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Food or commodity types and quantities will be impacted by the quality and style of food and service
offered.
You need to be aware that at certain times of the year customers will have different food
preferences. For instance, in hot summer months you might find that customers consume more fish
and seafood than in winter months when meat consumption is higher. Holiday seasons, in particular
Christmas or Easter, might also result in changes to customer preferences.

Although worldwide importation means that most products are available all year round, there might
be periods when the quality and quantity of produce will not meet your needs.

Fluctuations in product availability will also affect product pricing. Menus might, therefore, need to
be flexible-to adapt to possible shortages or other changes.

Identify and select meat products and other ingredients from stores according to recipe,
quality, freshness and stock rotation requirements

Meats include the various cuts, including offal, of pork, lamb (hogget, mutton) and beef (veal). They
might include kangaroo, wallaby and venison. Poultry and game, however, are usually considered in
a separate category from domesticated or farmed meats.
When identifying and selecting meat products and other ingredients for use, from stores it will be
necessary to know what recipes they will be used for. It will also be necessary to know what the
different meats are, what the different meat cuts are and how they can be assessed for quality and
freshness.
In most instances you will order portioned meat cuts, as opposed, for instance, to whole carcases, for
restaurant service. If you do spit roasts the whole carcase will be ordered. The type of meat required
will be dependent on the type of organisation for which you work, the applicable menu, the
preparation and cookery skills of the various members of the kitchen staff and on customer needs
and expectations.

Meat quality has many different meanings. To some, quality refers to aspects of the carcase in
respect to weight, fat cover and distribution, muscling/ conformation and bruising. To others, quality
refers to aspects such as chiller assessment attributes; that is, meat colour, intramuscular fat colour
and marbling. Quality to meat processors, wholesalers and retailers can refer to primal cut shape,
size, weight, success of vacuum packaging, amount of drip loss in vacuum bags, ultimate pH, meat