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Food Commodities (Potatoes (They can be prepared in many ways (baked,…
Food Commodities
Potatoes
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Should be stored in a cool, dark, airy place.Not in plastic bags or in the fridge
Maris Piper, King Edward, Desiree, Sweet Potato
The outer layer is the skin,the flesh is the area under the skin, the pith is the watery core, the innermost part.
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They provide carbohydrates in the from of starch,some calcium and b group vitamins and water.
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Bread
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Basic bread is made using flour,yeast,salt and a liquid.
Fat ,sugar and many other flavorings can be added to bread
Bread provides carbohydrates ,protein, B-Group vitamins, calcium and iron.
Bread is included in the yellow section of the eat well guide and should make up a third of our diet.
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Cereals
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Cereals are best stored in an airtight container in a cool, dry place
Wheat , barley , oats , rye
Cereals provide a valuable source of energy in the diet as well as other nutrients if the wholegrain is used like fibre,carbohydrates,fat,iron and B vitamins.
Cereals can become stale,perish,lose flavour,develop odours and become contaimnated with bacteria and mould which could lead to food poisionong if not stored correctly
They should be kept in a cool dry place like an airtight container or in their packaging.You should check the use by date and do not mix older and newer cereals.
Fruits and vegetables
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They are very nutritious, providing good sources of vitamins A, C and E
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Fruit
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Groups of fruit
Citrus
Oranges, lemons, grapefruits
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Hard fruits
Apples, pears
Room temperature, out of direct sunlight
Soft or berry fruits
Strawberries, raspberries, blackberries
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Some fruits do not fit into any groups like pineapple and mango.Supermarkets will class these as tropical or exotic
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Vegetables
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Bulbs
Onions, leeks, spring onions
Tubers
Potatoes, sweet potatoes, yams
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Leaves
Cabbage, Brussels sprouts, Lettuce
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Fruits and seeds
Peas, courgettes, aubergine
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Contain a high amount of water.If they start to lose water they will start to lose their firmness and become limp and flabby
Can come as dried, canned ,frozen or fresh.
Pasta
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Many different shapes,styles and sizes of pasta are sold
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Fresh pasta should be stored in the fridge and dried pasta should be stored in its original packaging in a cool dry pace.
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Oats
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They mainly provide carbohydrates but they also contain some protein, fat, calcium and iron and B group vitamins.
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Rice
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When it is harvested the grains are covered in a thick outer husk which is removed during processing.
Flour
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Strong flour if from hard wheat,spring flour creates a weak flour.
White flour is fortified in the UK with calcium,iron and the B vitamins thiamine and niacin as it is lost during processing.
Flour is best stored in an airtight container(to prevent weevils) in a cool, dry cupboard.
Strong flours have high protein content this becomes gluten when the flour is mixed with a liquid during the making of a product.Gluten will gives dough elasticity and strech. When baked this will set and form a soil structure for a product.