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Commodities
In hotel management, commodities refer to any edible items which are cooked/
prepared and served. There are different types of commodities used in kitchen
some are eaten raw but others need to be prepared and cooked.
Some of the essential food commodities are
• Vegetables, Fruit and Nuts.
• Cereals and Flours.
• Herbs and spices.
• Fats and oils.
• Eggs.
• Meat and Poultry.
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• Fish and Sea foods.
• Milk and Milk Products.
• Sugar.
3.1.1. IMPORTANCE OF VEGETABLES IN COOKERY
Vegetables are the edible products of certain plants served as main courses,
appetizers, or as accompaniments to the main dish. Vegetables are parts of
plants that are consumed by humans or other animals as food. It is play an
important role in the human diet. Vegetables are a rich source of nutrients.
Vegetables are good for the diet because they provide good sources of vitamins
(especially A and D), minerals (especially calcium and iron),protein and
carbohydrate. Adding vegetables to our daily food routine makes a healthy diet.
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Eating all the varieties of vegetables increases our immune. It is good to eat
vegetables regularly to protect our body from diseases. They also help
maintain a healthy digestive system. They are extremely valuable in cookery
as they can be prepared in so many items such as hors d’ oeuvres, soups,
garnishes, accompaniments, pickles, etc. They have an effect upon the flavor,
color and general palatability of cooked product.
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3.1.2. CLASSIFICATION OF VEGETABLES
Vegetables are parts of plants that are consumed by humans or other animals as
food. Vegetables are classified according to which part of the plant is used for
eaten.
1. Leafy vegetables: spinach, lettuce, cabbage, watercress, etc.
2. Stem/stalk vegetables: asparagus, celery, bamboo shoots, cardoon, etc.
3. Fruit vegetables: cucumber, tomato, pumpkin, gourds, avocado, squash, sweet
pepper, etc.
4. Flower vegetables: cauliflower, broccoli, etc.
5. Roots: carrot, turnip, radish, beetroot, etc.
6. Bulbs: onions, shallots, garlic, leek, etc.
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7. Tubers: potatoes, yams, sweet potatoes etc.
8. Pods/seeds: peas, beans, lentils
9. Fungi: mushroom

3.1.3. VEGETABLE CUTS AND THEIR CULINARY USES

The Food Production department or Kitchen make a wide variety of dishes,
and the chefs working the kitchen should be very familiar with the different
variety of cuts used in the advance culinary preparation.
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2. Cube cut
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3.1.4. ESSENTIAL PURCHASING POINTS
Selection of Vegetables:
1. The quality of root vegetables is determined by their firmness. The skin
should be smooth and not wrinkled for carrots. The vegetables should be
heavy their size.
2. Green vegetables should be crisp, have a fresh, green color appearance. If
the ends of the stems are broken, they should snap off easily and the
leaves should not be limp.
3. Spinach should be crisp with slender stalk ends and the leaves large in
size.
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4. Cabbage should be compact and be heavy for its size.
5. Cauliflower should be white, the flower is well formed and the leaves
crisp.
6. Tomatoes should be bright red, firm, regular shaped with shiny skin.
7. Beans shouldn't be springy and should break crispy under pressure. Pea
pods are plump.
8. Brinjals should be light for their size, having a shiny and smooth skin.
9. The potatoes should be of regular size and free from soil.
10. Onions should have thin shiny skin and no signs of sprouting.
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3.1.5. STORAGE SYSTEM
1. Leafy vegetables like lettuce, bokchoy, Swiss chard, kale and spinach stay
fresh longer if they’re rinsed, wrapped in a paper towel, and refrigerated in a
container or sealed plastic bag.
2. Stem vegetable like Asparagus should be stored in the fridge. Keep the stalks
moist by wrapping them with a damp paper towel or store the stalks upright
in a bowl or glass of cold water.
3. Tomatoes should be stored at room temperature away from direct sunlight
and washed just before using.
4. Root vegetable (carrot, turnip, radish, beetroot etc.) loose in bins or rack.
5. Store flower vegetable (broccoli, cauliflower) in a perforated plastic bag in
the refrigerator.
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6. Dry beans, peas and lentils can be stored for a relatively long period of time. They can be
stored in an unopened plastic bag in which they are sold. If the bag has been opened, transfer
the beans to an air-tight glass or metal (food-safe storage) containers with tight-fitting lids
and store in a cool, dry place out of direct sunlight.
7. Never put onions, garlic, shallots in the refrigerator. Store them in a dry, cool ventilated
place. It’s best to store them in own mesh sack/bags to get that ventilation.
8. Leave tuber vegetable (potatoes, yams, sweet potatoes, etc.) in sacks. Never refrigerate tuber
vegetable. Brush off any clinging soil, and store in a dark, cool place that is about 40°F.
9. Store fresh whole, unwashed mushrooms in their original packaging or in a brown paper bag
and fold the top of the bag over. Then put the bag in the main compartment of refrigerator.
 To maximize the shelf life of canned mushrooms after opening, refrigerate in covered glass
or plastic container.
10. Remove any vegetables that show decay.
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Cereals and flour
Cereals
Cereals are used for both human and animal food and as an industrial raw
materials.
Although milled white flour is largely used for bread production especially in
industrialized countries the grain may be converted to food in other ways. like
maize , wheat Cereals in their natural form [as whole grain] are rich source of
vitamins, minerals, carbohydrates, fats oils, and protein. Also such cereals are
chosen for consumption and they have the higher fiber which is an important
nutrient that helps to prevent weight gain and heart disease.
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Flour (fecule)
Flour is a powder made by grinding raw pains, roots, beans, its or seeds. Flour
is seed in making of different foods. The most commonly used flour in wheat
flour. Cereal flour consists either of endosperm, germ and barn together
(whole grain four) or the endosperm alone (refined flour).
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3.2.1 Importance of cereals and flours in cookery
1. Cereals are the main source of energy contributing 70-80 percentage of
the calorie requirement. 100 gram of cereals gives more than 400 calorie
of energy.
2. It provides the source of carbohydrates including fiber and soluble
carbohydrate.
3. It helps to provide some portion of protein namely ALBUMINS,
GLOBULINS, PROLAMINES and GLITELINES.
4. It helps to provide different minerals content to the meal.
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5. They are the importance source of vitamins B.
6. Cereals can normally be cooked by every method of cooking.
7. They can be used to prepare salads, canapés, accompaniments and dessert
as well.
8. Some of the bakery items are also normally made out from the cereals
products i.e FLOUR.
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3.2.2. CLASSIFICATION OF CEREALS AND FLOUR
Cereals
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FLOUR
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3.2.3 Culinary uses of cereals and flours
1. Cereals are used as thickening agent eg. Cornflour, macaroni in soups.
2. Cereals are used as coating agent, eg maida paste in cutlets bread crumb
in croquette etc.
3. It also used in sweet preparations like rice pudding , wheat halwa,
4. Malted cereals are used in the preparation of beverages.
5. Cereals products like cornflakes, and rice flakes are used as ready to eat
foods.
6. Fermented foods made from cereals are used as breakfast food or snacks
like idli, dhokla, uttapam.
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Some of the cereals and their uses are listed below
Wheat:-Hard and soft wheat are used for making different kinds of breads and
pastries and also used to prepare breakfast items like pancakes waffle atc
Rye:-It is used in the form of flakes and seeds. And the bread made from rye
has always been highly appreciated. Used in the production of vodka, whisky .
Oats:-It is used in the production of soups, flakes and broth.
Barley:-It is used in the making of soups, bread, and multi cereals bread. A
large quantity is used in the production of beer.
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Maize or Corn:-It is used in the production of pureed foods, polenta,
cornflakes and tortillas. It is also used to produce corn oil.
Millet:-Millet is a staple food in Africa, Asia and Russia, it is used as flakes,
pureed foods and in national dished.
Rice:-It is used as starters, salad, soups, desserts and as an accompaniments.
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3.2.4 Storage system of cereals and flours
Cereals
1. Putting and keeping of things in a special place for use in the future, or
act of putting something that is not being used in a place where it is
available, where it can be kept safely.
2. Store an unopened box of commercially packaged cereals in a cool, dry
location, such as a cupboard, for up to a year. fold the top of a small,
opened cereal bag and seal it with a plastic chip clip. Store the bag of
cereal in a cool cupboard for up to a week.
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3. Always pick a clear container so you can easily see the contents.
4. Write the storage date on a piece masking tape and place it on the
container for convenience .
5. Store the cereal container in a cool dry cupboard or pantry.
6. Other storage like
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I. BULK STORAGE
In this method of storage cereals can be stored and preserved in both vertical
and horizontal warehouse In this method the surface of bulk stock cereals
[wheat, barley, rye ,oat ,corn etc]is leveled properly. It is possible to store
more grain on unit area. It also saves time and has less labor cost.
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II. UNDERGROUND STORAGE
This storage are claimed to keep grain without damage for many years. In this
method hay , polythene, apron etc are placed both under and also on the
cereal before covering with soil. This technique provides the grain not to
contact with air, ie, oxygen during damage period .Now this days this storage
is not preferred in the cereal industry .
 Always store in a bag
 Dry cereals can be store up to one year
 Always follow FIFO method for proper stock rotation
 Container should be air tight
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STORAGE OF FLOUR
1. The flour should be stored in a cool, dry and well ventilated area.
2. The leftover perishable food is not kept along with the flour.
3. The storage container of flour should be cover well anytime.
4. Cockroaches, rats, and other insects should be strictly prohibited by pest
control activities.
5. The proper stock rotation system FIFO should be followed properly.
6. Unauthorized persons are not allowed to enter the storage area.
7. It should not be stored in the dampness area.
8. vegetables not stored together with flour or don’t mixed it.
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3.3 Herbs and Spices
Herbs and spices are a great way to add flavor, color and fragrance to dishes
without adding extra fat sugar, or salt. They also provide powerful
antioxidants, and have a range of other health benefits. Herbs like parsely,
sage, rosemary, basil, thyme, and dill, are leaves and can be used fresh or
dried.
Adding spices to food is a good idea for many reasons; spices don’t just make
your food taste good, they are important for your overall health, too. Ginger
and turmeric have anti inflammatory properties, while cumin and cinnamon
play a role in digestion and can help with weight management.
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Herbs have many uses in the kitchen. Herbs are the most frequently used
ingredients for flavorings food. Cooking with herbs and spices is that they can
transform your ordinary recipes into exciting culinary experiences. But there are
even more good reason to master the magic of cooking with the herbs and spices.
Traditionally herbs and spices were used as fragrant, flavor, delicious aromatic
and medicinal plants. Ever one can smell, eat, bath and heal with them. One of
the most important uses of herbs and spices is cancer fighting. When fresh herbs
are more fragrant but spices are mostly stronger as dried powders.
Spices are very important as food and as medicine. They bring out the unique
natural taste of cuisines and could be use to change the look of food to make it
more attractive in color.
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3.3.1 Importance of herbs and spices
1. From many years herbs and spices have been used. And they help in
digestions Herbs and spices can be used as medical purpose like for toothache,
clove oil is used, and garlic and fennel is used in digestion, and for swelling
turmeric and oil is used.
2. By using herbs and spices in your cooking, you can turn cheap staple
ingredients into tasty dishes.
3. By using herbs and spices we can improve the taste and nutritional value of
instant vegetables and frozen vegetables.
4. There are some spices which gives color to the food and improve the
appearance of the dish some are turmeric, saffron, coriander leaves etc which
makes the dish interesting.
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5. There are number of seasoning that improves the palatability of food they are
pepper chilies coriander seeds etc. Salt is also one of the most important
seasoning that brings the taste and flavor of food.
6. Many foods are preserved for a longer time with the help of spices. Salt is
used for preserving brine solution and other spices that have the preservative
quality are turmeric, cloves, mustard, ginger, garlic etc.
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3.3.2 Various type of continental and oriental herbs and spices

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Continental and Oriental Spices
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3.3.3 culinary uses of herbs and spices
1. Some seasonal herbs are being used to enhance the flavor and taste of
vegetables, chicken, fish and meat dishes.
2. It also provides color texture to food.
3. Spices is used in both savory and sweet cooking.
4. Spices are been used in the preparation of sauce, soups.
5. Dried herbs are best when used with oil or butter or any fat and water.
6. Some spices like chilly and peppers they add flavor, color and heat to dish.
7. Cinnamon is sweet and spicy and extremely aromatic. It can be used in
savory and sweet dishes.
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8. Herbs like basil used in tomato based dishes and Italian cuisines.
9. Parsley is mostly used for garnishing than flavoring.
10. Thymes helps in preparing many popular dishes like grilled chicken
breast with thyme and lemon, thyme potato au-gratin, it is also a good
source of fiber.
11. Rosemary is used as a flavoring agent for soups, and meat dishes
particularly lamb.
12. Mint can be used from beginning of the meal until the very end. like
soups, salads, lemonades, cocktails, candies, chocolates, tea etc.
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3.3.4 Storage system
1. Whole spices, like nutmeg, maintain their freshness longer than ground ones.
2. Keep spices and herbs away from heat, moisture, and direct sunlight. Even a
commonly used herb like dried bay leaves should be kept away from the
stove.
3. Spices and herbs will keep for a long time if you store them properly. Whole
spices can last 4 years. Ground spices like mustard can last for 2-3 years and
contribute to hundreds of tasty homemade salad dressings.
4. They don’t spoil, but spices and herbs do lose their strength. Old and weak
seasonings will not deliver the taste that they should. Don’t end up with
flavorless, just because your cloves lost their power.
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5. You don't need any special instrument to test whether spices are fresh. Just use
your senses. If the color of the spices has faded, their flavor probably has too.
Taste and smell your spices and herbs: if a strong spice like garam masala
doesn't tickle your nose and tantalize your tongue, replace it.
6. Don't sprinkle spices and herbs directly from the bottle over a steaming pot.
Steam can sneak into the spice bottle and sap your spices' power. If you're
wondering why ground spices like allspice get hard and caked in the bottle,
steam may be the culprit.
7. Make sure your measuring spoon is completely dry when you dip it into the
bottle. The moisture can quickly ruin the flavor of an aromatic spice like
cinnamon.
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8. Members of the red pepper family, including paprika and chili powder,
keep their color and stay fresher when stored in the refrigerator.
9. Replace bottle lids tightly immediately after use to keep out moisture and
lock in the flavor you want from a highly aromatic spice like fennel seeds.
10. An inexpensive coffee grinder can also be deployed to grind whole seeds,
cloves, and cinnamon sticks. Fresh-ground spices are especially flavorful.
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3.4 FATS AND OILS
Fats are oils substances obtained from animals and vegetables. Fats are made up
of three elements namely carbon, oxygen and hydrogen in the form of fatty acid.
They remain in solid state at room temperature and melt when heated. The main
function of fat is to protect the vital organs of the body and to provide the body
with heat and energy.
Fats may be classified into three types in respect to their origins.
1. Animal origin: (lard, suet, dripping)
2. Dairy origin: (ghee, butter)
3. Vegetable origin: (dalda)
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Fat and oil, group of organic substances that form an important part of the diet and also are
useful in many industries. The fats are usually solid, the oil generally liquid at ordinary room
temperatures. Some tropical products liquids in their site of origin, become solids in cooler
climates, in commerce these often retain the name originally given, e.g. palm oil and coconut
oil. Chemically fats and oils are either simple or mice glycerol esters of organic acids
belonging to the fatty-acid series.
Fats and oils are nutritionally useful and, in some form, economical sources of energy and
give a satiety value to the dish. They also contribute characteristic, palatability, qualities of
flavor and texture. They are popular used as the medium of cooking.
Various fats used in cooking are- lard (pig’s fat), suet (fat around kidneys), dripping (beef
fat), butter, ghee
Oils are extracted from coconut, palm, sesame, cotton seed, olive, peanut, mustard, corn and
sunflower. Salad oil is a deodorized and is used for salad dressings.
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Importance of fats and oils
1. Fats are composed of high amounts of saturated fatty acids which will take a solid form
at room temperature. Whereas oils are composed of mainly unsaturated fatty acids
which will take a liquid form at room temperature.
2. fat is one of the three essential macronutrients the body needs, along with
carbohydrates and proteins. Some of the best sources of these fatty acids include
avocados, olive oil, nuts like (walnuts),seeds and fatty fish.
3. Fats and oils are greasy substances of animals or plants origin which produce energy
for the body on digestion. Fats are the highest source of calorie required for the human
body. Each gram of fat provides the 9 (nine) calorie of energy per person. Fats contain
a high proportion of saturated fatty acids and are usually of animal's origin. They also
contain substances called cholesterol. Oils contain a high proportion of unsaturated
fatty acids and are usually of plant origin.
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Generally the fats are classified into two types and they are described below:
1) Animal origin fat:
 Lard:
Lard is the fat obtained from the pig. The fat is mainly taken from the loin and
kidney regions. Lard is processed by the “wet "method and it has almost 100
percentage fat content. It has low melting point and long shelf life. Each 100
gram of lard supplies around 900 kilocalories.
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 Suet:
Suet is the hard solid fat deposits at the kidney regions of animals. It is cream
in color. It can also be used on sweet and savory dishes.
 Dripping:
It is a part of animals which drips from a roasting joint. It is commercially
produced from melted meat fat that has been strained. It has the flavor of the
meat because it is obtained from the meat fat.
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 Butter
Butter is a natural dairy products which is obtained from fresh cream. It is
normally made from sweet and sour cream. Which normally contains 80 % fat
2%milk solids and more than60% water. It contains 80-82% of fat and
therefore it is regarded as high energy food and the remaining are the water
and milk. The fat soluble vitamin A and D are present in butter and there is a
small amount of calcium. Each 100 gram of butter supplies around 738
kilocalories.
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2) Plant/Vegetable origin fat:
Most common form of vegetable fat is margarine which is produced from milk
and a blend of vegetable oils like soya bean and cotton seed oil emulsified
with flavoring, salt coloring and vitamin A and D. cooking butter can be
replaced by using margarine. The margarine is made first by extracting the oils
and fats from the raw materials and these are refined, blended , flavored and
colored. Then it is mixed with fat free pasteurized milk. Different types of
margarine are available including block margarine, and soft margarine.
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Oils
Oils are obtained from vegetables or plants like sunflower oil, olive oil cooking are described
below
Olive oil
It is made from olives and commonly used in all meditation countries. This oil have no
cholesterol contents .This oil have low smoking point 165 degree Celsius and hence not
suitable for deep frying.
Coconut oil
Coconut oil is obtained from dry coconut. It is poor in unsaturated fatty acids. It is normally
used for preparing banana chips.
Sunflower oil
Most of the vegetable oils are made from sunflower seeds. This vegetable oil can be unrefined
or refined. The refined process increases its smoke point making it more suitable for frying.
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Sesame oil:
it is obtained from the extraction of the sesame seeds. It is normally use in
Asian food preparations.
Soy Bean oil: It is obtained from the soy bean by extraction. It is used in
cooking and has low cholesterol contents.
Ground Nut Oil:(peanut oil) It is obtained from the extraction of ground nuts
It is a clear colored liquid extensively used in cooking and as a salad oil.
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Culinary uses
1. Fat (butter) is used in the making of roux for thickening soups and sauces.
Roux is made by cooking butter and flour together.
2. Fat (butter) is served along with toast during breakfast and with bread rolls.
3. Fat (butter) is used in the form of shortening while making different types of
pastry dough such as sweet pastry dough, puff pastry dough, croissant
mixture etc.
4. Fat (butter/margarine) is used in the making of breakfast rolls such as
croissant, brioche, muffin, Danish pastry, doughnut etc.
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5. Fat (soft butter) is used as topping over hot soups and sauces which
prevents from skim formation.
6. Fat (butter/margarine) is used in the making of mixtures for sponge cake
cakes, pastries, cookies etc.
7. Fat(butter is used in the making of bread dough
8. Fat (clarified butter) is used for shallow frying of fish and seafood products.
9. Clarified lard(fat) is used for frying French fries
10. Pork and beef lard is used in the managing for sculptures for display
11. Beef lard is use in the making of dough for pate
12. Beef lard is used for larding steaks and chateaubriand prepared for grilling.
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Vegetables Oils:
They are liquid fats, which is obtained from soybean, sunflower, sesame, corn,
mustard, olive, almond, peanut etc. herbal oils are also available or can be
made by adding various herbs, e.g, basil, marjoram, thyme, mint, ginger,
tarragon etc.
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Uses:
1. Most oils are used for shallow and deep – frying
2. Used for making vinaigrette, mayonnaise and making pasta
3. Can be used for preserving foods
Storage:
4. Oil should be kept in a cool place. If refrigerated some oils congeal but
will return to a fluid state when removed from the refrigerator. Oils keep
for a fairly long time but may go rancid if not kept cool.
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2. Fats can be stored for several years, where as cooking oil must be rotated
more frequently.
3. Fats should be store in cool or cold conditions and sealed so that they are
not exposed to air.
4. Oils like coconut oil, palm oil has more than two years shelf life. if
unopened it will last much longer.
5. Lard should be store in refrigerator. Which means it is not a long term
storage item without refrigeration.
6. Nuts oil such as peanut, almond, walnut oil give a rich flavor to salad
dressing but are not especially good for cooking and are too fragile to
store long term.
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7. Seeds oil such as sesame, sunflower, and avocado have an even shorter shelf life
and must be refrigerated.
8. Vegetable shortening can be stored at room temperature for a year or more. If it is
tightly covered.
9. Butter is perishable so it is stored in the refrigerator. Unsalted butter may be kept
in the refrigerator for 2-3 weeks. where as salted butter may be kept somewhat
longer for 4-5 weeks. Because the salt acts as a preservatives. But in freezer at
least a half year.
10. Olive oil can be kept longer than most other edible oils. The best containers for
storage are glass, or non reactive metals such as stainless steel.
11. Ghee does not have to be refrigerated because it contains no milk solids that can
spoil.