P.L.O.T
What does P.L.O.T. stand for?
Potatoes, Lettuce, Onions and Tomatoes
what is the best potato for fresh french fries?
Kennebecs and Idaho Pototoes tend to have the least amount of starch and create a crispier texture on the outside and fluffier on the inside.
California and Arizona (April-September)Salinas Valley. September thru March Lettuce is grown in Yuma, Arizona area.
What grade of yellow onions be used for diced onions?
Yellow Jumbo #2, #2's have some blemishes, but are good for chopping, dicing or slicing.
What tomato is best used for stews
Roma Tomatoes as they have thicker skin, less water content, richer flavor and hold their shape.
What is the first thing we should ask when talking about P.L.O.T. with customers?
First question should be. What is your application?
What are the major difference between Russet and Idaho Potatoes
Russets have more starch content and low moisture content. Best applications are mashed potatoes. They mash easily and result in fluffy, creamy potatoes.
Idahos have less starch content and drier potatoes making them great for french fries, diced and hash browns.
What vitamins does lettuce provide our bodies with?
Vitamin A and Vitamin K:
They help with blood clotting, Promotes strong bones, and Supports heart health.
How many pounds of onions does the average american consume in a year
20-21 lbs per year
What are 4 factors when selling produce in schools, hospitals and mom and pop restaurants?
1.) Research customers menu prior to visit
2.) Prepare a simple sales sheet and any additional information for specialty produce. ex. Fresh Point Denver, Fresh Origins and Coosemans LA.
3.) Be ready to discuss trends, quality issues, where and what months are best for certain items.
4.) Source samples with color, texture and ripeness.
What color onion is traditionally used in mexican dishes?
(White Onion) is the mildest of the varieties, traditionally used in mexican dishes such as asada tacos, ceviche, salads, toppings, salsas and sauces.
• Up to 50% more servings per case than spring mix.
• 1 oz of Tender Leaf Blend = 1.5oz serving of spring mix in plate coverage
• Stands up to dressing and heavy toppings while maintaining lift and plate coverage
• Offers more flavor, crunch and uniformity
• Multiple applications
• 100% usable, zero waste!
• Stable price with consistent food cost
What is the difference between field grown vs hot house grown tomatoes?
>Field Grown tomatoes are grown outdoors in traditional agricultural setting
>Hothouse are grown in a structure such as green houses or hoop houses. Hothouse grow a little quicker but costs a little more. Often come on vine which looks great and keeps them from drying out as fast
The #1 Grade is suggested for slicing for a sandwich or as a featured part of your dish. It is a more consistent size and color.
Lower grades are suggested when external appearances do not matter, such as for making salsa, thus, saving on food cost.
What are keys to selling potatoes, lettuce, onions and tomatoes?
Consistency: They want the same quality and size each time.
Speed & Reliability: Timely delivery is non-negotiable.
Variety: Chefs might want specific types (e.g., heirloom tomatoes, baby lettuce, red onions, fingerling potatoes).
Freshness: Deliver produce harvested within 24–48 hours whenever possible.
How should potatoes be stored to last the longest?
In a cool, dry, well-ventilated place (not in the fridge)
What is the most popular lettuce consumed by all?
Lettuce Iceberg is still the most popular choice due to its crisp texture and ability to hold up well in shipping and storage.
Romaine and Loose leaf lettuces are making a run on iceberg, but still stays at #1
How many Jumbo Onions in a 50 lb case?
There are 55-65 onions in a Jumbo 50lb case.
How do you choose which tomatoes to suggest when selling to a customer?
#1-Well, you need to decide how you’re going to use the tomato. If you are looking for a uniform slice to go on top of a sandwich or as a featured part of your dish, you probably want to go with a #1. It’s a more consistent size and color.
#2-If you are processing it down into something like salsa…exterior appearance doesn’t really matter as long as the quality of the fruit is good. So, save some food cost and look at a #2 pack. Typically, they are called field run tomatoes, utility, some people call them salsa tomatoes. You’ll save a little money and you’ll get the same quality.
How do we evaluate produce opportunities in restaurants with Chef, Kitchen Manager or Owner?
1. Understand the Restaurant’s Concept and Needs (cuisine type, menu volume, storage space)
2. Assess Purchasing Volume and Frequency (ask for their 3 largest volume produce purchases per week?
3. Current Supplier Relationships (How satisfied are you with your current produce supplier? Is there anything you'd like to see improved?)
5. Operational Fit (Understand customers needs. examples; how do you use said product, would purchasing a further processed product help with yield and labor. Also know where to store different vegetables and fruits to alleviate spoilage due to ethylene gasses in Apples, Avocados, Bananas, Cantaloupe Kiwi, Peaches, Pears, Peppers and Tomatoes.
Sustainability Appeal: Many customers are drawn to restaurants that prioritize sustainable sourcing practices. By sourcing produce sustainably, you could attract a wider audience while differentiating your restaurant with conversations of how Sysco One Planet. One Table. Aligns to Sysco’s Business Strategy and Purpose. Sustainability is an integral part of Sysco’s Recipe for Growth
what is the most common used potato in steak restaurants?
70 Ct Idaho Potatoes for fries and fluffy baked potatoes.
Why does Sysco Imperial Lettuces: Iceberg, Romaine and Green Leaf come in a packer box at different times throughout the year?
Sysco Imperial has a standard that is judged more stringently than USDA. Sysco Imperial meets or exceeds USDA standards for quality and freshness. When sold in Packer brown box, only means product meets USDA #1 standard but doesnt exceed quality or color to meet Sysco's more stringent standards.
what are 4 quality traits when inspecting onions?
Yellow Firm, golden skin, pungent smell once cut. Great for cooking.
RedDeep red-purple skin, crisp texture, milder than yellow onions.
White white skin, milder, ideal for raw applications.Sweet (e.g., Vidalia)Larger size, thinner skin, high sugar content, more perishable.
1.) Firm
2.) Dry papery skin
3.) No sprouting
4.) Tight, Dry neck
Yellow-Great for cooking, giving translucent look to product. Sweeter than all others
Red-Crisp texture and milder than yellow onions
White- Milder, ideal for raw applications such as carne asada tacos, shrimp cocktail and ceviche.
What is the best size of tomato for hamburgers and sandwiches?
4x5 will be the best due to only needing one slice vs 2 or more on smaller sizes. This way will save customer 35%. 2-3 slices of 5x6 or 6x6 will cost on average .15-.20 cents where as one slice of 4x5 will cost about .10 cents.