Describe the quality factors to be considered in procuring raw ingredients and the market forms of food.
How to lay out the answer. Follow the frame, then write it in your own words.
1 · Open in two lines. Food quality depends first on what is bought. The buyer must check quality and choose the market form that gives the best value.
2 · General quality factors.
Freshness, wholesomeness, grade.
Uniform size, right maturity, sound packing and label.
Yield, suitability for the dish, cost and season.
3 · Draw a commodity table. [Table: food | look for | reject, for cereals, pulses, vegetables, fruits, meat, fish, eggs, milk]
4 · Market forms. Fresh, frozen, canned, dried, pre-prepared and portioned forms, with examples.
5 · Advantages and limits. Fresh: flavour but labour. Frozen: all-year but freezer cost. Canned and dried: long life. Convenience: saves labour, costs more.
6 · Choosing the form. Compare the cost per usable portion with labour, fuel, storage and waste.
7 · In food service. A hostel buying graded staples and seasonal vegetables from licensed suppliers gets safe food and better yield.
8 · Close in one line. Right quality in the right form keeps food safe, tasty and economical.
Scoring tip: A neat accept/reject table for five or six foods earns more marks than long paragraphs.
