INTRODUCTION FOOD PREPARATION

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INTRODUCTION FOOD PREPARATION

Welcome Notes:

WELCOME BTLED STUDENTS.

I. INTRODUCTION:

This module aims to lead young minds and to prepare them to be skillful members of the labor force.It
entends to hone the skills that learners can be assured to have an edge over their fellow job seekers.Thus,
the module focused on the Process and Delivery of Each part is enriched with different activities that will
assess their level in terms of skills and knowledge expected to be demonstrated after completion of learning
material.

II. OBJECTIVES:

At the end of this module, you should be able to:

1. define what is food preparation is.,
2. state the importance of food preparation. ,and
3. classify the factors to be considered in food preparation.

Before you proceed to the main lesson, test yourself in

this activity.
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III. PRELIMINARY ACTIVITIES:

Direction/Instruction: CROSSWORD PUZZLE TIME ☺ FIND THE LISTED WORDS BELOW.

GREAT!!!
You may now proceed to the main lesson.
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Based on the preliminary activities, what did you notice about it?
___________________________________________________
CONGRATULATIONS!
You may now proceed to the lesson.

IV. LESSON PROPER

FOOD PREPARATION
Food preparation is retain to the actions that are performed to prepare food to either ensure that the food
we consume is safe to eat or to enhance its flavor. The definition of food preparation is narrowed down to ensuring
that the food prepared by a growing restaurant is safe to eat.

As it relates to ensuring that food is safe for consumption, food preparation can be broken down into four
categories- cleaning of preparation equipment, separation of ingredients, ensuring that foods are cooked to the right
temperature, and proper storage of prepared foods.

The steps required for cleaning food depend largely on the type of food being prepared, but the importance of doing
so is to remove dirt, bacteria, pesticides, and other potentially harmful materials that could make your patrons, and
even your staff, sick.

Additionally, food that isn't cleaned properly could leave dirt and bacteria on surfaces or preparation equipment.
When other foods are placed on these surfaces, cross-contamination could occur. However, cleaning doesn't just
relate to your staff properly preparing the ingredients to be used. It also includes washing their hands, utensils, and
surfaces properly and on a regular basis.

Ingredients should be properly separated to avoid cross-contamination. An example,is your staff or any preparation
worker should not use the same cutting board for poultry that is used for vegetables. Utensils, containers, platters,
and other preparation equipment used for raw ingredients should not be used with cooked ingredients. Certain
ingredients should also be stored separately as well.

One of the most integral components of food preparation is ensuring that your staff understands the importance of
cooking certain foods at the right internal temperature. Doing so will help protect your diners from food poisoning
since the bacteria cannot survive at those temperatures. Additionally, the foods must be kept in a heated area until it
is time to serve food or reheated thoroughly.

The fourth piece of the food preparation puzzle is the proper storage of prepared foods. That is, how to refrigerate
and freeze leftover food. According to foodsafety.gov, the bacteria responsible for causing most cases of food
poisoning can reproduce the fastest between 40 forty degrees and 140 one hundred forty degrees F.

The best way to combat this is to use an appliance thermometer and know that your refrigerators are set below 40
forty degrees F and that your freezers are set at 0 zero degrees or below. Although freezing won't destroy the
bacteria, it does stabilize it until the food can be heated to a temperature that can destroy it.
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INTRODUCTION FOOD
IMPORTANCE OF PREPARATION
FOOD PREPARATION

● Food poisoning- Teaching your staff to adhere to proper food preparation helps reduce the likelihood that
your diners will suffer from food poisoning. Many times, food poisoning occurs because certain foods aren't
stored at the proper temperature. Bacteria that cause food poisoning reproduce the fastest between 40
forty degrees and 140 one hundred forty degrees F. Food not stored or at the right temperature or food not
cooked to the proper temperature can cause food poisoning.

● Food allergies- You may have diners with food allergies. Proper separation of foods during the preparation
process is one way that your establishment can help diners choose your restaurant with confidence. By
training your staff to always use separate cutting boards, utensils, bowls, platters, and the like., you may
very well save a life or, at the very least, save a diner from a very uncomfortable experience!

● Higher food quality- Better food quality means a better reputation for your restaurant. Proper food
preparation is an easy way for your restaurant to ensure that it's serving higher quality dishes.

● Fewer issues with the state- As a licensed establishment, you're required to undergo certain inspections.
Your staff is required to know and follow certain food preparation techniques. By following the required
practices, you'll have fewer issues with the state and save yourself a lot of trouble well as lot of money.

FACTORS TO BE CONSIDERED IN FOOD PREPARATION

 1. GENERAL  Food standards are difficult to define and are not measurable by mechanical means. However, it is possible
toevaluate food products in terms of nutritive value, flavor, and appearance. 

2. OBJECTIVES OF FOOD PREPARATION The objectives of good food preparation are to conserve the nutritive
value of the food; to improve the digestibility; to develop and enhance flavor and attractiveness of original color,
shape or form, and texture; and to free the food from injurious organisms and substances.

a. CONSERVATION OF NUTRITIVE VALUE The nutritive value of any food depends upon its composition. If the
preparation does not involve cooking or soaking, the original nutritive value may be regarded as largely conserved.
When the preparation involves cooking, certain changes may occur, the most important of which are the destruction
of some of the vitamin content and some loss of minerals. Specific changes in nutritive value are discussed with
each food group included in this text.

b. IMPROVEMENT OF DIGESTIBILITY When some foods are cooked, chemical changes take place that are
identical with those of digestion. For example, starch is transformed into dextrin and sugars, and fats are partially
split. In some cases, when food items are cooked at high temperature or with long-continued low heat, the
consistency of the food item changes but digestibility of the product is not improved. The result may be a cooked
item that is not easily digested.

c. ENHANCEMENT OF FLAVOR AND ATTRACTIVENESS The effect of cookery on the palatability of food may
be to enhance and to conserve the normal flavor, to develop a particular flavor, or to blend flavors. The volatile
substances that produce flavor in a food may be driven off or may be changed to other compounds far less
enjoyable. The effects of cookery on color, form, and texture are also important factors in the palatability of food.

* FLAVOR To conserve and enhance the original flavor of foods, the cooks must insure that the correct
temperature for producing the desired results is used. The standard recipe gives the cooking instructions for each
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type of food. INTRODUCTION FOOD PREPARATION

* COLOR The conservation of color, such as the green of beans and the red of beets, or the development of color,
such as in the roasting of meats and the baking of cookies and cakes, is one goal of cookery.

* FORM Foods may be prepared so that the original form or shape is maintained or so that some other form is
produced. Baked apples, boiled potatoes, and broiled steaks are obvious examples of foods that show little marked
change in form when properly prepared. French fried potatoes, sliced beets, diced carrots, and all pastries, batters,
dough, casseroles, and similar dishes are cooked foods in which the original foods or ingredients are changed. The
slices or other forms should be uniform in size, thickness, and contour to present an appetizing finished product.
Also, the slices or other shapes should be apparent as such, rather than as a mass.

* TEXTURE Texture may be maintained in its natural state, softened as in some fruits and vegetables, or hardened
as in pastries, batters, and dough. Marked changes in texture are usually accompanied by changes in form. The
food preparation should maintain or develop the texture that is regarded as desirable and characteristic of a given
standard product. Salad ingredients that are too finely shredded or creamed dishes that are of pastry consistency
present forms that do not enhance the attractiveness of the finished food items.

d. MAKING FOOD SAFE FOR HUMAN CONSUMPTION Foods must be handled properly from purchase until
consumption. The safety of food for human consumption often depends on destroying by cooking those
microorganisms and parasites that cause infectious diseases and food poisoning and cause off-flavors,
discoloration, and similar spoilages that may be unpleasant and distasteful but are not necessarily cause for human
illness. Management practices for the safe preparation of each type of food are discussed later in this text.

3. PALATABILITY OF FOOD One of the desired results of food preparation is palatability. Factors that contribute
to palatability are shown in figure 1. Every food has a characteristic appearance, odor, taste, and feel which is
associated with normality, and any deviation from this normality is not acceptable. Even changes in the color of
foods may be an indication of change in their nutritive value. Palatability depends largely upon the freshness of
foods. Methods of pre-preparation and cookery which enhance the Palatability of the food, suitable seasonings
which supplement the natural flavors, and proper serving temperatures influence greatly the acceptability of all food
times.

Figure 1. Factor that contribute to the palatability of foods

a. APPEARANCE Appearance, a very important part of food, is a visual element to which human eyes, minds,
emotions, and palates are very sensitive. A soldier is quick to make comparisons between what he sees and what
he eats. The perishability of food and the length of time between preparation and serving make it necessary for the
food service sergeant to incorporate control of quality in food preparation.

* COLOR Control of color in food products has received much attention in recent years. The food service sergeant
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must realize that foods should be prepared in a manner that preserves color and that foods must be served in a
manner that capitalizes on the art and psychology of food color. A sprig of parsley breaks the monotony of an
otherwise colorless serving tray; mint jellies or cranberry sauce let me introduces regarding this color to light-colored
meat; and segments of lemon help brighten fish placed in the serving line.

* CONSISTENCY Consistency pertains to degree of firmness or density or to retention of form of the food being
prepared. Soups, sauces, gravies, gelatins, and puddings are some of the foods that have a consistency or a
cohesion of the ingredients for which standards of quality have been established.

(a) Soups are classified as thin, thick, special, and cold; each has its own consistency. The standard
recipes contain quantity requirements that should be followed to obtain the acceptable consistency.

(b) Sauces are used with meats, desserts, fish, and vegetables of all kinds. All types of sauces have the same
purpose--to enhance the flavor and appearance of the foods they accompany. Sauces should present a pleasing
contrast in consistency, flavor, and color with the food.

(c) Gelatins are used in salads, cold soups, aspics, and desserts are used to decorate meats. The proper
consistency of each type of gelatin is obtained by close adherence to the recipe.

(d) Custards and puddings are made from ingredients that cause the consistency of the finished product to
depend heavily on the cooking principles. Care must be taken in the preparation and cooking of these food items to
avoid lumpy, tough, rubbery, curdled, and quivery results.

(e) Other foods such as whipped potatoes must be prepared and served in quantities that insure a generally
acceptable consistency. Lightly whipped potatoes that have settled into a soggy mass are not appealing, and
creamed beef that has the consistency of dough is not tempting.

* ARRANGEMENT Food heaped in the serving trays is not attractive; two light-colored foods placed side by side in
the steam table lack eye appeal. The food service sergeant and the cooks must visualize the items listed on the
menu as they will appear when served and make an effort to arrange the food attractively on the serving line.

* SIZE OF PORTIONS Large portions of food tend to dull the appetite; small portions are not satisfying. However,
the sizes of the portions to be served by dining facilities are established by the master menu, and the recipe should
present no problem.

* SHAPE OR FORM Variety in shapes helps create an appealing meal. Too many creamed or mashed items on
the serving line are not attractive. An interesting serving line should contain one flat item, one in a mound, and one
in strips.

* FLAVOR Flavor is more elusive to judge than appearance. It is influenced by such factors as temperature and the
sensitivity of taste of the person eating the food. Flavors often change in cooking; some are lost in the steam; and
others are decomposed. Some of the changes such as the browning of meat are highly acceptable, and others such
as the strong flavor that develops in cabbage that is cooked long are considered unpalatable

* TEMPERATURE To be palatable, foods and beverages should be served at their desired temperatures. Fruit
cups, fruit and vegetable juices, and fruit and vegetable salads should be thoroughly chilled when served. Soups,
meats, and fish should be served hot, unless the recipe indicates otherwise.

* SEASONING Salts, spices, herbs, and other condiments are known as seasoning. Spices are pungent in aroma
and are often pungent in flavor. Herbs are more delicate than spices in both aroma and flavor. Seasoning should be
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used to enhance, not to disguise, the natural flavor of food.

* TEXTURE Texture refers to the manner of structure of foods and is best detected by the feel of foods in the
mouth. Crisp, soft, grainy, smooth, hard, and chewy are some adjectives used to describe foods. A variety of
textures of foods make a menu more pleasing. Experience should aid the food service sergeant in determining
whether the texture of a food item is palatable.

* ODOR The sense of smell is 25,000 times more sensitive than the sense of taste. Odorous compounds must
contact the olfactory nerves in the nasal passage before an odor can be detected. The common odor classifications
include the earthy, fruity, flowery, fishy, spicy, putrid, and oily odors. The food itself should have an odor
characteristic of the product. For example, the characteristic odors of ripe bananas and melons are indicative of the
flavor.

* DEGREE OF DONENESS Changes in appearance, rigidity, thickness of sauces, tenderness, flavor, the length of
the heating period, and the attainment of a definite temperature are the methods commonly used in determining
doneness. Cakes are tested by the "toothpick" or "spring" test.

4. PROGRESSIVE COOKERY Progressive cookery is one of the most important aspects in controlling the quality
of vegetables and other food items. Progressive cookery is defined as "the cooking of food in minimum quantities
and at proper intervals to meet the requirements of the serving period to insure uniform quality throughout the entire
meal." Small quantities of a food item (10 pounds or less) are cooked in one vessel at different intervals as needed.

a. Fix definite responsibility for progressive cookery of food items.

b. Designate the amounts to be cooked at each time to avoid the last-minute rush in determining the amount.

c. Keep an even flow of fresh batches by predetermined plan according to rate consumption of different foods.

d. Cook most vegetables until crisp-tender for best color, texture, flavor, and nutritional value.

e. To present the most attractive service, do not mix batches at the steam table.

f. Note the specific intervals for cooking foods on the cooks' worksheet.

g. Make a general rule that when a steam table insert pan is half empty, another cooked batch will be finishing up to
replace it.

We had just finished the discussion on decision. Let’s

move on to the next higher level of activities or exercises that
demonstrate your potential skills/knowledge of what you have
learned.

V. ANALYSIS, APPLICATION AND EXPLORATION

Direction: Matching Type: Match Column A with the Column B. Write the letter of the correct answer
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letter before each number.

1. The sense of smell is 25,000 twenty-five thousand times more a. ODOR

sensitive than the sense of taste.
2. Progressive cookery is one of the most important b. PROGRESSIVE COOKERY
aspects in controlling the quality of vegetables and
other food items.
3. Texture refers
to the
manner of Finally, let us summarize the lesson of what we had discussed
structure of today. food
and is c.
TEXTURE
best detected by the feel of food in the mouth.

4. These are classified as thin, thick, special, and cold and each d. SOUP
has its own consistency.

5. Variety in shape helps create an appealing meal. e. SHAPE OR FORM

6. It is more elusive to judge than appearance. f. FLAVOR

7. Better food quality means a better reputation g. HIGHER FOOD QUALITY

for your restaurant.
8. To be palatable, foods and beverages should be served h. TEMPERATURE
at their desired temperatures.

9. are used in salads, cold soups, aspics, and desserts i. GELATINS

and are used to decorate meats

10. In complete thought j. SIZE OF PORTIONS

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VI. GENERALIZATION

● Write the most important part of the lesson.

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KUDOS!
You have come to an end of Module 1.
OOPS! Don’t forget that you have still an assignment to do.
Here it is….

VII. ASSIGNMENT

Name: ______________________________ Year & Section: __________________

Direction: identify what is refffered to each statement and choose the correct answer from the
choices provided inside the box. Write it on the blank before each number.
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1. One of the desired results of food preparation is palatability. Factors
2. It pertains to degree of firmness or density or to retention of form of the food being prepared
3. When some foods are cooked, chemical changes take place that are identical with those of digestion.
4. It consist of the actions that are performed to prepare food to either ensure that the food we consume is safe to
eat or to enhance the flavor.
5. These are made from ingredients that cause the consistency of the finished product to depend heavily on the
cooking principles.
6. Changes in appearance, rigidity, thickness of sauces, tenderness, flavor, the length of the heating period, and
the attainment of a definite temperature are the methods commonly used in determining doneness.
7. It refers to the manner of structure of foods and is best detected by the feel of food in the mouth. Crisp, soft,
grainy, smooth, hard, and chewy are some of the words used to describe foods.
8. Salts, spices, herbs, and other condiments are known as seasoning. Spices are pungent in aroma and are
often pungent in flavor.
9. It is more elusive to judge than appearance.
10. It a very important part of food and, is a visual element to which human eyes, minds, emotions, and palates are
very sensitive.

APPEARANCE B.FLAVOR C. SEASONING D. TEXTURES E. DEGREE OF

DONENESS

F. CUSTARDS AND PUDDINGS G. FOOD PREPARATION

H. IMPROVEMENT OF DIGESTIBILITY I. CONSISTENCY J. PALATABILITY OF

FOOD.

(This assignment will be submitted on face to face class.)

After your long journey of reading and accomplishing the

module, let us now challenge your mind by answering the evaluation
part of this module.

VIII. EVALUATION

Name:______________________________ Year & Section: __________________

Direction: Read each sentence/situation carefully and select the correct answer from among the given
choices its corresponding letter.
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1. It is fix definite responsibility for progressive cookery of food items.
A. FOOD PREPARATION
B. SCIENCE AND NUTRITION PREPARATION
C. PROGRESSIVE COOKERY
D. FOOD PALATABILITY
2. Designate the amounts to be cooked at each time to avoid the last-minute rush in determining the amount.
A. FOOD PREPARATION
B. SCIENCE AND NUTRITION PREPARATION
C. PROGRESSIVE COOKERY
D. FOOD PALATABILITY
3. Keep an even flow of fresh batches by a predetermined plan according to rate consumption of different foods.
A. FOOD PREPARATION
B. SCIENCE AND NUTRITION PREPARATION
C. PROGRESSIVE COOKERY
D. FOOD PALATABILITY
4. Cook most vegetables until crisp-tender for best color, texture, flavor, and nutritional value.
A. FOOD PREPARATION
B. SCIENCE AND NUTRITION PREPARATION
C. PROGRESSIVE COOKERY
D. FOOD PALATABILITY
5. To present the most attractive service, do not mix batches at the steamtable.
A. FOOD PREPARATION
B. SCIENCE AND NUTRITION PREPARATION
C. PROGRESSIVE COOKERY
D. FOOD PALATABILITY
6. Note the specific intervals for cooking foods on the cooks' worksheet.
A. FOOD PREPARATION
B. SCIENCE AND NUTRITION PREPARATION
C. PROGRESSIVE COOKERY
D. FOOD PALATABILITY
7. Make it a general rule that when a steam table insert pan is half empty, another cooked batch will be finishing
up to replace it.
A. FOOD PREPARATION
B. SCIENCE AND NUTRITION PREPARATION
C. PROGRESSIVE COOKERY
D. FOOD PALATABILITY
8. These are the actions that are performed to prepare food to either ensure that the food we consume is safe to
eat or to enhance its flavor.
A. FOOD PREPARATION
B. SCIENCE AND NUTRITION PREPARATION
C. PROGRESSIVE COOKERY
D. FOOD PALATABILITY
9. Suitable seasonings which supplement the natural flavors, and proper serving temperatures influence greatly
the acceptability of all food items constitute this.
A. FOOD PREPARATION
B. SCIENCE AND NUTRITION PREPARATION
C. PROGRESSIVE COOKERY
D. FOOD PALATABILITY
10. This refers to the state when changes in appearance, rigidity, thickness of sauces, tenderness, flavor, the length
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of the heating period, and the attainment of a definite temperature are the methods commonly used in
determining doneness. Cakes are tested by the "toothpick" or "spring" test.
A. FOOD PREPARATION
B. DEGREE OF DONENESS
C. PROGRESSIVE COOKERY
D. FOOD PALATABILITY

(This evaluation will be submitted on face to face class.)

CONGRATULATIONS on reaching the end of this module!

You may now proceed to the next module.
Don’t forget to submit all the exercises, activities and portfolio
On face to face class.
KEEP UP THE GOOD WORK.
Well Done!!!