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Topic: Study of food commodities- types, food value, uses of beverages
(Alcoholic) grocery/delicatessen and confectionery and bakery goods.
Sub Topic 1: Types, food value and uses beverages (Alcoholic) grocery/delicatessen confectionery and bakery goods, Principle of cooking- method of cooking.
Sub topic 2: Principle of cooking- method of cooking.
Types, food value and uses beverages (Alcoholic) grocery/delicatessen, confectionery and bakery goods.
Alcoholic Beverages: Wines: it has been for over 6000 years and is produced in most part of the world. It is the fermented juice of the grape and is available in many styles: red, white, rose,
Sparkling, organic, alcohol free, de-alcohol zed and low alcohol. Wines may be dried, medium dry or sweet in character and according to the types and character they may be drunk while young (within a short time of bottling) or allowed to aged (in some cases for many years). Bottled wines should always be stored on their sides so that the wine remains in contact with the cork.
This keeps the cork expanded and prevents air from entering the wine which if allowed to happen will turn the wine to vinegar. Wines are classified as
- Fortified wines: are those which have been strengthened by the addition of alcohol usually produced from grape juice; the best known are port, sherry, and Madeira
- Aromatized wines: these are produced by flavorings a simple basic wine with a blend of ingredients such as fruits, roots, bark, peel, flowers, quinne, herbs. Vermouth and dubonnet are examples of aromatized wines known as
Spirits are distillations of fermented liquids which are converted into liquid spirit: they include whiskey, gin, vodaka, brandy and rum.
Liqueurs: are flavored and sweeten spirit. A wide range of flavoring agent are employed eg. Aniseed, caraway, peaches, raspberries, violet, rose petals, cinnamon, sage, honey, coffee beans. Many different liqueurs are available. (coinstreau, cherry, brandy etc).
Cocktails and mixed drinks: this are usually are mixture of spirit with one or more ingredients from liqueurs, fruits juices, fortified wines, eggs, cream, etc. cocktails may be garnished with mint, borage, fresh fruits, olives, etc. Mixed drinks have assorted names that includes flips, fizzes, noggs, sours, cups. Cocktails and mixed drinks can also be made from non- alcoholic ingredients eg. Chapman.
Beer: is a term that covers all beer like drinks such as ale, stouts and lagers. It is made from a combination of water, grains eg barley, hops, sugar and yeast. Types of beer are bitters, mild burton, strong ale, barley wine, porter lager. Reduced alcohol are also available. Beers are good sources of energy, contain high levels of carbohydrates and protein, they are rich in mineral than wines, but lower in alcohol at only 3-5%.
Ciders: is fermented apple juices also in these categories are (i) pomagne- a sparkling cider. (ii) scrummy – strong, homemade, rough cider.
Perry: perry is fermented juice.
Delicatessen/ Grocery: literally means ‘provision store’ the name is commonly used to cover the place where a wide range of table delicacies may be bought.
Confectionary and Bakery Goods: these includes bakery goods, pastries which are popular with consumers especially children. for adults there is demand for products that has reduced fats and sugars and chefs continue to responds to these demands using alternative ingredients such as low calories sweeten and unsaturated fats. Salts are used in activating taste, in softening sugar and butter, in blending taste and activate the taste buds enhancing aroma. Examples of confectionary and bakery are: cake covering, cape gooseberries, chocolate vermicelli, cocktail cherries, fondants, gum tragacanth, honey, ice-cream, jam, marmalade, marrons glaces, mincemeat, piping jelly, vanilla wafers etc.
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