The document classifies various types of commodities used in cooking into three categories: 1) Perishables such as dairy, meat and produce which have short shelf lives of 6 hours to 6 days. 2) Semi-perishables such as cereals, oils and canned goods which last weeks to months. 3) Non-perishables such as salt, sugar and food colors which can be stored indefinitely. It then provides further classifications for various food items like vegetables, meat, fish, seafood, fruits and dairy products.

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

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.

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