.
2. The color may be off-white or light yellow, depending on the breed. Dark colored flesh and
skin means that the chicken is not fresh.
3. The skin of mature poultry is dry and coarse.
4. Legs and thighs must be covered with flesh.
5. The fat of the chicken must be under the skin and down the back, over the thighs, and
along the sides. Overly mature chicken have excess fat.
6. Fresh chicken meat is free from discoloration and foul odor.

C. Purchasing Seafood

1. All seafood should be bought fresh.

2. Fresh fish have clear, bright, slightly protruding or bulging eyes.
3. The flesh of the fish is firm, its scales are shiny and intact.
4. It is free from foul odor.

D. Purchasing Fruits and Vegetables

1. Fruits and vegetables should be bought fresh and free rom dirt.
2. Leafy vegetables should be crispy and free from discoloration.
3. Fruits in season are cheaper.

Perishable food items such as leafy vegetables and sometimes meat and seafoods lose
their quality in a short span of time. Therefore, perishable should be purchased for immediate use
to take advantage of the quality desired at the time of purchase.

Nonperishable food are items that have longer shelf life. They are often stored on shelves
and at room temperature. It is possible to keep a reasonable supply of these food items because
they do not deteriorate quickly.

RECEIVING

Receiving is the stage when the goods are handed to the one who purchased it. The
purpose of receiving is to ensure that food and supplies delivered match the established quantity
and quality specifications. A well-planned receiving program is important to cost and quality
control, therefore, it needs careful planning and implementation.

The responsibility of receiving should be assigned to a competent, well-trained person.

He/she should have the ability to evaluate product quality and recognize products which are
unacceptable. The receiving personnel must have knowledge of food quality standards.

The main job of the person in charge of receiving the goods is to verify that the quantity,
quality, and price of each item delivered conforms to the order placed. The one in-charge of
receiving should check the quality and quantity delivered against the original order list.
Establishments have their own quality standards. The prices indicate in the delivery receipt should
match what is indicated in the quotation list.

STORING

One of the most crucial part in foodservice business is the period between the delivery of
food supplies and storing them to appropriate place or area. Storing is the stage when the goods
are classified, segregated, labeled, and place to their appropriate areas. Food that is classified as
perishable should be properly stored immediately after it has been received, usually in the
refrigerator or freezer. Nonperishable food should be stored and properly arranged in shelves and
containers. The storage area should be free from dust, insects, pests, and rodents, It should also
be properly ventilated and the humidity of the area should be controlled.

Food should be properly identified when taken out of its original packaging. Always take
note of expiry dates. Be on guard to avoid cross-contamination by separating raw meats during
storage, preparation, holding, and display.

How to protect food from cross contamination

Food can be protected from-cross contamination on the following conditions:

1. Keeping food items and supplies in a clean and dry storage room
2. Keeping them away from dusts, pests, and other contamination
3. Arranging products at least 6 inches above the floor especially the canned goods and other
staple food

Food Quantity and Food Cost

Food prices in the market fluctuate every day. It is important that it is monitored to help you
determine the cost for food preparation. In other words, it is important to know how much a meal
cost. This applies whether you are into foodservice business or just preparing the budget for the
family. For simple recipes, costing is not difficult but for recipes requiring a lot of ingredients and
the quantity you have to prepare, process becomes more complicated. The following guidelines
can help you determine the true quantity and cost of a recipe per serving:

1. Have in a hand a sheet of paper or loose columnar pad. On the first column, list down the
recipes.
2. The next column would be the list of ingredients you need per recipe.
3. The quantity of each ingredient should appear on the third column. Use the quantity
indicated in the recipe to fill up this column. For example, the recipe says 1 cup sugar, then
your quantity should be 1 cup.
4. The succeeding two columns will be for ingredient cost and recipe cost respectively.
5. Using the prevailing purchase prices in the market, write cost of ingredient on the column
ingredient cost.
6. Multiply the ingredient cost by the quantity required , then write down your answer under
recipe cost for each ingredient.
7. Add all your recipe cost to get your total recipe cost. This should be written at the bottom
of the recipe cost column.
8. Divide the total recipe cost with the number of servings yielded as indicated in the recipe,
this will be called the portion cost.

SAMPLE OF COSTING PER RECIPE

Recipe: Tuna Salpicao

Number of Servings: 5
INGREDIENTS QUANTITY INGREDIENT COST RECIPE COST
Fresh tuna fillet ½ kilogram PHP 280.00 per kilogram PHP 140.00
Magic Sarap 1 piece 4.00 per piece 4.00
Soy Sauce 2 tablespoons .80 per tablespoon 1.60
Garlic sliced 4 cloves .50 per clove 2.00
Oil 2 tablespoons 1.25 per tablespoon 2.50
Garlic minced 4 cloves .50 per clove 2.00
Total Recipe Cost PHP 152.00
Portion Cost PHP 30.40
ACTIVITY 2
Make a research on the storage of food items based on recommended temperature, maximum
storage time, and condition for storage. Use the format below with example:

SUGGESTED
RECOMMENDED CONDITION FOR
FOOD MAXIMUM
STORAGE TIME STORAGE
TEMPERATURE
Fish (fresh) 36oF 2 days Loosely wrapped

Milk (fluid) 40oF 3 days In original container;

tightly covered

ACTIVITY 3
Choose a recipe and come up with your own sample of costing per recipe. Follow the sample
presented in the lesson.
ACTIVITY 4
List the different food products that you have at home by placing it in the correct column.

Perishable Food Staple Food Contract Items

ACTIVITY 5
Identify the word referred to in the following:

1. These are food items usually consumed every day.

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2. It involves providing an invoice or purchase order and quantifying each item by weighing
and measuring.
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3. This type of food should be placed immediately in a frozen storage.
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4. These are food items which are used constantly in food preparation.
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5. This process involves the checking and inspecting of food delivery.
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ACTIVITY 6
Answer the following questions:

1. What is the main job of the person in charge of receiving the goods?
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2. Why do we need to store immediately the food received especially the perishable foods?
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3. What makes purchasing a complex activity?
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4. Why is it important to monitor market prices of food?
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5. What are the qualities of a responsible receiving aid?
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