Study Of Food Commodities

Overview

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.

Objectives

  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

Lesson Note

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.

Lesson Evaluation

Congratulations on completing the lesson on Study Of Food Commodities. Now that youve explored the key concepts and ideas, its time to put your knowledge to the test. This section offers a variety of practice questions designed to reinforce your understanding and help you gauge your grasp of the material.

You will encounter a mix of question types, including multiple-choice questions, short answer questions, and essay questions. Each question is thoughtfully crafted to assess different aspects of your knowledge and critical thinking skills.

Use this evaluation section as an opportunity to reinforce your understanding of the topic and to identify any areas where you may need additional study. Don't be discouraged by any challenges you encounter; instead, view them as opportunities for growth and improvement.

  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

Recommended Books

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Subtitle: Fourteenth edition
Publisher: Hodder Education
Year: 2021
ISBN: 978-1-3983-3295-9
Description: 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
Subtitle: Tenth edition
Publisher: Hodder Education
Year: 2020
ISBN: 978-1-3983-0015-6
Description: 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
Subtitle: Eleventh edition
Publisher: Hodder & Stoughton
Year: 2004
ISBN: 978-0-340-81147-4
Description: 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.

Past Questions

Wondering what past questions for this topic looks like? Here are a number of questions about Study Of Food Commodities from previous years

WAEC SSCE - Catering Craft Practice - 2022

Question 1 Report

(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.

View Answer