classification of commodities
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  • 1. Classification of Commodities
  • 2. Commodities which are used in the kitchen can be broadly classified in to three main categories:
    • Perishables : Ingredients which have short shelf life ranging from six hours to six days at room temperature such as milk and dairy products, meats, fish, eggs, fruits and vegetables
    • Semi Perishables: Ingredients which have a longer shelf life ranging from a few weeks to a few months such as cereals, pulses, fats, oils, condiments, spices, flour, proprietary foods etc.
    • Non Perishables: Ingredients which can be stored indefinitely such as salts, mild acids, sugar, edible colours, some essences etc.
  • 3.
    • Under ground vegetables : roots, tubers, bulbs, rhizomes, pods,etc .
    • Over ground vegetables : Shoots, stems, leaves, fruits, seeds, pods, flowers etc .
    Vegetables are broadly classified into
  • 4. Underground vegetables
  • 5. Over Ground Vegetables
  • 6.  
  • 7.  
  • 8.  
  • 9.  
  • 10.
    • 1. Red Meat: Lamb, Beef, Pork, Mutton etc.
    • 2. White Meat: Poultry birds such as
    • Chicken, Duck, Turkey etc. and also Fish
    • & Seafood:
    • 3. Game Meat: Animals or Birds which are
    • hunted for their meat and not farm
    • reared, such as wild boar, hare, geese etc.
  • 11.  
  • 12.  
  • 13.  
  • 14. Classification of Fish
    • Fish is Classified into various categories
    • Fresh Water Fish
    • Salt Water Fish
    • Flat Fish
    • Round Fish
    • Oily Fish
    • Non oily Fish
    • Scaly Fish
    • Non Scaly Fish
  • 15. Fresh Water Fish Salt Water Fish
  • 16. Classification of Seafood
  • 17. Crustaceans
  • 18. Cephalopods
  • 19. Echinoderms
  • 20. Molluscs
  • 21. Fruits
    • Fleshy: apple, pineapple, banana, papaya
    • Vine : grape, water melon, cantaloupe
    • Stone : plum, apricot, lychee, mango
    • Citrus : orange, lime, kumquat
    • Soft fruits : raspberry, blackberry, strawberry
  • 22. Fresh Herbs
    • Rosemary
    • Thyme
    • Holy Basil
    • Marjoram
    • Chervil
    • Fenugreek Leaves
    • Dill
    • Mint leaves
    • Hyssop
    • Fennel
    • Sage
    • Lavender
    • Lemon Grass
    • Tarragon
    • Borage
    • Chives
    • Coriander or Cilantro
    • Curry Leaves
    • Parsley
    • Caraway
  • 23. Dairy Products
    • Milk
    • Cheese
    • Cream
    • Butter
    • Ghee
    • Butter Milk
    • Curd
    • Yoghurt
  • 24. Types of Milk
    • Standardized milk - 4.5% fat, SNF 8.5%
    • Whole milk - 3.25% milk fat, 8.25% milk solids
    • Reduced-fat milk (2%) fat
    • Low-fat milk (1%) fat
    • Skimmed milk/non-fat milk : 0.5% fat
    • Evaporated or condensed milk
    • Sweetened condensed milk
    • Homogenized milk
    • Pasteurized milk
    • Shelf-stable milk
    • Ultra pasteurized milk
  • 25. Types of Cream
    • Half cream (12%)
    • Single cream or light cream (18%)
    • Whipping cream (35%)
    • Double cream (48%
  • 26. Types of Butter
    • Cultured butter
    • Whipped butter
    • Churned butter or sweet butter
    • Flavoured butter
    • Farm butter
    • Ghee
    • Table or Pasteurized yellow butter
    • Flavoured Spread able Butter
  • 27. Types of Cheese
    • Fresh Soft Cheese
    • Soft Mould Ripened Cheese
    • Hard and Semi Hard Cheese
    • Washed Rind Cheese
    • Blue Cheese
    • Gouda Type Cheese
    • Specialty Cheese - Cheese with Additives
    • Mozzarella - Pasta Filata or Stretched Curd
    • Cheese
    • Smoked Cheese
    • Grated and Sliced Cheese
  • 28. Cereals and Millets
    • Cereals are normally staple foods which constitute major consumption by populations of the world example:
    • Rice
    • Wheat
    • Corn or maize
    • Sorghum or Jowar or Egyptian millets
    • Ragi or Bhajra or Millets
  • 29. Pulses and Legumes
    • These include all kinds of beans, dry peas, lentils, legumes and dals such as:
    • Red gram or toor dal, green gram or moong dal, black gram or urad dal, bengal gram or channa dal, kidney bean or rajma, white broad beans, yellow beans, soya beans etc.
  • 30. Spices
    • Cardamom
    • Cloves
    • Mace
    • Nutmeg
    • Cinnamon
    • Cumin Seed
    • Mustard
    • Chillies
    • Turmeric
    • Coriander Seed
    • Ginger
    • Garlic
    • Pepper Corns
    • Caraway Seed
    • Fenugreek seed
    • Fennel Seed
    • Poppy Seed
    • Onion Seed
    • Saffron
    • Sesame Seed
  • 31. Fats and Oils
    • Almond oil
    • Avocado
    • Canola (A US marketing name for rapeseed oil)
    • Coconut Oil
    • Corn oil
    • Grape Seed
    • Lard
    • Olive
    • Peanut
    • Safflower, High Oleic
    • Safflower, Regular
    • Sesame
    • Shortening, vegetable
    • Soybean
    • Sunflower, Regular
    • Sunflower, High Oleic
    • Vegetable Oil
    • Nut (walnut, hazelnut)
    • Pumpkin Seed
  • 32. Types of Flours
    • Whole Wheat Flour
    • Refined Flour
    • Self Raising Flour
    • White Flour
    • Rye Flour
    • Gram Flour
    • Plain Maize Flour
    • White Corn Flour
    Wheat Based Flours
  • 33. Sugars Salts
    • Cane Sugar
    • Beet Sugar
    • Brown Sugar
    • Castor Sugar
    • Demerara sugar
    • Barley Sugar
    • Barbados sugar
    • Corn Syrup
    • Cinnamon Sugar
    • Invert Sugar
    • Candy Sugar
    • Table Salt
    • I odized Salt
    • Kosher Salt
    • Sea Salt
    • Pickling Salt
    • Rock Salt
    • Sour or Lemon Salt
    • Seasoned Salt
    • Chinese Salt
    • Black Salt
  • 34. Acids and Chemicals Used in Cooking
    • Sodium Chloride or plain salt
    • Potassium Chloride or Black salt
    • Sodium Bicarbonate or baking soda
    • Ammonium Carbonate
    • Dilute Acetic Acid or Synthetic Vinegar
    • Lemon Juice or Citric Acid
    • Tartaric Acid or Cream of Tartar ( Potassium hydrogen tartrate}
  • 35. Thank You