Food commodities generally refer to ingredients required to produce different varieties of foods. They are mostly raw/ core form of edible materials which help to become a complete recipe of the dish as per the menu offered, although, some ingredients come in the ready form to consume. Some of the essential commodities are discussed under:
Eggs laid by females of many different species, including birds, reptiles, amphibians, and fish, have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen (egg white) and vitellus (egg yolk), contained within various thin membranes. Popular choices for egg consumption are chicken, duck, roe, and caviar; but by a wide margin the egg most often humanly consumed is the chicken egg. Mainly the egg consists shell, yolk and white part.
The quality and age of eggs is tested in two ways:
It refers to any domestic bird’s uses for various dishes like chicken, turkey, duck etc. It contains protein, fact and provides heat and energy. It helps in building and repairing the body.
Fresh poultry must hang indrawn for 24 hours in a cool room. It will keep in fridge 4-5 days. For longer storage, the poultry must be frozen.
Poultry is easily digestible than other meat and fat content is very low. ItContains proteins and fat, which provides heat and energy and it helps in building and repairing body tissues.
Roasting, grilling, braising, stew, curries, snacks etc.
Certain wild birds and animals, which are hunted for sports, are called the game. Feathered game includes pheasant, wild duck, partridge, woodcock, grouse, snipe, quill etc. furred game includes venison. Hare, rabbit, boar etc.
Fat is essential food commodities that are available in many forms. Fats at solid in a room temperature and melt when heated. Oils are liquid fats. They are liquid at room temperatures but it gets solidify when cool.
Fats and oils should contain little or no moisture, otherwise, they splutter, fats, and should have a pleasant smell or no smell at all. The best Oil is olive Oil, because of its taste
Fats must be stored in a cool place. Butter-margarine in the refrigerator and oil in closed cans. They should be stored carefully, away from direct heat. Fats that are old become rancid and cannot be used any more.
a) Dripping: It is produced from the rendered down fat of beef and pork carcass.
b) Butter: Butter is made from the fatty parts of cow's milk. It is used mostly for its pleasant flavor.
c) Lard: Lard is produced from rendered far from pigs.
d) Suet: Suet is the hard solid fat, deposit around the kidneys of animals. Beef sure is the best then other animal's suet.
a) Pastry margarine: It is a semi-hard Fat blended, especially for pastry making
b) Block margarine: It is a hard and semi-hard fat for use in sauces.
C) Table margarine: It soft fat used as a substitute for butter in sandwiches.
d) Vegetable oils/shortening: Those are liquid fats, which is obtained from soybean, sunflower, sesame, corn, mustard, olive, almond, peanut etc.
Used in roasting, frying, baking, pasta, soup, shallow frying, deep frying, dressings etc.
Vegetables are good for the diet because they provide a valuable source of vitamin, protein carbohydrate and minerals. They have an effect on the flavor, color and general palatability of cooked products. Vegetables are plants or parts of plants served as the main course, appetizer or as an accompaniment to the main dish. All the amino acids needed to synthesize protein are available in vegetables. Fresh vegetable quickly age and spoil, but their storage life can be extended by some preservation methods as dehydration, canning, freezing fermenting and pickling. Vegetables are classified according to structure, composition flavor or color. The quality of a vegetable depends on:
The quality of a vegetable depends on flowing things
Fruits are very useful food and matured ovaries of the plants, which may contain seeds. They are rich in food value, containing cellulose minerals and vitamins. It is an important source of fiber too. They come in various textures, colors, flavors and aromas. Fruits are important sources of Vitamin A and C. Each of these varieties can again be eaten in many different ways. Most fruits are delicious and refreshing. They are served as dessert after the main course or for breakfast. Fruits are used in hot or cold pastry and sponge based dishes. Ripe fruits can also be cooked, stewed, jellied, and can be preserved as jam and marmalade.
Convenience product: Jam, syrups, squash, jellies, canned, frozen pie, filling, etc.
Convenience product: Solid pack, canned, frozen, dried rings, flakes, and juice.
Convenience product: Marmalade, jams, juice, canned, jellies, andsegments.
Convenience product: Canned, juice, jam, Jellies, frozen, dried.
Oli, Gopal Singh and B. B. Chhetri.Hotel management. Kathmandu: Buddha publications Pvt. Ltd., 2015. Book.
Shrestha, Dinesh; K.C, Saroj; karki, karuna; Sharma, Robin; elt.Hotel Management. kathmandu: Arcadia Publishing House Pvt. Ltd., 2068,Shrawan.