FN

24 Handout
2nd sem 2014-2015
Department of Food Science and Nutri;on
College of Home Economics
University of the Philippines Diliman

Market Forms

FN 24 Department of Food Science and Nutri;on CHE, UP DIliman

Market classi,ication of meat

Beef
Carabeef
Chevon
Pork
Entrails

FN 24 Department of Food Science and Nutri;on CHE, UP DIliman

Beef: Retail Cuts

Paypay

Leeg

Kenchi

Kasim

Punta y
pecho

kadera

Plate/
Tadyang

Tagiliran

Flank

Pierna corta

Rump/
Tapadera

Tenderloin/Lomo

Pork: Retail Cuts

Ta-Lo-Boston-head-
shank-pic-belly-leg

TAIL
(Buntot)

BOSTON SHOULDER
(Paypay)

LOIN
(Lomo)

HEAD
(Ulo)

HINDSHANK AND
FOOT
(Pata hulihan)

HIND LEG
(Pigue)

BELLY
(Liempo)

JOWL
(Kalamnan)

PICNIC
SHOULDER
(Kasim)

PORKCHOP
(Costillas)

FORESHANK
AND FOOT
(Pata unahan)

Entrails

Liver (atay)
Tongue (dila)
Spleen (lapay)
Kidneys (bato)
Lungs (baga)
Intes;nes (bituka)
Tripe (tripa, twalya)
Brain (utak)
FN 24 Department of Food Science and Nutri;on CHE, UP DIliman

Buying Meat

Desirable characteris;cs (e.g tenderness)

Brands
State of meat (fresh vs. chilled/frozen)
Cost per serving of edible por;on
Suitable cuts to the type of food prepara;on
Ra;o of lean meat to bones
Available market form

FN 24 Department of Food Science and Nutri;on CHE, UP DIliman

Buying Meat
Overall nish (aects juiciness, tenderness,
shrinkage)

Physical characteris;cs
Odor
Skin
Muscle grains (young vs. mature)
Amount of connec;ve ;ssues
FN 24 Department of Food Science and Nutri;on CHE, UP DIliman

Market Classica;on of Poultry

Chicken
Vantress or leghorn: grain fed, raised
in cages
Na;ve: free range
Turkey
Ducks

FN 24 Department of Food Science and Nutri;on CHE, UP DIliman

Chicken: Retail Cuts

Buying Poultry
Maturity of birds
Young birds: low in fat, more tender
Older birds: higher in fat, less tender, can
withstand long cooking

Form available
Live
Dressed
Drawn
Boneless
In parts

Buying Poultry
Poultry parts
Breast
Drums;cks
Thigh
Leg (Thigh + drums;cks)
Wings
Back
Neck
Giblet (gizzard, liver, heart)

Buying Poultry
State/condi;on of the bird
Fresh (immediately slaughtered)
Chilled (30-36 deg F)
Frozen (10 deg F)

Condi;on of the body

Absence of bruises
Absence of accumulated water beneath
the skin
FN 24 Department of Food Science and Nutri;on CHE, UP DIliman

Buying Eggs
Types and forms available
Chicken (native or leghorn)
Quail
Duck
Salted
Fertilized egg (balut)
Unfertilized egg (penoy)
Century egg (preserved egg wrapped
in mud and rice hull)
Grade
Sizes

Buying Fish and Seafoods

Types available
Fish
Saltwater ,ish
Freshwater ,ish
Fatty ,ish (tanigue)
Lean ,ish (alumahan)
Seafoods
Cephalopods (e.g squid, eels)
Shell,ish
Soft shell (crustaceans e.g prawn, crabs)
Hard shell (mollusks e.g oysters, clams)

Buying Fish and Seafoods

Form available for ,ish/seafood
Fresh
Chilled
Frozen
In or out of shell
Canned
Bottled
Salted (daing)
Smoked (tinapa)
Dried (tuyo)
Cured (bagoong)

Buying Fish and Seafoods

Styles available
Boneless

"

Photo credits: hbp://dapurbarat90.blogspot.com/2013_04_01_archive.html

Buying Fish and Seafoods

Desirable characteristics (,ish)
Odor
Clear eyes
Elastic ,lesh
Closed mouth

FN 24 Department of Food Science and Nutri;on CHE, UP DIliman

Buying Fish and Seafoods

Desirable characteristics (shell,ish)
Tightly closed shells
Not slimy
Desirable characteristics (shrimps)
Firm shell
Intact heads
Seaweedy to odorless smell
Not blackened
Desirable characteristics (squid)
Plenty of ink (fresh)

Buying Fish and Seafoods

Types of crabs

Mud crab (estuaries)

Blue crab (saltwater)

Curacha
Photo credits: hbp://www.traveling-up.com/food-trip-zamboanga-
city/

Buying Fish and Seafoods

Male crab
Juvenile female
crab (bakla)
Mature female crab
Photo credits: hbp://www.marketmanila.com/archives/male-female-
female-virgin-crabs-part-i-dis;nguishing-marks-physical-abributes

Buying Fruits and Vegetables

(Produce)
Kind and degree of maturity
Buy only the amount needed (high
perishability)
Fruits in season
Size most suitable for the purpose
Smaller fruits and vegetables are tastier

Buying Fruits and Vegetables

(Produce)
Climacteric: fruits continue to ripen
after harvesting (banana, tropical fruits)
Non-climacteric: fruits that do not ripen
after harvesting (e.g citrus fruits,
grapes)

Buying Fruits and Vegetables

Desirable qualities (fruits)
Free from dirt
Discoloration
Absence of blemishes and bruises

FN 24 Department of Food Science and Nutri;on CHE, UP DIliman

Buying Fruits and Vegetables

Desirable qualities (vegetables)
Firm/rigid leaves not wilted
Free from mold, decay or insects
Vegetable pods (okra, beans): not
dry looking, can be easily snapped
Legumes: free from holes, not
powdery
FN 24 Department of Food Science and Nutri;on CHE, UP DIliman

Buying Rice
Quality aspects
Variety
Length of storage
Grain size
Shape and color
Cleanliness
FN 24 Department of Food Science and Nutri;on CHE, UP DIliman

Buying Rice
Variety of grain
Glutinous rice for kakanin
Dinurado not maalsa, slightly sticky (poor
volume)
C4 maalsa, buhaghag
Sinandomeng
Milagrosa
Brown rice
Pirurutong used in puto bungbong
FN 24 Department of Food Science and Nutri;on CHE, UP DIliman

Buying Canned Goods

Number of servings and can size

Properly labeled
Expiry dates
Trusted brands
Defects

FN 24 Department of Food Science and Nutri;on CHE, UP DIliman

Ensuring Food Safety when

Purchasing

Codex Alimentarius
lLatin for Book of Food
lInternational food standards,
guidelines and codes of practice
l Contribute to the safety, quality
and fairness of international food
trade

Codex Alimentarius
lCovers all foods (raw, semi-
processed, processed)
l Commodity standards
l Food labelling
l Food hygiene
l Food safety risk assessment
l Food additives and residues

Costing
Ingredients
FN 24 Department of Food Science and Nutri;on CHE, UP DIliman

Two methods of cos;ng

ingredients
1. AP (as purchased) method
For costing an ingredient at purchase
price; doesnt take TRIM & WASTE into
account
2. EP (edible portion) method
For costing an ingredient after it has
been trimmed and cooked
(NRAEF, 2007)

Examples:
AP
Ten pounds of onion, diced

EP
Ten pounds of diced onion


nd Nutri;on
FN
24 Department of Food Science a(NRAEF,
2007) CHE, UP DIliman

Yield Percent
Difference between AP weight and EP
weight
Yield % = EP amount (weight or volume)
AP amount (weight or volume)

Others: Yield percentage chart, FCT, butcher
test, cooking test etc.
To determine the amount of AP needed
FN 24 Department of Food (NRAEF,
Science a2nd
Nautri;on
CHE,
UP DIliman
007
nd Jones,
2008)

To get AP quan;ty needed:

EP QUANTITY
YIELD %
Implication:
the more loss from shrinkage or
trimmings, the more quantity
needed
FN 24 Department of Food Science and Nutri;on CHE, UP DIliman

Evalua;ng Cost
Cost per unit
Cost per serving

FN 24 Department of Food Science and Nutri;on CHE, UP DIliman

Comparing Cost of Foods

unit
Cost per

Example:
Product A:100g @ P50 = P0.5
Product B:150g @ P60 = P0.40

Comparing Cost of Foods

Cost per serving

Example:
P50/15 portions = P3.33
P65/25 portions = P 2.60