306 Part Three Ingredients, Preparation, and Presentation
Buying Lettuce
Of all produce items, none is more
subject to fluctuations in quality and price
than lettuce. Factors such as growing condi-
tions, weather, and market demand make
buying lettuce a complicated matter. Produce
wholesalers can choose from a wide range
of quality and cost for the most popular
lettuces. The lowest priced lettuce is not
always the best buy, 19-4.
Most lettuce comes packed 24 heads to
a case instead of by standard weight. It is
important to determine how much product
will be lost from trimming away wilted,
bruised, or rusted leaves. The amount of
waste affects the actual cost of the lettuce.
A reputable produce supplier will help you
determine the product and price that is a
value for your operation.
Ready-to-Eat Greens
One choice for chefs and restaurateurs
that continues to grow in popularity is
ready-to-eat greens. Sold prewashed and
precut, these products are significantly more
expensive than traditionally packed greens.
The advantage of no prep time and no waste
often makes up for the higher cost. Stock
of prepared lettuce should be rotated and
consumed quickly since cut and washed
greens loose flavor, texture, and nutrients
more rapidly than uncut.
Draz-Koetke/Goodheart-Willcox Publisher
19-4 Lettuce should be inspected for quality before accepting delivery.