Komoditas

Makanan
• Commodities which are used in the kitchen can be
broadly classified in to three main categories:
1. Perishables: Ingredients which have short shelf
life ranging from six hours to six days at room
temperature such as milk and dairy products,
meats, fish, eggs, fruits and vegetables
2. Semi Perishables: Ingredients which have a
longer shelf life ranging from a few weeks to a
few months such as cereals, pulses, fats, oils,
condiments, spices, flour, proprietary foods etc.
3. Non Perishables: Ingredients which can be
stored indefinitely such as salts, mild acids, sugar,
edible colours, some essences etc.
 VEGETABLES
• Under ground vegetables: roots, tubers, bulbs,
rhizomes, pods,etc.
• Over ground vegetables: Shoots, stems, leaves,
fruits, seeds, pods, flowers etc.
• TUBERS

• BULBS
• ROOTS

• Rhizomes
• PODS
• Broccoli

• Cabbage
• Arthichoke
 Over Ground Vegetables
• Brussel Sprout

• Red Cabbage
• Cauliflower
FLOWER OR BRASSICAS
LEAFY VEGETABLES
 SHOOTS AND STEM
• Bamboo shoots

• Celery stalks
• Asparagus

• Okra
 FRUIT VEGETABLE
• Aubergins

• Tomato
• Paprika

• Fresh garden peas

MARROW, SQUASH, GOURD VEGETABLE
 Classification of Meats
• Meat is generally categorized into
1. Red Meat: Lamb, Beef, Pork, Mutton etc.
2. White Meat: Poultry birds such as Chicken, Duck,
Turkey etc. and also Fish & Seafood.
3. Game Meat: Animals or Birds which are hunted for
their meat and not farm reared, such as wild boar,
hare, geese etc.
 TYPES OF MEATS
• BEEF

• Cattle are classified according to age and gender.

• Steers are male cattle that have been castrated while young so
that they will gain weight quickly.
• Bulls are older uncast rated males, usually used in processed
meats and pet foods.
• Heifers, females that have not borne a calf, are also used for
meat.
• Cows are female cattle that have borne calves and this meat is
less desirable than that from steers or heifers.
• Veal comes from calves of beef cattle, either male or female,
between the ages of three weeks and three months.
• Calves three to eight months old are too old for veal and too
young for beef.
 Lamb and Mutton
• Lamb comes from sheep less than fourteen months
old.
• Mutton from those over fourteen months.
 Composition of Meats
• Meats are composed of a combination of:
• Water , Muscle, Connective tissue, Adipose (fatty)
tissue, Bone
• Collagen: A pearly white, tough, and fibrous protein
that provides support to muscle and prevents it
from over-stretching.
• Marbling: Fat deposited in the muscle that can be
seen as little white streaks or drops.
• The animal’s age, diet, and species affect the color
and texture of fat
• Exposure of meat to oxygen changes the color of
myoglobin, and therefore the meat.
• Cooking meat initially converts the color of raw
meat to bright red.
• The food industry uses several methods to keep
meat products from turning brown.
• One such method is the addition of nitrites to
processed meats.
• Extractives: Flavor compounds consisting of non
protein, nitrogen substances that are end-products
of protein metabolism.
 1%

9%

ASH
20%
FAT
PROTEIN
WATER
70%
GRADES
• Yield grade ; The amount of lean meat on the
carcass in proportion to fat bone and other inedibles
parts.
• Marbling: Fat deposited in the muscle that can be
seen as little white streaks or drops.
 Tenderness of Meats
• Overall, natural meat tenderness is due to factors
such as the cut, age, and fat content.
• Meats can also be treated to make them more
tender.
• Preparation temperatures and times also have an
influence on tenderness.
• Grading is affected by Feed grass/hay vs. corn
affects outer surface fat and muscle marbling
• Age at slaughter
• Breed and breeding history
 MEAT CUTS
• There are two major types of meat cuts, wholesale
and retail.
 Purchase Meat Cuts
• Prior to reaching the supermarket, a carcass is
divided into about seven wholesale or primal cuts.
• Wholesale (primal) cuts: The large cuts of an animal
carcass, which are further divided into retail cuts.
• These wholesale cuts are then divided into the retail
cuts purchased by consumers.
• Retail cuts: Smaller cuts of meat obtained from
wholesale cuts and sold to the consumer.
• Variety meats: The liver, sweetbreads (thymus),
brain, kidneys, heart, tongue, tripe (stomach lining),
and oxtail (tail of cattle).
 Storage of Meats
• Meat contains high percentages of water and
protein, both ideal for the growth of
microorganisms.
• Consequently, meat should be stored in the
refrigerator or freezer.
• Meats are best refrigerated at just above freezing
(32°F/0°C), between 32°F and 36°F (0° to 2°C).

1. Wrapping Meat
Most retail meats are packaged with plastic wrap
and can be refrigerated in their original wrap for up
to two days.
2. Frozen
Meats to be frozen should be wrapped tightly in
aluminum foil, heavy plastic bags, or freezer paper
and stored at or below 0°F (18°C).