Preparation for market list

1. PREPARATION FOR A MARKET
LIST
Market List-list of foods & goods we
buy in the market

2. Tips in Shopping/Marketing
1.Prepare your market list.
2.Select stores that sells cheap but good quality
products.
3.Check the weight & quantity of the foods you
buy.
4.Buy fruits & vegetables in season.
5.Read the labels & expiration dates.
6.Count your change before leaving the store.
7.Check your market list.

3. Steps in Making a Market List:
1.Determine the food budget.
2.Make a daily or weekly menu guide.
3.List down all the ingredients needed in
your menu.
4.Check your personal & miscellaneous
needs.
5.Compute for the estimate cost.

4. Parts of a Market List:
1.Quantity-number of pieces, kilos, grams
2.Unit-pieces,kilos,cups
3.Item/Description-food or article to be
bought.
4.Estimated Cost-rough estimate to the
current price of foods.

5. GUIDELINES IN CHOOSING AND
BUYING FOODS
• The quality of food determines the success of food
preparation and service. Foods of good quality have
higher nutrient content and good flavor.
• Meat – The palatability of meat depends on the on its
tenderness and juiciness. Tenderness of meat means
natural tenderness, which is a result of good animal
breeding and feeding. Different cuts of meats may vary
in tenderness and depending upon the location of
muscles in different areas of the animal’s body.

6. A high quality beef has the following
characteristics:
• Lean meat is uniform and bright.
• It has a bright red color and has no
disagreeable odor.
• It is covered with smooth and creamy
white fat that is evenly distributed over
the exterior portion of meat
• Its color may range from pale red to deep
red.

7. Fish – Fish is available in the market as a whole,
cleaned, steaks, and single fillet and is either
fresh, canned, frozen, or cured.
Characteristics of fresh fish
• Fresh Fish have clear, bright eyes
• The gills are red in color
• The flesh is firm
• The scales are intact and its color is unfaded.
• The odor is fresh, fishy but not stale.

8. Eggs – Eggs are also graded according
to quality.
Characteristics of good quality eggs
• Quality eggs have clean, unbroken, rough, and
chalky shells
• The yolk is round and firm
• Their white is light and thick and their cell is
1/8 inch or less in depth when broken. Buy
eggs not in terms of color or size for the color of
the egg does not influence their nutritive value.

9. Poultry – Poultry is a general term for the
chicken, turkey, goose, duck, and pigeon.
Characteristics of good quality chicken
• A good quality chicken has a clean smooth
skin, free from green spots and bruises.
• A good quality chicken is wide and full
breasted with the breast bone well covered.
• Legs and thighs must be covered with flesh.

10. Fruits and vegetables are rich sources
of vitamins and minerals.
Tips for buying Fruits and Vegetables
• Buy fruits and vegetables in season because they
are much cheaper
• Buy fruits and vegetables with deep natural color
• Fresh vegetables are crispy
• Do not buy vegetable with insect bites and
bruises.
• Do not buy unripe or overripe fruits
• Buy fruits and vegetables daily.

11. Other food commodities
• Milk and other food items like sugar, flour, and
cereals are usually available in sari-sari stores,
groceries, or supermarkets. They are sold as
convenience store packed or canned and ready to
serve. When buying these items, the consumer
should check on the label for such information as
the name of the product. The usual name of the
product must be on the label as well as the
expiration date, net content, fluid measures, and
weight in grams. Containers with bulges and big
dents should be avoided.

12. Reporters of the day
• Marco Alcantara (Acidulate, Al dente, Bake,
Barbecue, Baste)
• Jei Anne Alipio (Beat, Blend, Boil, Braise,
Bread)
• Travis Bayana (Broil, Brush, Caramelize, Coat,
Cook)
• Jaimelyn Aquino ( Cream, Cut in, Devil, Dice,
Dot)

13. Reporters of the day
• Jayden Cale ( Dredge, Fold, Fry, Garnish, Grill)
• Jackie Chua ( Grind, Julienne, Knead, Mince,
Mix)
• Dhan Noel( Pan-broil, Pare, Peel, Poach,
Puree)
• Princess Cruz (Roast, Roux, Sauté, Sift,
Simmer)
• Rein Garcia ( Singe, Skewer, Steam, Steep,
Sterilize)
• Vladymir Medina ( Stew, Stir, Stock, Toast,
Toss, Whip)