Specification Table Name: Alicia Jackson Date: February 10, 2017

Quantity to Commercial Number of

Name of Item Order Unit Available Commercial Specifications (at least 10 for each ingredient, numbered)
Units Needed
1. Beef, Ribeye 10 oz, 4ct 3 (1) Beef, (2)Ribeye Steak, (3) USDA Choice, (4) 10 oz steak, (5) from
Steak 100 lbs. the loin and rib, (6) marbling, (7) individually packaged, (8)
IMPS:1112C, (9) Kirkland,Costco (10) individually packaged

2. Goat Gouda, 1/10 #avg/ 6 (1)Cheese, (2) Gouda, (3) Goat, (4) Wheel, (5) made in
Cheese 60 lbs. Wheel California,USA, (6) made by Central Coast Creamery, (7) semi-soft,
(8) 10lb wheel on average, (9)100% whole milk, (10) aged for at least
5 months (11) Carmel, nutty, and sweet flavor
3. Jumbo brown 40 eggs/ carton 2 (1) Jumbo, (2), Brown, (3) in shell, (4) in carton, (5) Grade A, (6) 0
Eggs 73 eggs trans fat, (7), Wilcox brand, (8) Rhode Island Reds, (9) raised in
Washington,USA, (10) 40 eggs in a carton
4. Oranges, Cara 8 lb/bag 6 (1) Oranges, (2) Cara Cara Navel, (3)Sunkist brand, (4) grown in
cara navel 47 lbs. California, (5) whole, (6) seedless, (7) pink interior, (8) in season
december through may, (9) extremely sweet, (10) less acidic, (11)
refrigeration not required
5. Mushroom, tree 5lb/box 33 (1) mushroom, (2) tree oyster, (3)Far West Fungi brand, (4)grown in
poster 165 lbs. California,USA, (5) CCOF, (6) in box, (7) 5lb per box, (8)daily
harvest, (9) fresh, (10) earthy flavor
6. Extra Virgin 2 liter bottle 9 (1) Olive oil, (2) extra virgin, (3) Kirkland Signature brand, (4) kosher,
Olive Oil 17.5 qt. (5) produce from Italian-grown olives, (6) first cold pressed, (7) 2
liters, (8) plastic bottle, (9). (10)
7. 1/3bunches 3 (1) cilantro, (2) fresh, (3) cleaned, (4) trimmed, (5) ready to eat (6)
Fresh Cilantro 7 bunches Newstar Fresh Foods, (7) grown in California, (8) Salinas Valley, (9)
shelf life 16 days, (10) 3 bunches per pack,(11) keep refrigerated
References:

AboutUs.(n.d.).RetrievedFebruary08,2017,fromhttp://www.farwestfungi.com/index.php/aboutus/thefarm

AboutWilcox.(n.d.).RetrievedFebruary08,2017,fromhttp://www.wilcoxfarms.com/aboutwilcox/
http://www.costcobusinessdelivery.com/WilcoxJumboBrownEggs%2c40ct.product.11091293.html

BiRite.(n.d.).RetrievedFebruary08,2017,fromhttp://www.biritefoodservice.com/catalog/frames_new_prodsearch.htm

BiRite.(n.d.).RetrievedFebruary08,2017,fromhttp://birite.com/wpcontent/uploads/product_guides/2017/pdf/BiRiteCheeseBoard2017.pdf

CaraCaraOranges,8lbs.(n.d.).RetrievedFebruary08,2017,fromhttp://www.costcobusinessdelivery.com/CaraCaraOranges%2c8lbs.product.
100077036.html

Cilantro.(n.d.).RetrievedFebruary8,2017,fromhttp://www.newstarfresh.com/products/cilantro/

Fruit.(n.d.).RetrievedFebruary08,2017,fromhttp://veritablevegetable.com/blog/2017/02/cauliflower101/

Goatgouda.(n.d.)RetrievedFebruary8,2017,fromhttp://www.centralcoastcreamery.com/goatgouda/

H.(2015,September11).Oranges.RetrievedFebruary08,2017,fromhttps://www.sunkist.com/citrus/oranges/

IMPS100.(n.d.).RetrievedFebruary08,2017,fromhttps://www.ams.usda.gov/sites/default/files/media/IMPS_100_Fresh_Beef%5B1%5D.pdf

KirklandSignatureExtraVirginOliveOil,2Liter.(n.d.).RetrievedFebruary08,2017,fromhttp://www.costcobusinessdelivery.com/Kirkland
SignatureExtraVirginOliveOil%2c2Liter.product.11771999.html

USDAChoiceBeefRibeyeSteak.(n.d.).RetrievedFebruary08,2017,fromhttp://www.costcobusinessdelivery.com/USDAChoiceBeefRibeye
Steak%2c10oz%2c4ct.product.100271612.html

VeritableVegetableAvailabilityList.(n.d.).RetrievedFebruary08,2017,fromhttp://veritablevegetable.com/content/pdf/
Sample%20Availability%20List.pdf
 DFM 458 / HTM 448
Evaluation for Specification Assignment

Comments Total Points

Format: Number all specs, name/date,

staple this sheet to spec form!
/4
1. Specifications for MEAT

/6
2. Specifications for CHEESE

/6
3. Specifications for EGGS

/6
4. Specifications for FRUIT

/6
5. Specifications for VEGETABLE

/6
6. Specifications for OIL

/6
7. Specifications for FRESH CILANTRO

/6
References: in APA format for all information
gathered by books or internet (2 per ingredient).
/4

/50 Total

Note: For each ingredient, document all relevant aspects of the ingredient or product. Try to write more than 10 specifications!