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

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Definition/ What is an ingredient?

A kitchen ingredient can be defined as an item which is needed for producing / cooking a recipe .

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Classification of Kitchen Ingredients

Ingredients are broadly classified as:

1.Dry Provisions2.Perishables3.Miscellaneous

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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

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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

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Perishables

Meats (Raw) Charcuterie products Seafood Dairy products Vegetables & fruits Eggs

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Meat & Seafood Storage

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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

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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

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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

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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

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Thank you

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