Classification & examples of kitchen ingredients

1. Ingredients
Mehernosh Dhanda
BAC 101 Culinary foundation level 1 02/09/13 1

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 .
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4. Classification of Kitchen
Ingredients
 Ingredients are broadly classified as:
1.Dry Provisions
2.Perishables
3.Miscellaneous
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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
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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
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8. BAC 101 Culinary foundation level 1 02/09/13 8

9. BAC 101 Culinary foundation level 1 02/09/13 9

10. Perishables
 Meats (Raw)
 Charcuterie products
 Seafood
 Dairy products
 Vegetables & fruits
 Eggs
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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
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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
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13. MEAT STORAGE EQUIPMENT
Walk in refrigerator V
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Vertical door freezer
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14. Vegetable & fruit storage
 http://www.gardening.cornell.edu/factsheets/veg
 http://homecooking.about.com/od/vegetablestor
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16. Miscelaneous
 Plastic / Aluminum containers
 Disposable cutlery
 Paper napkins
 Tooth picks
 Satay sticks
 Garbage bags
 Cleaning material
 Packaging material ( plastic bags, silver foil etc.)
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17. Thank you
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