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Week SIX (6)
Topic: Study of food commodities- types, food value, uses coloring, flavorings, condiments spices and herbs beverages, grocery and raising agent.
Sub Topic 1: types, food value and uses condiments spices and herbs coloring, flavorings,
Sub topic 2: types, food values and uses of raising agent beverages.
Types, food value and uses coloring, flavoring, condiments
Types of condiments
Condiments fall into non-exclusive categories as follows:
- Herbs and Spices
Herbs are made from various types of plants using different parts such as the leaves, flowers and stem while spices are obtained from roots, seeds, buds or barks of plant. The parts can be fresh or dried, ground or whole and are used in cookery to add all sorts of flavor such as hot, zesty, sweet tangy, to name a few.
Herbs and spices contain special oils which give them their flavor and aromas. It is important to note that they lose their valued flavor and aroma when they are kept for too long or exposed to air. Herbs include parsley, mint, bitter leaf, etc and spices include black pepper, chili pepper, mustard, garlic, onions etc.
Herbs are found both naturally and artificially and are produced locally and some are produced in foreign countries.
– Natural herbs and spices are those that are used directly as they are brought from the farm without subjecting them to any industrial processing. They include African lemon grass, bitter leaf, tea bush, black pepper, ginger, onion, garlic and different types of red pepper.
– Artificial herbs and spices are parts of plants which are produced through industrial processing. Artificial herbs and spices are mostly foreign and they include curry thyme, cinnamon, mustard, vinegar, etc.
- Seasoning
Seasonings are substances added to food to improve the flavor and taste of the food and these include salt, pepper, billi in cubes such as magi. Salt is the first and earliest and most important condiment used by humans. It is often a constituent ingredient in many other condiments. Salt is a major preservative and today it is commonly found in most processed foods.
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