Study Of Food Commodities

Aperçu

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.

Objectifs

  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

Note de cours

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.

Évaluation de la leçon

Félicitations, vous avez terminé la leçon sur Study Of Food Commodities. Maintenant que vous avez exploré le concepts et idées clés, il est temps de mettre vos connaissances à lépreuve. Cette section propose une variété de pratiques des questions conçues pour renforcer votre compréhension et vous aider à évaluer votre compréhension de la matière.

Vous rencontrerez un mélange de types de questions, y compris des questions à choix multiple, des questions à réponse courte et des questions de rédaction. Chaque question est soigneusement conçue pour évaluer différents aspects de vos connaissances et de vos compétences en pensée critique.

Utilisez cette section d'évaluation comme une occasion de renforcer votre compréhension du sujet et d'identifier les domaines où vous pourriez avoir besoin d'étudier davantage. Ne soyez pas découragé par les défis que vous rencontrez ; considérez-les plutôt comme des opportunités de croissance et d'amélioration.

  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

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Questions précédentes

Vous vous demandez à quoi ressemblent les questions passées sur ce sujet ? Voici plusieurs questions sur Study Of Food Commodities des années précédentes.

WAEC SSCE - Catering Craft Practice - 2022

Question 1 Rapport

(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.

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