Commodities

They are group of food items that are used for preparation of dishes. Each item has their

individual characteristics and origin. The commodities discussed in this chapter are

 Meat (beef and veal, poultry, lamb, game, pork and bacon)

 Fish and shell fish

 Eggs

 Vegetables

 Fruits and nuts

 Milk

 Cheese

 Fats and oils

 Herbs and spices

 Cereals

 Pulses

Meat

Meat is obtained from animals or birds. Most of the meat we consume is muscle. The quality

of the meat depends upon the amount of connective tissue in the muscle and the amount of

fat. It also depends upon the age of the animal and the area from which the meat is taken. The

other factor which effects the quality of the meat is how long the meat is hung and at what

temperature it is stored.

Beef and Veal

Beef and veal are good source of protein and provide us with amino acids required for growth

and body maintenance. Beef is also a source of iron, zinc, minerals and vitamin B.

Cuts of Beef

Veal comes from specially reared calves which are reared and killed when three to four

months .The flesh of the veal is pink and firm, not soft nor flabby in nature.

Lamb

Lamb is the meat of sheep that are assumed to be less than a year old. Lamb is a high quality

protein which is an excellent source of iron, zinc as well as good source of vitamin B and

minerals such as copper, manganese and selenium. The lean flesh of lamb should be firm, of

pleasing colour, and of fine texture or grain. Lamb could be purchased whole, jointed, or

butchered into chops and cutlets

Cuts of Lamb
Pork and Bacon

It is the flesh of domestic pig. The meat obtained from pigs falls into two distinct categories

which are reared to provide fresh pig meat and that from pigs which are reared for processing

into bacon. Good quality pork is identified by firm pink flesh, which shows no trace of

moisture.

Cuts of Pork
Bacon

Bacon is produced by curing and smoking of pork obtained from specially reared pigs called

baconer. Curing is a process by which salt is added to the meat for future use. The meat has

high water content and by applying salt it reduces the water content and also prevents

forming of micro –organisms. Sometimes salt tends to dry the meat and makes it too salty to

avoid it sugar is added. Saltpetre acts as a preservative and gives the characteristic pink

colour to the meat. When salt, sugar and saltpetre are rubbed into the surface of the meat it is

known as dry –curing whereas when the ingredients are mixed in water and the meat is

dipped in it is known as curing. Bacon after curing is matured under cool conditions for about

two weeks so that the ingredients are evenly distributed. After this process the bacon after

being washed in cold water is smoked at temperature between 21°C-32°C. Non smoked

bacon is known as green bacon. Pancetta is obtained from bacon; it is the rolled slices of salt

cured pork belly flavoured with herbs and spices and air dried.

Game
Game is the flesh obtained from birds and animals which have been hunted for human

consumption. They are mainly of two types furred and feathered. Game birds have stronger

flavour as compared to domesticated animals.

Feathered game is- pheasants, partridge, wild duck, snipe, quail and grouse.

Furred game is -hares, rabbits.

Venison which is a member of deer family is included with reindeer, elk and antelope as

game.

Poultry

It is the name given to domestic birds specially breed to lay eggs. The flesh of poultry is

easily digested than meat as it contains protein which is useful for building and repairing

body tissues. The fat content is low and it contains high percentage of unsaturated acids.

Chicken is the most popular type of poultry. Other than chicken there is duck /duckling,

turkey, pigeon and guinea fowl which also do come under this section.

Cuts of Poultry

Fish and shellfish

Fish are divided into two groups mainly oily and white. They can be subdivided into round

fish and flat fish. The oily fish contains fat soluble vitamins in their flesh and omega -3fatty

acids. The flesh of white fish does not contain any fat. Fish is an excellent source of protein

and rich in phosphorus, magnesium, copper, iron, and iodine.

Points for consideration while choosing fish.

 Clear bright eyes

 Gills red in colour

 The scales should be shiny in nature without any damage

 Skin when pressed should spring back to the original shape.

 Should not have smell of ammonia

Shellfish

Shellfish is a word used to cover a wide variety of marine or fresh water creature without a

backbone. Shellfish are of two types’ crustacean and molluscs.

Eggs

Eggs are completely versatile food used in preparing a wide range of products and dishes. It

is a nourishing and perfectly balanced food, low in calories and supplies all amino acids

which are required for human beings. The white of an egg has protein known as albumen a

transparent liquid which constitutes about 58 % of the total weight of the egg. The yolk of an

egg has lecithin which acts as an emulsifier and is about 30% of the total egg weight. The

remaining 12% of the total weight is weight of the shell. An egg weighs between 50g – 70 g.

Eggs which are mostly used are of hens other than that turkey, duck, geese, quails, and gulls

eggs are used

Vegetables

Vegetable is an edible part of any plant. Fresh vegetable is a major food from the nutritional

point of view and should be part of our every day diet. Each vegetable has a unique flavour

and texture and could be used in varieties of ways. Vegetables are broadly classified into

 Roots

 Tubers

 Bulbs

 Leafy

 Pods and seeds

 Fruiting

 Brassicas

 Stems and shoots

 Mushroom and fungi

Points to be considered when buying vegetables

Root vegetable

1. Clean and free from soil

2. Well –shaped, firm and not damaged

 3. No signs of damage from pests or diseases

Green vegetable

1. Crisp, firm, compact and well shaped

2. Should be of appropriate colour with no discolouration and be free from yellow leaves

3. Free from damage caused by disease or pests.

Fruit

It is an edible seed bearing portion of some trees, plants or shrubs. A fruit could be eaten raw,

served at the beginning or at the end of a meal. Fruits could be eaten as snacks, used in

preparing ice creams or sorbets, used for decorating and as garnish for fish and poultry.

The fruits can be divided mainly into

 Soft fruit

 Citrus fruit

 Hard fruit

 Tropical fruit

 Stone fruit

Nuts

Nuts are usually seeds contained in a hard shell. The nuts are reproductive seed of the plant or

the tree they belong to. They are rich in vitamin B complex, vitamin E, and minerals such as

potassium, magnesium, calcium, phosphorus and iron. They are excellent source of protein

and contain high calories though could be taken in moderation for a healthy diet. Nuts are

used mainly in pastry and confectionery work and also for decorating and as flavouring.
Milk

Milk is a white nutritious liquid particularly for young children. Milk is one of the most

nutritionally complete food containing a wide range of nutrients which are required for

proper functioning of the human body. Milk provides us with protein, calcium, vitamin B and

also vitamin A. Milk is used in many dishes for preparing soups, sauces, gravies, puddings,

poaching liquor, desserts and cakes.

Cheese

Cheese is made from milk of cows, goats, sheep, buffalo, asses, camels, and mares. It is made

from milk protein which is coagulated by enzyme rennet (obtained from stomach of

ruminants). Now days though artificial or synthetic rennet is been used. Cheese making has

following stage: curdling the milk with rennet, cutting the curd, heating, stirring, settling to

remove the watery whey. Then it is followed by milling, salting, moulding, and ripening.

Cheese varies by colour, size, texture and flavour but the basic cheese making process is

common to all. Cheese differ because of the quality of the milk used and type (milk used

from cow, buffalo etc), moisture content present in the cheese, fat content in the milk, the

percentage of salt added, difference is manufacturing and ripening process.

Cheese is a highly concentrated food. Approximately 5 litres of milk produces just 500gm of

cheese. It has fats, protein, mineral salts and vitamins so it is an excellent body-building,

energy producing protective food.

Fats and Oils

Fats are solid or semi-solid at room temperature while oils are liquid at room temperature.

Both fats and oils are used in cooking; they could be sourced either from plant or from animal

origin. Fats and oils are mainly used for frying both shallow and deep fat frying and are
heated to a high temperature so that the food does not become soggy. Fat are used as

shortening agent in pastry, chemically altered to encourage creaming whereby air is

incorporated into the fat when it is beaten. Oils are used emulsions such as mayonnaise.

Herbs and Spices

Herbs and spices enhance the flavours of foods. Herbs are leaves of fresh or dried plants.

Herbs though do not have much food value but help in digestion as they stimulate flow of

gastric juice. Spices are aromatic parts of plants which are obtained from dried fruits, seeds,

roots, flowers, buds and bark of trees or shrubs.

Cereals

Cereals are edible seeds of cultivated grasses: wheat, maize, rice, barley, oats, rye and millets.

They are inexpensive and are readily available and form a hugely important part of the diet as

they provide us with starch, protein, minerals, and vitamins. Some of the cereals are

processed into breakfast foods (barley, wheat, rice, bran, oats and corn). A cross section of

wheat is shown below.

Pulses

Pulses are edible seed from plants belonging to the legume family. They are leguminous

crops yielding from one to twelve grains or seeds of variable size, shape and colour within a

pod.

A. British cheeses with their classification and description are as below.

Name Classification Description

Cheddar Hard Smooth –textured cheese, creamy golden in

colour with a mellow, nutty flavour made from
cow’s milk
Cheshire Hard Loose crumbly cheese with a mild, mellow,
slightly salty flavour made from cow’s milk.
Derby and Sage Derby Hard Close textured cheese with a tangy flavour pale
honey in colour with juice of sage leaves made
from cow’s milk
Lancashire Semi-hard Looses crumbly textured cheese, creamy white in
colour with a mild pleasant flavour made from
cow’s milk
Stilton Blue- veined Soft crumbly texture with a tangy, cream y taste
made from cow’s milk.

French cheeses with their classification and description are as below.

Name Classification Description

Brie Soft Prepared from cows’ milk, a soft round flat

cheese with a velvety external mould. Sharp taste
which develops with maturity.
Camembert Soft Prepared from cow’s milk small round flat
cheese with thin velvety rind white in colour and
centre pale yellow.
Chevre Soft Goat milk cheese tart flavoured

Roquefort Blue Prepared from sheep or ewes milk, soft, creamy,

crumbly texture with a distinctive sharp flavour.
Rigotte Fresh Cow’s or goat milk

Beaufort Hard Cow’s milk cheese with smooth appearance

 Brillat Savarin Soft cheese Soft white rind which gives a thick velvety crust
prepared from cows milk.

Italian cheeses with their classification and description are as below.

Name Classification Description

Bel Paese Soft Small millstone shaped ,mild and creamy taste
slightly rubbery texture prepared from cows milk
Gorgonzola Blue-veined Prepared from cow’s milk soft crumbly texture
with distinctive flavour
Mascaporne Fresh cheese Rich , creamy texture used in preparing desserts
prepared from cow’s milk
Mozzarella Semi-hard Prepared from buffalo milk is a soft and springy
white cheese with mild bland flavour with a
rubbery texture
Parmesan Hard Matured for months it is golden yellow colour
with a strong distinctive taste and a very thick
rind prepared from cow’s milk.
Ricotta Fresh Prepared from cow’s milk it is a soft , moist ,
basin shaped cheese with fat content of around 20
percent

Some of the famous cheese with the country and brief description are as follows

Name Country Classification Description

Edam Holland Semi-hard Cows or goat’s milk ball shape with a

red rind, produced from cow’s milk
yellow in colour with a firm, dry,
rubbery texture and mild flavour
Gouda Holland Semi-hard Round, flat in shape like millstone, dull
mustard yellow coloured rind made
from cow’s milk
Gruyère Switzerland Hard Mill stone shaped cheese, pale yellow in
colour with a soft waxy texture with
large shiny holes in the cheese prepared
from cow’s milk
Emmental Switzerland Hard Pale yellow colour with soft waxy
texture but with much smaller holes.
Feta Greece Fresh Prepared from milk of sheep’s and goats
, creamy white cheese
Danish Blue Denmark Blue –veined Sharp metallic creamy taste with gritty
texture
Colby New Zealand Semi –hard Block shaped , rind less, cows’ milk
cheese has a soft, springy texture with
mild flavour
Monterey Jack USA Semi –hard Moist texture with sweet creamy taste

Queso fresco Mexico Fresh Cows milk cheese, mild salty, crumbly,
slightly grainy texture