03 ingredients

377
-1

Published on

Classification & examples of kitchen ingredients

0 Comments
1 Like
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total Views
377
On Slideshare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
22
Comments
0
Likes
1
Embeds 0
No embeds

No notes for slide

03 ingredients

  1. 1. Ingredients Mehernosh Dhanda BAC 101 Culinary foundation level 1 02/09/13 1
  2. 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. 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. 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. 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. 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. 7. BAC 101 Culinary foundation level 1 02/09/13 7
  8. 8. BAC 101 Culinary foundation level 1 02/09/13 8
  9. 9. BAC 101 Culinary foundation level 1 02/09/13 9
  10. 10. Perishables Meats (Raw) Charcuterie products Seafood Dairy products Vegetables & fruits Eggs BAC 101 Culinary foundation level 1 02/09/13 10
  11. 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. 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. 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. 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. 15. BAC 101 Culinary foundation level 1 02/09/13 15
  16. 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. 17. Thank you BAC 101 Culinary foundation level 1 02/09/13 17
  1. A particular slide catching your eye?

    Clipping is a handy way to collect important slides you want to go back to later.

×