Guidelines in purchasing
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Guidelines in purchasing

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Guidelines in purchasing Guidelines in purchasing Presentation Transcript

  • Guidelines in Purchasing
  • Meat • Beef • Carabeef • Pork • Veal • Lamb • Chevron
  • Meat cuts Tender cut • Sirloin • Porterhouse bone steak • T bone steak • Fore ribs Tough cut • Brisket • Flank • Chuck • Top rump
  • Poultry Refers to the domesticated birds whose meat and eggs are used for food
  • • Consider the age of the birds • Has a smooth skin and yellow in color • The breast must be plump and the thighs should be rounded.
  • Fish and shellfish •Bright eyes •Red gills •No foul odor •Has firm flesh
  • Fruits/ vegetables •Fruits in season •Just ripe •Fresh •Firm and without bruises
  • Eggs •Little space of air sac •Not have broken shells
  • Rice and bread •Check the expiration date •Dents •Holes of bread
  • Canned goods • Consider the cost • Cans are free from bulges • Free from rust and distortion • Check the label read its net content, expiration date, nutritional content and ingredients.