1. 1 Food Commodities

2. CONTENTS 1.What are Food Commodities 2.Rice, Wheat and Cereals 3.Meat & Poultry 4.Seafood 5.Eggs 6.Cheese & Milk 7.Legumes, Vegetables and Fruit 8.Summary

3. They are: wheat, rice & cereals meat & poultry seafood eggs cheese & milk legumes, vegetables & fruit 1. What are food commodities? Products or raw materials that can be bought or sold.

4. 4 2. WHEAT, RICE & CEREALS

5. Main cereal food in many Western countries. Grown in regions such as USA, Canada, Europe, Russia, Egypt and India. 2. WHEAT, RICE & CEREALS Wheat

6. Structure of Wheat Composed of 3 parts: –Bran –Endosperm –Germ 2. WHEAT, RICE & CEREALS Source: http://www.pechsiam.com/allabout.htm, 2006http://www.pechsiam.com/allabout.htm

7. Types of Flour TypesUses Soft, weak flour, low in proteinFor making cookies, cakes, crackers & pastries Hard, strong flour, high in protein (made from hard red winter wheat) For making pan breads, pizza crusts & rolls Hard, strong flour, high in protein (made from hard red spring wheat) Mainly for making breads White wheat flour (made from hard white wheat) For making the same products as soft & hard red wheat Durum flour (made from durum wheat) course ground endosperm (semolina) – for production of pastas durum flour – for making American noodles & some types of pastas Wholegrain & wholemeal flourFor making breads & muffins 2. WHEAT, RICE & CEREALS

8. Carbohydrates Proteins Fats B-vitamins Vitamin E Nutrients in Wheat Iron Phosphorus Calcium Fibre 2. WHEAT, RICE & CEREALS

9. When heat is applied in a baked product, the proteins coagulate to give final structure of the product. The starch granules absorb water, swell & burst, resulting in a moist product. Commonly used as the main ingredient for cakes, biscuits, pastries, bread & snack items. Using Wheat in Cooking 2. WHEAT, RICE & CEREALS

10. Staple food in several Asian countries, particularly China, India, Japan & Korea. Structure is similar to wheat. Can be short-grained (glutinous when cooked) or long-grained (fluffy when cooked) Rice 2. WHEAT, RICE & CEREALS

11.  Polished rice Types of Rice 2. WHEAT, RICE & CEREALS  Unpolished rice  Glutinous rice

12. Carbohydrates Proteins Fats B-vitamins Nutrients in Rice Iron Phosphorus Magnesium 2. WHEAT, RICE & CEREALS

13. When cooked in water, the grains absorb water & swell. –If correct amount of water is used : light, fluffy & glutinous rice is produced –If too much water is used : rice turns mushy Consumed as cooked plain rice or made into rice products such as dumplings, porridge, rice crispes or longtong. Using Rice in Cooking 2. WHEAT, RICE & CEREALS

14. Seed grains of cultivated grasses. Most common staple food in most countries as they are relatively inexpensive & easy to grow. Cereals 2. WHEAT, RICE & CEREALS

15. Types of Cereals TypesNutrientsUses Maize (corn) Carbohydrates, proteins, fats, fibre, iron and vitamins especially B1, B2 & B3 Yellow variety contains carotene that can be converted into vitamin A by the body Eaten as ‘corn-on-the-cob’ Used in soups & cereals Crushed corn grain – for making tortilla Fine corn flour – thickening agent for gravies & soups Used in cakes, biscuits & blancmange Oat Higher fat, protein & soluble dietary fibre content than other cereals For making oat porridge, muesli & oat brans BarleySimilar to other cereals Used in barley drinks, soups and local desserts Added to cattle feed & used in the whisky-making industry RyeSimilar to other cerealsFor making breads, biscuits & pancakes 2. WHEAT, RICE & CEREALS

16. 16 3. Meat & Poultry

17. Refers to the flesh of animals, which is made up of muscles & fats. Animals are reared on farms for their meat. 3. MEAT & POULTRY Meat

18. Beef (from cattle) Mutton (from goat & sheep) Pork (from pig) Veal (from calf) Venison (from deer) Types of Meat 3. MEAT & POULTRY

19. Composed of 2 main proteins: –Myosin –Actin –Click here to find out how myosin and actin look like.Click here Fibres are held together in bundles by connective tissue, which is made up if 2 proteins : –Collagen –Elastin Small amount of fats in between muscle fibre of lean meat are known as marbling fats – contributes to flavour, moisture & texture. Structure of Meat 3. MEAT & POULTRY

20. Legend Myosin Actin Source: http://www.exploratorium.edu/cooking/meat/INT-what-is-meat.html, 2006http://www.exploratorium.edu/cooking/meat/INT-what-is-meat.html Structure of Meat Back

21. Proteins Fats Cholesterol Vitamin D Vitamins, especially B1, B2 & B3 Nutrients in Meat Phosphorus Sulphur Iron Water 3. MEAT & POULTRY

22. When cooked using dry heat such as roasting, soluble proteins coagulate resulting in some shrinkage. Colour of meat changes from red to brown. During moist-heat cooking such as braising, insoluble proteins are slowly converted into soluble gelatine. Soluble vitamins & minerals are passed into cooking water. Some flavouring matter leave the meat, making the meat less tasty. Using Meat in Cooking 3. MEAT & POULTRY

23. Before cookingAfter cooking Source:http://www.exploratorium.edu/cooking/meat/INT-what-is-meat.html, 2006 Beef muscle fibers with blow-up of a coiled protein, before cooking An uncoiled, or denatured, protein, after cooking

24. Domesticated birds such as: –Chickens –Ducks –Geese –Turkeys Poultry 3. MEAT & POULTRY

25. Proteins Fats Cholesterol Vitamin B-group Nutrients in Poultry Phosphorus Iron Water 3. MEAT & POULTRY

26. Method of cooking depends on age of the bird. Young bird is tender & has very little fat – best fried, grilled or roasted whole. Over-roasting tends to toughen the meat & make the flesh dry. Older bird is tougher as it has more connective tissue in the muscles – suitable for simmering, boiling & steaming. Can be used to make stews, soups, pies & burgers. Using Poultry in Cooking 3. MEAT & POULTRY

27. Edible internal parts of the animals such as: –Liver –Heart –Kidneys –Tripe (stomach) –Tongue –Brain –Intestines Offal 3. MEAT & POULTRY Source: http://www.halalmeat.com.au/offal.html, 2006http://www.halalmeat.com.au/offal.html

28. Proteins (high) Fats Cholesterol (high) Nutrients in Offal 3. MEAT & POULTRY

29. Requires thorough cleaning to remove any unpleasant smell. Liver & kidneys are best sliced thinly & fried. Tripe & intestines are usually boiled or made into a stew. Using Offal in Cooking 3. MEAT & POULTRY

30. 30 4. Seafood

31. Comprises: –Fish –Shellfish Seafood 4. SEAFOOD

32. White fish –Pomfret –Red snapper –Threadfin Types of Fish Oily fish –Mackerel –Shad 4. SEAFOOD

33. Crustaceans –Crabs –Prawns –Lobsters Types of Shellfish Molluscs –Cockles –Clams –Oysters 4. SEAFOOD

34. Has less connective tissue than meat & no elastin. Muscle fibres are shorter than those of meat – easier to cook & more digestible than meat. Shellfish is tougher & more chewy – less digestible than white & oily fish. Structure of Seafood 4. SEAFOOD

35. Proteins Cholesterol Calcium Iron Iodine Unsaturated fats (little or no) Vitamin A, D & B-group Nutrients in Seafood Potassium Sodium Phosphorus Water 4. SEAFOOD

36. In dry-heat cooking such as frying, soluble proteins coagulate, causing shrinkages. As water evaporated from the surface of the seafood, deposits of flavouring matter & minerals are left behind – makes fried fish & prawns tasty. In moist-heat cooking such as boiling, water-soluble nutrients & flavouring matter may be lost from the seafood – seafood may taste bland. Fish can be grilled, baked, pan-fried or steamed. Used as fish curry, fried fish, fish cakes and fishballs. Raw fish (sashimi) is a Japanese delicacy. Shellfish can be fried, frilled, steamed or boiled. Molluscs must be properly cooked as they tend to harbour harmful bacteria. Using Seafood in Cooking 4. SEAFOOD

37. 37 5. Eggs

38. Economical food source that can be used in a variety of ways. One of the most common breakfast foods. 5. EGGS Eggs

39. Eggs of: –Chicken –Ducks –Geese –quails Types of Eggs 5. EGGS

40. Structure of Eggs Composed of 3 main parts: –Eggshell –Egg white –Egg yolk 5. EGGS

41. Source: http://www.eggs.ab.ca/about/egggrades.htm, 2006

42. Proteins Fats Cholesterol Calcium Iron Potassium Vitamin A, B-group, D, E & K Nutrients in Eggs Sodium Chlorine Sulphur Water 5. EGGS

43. Heat causes proteins to coagulate – egg white turns solid & opaque – egg yolk turns solid, dry and powdery Can be fried, boiled, scrambled, poached, steamed or made into omelettes, soufflés & custards. Using Eggs in Cooking 5. EGGS

44. Have the following uses in cooking: –As a main protein food such as omelette –For thickening soups, sauces, puddings & custards –As a rising agent in cake-making –For trapping air to make food light. Eg: chiffon cakes –As an emulsifier. Eg: mayonnaise –For glazing pastries & pies to give them a shiny look –For coating food. Eg: fish cutlets Using Eggs in Cooking EGGS

45. 45 6. Cheese & Milk

46. Usually obtained from cows. Milk of other animals such as goats & mares is also consumed by people. Milk & its products such as butter, cream & cheese are known as dairy foods. Milk 6. CHEESE & MILK

47. Types of Milk TypesProperties Untreated mlik Milk that has not gone through any kind of heat treatment; bottled in the farm Pasteurised milk Milk that has been given mild heat treatment (72°C for 15 secs) to destroy most disease-carrying germs Homogenised milk Pasteurised milk processed to disperse the fat globules & distribute them evenly throughout the milk Sterilised milk Homogenised milk heated to a high temperature (113°C for 15-40 min) in a vacuum-sealed container Ultra-high temperature milk (UHT milk) Homogenised milk heated to a high temperature of 132°C for not more than 1 sec; packaged in sealed cartons; can be kept for months without refrigeration 6. CHEESE & MILK

48. Types of Milk TypesProperties Evaporated milk Milk from which some water has been removed by evaporation; contains 25% less water than fresh milk; sterilised at 115.5°C for 20 min Condensed milk Milk from which some water has been removed by evaporation; sweetened with sugar Powdered milk Milk from which all water has been removed; in powder form Skimmed milkMilk with fats skimmed off 6. CHEESE & MILK

49. Carbohydrates Proteins Fats Cholesterol Calcium Potassium Vitamin A, B1, B2, B3, C & D Nutrients in Milk Sodium Chlorine Phosphorus Water 6. CHEESE & MILK

50. When milk is boiled, proteins coagulate & form a layer on the surface. As the boiling continues, hot air & steam get trapped under this layer – causes the milk to overflow from its container. Can be consumed on its own. Used in beverages such as tea, coffee, cocoa & milkshake. Used in many parts of the world to make desserts. Also processed to produce dairy products such as cheese, cream & butter. Using Milk in Cooking 6. CHEESE & MILK

51. Concentrated form of milk A means of preserving the nutritive value of milk – most important milk product Cheese 6. CHEESE & MILK

52. Very hard cheese –Parmesan cheese Hard cheese –Cheddar cheese Types of Cheese Soft cheese –Cream cheese –Processed cheese –Cottage cheese 6. CHEESE & MILK

53. Proteins Fats Cholesterol Calcium Potassium Vitamin A, B1, B2, B3, C & D Nutrients in Cheese Sodium Chlorine Phosphorus Water 6. CHEESE & MILK

54. When cheese is heated, the fat melts & separates, & the cheese becomes soft. On further heating, the proteins over-coagulate & become stringy & tough. Used in macaroni & cheese, cheese biscuits, cheesecake, cheese scones & cheese sauce. Also used as topping for food items like pizza, lasagne and salads. Using Cheese in Cooking 6. CHEESE & MILK

55. 55 7. Legumes, Vegetables & Fruit

56. Plants with seeds that grow in special fruits known as pods Legumes – pods Pulses – edible dried seeds within the pods 7. LEGUMES, VEGETABLES & FRUIT Legumes & Pulses

57. Legumes –French beans –Long beans Types of Legumes & Pulses Pulses –Peas –Lentils –Peanuts 7. LEGUMES, VEGETABLES & FRUIT

58. Nutrients in Legumes & Pulses Carbohydrates Proteins Fats Fibre Vitamin B-group Iron Calcium Potassium 7. LEGUMES, VEGETABLES & FRUIT

59. Using Legumes & Pulses in Cooking Pulses need to be soaked in water prior to cooking – causes them to swell & soften –> easier to cook, usually by boiling or simmering. Used in soups, stews, salads & dhal curries. Used to make tofu, soya milk, tempeh, soya sauce & salted soya beans. Textured soya protein is known as textured vegetable protein. 7. LEGUMES, VEGETABLES & FRUIT

60. Plants or plant parts that are used as food Vegetables 7. LEGUMES, VEGETABLES & FRUIT

61. Types of Vegetables TypesExamplesNutrients Leaves Lettuce, spinach, cabbage, kale, mustard greens Vitamin A, C, E & K, calcium, iron, sulphur, phosphorus StemsCelery, asparagus Vitamin A, B1, B2, B6, folic acid, potassium Tubers Potato, sweet potato, yam, tapioca, water chestnut Carbohydrates, vitamin C RootsCarrot, turnip Carbohydrates, vitamin A, B6 & C, calcium 7. LEGUMES, VEGETABLES & FRUIT

62. Types of Vegetables TypesExamplesNutrients BulbsOnion, garlic Carbohydrates, vitamin A, B6 & C, calcium FlowersCauliflower, broccoli Vitamin A, B-group, C & E, folic acid, potassium, phosphorus, magnesium Fruits Tomato, cucumber, eggplant Vitamin A, B-group & C, potassium 7. LEGUMES, VEGETABLES & FRUIT

63. Using Vegetables in Cooking Vegetables are cooked to make them more digestible. During cooking, volume of vegetables is reduced as the fibres are soften. Heat also causes starch grains to swell & gelatinise. When green vegetables are cooked, they initially appear to become greener due to chlorophyll pigments. Upon long period of cooking, the pigments break downs to appear yellowish. Leafy vegetables may be stir fried or boiled & eaten with the liquid. Root vegetables may be baked, roasted, braised or pressured- cooked. Soft vegetables such as tomatoes & fresh mushrooms may be grilled. 7. LEGUMES, VEGETABLES & FRUIT

64. Prized for its refreshing flavour & sweetness Most fruit, when ripe, can be eaten at any time or after a meal as a dessert. Others are better after they are cooked. Fruit 7. LEGUMES, VEGETABLES & FRUIT

65. Types of Fruit TypesExamples Stone fruitPeach, cherry, plum, apricot Fleshy fruitApple, pear, pineapple, papaya, banana, melon Berry fruitStrawberry, blackcurrant, raspberry, gooseberry Citrus fruitOrange, lemon, tangerine, lime Dried fruitSultana, raisin, date, prune, currant 7. LEGUMES, VEGETABLES & FRUIT

66. Nutrients in Fruit Carbohydrates Fibre Calcium Iron Vitamin A, B-group & C Potassium Phosphorus Manganese Water 7. LEGUMES, VEGETABLES & FRUIT

67. Using Fruit in Cooking Fruit is usually eaten raw, either on its own or in salads. May also be cooked by stewing, baking, frying & boiling. Can be used in pie fillings, pies, puddings, fritters & jams. May be chopped or pureed before use. During cooking, pectin in acidic fruit dissolves in the warm acid condition, softening the tissues. Cellulose walls are also softened. Soluble nutrients are found in the liquid, which should be eaten with the fruit. Boiling inactivates the enzymes in the fruit, preventing it from turning brown. 7. LEGUMES, VEGETABLES & FRUIT

68. 8. Summary By the end of this lesson, you should be able to: Understand the features of different types of foods List the nutritive composition of the various foods: cereals, meat, fish, eggs, dairy products, pulses, legumes, vegetables and fruit. Choose food commodities wisely. Explain how food are used in cooking and their chemical changes.