PURCHASIN

G THE FOOD
SUPPLY
A WELL PLANNED MENU
DOES NOT INSURE
SATISFYING MEALS
UNLESS ONE IS ABLE TO
BUY THE PROPER FOOD
ITEMS ON THE MENU.
The decision-making in purchasing
can be complicated by the following:
1. It is possible to stretch the food peso.

With P50.00 allowed for fruits, one can buy one piece of mango or six pieces of bananas.
One mango can satisfy only one person while the six pieces of bananas can satisfy six
persons.

2. Prices of one food item may vary according to variations in form.

Fresh pineapple may cost P50.00 each. Canned pineapple slices may cost P55.00. At first
one would think canned foods are more expensive, but these are all edible portions and no
waste. The housewife should decide the best buy.
3 . Food prices for the same item vary according to differences in quality.
It is essential that one must be able to recognize good quality of food, and perhaps buy only
the best quality. They have generally higher prices. But there are instances when a lesser
quality may suffice for the use in the recipe, which will be less expensive.

4. Food prices fluctuate from season to season from region to region, sometimes they
even vary with the time of the day and they day of the week.
For example, certain fruits are cheaper when in season that when bought off-season.

5. Food prices may vary according to the type of market or store and according to
what processing or packaging had been given.
Prices for the same food item may vary among different supermarket because of the
location. Generally, processed or packaged foods are more expensive of the extra handling
done.
PURCHASING MEAT
Retail Cuts of Beef
 HOW T O
Y M EA TS
BU
1. The color of the meat
The right color depends on the type of meat
you
are buying. Red meat should be dark in color
can vary between red or brown. If it’s brown it
has been exposed to air but still safe to eat.
Pork meat should be a light blushing pink in
color.
2. The smell of the meat
Not everyone like the smell of the fresh meat.
But smelling is actually one of the best way to
determine whether is stull fresh. If the smell is
in any way pungent or smells like rotting
flesh, then discard the meat.
3. The fat of the meat
Meat with white flecks and streaks of fat
distributed throughout the muscle, will be
juicier and tender. This fat is called
marbling, and the finer the marbling, the
tastier. Wagyu beef is prized for its marbling
and is well-known for its flavor and
tenderness.
4. The tenderness of the
meat
If you look closely at red meat, you will notice
meat fibers. The grain of the fibers will tell
you whether the meat is tough or tender.
Coarse meat grains, with many visible muscle
fibers, means a tough meat with lots of flavor.
Choose these cuts for low and slow cooking.
When buying beef tenderloin, you will notice
the lack of these grains, meaning the meat will
be tender when cooked.
5. The meat texture
Beef meat should be firm, dense and dry. The
muscle fibers should be tightly packed and be
uniform. If meat looks like it’s going to fall
apart, it could be due to poor handling or poor
quality.
 Frozen meats
Those meat subjected to freezing as soon as possible and kept at 0 degree F/ -18 degree C.
Meat from freshly killed animals is
still tender if cooked immediately.
But when rigor mortis (condition
when the muscles become rigid a
few hours after death) sets in,
fresh meat will be tough when
cooked.
 MERCURY VENUS MARS

Mercury is the It has a beautiful Despite being red,

closest planet to the name, but it’s very Mars is a cold place
Sun hot

JUPITER SATURN NEPTUNE

It’s the biggest planet Saturn is the ringed It’ the farthest planet
in the Solar System one and a gas giant from the Sun
 FREEZER BURN
A term for the moisture lost
from frozen food. It's what
happens when meat left in your
freezer for a long time loses
moisture and begins to look
discolored or shriveled. The
surface may be covered in ice
crystals. When you thaw foods
that look like this, you'll notice
that their texture appears tough.
NMIS (National Meat Inspection Service)
The National Meat Inspection
Service (NMIS) is mandated
to promulgate specific policies
and procedures governing the
flow of livestock products
through the various stages of
marketing and the proper
preservation and inspection of
such products.
Salami
Salami is a cured sausage consisting of fermented and air-
dried meat, typically pork. 
Chorizo
is a fermented, cured,
smoked sausage, which
may be sliced and eaten
without cooking, or added
as an ingredient to add
flavor to meals
 Corned beef

Corned beef, or salt beef in

some of the Commonwealth
of Nations, is salt-cured
brisket of beef. The term
comes from the treatment of
the meat with large-grained
rock salt, also called "corns"
of salt. Sometimes, sugar and
spices are added to corned
beef recipes
Pepperoni
Pepperoni is an American
variety of spicy salami
made from cured pork and
beef seasoned with paprika
or other chili pepper. Prior
to cooking, pepperoni is VENUS
Venus has a beautiful name
characteristically soft, and is the second planet
slightly smoky, and bright from the Sun. It’s terribly
red. Thinly sliced pepperoni hot
is one of the most popular
pizza toppings in American
pizzerias.
Pastrani

Pastrami is a food
originating from Romania
usually made from beef
brisket, and sometimes from
lamb, or turkey. The raw
meat is brined, partially
dried, seasoned with herbs
and spices, then smoked
and steamed
Hot dogs

A hot dog is a food consisting of a grilled or steamed

sausage served in the slit of a partially sliced bun.
The term hot dog can also refer to the sausage
itself. The sausage used is a wiener or a frankfurter.
The names of these sausages also commonly refer
to their assembled dish. 
Ham
Ham is pork from a
leg cut that has been
preserved by wet or
dry curing, with or
without smoking. As a
processed meat, the
term "ham" includes
both whole cuts of
meat and ones that
have been
mechanically formed
 MEAT
SUBSTITUTES