Food purchasing: school lunch 6, 1966

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Food Porehasing
School lunch 6

Food Purchasing

PURCHAS ING SLV

This course is designed to help school food service managers become more proficient in the purchasing of food in quantity. Purchasing requires technical knowledge of nutrition, economics, marketing and food processing. It is dynamic. and ever~changing with new products and new processes being constantly developed.
It is hoped that the information contained in this course of study will provide the information needed by school food service managers in making purchasing decisions.
Much of the information in this outline has been obtained from the following publications:
U. S. Department of Agriculture. Purchasing for Food Service Establishments, 1965. Cooperative Extension Service, University of Massachusetts.
Kotschevar, Lendal, Quantity Food ~rchasing, John Wiley and Sons, New York, 1961.
California Department of Education, Facts About Food Purchasing, June, 1962.

UNIT I.

TABLE OF CONTENTS
iNTRODUCTION TO PURCHASING General Purchasing Procedures

Page
1

UNIT II. KNOWLEDGE OF THE MARKET 5 Market Marketing Functions Sources of Marketing Information Marketing Regulations Standards, Laws, Labels Pure Food, Drug and Cosmetic Act Labeling Requirements Standards of Identity Standards of Fill Standards of Quality Meat Inspection Act 1906 Poultry Products Inspection Act 1959

UNIT Ill. FACTORS IN PURCHASING PROCESSED FOODS

16

Canned

Canning Process

Grades

Style of Pack

Variety

Scoring System

Containers

Packing Media

fill of Container

Siz e or Count

Drai ned Weight

Density

Specifications for the Purchase of Canned

Fruits and Vegetables

Code Markings

Defects on Canned Products

Inspection Services of Department of

Agri cu 1. tu re

Purchasing Canned Fruits and Vegetables

Frozen Foods

Packing

Grading

Dried Fruits and Vegetables

Types of Dried Foods

Dried Rais'ins

Dried Prunes

Dehydrated vegetables

UNIT IV.

Page

FACTORS IN PURCHASING FRESH FRUITS AND

VEGETABLES . . . . . .

34

Inspection Services of The United

States Department of Agriculture

General Information on Fruits and

Vegetables

U. S. Grades

Major Questions in Purchasing Fresh

Fruits and Vegetables

General Guides to Buying

Kinds of Fruit

Kinds of Vegetables

Fresh Vegetables, varieties, quality factors,

buying hints, and' grafles. ' ,

Fresh lirui ts, varieties, quali ty

factors, buying hints and grades

BIBLIOGRAPHY

1-14

PURCHASING FOOD FOR SCHOOL FOOD SERVICE PROGRAMS
A Variety of Knowledge is Needed
Food purchasing can be defined as having the right product at the right place at the right time and at the right price. It is a major operating function in school food service management.
Good purchasing has much influence on the success or failure of a school food service program, and like a manufacturing enterprise, receives food supplies (raw materials), manufactures them into various dishes (products) and then serves (distributes) them to pupils. Anyone can order food, but ordering is not purchasing. Purchasing is complex and a good food buyer needs to have the knowledge on which to base buying decisions.
This includes:
Knowledge of school food service
Knowledge of school food service requirements and the nutritional needs of pupils
Knowledge of the quantity of food he must purchase
Knowledge of the food market in which he buys
Knowledge of the products he must purchase
Knowledge of the procedures he must use
Knowledge of the results, including the storage of the purchases
The ability to communicate the needs of the school food service program.
UNIT I
Introduction to Purchasing
Objective: To show that purchasing decisions must be based on the needs of school food service programs.
Factors Influencing Purchases for the School Food Service Program
Nutritional - Purchase foods that make maximum contribution to the type A lunch. For example, potato chips are less nutritious than potatoes, ice cream less nutritious than milk.
1

Aesthetic and Educational - Purchase a quality of food that will encourage pupils to learn to eat new foods and develop good food habits. Consider price, quality and service, not price alone.

Storage- The amount and type of storage will determine whether frozen, dry, pr proce~s~d foods are pbrch~sed.

Availability and Skill of Personnel - The food production skill of personnel will determine what is purchased. For example, making schoolmade bread versus purchasing bakery made bread products.

Type of Service - Whether or not choice between type A lun~hes is permitted.

Seasonability and Availability of Food.

Food Habits of Pupils - The socio-economic background of the pupils as well as geographical region.

Labor Costs - in relation to the purchase of frozen, fabricated and portion-ready products.

Amount of Money - available to spend for food.

Type and Amount of Equipment.

General Purchasing Procedures

Select Sources of Supply

Secure at least two sources of supply for all categories of items purchased. For example, at least two frozen food vendors, two wholesale grocers and two meat vendors. Generally the choice of a supply source is among wholesalers, institutional suppliers, sales representatives, manufacturers of food products, truck jobbers, brokers and cooperatives. Choice of suppliers is widest for programs located near large urban areas. Some suppliers handle a complete line of products while others specialize in one or a few lines. Certain products may be offered by a vendor specializing in that particular food. Example: Supplies of fresh fruits and vegetables are purchased from a termi.nalmarket, by a wholesaler or from a vendor specializing in produce. Meat is available through large packing plants or from local sources. Processed foods are usually purchased from a wholesaler.

Investigate all sources of supply in your vicinity. Make a list of good sources on 3 x 5 cards for easy reference. Information should include:

Name of Fi rm Address Telephone Number

Discounts or Terms Data on Quality of Products Response on Bids .

2

Select vendors who possess qualifications listed below. It is a manager's responsibility to inform vendors exactly what is expected of them. Purchase from vendors who possess these qualifications:

Honest Reputable Has integrity Dependable Complies with terms
of contract

Products delivered meet specifications
Offers good delivery service makes deliveries as promised
Offers good and consistant quality
Maintains sanitary facilities

Buy at the wholesale level.

Receive sales representatives courteously. Advise them of your policies. Do not keep salesman waiting. Have orders ready - if possible telephone orders. Keep all buying on a professional basis.

Select foods that are in season. Choice between fresh, frozen, and canned items varies depending on the season. Certain fresh items are inexpensive, plentiful and taste best when in season. The cost of these same products are prohibitive out of season. Plan purchases so that orders may be given weekly for produce, meats, poultry and eggs, frozen foods; monthly or semi-monthly for staples. Food is the largest single expenditure in a quantity food operation and unless it is purchased scientifically with intelligence there is little chance of keeping costs down. The key to successful purchasing is knowledge and this knowledge must be put into action by proper procedures and good controls. These controls include:

The menu - take into account the popularity of the menu item, cost of each item and quality needed.

Determine yields - knowledge of the number of 2 oz. protions per 29# turkey is important. Compare yields from different grades. Make comparisons of food quality and yield in relation to price. Compare cost per serving and make decisions based on cost per serving.

Forecasting - To put ordering, purchasing and preparation procedures on a sound basis learn to predict by keeping accurate purchase records.

Analyze the percentage food dollar spent for dairy products, bakery products, meats, etc.

Purchase by specification - This is a statement of what the buyer expects to purchase with careful attention to details. All food purchased should be described by specification using government grades. This is necessary for purchasing and receiving. Specify the grade desired by specifying U.S. Grades. Decide on the quality and size best suited for intended use. For example, tomatoes for soup may be a lower grade than those intended for table use.

3

Purchase only quantities required for planned menus. Estimate usage from purchase records. purchase by weight whenever possible. Some foods are purchased by count or size per container. State minimum weight on foods bought by package or container. Purchase, if possible, by competitive bids. This method of pur~ chasing provides protection to the buyer, by establishing definite conditions and specifications. If competitive bidding is im~ practical, secure price quotation from three or more reliable vendors. Check all purchases on delivery to see that the delivery conforms to the order in count, size, and style. Wise purchasing demands that the delivery conform to specifications.
4

KNOWLEDGE OF THE MARKET

UNIT II Objective:

To understand that a buyer must have knowledge of the food market, how it functions and how it is regulated so' that purchasing decisions may be m~de.

The market may be defined as a place where transfer of ownership takes place. Markets may be' described by:

The type of food being purchased. Most markets for institutions are specialized. You may purchase from a meat vendor, frozen food vendor or a vendor specializing in processed foods and groceries. This is in contrast to a super market where housewives may purchase most of their needs at one stop. All school food service programs should purchase at the wholesale level.

The marketing agent - for example, a food may be purchased directly from the manufacturer, through wholesalers or 'through brokers.

The location of the market may be primary, secondary or local deperldirlg on geographical location. Depending on the season, the local market may offer food in the most plentiful supply at the best quality and price.

Marketing functions include:

Exchange of Goods - This includes buying, selling, price setting, and merchandising, which is the presentation of a commodity in such a way as to create interest and a sale.

Information - This includes activities that bring market information to buyers and sellers, such as The Daily Market Report. This report is available from the United States Department of Agriculture and shows prices paid to wholesalers. The wholesale produce vendors usually charge a mark-up so the price is greater when produce is received by the school. Market reports show:

Foods in supply

Comparative prices

Grading - One of the most important marketing functions is the establishment of grades. Without grades the market would function with difficulty. Grades are important because:

Processors are able to standardize products.

Personal inspection for quality may not be required.

Financing is easier because a value may be established.

5

Grades may be:
Government grades
Trade standards
Brands - Branded products tend to be of higher quality than unbranded products. Brands, however, are only what make the manufacturer or distributor wishes to make them.
Aids in providing continuous physical food supply by:
Improved packaging and partial preparation. Improved storage and transportation facilities. Improved facilities for highly perishable foods with temperature, hUmidity, and the quantity of oxygen controlled.
Rapid rail, truck or air freight bring foods to the market quickly and provide for qUick distribution.
Sources of Marketing Information
State and Federal daily market reports contain information about agricultural products such as fruits and vegetables, poultry, eggs, and meats. These can be read in the daily paper.
Trade association bulletins - fruit and vegetable vendors may provide these bulletins.
An occasional visit to the market is a great benefit.
Marketing Regulations
We would find it difficult to operate or even to exist without certain definite sets of rules or standards on which to rely. Efforts are continu ally put forth to standardize traffic regulations. Our children receive "standardized" tests in school. We use standard recipes. It is only when a standard is established, against which we can measure achievement, that we are able to judge performance. Regulations safeguard (1) purity, (2) quality, (3) nutritive value and (4) labeling.
It has become important to establish standards for certain foods. More foods are processed, packaged, or even prepared. This makes it difficult to know what actually goes into a product such as quality, quantity, condition, or cleanliness. It used td be that the customer bought a barrel of apples from his neighbor. He saw the apples; he judged for himself whether they were good or bad, whether the barrel was full, whether the apples were perfect or less so. The purchaser knew when he bought them whether they suited him. If apples are made into applesauce, however, or they are canned as slices, or if they come to us as frozen apples, the consumer is far less well qualified to judge the product, particularly if many additional ingredients have been added.
6

Long ago it became necessary to establish standards or guides on which food processors, handlers, and consumers could base judgment and know what they were buying. Consumers may be unaware of most food standards except as they appear to them in the form of grades. Grades have standards behind them.
Standards, Laws and Labels
Since the early days of this century, food laws have helped assure Americans of wholesome, unadulterated food. The chief purposes of food laws are to:
Insure real food value
Maintain integrity of foods
Protect quality and quantity of all basic food
To protect the health of the consumer
To protect the pocketbook of the consumer
Promote honesty
Provide accurate labeling
Provisions of the Pure Food, Drug and Cosmetic Act of 1938 and of the 1958 Amendment:
Prohibits the shipment in interstate commerce of misbranded food products. A food is deemed to be misbranded if its labeling is false or misleading in any particular.
Prohibits the shipment in interstate commerce of adulterated food products. A food is de~med to b~ adult~rit~d if it contains-any poisonous or deleterious substance that may render it injurious to health.
Establishes definitions and standards of identity, standards of quality, and standards of fill of container for foods, whenever such action will promote honesty and fair dealing in the interest of consumers.
This act is administered by the Pure Food and Drug Administration.
Labeling Requirements
Labeling requirements made mandatory by the Pure Food, Drug and Cosmetic Act are: (1) The common or usual names of all ingredients, listed in the descending order of their predominance by weight. (2) The name and address of the manufacturer, packer, or distributor. (3) The statement of the quantity of the contents in weight, measure, or numerical count . (4) The name of the artificial flavoring, coloring, or chemical preservative.
7

Descriptive labeling which may be added voluntarily by canners: (1) Brand name. (2) Size and maturity of the product. (3) Illustration of the product. (4) Seasoning, if used. (5) Contents of can, measured by cups or number of pieces. (6) Number of servings. (7) Recipes and suggestions for use of the product.
Food Standards
Food standards are regulated by the pure food and drug law and are used as a guide by food manufacturers to insure the quantity and quality of all food.
Standards of Identity
Describes the nature and character of a given item. Specifies the kinds and amount of ingredients that must go into a product. The standard of identity for a specific food tells what is in it, how it is made, how the product looks and sets limits such as fat and moisture content. It is the recipe for that product.
Fill of Container Standards
Standards for fill of container regulate the quantity of the food in the container. They tell the packer how full the container must be to avoid deceiving the consumer. In general, standards 9f fill require packages to contain the maximum quantity of food that can be sealed in the container and processed without damaging the food. These standards apply to products that may shake down or settle after filling, or, those which are made up of a number of units or pieces, packed in a liquid, For example, a packer is not allowed to half-fill a can with peas and fill the rest of the can with water. Standards of fill of container have been established for most canned fruits and vegetables, tomato products and shellfish.
Quality Standards
Quality standards which must be met apply chiefly to canned fruits and vegetables and describe the ingredients which go into the product. These standards limit and describe the number and kinds of defects permitted. They do not provide a basis for comparing foods as grades do, but establish a minimum. Canned foods that fall below standard in appearance must be labeled "Substandard" or "Below Standard in Quality" and "Good Quality--Not High Grade" with the reason, such as "excess peeling."
The adoption of quality standards has driven substandard products off markets. Dealers and consumers shy away from foods bearing a label with the substandard legend. These foods are, however, wholesome and entirely suitable for some uses, particularly in prepared dishes where the original appearance and texture of the
8

food is lost. This represents U. S. Grade C. Anything above U. S. Grade C is voluntary and is administered by the United States Department of Agriculture. The grade of a product is a clue to quality. Top grades go to the most perfect products and are based on standards. Selling by grade is more common with farmers and at the wholesale level.
The Meat Inspection Act of 1906 authorizes the establishement of standards of composition and labeling requirements for meat and meat products which:
Gives the name of the product
Sets the minimum amount of meat that shall be used
Limits le~s expensive ingredients such as fat, cereal and other extenders. For example, composition standards for ground beef include:
Not more than 30," fat
No cereal or extender
No ice
All meat weinel'S may include:
Up to 3.5% extenders - cereal or dried milk. Anything over 3.51. must show on labels as extenders added except in Pennsylvania where all extenders are prohibited.
40 - 601. pork and beef ratio.
Establishes standards of identity which specifies the kinds and proportions of ingredients in a product. For example, sausage must not contain more than 50," fat.
Assures the consumer that meat and meat products are clean, wholesome, free from disease, free from adulteration and truthfully labe led.
Requires inspection of all "official eatablhhments" where meat products are slaughtered and processed to see that animals are disease tree and that product~ are packed under lanitary conditions.
The foultry Prodycts Inspection Act
This act, first effective in 1959:
Requires fresh and frozen ready-to-cook poultry and canned poultry, and, canned and frozen poultry products with two percent or more of cooked poultry meat, to be inspected for wholesomeness by the Poultry Division of the Consumer Mar~eting Service, U.~. Depart-. ment of Agriculture, 1f sold in interstate or foreign commerce.
9

Requires the official mark of inspection to appear on the immediate container in which fresh or frozen poultry is shipped and also on the shipping container.
10

u.s. GRADES AT A GLANCE

Product

1st Grade

2nd Grade

3rd Grade

4th Grade

5th Grade

6th Grade

Beef

USDA Prime

USDA Choice

USDA Good

USDA Standard USDA Commercial U.S. Utility

Veal

USDA Prime

USDA Choice

USDA Good

USDA Standard USDA Utility

Calf

USDA Prime

USDA Choice

USDA Good

USDA Standard USDA Utility

Lamb

USDA Prime

USDA Choice

USDA Good

USDA Utility USDA Cull

Yearling

USDA Prime

USDA Choice

USDA Good

USDA Utility

USDA Cull

........

Mutton

Mutton

.....

USDA Choice

USDA Good

USDA Utility USDA Cull

Butter

U.S. Grade AA (U.S. 93 Score)

. . . . . U.S. Grade A

U.S. Grade B

(U.S. 92 Score) (U.S. 90 Score' .

.

Cheddar Cheese

U.S. Grade AA

U.S. Grade A

U.S. Grade B U.S. Grade C

Nonfat Dry Milk

U.S. Extra Grade

U. S. Standard Grade

......

......

.

Cottage Cheese

No Grades -- May be marked USDA "Quality Approved"

Poultry

1st Grade U.S. Grade A

2nd Grade U.S. Grade B

3rd Grade U.S. Grade C

4th Grade

Eggs Milled Rice

Fresh Fancy Quality
U.S. Grade AA
U.S. No.1

U. S. Grade A U.S. No.2

U. S. Grade B U.S. No. 3

U.S. Grade C U.S. No. 4

U.S. No. 5

Brown Rice

U.S. No. 1

U.S. No.2

U.S. No. 3

U.S. No. 4

Dried Beans

U.S. Choice

U.S. No.1

U.S. No.2

U.S. No. 3

Handpicked

Handpicked

Handpicked

Handpicked

U.S. No. 1

U.S. No. 2

U.S. No. 3

.N....

Dried Peas

U.S. No.1

U.S. No. 2

U.S. No.3

Processed
fruits and vegetables
(and related products)c

U.S. Grade A

U.S. Grade B

(Fancy)

(Choice or Ex.Std.)

U.S. Grade C (Standard)

B.rhree lowest grades are USDA Utility, Cutter, and Canner. bLowest grade in USDA Cull. cGrades used for these products are usually as listed here, but there are same exceptions.

PRODUCT
Beet Greens
Potatoes
Broccoli (Italian Sprouting) Brussels Sprouts Carrots
Corn (Husked, on the cob)

CONSUMER GRADES

1st Grade

2d Grade

U. S. Grade A

... ...

1st Grade U. S. No.1

WHO L E SAL E 2d Grade

G R A D E so.
~d Grade

. ..... ..... .

4th Grade


U. S. Grade A Large U. S. Grade A Medium to Large U. S. Grade A Medium U. S. Grade A Small

U. S. Grade B Large U. S. Grade B Medium to Large U. S. Grade B Medium U. S. Grade B Small

U. S. Fancy

U. S. No.1

U. S. Commercial U. S. No.2

U. S. Grade A

U. S. Grade B U. S. Fancy

U. S. No.1

U. S. No.2



.l."..".l

U. S. Grade A

U. S. Grade B U. S. No.1

U. S. No.2

.......

U. S. Grade A U. S. Grade A

U. S. Grade B U. S. Grade B

(Topped carrots)
U. S. Extra No.1
(Green Corn) U. S. Fancy

U. S. No.1 U. S. No.1

U. S. No.2 U. S. No.2



Cranberries Kale Parsnips Spinach
Leaves
-Tomatoes
Turnips
Celery
Apples

U. S. Grade A . . . . . .

. ...

U. S. Grade A U. S. Grade B U. S. No.1

U. S. Grade A U. S. Grade B U. S. No.1

U. S. Grade A U. S. Grade A

U. S. Grade B U. S. Extra No.1
U. S. Grade B U. S. No.1

U. S. Grade A U. S. Grade AA None

U. S. Grade B
U. S. Grade A (3d GradeU. S. Grade B) None

(Topped turnips) U. S. No.1
U. S. Extra No.1
U. S. Extra Fancy

....... U. S. Commercial .



U. S. No.2

.



U. S. No. 1

U. S. Commercial

U. S. Combination U. S. No. 2

U. S. No. 2



U. S. No.1

U. S. No.2

U. S. No.3

.....j.".


U. S. Fancy

U. S. No.1 UC. oSo.keNrsoe.1
U. S. ~o. 1 Early
U. S. Hail Gradeg

U. S. Utility

eS ame as U. S. No.1 except for color.
fS ame as U. S. No.1 except for color, maturity, and size. gSame as U. S. No.1 except for hail injury. Source: Shopper's Guide to U. S. Grades for Food, Home and Garden Bulletin No. 58 (Revised January, 1961), pp. 12-13 .
U. S. Department of Agriculture, Washington, D. C.).

AMS- 2-'2

USDA GRADE MARKS
and the Foods on Which They Are Used

The grade names on the various grade marks shown here are merely illustrative.- There is a range of grades for each of these products bu~ different grade names are used. For a list

of grades see "Grade Names Used in U. S. Standards for Farm Products II (AH-157) and 'Shopper' s Guide to U. S. Grades for F oodll (HG-5B).

DN-886

MEAT

beef

calf

lamb

veal

mutton

yearlin~

mutton

BN-lIln3 ht'4'"''l' .': "

POULTRY fryers, broilers stewing chickens turkeys

ducks geese guineas

'."{-

., _

I " (, fl fI [) E . . . BLUE "'WHI.TE
BN-3513

BN-4296

EGGS
FRESH FRUITS AND VEGETABLES

15

USDA GRADE MARKS IUId the foods on which they are uaed

. . . BLUE ... WHITE ... RED
u. s.
GRADE
B <h~:.A

U. S. GRADE A U. S. CHOICE

PROCESSED (frozen, canned, dried) FRurrS AND VEOETABLES AND RELATED PRODVcrs

DN-13l11

~/!J,,!? ~~R' ~.:

J'';~

..r'

BUTTER CHEDDAR CHEESE

BN-8149

iIItt~i1iittti:.::'"_~.1;~~,.~.;.,

.....~11~1 .J'~\ ..

k~;"';'I~.:(

'..

U.s.oE".OF AGRICULTURE

GRADING AND

QUALITY CONTROL SERVICE

~

,

. ... BN-8149
.*' .,.," Yiit. I,' ~" .~I~.p"-" I~ ~~ ". ~':." <'," ~__l-~ .. .\,f. ~~, ~~.~. .~"~ ~...~ ~:. 'l .. ~~~ ~~ ~~\'7t~\

i:'l,."""-~,'

NONFAT DRY MILK
'. .."':,.' -

COTrAOE CHEESE PROCE88 alEESE

BN-8149

These arade marks, amder the law, are permiUed onlY on foods officiallY araded UDder the supervision of

The All'icultural MlU'keUnl Service

U. S. DEPARTMENT OF AGRlCucrURE

.-waall

Washinlrton, D. C.

December 1958

16

UNIT III Objective:

FACTORS IN PURCHASING PROCESSED FOODS
To develop the understandings needed to effectively purchase processed foods.

A craftsman would never attempt to create a product without a thorough knowledge of the raw materials he puts into it. The same principle holds for the school food service manager. You must understand the raw materials used in the production of Type A lunches. This understanding means the ability to recognize the part quality, weight, grades, standards and performance play in choosing proper foods.

This knowledge must be transmitted to the vendor and to other members of the school food service department. This is accomplished through the use of specifications, clearly written, to avoid any misunderstanding concerning the standards of the products to be purchased.

Factors to Consider When Purchasing Processed Foods

Definition - Canned foods

Canned foods are fresh foods that have been harvested at their prime, prepared for canning, and cooked in sealed containers at temperatures sufficiently high to destroy all spoilage organisms. Fruit at the "canning ripe state" is immature. With vegetables; the flavor is better when they are slightly immature. Fruits become sweeter as they ripen. Vegetables become starchy as they become more mature check cellulose development.

Advantages of Using Canned Foods

Wide variety of foods are available year round. No pre-preparation is reqUired. Portion cost is easily calculated. Canned foods are easy to store requiring only a cool dry and well-ventilated place. Savings may be made through volume purchasing.

Disadvantages of Using Canned Foods

Products are already cooked and must be reheated to serve. If all canned foods are used there is little variety in texture in the menu. Canned vegetables are not as flavorful or as colorful as fresh. Fresh foods when served in season are usually less expensive. Canned foods necessitate little cheWing, which is necessary for dental health. Raw foods prOVide an opportunity for cheWing.

Steps in Canning Process

Cleansing generally accomplished by streams of water as products pass along a moving belt, peeling, shelling and/or trimming.

Sizing - accomplished by passing product over performated screens or through accurately spaced rollers or bars.

17

Grading-for quality. Standards are rigidly maintained from the time the raw food is purchased until it is canned.

Blanching ~ raw food is immersed in warm or hot water, or exposed to live stream.

Pealing and coring - accomplished by hand or machine.

Filling of cans - by hand or by machine.

Exhausting or preheating - used to draw off gases from foods and to exclude air from the can.

Sealing - covers are double-seamed to can by machine.

Heat processing - cans are cooked by water or steam the required time to destroy spoilage organisms.

Cooling - cans are cooled promptly and thoroughly.

Grades - The grade or quality is the most important factor to consider. The different qualities of a product are expressed as the most superior, the lowest, and the qualities between these extremes. The grade names used for expressing these are the alphabet letters A, B, and C. The corresponding industrial grade names are Fancy, Choice or Extra Standard, and Standard.

For some products, only two grades, A and B, have been developed. Canned grapefruit is an example. Some products, such as spinach and apples, do not have a B grade. For a very few products, the Grades run from A through D.

U. S. Grade A Fancy - Excellent high quality foods. Practically uniform in size and very symmetrical. Practically perfect in every respect, color and texture. Succulent, tender represents the best of the crop.

Fruits are usually packed in Extra Heavy Syrup.

U. S. Grade B Choice - Fruits

Extra Standard

- Vegetables

High quality foods, reasonably uniform in size.

Reasonably good color and tex~ure. Reasonably

free from defects. More mature.

Fruits are usually packed in Heavy Syrup.

U. S. Grade C - Standard Fairly good to good quality foods. Fai rly uniform in size, color and texture. Fairly free from defects. Very mature.

Fruits are usually packed in Light Syrup. May be water-packed.

18

U. S. Grade D or Substandard Products which fail to meet the requirements of Grade C or the standard of quality outlined under pure food and drug law.
Style of Pack. Some products are packed in more than one form.

Fruit/Vegetable

CORN GREEN BEANS APRICOTS PEACHES PINEAPPLE

Whole Kerne 1 Whole Peeled or Unpeeled Halves Whole or Broken Slices

Style of Pack

Cream Style Cut or Short Cut Whole Sliced Tidbits

French Halves Diced Crushed

Variety - This designates the varietal characteristics of a product.

Fruit or Vegetable

Variety

Cherries Green Beans Apples

Sweet Blue Lake York Imperial

Red Tart Refugee Baldwin

Geographical Area of Production

Differences in climate and soil in different localities account for variation in the same variety of a product. For example, a Blue Lake green bean grown in Oregon is entirely different from a Blue Lake green bean grown in Washington, Tennessee, Florida or Georgia.

Scoring System

The different grades are determined by the Bcoring of factors that are characteristic of each product. Grading factors common to all products are: color, character, such as tenderness, texture, maturity, uniformity of size and shape, and abeence of defects.

Other factors are considered with specific items - flavor and consistency in corn, clearness of liquor in peas, etc.

Each product is scored upon specific quality factors with a range of score points for each grade. The total of these:points determines the grade.

Scores are not the same for all processed food8. Frequently foods Bcoring 90 Qr above will be a Grade A produtt. However, the top Bcore may be only 85, so that a product scoring BS or more may be a Grade A. In some instance~, a product m~y not qualify for a grade eVen though the total score is at o~ above the minimum.

19

This occurs because of the limiting rule which means that a product must score above a certain level for a certain factor or it cannot be put in the grade established by the total score.

WK Corn

Grade A

Grade B

Grade C

Sub Standard

Color Cut Absence of Defects
Tenderness & Maturity
Flavor

10-9 10-9 20-18 40-36 20-18 100-90

8 8 17-16 35-32 17-16 89-80

7-6 7-6 15-14 31-30 15-14 79-70

5-0 5-0 13-0 29-0
..1.1:: 0
70-

Containers

Size - As No. 2~ or No. 10 can.

The number of cans has been limited to 32 by the National Bureau of Standards in cooperation with the canning industry. Of the 32 sizes, only six or seven are commonly used for quantity distribution.

The large can not being used for vacuum packed corn is of the same diameter as the No. 10 can, but it is shorter. It is not included in this list of 32 sizes. It is called a No.6 can by the trade. The net weight of the corn in the can is practically the same as the drained weight of the whole kernel corn in a No. 10 can. This shorter can is necessary because in the vacuum process, the air cannot be drawn out of the deeper can. The development of the crimped double-seam can has made it possible to can food with more assurance against spoilage.

Kind - As plain or enamel lined can, or glass. Tin cans are made of steel that has been coated inside and out with tin (while the steel is in sheet form). Enamels prevent foods from reacting with the metals of the container. Enameled linings are yellow in color and are used for those foods which can cause an unfavorable reaction with tin. There are two types of enamel linings: One type is used for red-colored foods, such as beets and berries, where the color tends to bleach out when in contact with tin. This is called R-Enamel lin~ng. Another type is used for foods containing sulphur, such as corn and is called C-Enamel lining. These foods discolor the inside of a plain can and sometimes the food itself is discolored. Additional types of enamels have been perfected to resist the specific action of fats, meats, acid, and other products.

Packing Media

~
Syrups are used almost entirely for fruits and sweet potatoes. The syrup density usually designates the grade; i.e., the syrup

20

with the greatest amount of sugar is used for the best grades and correspondingly decreases with the grade. These are "Packer Grades" and are used fai rly consistently throughout the canning industry.

Density of Syrup

Extra Heavy Heavy Light Slightly Sweetened Water

- Fancy - Choice - Standard -Off "Grades

Densities of syrups differ according to the frui~ being canned. Some fruits, such as berries, will carry a very heavy syrup, while others, such as pears, will break down in a very heavy syrup. Densities are based on the "cut-out" rather than the "going in" syrup. The density is measured by an instrument known as the Brix hydrometer, and is expressed in terms of degrees. For example: The "cut-out" density of syrup on choice peaches is expressed as "Brix cut-out" 190 or more, but less than 240 10 Brix equals approximately 1% of sugar by weight. The difference between "going in" and "cut-out" densities is due to the natural blending of the juice of the fruit and the syrup, and also to the absorption of the sugar by the fruit after canning. A "going in" syrup of 550 will "cut-out" 240 or more. Such tests are always made 15 days or more after the product is canned.

Plain water is added to most vegetables and to "pie packs" of fruit. Water solutions may be water and small amounts of salt and "are used on most vegetables; or the solution may be water and small amounts of sugar and used for flavoring products such as peas.
Juices
Natural JUices from the product are sometimes added, the most common being pineapple and tomato jUice~ Crushed pineapple and standard grade tomatoes are examples of foods to which" natural juices are added. "Heavy Pack" products have more fruit and less liquid than the average pack. "Solid Pack" products have no liquid added.
Fill of Container
Unless defined by the food and drug regulations, the USDA grades recommend generally that cans be filled as full as practicable without inpairment of quality, and that the product and packing medium occupy not less than 90% of the capacity of the can. For all practical purposes this is determined by measuring the head space inside the can.
21

Food and drug regulations have defined the fill of container for only a few c~nned fruits and vegetables. Containers that fail to meet these requirements must be labeled "Below Standard in Fill." Maximum gross heads pace permitted to avoid a charge of slack filling:

Can Size

Maximun gross heads pace

No" 3 00 ."." .. " .. "." .. ""."." . """ . " No. 303 .............................
No" 2 ." "." " " "." "" """"" " No. 2~ " "." "" " " "."
No" 3 cylinder "." .. "... "." .. "" .... "....
No" 10 " "" " " "" "." " "

19/32 19/32 19/32 20/32 27/32 27/32

Size and Range of Count

Size refers to sieve size, or circumference or distance around an item. Range of count refers to number of pieces in a Can.

The sizes of fruit (with the exception of pineapple slices in No.2 and No. 2~ cans) are designated by the numerical count. Pineapple slices in No. 10 cans are 28, 50, and 64 slices per can.

Nam7 sizes, numbers and actual sizes are used to designate the sizes
of the vegetables. In fruits, usually the larger the size, the higher the grade. In vegetables, the reverse is true--the larger the size, the lower the grade.

Drained Weight

Drained weight refers to the weight of the product after its liquid content has been allowed to drain 2 minutes.

Drained weight is not a factor influencing grade, with the exception of a few products such as crushed pineapple, tomatoes, and fruit cocktail. U. S. Grade Standards for quality usually state recommended drained weight for products. It is important to know the drained weight of a product.

To Determine Drained Weight:

Record weight of sieve - for No. 10 can use circular sieve, with 8 meshes to inch. Set sieve over pan.

Empty contents of a No. 10 can on a circular mesh screen so as to distribute the contents evenly.

Allow product to drain 2 minutes. Promptly weigh the screen with contents. Subtract the weight of the empty screen and the difference is the drained weight of the product.

22

For tomatoes use similar sieves with 2 meshes to the inch. Set sieve in inclined position to facilitate draining.

Turn fruit halves upside down to permit draining.

When determining drained weights, it is advisable to use the sieve recommended by the National Bureau of Standards.

Official Sieves may be ordered from:

The Newark Wirecloth Company

Newark, New Jersey

Density

Drained weight cannot be obtained for such foods as applesauce, cream style corn, tomato catsup, tomato puree and tomato paste. These products must be judged on the net contents per can and their specific gravity or percent solids.

Net Weight Contents per No. 10 can

Applesauce

107 ounces

Pour into a mounded mass on flat surface poor quality will have watery edge.

Cream Style Corn

106 ounces

Pour into mounded mass on flat surface - after 2 minutes note: spread or amount of free liquid.

Net Weight Contents per No. 10

Specific Gravity

. Percent Tomato So lids

Tomato Catsup
u. S. Grade A
(Fancy)
u. S. Grade B
(Extra Standard)
u. S. Grade C
(Standard)

115 ounces 113 ounces 111 ounces

1.15 1.13 1.11

Not less than 33% Not less than 29% Not less than 25%

Catsup is usually sold by the percent of solids which determines the concentration and the grade.

23

Tomato Paste

Grades - U. S. Grades A (Fancy) and C (Standard). Quality factors based on color and absence of defects. Concentration is not a quality factor.

Concent ration

Net Weight Contents No. 10 Can

Specific Gravity

Percent Tomato Solids

Extra Heavy Heavy Medium Light

115 ounces 114 ounces 113 ounces 111 ounces

1.15 1.14 1. 13 1.11

40% or more 33 -40i~ 29-33% 25-29%

I~xture of tomato paste is specified as fine or coarse. The coarser texture gives the appearance of having a higher percentage tomato solids. Coarse texture means a coarse slightly granular finish. Fine texture gives a much smoother appearance. Texture should be specified when ordering.

!omato Puree

Grades: U. S. Grades A (Fancy) and C (Standard). Quality factors based on color and absence of defects.

Concer.tration

Net Weight Contents No. 10 Can

Specific Gravi ty

Percent Tomato Solids

Extra Heavy Heavy Medium Light

107 ounces 105 ounces 105 ounces 104 ounces

l.07 l.05 1.045 l.035

16-25% 12-16% 10.7-12% 8.37-10.7%

Packer's grades for tomato paste and tomato puree may be higher than U. S~ Grade standards. A packer's label, for example, shows the following specific gravity for purees:

Extra fancy

1.07 specific gravity

Fancy

.. 1.06 specific gravity

Extra Standard - 1.05 specific gravity

Standard

- 1.045 specific gravity

Purchasing the heavier concentration may prove to be the best buy because less puree is reqUired. For example: 2 #10 cans 1.045 specific gravity tomato puree equals 1 #10 can 1.07 concentration tomato puree.

Specifications for the Purchase of Canned Fruits or Vegetables.

24

D_t:..LL~i tior:. of a Specification: A specification is simply a description of the item stating in clear and concise manner the character~stlcs of the item you wish to purchase. These specifications are important when ordering foods regardless of the size af the o'rdee

~-9~ecification should include:

Examples

Namt: of P.:oduct

Va ri e y" ... ', t

~

. t. :J

J .... "

~rade or brand, or both

3ty!e of Pack .OO"~oo.~~ &

Packing media; if syrup,

specify type o. ~ <)



Apricot Halves Blenheim
U. S. Grade B Choice
Unpeeled
Heavy Syrup.

Sieve size or coun't per can

ty desi red Quar~ti

0,' 00

Size of container and number of

containers to the case

Gecgraphica! area of production

if there is a preference

Minimum drained weight or fill

of con ta i ne r <) II " 0 0 0 0

Minimum Count - 130 1 Case
Number 10 Cans - 6 per case
California
66 oz.

The code markings are stamped on the top or bottom of the can. The code ia accomplished by the use of a system of letters, numberals~ symbols~ etc. It is put on by the canner as a means of identlfying the item. It helps the distributor or packer to trace a defect. It can indicate the size of the can~ the date item was packed~ time item was processed, the name of the packing plant, the name, grade and style of the item packed, etc.

Defec.~s in Canned Products

Modern canning methods have eliminated most losses resulting from ilf,proper processing, but the following may occur occasionally:

Leaker

Contents run out when spoilages occur in which the bac~Eria require air o

Swell

- Failure to properly sterilize contents may result in bacterial action that produces a gas to cause a can to swell.

Puffer - This is swell, but is applied to a can swelled from meat spoilage.

Flipper or Springer - Can is distended from non-bacterial causes. Overfilling, storage at high altitudes, heat and denting are causes.

25

Bacterial spoilage may be caused by bacteria that resist high canning temperatures and grow best at higher than room temperatures.
Bacterial spoi lage requi ring ai r occurs in Ill eakers. 1I Spoi lage can be detected by high acid smell and soft, spongy product. No gas is produced So can does not swell.
Bacteria noc requiring air can be detected by acid smell and the developr.Jent of a gas which distends can. Odor is II cheesy.1l
Disccloration may occur because of high or prolonged heat (pinkish or dark applesauce). Discoloration may also be caused by the metals of the can reacting wi~h the food. Specify C-enamel lined cans to prevent sulfur foods such as corn from becoming discolored. ~pecify R-enamel lined cans to prevent red-pigmented foods from developing off-flavor end off-color.
~erv~~~s of the Ur.ited States Department of Agriculture (Optional .:!-n use)
Develops grade standards for p:Jcessed foods which serve as a yardstick for measuring the different qualities of a product. See illustration for U. S. Grade Marks.
Maintains an inspection service for determining the grade of a particular product. Four methods of inspection are:
General t~; Representative samples are drawn from specific lots cn which inspection is requested.
Continuous Inspection: Inspector is stationed in processing plant during entire processing procedure. Plants must meet very ~igh standards of sanitation. Labels on products may carry the prefix U. S. on their grade statements.
!'J:9-nt_.J.!1_!?.p~cU~Pack: Inspector is staUoned in a plant to inspect and certify the grade of each lot as it is being pa:::ked. PLu-H.s must meet acceptable standards of sanitat.ion. ThiS type of inspection is becoming very popular.
~Jt~3pection__~__ Submitted Samples: Applicants, such as packers, buyers for grocery stores or institutions, may send in samples to the laboratory for examination.
In each type of inspection service, official certificates are issued to applicant. The cost of inspection is borne by the applicant. The cost is nominal.
Purchasing Canned Fruits and Vegetables
Determine the grade or quality that is best for intended use.
26

Select: Uo S. Grade A (Fancy) vegetables and fruits when appearances and flavor and acceptance are most important.

heckyield on smaller less mature vegetables. The number of ~ cup servings is usually greater.

Select U. S. Grade B (Choice-Fruits and Extra Standard for vegetables) for general use.

Select lI. S. Grade C (Standard) when the product is to be further cooked, and when the liquid and fruit or vegetable, or both, are to be used.

Select U. S. Grade C (Standard) fruit for pies, cobblers and other cooked fruit desserts. Pie or water packed fruits should be considered for fruit desserts.

Cons.ider: style, type, size, count, geographical location.

Consider Packing Media

Vegetables - usually in water, in slightly salted water; may be in juice or puree.

Fruits - syrups, extra heavy, lightly sweetened water, water or juice"

Frozen Foods

Frozen foods have standards of identity, standards of fill and standards of quality as do canned foods. Federal grading is the same with the total score determining the grade. Quick freezing is requi~ed to develop small crystals that do not pizrce and rupture cell wallso Three methods of freezing are used:

Air Blown - Low temperatures are blown through air tunnels

Packaged food is placed between cold plates

!~~ner~ion - Placing foods in liquid nitrogen

Frozen foods are cleaned, sorted, washed and blanched to remove soil and destroy enzymes and bacteria. Blanching fixes color. Oxidation or browning of fruits is minimized by using anti-oxidents. Vegetables are usually frozen with little liquid added, about 1% added salto Fruits retain flavor and color when frozen with some sugar. Careflil study should be given fruit-sugar ratio. Recommended ratios:

~. .

one pound sugar to seven pounds fruit

one pound sugar to four pounds fruit

27

Blueberries

one pound sugar to four pounds fruit

Cherries

one pound sugar to four or five pounds fruit

Peaches

one pound sugar to four or five pounds fruit

St rawberries

one pound sugar to four or five pounds fruit

Packaging

Packing for institutional frozen foods may be as follows:

Frozen Fruits - 6, 6~, 25 or 20 lb. containers, larger packs in metal container.

Frozen Vegetables - 1, 2, 2~, 3, 5 or 60 lb. packages. Potatoes, peas, corn, mixed vegetables, lima beans may be packed in polyethelyene bags.

Grading

Federal grading is the same as for canned foods with a total score determining the grade. The limiting rule may keep a food from making a particular grade.

Recently the frozen food industry adopted federal standards for grading. The packers of frozen foods have also restricted the number of grades or qualities packed and buyers have difficulty in finding three grade levels under one brand. Many times there is only a U. S. Grade A and U. S. Grade C. Some frozen foods have the Uo S. Grade shield on the package, where the foods have been packed under continuous inspection.

The factors used in grading include: quality, maturity~ color, size and shape, and absence of defects.

U. S, Grade A (Fancy)

U. S. Grade C (Standard)

Uo S. Grade B (Choice or Extra Standard)

Substandard

Frozen foods must be maintained in a frozen state with temperatures ranging from OOF to 100F.

Frozen foods should be thawed before the buyer attempts to evaluate quality. The preferred method is to cook the product for the recommended time and evaluate.

28

School food service buyers should check prices of frozen vegetables and fruits since it is often possible to purchase these items at prices comparable to fresh or canned items. Some of these frozen foods are green peas~ broccoli, spinach, mixed vegetables and berries.

Dried Low Moisture and Freeze-Dry Foods

Dried foods have had about 75% of the moisture removed either by drying in the sun or in areas where warm air is allowed to extract the moisture. Partial sun drying may be used with the drying finished in drying sheds or rooms. Dried foods contain 18-20% moisture.

Vacu-Dried is a recent development where fruit is dried by placing in enclosed chambers. About 95 to 98% of the moisture is removed. These fruits are less perishable and less liable to insect infestation.

Freeze-Dry is a process in which food is frozen and then drying is done in vacuum chambers where pressure is so low that ice crystals turn to steam without first turning into water. The food is kept rigid during dehydration so the food is not toughened or shrunken during the drying process.

Dried Raisins

Variety: Thompson Seedless - Sulfur-bleached and golden

Sulfur-bleached

Golden, bleached

Muscat

Sun-dried

Sultana

Size:

Thompson Seedless - small or midget select

Muscat (seeded) - small or midget select

Muscat (unseeded) - 2-Crown 3-Crown 4-Crown

Grades:
u. S. Grade A (Fancy) u. S. Grade B (Choice)

29

U. S. Grade C. (Standard)

Grades are based on size, uniformity of color, lack of discoloration or off-color, ripeness, cracks, flesh damage, scars, mol~dirt, decay and fermentation.

Containers: Dried fruits are packed in 30 or 25 lb. containers or 4-6 lb. packages. May also be in slab form or 1 lb. packages.

Prunes

Grades: Federal grades for prunes are U. S. Grade A, B or C.

Size and Type: French or Robe are small sweet prunes, size per pound from 30/40 to 100/120 size or over.

Italian are medium in size, highly aCid, size per pound varies from 25/35 to 90/100.

Imperial or Sugar are a sweet prune large, mild, size per pound 15/20 to 60/70.

Trade Size:

Extra large - average 43 prunes per lb.

Large

- average 53 prunes per lb.

Medium

- average 67 prunes per lb.

Small

- average 85 prunes per lb.

Dried Vegetables

Low moisture dried vegetables are rapidly increasing in use. Specifications should include:

Materials Used - should be clean, sound, mature and good cooking quality.

Workmanship - product should be packed, processed and prepared under sanitary conditions, state thickness.

Color - Produce shall possess a bright characteristic color.

Aroma - shall possess good typical aroma, free from scorch, mold or musty odors.

Moisture - finish product shall not contain more than 2 to 5% moisture.

30

APPROXIMATE PERIOD OF ARRIVAL OF NEW PACK GOODS

Apples Apricots Cherries, Pitted,
Red Tart Fruit Cocktail Grapefruit

FRUIT Oct. - Nov. August
Aug. - Sept. Aug. - Sept. Feb. - March

Peaches Pears Pineapple Plums Salad Fruits

Aug. - Sept. September July Aug. - Sept. Aug. - Sept.

VEGETABLES

Beets Carrots Corn Green Beans Lima Beans Peas

AUgust October Aug. - Sept. Aug. - Sept. Sept. - Oct. Ju ly - Augus t

Pumpkin

Nov. - Dec.

Saukraut

January

Spinach

Apri 1 - May

Tomatoes & Tomato

Products

Sept. - Oct.

Yams

Oct. - Nov.

Salmon Tuna (White Meat)

July - Sept. Aug. - Nov.

Tuna (Light Meat) All Year

SUNDRIES

Apple Sauce Catsup Chili Sauce

Aug. - Sept. Sept. - Nov. Sept. - Nov.

Honey Pickles

May - June June - Nov.

JUICES

Blended Orange
& Grapefruit
Orange (California) Orange (Florida)

March - May Aug. - Oct. Nov. - Feb.

Pineapple Tomato Vegetable
Cocktail

July
Sept. - Oct.
Sept. - Oct.

Apples Apricots

DRIED FRUIT

Sept. - Oct.
- Aug. Sept.

Prunes Raisins,
Seedless

Sept. - Oct.
Sept. - Oct.

Walnuts

NUTS
- Oct. Nov.

Mixed Nuts

Sept. - Oct.

31

UNIT IV Factors in Purchasing Fresh Fruits and Vegetables

Objective: To develop an understanding of the knowledge needed to purchase fresh fruits and vegetables.

Services of the United States Department of Agriculture (Optional in use).

Develops grade standards for use in wholesale and retail trading.

Maintains inspection services at principal shipping points and terminal markets.

General Information on Fresh Fruits and Vegetables

U. S. Wholesale Grades

U. S. Fancy

- used for highly specialized products - a very small percentage of a total crop.

U. S. No. 1

U. S. Commercial

- for products not up to No.1, but superior to No.2.

U. S. Combination

- for a product combining a certain percentage of No. 1 and No.2.

U. S. No. 2

- represents usually the lowest quality practical to ship.

U. S. No. 3

- used for highly specialized products

U. S. Consumer Grades

U. S. Grade A

U. S. Grade B

Major questions in purchasing fresh fruits and vegetables:

How should you decide which to buy?

What are indications of quality?

How much should size, color and shape influence selection?

Quality of any grown product is dependent upon circumstances beyond man's control. Coloring, size and shape, even seasonal supply are often unpredictable. Factors influencing the quality and price of fresh fruits and vegetables include:

32

Ever changing marketing and distribution conditions.
The section in which commodity is grown.
The manner in which it is handled, graded and packed.
Distance to market and available transportation facilities.
Climate, soil and weather in which it is grown.
Temperature during marketing period.
General Guidepo~ts to buying:
Don't always buy "bargain merchandise."
Over-ripeness, deterioration or poor quality too often reasons for" specials." Sometimes such foods can be bought for certain cooking uses, so judge them by their" condition and the use to which you plan to put them.
Size alone does not determine quality. Over-large vegetables may be tasteless, pithy or woody and may not be suited for purpose for which they are to be used. Over-large grapefruit may be thickskinned, pithy and lack jUice. Smaller sizes may give more value for use to which you intend to put them, pound price may be lower.
Appearance alone does not determine quality. Generally, higher priced foods have better appearance - free from cracks, blemishes and decay. However:
Citrus fruits may be bronzed or russeted in color - still have plenty of juice;
Pears often have russeted appearance and apples minor skin blemishes, yet flesh excellent for your purpose;
Carrots without tops may be as fresh as those with tops;
Slightly over-ripe tomatoes or wilted celery satisfactory for soup, but tasteless for other use.
If possible, make your own selection of perishables.
Handle perishables with care. The less they are handled, the longer the life. Don't pinch, squeeze or touch them unnecessarily. Hand~e them in such a way injury will not result.
Consider fruits and vegetables that are in season in nearest production areas - abundant foods. Buy in season.
Study the market - current market prices are in newspapers.
33

Know the Irades for qUAlity. GrIP" refer to quality whlD paSked. Condition is quality at time of purchase.
Buy only very fresh items and use fS 'gon al poalibl,. Buy only aa needed becaute the longer they are held either in the market or school, the greater the lOIS of nutritive value.
Know the difference between blemish that only affectl appearance
and a bruise which affects eatina quality.
l mber:
Buy according to U. S. Grades - buy a grade that indicates product. are free from serious defects, of desirable shape and color.
U. S. Grades describe:
The quality in terms of size, color and uniformity.
The minimum quality permitted in that grade, there 1s a pos.ibility of variation between loti of frUits and vegetables in the same grade.
The use of U. S. Grades is optional and brand name. are sometimes used to indicate quality. The condition of the product at time of delivery Ihould meet the require..nts of grade.
Know sizes of containers and check contents so that the saae quality is found throughout the container.
Know yield from different sizes and counts.
Check on maturity of fresh fruits and v'letabl.s. Buy at a peak of maturity.
Make yield tests.
Know styles of packing
Buy by weilht - know the weiaht of containers
lind. of Pruits
IeIDI' blackberry, blueberry, boysenberries, cranberry currant, gooberry, grape, raspberry, at_wherry.
C1tIY' - Irapefruit, kumquat, lemons, 11mes, oranles, tanaer1ne
'type. apricots, cherries, nectarine., peacbe., plums.
,4

Melons - cantaloupes, honeydews, watermelons.

Pomes - apples, pears.

Tropical - avacados, pineapples, bananas, dates, figso

Fresh Vegetables

Kinds of Vegetables include:

Bulb - garlic, onion.

Flowers and Fruits - broccoli, cauliflower, corn, cucumber, eggplant, pepper, pumpkin, squash, tomato.

Leaves and Stems - Brussel sprouts, cabbage, cele~y, lettuce, rhubarb, spinach.

Legumes - beans, lima bean, lentil, pea, soybean.

Roots - beets, carrots, parsnips, radishes, rutabagas, sweet potatoes.

Tuber - potatoes.

Asparagus

Varieties: Green-early spring crop - cut as soon as tips come above ground - about 8 inches.

White-same variety - clipped while most of stalk is still below ground. Quality Factors: Select stalks that are straight and fresh appearing - crisp and tender with compactly pointed tips - only an inch or so of tough, woody base to trim off. Avoid wilted stalks loose tipsusually touch and stringy, stalks that are angular are likely to be tough and stringy.

Buying Hints: Size is not a criteria of quality, but a U. S. No.1 should not be less than ~ inch in diameter and 2/3 of the stalk green.

Grades: U. S. No.1.

Size

Federal

New Jersey

California

14" or over
12" - 14" 11" - 12" 8" - 11" 5" - 8"
- Beans String

Very large Very large Large Medium Small

Colossal Jumbo Extra Select Select Fancy

Colossal Jumbo Extra select Select Extra Fancy

Quality Factors: Select beans with long straight pods, crisp enough to snap easily between fingers. When beans ridge and bulge pods, they are usually old, tough, and leathery. Pods in which seeds are immature are the most desirable. Bright fresh appearance, velvety touch.
35

Varieties: Green or waxy yellow, flat or round. Pole Beans or Bush Beans. Marketed in bussel container holding about 30 lbs.

Grades: Buy U. S. Fancy - U. S. No.1 may be acceptable in peak of season.

Beans - Lima

Quality Factors: Flat or kidney shaped, small sizes known as butter limas, large sizes known as potato limas. Select clean, well-filled pods of dark green color. Flabby pods generally indicate poor quality. Watch for tough skins, inseetinjury, souring,rot or mold. Test for tenderness by puncturing skin. Beans should be plump, tender skin of good green or greenish white color.

Types on Market: Fordhook, Potato and Baby.

Grade: Purchase U. S. No.1.

~
Quality Factors: Fresh, prime quality beets should have good globular shape with a smooth, firm flesh. Those of medium size are less likely to be tough. Should be smooth and free of blemish. May be purchased with or without tops. Do not purchase rough, ridged beets or those with growth cracks.

Beet tops: Should be young and tender. Select those that are thick ribbed, fresh green and not wilted or slimy. Beet greens are often used as salad greens.

Buying Hints: Marketed in bunches weighing lt lbs. or crate holding 5 dozen bunches or about 75 lbs. Topped beets sold by bushel. Market sizes include:

Bunched

Small Medium Large

less than ~' in diameter 2" to 3" in diameter 3" in diameter

Gra,des: Purchase U. S. No.1

Broccoli

Topped
less than 2" in diameter
~I to Y' in diameter
3\" in diameter

Quality Factors: . Look for plenty of green color in heads as well as stems and leaves . Fresh, clean, and not overmature. Stalks should be tender and firm with compact dark green or puplish green buds in the head. Old, tough broccoli can be detecced by quantities of the yellow or purple flowers visible inside of buds.

Buying Hints: Buy a tender product - Yellow buds indicate overmaturity. Wilted flabby broccoli - shake to see if stems are firmly attached.

36

Variety: Italian Green Sprouting.
Grades: u. S. Fancy or U. S. No.1.
Brussel Sprouts
Quali ty Factors: Select" sprouts" that are hard, compact and of a cabbage-green color. Puffiness, wilted appearance or yellowish leaves indicate poor quality. Wilted leaves indicate age.
Buying Hints: Usually marketed in pint size containers and sold as unit rather than by pound. Western sprouts sold in 25 lb. drums. Eastern sprouts sold in bushels or half-bushel.
Marketing Areas: Calif~rnia and New York's Long Island are heaviest producers.
Grades: U. S. No.1 - diameter 3/~'; length less than 2'.
Cabbage
Quality Factors: Early or new cabbage is not as firm as some of the fall and winter cabbage which are suitable for storing. Watch for worms, decay, yellow leaves and wilted leaves indicate age. Avoid burst heads, soft or puffy heads. Avoid loose leaves separated from stem.
Buying Hints: Select well-trimmed, reasonably solid heads that are heavy for their size and show no discolored veins. Purchase by the pound. Bushel will weigh 40 pounds. Sold in mesh sacks 50 lbs. net. Size may be medium, small or large.
Styles or Varieties on Market: Early Cabbage - has a pOinted not too compact head - December to May. Domestic - Flatness at top, smooth round heads tightly formed. Savory - Crinkled leaves, heads loosely formed - yellowish green. Red - pOinted head, purple red.
Grades: Purchase u. S. No 1 U. S. Commercial in season
Carrots
Quality Factors: Select brightly colored carrots that have a wellshaped, firm flesh, smooth, clean and free from straggling rootlets. Avoid excessively forked or carrots with deep growth cracks.
Buying Hints: Institutions should purchase carrots with tops cut back 1". Diameter should not be less that 3/4 inch, nor more than 2 inches. Sold in 25, 50, 100 bags and by bushel baskets. Select blunt full carrots. Blunt carrots have lower peeling loss.
37

Styles on Market: Green topped carrots can usually be purchased year-round. They are marketed with tops, short-trim or well-trimmed tops. Storage carrots are sold with tops off.
Grades: Purchase U. S. No.1 (Extra) U. S. No. 1
Cauliflower
Quality Factors: The cauliflower head should wear jacket of bright green. Head should be white or ~reamy white, clean and solidly formed. Flower clusters should be firmly united. The size of head does not affect quality. The small flowers in the head must not have started to grow. Yellow, withered leaves indicate age, particularly if the head is of "dcy" appearance.
Buying-Hints: Usually marketed in flat pony crates holding 12 to 15 head, weight 42 pounds.
Grades: Purchase U. S. No.1.
Celery enou$h
Quality Factors: Leaf stems or stalks should be brittle to snap' easily and of medium length and thickness. Inside of stem should be smooth. If rough or puffy, celery is likely to be pithy. A good heart formation usually indicates good celery. Length should be at least 16 inches, good thickness and solidity. Browing is
considered a defect. Wilted or yellow leaves indicate age. Re-
ject excessively dirty celery.
Varieties: Golden Heart - bleached white. Pascal ::. dark green - distinctive flav'lr, almost complete lack of stringiness.
Buying Hints:
Rough not t ri mmed.
Trimmed - most predominant form on market. Pac'(ed 2;, 3, 3\
or 4 dozen to crate.
Hearts - trimmed and bunched.
~ - best size is 2~-3 dozen stalks/crate, stilks avera8e 1-1 3/4 pound .
Color
Pascal - green celery.
White - blanched also called yellow or golden celery.
38

Grades: Purchase U. S. Extra No.1 U. S. No. 1
Collards
Quality Factors: Has large curly leaves that do not form into a solid head. Choose on the same basis as cabbage. Avoid wiltedlooking yellow leaves or toughness, coarseness, stringiness, or insect damage. Avoid bruised, broken or frozen leaves. Should be fresh, young, green and tender.
Buying Hints: Buy by the pound or bunch.
Grades: U. S. No.1
Quality Factors: A husk that has fresh green color indicates best quality. Kernels are tender, milky and sufficiently large to leave no space between rows - should be just firm enough to puncture easily when slight pressure is applied. Should be used 72 hours after harvest.
Varieties: Yellow, White
Buying Hints: Crates - 5 doz. ears Bags - 5 doz. ears
Grades: U. S. Fancy - purchase usually U. S. No.1 "at seasonls height"
Cucumbers
Quality Factors: Fresh appearance, crispness, good shape, medium size, shiny, waxy appearance, firm bright green. Poor quality indicated by deep black-green or sometimes yellow outside rind that has a decided "give" to it when pressure is applied.
Buying Hints: Size and shape are related to quality. Grade is dependent on size and shape.
Grades; U. S. Fancy - buy this grade Iloff season" U. S. No.1 - buy this grade "in season" U. S. No. 2 - in season this grade may be acceptable
Quality Factors: Large, hardy, curly leafed green of the cabbage family. Abundant throughout the winter. Dark green: kale is best but a few leaves with slightly browned edges are not objectionable as they can be trimmed.
39

Varieties
Dwarf J,.iberian - smooth leaf variety
Scotch Kale - green curled
Grade: Purchase U. S. No. 1
Lettuce
Varieties
Crisp-Head-Iceberg - tightly headed, medium green on outside with very pale green heart. Select heads heavy for size with leaves clean and free from burned or rusty looking tips. Freshness of appearance, weight and solidity are the best indications of all-round good quality.
Butterhead-Big Boston - Heads somewhat softer and lighter than Iceberg and not so crisp in texture. Medium in size with light green outer leaves and light yellow leaves inside. Butterhead includes Bibb or Limestone lettuce. The head is cup shaped and small. It has a deep rich green outer leaf that blends into white at the core.
Leaf Lettuce - grows with leaves loosely branching from its stalk. Has crisp texture.
Cos (Romaine) - heads are elongated - headed lettuce with a coarse, stiff leaf. Slightly stronger flavor than Iceberg, somewhat sweeter.
Buying Hints:
Iceberg packed in fiberboard boxes 2 - 2~ dozen.
Cos - packed in 2/3 crates holding 2 dozen heads.
Leaf or Bibb - 24 and 12 quart baskets; 1 - l~ bushel hampers 18 - 34 head crates from east.
Grades: Purchase U. S. No.1.
Okra
Quality Factors: Good quality okra may be green or white, with pods long and thin or short and chunky. Freshness can be determined by tenderness of pods - those that snap easily or puncture on slight pressure. A woody pod with hardened seeds indicates overmaturity. Dull, dry shriveled pod may be tough. Misshapen pods or damaged or decay should be cause for rejection. Watch for dirty pods, foreign matter, disease~ insects. Select pods 2 - 3~ inches long.
40

Varieties: Long or short.
Buying Hints: Marketed in hampers, 6 basket crates bushel, halfbushel and tills.
Grades: Purchase D. S. No.1.
Dry Onions
Quality Factors: Select those that are well-shaped, dry enough to crackle, with thin necks and bright, hard bulbs. When shaken they should rattle. Interior decay can be detected by noting moist stems at the neck.
Varieties:
Domestic: medium sized, globular in shape, either red, yellow or white.
Bermuda: flat type, yellow or white, milk in flavor.
Sweet Spanish or Valencias: milk flavor, globe shaped, considerably larger than Domestic or Bermuda. White or yellowish brown.
Creole: pungent.
Buying Hints: Onions are classified:
as to color, white, yellow, red
as to flavor, strong and mild
as to size, small, medium, large
Marketed in mesh bags containing 25, 50, or 100 pound bags.
Grades. Purchase U. S. No.1.
Parsley
Quality Factors: Select clean, fresh-looking, bright green in color, free from dirt and yellowed leaves; watch for wilting, rot or bruising.
Varieties: Curly leafed variety most common; used as garnish and for flavoring. Moss leaf or Plain leaf.
Buying Hints: A bunch equals 2 oz. 4 dozen bunches to crate.
Grades: D. S. No.1 - only grade.
41

Peppers (Sweet)
Quality Factors: Best quality are well shaped, thick walled and firm with a uniform glossy color, clear, bright green and soft waxy sheen. Pale color, soft seeds are signs of immaturity. Crispness and tenderness may be indicated by pressing with thumbnail. Sunken, blister like spots on surfact indicate decay.
Varieties: Bell or Bull-nose, either green or red.
Buying Hints: Marketed in bushels or Florida pepper crates.
Grades: U. S. Fancy (When it is difficult to obtain good quality) U. S. No.1 (in seasons of good supply)
Potatoes (white)
Quality Factors: Clean firm and free from cuts, growths, cracks and other unsightly knobs or surfac~ defects. Choose potatoes that are well shaped with shallow eyes to minimize preparation waste. Sun burnt potatoes have watery appearance or show black ring near surface when cut. Potatoes may sometimes have "hollow heart." Other defects include "black heart," "internal black spot." Potatoes should be clean, and uniform in size. Medium size potatoes are easier to handle than large potatoes, with less waste in preparing. Peeling waste is about 20% more for smaller sizes, less for larger sizes. Frost damaged potatoes have watery appearance, or show a black ring near surface where cut. Flesh will turn dark in cooking. Avoid sprouted potatoes.
Potatoes are classed as:
Round white:
Katahdin - large, short, medium thick, shallow eyes.
Chippewa - large, oblong, medium thick, shallow eyes.
Kennebec - large, oblong, medium thick, shallow eyes.
Irish Cobbler - medium to large potato, blunt end, shallow to deep eyes.
Round Red:
Red Ponti,c - large, round, smooth, medium deep eyes.
Triumph - medium to large, round and thick, medium deep eyes.
Long White:
White RosF - large, long, oval potato, flattened numerous medium deep eyes.
42


Long Russet:

Russet Burbank - (Sometimes known as "Idaho") large, long oval shape, heavily netted, numberous shallow eyes.

Buying Hints: Specify size - small, medium, large. Area in which potato is grown affects cooking quality. New potatoes have a high moisture and sugar content and lower starch content. Specific graVity of potatoes indicates suitability for use.

l.08 l.08-l.07 l.07

good for baking. good for boiling. oven-browned.

Test by placing 2 ounces of salt in one pint water and 1.08 or higher specific gravity will sink. Those potatoes with a specific gravity below 1.08 will float.

Grade: Purc hase U. S. No. l.

Sweet Potatoes

Quality Factors: Select thick, chunky medium sized potatoes that taper toward ends. Select bright, clean sweets free from blemishes. Avoid those with any signs of decay as this affects taste of entire potato. Shape is an important factor and affects grade. Sweet potatoes that are shriveled, soft and flabby are usually old, of poor flavor and wasteful.

Varieties:

Dry-meated (jerseys) - firm, dry somewhat mealy flesh, light yellow, or pale orange in color.

Moist-meated or yams - Nancy Hall or Puerto Rico. Sweeter than light meated, soft, moist flesh, high sugar content.

Grades: Purchase U. S. No.1.

Tomatoes

Quality Factors: Choose tomatoes that "look good," are firm, solid, plump, well formed, medium-sized and free from blemishes. Flavor, firmness, internal characteristics, color and size determine quality. Tomatoes with thinner walls have less open space, and must be handled with care. Due to shipping distance to markets tomatoes must be picked green. Vine-ripened tomatoes are best quality with natural color, thinner and more tender skin. Superior flavor. Avoid those that are yellow and wrinkled - mis-shapen, angular, ribbed or scarred tomatoes are poor buy because of extra waste.
Buying Hints:

Order tomatoes by color

43

Turning - shows trace of color
Pink - 50% colored
Firm Ripe well reddened but not completely ripe
Full Ripe - ready for use
Tomatoes are ordered by size
5 x 6 : 2 11/16 - 3 3/16 inches in diameter 6 x 6 : 2 8/16 - 2 14/16 inches in diameter 6 x 7 : 2 4/16 - 2 10/16 inches in diameter
Grades: Purchase U. S. Fancy
U. S. No. 1 Lower grades in season
Spinach
Quality Factors: Leaves should be clean, fresh, tender, green color. Avoid yellow discolored, wilted, bruised or crushed leaves.
Buying Hints: Select large, fresh-appearing leaves that have good green color. Both crinkly leaf and flat leaf types good for cooking.
Varieties: Savory - curley leaf type Smooth - smooth leaf type
Grades: Puuchase U. S. No.1 U. S. Commercial
Squash
Available year round, but most plentiful May to October.
Varieties:
Summer Squash (yellow crooknecks, white scallops, or long green Italian varieties). Select young, tender, medium size. Avoid hard rinds, as flesh is likely to be stringy.
Winter Hubbard, Acorn, Buttercup, Butternut. Select hard, tough rinds - medium. to large sizes best. Soft rinded types apt to have watery flesh, insipid flavor.
Quali ty Factors:
Summer Squash - young, tender, fairly heavy for its size, free from blemishes.
Winter Squash - hard rind and be free of decay.
44

Grades: U.S. No.1 U.5. No" 2

Fresh Fruits

Apples
Ouality Factors: Those measuring 2~ inches or more in diameter are ideal for general all-round use. Medium size from 113-138. Larger sizes (3 inches and up) of baking variety and are firm to touch. Soft apples have mealy~ mushy texture and too mellow for real taste enjoyment. Store in refrigerator or very cool spot to retain crispness and flavor. Peak Season - October through January; chief production areas: Washington, New York, Virginia, Pennsylvania, Michigan, California, Avoid overripe or immature stock.

Varieties:

Fresh fruit use: . Delicious, McIntosh, Stayman, Jonathon~ Winesap, or Golden Delicious.

Baking use: Spy.

Rome Beauty, Rhode Island, Greening, Northern

Cooking use: . Transparent, York Imperial, Gravenstein, Newton.

Grades:

(East)
u.s. Extra Fancy, fancy,
Grade C

(Wes t)
Extra Fancy, Fancy, Grade C

Buying Hints: Buy firm, cris~ bright, clea~well-colored apples, with good flavor. Immature apples lack flavor, and color; overripe apples yield to pressure~ are soft, mealy and lack flavor. A defect known as scald is caused by gases given off by apples.

Bananas

Quality Factors: Choose plump~ firm, well-filled-out bananas. When skin is all yellow - good for cooking and ripe enough to eat uncooked. Yellow peel flecked with brown - fully ripe - ideal for immediate serving in fruit cups, salads and desserts. With moldy skin that has turned black - poor quality - bad risk. Bruised fruit not desirable. Avoid soft~ mushy, discolored flesh, or bananas that are too cold.

Peak Season - all year

Marketing Areas: Imported from Central - South America.

Buying Hints: Buy full ripe for consumption within 24 hours. Buy hard ripe and allow 3 days storage to ripen. Buy turning ripe and allow 5-6 days storage to ripen.

Berries
Quality Factors: Mature strawberry wears a cap - other mature berries are free of hull. Choose berries that are firm, plump and full colored for the variety - bright, clean, fresh in appearance.
Varieties:
Raspberries - red and black
Blackberries and dewberries - much alike - used the same way
Blueberries (Huckleberries) - large ones - better flavor
Strawberries - large berries usually choicest for eating
Buying Hints: In season during February, June, and July.
Production Areas include: West Coast, Tennessee, Florida,
Grade: Purchase U.S. No.1 or U.S. Fancy
Grapefruit
Quality Factors: Choose heavy, firm smoothly textured, with wellrounded shape, heaviness is good indication of juice content. Coarse, puffy, rough - indicates lack of jUice and flavor. Good grapefruit can range in color from pale yellow to russet or bronze. Minor surface blemishes do not affect eating quality.
Buying Hints: Size 70's and 80's (number packed to container) medium sized - best for all-round individual use. For sectioning 64-54 best.
Produced October-June in Florida, California, Texas and Arizona.
Varieties: Duncan with many seeds; Marsh - seedless with few seeds. Thompson pink is actually pink Marsh.
Grades: Purchase U.S. No. 1 or U.S. Fancy Culls in season may be suitable
Oranges
Quality Factors: Weight of orange indicates juice content. Avoid oranges that are puffy, spongy and light. Choose firm fruit with skin that is not too rough; should be firm texture. Color is no. gUide as coloring is added. Florida and Texas fruit are frequently russeted,
Varieties:
California: Washington and Thompson Navels: November to May seedless, thick and rough skin - easily peeled and segments easily separated.
46

Valencias: May - November. Have 1 to 5 seeds - thick skin juicy.
Florida: Parspn Brown - October and November
Pineapple - January to March
Valencia - March to May
Buying Hints: Sui table size .. 176' s to 200' s (number packed to crate).
Grades: U.S. Fancy, U.S. No.1 Or culls in season may be suitable. Florida may have at times a grade called "Special."
Peaches
Quality Factors: Must look good to be good. Size and color important. Should be plump, smooth-skinnl~d and well-filled out. Over-ripeness indicated by deeper reddish brown color and a softness of the fruit. Such fruit suitable for immed~ate use. Cannot be held for any length of time.
Buying Hints: Peak Season - July - August.
Quality Factors: A scar or minor surface blemish packed and shipped green - develop finer flavor ~nd smoother texture when ripened off tree. In a fully ripened pear, the flesh responds readily to gentle
pressure of hand. Ready for eating "as is," salads or shortcake.
Slightly underripe and still firm - best for cooking and baking.
Buying Hints: Available from July to April.
Production areas - California, Oregon, Washington, and Michigan.
Grapes
Quality Factors: Quality is iodicated by fresh appearance, maturity. Individual berries are attached to the stem. Shake them and if they fall, they are old. Watch for decay, mold or wet sticky grapes. Study the structure of the bunch. Bunches should be "fairly well filled."
Peak Season - August to November. Available August to February.
Production Areas - California, New York, Michigan
Two kinds found on market
American - Eastern
European - California
47

Varieties:

Emperor - Nov. to May Thompson- June to Nov. Red Malaga - July to Oct.

Ribier - July to Feb. Tokay - Aug. to Jan. Cardinal - June to Aug.

Plums and Prunes

Quality Factors: Select plump, clean, fresh appearance, full colored for the variety. May yield to soft pressure at the end of the tip to indicate ripeness. Avoid insect damage, soft overripe fruit or rot.

Varieties: Prunes and plums may be classified according to color:

Purple or blue - Italian or French prune and Damson plum

Red - Clayman Climax, Hungarian, Santa Rosa, and Beauty

Yellow or green - Yellow Egg, Beauty, Wickson, Kelsey and Green Gage

Grades: Purchase u.S. No.1.

Melons

Quality Factors: Melons must be picked ripe since their sugar content does not increase after picking. Heavy aroma, color and softening are indications of maturity. Tasting or plugging is one of the best methods to ascertain quality.

Cantaloupe: Ripeness is determined by the manner in which the stem has been broken from the plant. If the scar at the stem end is smooth and clean, it is a full slip and if the stem is partially attached, it is called half slip, and is less desirable. Purchase U.S. Grade No. 1 in size 45. Rocky Ford popular variety. Can be purchased on the local market July-August.

Watermelon: Should be mature when picked. Ripeness is indicated by symmetrical shape, fresh, velvety attractive appearance, good color. "Thumping" may indicate a degree of ripeness. Should have sweet, crisp and juicy flesh. Varieties include Charleston Gray, Congo, Cannonball and Garrison.

48

GUIDE FOR COMPARING COST PER SERVING OF SELECTED FRESH, CANNED AND FROZEN VEGETABLES AND FRUITS

VEGETABLES: (Continued) When Lima Beans cost ...

FRESH per pound
6 7 8 9 10 ll 12 13

CANNED
per tHo can
$0.63 .74 .84 .94
1.05 1.16 1.26 1.36

FROZEN per pound
16 18 21 24 26 _29 32 34

The cost of a }:z cup serving would be
3 3}:z 4
4~
5
5~
6
6~

When Mixed Vegetables cost

.57

14

3

.66

17

3~

.76

19

4

.86

21

~

.95

24

5

1.04

26

5~

1.14

28

6

1. 24

31

6j

When Spinach costs .. 8

.44

ll

3

10

.51

13

3~

ll

.58

15

4

12

.65

17

~

14

.72

19

5

15

.80

21

5~

16

.87

22

6

FRUITS: J)

18

.94

24

6j

When Peaches cost 10

.72

10

3

12

.84

ll

3~

14

.96

13

4

16

1.08

15

~

18

1.20

16

5

19

1.32

18

5~

21

1.44

20

6

23

1.56

21

6j

When Strawberries cost

23

(fresh, per quart)

27

31

35

39

43

46

50

10

3

12

3~

14

4

16

~

18

5

19

5~

21

6

23

6~

1/ Cost per serving of "fresh" peaches and strawBerries is on a raw frui t basis 0

49

FOOD PURCHASING BIBLIOGRAPHY
References in Periodicals
PRINCIPLES OF PURCHASING
Aljean, George W. Purchasing Handbook, McGraw-Hill, 1958.
American Restaurant Association. "Ideas in the News." American Restaurant Magazine, September 14, 1961, p. 29.
American Restaurant Association. "Inventory Guide and Price Quotation Sheets." American Restaurant Magazine, October, 1961, p. 71.
American Restaurant Association. "Labor-Saving Foods--A Special Report." American Restaurant Magazine, March 1, 1960, p. 29.
Blackburne, C. E. "Mass Feeding in Business and Industry--Cuts Costs--Add Variety. " American Restaurant Magazine, January, 1959, p. 80.
Blackburne, C. E. "Portion Control Facts." American Restaurant Hospitality, May, 1963, p. 120.
Blackburne, C. E. "Require Signed Orders for Issuing Supplies." American Restaurant Hospitality, February, 1963, p. 56.
Blaszcyk, E. S. "A Practical Technique for Increasing Efficiency." Hospitals, October 1, 1962, p. 86.
Boggs, M. M., and Rasmussen, C. L. "Modern Food Processing." Food. Yearbook of Agriculture, USDA, 1959, p. 418.
Boswell, R. "Farm Practices, Quality and Cost." Food. Yearbook of
Agriculture, USDA, 1959, p. 396.
Bowman, Ward. "Resale Price Maintenance--A Monopoly Problem."
Journal of Business, ~lly, 1953, p. 141.
Breusch, F. "Principles of PJTchasing." JALA, March, 1945, p. 166.
Brown, James. "Engineers, Purchasing Agents Work Together." Hospital Management, February, 1962, p. 99.
Bussler. "Inventory Control With Minimum Paper Work. Ii Hospitals, September, 1962, p. 78.
Carithers, R. W. "Evaluating Purchasing Performance." Hospitals, November 1, 1962, p. 101.
Cas.sidy, Helen. "Menu Pla...vmincs Dictates Buying Procedures." Volume Feeding Management, January, 1961. p. 80.
"Cnarting Your Food Purchases." Volume Feeding Management, May, 1960, p. 18.
Clelland, R. A. "Budgeting Plays A Vi tal Role in Purchasing." Hospital Management, April, 1963, p. 121.

-2-

PRINCIPLES OF PURCHASING, cont'd.

*Connaughton, C. "Purchasing, More Value for Food Dollars. " Hospitals, October, 1960, p. 70.

*Dukas, Peter. "Seventy-Five Causes of High Food Cost." . Volume Feeding Management, October, 1959, p. 94.

*Elman, K. "Shapin.g Food Purchasing Patterns." Hospitals, January, 1961, p. 68,

Emerey, Justine H. HA Job That Never Ends, Food Cost Control." American Restaurant Magazine, November, 1959, p. 63.

Espersen, Henry W, "Meeting the Challenge of Tomorrow With Better Controls Today." American Restaurant Magazine, February 1, 1961, p. 42.

-)(Farrell, V. M. "Developing and Using Purchasing Specifications." Hospitals, May 1, 1963, p. 65.

Fielding, Vera. "Computers 'l'ell What to ?ut on the Menu." Modern Hospitals, April, 1963~ p, 122.

Flanagan, Thelma G. "Analyze New School Lunch Trends and Products." Nation's Schools, April, 1961, p. 108.

"Food Buying Patterns." Institutions, .January, 1960, p. 14.

*"Food Purchasing." Institutions, .January, 1958, p. 81.

Fowler, Sina F. "Quest for Quality - A Capsule View." JIillA, February, 1957, p. 139.

Grapp, E. M. "An In-Training Program for the Hospital Purchasing Student". Hospital Management, March, 1963, p. 107.

Greger, Rex. "Negotiation Helps, Buyer.:; Make Good Buys." Modern Hospitals, December, 1962, p. 86.

Grout, E. "The Purchasing Agents Role in Management." Hospital
Management, December, 1962, p. 75.

*"Guide to School Lunch Food Purchasin.g. 1t Institutions, September, 1962, p. 68.

*Hartman, J. "Acceptance Service Inspection Assures Uniform Quality Meats." Modern Hospitals, October, 1960, p. 128.

*Hartman, ,J. "Cost Comparisons for Food Service Sho"'J.ld Be Taken With a Pinch of Salt," Modern Hospitals, .July, 1960, p. 112.

Hartman, J. "How the Hospital Food Dollar is Distributed." Modern Hospitals, July, 1962, p. 126.

Hartman, J. "How to Prepare the Dietary Budget." February, 1962, p. 132.
* Required Reading

Modern Hospitals,

-3-
PRINCIPLES OF PURCHASING, cont'd
Hartt, Sylvia, M. "A Guide to School Lunch Food Purchasing." Institutions, September, 1962, p. 68.
*Hedgecock, E. S. "A Simplified System of Food Purchasing, Inventory and Costs." Hospital Management, March, 1948, p. 96.
*Heeb, J. A. "New Aspects in Group Purchasing." Part I, Hospital Management, May, 1962, p. 89.
Hendersore, C. "Big Feed." School and Community, February, 1961, p. 13.
Holbert, Mariana. "Do You Know Your Production Cost?" School Lunch Journal, June, 1963, p. 44.
"How to Store Semi-Perishables." Institutions, March, 1961, p. 14.
*"How to Write Specifications." Volume Feeding Management, January, 1960, p. 32.
Janssen, Wallace. "The Law Behind the Label." JADA, July, 1952, p. 609.
Joseph, Marie Sister. "Dietary Cost ControL" Hospitals, April, 1962, p. 170.
Kauffman, M. "How Much is Enough Food to Buy?" Modern Hospitals, November, 1947, p. 100.
Kelly, F. P. "Nutrition Accounting Makes the Budget Realistic." Modern Hospitals, August 1960, p. 124.
Kotschever, Lendal. "To Freeze or Not?" Institutions, November, 1960, p. 10.
Laing, Brien. "Organized Merchandise Handling Saves Time." Hospital Management, February, 1962, p. 85.
Larrick, G. P. "The Pure Food Law. " Food, 1959, p. 444.
Leidigh, Mary . "Receiving and Warehousing." School Lunch Journal, April, 1962, p. 20.
*Lennartson, R. W. "What Grades Mean." Food, 1959, p. 344.
Litchfield, J. H. "Recent Developments in Food Products." JADA, March, 1959, p. 225.
McNulty, T. E. "Fiscal Controls in the Dietary Department." JADA, February, 1960, p. 118.
Matchett, J. R. "The Development of New Foods." Food, 1959, p. 434. Matthew, G. "Computing Economical Odering Quanti ties. " Hospitals,
February 1, 1962, p. 82. *Required Reading

-4-
PRINCIPLES OF PURCHASING, cont'd
Mueller, George. "The Joint Industry-ASFSA Committee on Food Standards and Specifications." School Lunch Journal, Septemper, 1962,p. 40.
Nielsen, P. "New Food Products." JADA, February, 1960, p. 107.
"Nine Ways to Make Buying Easier." Volume Feeding Management,
May, 1959, p. 30.
*Nuckols ,G. T. "Fundamentals of Food Purchasing. " Institutions, April, 1957, p. 46; May, 1957, p. 70.
Page, David, "Proper Purchasing and Receiving." School Lunch
Journal, June, 1963, p. 40.
*Peffers, G. W. "Competitive Buying is Basis for Economy."
Modern Hospitals, March, 1960, p. 142.
Peffers, G. W. "How to Trace Food Cost and Consumption." Modern
Hospitals, April, 1960, p. 164.
*Peffers, G. W. "Why Purchase Food on Specification?" Modern
Hospitals, January, 1960, p. 112.
Pentzer, W. T. "Marketing, Quality and Cost." Food, 1959, p. 408.
*"Planned Purchasing." Volume Feeding Management, January, 1962, p. 29.
*"Principles of Practical Purchasing." Institutions, January, 1958, p. 10.
"The Promises and Pitfalls of Purchasing Pools." Institutions, April, 1962, p. 68.
*"Purchasing. " (Three articles) Institution Feeding and Housing,
January, 1958, p. 22.
*Ramphap, R. E. "Buy by Contract." Institutions, July, 1962, p. 48.
Rappaport, M. "Role of Records in Reducing Costs." JADA, 1958, p. 471.
Rather, J. E. "Add Zest to Your Student Food Service." Overview,
October, 1960, p. 46.
Ritterscamp, James, et al. Purchasing for Educational Institutions, Bureau of Publications, New York, 1961.
Roberts, M. A. "Food Cost Analysis." Hospitals, January, 1960, p. 96.
*Roe, D. K. "Automation in the Purchasing Department." Hospitals ,
September 16, 1962, p. 90.
Reed, R. M. "Food Service and Dietetics: Using Past Records to Lower
Future Costs." Hospitals, February, 1962, p. 80.
*Rich, Margie. "Food Purchasing Terms and Definitions." School Lunch
Journal, November, 1962, p. 24.
*Required Reading

-5-
PRINCIPLES OF PURCHASING, cont'd.
Sherwood, M. "Why Raw Food Costs are Hard to Isolate." Modern Hospitals, December, 1961, p. 134.
Shugart, Mrs. Grace. "Production Planning." School Lunch Journal, September, 1962, p. 17.
Soltis, S. J., Spencer, K. D. "Smaller Hospitals; Purchasing. Contact Food Service Grows With a Hospital." Hospitals, July, 1961, p. 62.
Somers, I. I., Reed, J. M. "Promising Developments in Food Preservation. " JADA, March, 1959, p. 230.
"Standardization is Recipe for Cost Control." Modern Hospitals, April, 1960, p. 160.
*"Standardized Specifications Save Schools 2510. I! Institutions, September, 1962, p. 64.
Stokes, John W. "How to Control Food Costs." Volume Feeding Management, July, 1959, p. 50.
Stowe, S. F. "The Federal Trade Commission." Food, 1959, p. 441.
Stumpf, F. L., Donalson, B. "Better Management by Control of Direct Expenses." JADA, February, 1957, p. 117.
*Tellar, Norman. "The Big Buy in Michigan." School Lunch Journal, April, 1960, p. 11.
"Testing for Better Buying." Volume Feeding Management, August, 1959, p. 38.
Thompson, Joseph Kotschever, Lendal. "A Marketing Approach to Profits." Institutions, February, 1960, p. 6.
Tigner, N. C. "Hospital Food Purchasing." Hospitals, August, 1962, p. 104.
"Updating School Lunch Purchasing Methods." Volume Feeding Management, November, 1959, p. 92.
U. S. Department of Agriculture. Shoppers Guide to U. S. Grades for Food. Home and Garden Bulletin No. 58, 1958.
*U. S. Department of Agriculture, USDA Grade Marks and the Foods on Which They are Used. AMS-242, December, 1958.
*U. S. Department of Health, Education and Welfare. What Consumers Should Know About Food Standards. 1959, 8pp.
U. S. Department of Health, Education and Welfare. Read The Label. FDA Publication No.3, August, 1963.
Wallace, K. "Search for Efficiency Through the Dietary Budget." Hospitals, June, 1961, p. 68.
*Required Reading

-6-

PRINCIPLES OF PURCHASING, cont'd.

Walsh, T. P. "How the Menu Can Control Food Costs." Volume Feeding Management, August, 1960, p. 25.

*Wanger, Robert. "Centralized Buying Practices." School Lunch Journal, December, 1961, p. 12.

Weaver, G. C. "Precosting Food." JADA, 1958, p. 478.

Weaver, Lema M. "Lower Costs in Higher Volume." American Restaurant Magazine, January 1, 1960, p. 50.

Weaver, Lema M. "Simple Steps to Cost Control for More Profit." American Restaurant Magazine, November, 1959, p. 72.

Webber, O. "Three Looks at Hospital Food in the 60's." Hospitals January, 1960, p. 68.

Wells, O. V. "The Years Ahead (Food Consumption). "Food, 1959,

p. 701.

--

Weze1. "Portion Cost Guide." F~od Engineering, February, 1963, p. 30.

Whale, G. "Six Steps to Better Hospital Purchasing." Hospitals, January 1, 1963, p. 53.

"What's New in Food for Institutional Buyers?" Hospitals, February 1, 1963, p. 62.

*Widman, P. "Setting Q.uality Standards for Purchasing." Hospitals, December 16, 1962, p. 66.

Wier, N. Williams, R. D. "What's Involved in Hospital Feeding Cost?" Modern Hospitals, October, 1960, p. 122.

Wilkinson, Mrs. Jule. "The Food Service Industry Take a Serious Look at New Buying Patterns." Institutions, January, 1960, p. 14.

*Wood, A. L. "The Purchasing of Foods According to Specifications." JADA, November 1949.

Wyman, R. E. "Colorful Ways to Learn About Food." Nation's Schools, January 1960, p. 80.

University of the State of New York and The State Department of Education, "Purchases ani Stores". School Business Management Handbook No.5, Albany, New York, 1964.

*Required Reading

-7-
CANNED FRUITS AND VEGETABLES
American Can Company, New York. Purchase and Use of Canned Foods.
"Blue Lake Green Beans." Volume Feeding Management, February, 1962, p. 40.
"Canned Food Purchasing." Institutions, January, 1958, p. 104.
Edward, E. Judge. The Almanac of the Canning, Freezing, Preserving, Industries. Westminister, Maryland, 1962.
Harris, Miriam. "Children Love Peas." School Lunch Journal, December, 1962, p. 44.
Lucas, I. M. "Peaches Will Please Patients and Staff." Modern Hospitals, March 1962, p. 138.
Marchino. "Kernels for Your Kitchen." School Lunch Journal, May, 1963, p. 24.
Rich, Margie. "Toe-may-toe or Toe-mah-toe." School Lunch Journal, April, 1963, p. 22.
"Selecting Canned Fruits." Institutions, January, 1959, p. 102.
State of California. Specifications. Sacramento, California.
State of Louisiana. Specifications. Baton Rouge, Louisiana.
State of Michigan. Specifications. Lansing, Michigan.
State of Ohio. Specifications. Columbus, Ohio.
"Stringless Green Beans are Packed Four Ways." Institution Feeding and Housing, November, 1957, p. 32.
Tinklin, Gwendolyn. "Frozen and Canned All-Green Asparagus Spears. Quality Comparisons." JIillA, November, 1961, p. 473.
University of Massachusetts. Frozen Foods in Food Service Establishments. Cooperative Extension Service, Food Management Program Leaflet No.2 . 1960.
University of Massachusetts. Heceiving Food in Food Service Establishments. Cooperative Extension Service, Food Management Program Leaflet No.3, 1960.
U. S. Department of Health, Education and Welfare. Read the Label. Food and
Drug Administration Publication No.3, u. S. Government Printing
Office, Washington, D. C., 1961.
"What is the Best Buy? (Apples) It Institutions, November, 1959, p. 97.
Zumsteg, D. "What Dietitians Ask About Canned Food." Modern Hospitals, November, 1961, p. 143.

-8-
FRESH FRUITS AND VEGETABLES
"Bananas Rate Proper Care." Institutions, May, 1963, p. 152.
Blue Goose, Inc. The Blue Goose Buying Guide. Fullerton, California,
1961.
Dawson, E. H., et al. "Food Yields in Institutional Food Service.
I Fruits and Vegetables." J.fillA, March, 1958, p. 267.
Flake, K. E. "From Market to Patient - Guarding the Fresh in
Fresh Vegetables." Hospitals, July, 1960, p. 72.
Harris, Miriam. "An Apple for the Pupil." School Lunch Journal,
March, 1963, p. 31~.
"How to Purchase Fresh Fruits and Vegetables." Institutions,
January, 1958, p. 104.
"How to Purchase Fresh Vegetables. " Institutions, September,
1957, p. 119.
"How to Select Best Buys in Produce." Institutions, January,
1959, p. 14.
Hulling, B. "Freshness Means Quality and Quantity: How to Buy and
Save with Fresh Fruit and Produce." Hospitals, May, 196o, p. 119
Lucas, J. "Grapefruit Can Be Served in Many Ways. I! Hospital
Management, May, 1962, p. 54.
Neale, M. W. "Fresh Vegetables - New Style." Hospital Management,
March, 1960, p. 54.
"Profitable Ways to Serve Processed Vegetables." Institutions,
September, 1961, p. 151.
"Purchasing Fresh Fruit. I! Institutions, January, 1959, p. 91.
Seelig, R. A. "How to Buy Fresh Snap Beans." Volume Feeding
Management, June, 1959, p. 44.
HStorage of Fruits." Institutions, January, 1959, p. 97.
Tinklin, G. L., Harrison, D. L. "Cost and Quality of Fresh, Frozen and
Canned Green Beans. I! J.fillA, December, 1959, p. 1270.
Tricault, Y. "What Batch Cooking Can Do for Vegetables." Modern
Hospitals, September, 1962, p. 142.
United Fresh Fruit and Vegetable Association. Net Weight of Fresh Fruits and
Vegetables in Containers Delivered to Institutions, Washington, 1961.
University of Florida Agricultural Extension Service. Marketing Guides for
Florida Vegetables. Gainesville, Florida, 1963.
University of Florida Agricultural Extension Service. Seasonal Distribution of Vegetable Shipments and Terminal SUpplies in U. S. Cities.
Gainesville, Florida, 1961.

-9FRESH FRUITS AND VEGETABLES, cont'd.
U. S. Department of Agriculture. Tips on Selecting Fruits and Vegetables. Marketing Bulletin No. 13, Government Printing Office, Washington, D. C., 1961.
"Vegetable Purchasing." Institutions, January, 1958, p. 120.
DEHYDRATED AND FROZEN FRUITS AND VEGETABLES
"Dehydration and dehydro-Freezing." Institutions, January, 1959, p. 104.
Flack, C. M. "Frozen Foods: Uses and Management." Hospitals, September, 1961, p. 93.
"Frozen Food Purchasing." Institutions, January, 1959, p. 104.
Goldsmid, Alfred. "Cost Study of French Fried and Mashed Potatoes." JADA, January, 1962, p. 37.
Mudambi and Sumati, "Effects of Sulphiting on Potatoes." ~, March, 1962, p. 214.
"Processed Potatoes - The Quite Revolution." Institutions, December, 1961, p. 110.
Scripter, L. "Buying Frozen Foods." Hospitals, December, 1959, p. 84.
"Selecting Frozen Fruits." Institutions, January, 1959, p. 100.
MEAT PURCHASING
American Meat Institute. Tabulations of State and Federal Re ulations Concerning Sausage and Other Meat Products. 19 2- 3
Gernon, Gerald D. "Irradiated Meats, Storage and Palatability." JADA, July, 1962, Part I, p. 20; Part II, p. 25.
Gertman, M. S. "How Much Does Your Meat Cost?" Hospital Management, December, 1959, p. 78.
Hartman, J. "How Dual Grading Helps the Meat Buyer." Modern Hospitals, September, 1962, p. 152.

-10-

MEAT PURCHASING, cont'd.

Hodgson, R. E. "Livestock Production in Transition." Food, 1959, p. 330.

Miller, A. R. "To Assure Good, Clean Meat." ~, 1959, p. 340.

Nathanson, H. E. "How Your Meat Purveyor Can Help You." JADA,
January, 1960, p. 30.

National Association of Hotel and Restaurant Meat Purveyors.
Meat Buyers Guide to Standardized Meat Cuts, 1962.

National Livestock and Meat Board, Ten Lessons on Meat, 1965. Meat Manual, 1960.

"Trends in Meat Buying." American Restaurant Hospitality,
October, 1961, p. 81.

U. S. Department of Agriculture. Dual System of Grading Beef.
Agricultural Marketing Service, 1962.

U. S. Department of Agriculture. Institutional Meat Purchasing Specifications. Agricultural Extension Service, Livestock Division, Washington, D. C.

For Fresh pork ----------------Series 400 For Fresh Lamb and Mutton -----Series 200 For Fresh Veal and Calf -------Series 300 For Fresh Beef ----------------Series 100

"You can Be a Better Buyer of Meat." American Restaurant Hospitality,
March, 1963, p. 78.

United States Department of Agriculture. "Beef-Facts for Consumer
Education" AlB No. 84.

BEEF

"Beef Purchasing." (3 articles) Institutions, January, 1958, p. 51.
Dawson, E. H., et al. "Food Yields in Institutional Food Service,
I Meats and Poultry." JADA, April, 1959, p. 371.

*Hartman, J. "Spotlight on Purchasing Ground Beef." Hospitals,
June, 1962, p. 74.

Hayton, M. J., Aldrick, P. J. "Costs of Oven-Ready Beef From Carcass

Prenial Cut, and Fabricated Sources." JADA, October, 1956,

p. 945.

-

Kotschever, L. H., et al. "Utility and Economy Factors in Using
Prefabricated Meats. II JADA, September, 1953, p. 878.

Staggs, R. "How t,o Get Meals From Ground Meat." Modern Hospitals,

MarCh, 1960, p. 130.

'

*Required Reading

-11-
~, cont'd. "Techniques of Beef Cookers." Institutions, May, 1962, p. 131.
"Techniques for Meat Cookery." Institutions, January, 1962, p. 165.
Palmer, A. Z. Relation of Age, Breed, Sex and Feed Practices on Beef and Pork Tenderness. Meat Tenderness Symposium, 1963, University of Florida.
PORK *Nie1sen, Mabel. "Smoked Hams With and Without Retained Moisture."
JADA, January, 1962, p. 28.
*"Purchasing Pork." Institutions, April, 1958, p. 93.
LAMB
Hammersley, E. "Lamb - Delicious and Versatile." Hospital Management, May, 1960, p. 80.
"Lamb Purchasing." (2 articles) Institutions, February, 1958, p. 91.
"Techniques for Meat Cookery." Institutions, September, 1962, p. 183.
POULTRY AND EGGS
Augustine, Grace. "Whole Turkey and Turkey Rolls." November, 1962, p. 443 .
.Blair, Eulalia. "Eggs." Volume Feeding Management, February, 1962, p. 46.
Dawson, E. H., et al. "Food Yields in Institutional Food Services, II Meats and Poultry." JADA, April, 1958, p. 371.
Handy, A. E. t'Qua1ity Control in Poultry and Egg Purchasing." Hospitals, May, 1961, p. 74.
Handy, A. Elizabeth. Row a University Gets Assurance in the POUltry and Eggs It Buys. Agricultural Marketing, May, 1962. (Reprint)
Renick, B. "Frozen Eggs Developed for Hospital Dietaries." Hospital Management, April, 1959, p. 84.
Kelly, James M. "Freeze-Dried Whole Egg Solids, Other Processed Eggs and Fresh Eggs. Comparison of Flavor Preferences." ~, January, 1962, po 31.
*Required Reading

-12-

POULTRY AND EGGS, cont'd.

Longree, Karla. "Defrosting Times of Frozen Turkeys." School Lunch Journal, September, 1961, p. 23.

"Poultry Purchasing." Institutions, January, 1958, p. 86.

"Techniques for Poultry Cookery." Institutions, August, 1962, p. 131, July, 1962, p. 113.

U. S. Department of Agriculture. Poultry Grading and Inspection.

Information Bulletin No. 173, Agricultural Marketing

Service, Government Printing Office, Washington, D. C.,

1961.

-

U. S. Department of Agriculture. Poultry Grading Manual, Agricultural Handbook No. 31, Poultry Division, Washington, D. C.

Zumsteg, D. "The Cost of Serving Chicken is Chicken Feed." Modern Hospitals, January, 1961, p. 110.

FISH AND SHELLFISH

Anderson, A. W. "Fish and the Fishing Industry." Food, Yearbook of

Agriculture, 1959, p. 353.

----

"Fish Purchasing." Institutions, January, 1958, p. 87.

Gooll, O. "Lent Stimulates Interest in Fish - 240 Varieties." Hospitals, February, 1962, p. 85.

"A Pretty Kettle of Fish." Institutions, October, 1960, p. 56.

"Shellfish." Institutions, March, 1962, p. 95.

Tayan, R. "This is no Year to Skimp on Shrimp." Modern Hospitals, September, 1961, p. 148.

"Techniques of Fish Cookery." Institutions, February, 1962, p.139.

OTHER FOODS

American Dry Milk Institute. Standards for Grades for the Dry Milk Industry.

Blair, Eulalia. "Cottage Cheese, Buying and Using." Volume Feeding Management, June, 1963, p. 17.

"Coffee: How to Make and Sell It." Volume Feeding Management, June, 1963, p. 17.

Flake, K. E. "Freeze Your Own Ice Cream and Cut Costs." Hospital Management, October, 1960, p. 80.

-13-
OTHER FOODS, cont'd.
"Honey." JPJ)A, February, 1960, p. 109.
Rei tz, L. P., Barmore, M. A. "The Quality of Cereal Grains."
~, 1959, p. 378.'
CONVENIENCE FOODS
Becker, Henrietta.. "Prepack8ed, Preportioned, Pre-Prepared."
Hospitals, February, 1956, p. 77. "Can It Work be Pre-Packaged?" Institutions, January, 1962, p. 65. Day, Paul L. "Evaluating Food Products." JADA, August, 1962, p. 97. "Ghost Kitchens Ahead?" Institutions, January, 1962, p. 68.
Kotschever, Lendal. "Select Starch to Build Successful Recipes."
Institutions, August, 1959, p. 131. "Opinion." Institutions, January, 1962, p. 29.
Peffers, G. W. "Prepared Mixes Mix Well in Hospital Menus."
Hospitals, September, 1960, p. 107.
"Planning and Buying Guide for Baking Mixes." Volume Feeding
Man8ement, May, 1959, p. 32.
Sandblome, B. J. "Use of Convenience Foods in Hospital Dietary Departments." Unpublished M.S. Thesis, Florida State
University, 1959.
''What Price Convenience? It Depends. " Institutions, January,
1962, p. 66. "Why Worry About Labor?:! Institutions, January, 1962, p. 64.
NEW PROCESSES
"Answers to Freeze-Dry Questions." Food Engineering, April, 1963, p. 50.
"Freeze-Drying Moves Ahead in U. S." Food E~ineering, Part I, August,
1962, Part II, September, 1962, p. Jordan, Ruth. "Frozen Precooked Sauces." JPJJA, December, 1961, p. 590.
*Kotschever, Lendal. "Freeze-Dried Foods: Present Uses and Future
Possibilities." Hospitals, September 16, 1962, p. 83.
*Required Reading

-14-

NEW PROCESSES, cont'd.
Lederman, A. N. "Take a New Look at Freeze-Drying." Engineering, October, 1961, p. 41.

-Food

"Moisture Removal - Special Report." Food Engineering, February, 1963, p. 63.

- "New Starch Offers Unique Freeze-Thaw Stability." Food Engineeriilg, June, 1961, p. 107.

"U. S. D. A. Process :Produces Q;uick-Cook Dehydrated Foods." Food Engineering, September, 1961, p. 45.

"U. S. D. A. Develops Foam-Spray Drying." Food Engineering, August, 1961, p. 37.

MARKETING INFORMATION
U. S. Department of Health, Education and Welfare, Food and Drug, Administration, "Requirements of the United States Food and Cosmetic Act." FDA Publication No.2, 196L
Wisconsin State Department of Agriculture, Chapter 97, Wisconsin Statutes, 1961. Dairy, Foods and Drugs, Madison, Wisconsin, 300-43.
United States Department of Agriculture. Reports and Publications of USDA's Agricultural Marketing Service, AMS 523, 1964.

FILMS .AND OTHER VISUALS
Pure Food and Drug Administration, "The Law Behind The LabeL"
United States Department of Agriculture, "Your Meat Inspection Law."
United States Department of Agriculture, "Something To Crow About."
United States Department of Agriculture, Agricultural Marketing Service, "Guides to Better Type A School Lunch Through Organized Food Buying."
United States Department of Agriculture, Agricultural Marketing Service, "Protect Your Frozen Foods."