Comodities (Vegetables, Meat, Poultry, Fish and Shellfish)

2. 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.

3. Under ground vegetables:
roots, tubers, bulbs, rhizomes,
pods,etc.
Over ground vegetables:
Shoots, stems, leaves, fruits,
seeds, pods, flowers etc.

4. Underground vegetables

10. 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.

11. Types of Meats
Beef
Cattle 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.

12. Types of Meats
Veal
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.

13. Types of Meats
Lamb and Mutton
Lamb comes from sheep less than fourteen
months old.
Mutton from those over fourteen months.

14. 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

15. Composition of Meats
Exposure 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.

16. Purchasing Meats
To 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.

17. Inspection

18. GRADES

20. 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.

21. Purchasing Meats
Tenderness of Meats
Overall, 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 by
Feed grass/hay vs. corn affects outer surface
fat and muscle marbling
Age at slaughter
Breed and breeding history
Type of cattle

22. Type of cattle
Hereford vs. Angus vs. Longhorn

23. Meat cuts
There are two major types of meat cuts,
wholesale and retail.

24. Purchase Meat cuts
Prior 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.

25. Meat cuts

26. Variety meats: The liver,
sweetbreads (thymus), brain,
kidneys, hear t, tongue, tripe
(stomach lining), and oxtail (tail
of cattle).

27. Storage of Meats
Meat 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.
Frozen
Meats 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).

28. Storage of Meats
Wrapping Meat
Most retail meats are packaged with plastic
wrap and can be refrigerated in their original
wrap for up to two days.
Frozen
Meats 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).

29. POULTRY AND GAME BIRDS

30. Classification of Poultr y
Poultry have been domesticated for over
4,000 years
Poultry
Has a high protein content
Is easier to raise and transport than
cows and sheep
Is considered a staple on most menus

31. Classification of Poultr y
Types of poultry that may be graded
Chicken, turkey, duck, geese, and
guinea
Chickens produce two major protein
sources: eggs and meat
Many different forms and packaging
styles
Turkey is popular as a deli meat and in
whole bird roasters

32. Classification of game birds
Feathered Game
Refers to the remaining birds used in food service
applications
Wild turkey, goose, pheasant, duck, partridge, quail,
and woodcock
Must be farm-raised (includes free range)
Game birds are available whole or precut into pieces
Fresh, frozen, or canned (smaller birds)
Factors affecting quality
Age of the bird and manner of slaughter and
packaging
Should have springy skin and no “off ” odor

33. Composition of Poultr y and Game
birds
The composition of poultry (muscle tissue,
connective tissue, etc.) is similar to meat.
Pigments
Turkeys and chickens have both white and
dark meat.

34. Purchasing Poultr y and game
birds
Available from a variety of sources
Broad line distributors to local merchants
Know your supplier and ensure their sanitary practices
Poultry should be delivered at freezing for fresh products
or hard frozen
Inspect for signs of temperature abuse
Poultry has a very short shelf life
Use fresh product within three days
HACCP guidelines
Store raw, un prepped product under raw, prepped product
Cooked product should be stored on top
Use separate coolers for raw and cooked

35. Purchasing Poultr y and Game
Birds
Types and Styles of Poultry
“Type” refers to whether it
is:
Fresh
Frozen
Cooked
Sliced
Canned
Dehydrated
 “Style” describes the
degree to which it has
been cleaned or
processed:
 Live
 Dressed
 Ready-to-cook
 Convenience
categories

36. Purchasing Poultr y 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

37. Purchasing Poultr y 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.

38. Preparation of Poultr y and
Game Birds
Thawing Frozen
Poultry
The refrigerator is
the best place to thaw
frozen birds, and its
use requires planning
ahead.

39. Preparation of Poultr y and Game
Birds
Changes During Preparation
Properly prepared poultry is tender and juicy,
but overcooking causes the flesh to become
dry, tough, and stringy.

40. Preparation of Poultr y 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).

41. Preparation of Poultr y 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.
Touch
When 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

42. Preparation of Poultr y and Game
Birds
Dry-Heat
Frying
Preparation
Sautéed
Roasting
Pan-fried
Baking
Deep-fried
Broiling
Stir-fried
Grilling

43. Preparation of Poultr y and Game
Birds
Moist-Heat Preparation
Braising
Also called
fricasseeing
Stewing
Poaching
Microwaving
The microwave
manufacturers’
instructions should
be followed for
preparing poultry.

44. Storage of Poultr y and Game
Birds
Refrigerated
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.
Frozen
Frozen 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.

45. FISH AND SHELL FISH

46. Classification of Fish and
Shellfish
Vertebrate
Finfish
Finfish: Fish that have fins and internal skeletons.
Invertebrate
Shellfish 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)

51. Classification of Fish and
Shellfish
Salt or Fresh Water
Saltwater fish often have a more distinct flavor than
freshwater fish.
Some saltwater fish:
Halibut, cod, and flounder
Some freshwater varieties:
Catfish, perch, and pike
Lean or Fat
Fish are not very fatty compared to most other meats.

53. Composition of Fish
Structure of Finfish
Collagen
Fish are only 3 percent collagen.
Amino Acid Content
There is less of a certain amino acid (hydroxyproline).
Muscle Structure
The muscles of fish are shorter (less than an inch in
length).
This contributes to the characteristic flaking of prepared
fish.

54. 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.

55. Purchasing Fish and Shellfish
Fish can be purchased fresh or frozen as whole,
drawn, dressed, steaks, fillets, and sticks.

56. 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.

57. Purchasing Fish and Shellfish
Purchasing Processed Shellfish
Shellfish 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.

58. Preparation of Fish and Shellfish
Dry-Heat Preparation
Baking
Broiling
Grilling
 Frying
 Deep-Fat Fried
Moist-Heat Preparation
Poaching
Simmering
Steaming
 Clambakes are underground steaming.
Microwaving
Raw Fish
 Sashimi (raw fish)

59. Storage of Fish and Shellfish
Fresh fish
Fresh 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 Shellfish
Fresh 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.

60. Storage of Fish and Shellfish
Frozen
Freezing greatly extends the keeping time of
fish that, depending on the type, can be stored
in the freezer up to nine months.
Thawing
Fish is best thawed by transferring it from the
freezer to the refrigerator one day before
preparation.
Canned and Cured

61. Fruits
Fleshy: apple, pineapple, banana, papaya
Vine : grape, water melon, cantaloupe
Stone : plum, apricot, lychee, mango
Citrus : orange, lime, kumquat
Soft fruits : raspberry, blackberry, strawberry

62. Fresh Herbs
Rosemary
Thyme
Holy Basil
Marjoram
Chervil
Fenugreek Leaves
Dill
Mint leaves
Hyssop
Fennel
Sage
Lavender
Lemon Grass
Tarragon
Borage
Chives
Coriander or Cilantro
Curry Leaves
Parsley
Caraway

63. Dairy Products
Milk
Cheese
Cream
Butter
Ghee
Butter Milk
Curd
Yoghurt

64. Cereals and Millets
Cereals are normally staple foods which constitute
major consumption by populations of the world
example:
Rice
Wheat
Corn or maize
Sorghum or Jowar or Egyptian millets
Ragi or Bhajra or Millets

65. Pulses and Legumes
These 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.

66. Spices Cardamom
Cloves
Mace
Nutmeg
Cinnamon
Cumin Seed
Mustard
Chillies
Turmeric
Coriander Seed
Ginger
Garlic
Pepper Corns
Caraway Seed
Fenugreek seed
Fennel Seed
Poppy Seed
Onion Seed
Saffron
Sesame Seed

67. Nuts
All 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.

68. Spices
Imagine your food without any spices. Unimaginable, is it?
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.

69. Examples of Spices
Star Anise
Cinnamon
Cardamom
Bay leaves
Curry leaves
Chives
Cloves
Coriander

70. 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/PINK
Beetroot or Cranberry
YELLOW/ORANGE
Carrots or turmeric powder

71. Flavoring
A 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.