Judith Ecot

BTLED (HE) IV-1

578440660.docx

PURCHASING,
RECEIVING,
AND STORING
FOOD
 I. Objective
At the end of the lesson, the student should be able to:
a) Identify the responsible purchasing specifications and be familiar with
purchase orders,
b) determine, identify and demonstrate safe and proper receiving, storage and
distribution techniques, and
c) determine the importance of purchasing, receiving, and storage in providing
safe food.

II. Subject Matter

Topic: Principles of Food Preparation
Subtopic: Purchasing, Receiving and Storing Food
Materials: Power point, Laptop and Projector
Reference:
 https://twu-ir.tdl.org/bitstream/handle/11274/5155/OVLesson%2010.pdf?
sequence=1&isAllowed=y
Author: C Bednar
Pages: 59-68
Time Allotment: 1 hour
Method: Lecture – Discussion

III. Procedure

Teacher’s Activity Student’s Activity

A. Daily Routine
“Good morning class!” “Good morning Ma’am”.

“Let us pray first, anyone who wants (One student will lead the prayer)
to lead the prayer?”
(The students will pick the pieces of
“Before you sit down, pick the pieces trash under their chairs and arrange
of paper under your chair”. their chairs)

B. Review

Before we start our new lesson, what

is our last lesson all about?
Mise En Place
 “Very Good!” Mise En Place Is a French cooking
term that literally translate ‘put into
“What else?” place’.

“That’s Right!” The General Steps used in

planning mise en place;

1. Break down each menu item

into its stages of production.
2. Determine which stages may
be done in advance.
3. Determine the best way to hold
each item at its final stage of
pre-preparation. Holding
temperature is the temperature
at which a product is kept for
service or for storage.
Holding temperatures for all
potentially hazardous foods
must be outside the Food
Danger Zone.
4. Determine how long it takes to
prepare each stage of each
recipe. Plan a production
schedule beginning with the
preparations that take the
longest
5. Examine recipes to see if they
might be revised for better
efficiency and quality
as served.

C. Motivation

Teacher’s Activity Student’s Activity

Before we start our lesson, I Jumbled Letters
have jumbled letters here and
you will form it into words. All 1. BELRELAI PUPSEILSR -
you have to do is raise your right RELIABLE SUPPLIER
hand and once your answer is
correct I will give you plus 2. YINNTEVOR TOONARIT -
 points. INVENTORY ROTATION

“Very Good!” 3. TRISF-NI-STIRF-UTO -

FIRST-IN-FIRST-OUT
“Correct”
4. FATENIDTINICIO SGAT -
“That’s Right!” IDENTIFICATION TAGS

5. ODOF LALRCE -
FOOD RECALL

D. Lesson Proper

Okay class let’s start the

discussion, in our activity 1 you
arranged the words.

We have reliable supplier,

inventory rotation, first-in-first-
out, identification tags and food
recall. What do you think would (students raise their hands)
be our lesson for today?
Purchasing, Receiving and Storing
(calls a student) Food

Yes Ma’am
Very good, that’s right, our
lesson for today is all about
Purchasing, Receiving and
Storing Food

So let’s proceed to our topic. (Students raise their hands)

Purchasing refers to the buying of goods,
What do you mean by equipment, materials, and supplies.
purchasing?

“Correct!”

The purchasing process is an

essential part of every food
service operation. All cooks
should be skilled in buying the
appropriate ingredients, in
accurate amounts, at the right
time, and at the best price. “Buy
only as much as it is anticipated
will be needed until the next
delivery.”

Market Sourcing

Sources of supply vary

considerably from location to
location. Large cities have a
greater number and variety of
suppliers than do small towns
and isolated communities. Food
products are obtained from
various sources of supply. For
example, a packing house
supplies meat and meat
products, while a food
wholesaler supplies dry goods.

There are two major food

categories: perishables and non-
perishables.

Perishables

Perishable items include

fruits, vegetables, fresh fish and
shellfish, fresh meats, poultry,
and dairy products.

Non-perishables

Non-perishable items include

dry goods, flour, cereals, and
miscellaneous items such as
olives, pickles, and other
condiments.

Factors That Impact Prices

 Seasonality
 Weather
 Cost of transportation
 Commodity prices

Before purchasing any food

items, ask the following
questions.

When is the item to be used? (Students raise their hands)

Receiving is the point at which food
Which supplier has the best
service operation inspects and takes legal
price and the best quality?
ownership and physical possession of
items ordered.
When will the item be delivered?

How about receiving?

“That’s right!”

Receiving is the point at which

food service operation inspects
and takes legal ownership and
physical possession of items
ordered. Its purpose is to ensure
that the food and supplies
delivered match the established
quantity and quality
specifications.

Good Receiving Practices

Good receiving practices are an
important part of food safety:

 Schedule food deliveries

during non-peak business
hours, when employees
have time to
 inspect, date label, and
properly store products
 Inspect deliveries for
accuracy, quality,
cleanliness, and safety
(temperature)
 Rotate inventory on First-
In First-Out (FIFO) basis
 Immediately store
refrigeration and freezer
items

Preparing for a Food Delivery

Good receiving practices are an

important part of food safety.
Many restaurants train one or
two employees to be in charge
of receiving food deliveries.

 Schedule deliveries during

NON-PEAK business hours:

 Food deliveries should be

scheduled during less
busy hours of operation
when employees have
time to inspect and
quickly store the food
products.

 Identify the difference

between acceptable and
unacceptable products:

 These employees must

 be able to recognize
products that are
acceptable versus
products that should be
rejected.

 Organize storage areas prior

to delivery:

 Before a food order

arrives, refrigerator, and
freezer space should be
organized so that the
newly delivered food can
be quickly stored. All
storage areas
(refrigerators, freezers, or
dry storerooms) should
have shelving or pallets
so that food products can
be stored at least 6
inches off the floor. This
ensures that water spills
will not damage products.

 Rotate inventory in FIFO:

 Inventory should be
rotated so that new items
are stored behind current
inventory on a First-In
First-Out inventory
management system.

Inspecting Food Orders

To promote food safety,

employees who are receiving
food deliveries should check
product accuracy, quality,
cleanliness, and food
temperatures.
Product Accuracy

Each item should be compared

against the purchase order form
and invoice for accuracy.

Product Quality

 Expiration Dates: Employees

should check expiration dates of
milk, eggs, and other perishable
foods to be sure they have not
passed the expiration date.

 Fresh with no signs of

spoilage: Fresh fruits and
vegetables should be checked
to make sure they are in good
condition with no spoilage.

 Intact Packaging: Packaged (Students raise their hands)

foods should have packaging Keep or accumulate (something) for future
intact with no tears or punctures. use.

 Cans free of dents, rust,

swelling: Canned products
should not have dents, rust,
flawed seals or seams, or
swollen sides or ends.

Any products that do not meet

standards should be rejected
and returned to the supplier
for credit or replacement
products.

And how about storing?

“Very good!, that’s right”

Food Storage

The proper storage of food is

a critical part of maintaining high
catering standards and of
reducing the risk of food
poisoning. In particular, staff
must make sure that they
always store foods:

 in the right place

 at the right temperature
 for the right time

Label with name of food and

date received. If foods are
removed from the original
package and placed into a
different container, the container
should be labeled with both the
name of the food and the date.

Wash and sanitize food

containers to avoid Cross-
Contact. When dry foods such
as flour, sugar, rice, or beans
are removed from the original
package and placed in storage
containers, these containers
should be washed and sanitized.

Food Storage Temperatures

 Refrigeration
Temperature Storage:
32° to 40°F
 Freezer Temperature
Storage: 0° to -20°F

IV. Generalization
Okay, do you have any question
regarding our discussion? “None so far Ma’am”

Are you sure?

Okay, it seems you all really

understand. So to sum it up I have (Students raise their hands)
preferred a questions for you to
answer and whoever can answer will Before purchasing any food items, ask
have a plus points. the following questions.

What do we need to know before we When is the item to be used?

purchase?
Which supplier has the best price and
the best quality?

When will the item be delivered?

Very good, can anyone elaborate how

to store food properly? (Students raise their hands)

Always store foods:

 in the right place

 at the right temperature
 for the right time

Very good! Now a day, we must know

how to purchase, receive and store
foods and food products in the
appropriate way.

Evaluation

MATCHING TYPE TEST Directions: Match column A with the correct answer on
column B, write only the letter of answer on your separate sheet of paper.
 Column A Column B
1. “Buy only as much as it is a. Cost of Transportation
anticipated will be needed until
the next delivery.”

2. Food products are obtained from b. Product Accuracy

various sources of supply.

3. It includes fruits, vegetables, c. Market Sourcing

fresh fish and shellfish, fresh
meats, poultry, and dairy
products.

4. The point at which food service d. Receiving

operation inspects and takes
legal ownership and physical
possession of items ordered.

5. Inspect, date label, and properly e. 0˚F to 20˚F

store products.

6. Include dry goods, flour, cereals, f. Weather

and miscellaneous items such as
olives, pickles, and other
condiments.

7. Refrigeration Temperature g. Non-perishable

Storage

8. Freezer Temperature Storage h. FIFO

9. Prices are at their lowest when i. Inspecting Food orders

the crop reaches maturity in the
main production areas.

10. Can cause different types of j. Seasonality

environmental difficulties to
farmers such as dry spells.

11. Inventory should be rotated so k. 32˚F to 40˚F

that new items are stored behind
current inventory.
 12. Check product accuracy, quality, l. Purchasing
cleanliness, and food
temperatures.

13. Each item should be compared m. Food Storage

against the purchase order form
and invoice for accuracy.

14. Critical part of maintaining high n. Perishables

catering standards and of
reducing the risk of food
poisoning.

15. Make up larger share in the price o. Good Receiving Practices

of low-quality products.

Assignment

Define the ff. terms;

1. Stock
2. Sauces
3. Mirepoix
4. Fumet
5. Remouillage