Quality factors in procurement and market forms of food
Buy food that is fresh, wholesome, graded and fit for purpose, in the market form (fresh, frozen, canned, dried, ready-to-cook) that best suits cost, labour and storage.
General quality factors in procurement
- Freshness: no wilting, bruising, sliminess or off-odour.
- Wholesomeness and safety: free from mould, insects, rot, dirt and adulterants.
- Grade: buy by grade where grading exists (e.g. AGMARK grades for pulses, spices, ghee and honey).
- Uniform size, shape and colour: helps portion control and appearance.
- Right maturity or ripeness for the day of use: ripe bananas for today, semi-ripe for later in the week.
- Packing and label: intact packs with FSSAI licence number, date of manufacture, use-by or best-before date, batch number and veg/non-veg symbol.
- Yield: the most edible portion for the money.
- Suitability for the dish: aged rice for biryani (grains stay separate); new rice is sticky.
- Cost and season: in season and within budget.
Quality points by commodity
| Food | Look for | Reject |
|---|---|---|
| Rice and other cereals | Whole, uniform, clean, dry grains with a pleasant smell | Broken grains, stones, insects, webbing, musty smell |
| Pulses | Uniform size and colour; dry and clean | Holes from weevils, added colour, stones |
| Vegetables | Firm, crisp, bright, heavy for their size; greens fresh | Wilted, yellow, bruised; sprouted or green-skinned potatoes |
| Fruits | Correct ripeness, firm, natural colour and aroma | Overripe, cut, mouldy, signs of artificial ripening |
| Mutton | Firm, elastic, light-red flesh; white firm fat; inspection stamp | Slimy, dark or sticky flesh; off-smell |
| Chicken | Firm, moist flesh; creamy-white to pale-yellow skin; no off-smell | Slimy or greenish skin, bruises, off-odour |
| Fish | Bright bulging eyes, red gills, firm flesh that springs back, shiny scales, fresh sea smell | Sunken cloudy eyes, grey gills, soft flesh, ammonia smell |
| Eggs | Clean, uncracked shells; sink in water | Cracked, dirty or floating eggs |
| Milk and dairy | Sealed, cold, within date; firm curd; moist fresh paneer | Leaking packs, sour smell, out of date |
| Oils and fats | Clear, typical colour and smell, sealed packs | Rancid smell, cloudiness, loose unbranded oil |
| Spices | Aromatic whole spices; free-flowing powders with strong aroma | Dust, lumps, fungus, added colour |
Market forms of food
| Form | Examples | Advantages | Limitations |
|---|---|---|---|
| Fresh | Vegetables, fruits, fish, meat | Best flavour; cheapest in season | Perishable; more labour and waste |
| Frozen | Green peas, sweet corn, chicken, fish fillets, parotta | Available all year; little waste; ready to use | Needs freezer space and power; costlier |
| Canned (tinned) | Pineapple slices, tomato puree, rasagulla, baked beans | Long shelf life; no refrigeration until opened | Costlier; flavour and texture change; damaged cans are risky |
| Dried (dehydrated) | Pulses, milk powder, dried peas, dry fruits, papad, vadam | Light; long shelf life; cheap storage | Needs soaking or reconstituting; some vitamin loss |
| Pre-prepared (convenience) | Idli-dosa batter, cut vegetables, ginger-garlic paste, ready gravies | Saves labour and time; uniform | Costly; shorter life once opened; may contain preservatives |
| Whole or portioned | Whole chicken vs curry cut; whole fish vs fillets; whole vs ground spices | Portioned cuts save labour and give exact portions | Higher price per kg |
Choosing the market form
Compare the cost per usable (edible) portion, not just the price per kg. Add the cost of labour, fuel, storage and waste. Fresh green peas may be cheap in season, but shelling them for 500 people takes many hours, so frozen peas may be cheaper overall. The right form suits the menu, equipment, storage space, staff skill and season.
A hospital or hostel that buys graded rice and dal, fresh seasonal vegetables and pasteurised milk from licensed suppliers gets safer food, better yield and fewer complaints.
2 marks: “What are market forms of food? Give two examples.” The forms in which a food is sold: fresh, frozen, canned, dried or pre-prepared, e.g. frozen peas and canned pineapple.
5 marks: “Explain the quality points to be checked while buying fish, meat and vegetables.” Fish: bright eyes, red gills, firm flesh, fresh smell. Meat: firm, light-red, white fat, stamp. Vegetables: firm, crisp, bright, no bruises; say what to reject for each.
10 marks: “Describe the quality factors in procuring raw ingredients and the market forms of food.” General quality factors; a commodity table of points to accept and reject; market forms with examples, advantages and limits; choose by cost per usable portion.
Quality check FWGUP: Fresh, Wholesome, Graded, Uniform, Packed and labelled. Market forms: 'Four Friends Cook Dal Payasam': Fresh, Frozen, Canned, Dried, Pre-prepared.