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03 ingredients
03 ingredients
03 ingredients
03 ingredients
03 ingredients
03 ingredients
03 ingredients
03 ingredients
03 ingredients
03 ingredients
03 ingredients
03 ingredients
03 ingredients
03 ingredients
03 ingredients
03 ingredients
03 ingredients
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03 ingredients

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Classification & examples of kitchen ingredients

Classification & examples of kitchen ingredients

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  • 1. Ingredients Mehernosh Dhanda BAC 101 Culinary foundation level 1 02/09/13 1
  • 2. ScopeAfter this presentation you will be able to: Explain the need to classify ingredients State the classification of ingredients used in a commercial kitchen BAC 101 Culinary foundation level 1 02/09/13 2
  • 3. Definition/ What is aningredient? A kitchen ingredient can be defined as an item which is needed for producing / cooking a recipe . BAC 101 Culinary foundation level 1 02/09/13 3
  • 4. Classification of KitchenIngredients  Ingredients are broadly classified as: 1.Dry Provisions 2.Perishables 3.Miscellaneous BAC 101 Culinary foundation level 1 02/09/13 4
  • 5. Dry Provisions Ingredients have a relatively long shelf life.  Whole spices  Masala powders  Dried pastas, noodles  Dried fruits , nuts  Different types of flours  Legumes & Pulses  Cereals & Grains  Fats & Oils  Canned & Bottled products BAC 101 Culinary foundation level 1 02/09/13 5
  • 6. Dry provisions storage Clean, dry location At 50 to 70 ̊F Relative humidity 50 to 60 % At least 15 cms away from floor level Shelving to be either 1 inch away from wall or directly imbedded into the wall. Clear demarcation/segregation of products Adequate space for movement of trolleys etc. Well lit & ventilated BAC 101 Culinary foundation level 1 02/09/13 6
  • 7. BAC 101 Culinary foundation level 1 02/09/13 7
  • 8. BAC 101 Culinary foundation level 1 02/09/13 8
  • 9. BAC 101 Culinary foundation level 1 02/09/13 9
  • 10. Perishables Meats (Raw) Charcuterie products Seafood Dairy products Vegetables & fruits Eggs BAC 101 Culinary foundation level 1 02/09/13 10
  • 11. Meat & Seafood Storage Separate areas for storing meats & seafood Chilled meat/seafood- Below 40 ̊F / 4 ̊C Frozen meats/seafood- Below – 10 ̊F / -18 ̊C Sliced meats such as bacon/ salami should only be frozen if they are vacuum packed Cooked meats should be blast frozen & then kept in freezers All meats should either be cling wrapped/ vaccum packed before storage All stored meats must be tagged BAC 101 Culinary foundation level 1 02/09/13 11
  • 12. Meat storage time Type of Meat Freezer Storage Time beef 6 months lamb 6 months veal 4 months pork (fresh) 4 months variety meats poultry 4 months ground beef 6 months ground lamb 6 months seasoned sausage 2 months fish 6 months BAC 101 Culinary foundation level 1 02/09/13 12
  • 13. MEAT STORAGE EQUIPMENTWalk in refrigerator V a c c u m p a c Blast Chiller k i n g m a c h i n e Vertical door freezer BAC 101 Culinary foundation level 1 02/09/13 13
  • 14. Vegetable & fruit storage http://www.gardening.cornell.edu/factsheets/veg http://homecooking.about.com/od/vegetablestor BAC 101 Culinary foundation level 1 02/09/13 14
  • 15. BAC 101 Culinary foundation level 1 02/09/13 15
  • 16. Miscelaneous Plastic / Aluminum containers Disposable cutlery Paper napkins Tooth picks Satay sticks Garbage bags Cleaning material Packaging material ( plastic bags, silver foil etc.) BAC 101 Culinary foundation level 1 02/09/13 16
  • 17. Thank you BAC 101 Culinary foundation level 1 02/09/13 17

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