Study Of Food Commodities

Akopọ

A good dish is decided long before the pot goes on the fire. It is decided in the market, at the moment the caterer picks up a fish, presses a tomato, or turns an egg over in the palm. Every commodity that enters the kitchen carries two things at once: the food value that will nourish the guest, and a story of how fresh it is and how well it was kept. Learn to read that story and half of good cooking is already done.

This lesson teaches you to classify the main food commodities, to know what each one gives the body, to tell a fresh one from a spoilt one at a glance, and to store each correctly so that money spent in the morning is not thrown away by the evening. We work in a Nigerian kitchen throughout, with chicken and croaker, ugu and efirin, rice by the derica and a naira value on every choice.

Awọn Afojusun

  1. Classify the main food commodities used in catering
  2. Describe the nutritive value of poultry, meat, fish, dairy, cereals and vegetables
  3. Explain the signs of freshness and quality when selecting each commodity
  4. Describe the correct storage of perishable and non-perishable commodities
  5. Explain the uses of herbs and seasonings in food preparation

Akọ̀wé Ẹ̀kọ́

Mrs Bello runs a small catering outfit in Ibadan and has a wedding to feed on Saturday. On Thursday she sends an untrained assistant to Bodija market with ₦80,000. The young man buys fish with sunken, cloudy eyes because it was a few naira cheaper, a whole chicken that already smells faintly sour, and a basket of ugu that has begun to yellow at the edges. He stores the meat on the kitchen counter overnight because the freezer is full. By Saturday morning half of it is unusable, the guests risk food poisoning, and the ₦80,000 is largely wasted. Nothing he bought was cooked yet, and the job was already half lost. The study of food commodities is the craft of not being that assistant: choosing well, and keeping well.

Ìdánwò Ẹ̀kọ́

Oriire fun ipari ẹkọ lori Study Of Food Commodities. Ni bayi ti o ti ṣawari naa awọn imọran bọtini ati awọn imọran, o to akoko lati fi imọ rẹ si idanwo. Ẹka yii nfunni ni ọpọlọpọ awọn adaṣe awọn ibeere ti a ṣe lati fun oye rẹ lokun ati ṣe iranlọwọ fun ọ lati ṣe iwọn oye ohun elo naa.

Iwọ yoo pade adalu awọn iru ibeere, pẹlu awọn ibeere olumulo pupọ, awọn ibeere idahun kukuru, ati awọn ibeere iwe kikọ. Gbogbo ibeere kọọkan ni a ṣe pẹlu iṣaro lati ṣe ayẹwo awọn ẹya oriṣiriṣi ti imọ rẹ ati awọn ogbon ironu pataki.

Lo ise abala yii gege bi anfaani lati mu oye re lori koko-ọrọ naa lagbara ati lati ṣe idanimọ eyikeyi agbegbe ti o le nilo afikun ikẹkọ. Maṣe jẹ ki awọn italaya eyikeyi ti o ba pade da ọ lójú; dipo, wo wọn gẹgẹ bi awọn anfaani fun idagbasoke ati ilọsiwaju.

  1. Which of the following commodities is NON-perishable? A. Fresh beef B. Leafy ugu C. Dry rice D. Fresh fish Answer: C
  2. A sign that a fish is FRESH is: A. Sunken, cloudy eyes B. Bright red gills C. Soft, slimy flesh D. A strong ammonia smell Answer: B
  3. The main food value obtained from cereals such as rice and maize is: A. First-class protein B. Carbohydrate for energy C. Vitamin C D. Calcium Answer: B
  4. In the egg freshness float test, an egg that FLOATS to the surface is: A. Very fresh B. Stale and should be discarded C. Fertilised D. Hard-boiled Answer: B
  5. Scent leaf (efirin), ginger and garlic are used in cooking mainly to: A. Provide the body's main energy B. Supply first-class protein C. Flavour and help preserve food D. Replace vegetables in the diet Answer: C

Awọn Iwe Itọsọna Ti a Gba Nimọran

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Atunkọ: Fourteenth edition
Olùtẹ̀jáde: Hodder Education
Odún: 2021
ISBN: 978-1-3983-3295-9
Apejuwe: The standard theory text for catering students, covering the industry, food commodities, cooking, kitchen operations, hygiene and safety, menu planning and food and beverage service.
Food and Beverage Service
Food and Beverage Service
Atunkọ: Tenth edition
Olùtẹ̀jáde: Hodder Education
Odún: 2020
ISBN: 978-1-3983-0015-6
Apejuwe: The established reference on restaurant and banquet service, service staff and their duties, styles of service, table laying, and the service of food, wines and other beverages.
Practical Cookery
Practical Cookery
Atunkọ: Eleventh edition
Olùtẹ̀jáde: Hodder & Stoughton
Odún: 2004
ISBN: 978-0-340-81147-4
Apejuwe: A long-established practical text taking students through methods of cooking, the preparation of food commodities and the production of dishes across the full range of the kitchen.

Àwọn Ìbéèrè Tó Ti Kọjá

Ṣe o n ronu ohun ti awọn ibeere atijọ fun koko-ọrọ yii dabi? Eyi ni nọmba awọn ibeere nipa Study Of Food Commodities lati awọn ọdun ti o kọja.

WAEC SSCE - Catering Craft Practice - 2022

Ibeere 1 Ìròyìn

(a) Give four methods of preserving fish.

(b) In a restaurant, a customer has lodged a complaint that her beef dish is not well cooked. In four steps, outline how the situation should be managed.

Wo Idahun