2. Scope
After this presentation you will be able to:
Explain the need to classify ingredients
State the classification of ingredients used in
a commercial kitchen
BAC 101 Culinary foundation level 1 02/09/13 2
3. Definition/ What is an
ingredient?
A kitchen ingredient can be defined as an
item which is needed for producing / cooking
a recipe .
BAC 101 Culinary foundation level 1 02/09/13 3
4. Classification of Kitchen
Ingredients
Ingredients are broadly classified as:
1.Dry Provisions
2.Perishables
3.Miscellaneous
BAC 101 Culinary foundation level 1 02/09/13 4
5. Dry Provisions
Ingredients have a relatively long shelf life.
Whole spices
Masala powders
Dried pastas, noodles
Dried fruits , nuts
Different types of flours
Legumes & Pulses
Cereals & Grains
Fats & Oils
Canned & Bottled products
BAC 101 Culinary foundation level 1 02/09/13 5
6. Dry provisions storage
Clean, dry location
At 50 to 70 ̊F
Relative humidity 50 to 60 %
At least 15 cms away from floor level
Shelving to be either 1 inch away from wall or
directly imbedded into the wall.
Clear demarcation/segregation of products
Adequate space for movement of trolleys etc.
Well lit & ventilated
BAC 101 Culinary foundation level 1 02/09/13 6
11. Meat & Seafood Storage
Separate areas for storing meats & seafood
Chilled meat/seafood- Below 40 ̊F / 4 ̊C
Frozen meats/seafood- Below – 10 ̊F / -18 ̊C
Sliced meats such as bacon/ salami should only be
frozen if they are vacuum packed
Cooked meats should be blast frozen & then kept in
freezers
All meats should either be cling wrapped/ vaccum
packed before storage
All stored meats must be tagged
BAC 101 Culinary foundation level 1 02/09/13 11
12. Meat storage time
Type of Meat Freezer Storage Time
beef 6 months
lamb 6 months
veal 4 months
pork (fresh) 4 months
variety meats
poultry 4 months
ground beef 6 months
ground lamb 6 months
seasoned sausage 2 months
fish 6 months
BAC 101 Culinary foundation level 1 02/09/13 12
13. MEAT STORAGE EQUIPMENT
Walk in refrigerator V
a
c
c
u
m
p
a
c Blast Chiller
k
i
n
g
m
a
c
h
i
n
e
Vertical door freezer
BAC 101 Culinary foundation level 1 02/09/13 13
14. Vegetable & fruit storage
http://www.gardening.cornell.edu/factsheets/veg
http://homecooking.about.com/od/vegetablestor
BAC 101 Culinary foundation level 1 02/09/13 14