COMMODITIES USED IN KITCHEN

Introduction

Food commodities are the basic raw materials used in the preparation of food and beverages. They form the foundation of all culinary operations in hotels, restaurants, catering establishments, and food service institutions. A good knowledge of different food commodities helps catering professionals select quality ingredients, maintain food safety, control costs, and prepare nutritious meals.

The study of food commodities includes their definition, types, market forms, catering uses, and storage methods.

1. Cereals and Pulses

Definition

Cereals are edible grains obtained from cultivated grass plants and are the main source of carbohydrates and energy.

Pulses are the dried edible seeds of leguminous plants and are an important source of plant protein.

Types of Cereals

Rice

A staple cereal grain widely consumed as a major source of energy.
Examples: White rice, brown rice, basmati rice, parboiled rice.

Wheat

A cereal grain mainly used for making flour and bakery products.
Examples: Whole wheat, durum wheat, soft wheat.

Maize (Corn)

A cereal grain used for food, animal feed, and industrial purposes.
Examples: Sweet corn, popcorn, cornmeal.

Millets

Small-seeded cereals known for their nutritional value.
Examples: Ragi, bajra, jowar, foxtail millet.

Oats

A nutritious cereal commonly used in breakfast foods.
Examples: Rolled oats, steel-cut oats.

Types of Pulses

Bengal Gram

A pulse rich in protein and commonly used in Indian cooking.
Examples: Chana dal, whole chickpea.

Green Gram

A highly digestible pulse used in soups and sprouts.
Examples: Whole moong, split moong dal.

Red Gram

A commonly consumed pulse used for preparing dals.
Examples: Toor dal, pigeon pea.

Kidney Beans

A large bean rich in protein and fibre.
Examples: Rajma.

Soybean

A protein-rich pulse often called “vegetarian meat”.
Examples: Soybean, soy chunks, tofu.

Market Forms Available

Cereals

• Whole grains

• Flour

• Semolina (Suji)

• Flakes

• Puffed cereals

• Broken grains

Pulses

• Whole pulses

• Split pulses (Dal)

• Pulse flour

• Sprouted pulses

Catering Uses

• Preparation of rice dishes, breads, chapatis, and porridges.

• Soups, curries, salads, snacks, and desserts.

• Important source of energy and protein.

Storage

• Store in cool, dry, and well-ventilated areas.

• Keep in airtight containers.

• Protect from moisture, insects, and rodents.

• Follow FIFO (First In First Out) method.

2. Fats and Oils

Definition

Fats and oils are food substances that provide energy, improve flavour, and enhance the texture of food. Fats are solid at room temperature, while oils are liquid.

Types of Fats

Butter

A dairy fat obtained from milk cream.

Ghee

Clarified butter commonly used in cooking.

Margarine

A processed fat used as a substitute for butter.

Shortening

A solid fat used mainly in baking.

Types of Oils

Sunflower Oil

A light vegetable oil suitable for frying.

Groundnut Oil

An oil extracted from peanuts.

Mustard Oil

A strongly flavoured oil commonly used in Indian cuisine.

Olive Oil

A healthy oil extracted from olives.

Coconut Oil

An oil extracted from coconut meat.

Market Forms Available

• Refined oils

• Unrefined oils

• Butter

• Ghee

• Margarine

• Vegetable shortening
  

Catering Uses

• Deep frying and shallow frying.

• Baking and roasting.

• Preparation of sauces and dressings.

• Improving flavour and texture.
  

Storage

• Store in cool, dark places.

• Keep containers tightly closed.

• Protect from heat, light, and moisture.

3. Sweeteners

Definition

Sweeteners are substances added to foods and beverages to provide sweetness and improve taste.

Types of Sweeteners

Sugar

A refined sweetener obtained from sugarcane or sugar beet.

Honey

A natural sweetener produced by honey bees.

Jaggery

An unrefined sweetener made from sugarcane juice or palm sap.

Artificial Sweeteners

Low-calorie sugar substitutes used in special diets.
Examples: Saccharin, Aspartame, Sucralose, Stevia.

Market Forms Available

• Granulated sugar

• Powdered sugar

• Brown sugar

• Syrups

• Honey bottles

• Jaggery blocks

• Sweetener tablets
  

Catering Uses

• Desserts and confectionery.

• Cakes, pastries, and bakery products.

• Beverages and puddings.

• Jams and preserves.
  

Storage

• Store in airtight containers.

• Keep away from moisture.

• Protect from insects and contamination.
  

4. Dairy Products

Definition

Dairy products are foods prepared from milk and are rich sources of protein, calcium, and vitamins.

A. Milk

Definition

Milk is a nutritious liquid produced by mammals and considered a complete food.

Types

• Whole milk

• Skimmed milk

• Toned milk

• UHT milk
  

Market Forms

• Fresh milk

• Pasteurized milk

• Powdered milk

• Condensed milk
  

Uses

• Beverages

• Desserts

• Soups and sauces

• Bakery products
  

Storage

• Refrigerate at 1°C–4°C.

• Keep covered and hygienic.
  

B. Cream

Definition

Cream is the fat-rich portion separated from milk.

Types

• Fresh cream

• Whipping cream

• Double cream
  

Market Forms

• Fresh cream packs

• UHT cream packs
  

Uses

• Desserts

• Soups

• Sauces

• Cake decoration
  

Storage

• Refrigerate after opening.

• Use within recommended period.
  

C. Cheese

Definition

Cheese is a dairy product produced by coagulating milk proteins.

Types

• Cheddar cheese

• Mozzarella cheese

• Parmesan cheese

• Cottage cheese

Market Forms

• Blocks

• Slices

• Grated cheese

• Processed cheese
  

Uses

• Sandwiches

• Pizza

• Salads

• Sauces
  

Storage

• Refrigerate properly.

• Wrap to prevent drying.

D. Curd (Yoghurt)

Definition

Curd is a fermented milk product produced by bacterial action.

Types

• Plain curd

• Flavoured yoghurt

• Greek yoghurt
  

Market Forms

• Cups

• Tubs

• Drinkable yoghurt
  

Uses

• Raita

• Desserts

• Marinades

• Beverages
  

Storage

• Refrigerate below 5°C.

• Keep covered.
  

5. Egg

Definition

An egg is a nutritious food produced by birds and widely used in cooking and baking.

Structure (Parts) of an Egg

Shell

The hard outer covering that protects the egg.

Shell Membranes

Two thin layers beneath the shell that provide additional protection.

Air Cell

A small pocket of air found at the broad end of the egg.

Albumen (Egg White)

The clear portion rich in protein and water.

Chalazae

Twisted strands that keep the yolk centred.

Yolk

The yellow portion containing fats, vitamins, and minerals.

Selection Criteria for Eggs

• Clean shell.

• Free from cracks.

• Fresh smell.

• Small air cell.

• Thick egg white.

• Firm and rounded yolk.
  

Market Forms Available

• Fresh eggs

• Frozen eggs

• Dried egg powder

• Liquid eggs
  

Catering Uses

• Binding

• Thickening

• Aerating

• Emulsifying

• Glazing

• Garnishing
  

Storage

• Refrigerate at 1°C–5°C.

• Store pointed end downward.

• Avoid temperature fluctuations.
  

6. Vegetables and Fruits

Definition

Vegetables and fruits are edible plant products rich in vitamins, minerals, fibre, and antioxidants.

Vegetables

Types

Root Vegetables

Edible underground roots.
Examples: Carrot, radish, beetroot.

Leafy Vegetables

Edible green leaves.
Examples: Spinach, lettuce, cabbage.

Stem Vegetables

Edible stems of plants.
Examples: Asparagus, celery.

Flower Vegetables

Edible flowers of plants.
Examples: Cauliflower, broccoli.
Fruit Vegetables

Botanically fruits but used as vegetables.
Examples: Tomato, cucumber, brinjal.

Market Forms

• Fresh

• Frozen

• Canned

• Dried

• Dehydrated
  

Uses

• Salads

• Soups

• Main dishes

• Garnishes
  

Storage

• Refrigerate when required.

• Store according to type.

• Avoid bruising and damage.
  

Fruits

Types

Citrus Fruits

Rich in Vitamin C.
Examples: Orange, lemon, sweet lime.

Tropical Fruits

Grow in warm climates.
Examples: Mango, pineapple, papaya.

Stone Fruits

Contain a hard seed or stone.
Examples: Peach, plum, cherry.

Berries

Small juicy fruits.
Examples: Strawberry, blueberry.

Market Forms

• Fresh fruits

• Frozen fruits

• Canned fruits

• Dried fruits

• Fruit juices
  

Uses

• Desserts

• Fruit salads

• Juices

• Garnishing

Storage

• Store ripe fruits under refrigeration.

• Handle carefully to prevent bruising.
  

7. Spices, Herbs, Condiments and Seasonings

Definition

These ingredients are used to improve the flavour, aroma, colour, and overall quality of food.

A. Spices

Definition

Spices are dried plant parts used for flavouring and seasoning food.

Types and Examples

Seed Spices

Obtained from seeds.
Examples: Cumin, coriander, fennel.

Bark Spices

Obtained from tree bark.
Examples: Cinnamon.

Root Spices

Obtained from roots or rhizomes.
Examples: Ginger, turmeric.

Flower Spices

Obtained from flower buds.
Examples: Clove.

Market Forms

• Whole spices

• Ground spices

• Spice blends
  

Uses

• Flavouring

• Colouring

• Preservation
  

B. Herbs

Definition

Herbs are aromatic plant leaves used fresh or dried.

Types and Examples

Fresh Herbs

Used in fresh form.
Examples: Mint, coriander, basil.

Dried Herbs

Used after drying.
Examples: Thyme, oregano, rosemary.

Market Forms

• Fresh bunches

• Dried leaves

• Herb powders
  

Uses

• Flavour enhancement

• Garnishing

• Aroma improvement
  

C. Condiments

Definition

Condiments are substances served with food to improve flavour.

Examples

• Ketchup

• Mustard

• Vinegar

• Soy sauce

• Chutney
  

Market Forms

• Bottles

• Sachets

• Jars
  

Uses

• Accompaniment to food.

• Additional flavouring.
  

D. Seasonings

Definition

Seasonings are ingredients added during cooking to enhance and balance flavours.

Examples

• Salt

• Pepper

• Mixed herbs

• Spice blends
  

Market Forms

• Powder

• Granules

• Flakes
  

Uses

• Enhancing taste.

• Improving food quality.
  

Storage of Spices, Herbs, Condiments and Seasonings

• Store in airtight containers.

• Keep away from sunlight, heat, and moisture.

• Label and date containers.

• Follow FIFO stock rotation.

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Content of Learning

Definition, Types, Market forms available, Catering Use, Storage
1 Cereals & Pulses
2 Fats and Oil
3 Sweeteners
4 Dairy products: Milk, Cream, Cheese, Curd
5 Egg – Parts/Structure of an Egg, selection criteria
6 Vegetable & Fruits
7 Spices, Herbs, Condiments & Seasonings