Food Commodities

• Kitchen commodities refer to the different

ingredients and materials available in the raw or
processed form.
• These materials are main foundation of the kitchen
without which any kitchen preparations cannot be
carried out.
• The different types of kitchen commodities are
discussed as under:
EGGS (LES OEUFS)
• Eggs are the hard cell food items that are produced
by the female birds except mammals.
• The term egg applies not only to those of hens, but
also to the edible eggs of other birds like Goose,
Duck, Turkey, and Quail etc.
• Eggs are provided from female birds except
mammals.
• Animal reproductive body consisting of an ovum or
embryo together with nutritive and protective
envelopes; especially the thin-shelled reproductive
body laid by e.g. female birds.
• It consists of a yolk, usually surrounded by the
"white" or albumen, and enclosed in a shell or
strong membrane.
Parts of eggs:
• The Shell – The outer covering membrane of the
eggs.
• The Yolk – The yellow part of the eggs.
• The White part – Watery fluid part of the eggs.
Size of the eggs:
• The sizes of the egg do not affect in the quality but
affect in the price.
• The general sizes of the eggs available are as
• Small egg : 53gm or under
• Medium egg : 53-63gm weight
• Large egg : 63-73 gm weight
• Very large egg : 73 gm and above.

Quality points for buying

• The egg shell should be clean, well-shaped, strong
and slightly rough.
• When broken there should be a high proportion of
white to yellow.
• The yolk should be firm, round and of a good even
color.
• White part of the eggs should be clear but not
watery.
• There should be no air pocket or very small one.
• There should not be off odour.
 Storage tips of eggs

• Eggs must be stored in their packing trays blunt end

upward, in a cool but not too dry place; a refrigerator
of 0 to 5oC is ideal.
• No strongly smelling foods such as cheese, onion and
fish should be stored near the eggs or eggs will
absorb the strong smell quickly.
• Eggs should not be washed before being stored, as
washing would remove the natural protective
coating.
• Eggs are stored point end down or blunt end up.
• Ideal temperature for the storage of egg is 5oC or
 Food Value
• Eggs contain most nutrients and are low in calories.
• Two eggs only contain 180 calories of energy.
• Egg protein is complete and easily digestible;
therefore it is useful to balance the meal.
• Eggs are easily digestible and protective food which
consists Fat, Carbohydrate, Protein, Mineral, Water
etc. and are essential for providing energy and
material for growth and repair of the body.
 Uses of eggs:
• Appetizer
• Soups
• Egg Dishes
• Farinaceous (consisting of or containing starch) dishes
• Fish items
• Sauces
• Salads
• Bakery Items
 Commercial eggs
• Whole fresh egg
• Whole frozen egg: A frozen egg product made of 100% whole egg
without additives or preservatives. Indoor (barn) eggs are collected
from the various poultry farms and transported to our production
facility in premium sanitary conditions. They are then stored, broken,
pasteurized and packed. Whole egg is prepared by breaking fresh
hen's eggs, after which they are pasteurized, packed in the desired
packaging and frozen (<-18°C). In addition to guaranteeing food
safety (no salmonella), the pasteurization process mainly assures a
longer and better shelf life.
• Yolk frozen egg: frozen egg yolk products have a longer shelf life
because of the freezing process. After thawing (at a temperature
between 0°C and 4°C) these products can be processed. After
thawing, this product has a paste-like texture. There is always a
possibility that this product is not suitable for your purpose, which is
why we recommend testing it first.
• Dried egg (Powdered Egg):
Powdered eggs are fully dehydrated eggs. They are made using spray drying in
the same way that powdered milk is made. The major advantages of powdered
eggs over fresh eggs are the reduced weight per volume of whole egg equivalent
and the shelf life. Other advantages include smaller usage of storage space, and
lack of need for refrigeration. Powdered eggs can be used without rehydration
when baking, and can be rehydrated to make dishes such as scrambled eggs and
omelettes. Powdered eggs appear in literature as a staple of camp cooking at
least as early as 1912. Powdered eggs were used in the United Kingdom during
World War II.
Vegetables
• Vegetables are the edible products of herbaceous
plant that is a plant with a soft stem, as distinguished
from the edible nuts and fruits produced by plants with
woody stems such as shrubs and trees.
• They are the most important part of our daily diet
and contain starch, protein, fat, vitamin, mineral etc. in
various proportions.
• Most vegetables are valuable sources of vitamins,
minerals, and fiber and are low in fat and calories.
• With cereals and legumes, they are important to a
healthy diet.
• Vegetables play a very important role in our daily meal
as more and more people are becoming vegetarian
day by day.
• Vegetable can be prepared and served in various
ways.
Type of Vegetables
• Root – Carrot, Turnip, Radish etc.
• Tuber –Potato, Sweet potato, Yam etc.
• Bulbs –Onion, Shallot, Garlic etc.
• Fruit –Tomato, Brinjal, Cucumber etc.
• Stem –Leek, Bamboo shoot, Asparagus etc
• Flower– Cauliflower, Cabbage, Broccoli etc.
• Legumes –Green Peas, String Beans (simi)
• Leaves –Spinach, Lettuce etc.
• Fungi –Mushroom, Truffles (kukur mukta) etc.
• Storage:
• Vegetables are stored in a cool place.
• A refrigerator of 8ºC is ideal.
• Vegetables should be stored separately.
• No other smelling food items should be stored near
the vegetables.

• Food value:
• Most of vegetables contain 80% of water except dry
vegetables.
• They are the very good sources of nutrients.
• Green vegetables provide vitamin A.
• Broccoli is a good source of phosphorus.
• Vegetables provide important nutrients like
Protein, Fat, Carbohydrate etc. which are necessary
for the growth and repair of the body.
 Quality signs
• Vegetables should not contain insect bites, spade
marks, excess soil and should not be un-even in size.
• Green leafy vegetables should be firm and should not
contain yellow sign.
• Flower vegetables should not contain brown brushing
marks.
• Fruit vegetables should have good shape, size and color.
• Stem vegetables should have crispy texture.
• They should be fresh and should not contain any insect
bites.
• Fungi vegetables must be dry or fresh and should not
contain any sign of stickiness and mould.
 Culinary Uses:
• Appetizer - Grilled tomato, Compound Salad etc.
• Soup - Tomato, Mushroom, Vegetable Soup etc.
• Sauce - Tomato sauce, Different derivative sauces
etc.
• Snacks - French fries, Pakauda, Samosas etc.
• Accompaniments - Sautéed beans, Fried Potato etc.
• Salad - Simple and Compound salads.
• Vegetable Dish - Curry.
• Flavor - Garlic, Shallot, Onion etc.
• Garnish - Parsley, Coriander, Tomato etc.
• Fillings - Sandwich, Burger, Mo:mo etc.
Milk (LE LAIT)
• Milk is a white and opaque nutritious liquid
obtained from the female mammals to feed their
young ones.
• The milk mostly used in kitchen is obtained from
Cow or Buffalo. But the milk obtained from Camel,
Goat, Sheep, Yak etc. can also be used.
• Milk is highly nutritious and versatile drink.
• People enjoy drinking milk in its natural form and
also use it to make a wide range of food products
including Cream, Butter, Yogurt, Cheese, Ice cream
etc.
• Female mammals produce milk to feed their newly
born young.
• Milk is produced in the mother's mammary glands,
which are found, for example, in the breasts of
humans or the udders of cows, sheep, or goats.
• Each species of mammal produces milk with a
unique composition designed to meet the specific
needs of its infants.
• For instance, the milk of animals that need to
develop a thick layer of insulating fat, such as seals
, has a high fat content.
• The milk of animals that grow rapidly, such as
cows, which double their birth weight in 50 days, is
rich in protein and minerals.
• Humans drink the milk produced from a variety of
domesticated mammals, including cows, goats,
sheep, camels, reindeer, buffaloes and llama.
• By far the vast majority of milk used for
commercial production and consumption is from
cows.
 Composition of milk
• Milk basically contains all the nutrients in various
proportions.
• They are as follows:
• The composition of milk differs widely among species.
• Factors such as the type of protein; the proportion of
protein, fat, and sugar; the levels of various vitamins
and minerals; and the size of the butterfat (the natural
fat contained in milk and dairy products.) globules (Milk
fat globule membrane (MFGM) is a complex and unique
structure composed primarily of lipids and proteins that
surrounds milk fat globule secreted from the milk
producing cells of humans and other mammals.), and
the strength of the curd are among those that may vary.
MFGMP Activity References
Mucins: Prevention of pathogen adhesion to the gut wall; Patton,
Muc-1 inhibition of S-fimbriated Escherichia coli (causing (2001), Peterso
Muc-X sepsis and meningitis in newborns) n et al. (2001)

Lactadherin Inhibition of rotavirus infection Kvistgaard et

al. (2004)

Milk fat globule epidermal Opsonization of apoptotic cells for phagocytosis Akakura et
growth factor-VIII (MFG-E8) (stimulates rapid clearing of possible al. (2004)
inflammatory cellular components)

Xanthine oxidoreductase Generation of reactive oxygen species Martin et al.

(2004)
 Milk Composition
• Water 86-87%
• Carbohydrate 5%
• Fats 3-4%
• Protein 3-5%
• Minerals & Vitamins 0.8%
• Most milk is composed of 80 to 90 percent water.
• The remaining 10 percent consists of an abundance
of the major nutrients needed by the body for good
health, including fats, carbohydrates, proteins,
minerals, and vitamins.
• Cow milk typically contains about 3.5 to 5 percent
fat, which is dispersed throughout the milk in
globules.
• In addition to provide milk's characteristic taste and
texture, fat supplies vitamins A, D, E, and K, as well
as certain fatty acids that the body cannot produce
on its own.
• Lactose, a kind of sugar found only in milk, gives
milk its sweet taste. Making up about 5 percent of
milk's content
• lactose is a carbohydrate that is broken down by
the body to supply energy.
• Milk contains many minerals, the most abundant of
which are calcium and phosphorus, as well as
smaller amounts of potassium, sodium, sulfur,
aluminum, copper, iodine, manganese and zinc.
• Milk is perhaps the best dietary source of calcium.
One liter of milk supplies as much calcium as 21
eggs, 12 kg (26 Lb) of Lean beef, or 2.2 kg (5 Lb) of
whole wheat bread.
• Milk is an excellent source of vitamins A and B2 .
• All other vitamins are present also, but in lower
doses.
• Vitamin D is typically added to commercially sold milk.
• Vitamin A, which is found in the globules of fat, is
removed when fat is skimmed away to make low-fat or
skimmed milk.
• Generally, vitamin A is replaced during the production
of commercially sold low-fat milk.
Types of milk:
• Filtration – Milk can be filtered by using a filter cloth to
make it more hygienic.
• Pasteurization - Milk is heated at 72oC for 15 seconds
and cool to 10oC to kill the harmful bacteria and germs.
• U.H.T (Ultra Heat Treatment) -Milk is heated at 135oC
for 1 seconds to kill all the harmful bacteria and germs.
• Homogenization - In this process, milk is passed
through fine apertures which have small holes to
break down the fat globules which do not rise to
the surface but remain distributed through out the
milk. It is then pasteurized.
• Sterilization - In this process the milk is
homogenized, bottled, sealed and heated at 110 to
130 oC for 10-30 minutes.
• Evaporated Milk - Milk is given this treatment so
that 60% of the water content will be removed. This
milk is sweeter than other types of milk.
• CALCIUM: Forming teeth and bones for Children
and Prevention of Osteoporosis (brittle bones) in
the elderly.
• PROTEIN: Three Principal Milk Protein – Casein,
lactoglobulin and Lactalbumin (High quality
protein for building muscle and tissues.
• VITAMIN: Good source of Vitamin A and Vitamin
B2( Riboflavin)- which can be destroyed by UV
Light thus stored out of direct sunlight.
• CARBOHYDRATE: :Lactose – Helps in absorption
of Calcium
• FAT: Digestion
 Type of Milk
• Whole milk - Whole milk is either pasteurized or
homogenized and has a fat content of 3.9%.
• Semi-skimmed milk - Available in pasteurized form
and has a fat content of between 1.5-1.8%.
• Skimmed milk - Available in pasteurized and UHT
form and has a fat content of 0.1%.
• Evaporated Milk: A concentrated sterilized milk
product with a final concentration about twice that
of the original milk.
• Condensed milk - This milk is not pasteurized.
Concentrated same as evaporated milk, sugar is
added for preservation.
 Storage of Milk
• Milk should be stored in a cool place. A refrigerator
of 8oC is ideal.
• Milk should be stored separately. No other strong
smelling food items like fish, onion etc. should be
stored or kept together with the milk.
• General tips for storage of milk are as follows:
• Milk should be kept in a container in which it is
delivered.
• Milk must be stored in a refrigerator.
• Milk should keep covered as it absorbs smell of
other foods.
• Tinned milk should be stored in cool and well
ventilated rooms.
• Dried milk should be kept or stored in a air tight
containers or jars.
• Pasteurized milk can be kept and used for five days
in refrigeration.
 Culinary Uses
• Soups - For thickening certain soups like - Cream
Soups.
• Sauces - Béchamel Sauce and its Derivatives sauces.
• Cold Drinks - Lassi, Cold milk, Cold coffee, Milk
shake etc.
• Hot Drinks - Tea, Coffee, Hot milk, Hot chocolate
etc.
• Bakery - Breads, Rolls, Cakes, Pies etc.
• Sweet Dishes - Puddings, Dud malai, Ras malai etc.
• Products and Bi-products - Cheese, Butter, Cream,
Curd etc.
Milk Products & Bi-products
Yoghurt/Curd
• Yoghurt is made from milk sourced yoghurt bacteria
called “Lactobacilli”.
• Commercial yoghurt is usually made from semi-
skimmed milk which has a low fat content of 1.5%.
• Yoghurt is good source of protein and calcium.
• Yoghurt may be flavored and sweetened with fruits
and jams.
• It may be served in breakfast or added to Salad,
Dressing, Sweets etc.
 Cream (La Crème)
• This is concentrated milk fat which is skimmed off
from the top of the milk and should contain 8% of
butter fat.
• It usually doesn't contain useful amount of
nutrients other than fats and vitamin A.
• It has a smooth texture.
• Cream can be used for thickening and garnishing
soups and sauces, gravies and other vegetable and
meat dishes.
• Cream is rated according to its fat content:
• a. Half cream - Cream containing 12% fat.
• b. Single cream - Cream containing 18% fat.
• c. Double cream - Cream containing 48% fat.
Butter (Le Beurre)
• Butter is prepared when cream is pasteurized and
allowed to ripen by the action of bacteria.
• This causes it to develop certain flavor and add a
degree of acidity.
• Butter can be used for various purposes like,
kitchen use (Sautéing, Frying, Roasting and Grilling),
Bakery and Pastry use etc.
• It can also be used to flavor curries and to prepare
various paste like chocolate butter paste, vanilla
butter paste etc.
• Butter is an energy providing food as it has a very
high fat content.
 Cottage Cheese (Paneer)
• Cottage cheese is made from curdled milk with a
sweet taste.
• It is served with fruits, cooked with vegetables and
used to make cheese cake.
Ghee
• Cooked and purified butter is known as ghee, which
is more popular in Nepal and India.
• It is easy to preserve and has a long life span than a
butter.
Cheese(La Fromage)
• Cheese is a bi-product of milk.
• It is nutritious food made from the milk of cows
and other mammals, including Sheep, Goats,
Buffalo, Reindeer, Camels, Yaks, and Mares.
• Cheese is one of the world's oldest food products
for thousands of years; people have raised animals
for milk, turning their surplus milk into cheese.
• It takes about 10 liters of milk to produce 1 kg of
cheese.
• More than 400 varieties of cheese exist, making it
one of the most versatile foods in the world.
• Cheese comes in hundreds of different shapes,
sizes, textures, flavors and aromas and is used in
as many different ways.
• Enjoyed with bread, crackers, and fruit, used as an
ingredient in cooked foods, or grated on salads and
pastas, cheese is a healthy component of cuisines
all over the world.
Cheesing Making Process
• STEP 1: Milk Collection
• Quality cheese begins with one key ingredient –
quality milk.
• The process starts off with gallons and gallons of
raw milks are collected.
• Before the cheese making process begins, incoming
milk is first tested for quality and purity.
• It takes approximately 10 liters of milk to make one
kg of cheese.
• STEP 2: Standardization and Clarification
• Milk is pumped through a centrifuge (Equipment)
which performs the following steps:
 Clarification - unwanted elements are removed
from the milk .
 If cream or milk fat is to be removed from the milk,
it is done at this time.
 The removal of cream lowers the fat content of the
cheese being made.
• STEP 3: Pasteurization
• The milk is heated to kill unwanted bacteria which is
found naturally in milk.
• STEP 4: Cheese Cultures Added to Milk
• Cheese cultures give the milk the desired bacteria
that are needed to start the transition of milk to
cheese.
• These cultures contribute to the taste of the cheese.
In Yogurt Cheese, yogurt cultures are added to the
milk instead of cheese cultures.
• A cheese culture is a group of specific bacteria
strains for making different cheeses.
• All cultures do the same basic work, rapidly raising
the acidity of the milk by consuming the lactose (milk
sugar) and converting it into lactic acid, which
disables the already-present bacteria and helps the
What Is Rennet?
• Rennet is a mixture of enzymes, most prominently
the protease enzyme chymosin, that thickens milk
in the process of cheesemaking. Rennet by its
nature is animal-based: it is produced in the
stomachs of ruminant mammals (mammals
possessing a special stomach dedicated to foregut
fermentation). Vegetarian alternatives to rennet
also exist, and they are sometimes used in the
cheesemaking process.
• Starter cultures also aid in development and
preservation of the flavor and body of the cheese
during cheese making and afterwards, in the aging
process.
• Culturing Temperature of Cheese Cultures
• Cheese cultures can be grouped by the temperature
range at which they work.
• Mesophilic means medium heat-loving, indicating
that a mesophilic culture will propagate best at
lower temperature i.e 20°c to 45°c.
• Thermophilic means heat-loving. This type of
culture is added to milk heated to higher
temperatures i.e 41°c to 122°c.
• STEP 5: Coagulant is Added to Milk
• Coagulant is needed to change the milk from a
liquid to a custard like gel.
• A non-animal rennet or animal rennet is used to
manufacture Cheese.
• STEP 6: Cutting Milk Gel Into Cheese Curd
• The Cheese maker chooses the proper consistency
of gel and cuts it into small pieces which are then
called cheese curd.
• These pieces are approximately one half inch in
diameter or square or as per requirement.
• The liquid produced when cutting gel into curd is
called whey.
• At this step it is no longer milk but the first stage of
cheese.
• STEP 7: Cooking Cheese Curd
• Curd is cooked to 37.77 degrees Celsius for Colby
type cheeses or 48.88 degrees Celsius for Swiss and
Baby Swiss.
• These temperatures are achieved within 30-40
minutes.
• STEP 8: Draining of Whey and Cooling of Cheese
Curd
• Cheese curd and whey are then pumped from the
cooking vat into a finishing table.
• Most of the whey is drained from the mix of curds
and whey.
• The curd is then washed with the addition of water
which gives the cheese a smoother flavor.
• STEP 9: Salting Cheese Curd
• The remainder of whey and the water used to wash
the curd is drained leaving only curd.
• Salt is then added for the purpose of flavor and as a
natural preservative.
• STEP 10: Hooping of Cheese Curd
• The curd is then removed from the finishing table
and placed into stainless steel forms which are
called hoops.
• The hoops give the cheese it's distinctive shape.
Two different size hoops are used.
• A cylinder shape and a cube shape.
• STEP 11: Pressing of Cheese Curd
• Cheese hoops are then placed in presses which
force the remainder of the whey out of the cheese
curds and presses the curd into a solid mass.
• Cheese remains under pressure for a minimum of
12 hours.
Cheese Hooping
• STEP 12: Ripening /Maturing:
• Cheese ripening, alternatively cheese maturation is
a process in cheese making.
• By taking the cheese through a series of maturation
stages where temperature and relative humidity are
carefully controlled, the cheese maker allows the
surface mould to grow and the mould ripening of
the cheese by fungi to occur.
• It is responsible for the distinct flavor of cheese, and
through the modification of "ripening agents",
determines the features that define many different
varieties of cheeses, such as taste, texture, and
body.
• This happens for few weeks to more years also.
• STEP 13: Packaging
• After this cheeses are packed in a vacuum packed
packet of different sizes and transported to the
market.
 Quality points for buying
• There should be no sign of mildew in skins.
• There should be no strong ammonia smell.
• Cheese should not be dry.

Storage tips
• All cheese should be kept in a cool, dry and well-
ventilated store.
• Cheese should be kept away from other foods that
may be damaged by the smell.
 Food Value
• Cheese is a concentrated source of almost all the
valuable nutrients found in milk.
• The fat content in cheese varies depending on the
milk used.
• Cheese made with whole milk, or milk enriched
with cream, has the highest amount of fat,
cholesterol, and calories.
• Cheese made with skimmed milk has the lowest.
• Because of it's high protein and calcium content,
cheese in moderation is an important component of
a balanced diet.
• It is an especially good source of protein for
children, whose growing bodies require higher
amounts of protein than adults.
• Many vegetarians, who do not eat meat, rely on
cheese as a source of protein in their diets.
Culinary uses
• 1. Soups 2.Snacks
3.Sandwiches
• 4. Pasta & Pizza 5.Salad 6.
Cheddar Cheese Derby Cheese
England England
Cheshire Edam
England Netherland
Parmesan Mozzarella
Italy Italy
Cereals
• Derived from Ceres, the Roman Goddess of grains
and agriculture.
• Cereals are the cultivated grass, which produce
grains as a fruits, and act as staple foods for human
and their livestock.
• They are almost cultivated everywhere according to
the weather.
• Cereals are used in a variety of ways.
• In other words, cereals are the species of the grass
family, cultivated for their seed, which is used as
food.
• The most extensively cultivated grains are wheat,
barley, rye, oats, rice, corn or maize, different kinds
of millet and the grain sorghums(Sorghum is a
genus of flowering plants in the grass family
Poaceae) known as durra or guinea corn.
• These have all been cultivated since ancient times.
• Maize is the only grain that was originated in
America; the others were developed in Europe, Asia
and Africa.

Some commonly used cereals in the kitchen are as

follows:
Wheat
• Wheat is grown in most temperate regions.
• It is the most important cereal in the Western
world.
• It is grounded into flour, which in turn is the main
foundation of bakery and all other baked goods.
• Wheat flour can be used as a thickening agent for
soups and sauces and also in batter.
Type of flour
On the basis of content and composition
• Whole meal flour: It contains 100% of the whole
grain.
• Brown Flour: It contains 85%-95% of the whole
• White Flour: It contains 72%-85% of the whole
grain (Endosperm only)
• High-ratio or patent Flour: It contains 40% of the
whole grain. also known as Hong King flour, is
special cake flour that is able to hold large amounts
of liquid.
• This gives the cake produced a very soft crumb and
a light, moist, fine texture.
• They are also sweeter, have greater volume and a
longer shelf life than cakes made with standard
flour.
• Semolina Flour: It is granulated hard flour prepared
from the central part of the wheat grain.
• Self-raising Flour: It is white flour with the addition
of baking powder.
On the basis of gluten content
• a. Soft Flour Flour/White: It contain less wheat
protein and has less elasticity. It is a refine flour
which contain (72 to 85)% whole grain and used for
making breads, biscuits, rolls, cakes and all other
pastes except puff paste.
• b. Hard Flour: It has more wheat protein and has
more elasticity. Used for making puff paste breads,
pan cakes etc..
Rice
• Rice is a seeds of a tall marsh grass native to warm
humid regions (used as a staple food throughout
the world).
• Rice is the seed of the monocot plant or grass.
• As a cereal grain, it is the most important staple
food for a large part of the world's human
population, especially in East, South, Southeast
Asia, the Middle East, Latin America, and the West
Indies.
• It is the grain with the third-highest worldwide
production, after Wheat and Corn.
• Rice needs a hot and moist climate
• Long Grain Rice - It is narrow pointed rice best
suitable for savoury dishes and boiled rice. It has a
polished and firm structure. Eg; Lalkilla, Basmati,
etc.
• Short Grain Rice - It is an all purpose rice which has
a polished and soft structure and best suitable for
savoury and sweet dishes. Eg; Carolina.
• Medium Grain Rice - It is a round grain rice best
suited for puddings and sweet dishes because of its
soft texture. Eg; Arbario.
• Brown Rice - Unpolished and short grain. It is very
nutritious. Besides, rice flour can be used in making
cakes, breads and thickening soups and sauces.
• Pre cooked Instant Rice – Par boiled and ready
cooked rice.
• Wild Rice – Seed of an aquatic plant of the rice
family.
• Ground Rice – Small seed of rice for milk pudding.
• Rice Flour - Used for thickening soups and sauces.
Type of Rice
Corn/Maize
• Corn was originated from Mexico and is called
Maize in Asia.
• A well-known cereal, which can be used for various
purpose.
• When the maize corn is baby, it can be used as a
vegetable item as a baby corn.
• Maize can be grounded into flakes known as corn
flakes, which is a popular breakfast item.
• Maize when popped can be used as popcorn in
snacks.
• Maize gives good cooking oil.
• Also work as thickening agents.
Barley
• Barley is used for soups and stews.
• When barley is roasted it changes into malt, which
is widely used in the production of different
alcoholic beverages.
• The flour can be used in making cookies, biscuits,
and breads and in soups and sauces as a thickening
agent.
Oats
• A barley type hard cereal, which is widely grown in
cold Northern climate.
• Oats are grounded into flakes known as oatmeal or
oat flakes, which is a popular breakfast item.
• Oat flour is also used in making certain breads, rolls
and biscuits.
Buckwheat
• Buckwheat is a triangular shaped hard cereal, which
is widely grown in hilly regions.
• Buckwheat flour is mostly used in making pancake
known as buckwheat bread.
Millet
• The millets are a group of small-
seeded species of cereal crops or grains, widely
grown around the world for food and fodder(feed).
• They do not form a taxonomic group, but rather a
functional or agronomic one.
• Their essential similarities are that they are small-
seeded grasses grown in difficult production
environments such as those at risk of drought and
water scarcity.
• It is another cereal grain popularly used in rural and
poor people to consume as staple in the form of roti
or other forms of foods.
• Millet Porridge is a traditional food in Russian,
 Sago
Sago Palm Sago Stem
Tapioca Root/Cassava Cassava Root
• Sago (sabadhana) is a starch extracted from
the pith(central spongy tissue) of sago palm
stems, Metroxylon sagu.
• It is a major staple food for the lowland peoples of New
Guinea and the Moluccas(currently called Maluku.
• Sago looks like many other starches, and both sago
and tapioca are produced commercially in the form of
"pearls".
• Sago starch is either baked (resulting in a product
analogous to bread, pancake, or biscuit) or mixed with
boiling water to form a paste.
• Sago can be made into steamed puddings such as sago
plum pudding, ground into a powder and used as
a thickener for other dishes, or used as dense flour.
Arrowroot
• Arrowroot, (pani faal)is a large perennial herb found
in rainforest (cloud forest) habitats.
• Arrowroot is used as an article of diet in the form
of biscuits, puddings, jellies(preserves), cakes, hot
sauces, etc., and also with veal broth, noodles in
Korean and Vietnamese cuisine.
• It can also be used as a thickener for acidic foods,
such as Asian sweet and sour sauce as like
cornstarch, flour or other starchy thickening agents.
• Arrowroot thickens at a lower temperature than
does flour or cornstarch, is not weakened by acidic
ingredients, has a more neutral taste, and is not
affected by freezing.
• It is recommended to mix arrowroot with a cool
liquid before adding to a hot fluid.
• Substitute two teaspoons of arrowroot for one
tablespoon of cornstarch, or one teaspoon of
arrowroot for one tablespoon of wheat flour.
• Food value:
• Cereals are energy providing food items.
• They provide a lot of calorie for human body.
• Other important nutrients like carbohydrate, fat,
mineral salt etc. are also available in cereals.
 Storage
• Cereals are not stored in a cool place.
• They should be kept in a tin box and stored off the
ground in a dry and well-ventilated room.
• Cereals should be protected from flies, insects and
animals.
Herbs and Spices
Herbs
• Herbs are non woody plants used for flavoring foods
or for medical purpose.
• It may be defined as a small plant, leaves, flower or
stem of a no. of plants that have characteristic taste
and smell.
• Herbs can be used fresh, but the majorities are
dried so as to ensure the smooth supply thought
the year.
• Herbs do not have any special food value, but they
contain very special nutritive value as they
stimulate gastric juices, acidity and helps in
digestion.
Spices
• Spices are the natural products obtained from the
root, fruit, seed, bark or stem of a tree which has its
own taste, flavor & color.
• Varieties of spices are used in the kitchen according
to the type of dish.
• Spices also enhance the taste, flavor, color &
presentation of dish.
• It also helps in the digestion of the food items.
Nuts
• A nut is a fruit composed of a hard shell and a seed,
which is generally edible.
• They are edible seeds produced from tree or plant.
• Any large, oily kernels found within a shell and used
in food are commonly called nuts.
• Nuts are an important source of nutrients for
humans.
• Because nuts generally have a high oil content, they
are a highly prized food and energy source.
• Nuts contain a high percentage of carbohydrate, fat
and protein.
• A large number of seeds are edible by humans and
used in cooking, eaten raw, sprouted, or roasted as
a snack food, or pressed for oil that is used in
cookery.
• They are widely used in the kitchen in the
preparation of sweet and savoury dishes e.g. cake,
desserts, ice-cream, biscuits and chocolate based in
confectionery.
• They are perishable and may easily become rancid
(oxidation) or infested with insects.
• Nuts are not easily digested because of their fat and
cellulose content.
• Examples: Almond, Coconut, Peanuts, Walnuts,
Cashew nuts, Hazelnuts, Pistachio nuts, Chestnuts,
etc.
Fruits ( le frits)
• A fruits is the seed-bearing structure in angiosperms
(flowering plant) formed from the ovary after
flowering.
• In other sentence, mature ovaries of the plant,
which may contain seeds.
• In unripe fruit the carbohydrate is in the form of
starch, which changes to sugar (fructose) as the
fruit ripens.
• They are rich in food value, containing
carbohydrate, cellulose, minerals and vitamins.
• The cellulose in fruits acts as a source of dietary
fiber.
• They are available in different textures, colors,
flavors and aromas.
Food value
• Fruits are valuable because of the vitamins and
minerals it contain.
• Vitamin C is present in certain fruits, particularly
citrus varities (orange, Lemon etc), black currant
and some other summer fruits.
• Dried fruits such as raisins and sultans are a useful
source of energy because of their sugar content and
fibre (cellulose) but they contain no vitamin C.
• The vitamin C in fruit is lost during storage. Frozen
fruits maintain vitamin C content during freezing.
• Very small amount of fat and protein are found in
most fruits.
• Fruits is a protective food because of its mineral and
vitamin content.
• Composition of fruit
• The approximate composition of fruit is:
 85% water
 0.5% Minerals
 5%-10% Carbohydrate
 Varying amount of Vitamin C
 2%-5% cellulose
Sugar
Sugar Cane
Sugar beet
• Sugar is the generalized name for sweet, short-
chain, soluble carbohydrates, many of which are
used in food.
• It is commonly produced from sugarcane and sugar
beet.
• They are the carbohydrate and composed of
Carbon, Hydrogen and oxygen.
• Sugar is 99.9% carbohydrate.
• There are various types of sugar derived from
different sources.
• On the basis of source they can be classified as:
• Sucrose: Available in Sugarcane and Sugar beet.
• Lactose: Available in Milk
• Fructose: Available in fruit, nuts and honey
• Glucose: Available in blood
• The sucrose sugar can be classified to different on
the basis of processing / refining.
• They are:
• Refined White Sugar: E.g Granulated, castor, cube
and Icing sugar
• Partially refined sugar: E.g. Demerara
• Unrefined sugar: E.g Dark Sugar
Different sugar varieties
Granulated Sugar
• Granulated sugar is a highly refined, multi-purpose
sugar.
• It's also sometimes called refined, table, or white
sugar.
• This is the most common and easily available variety
of sugar.
• Granulated sugar is made from sugarcane and sugar
beets.
• It's also the most common type of sugar used in
baking and cooking.
Caster Sugar
• Caster sugar is superfine granulated white sugar.
• Because the crystals are so fine, they dissolve much
quicker than standard granulated white sugar,
which makes it ideal for making meringues, syrups,
and cocktails.
Confectioners Sugar/Icing Sugar/ Powder Sugar
• Also referred to as powdered sugar and Icing sugar,
this is a type of white sugar that has been ground
into a fine powder.
• To prevent clumping (mass), a small amount of
cornstarch is typically blended in.
• Confectioners/ Icings sugar easily dissolves in
liquid, and is ideal for making icing, as well as
decorating baked goods.
Sanding Sugar
• Sanding sugar is used mainly for decorating.
• It has large crystals, which are fairly resistant to
heat and add extra texture and crunch to cookies
and other baked goods.
• Sanding sugar in a rainbow of colors. E.g On top of
Bornborn Biscuit
Brown Sugar
• This is a granulated sugar which is available in the
variety of shade brown.
• Brown sugar is the residual sugar obtained during
the process of refining sugar.
 Demerara Sugar
• Demerara sugar is a
variety of raw cane sugar
that is minimally refined.
• It has large grains with an
amber color and a natural,
delicate molasses flavor.
• More Sticky
• Use it to sweeten coffee
or tea, or as a topping on
baked goods, like muffins,
scones, cookies, and
cakes.
 Demerara Sugar
• It is essentially a
marginally less
refined sugar which is
made during the first
pressing of sugarcane. It
is made up of around
93% sucrose.
• White sugar on the
other hand is made up
of 97-98% sucrose.
Turbinado Sugar
• Turbinado is another type of minimally refined raw
cane sugar.
• A popular name for this sugar is “sugar in the raw.”
• Turbinado sugar is from pure cane sugar extract.
• This sugar variety has large, medium-brown crystals,
and is often mistaken for standard brown sugar
because of its color, although it's not the same thing.
• Turbinado sugar is brown looking like brown sugar,
but paler in color with a delicate molasses flavor.
• Turbinado sugar has a delicate caramel flavor and is
commonly used to sweeten beverages and can also
be used in baking.
• Less Sticky
Muscovado Sugar
• Also referred to as Barbados sugar, muscovado
sugar is a variety of unrefined cane sugar in which
the molasses isn't removed.
• It comes in dark and light varieties, and has a sticky,
wet, sandy texture with a rich, complex flavor.
• While muscovado sugar can be used as a substitute
for brown sugar, its flavor is much stronger.
• It's especially wonderful in barbecue sauce,
marinades, and savory dishes.
Sugar Free Sugar
• Sugar free sugar also termed as “sugar substitute”
and “Diet”.
• A sugar substitute is a food additive that provides a
sweet taste like that of sugar while containing
significantly less food energy.
• Some sugar substitutes are natural and some are
synthetic.
• Those that are not natural are, in general, called
artificial sweeteners.
• Sugar free sugars (Artificial sweeteners) are
synthetic sugar substitutes, but may be derived
from naturally occurring substances, including herbs
or sugar itself.
• Artificial sweeteners are also known as intense
sweeteners because they are many times sweeter
than regular sugar.
• These are compounds with many times the
sweetness of sucrose, common table sugar.
• As a result, much less sweetener is required and
energy contribution is often negligible.
• Uses for artificial sweeteners
• Artificial sweeteners are attractive alternatives to
sugar because they add virtually no calories to your
diet.
• Artificial sweeteners are widely used in processed
foods, including baked goods, soft drinks, powdered
drink mixes, candy, puddings, canned foods, jams
and jellies, dairy products, and scores of other foods
and beverages
• Some can even be used in baking or cooking.
Jaggery
• Jaggery is a traditional non-centrifugal( evaporated) cane
sugar consumed in Asia and Africa.
• It is a concentrated product of date, cane juice, or palm
sap without separation of the molasses and crystals, and
can vary from golden brown to dark brown in color.
• It contains up to 50% sucrose, up to 20% invert sugars
(sugar, mixture of sucrose and fructose), and up to 20%
moisture, with the remainder made up of other
insoluble matter, such as wood ash, proteins, and
bagasse fibers.
• Jaggery is mixed with other ingredients, such as peanuts,
condensed milk, coconut, and white sugar, to produce
several locally marketed and consumed delicacies.