After studying this chapter you will be able to understand: Determine the purchasing requirements of a hospitality operation using value analysis and make-or-buy analysis, outline the objectives of the purchasing function and the potential problems that buyers encounter when pursuing those objectives. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Fruit Desserts 22 Handling Fresh Fruits Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 22 Ripening Aroma Sweetness Juiciness and texture Color Fruit Desserts Handling Fresh Fruits Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 22 Trimming Loss: Calculating Yields and Amounts Needed Calculating yield The percentage yield of a fruit indicates how much of the AP (As Purchased) weight is left after pre-prep to produce the EP (Edible Portion). Use the percentage yield and change the percentage to a decimal number by moving the decimal point two places to the left. Multiply the decimal by your AP weight to get EP yield. Fruit Desserts Handling Fresh Fruits Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 22 Trimming Loss: Calculating Yields and Amounts Needed Calculating amount needed Change the percentage to a decimal number. Divide the EP weight needed by this . | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Fruit Desserts 22 Handling Fresh Fruits Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 22 Ripening Aroma Sweetness Juiciness and texture Color Fruit Desserts Handling Fresh Fruits Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 22 Trimming Loss: Calculating Yields and Amounts Needed Calculating yield The percentage yield of a fruit indicates how much of the AP (As Purchased) weight is left after pre-prep to produce the EP (Edible Portion). Use the percentage yield and change the percentage to a decimal number by moving the decimal point two places to the left. Multiply the decimal by your AP weight to get EP yield. Fruit Desserts Handling Fresh Fruits Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 22 Trimming Loss: Calculating Yields and Amounts Needed Calculating amount needed Change the percentage to a decimal number. Divide the EP weight needed by this number to get the AP weight. Fruit Desserts Evaluating and Preparing Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 22 Most commonly available fresh fruits. Apples Apricots Bananas Berries Cherries Coconuts Figs Grapefruit Grapes Fruit Desserts Evaluating and Preparing Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 22 Most commonly available fresh fruits. Kiwi Kumquats Lemons and limes Litchis Mangoes Melons Oranges and Tangerines Papayas Passion fruit Peaches and nectarines Fruit Desserts Evaluating and Preparing Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 22 Most commonly available fresh fruits. Pears Persimmons Pineapple Plums Pomegranates Prickly pears Quince Rhubarb Star fruit or carambola Fruit Desserts Fruit Desserts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 22 Simple Fruit Salads and Cooked Fruits Compote : A cooked fruit, usually small fruits or cut fruit, served in its cooking liquid. Fruit Desserts Fruit Desserts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 22 Traditional and Specialty Fruit Desserts Cobblers Crisps Betties Fruit Desserts Fruit Desserts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 22 Fruit Preserves, Condiments, and Garnishes Jams Marmalades Sweet compotes Candied citrus zests Fruit Desserts
