Catering Craft Practice WAEC

Study Of Food Commodities

Bayani Gaba-gaba

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.

Manufura

  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

Takardar Darasi

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.

Nazarin Darasi

Barka da kammala darasi akan Study Of Food Commodities. Yanzu da kuka bincika mahimman raayoyi da raayoyi, lokaci yayi da zaku gwada ilimin ku. Wannan sashe yana ba da ayyuka iri-iri Tambayoyin da aka tsara don ƙarfafa fahimtar ku da kuma taimaka muku auna fahimtar ku game da kayan.

Za ka gamu da haɗe-haɗen nau'ikan tambayoyi, ciki har da tambayoyin zaɓi da yawa, tambayoyin gajeren amsa, da tambayoyin rubutu. Kowace tambaya an ƙirƙira ta da kyau don auna fannoni daban-daban na iliminka da ƙwarewar tunani mai zurfi.

Yi wannan ɓangaren na kimantawa a matsayin wata dama don ƙarfafa fahimtarka kan batun kuma don gano duk wani yanki da kake buƙatar ƙarin karatu. Kada ka yanke ƙauna da duk wani ƙalubale da ka fuskanta; maimakon haka, ka kallesu a matsayin damar haɓaka da ingantawa.

  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

Littattafan da ake ba da shawarar karantawa

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Sunaƙa: Fourteenth edition
Mai wallafa: Hodder Education
Shekara: 2021
ISBN: 978-1-3983-3295-9
Bayanan bayanin.: 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
Sunaƙa: Tenth edition
Mai wallafa: Hodder Education
Shekara: 2020
ISBN: 978-1-3983-0015-6
Bayanan bayanin.: 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
Sunaƙa: Eleventh edition
Mai wallafa: Hodder & Stoughton
Shekara: 2004
ISBN: 978-0-340-81147-4
Bayanan bayanin.: 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.

Tambayoyin Da Suka Wuce

Kana ka na mamaki yadda tambayoyin baya na wannan batu suke? Ga wasu tambayoyi da suka shafi Study Of Food Commodities daga shekarun baya.

WAEC SSCE - Catering Craft Practice - 2022

Tambaya 1 Rahoto

(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.

Duba Amsa