NUTRITION FACTS Serving Size Servings per Container
Calories
1.0 cup (85g) 30 Lb About 160 2.5 Lb About 13 2 Lb. About 11 30
Total fat Saturated fat Trans fat Cholesterol Sodium Potassium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Calcium
0% 2%
0g 0g 0g 0mg 20mg 0 mg 4g 2g 0g 0g Vitamin C Iron
INGREDIENTS
Cut Broccoli
Calories from fat % Daily Value
0 0% 0% 0% 1% 0% 1% 8%
50% 0%
ALLERGEN STATEMENT
None
NET WEIGHT
2.5 Lb (40 Ounces) 1.13 kg 30 Lb (480 Ounces) 13.61 kg 2 Lb (32 Ounces) 907 gm
KOSHER SYMBOL
None
Effective Date
July 29, 2008
FROZEN
BROCCOLI HISTORY AND APPLICATION Although the ancient Romans and Greeks enjoyed broccoli over 2,000 years ago, its popularity in this country is relatively recent. This vegetable first became available in the 1920s and gained immediate acceptance. By the early 1930s, broccoli was an established crop in California and a popular addition to the American diet. Broccoli has been shown to be a nutrient dense green vegetable. It is one of the richest vegetables sources of ascorbic acid, a good source of vitamin A, and contributes some riboflavin, calcium, and iron. As a member of the cabbage family, broccoli contains sulphur compounds which create strong flavors or odors when overcooked or improperly cooked. Serve it tender-crisp to retain its mild flavor and aroma and bright, attractive color. Broccoli is served in every segment of the foodservice industry. application in the marketplace. Broccoli Florets
Each style has its own particular
"Florets" mean the head and adjoining portions of the stem, ranging from 1" to 3.5" in length. The floret style is the most expensive with greatest usage in the white tablecloth trade. Florets enhance a plate presentation and convey an upscale image to patrons.
Broccoli Spears
"Spears" means the head and adjoining portions of the stem, ranging from 3.5" to 5.9" in length. The application for broccoli spears covers a wider spectrum. Because they are normally priced below like-quality florets, they are within the reach of many more restaurants and institutions.
Broccoli Cuts
"Cuts" are spears cut into portions ranging in length from .8 to 2" in length. Typical target sizing is for one-inch cuts. Head material should be greater than 25% of the weight of the sample, and leaf material should be less than 25% of the weight of the sample. The cut style allows the operator to serve broccoli within certain cost restrictions. Schools and health care facilities are primary users.
Chopped Broccoli
"Chopped" means spears cut into portions which are less than .8" in length. Head material requirements and leaf material restrictions are similar to those for broccoli cuts. This product is frequently combined with a sauce, such as a cheese sauce, to produce a relatively inexpensive broccoli side dish. It is ideally suited for use in casseroles, omelet, and quiches.
Sizing 3 inch 3 inch 5 inch 5 inch 1 inch 1 inch 1 inch ½ inch x ½ inch
USDA Grade Issued: January 22, 1980
Prerequisite Factors for all styles
1) 2) 3) 4)
Similar varietal characteristics Good flavor and odor Free from grit and silt Good overall brightness
Head and leaf material Style Cuts Chopped
Minimum head material 62.5 g. (2.2 oz.) per 250 g. (8.8 oz.) 12.5 g. (0.4 oz.) per 50 g. (1.2 oz.)
Maximum leaf material 62.5 g. (2.2 oz.) per 250 g. (8.8 oz.) 12.5 g. (0.4 oz.) per 50 g. (1.2 oz.)
DEFINITION OF STYLE DEFECTIVES (BROCCOLI SPEARS AND FLORETS) Defect Length of spear – broccoli spears • Longer than 15.5 cm (6.1 inches) • Shorter than 8.5 cm (3.3 inches) Length of spear – broccoli florets • Longer than 9.5 cm (3.7 inches) • Shorter than 2.0 cm (0.8 inches)
MIN
MAJ
SEV
CRI
X X X X
TOLERANCE FOR STYLE DEFECTIVES (BROCCOLI SPEARS AND FLORETS) Grade A UniPro Marquis AQL 1/ USDA Grade A AQL 1/ 1/ AQL is expressed in terms of percent defective.
MIN 7.5 10.0
MAJ
SEV
CRI
DEFINITION OF CLASSIFIED DEFECTS (BROCCOLI SPEARS AND FLORETS) Defect Color
MIN
• Reasonably good color (each spear) • Poor color (each spear) Uniformity of Size • Length variation is greater than 5 cm (each spear) • Diameter variation is greater than 2 cm (each spear Detached Fragments • Each 28 gram increment Loose Leaves • Each 14 gram increment Damaged Spear • Each spear Blemished Spear • Slightly (each spear) • Materially (each spear) • Seriously (each spear) Trim • Reasonably well trimmed (each spear) • Poorly trimmed (each spear) Development • Reasonably well developed (each spear) • Poorly developed Fiber • Nonwoody (each spear) • Woody (each spear) Extraneous Material • Edible (each piece) • Inedible (each piece)
MAJ SEV CRI X X X
X X X X X X X X X X X X X X X
TOLERANCE FOR CLASSIFIED DEFECTS (BROCCOLI SPEARS AND FLORETS) GRADE UniPro Marquis USDA Grade A AQL 1/ UniPro Royal USDA Grade B AQL 1/
TOTAL 2/ 15.0 20.0 25.0 25.0
1/ AQL is expressed in terms of average number of defects per 50 spears. 2/ Total = Minor + Major + Severe + Critical
MAJ
SEV
CRI
4.0 6.5 10.0 10.0
.40 .65 2.5 2.5
.15 .25 .25 .65
DEFINITION OF STYLE DEFECTIVES (BROCCOLI CUTS) Defect Length of Cut
MIN • •
MAJ
SEV
CRI
MAJ SEV 4.0 6.5
CRI
X
Each 5 gm longer than 5.0 cm (2 inches) Each 5 gm shorter than 1.5 cm (0.6 inches)
X
TOLERANCE FOR STYLE DEFECTIVES (BROCCOLI CUTS) Grade A UniPro Marquis AQL 1/ USDA Grade A AQL 1/
MIN 7.5 10.0
1/ AQL is expressed in terms of percent defective (50 – 5 gm increments).
DEFINITION OF CLASSIFIED DEFECTS (BROCCOLI CUTS) Defect Blemished
MIN • • •
Slightly (each 5 g increment) Materially (each 5 g increment) Seriously (each 5 g increment)
MAJ SEV CRI
X X X
Fiber • Nonwoody (each 5 g increment) • Woody (each 5 g increment) Extraneous Material • Edible (each 2.5 cm increment) • Inedible (each 2.5 cm increment)
X X X X
TOLERANCE FOR CLASSIFIED DEFECTS (BROCCOLI CUTS) GRADE UniPro Marquis USDA Grade A AQL 1/ UniPro Royal USDA Grade B AQL 1/
TOTAL 2/ 4.0 6.5 12.0 15.0
MAJ
SEV
CRI
1.5 2.5 5.0 15.0
0.4 1.0 1.0 1.5
0.25 0.4 0.4 1.0
1/ AQL is expressed in terms of average number of defects per 250 grams (50-5 gm increments). 2/ Total = Minor + Manor + Severe + Critical
DEFINITION OF STYLE DEFECTIVES (CHOPPED BROCCOLI) Defect Length of Piece
MIN •
Each 2.5 gm longer than 2.0 cm (0.8 inch)
MAJ
SEV
CRI
SEV
CRI
X
TOLERANCE FOR STYLE DEFECTIVES (CHOPPED BROCCOLI) Grade A UniPro Marquis AQL 1/ USDA Grade A AQL 1/
MIN 6.0 8.5
MAJ
1/ AQL is expressed in terms of percent defective (100 – 2.5 gm increment in 250 gm sample).
DEFINITION OF CLASSIFIED DEFECTS (CHOPPED BROCCOLI) Defect Blemished
MIN • • •
Slightly (each 2.5 g increment) Materially (each 2.5 g increment) Seriously (each 2.5 g increment)
MAJ SEV CRI
X X X
Fiber • Nonwoody (each 2.5 g increment) • Woody (each 2.5 g increment) Extraneous Material • Edible (each 2.5 cm increment) • Inedible (each 2.5 cm increment)
X X X X
TOLERANCE FOR CLASSIFIED DEFECTS (CHOPPED BROCCOLI) GRADE UniPro Marquis USDA Grade A AQL 1/
TOTAL 2/ 4.0 6.5
MAJ
SEV
CRI
1.5 2.5
0.4 1.0
0.15 0.25
1/ AQL is expressed in terms of average number of defects per 250 grams (100-2.5 gm increments). 2/ Total = Minor + Major + Severe + Critical
