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Food Commodities

Food Commodities. What are Food Commodities Rice, Wheat and Cereals Meat & Poultry Seafood Eggs Cheese & Milk Legumes, Vegetables and Fruit Summary. CONTENTS. 1. What are food commodities?. Products or raw materials that can be bought or sold. They are: wheat, rice & cereals

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Food Commodities

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  1. Food Commodities

  2. What are Food Commodities Rice, Wheat and Cereals Meat & Poultry Seafood Eggs Cheese & Milk Legumes, Vegetables and Fruit Summary CONTENTS

  3. 1. What are food commodities? Products or raw materials that can be bought or sold. They are: wheat, rice & cereals meat & poultry seafood eggs cheese & milk legumes, vegetables & fruit

  4. 2. WHEAT, RICE & CEREALS

  5. Main cereal food in many Western countries. Grown in regions such as USA, Canada, Europe, Russia, Egypt and India. 2. WHEAT, RICE & CEREALS Wheat

  6. 2. WHEAT, RICE & CEREALS Structure of Wheat • Composed of 3 parts: • Bran • Endosperm • Germ Source: http://www.pechsiam.com/allabout.htm, 2006

  7. Types of Flour 2. WHEAT, RICE & CEREALS

  8. Carbohydrates Proteins Fats B-vitamins Vitamin E 2. WHEAT, RICE & CEREALS Nutrients in Wheat • Iron • Phosphorus • Calcium • Fibre

  9. When heat is applied in a baked product, the proteins coagulate to give final structure of the product. The starch granules absorb water, swell & burst, resulting in a moist product. Commonly used as the main ingredient for cakes, biscuits, pastries, bread & snack items. 2. WHEAT, RICE & CEREALS Using Wheat in Cooking

  10. Staple food in several Asian countries, particularly China, India, Japan & Korea. Structure is similar to wheat. Can be short-grained (glutinous when cooked) or long-grained (fluffy when cooked) 2. WHEAT, RICE & CEREALS Rice

  11. 2. WHEAT, RICE & CEREALS Types of Rice • Polished rice • Unpolished rice • Glutinous rice

  12. Carbohydrates Proteins Fats B-vitamins 2. WHEAT, RICE & CEREALS Nutrients in Rice • Iron • Phosphorus • Magnesium

  13. When cooked in water, the grains absorb water & swell. If correct amount of water is used : light, fluffy & glutinous rice is produced If too much water is used : rice turns mushy Consumed as cooked plain rice or made into rice products such as dumplings, porridge, rice crispes or longtong. 2. WHEAT, RICE & CEREALS Using Rice in Cooking

  14. 2. WHEAT, RICE & CEREALS • Seed grains of cultivated grasses. • Most common staple food in most countries as they are relatively inexpensive & easy to grow. Cereals

  15. 2. WHEAT, RICE & CEREALS Types of Cereals

  16. 3. Meat & Poultry

  17. Refers to the flesh of animals, which is made up of muscles & fats. Animals are reared on farms for their meat. 3. MEAT & POULTRY Meat

  18. Beef (from cattle) Mutton (from goat & sheep) Pork (from pig) Veal (from calf) Venison (from deer) 3. MEAT & POULTRY Types of Meat

  19. Composed of 2 main proteins: Myosin Actin Click here to find out how myosin and actin look like. Fibres are held together in bundles by connective tissue, which is made up if 2 proteins : Collagen Elastin Small amount of fats in between muscle fibre of lean meat are known as marbling fats – contributes to flavour, moisture & texture. 3. MEAT & POULTRY Structure of Meat

  20. 3. MEAT & POULTRY Structure of Meat Legend Actin Myosin Back Source: http://www.exploratorium.edu/cooking/meat/INT-what-is-meat.html, 2006

  21. Proteins Fats Cholesterol Vitamin D Vitamins, especially B1, B2 & B3 3. MEAT & POULTRY Nutrients in Meat • Phosphorus • Sulphur • Iron • Water

  22. When cooked using dry heat such as roasting, soluble proteins coagulate resulting in some shrinkage. Colour of meat changes from red to brown. During moist-heat cooking such as braising, insoluble proteins are slowly converted into soluble gelatine. Soluble vitamins & minerals are passed into cooking water. Some flavouring matter leave the meat, making the meat less tasty. 3. MEAT & POULTRY Using Meat in Cooking

  23. 3. MEAT & POULTRY Before cooking After cooking Beef muscle fibers with blow-up of a coiled protein, before cooking An uncoiled, or denatured, protein, after cooking Source:http://www.exploratorium.edu/cooking/meat/INT-what-is-meat.html, 2006

  24. Domesticated birds such as: Chickens Ducks Geese Turkeys 3. MEAT & POULTRY Poultry

  25. Proteins Fats Cholesterol Vitamin B-group 3. MEAT & POULTRY Nutrients in Poultry • Phosphorus • Iron • Water

  26. Method of cooking depends on age of the bird. Young bird is tender & has very little fat – best fried, grilled or roasted whole. Over-roasting tends to toughen the meat & make the flesh dry. Older bird is tougher as it has more connective tissue in the muscles – suitable for simmering, boiling & steaming. Can be used to make stews, soups, pies & burgers. 3. MEAT & POULTRY Using Poultry in Cooking

  27. 3. MEAT & POULTRY Offal • Edible internal parts of the animals such as: • Liver • Heart • Kidneys • Tripe (stomach) • Tongue • Brain • Intestines Source: http://www.halalmeat.com.au/offal.html, 2006

  28. Proteins (high) Fats Cholesterol (high) 3. MEAT & POULTRY Nutrients in Offal

  29. 3. MEAT & POULTRY Using Offal in Cooking • Requires thorough cleaning to remove any unpleasant smell. • Liver & kidneys are best sliced thinly & fried. • Tripe & intestines are usually boiled or made into a stew.

  30. 4. Seafood

  31. 4. SEAFOOD Seafood • Comprises: • Fish • Shellfish

  32. White fish Pomfret Red snapper Threadfin 4. SEAFOOD Types of Fish • Oily fish • Mackerel • Shad

  33. Crustaceans Crabs Prawns Lobsters 4. SEAFOOD Types of Shellfish • Molluscs • Cockles • Clams • Oysters

  34. Has less connective tissue than meat & no elastin. Muscle fibres are shorter than those of meat – easier to cook & more digestible than meat. Shellfish is tougher & more chewy – less digestible than white & oily fish. 4. SEAFOOD Structure of Seafood

  35. Proteins Cholesterol Calcium Iron Iodine Unsaturated fats (little or no) Vitamin A, D & B-group 4. SEAFOOD Nutrients in Seafood • Potassium • Sodium • Phosphorus • Water

  36. In dry-heat cooking such as frying, soluble proteins coagulate, causing shrinkages. As water evaporated from the surface of the seafood, deposits of flavouring matter & minerals are left behind – makes fried fish & prawns tasty. In moist-heat cooking such as boiling, water-soluble nutrients & flavouring matter may be lost from the seafood – seafood may taste bland. Fish can be grilled, baked, pan-fried or steamed. Used as fish curry, fried fish, fish cakes and fishballs. Raw fish (sashimi) is a Japanese delicacy. Shellfish can be fried, frilled, steamed or boiled. Molluscs must be properly cooked as they tend to harbour harmful bacteria. 4. SEAFOOD Using Seafood in Cooking

  37. 5. Eggs

  38. Economical food source that can be used in a variety of ways. One of the most common breakfast foods. 5. EGGS Eggs

  39. Eggs of: Chicken Ducks Geese quails 5. EGGS Types of Eggs

  40. Structure of Eggs Composed of 3 main parts: Eggshell Egg white Egg yolk 5. EGGS

  41. 5. EGGS Source: http://www.eggs.ab.ca/about/egggrades.htm, 2006

  42. Proteins Fats Cholesterol Calcium Iron Potassium Vitamin A, B-group, D, E & K 5. EGGS Nutrients in Eggs • Sodium • Chlorine • Sulphur • Water

  43. Heat causes proteins to coagulate – egg white turns solid & opaque – egg yolk turns solid, dry and powdery Can be fried, boiled, scrambled, poached, steamed or made into omelettes, soufflés & custards. 5. EGGS Using Eggs in Cooking

  44. Have the following uses in cooking: As a main protein food such as omelette For thickening soups, sauces, puddings & custards As a rising agent in cake-making For trapping air to make food light. Eg: chiffon cakes As an emulsifier. Eg: mayonnaise For glazing pastries & pies to give them a shiny look For coating food. Eg: fish cutlets EGGS Using Eggs in Cooking

  45. 6. Cheese & Milk

  46. Usually obtained from cows. Milk of other animals such as goats & mares is also consumed by people. Milk & its products such as butter, cream & cheese are known as dairy foods. 6. CHEESE & MILK Milk

  47. Types of Milk 6. CHEESE & MILK

  48. Types of Milk 6. CHEESE & MILK

  49. Carbohydrates Proteins Fats Cholesterol Calcium Potassium Vitamin A, B1, B2, B3, C & D 6. CHEESE & MILK Nutrients in Milk • Sodium • Chlorine • Phosphorus • Water

  50. When milk is boiled, proteins coagulate & form a layer on the surface. As the boiling continues, hot air & steam get trapped under this layer – causes the milk to overflow from its container. Can be consumed on its own. Used in beverages such as tea, coffee, cocoa & milkshake. Used in many parts of the world to make desserts. Also processed to produce dairy products such as cheese, cream & butter. 6. CHEESE & MILK Using Milk in Cooking

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