Guidelines in purchasing

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Guidelines in purchasing

  1. 1. Guidelines in Purchasing
  2. 2. Meat • Beef • Carabeef • Pork • Veal • Lamb • Chevron
  3. 3. Meat cuts Tender cut • Sirloin • Porterhouse bone steak • T bone steak • Fore ribs Tough cut • Brisket • Flank • Chuck • Top rump
  4. 4. Poultry Refers to the domesticated birds whose meat and eggs are used for food
  5. 5. • 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.
  6. 6. Fish and shellfish •Bright eyes •Red gills •No foul odor •Has firm flesh
  7. 7. Fruits/ vegetables •Fruits in season •Just ripe •Fresh •Firm and without bruises
  8. 8. Eggs •Little space of air sac •Not have broken shells
  9. 9. Rice and bread •Check the expiration date •Dents •Holes of bread
  10. 10. 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.

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