Food Commodities

Food Commodities

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Characteristics of Raw materials

                         For the preparation of food, taste, colorful dishes, it is essential to have a basic knowledge of the raw materials, their characteristics and the special part they play. This knowledge helps to substitute materials when necessary or rectify the texture and taste, if something goes wrong. Also it helps to improve the quality and get a standard product.

                         The raw materials are thus classified according to the part they play in making up a dish.

1. Salt

                     
It brings flavor to other ingredients. The other names for salt is Sodium Chloride; it is readily available in all parts of the world in a solid (rock salt) or in a solution form.

                       Salt having the distinctive taste, transform or insipid dish to be a wonderful dish. It should be used skillful or too much of it could spoil the dish. Salt is available in two forms:

• Table Salt (fine) containing Phosphate.
• Coarse or freezing salt for culinary purposes.

Uses of Salt:

• Use of the correct amount of salt improves the flavor of the savory dishes and when a little is added to sweet dishes, it enhances the flavor.
• Cauliflower when kept in salt water makes insects come out.
• It has a controlling effect on the activity of yeast in bakery products. It controls fermentation and hence it marked effect on crumb, crust and color of baked products.
• Salt added to water for cooking green vegetables helps in color retention and enhances the taste.
• Salting is one of the oldest popular methods of preserving ham, bacon, fish etc.
• Salt is essential for good health.

2. Liquids

                     

Liquids are important as they are used for the purpose of cooking, binding and coating etc. Milk, water, stock and fruit juices are the most commonly used liquids. They prevent food from burning, bind, dry- ingredients and help in maintaining the right consistency.

3. Sweetening

                        When sweetening is used with other foods it enhances the combined sensations of color and flavor of the dish produced. It also adds its own sweetness and is versatile food product. Substitution of one sugar (caster, icing) for another in a baking formula gives allowance for the difference in the sweetening effect.

                        Sugar vary in their sweetening quality and are available in the following forms:

• Granulated Sugar:
               
  
  This is an all purpose white sugar, composed of a large sized crystals. It is used for sweetening when liquid is present and for biscuits which required a hard, crunchy texture; if used in cakes and pastry, the crystal may not dissolve properly.
  
  
  
• Icing Sugar: 
                         
  
  High quality granulated sugar is grand and sieved through fine mesh to produce a fine, white powered sugar. Interior brands are more grisly and grey in color. Small quantities of Calcium Phosphate or starch are added to absorb moisture and assist the powered sugar to retain the free following quantities. Coating a baked paste with a layer of icing sugar and caramelizing it under the grill or in a hot oven will give a clear glass like surface glaze.
  
• Caster Sugar:
               
  
  This is a white, fine exactly graded crystallized sugar. It dissolves quickly and easily when mixed with other ingredients. It gives a smooth texture to rubbed in pastes, short breads and aerated goods that use the creaming or whisking method of preparation. e. g. cakes, sponge and biscuit.
  
• Loaf Sugar :
                 
  
  This is made from large, composed blocks of granulated sugar, which are then cut into cubes. This method of manufacture produces the sugar most suited for sugar boiled because of its purity.
  
  
  
  
  
  
• Pulverized Sugar:
               
  
   This is really a poor quality icing sugar having a coarse, gritty texture and grey in color. It is useful in goods like short pastry where it can easily dissolve in the small amount of liquid available.
  
  
  
  

• Cube and Preserving Sugar:
                 
  
  This is a molded form of granulated sugar mostly used for the service of beverages. Extra care must be taken if it is used for sugar boiling as the cubes tend to retain a residue on the surface from the molds used in their production.

• Nib Sugar:
                 
  
   This is sugar crystal in clusters to form lumps about 1/8 inch (3 mm) diameter. It is mainly used for decorating the tops of cakes and buns.
  

• Brown Cane Sugar/ Damerara Sugar:
                   
  
  Demerara Sugar is a particularly refined, fairly dry, light brown sugar. Barbados sugar is a less refined smaller grained, dark brown, moist sugar. Both give a dark color and characteristic flavor to puddings, rich cakes and biscuits but they need partially dissolving before adding to mixture.

• Treacle:
               
  
     This is a dark colored, thick syrup with a slightly "burned" flavor. It is made from the concentrated, filtered liquid molasses after the sugar has been extracted from sugarcane. Mainly used for rich fruit cake, ginger cakes, puddings and biscuits.
  
  
  

• Golden Syrup:
                   
  
  It is a golden colored heavy syrup. It could also be termed as purified, inverted by product of sugar refining. This could not be kept too long in storage before it is used since crystallization can occur and syrup may become discolored. It should be perfectly clear and transparent and of a pale amber color, it is used for steamed and baked pudding, tart let and sauces. It may be used as a sweetening agent, but does have its own characteristic flavor which must be taken into account when using it.

• Glucose:               
                     
  
      This is available as a clear syrup or in a powder form. It is produced from starch, grapes or sucrose with the addition of a weak acid to invert the sugar. It can be with chocolate to make a pliable modeling paste, added to fondant to give a smoother and shiner food, boiled with sugar prevent crystallization and incorporated into cake mixture to produce a moist product.

• Fondant:
                     Although this can be readily by the patisserie, fondant purchased from the manufacture is usually of much superior quality. It should be pure white, plastic and devoid of any hard crust. If packed properly by the manufacture, fondant should be used as possible and not left too long in store.

• Honey:
                     
  
  This is a natural product mainly for table use obtained after as clear, golden colored, thin syrup or as a thick opaque crystalline mass. For most patisserie uses, the clean thin syrup is best because it will blend more radially with other ingredients, it is used in cakes, biscuits, brandy syrup.
  
  

  Storage:

                 All sugar products are hygroscopic i.e they absorb moisture from the atmosphere. This is an advantage in the actual goods that contain sugar because it contributes to their keeping properties, but in storage dampness can cause considerable trouble.

                  Providing sugar is kept dry and clean it will last indefinitely. If stored in suitable containers or left in the original packaging. It is advisable to use separate scoops and clean pans when weighting or measuring sugar to avoid contamination from other commodities that could spoil the product.

Function:

1.  Low concentration of sugar speeds the effectiveness of bakery's yeast by providing on immediate, fast- cooking core of nourishment for its growth thus hastening to leaving process.
2. The ability of sugar to crystallize gives a delightful variety in cooking.
3. Sugar gives puddings, breads, buns and bread rolls a good flavor (caramel), the characteristic golden brown color and a tender and even texture.
4. Fermentation is aided by sugar in brewing , wine making and in the distillation of spirits.
5. Sugar has long been used as a preservative; it is an effective preservative and can dissolve in water at very high temperature.
6. It is energy food and can be stored for long time without getting spoiled.   

3. Vegetables

               

 Vegetables play a very important part, as more people are becoming vegetarians and vegetables are widely used in cooking. They are served in various forms as an accompaniment, garnishes, salads, appetizers, curries etc. There is a lot of repetition work entailed in the preparation and cooking of vegetables. Vegetarians cooking demand a good knowledge of the principles of cookery and a high degree of skill. During the preparation of all kinds of fresh vegetables there can be excessive amounts of waste unless it is efficiently and economically carried out.

Types of Vegetables:

                   Vegetables could be classified in two ways for culinary purposes-

• Roots- Carrots, Radish, Turnips.
• Bulbous Roots- Onions, Shallots, Leeks, Garlic.
• Tubers- Potatoes, Jerusalem, Artichokes.
• Flowers- Cauliflower, Broccoli, Ti chokes.   
• Leaves- Cabbage, Lettuce, Spinach, Watercress.
• Fruits- Cucumber, Tomatoes, Beans, Peas, Pumpkin.
• Stem- Celery, Asparagus, Chicory.

Selection of Vegetables:

                      The quality of root vegetables is determined by their firmness and absence of bearishness. The skin should be smooth and not wrinkled for carrots. The potatoes should be of regular size and free from earth. The vegetables should be heavy their size. Onions should have thin shiny skin and no signs of sprouting. Green vegetables should be crisp, have a flesh, green color appearance. If the ends of the stems are broken, they should snap off easily and the leaves should not be limp. Cabbage should be compact and be heavy for its size. Cauliflower should be white, the flower is well formed and the leaves crisp. Spinach should be crisp with slender stalk ends and the leaves large in size.

                       Tomatoes should be bright red, firm, regular shaped with skinny skin. Beans shouldn't be stringy and should break crispy under pressure. Pea pods be plump. Brinjals should be light for their size, having a shiny and smooth skin.

Vegetable Preparation:

                        The nutritive value which vegetables contribute in the diet should be conserved as completely as possible. Most of the vegetables grow near the ground and get contaminated by dirt and sprays etc. They must be properly washed especially those which are consumed raw. All spoiled and discolored portions should be removed. Green vegetables should be washed well before cutting so that the girt is thoroughly removed. Potatoes and carrots are washed first and thinly peeled. Vegetables are cut into different shapes such as dices, julienne and they may be chopped, minced, sliced and grated.

                          Rules for saving of nutrients during the preparation and cooking of vegetables is important and following are the ways to preserve nutrients.

• 
  Cook close to service time for quality service.
• Do not let vegetables soak in water unnecessarily or do long cooking.
• Cook or bake vegetables in their skins.
• Baking powder shouldn't be added while cooking vegetables except for green vegetables.
• Do not expose food, milk in particular to light.
• When preparing frozen vegetables, place directly into boiling water.
• Keep air- oxygen away from vitamin rich foods by covering food while cooking food unnecessarily as it mixes air, cutting vegetables just before cooking and serving food as quickly as possible when it is cooked.

 Uses of Vegetables:
                           We can use vegetables in many ways such as:

• Appetizer
• As an accompaniment
• As a main dish
• As a snack
• As a garnish

Standard Vegetables Cuts:

• Brunoise: vegetables are cut into fine dices.
• Macedoine: vegetable cut into 1/2 cm (1/4 ") dices
• Julienne: vegetables cut into very thin strips (1.1/2 ")long.
• Jardiniere: vegetables cut into baton shape (1"* 1/4"*1/4")
• Paysanne : vegetable cut in small triangles, circles and squares- uniform shapes.

4. Egg

                     

       Science defines egg as " a cell from which living organisms take birth and grows". All animals (including birds) lay egg, except animals who give birth to babies. The most commonly used egg for table use are of hens, ducks, turkeys, fowls, etc. Hen's egg is the most commonly used among them.

                              Egg can be used as a complete dish to enrich other dishes, for binding and coagulation, leaving, emulsification of fats and oil. Egg is rich in proteins. It also contains iron, Vitamin A and D. An egg is a compact and almost complete food. It is equal to seventy (70) calories of energy and contains carbohydrates, vitamin, fats, minerals, salt and water which are very necessary for our body.

Structure of an Egg:

• Shell: It is the outer most covering of the egg and is composed of Calcium carbonate. It may be white or brown depending upon the breed of the chicken. The color of the shell doesn't affect cooking quality character or nutrition.
• Yolk: This is the yellow portion of an egg. Color of yolk varies with the feed of the hen but doesn't indicate the nutritional content.
• Chalaza: These are twisted curd like stands of the egg white. They anchor the yolk in the center of the egg; prominent chalaza indicate high quality.
• Shell membranes: Two shell membranes, inner and outer membranes. Air cell forms between these membranes.
• Thin albumen: It is nearest to the shell. When the egg is broken there will be a clear demarcation of the thin and thick albumen.
• Air cell: It is the packet of air formed at the large end of the egg. This is caused by the contraction of the contents on cooling after the egg is laid. The eggs are stored with the large side facing up to keep the yolk in the center.\
• Thick albumen: It stands high and spreads less than the thin white in a high quality eggs. It is an excellent source of riboflavin and protein. 
  

Composition of Main nutrients in raw egg:

1. Water: 73%

2. Protein: 13%

3. Fat: 13%

4. Mineral: 1%

Storage of Egg:

                          Egg shouldn't be stored in a cool place but not in a dry place. A refrigerator at the temperature of 0°C to 5°C (32°F- 41°F) is suitable. Commercially, eggs are stored at just freezing point in an atmosphere where the humidity and the carbon dioxide content of the air are controlled. They can be kept for up to nine months under these conditions.

Uses of Egg:

                         Uses of egg in the cookery are multi- grounded. Following are some of the important uses of egg.

• Thickening: Egg is used as a thickening agent in different soups and sauces. e.g.: ice-cream, sweet corn soup, mayonnaise sauce etc.
• Binding: Egg is used in cutlet or croquette mixture as a binding agent, which avoid the product to breakup while deep frying.
• Coating: Egg is used in coating different food stuffs before cooking which prevent the juices to come out. e.g.: French toast, fried fish, etc.
• Glazing: Egg glazing gives a good shinning to the product. e. g.: bread rolls and sticks. 
• Enriching: Addition of egg enriches the nutritive value of the product. e.g.: fried rice, egg sandwich etc.
• Lightening: Egg is considered as a lightening agent. It improve the volume of the product without raising the weight. e. g.: making the dessert like orange souffle's and chocolate mouse, etc.
• Emulsifying: Egg with fats or oils give a good emulsion when mixed together. e. g.: mayonnaise sauce and hollandaise sauce.
• Clarifying agent: Egg is used as a clarifying agent in certain items. Egg white, when added to a liquid and heated, slowly, it traps to the base and takes out the impurities with it.
• Garnishing: Egg will provide color and variety to the appetizers and soups as garnishing agents.
• Main meals: Egg can also be used as a main meal in the breakfast menus. e.g.: fried eggs.
• Coloring: Egg is used to color foods by brushing egg wash on foods to be baked as well as in glazing of poached fish by adding a soyabean and in frying batters.

Classification of Eggs by US standards:

         Egg size                               Weight (gm)

      1. Jumbo                                     73

      2. Extra large                              63

      3. Large                                      53

      4. Medium                                  45

      5. Small                                      40

      6. Pee wee                                  35 and below

Classification of Eggs by European standard:

        Egg size                                Weight (gm)

     1. Extra large                               73

     2. Large                                       63

     3. Medium                                   53

     4. Small                                       45 and below

4. Herbs 

                       

   The term herb is derived from the Latin word " herba". Herbs are described as aromatic plant whose flowers, steam, leaves, seed and roots are used as flavoring agents for cookery, as well as medical purpose. Culinary uses of herbs defer from culture to culture. Every cuisine has it's own favorite herbs. Fresh herb is good for cookery but some herbs are not available throughout the year so we will get dry herbs. Lemon grass and coriander are very popular in Thai cuisine. Mint and Dill are used in Middle Eastern cuisine. Saga is favorite in British pork while the French favor Tarragon in chicken and Fennel with fish. In former time the term "herbs" was used in cookery, which includes all edible plants and vegetables which grows above the ground.

Types of Herbs:

                             Following are the herbs that are used in the different types of cuisine (kitchen) are given below:

1. Rosemary
                  
   
   
   
    Rosemary is the continental herbs and it's leaves are leathery, needle like and dark green in color. The leaves contain oil of camphor. Rosemary will play very important role in continental cookery and it is widely used for flavoring meat dishes like lamb and pork, fish dishes use no expectation.
   
   
2. Tarragon
                      
   
   The term tarragon is derived from the Latin word "drancunculas" and French word "Estragon", which means little dragon. This is different type of aromatic herb, which have a green leaf. Generally there are two types of tarragon, Russian tarragon and French tarragon. It is mostly used in Hollandaise sauce, Bearnaise sauce, soup, fish dish and salad.
   
3. Fennel
                      
   
     Fennel is one of the oldest cultivated plants which have a green leaves and yellow seeds. It's native is Southern Europe. It's  all parts are edible like seed to the roots. It is used for sauce, bread, meat and pickles.
   
   
   
   
4. Coriander
                      
   
     The coriander is a member of the parsley family and it has been cultivated for at least three thousand years before for medical and culinary purpose. This herb is very popular in Asia like India, Thailand, Nepal and South America and America. It is used in curries, garnish, chutney.
   
   
   
5. Chives
                      
   
       It is a green member of onion and garlic family. It is used as a garnish of soup, salad, egg, etc.
   
   
   
   
   
   
   
   
   
   
6. Oregano
                          
   
   It is a continental aromatic herb which us mostly popular in French, Italian and Greek cuisine. It is used in soup, pasta, sauce, meat, poultry, salad, egg and vegetable dishes.
   
   
   
   
   
7. Thyme                   
    
   
      Thyme is also a continental herb which looks like a cumin seeds. It is used fresh or dried for flavoring stock, soup, sauce, stew, vegetables and potato dishes.
   
   
   
   
   
8. Dill
                    
   
         Dill is originated from Mediterranean region. It is mostly grown for its aromatic seeds and leaves. It belongs to parsley family and it has a feathery, blue- green leaves with yellow flowers.
   
   
   
   
   
9. Marjoram
                        
   
     It is a sweet herb which has a several varieties. It has various parts like reddish stems, small leaves and pink white flowers. It can be used fresh or dried in soups, omelet, potato dishes and sauces.
   
   
   
10. Parsley
                           
    
     Parsley is the most common herbs in any catering industry. It's native to the Mediterranean regions. Generally there are three types of parsley, Italian or Fresh Parsley, Curled Parsley and Hamburg Parsley. It is to flavor and garnish various dishes.
    
    
    
    
11. Angelica
                       
    
         Angelica is an ancient aroma plant which is a member of parsley family.
    
    
    
    
    
    
    
    
12. Chervil
                             
    
    It is a traditional herb which is very popular in French cooking. It looks as parsley and is used to flavor soups, salads, sauces, vegetables, chicken and eggs.
    
    
    
    
    
13. Mint
                       
    
         Mint has been highly popular for its scent. There are mainly five types of mint like Apple mint, Equate Cologne mint, Bowles mint, Pepper mint and Spearmint. Fresh mint is used for flavoring drinks, mint sauce, salad and vegetable dishes.

 5. Spices

                             

    Spices are natural products in ancient time, at that time spices such as pepper and saffron were symbols of power and wealth and they were used as barter. Normally it is derived from the tropical countries. Spices are dried parts of the aromatic plants like seeds, barks, flowers, leaves and roots. It is believed that spices were originated from historical trade routes like Silk route, India and Ceylon to the Mediterranean about 5000 years ago.




Types of Spices:
                                   The spices that are used in commercial catering industry is given below:

1. Cardamom
                        
   
      Cardamom is the seeds of a tall, perennial herb of the ginger family. There are two types of Cardamom one is green and another is black cardamom. It is mostly used in Indian Cuisine.
   
   
   
   
   
2. Aniseed
                        
   
        Aniseed is also called sweet cumin, which is small, with grayish streaks on the seed. Aniseed is mostly cultivated in Asia. It is used as a herb tea. Cakes, cookies, bread and rolls are spiced with aniseed.
   
   
   
   
   
   
   
3. Chili                       
                
   
               Generally there are two types of chili, one is green and another is red. It is available in various sizes and varies in hotness. They are used fresh or dried in soups, salads, curries, gravies, etc.
   
   
   
   
4. Cayenne Pepper                         
                    
   
    It is darker in color and hotter as compared to Paprika. It's hot and pungent flavor. It is made by grinding seeds and pods of capsicum to a fine powder. It is used in pork sausages as well as in Spanish and Mexican dishes.      
   
   
   
   
   
   
           
5. Cinnamon
                            
   
     Cinnamon is derived from the dried back of young twigs of an Asiatic tree, a member of the laurel family. The sticks consists of many tightly rolled strips of thin light brown bark. The finest Cinnamon comes from Srilanka and Nepal. Normally, Cinnamon is used in desserts.
   
   
6. Cumin
                          
   
        It is an aromatic seed which is long and spindle shaped, dull yellow or light brown color. Cumin seed is an important ingredient in Indian cuisine and widely used for flavoring curries.
   
   
   
   
   
   
7. Fenugreek
                              
   
        It is also known as Greek hay, whose seeds are yellowish brown in color. It is mostly used in Indian Cuisine like in curries, gravies as well as thickening agents.
   
   
   
   
   
   
8. Nutmeg
                              
   
          The nutmeg fruit contain only seed which look like Supari. Nutmeg is used as a flavoring agent in curries in Indian cuisine as well as in Western cooking. It is used in baked goods, rice, custard pudding, sauces, vegetables and beverages.
   
   
   
   
   
9. Poppy seed
                                
   
   The seeds of the opium poppy is obtained from the walls of the unripe capsules of the poppy heads. Poppy seeds are obtained from many varieties of poppy.
   
   
   
   
   
10. Pepper
                               
    
      Pepper is originated from the forest of South India, Srilanka and Malaysia. Black and White pepper comes from the same plant and goes well in curries, gravies, seasonings.
    
    
    
    
    
11. Ginger
                               
    
       Ginger is a tall herbaceous plant whose native is Southern Asia. Fresh ginger is called green which is often used in Asian dishes for cooking.
    
    
    
    
    
    
12. Clove
                       
    
        The clove is a dried aromatic flower buds of an ever green myrtle family plant. It is used for flavoring stock, soup, curies and used in many Indian and Nepali dishes.

Food commodities are those needs or wants of or in food. They add the taste, nutrition and flavor to the food. Food can be only completed by the addition of food commodities in them.

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