Food Commodities

• Bread:

  • Staple food

  • Varied types

  • Flour, liquid, and a raising agent

  • Kneaded, proved, and baked
• Bread provides:

  • Carbohydrates

  • Protein

  • B-vitamins

  • Calcium

  • Iron

  • Dietary fibre (NSP) (wholemeal)
• Bread must be sealed and kept in a cool dry place. It can be frozen but not refrigerated
• Cereals:

  •Wheat, oats, rye, barley

  •A grass with starchy edible grains

  •They are processed into food or raw ingredients before eaten
• Cereals provide:

  •Dietary fibre (NSP)

  •(LBV) protein

  •B-vitamins

  •Vitamin E

  •Iron

  •Fat
• Cereals should be kept in an airtight container in a cool dry place. Older cereals must be eaten first and not combined with newer
• Flour:

  • Mainly made of wheat

  • Different strengths - strong is higher in gluten, weak is lower

  • Wholemeal, self-raising, brown

  • Different flour types have different extraction rates (how much wholegrain was removed from the crop)
• Flour provides:

  • Dietary fibre (NSP) (wholemeal)

  • Protein (strong flour)

  Fortified with:

  • B-vitamins

  • Calcium

  • Iron
• Flour must be kept in it's original packaging in an airtight container in a cool dry place. Use flour before use-by date and do not mix old and new
• Oats:

  • Cereal grains

  • Protective husk covers the grain, which must be removed

  • Can be ground into flour

  • Can be rolled or crushed for porridge/oatmeal
• Oats provide:

  • Starchy carbohydrates

  • Soluble fibre

  • Protein

  • Fat

  • Calcium

  • Iron

  • B-vitamins
• Oats should be stored in an airtight container in a cool, dry place
• Rice:

  • Staple food. Sweet and savoury

  • Covered in a husk which must be removed

  • Can vary in size (short, long) and colour (white, brown, red)

  • Short grains are starchy e.g rice pudding

  • Long grains are firm and fluffy e.g jasmine, basmati

  • Cooked with various methods
• Rice provides:

  • White - starchy carbohydrates

  • Brown - dietary fibre (NSP)
• Rice should be stored in an airtight container, in a cool, dry area. It cannot be stored hot for more than 2 hours and must cool completely before it is chilled
• Potatoes:

  • Skin, fleshy section, and watery core

  • Grown in UK - King Edward, Maris Piper, sweet potatoes

  • Staple food

  • Cooked in many ways
• Potatoes provide:

  •Starchy carbohydrates

  •Vitamin C

  •B-vitamins

  •High water content

  •Skin contains fibre
• Potatoes must be kept in a dark, cool, airy place. Cannot be kept in an airtight place
• Pasta:

  •Durum wheat + egg

  •Can be sold fresh or dried

  •Long shelf life when dried

  •Flavoured - herbs, garlic

  •Coloured - spinach, tomato

  • Lasagne sheets, tortellini, penne
• Pasta provides:

  •Starchy carbohydrates

  •Protein

  •Iron

  •Dietary fibre (NSP) (wholemeal wheat)
• Fresh pasta should be stored in a fridge or freezer. When cooked it should be stored in the fridge in an airtight container. Dried pasta should be stored in an airtight container in a cool, dry place
• Meat:

  •Animals - pork, beef, lamb

  •Poultry - chicken, turkey, duck

  •Game - venison, rabbit, pheasant

  •Offal - liver, tongue, tripe
• Meat is muscle tissue, made of fibres held together by connective tissue. The longer the fibres, the tougher the meat
• Tougher meat - cooked more slowly e.g stewing

  Softer meat - cooked more quickly e.g stir-frying
• Marinades - added to meat before cooking to add flavour, and the acid content breaks down the protein
• Meat can be tenderised through:

  •A marinade

  •Mincing

  •Steak hammer
• As meat cooks:

  •Maillard reaction turns it brown

  •Proteins coagulation

  •Fat melts

  •Collagen breaks down into gelatine (adds tenderness)
• Meat must reach 80°C before it is safe to eat
• Meat provides:

  •(HBV) protein

  •Fat

  •Minerals - iron, calcium

  •Vitamins B12, B6

  •Cholesterol
• Raw and cooked meat must be kept separate. Raw meat must be kept at the bottom of of the fridge. Cooked meat must be kept chilled
• Chilled meat : 0 -> 5°C

  Frozen meat: -18 -> -22°C
• Egg uses:

  •Coagulation - quiches

  •Enrichment - bread

  •Glazing - pastry

  •Binding - burgers

  •Aeration - cakes
• Egg weights:

  •Small = 53g-

  •Medium = 53g-63g

  •Large = 63g-73g

  •Very large = 73g+
• Egg types:

  •Battery - Indoors, limited movement

  •Barn - Indoors, free movement

  •Free range - Outdoors, free movement
• Eggs provide:

  •Protein

  •Iron

  •Fat

  •Vitamins A, D, E

  •B-vitamins

  •Water
• Eggs should be stored in a fridge, away from strong smells. Stored with the pointed end down and used fresh
• Poultry is more tender than other meats, and the breasts are more tender than the legs
• Poultry provides:

  •(HBV) protein

  •Saturated fat

  •B-vitamins

  •Minerals - magnesium, phosphorous
• Raw poultry must be kept at the bottom of a fridge or freezer. It must be kept away from other foods and defrosted fully before cooking
• Four main fruit groups:

  • Hard fruits e.g apples
  • Soft/Berry fruits e.g raspberries
  • Citrus fruits e.g lemons
  • Stone fruits e.g peaches