03 ingredients
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Ingredients
1BAC 101 Culinary foundation level 1
Mehernosh Dhanda
04/10/23
Scope
After 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 1 204/10/23
Definition/ What is an ingredient?
A kitchen ingredient can be defined as an item which is needed for producing / cooking a recipe .
BAC 101 Culinary foundation level 1 304/10/23
Classification of Kitchen Ingredients
Ingredients are broadly classified as:
1.Dry Provisions2.Perishables3.Miscellaneous
BAC 101 Culinary foundation level 1 404/10/23
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 1 504/10/23
Dry provisions storage
Clean, dry location At 50 to 70 6F 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
04/10/23BAC 101 Culinary foundation level 1 6
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04/10/23BAC 101 Culinary foundation level 1 9
Perishables
Meats (Raw) Charcuterie products Seafood Dairy products Vegetables & fruits Eggs
BAC 101 Culinary foundation level 1 1004/10/23
Meat & Seafood Storage
04/10/23BAC 101 Culinary foundation level 1 11
Separate areas for storing meats & seafood Chilled meat/seafood- Below 40 6F / 4 6C Frozen meats/seafood- Below – 10 6F / -18 6C 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
Meat storage time
04/10/23BAC 101 Culinary foundation level 1 12
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
MEAT STORAGE EQUIPMENT
04/10/23BAC 101 Culinary foundation level 1 13
Walk in refrigerator Vaccum packing machine
Blast Chiller
Vertical door freezer
Vegetable & fruit storage http://www.gardening.cornell.edu/fac
tsheets/vegetables/storage.pdf http://homecooking.about.com/od/ve
getablestorage/Vegetable_Storage_How_to_store_vegetables.htm
04/10/23BAC 101 Culinary foundation level 1 14
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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 1604/10/23
Thank you
BAC 101 Culinary foundation level 1 1704/10/23