Commodities which are used in the kitchen can be broadly classified in to three main categories: Perishables: Ingredients which have short
shelf life ranging from six hours to six days at room temperature such as milk and dairy products, meats, fish, eggs, fruits and vegetables
Semi Perishables: Ingredients which have a longer shelf life ranging from a few weeks to a few months such as cereals, pulses, fats, oils, condiments, spices, flour, proprietary foods etc.
Non Perishables: Ingredients which can be stored indefinitely such as salts, mild acids, sugar, edible colours, some essences etc.
Under ground vegetables: roots, tubers, bulbs, rhizomes, pods,etc.
Over ground vegetables: Shoots, stems, leaves, fruits, seeds, pods, flowers etc.
Underground vegetables
1. Red Meat: Lamb, Beef, Pork, Mutton etc.
2. White Meat: Poultry birds such as Chicken, Duck, Turkey etc. and also Fish & Seafood: 3. Game Meat: Animals or Birds which are hunted for their meat and not farm reared, such as wild boar, hare, geese etc.
Types of MeatsBeefCattle are classified according to age and
gender.1. Steers are male cattle that have been
castrated while young so that they will gain weight quickly.
2. Bulls are older uncast rated males, usually used in processed meats and pet foods.
3. Heifers, females that have not borne a calf, are also used for meat.
4. Cows are female cattle that have borne calves and this meat is less desirable than that from steers or heifers.
Types of MeatsVeal Comes from calves of beef cattle,
either male or female, between the ages of three weeks and three months.
Calves three to eight months old are too old for veal and too young for beef.
Types of MeatsLamb and MuttonLamb comes from sheep less than
fourteen months old.Mutton from those over fourteen
months.
Composition of Meats
Meats are composed of a combination of:
Water , Muscle, Connective tissue, Adipose (fatty) tissue, Bone
1. Collagen: A pearly white, tough, and fibrous protein that provides support to muscle and prevents it from over-stretching.
2. Marbling: Fat deposited in the muscle that can be seen as little white streaks or drops.
3. The animal’s age, diet, and species affect the color and texture of fat
Composition of MeatsExposure of meat to oxygen changes the
color of myoglobin, and therefore the meat.
Cooking meat initially converts the color of raw meat to bright red.
The food industry uses several methods to keep meat products from turning brown.One such method is the addition of nitrites to
processed meats.Extractives: Flavor compounds consisting
of non protein, nitrogen substances that are end-products of protein metabolism.
Purchasing MeatsTo ensure that consumers are purchasing meat
that is safe, federal laws require the inspection of animal carcasses.
In addition to this mandatory inspection for safety, meat may also be assigned yield grades and the later quality grades to assist consumers in selection.
The Federal Meat Inspection Act of 1906 made inspection mandatory for all meat crossing state lines or entering the United States through foreign commerce.
The grading of meat is not under government mandate or control, but is a strictly voluntary procedure that the meat packer or distributor may have done under contract with the USDA.
Inspection
GRADES
Yield grade: The amount of lean meat on the carcass in proportion to fat, bone, and other inedible parts.
Marbling: Fat deposited in the muscle that can be seen as little white streaks or
drops.
Purchasing MeatsTenderness of MeatsOverall, natural meat tenderness is due to factors such as the cut, age, and fat content.Meats can also be treated to make them more tender.
Preparation temperatures and times also have an influence on tenderness.
Grading is affected byFeed grass/hay vs. corn affects outer surface fat and muscle marbling
Age at slaughterBreed and breeding historyType of cattle
Type of cattleHereford vs. Angus vs. Longhorn
Meat cutsThere are two major types of meat
cuts, wholesale and retail.
Purchase Meat cutsPrior to reaching the supermarket, a carcass is
divided into about seven wholesale or primal cuts.
Wholesale (primal) cuts: The large cuts of an animal carcass, which are further divided into retail cuts.
These wholesale cuts are then divided into the retail cuts purchased by consumers.
Retail cuts: Smaller cuts of meat obtained from wholesale cuts and sold to the consumer.
Meat cuts
Variety meats: The liver, sweetbreads (thymus), brain, kidneys, heart, tongue, tripe (stomach lining), and oxtail (tail of cattle).
Storage of MeatsMeat contains high percentages of
water and protein, both ideal for the growth of microorganisms.
Consequently, meat should be stored in the refrigerator or freezer.Meats are best refrigerated at just above freezing (32°F/0°C), between 32°F and 36°F (0° to 2°C).
Wrapping Meat Most retail meats are packaged with
plastic wrap and can be refrigerated in their original wrap for up to two days.
FrozenMeats to be frozen should be wrapped
tightly in aluminum foil, heavy plastic bags, or freezer paper and stored at or below 0°F (18°C).
Storage of MeatsWrapping Meat Most retail meats are packaged
with plastic wrap and can be refrigerated in their original wrap for up to two days.
FrozenMeats to be frozen should be
wrapped tightly in aluminum foil, heavy plastic bags, or freezer paper and stored at or below 0°F (18°C).
POULTRY AND GAME BIRDS
Classification of PoultryPoultry have been domesticated for over 4,000 years
PoultryHas a high protein contentIs easier to raise and transport than cows and sheep
Is considered a staple on most menus
Classification of PoultryTypes of poultry that may be gradedChicken, turkey, duck, geese, and guinea
Chickens produce two major protein sources: eggs and meatMany different forms and packaging styles
Turkey is popular as a deli meat and in whole bird roasters
Classification of game birds
Feathered GameRefers to the remaining birds used in food
service applicationsWild turkey, goose, pheasant, duck, partridge, quail, and woodcock
Must be farm-raised (includes free range)Game birds are available whole or precut
into piecesFresh, frozen, or canned (smaller birds)
Factors affecting qualityAge of the bird and manner of slaughter and packaging
Should have springy skin and no “off” odor
Composition of Poultry and Game birds
The composition of poultry (muscle tissue, connective tissue, etc.) is similar to meat.
PigmentsTurkeys and chickens have both white and dark meat.
Purchasing Poultry and game birdsAvailable from a variety of sources
Broad line distributors to local merchantsKnow your supplier and ensure their sanitary
practicesPoultry should be delivered at freezing for
fresh products or hard frozen Inspect for signs of temperature abusePoultry has a very short shelf life
Use fresh product within three daysHACCP guidelines
Store raw, un prepped product under raw, prepped product
Cooked product should be stored on topUse separate coolers for raw and cooked
Purchasing Poultry and Game Birds
Types and Styles of Poultry
“Type” refers to whether it is: Fresh FrozenCookedSlicedCannedDehydrated
“Style” describes the degree to which it has been cleaned or processed: Live Dressed Ready-to-cook Convenience
categories
Purchasing Poultry and Game Birds
Processed Poultry Processed chicken and turkey are
commonly used in: Canned or dried soups Frozen dinners Pot pies Sausages Hot dogs Burgers Bologna
Purchasing Poultry and Game Birds
How Much to Buy Ready-to-cook poultry contains a
good deal of inedible bone and unwanted fat
A good rule of thumb for most poultry is to buy 1⁄2 pound or slightly more per serving.
One of the most economical ways to buy poultry is in its ready-to-cook whole state.
Preparation of Poultry and Game Birds
Thawing Frozen Poultry
The refrigerator is the best place to thaw frozen birds, and its use requires planning ahead.
Preparation of Poultry and Game Birds
Changes During Preparation
Properly prepared poultry is tender and juicy, but overcooking causes the flesh to become dry, tough, and stringy.
Preparation of Poultry and Game Birds
Determining Doneness
Poultry should always be heated until well done
Doneness may be determined by internal temperature, color changes, and/or touch and time/weight tables.
Poultry is sufficiently cooked when the internal temperature reaches 180° to 185°F (82° to 85°C).
A thermometer placed in the center of any stuffing must reach a minimum temperature of 165°F (74°C).
Preparation of Poultry and Game Birds
Color Change
Oven-roasted chicken or turkey will reach a golden brown color.
The juices coming out of the bird should run clear.
TouchWhen pressed firmly with one or two
fingers, the well-done bird’s flesh will feel firm.White meat may be firmer than dark.
Wiggle the drumstick
.
Preparation of Poultry and Game Birds
Dry-Heat Preparation
Roasting BakingBroiling Grilling
Frying Sautéed Pan-fried Deep-fried Stir-fried
Preparation of Poultry and Game Birds
Moist-Heat Preparation
BraisingAlso called fricasseeing
StewingPoaching
MicrowavingThe microwave manufacturers’ instructions should be followed for preparing poultry.
Storage of Poultry and Game BirdsRefrigerated
Fresh, ready-to-cook poultry can be kept safely in the refrigerator at 40°F (4°C) or below for up to three days.
It is best kept in the bottom portion of the refrigerator to prevent its drippings from contaminating other foods.
FrozenFrozen whole poultry
can be stored from six to twelve months at 0°F (18°C).
Breaded or fried poultry should never be thawed and refrozen.
Thawing Defrosting is
recommended in the refrigerator.
Once defrosted, poultry or any other meat should not be refrozen unless it has been cooked.
FISH AND SHELL FISH
Classification of Fish and Shellfish
VertebrateFinfish
Finfish: Fish that have fins and internal skeletons.
InvertebrateShellfish which includes the invertebrate
crustaceans and mollusks.Crustacean: An invertebrate animal with a
segmented body covered by an exoskeleton consisting of a hard upper shell and a soft under shell. (crab, shrimp,lobster)
Mollusk: An invertebrate animal with a soft un segmented body usually enclosed in a shell. (clams, oyster, mussels, scallops)
Classification of Fish and Shellfish
Salt or Fresh WaterSaltwater fish often have a more
distinct flavor than freshwater fish.Some saltwater fish:
Halibut, cod, and flounderSome freshwater varieties:
Catfish, perch, and pikeLean or FatFish are not very fatty compared to
most other meats.
Composition of FishStructure of FinfishCollagen
Fish are only 3 percent collagen.Amino Acid Content
There is less of a certain amino acid (hydroxyproline).
Muscle StructureThe muscles of fish are shorter (less than an
inch in length).This contributes to the characteristic flaking
of prepared fish.
Purchasing Fish and Shellfish
Retailers providing consumers with nutrition information must abide by the nutrition labeling values provided by the FDA for fish and shellfish.
Fish processors may submit to inspection and grading on a voluntary basis.
The National Marine Fisheries Service of the U.S. Department of Commerce is responsible for fish inspections.
Purchasing Fish and Shellfish
Fish can be purchased fresh or frozen as whole, drawn, dressed, steaks, fillets, and sticks.
Purchasing Fish and Shellfish
Signs of Decay in Fresh Finfish
Changes that occur in a fish after death are that: The eyes flatten and become concave.The pupil turns gray or creamy brown.The cornea becomes opaque and
discolored. The bright red gills turn a paler brown.Gaping is a sign of aging, or may be a
result of rough handling.
Purchasing Fish and ShellfishPurchasing Processed ShellfishShellfish can also be bought cooked in the shell and chilled or frozen.
Shucked shrimp, scallops, oysters, and clams are often breaded and frozen.
Oysters can be bought live in the shell, or shucked and then chilled, frozen, or canned.
Clams can be bought in the same forms as oysters.
Preparation of Fish and ShellfishDry-Heat PreparationBakingBroilingGrilling Frying
Deep-Fat Fried
Moist-Heat PreparationPoachingSimmeringSteaming
Clambakes are underground steaming.MicrowavingRaw Fish
Sashimi (raw fish)
Storage of Fish and Shellfish
Fresh fishFresh fish are best consumed within a day or
two of purchase.Fish should be stored in the coldest portion of
the refrigerator.It should also be tightly wrapped to prevent
odors from coming in contact with other foods.Fresh ShellfishFresh shellfish should be eaten the day they
are bought.Crabs, usually sold precooked, should be
stored in the coldest part of the refrigerator and used within a day or two.
Storage of Fish and ShellfishFrozenFreezing greatly extends the keeping time of fish that, depending on the type, can be stored in the freezer up to nine months.
ThawingFish is best thawed by transferring it from the freezer to the refrigerator one day before preparation.
Canned and Cured
FruitsFleshy: apple, pineapple, banana, papaya
Vine : grape, water melon, cantaloupe
Stone : plum, apricot, lychee, mango
Citrus : orange, lime, kumquat
Soft fruits : raspberry, blackberry, strawberry
Fresh HerbsRosemaryThymeHoly BasilMarjoramChervilFenugreek LeavesDillMint leavesHyssopFennel
SageLavenderLemon GrassTarragonBorageChivesCoriander or CilantroCurry LeavesParsleyCaraway
Dairy ProductsMilkCheeseCreamButterGheeButter MilkCurdYoghurt
Cereals and MilletsCereals are normally staple foods which
constitute major consumption by populations of the world example:
RiceWheatCorn or maizeSorghum or Jowar or Egyptian milletsRagi or Bhajra or Millets
Pulses and LegumesThese include all kinds of beans, dry peas,
lentils, legumes and dals such as:
Red gram or toor dal, green gram or moong dal, black gram or urad dal, bengal gram or channa dal, kidney bean or rajma, white broad beans, yellow beans, soya beans etc.
SpicesCardamomClovesMaceNutmegCinnamonCumin SeedMustard ChilliesTurmericCoriander Seed
GingerGarlicPepper CornsCaraway SeedFenugreek seedFennel SeedPoppy SeedOnion SeedSaffronSesame Seed
NutsAll nuts are about equal
in terms of calories per ounce, and in moderation, are all healthy additions to any diet. It’s a mix of omega-3 fatty acids, protein, and fiber will help you feel full.
Nuts are high in fiber and vitamin E, as well as minerals. Walnuts are rich in omega-3 fatty acids.
Spices
What are spices? In the culinary arts the word spice refers to any dried part of a plant, other than the leaves, used for seasoning and flavoring a recipe, but not used as the main ingredient.
Why not the leaves? Because the green leafy part of a plant used in this way is considered an herb. Every other part of the plant, including dried bark, roots, berries, seeds, twigs, or anything else that isn't the green leafy part, is considered a spice.
Imagine your food without any spices. Unimaginable, is it?
Examples of SpicesStar AniseCinnamonCardamomBay leavesCurry leavesChivesClovesCoriander
Coloring A digestible substance used to give color to food; "food
color made from vegetable dyes“. Color additives are important components of many products, making them attractive, appealing, appetizing, and informative.
RED/PINKBeetroot or Cranberry
YELLOW/ORANGE Carrots or turmeric powder
FlavoringA substance, such as an extract or spice, that
imparts flavor.A substance used to give a particular flavor to
food or drink.E.g.: Vanilla flavoring, chicken cube, Ajinomoto.
