ASSIGNING THE

KITCHEN/PREPARATION AREA

 Each group will be assigned to a preparation area in the laboratory.
Each kitchen area should be equipped with the following utensils and
equipment:
 1 2-qt tea kettle  1 drain board  1 baller
 1 1-qt saucepan  1 basting spoon  1 peeler
 1 6-inch frying pan  1 tuner  1 can opener
 1 colander  1 soup ladle  1 liquid measuring
 1 small strainer  1 wooden spoon cup
 1 chopping board  1 pair of tongs  1 dry measuring cup
 6 utility plates  1 rubber scraper  1 set measuring
 6 utility bowls  1 kitchen knife spoons
 1 large basin  1 paring knife
Other needed utensils and equipment, which will be
kept in the general storeroom, are as follows:

 6 large trays (18 x 12)  6 sherbet cups
 6 small trays (9 x 6)  6 drinking glasses 6 juice glasses
 12 dinner plates  6 small flower holders
 24 bread plates  6 sets flatware: spoon, fork, knife,
 12 cereal bowls teaspoon
 6 cups and saucers  6 luncheon napkins
 6 individual teaspoon  6 cloth tray liners 6 tray food covers 3
 6 individual creamer and sugar bowls serving bowls
 6 egg dishes  3 serving plates
 2 sets chafing dish  3 pairs serving flatware: spoon, fork,
knife
 3 dietetic scales
 SETTING UP A TRAY

 Tray service is the type of food service in hospitals. Standard-sized trays
(8 x 12) are used. An underliner is always placed to improve the
appearance of the set-up. The picture shows the proper placement of the
table environment. Individual tray decors may be placed. Foods are
arranged artistically on the plates.
 Model for Tray Service
1. rice and vegetable plate; 2. soup plate;
3. Glass; 4. Dessert; 5. Fork; 6. Dinner plate with rice; 7. Knife;
8. Tablespoon; 9. Teaspoon; 10. Cup and saucer
Model for Tray Service
Informal
Formal
 LABORATORY PROCEDURES

 Here are the rules to follow:
a. Wear the complete cooking outfit: laboratory gown (must be clean and
neat-looking, not crumpled or torn), hair net or hair cap, and closed shoes.
b. Wash hands and arms with soap and water before and after the
laboratory activity.
c. Remove rings, bracelets, and wrist watches.
d. Refrain form painting your fingernails with dark colored nail polish.
e. Bring your own hand towel.
 LABORATORY PROCEDURES

 Always observe cleanliness and sanitation.
 Utilize the cooking tools properly.
 Clean and clear the cooking area, sinks, tables, and working/preparation areas
before leaving the laboratory.
 Weigh and measure all food items before and after cooking to make diet
computations easier.
 During the evaluation period, be ready to discuss the observations made on
the exercise performed.
 If diet computations are involved in doing the exercises, show all your
calculations on separate sheets and indicate unit measurements.
 Submit the completed written exercise/s at the end of each laboratory activity.
 THE ABCs OF FOOD
PREPARATION

 TECHNIQUES IN FOOD PREPARATION
 Getting food ready to cook is just as important as the actual cooking.
Measuring, chopping, slicing, coring, and peeling the ingredients are
just some of the necessary preparation tasks. The success or failure of
many dishes depends on how well you know the ABCs of food
preparation. If you do them right, you can finish preparing the food
fast, with little effort.
 THE ABCs OF FOOD
PREPARATION

 MEASURING DRY INGREDIENTS

 Pour spoon-sifted or unsifted dry ingredients into the dry measuring

cup until overflowing, catching excess on kitchen wrap. Level off the
contents of the cup with the straight edge of a knife or metal spatula.
Never tap the cup on counter to level; do not press or pack down the
ingredients unless the recipe specifies (as with brown sugar
 THE ABCs OF FOOD
PREPARATION

 MEASURING POWDER INGREDIENTS

 Dip the measuring spoon into the baking powder, salt, or spice, and stir
to break up lumps. Fill the spoon to overflowing and then level it off
with the straight edge of a knife or metal spatula. Scrape out with a
rubber spatula.
 THE ABCs OF FOOD
PREPARATION

 MEASURING LIQUIDS

 Place the liquid measure on a level surface and fill to desired mark.
Bend over to check at eye level for accuracy.
 THE ABCs OF FOOD
PREPARATION

 PEELING RAW TOMATOES AND POTATOES

 Put tomato and potato in boiling water for 10 to 30 seconds (shorter

time for riper fruits). Remove and rinse in a cold water to stop cooking.
Peel will lift off.
 THE ABCs OF FOOD
PREPARATION

 PEELING FIRM FRUITS AND VEGETABLES (CARROTS, TURNIPS,
APPLES, AND PEARS)

 Hold the fruit or the vegetable in one hand, and with a floating blade
peeler in the other hand, peel from top to bottom, turning the fruit or
the vegetable as you progress. Trim the stem and/or root with a small
paring knife.
 THE ABCs OF FOOD
PREPARATION

 CUTTING MEAT OR VEGETABLES IN JULIENNE STRIPS OR
MATCH STICKS

 Cut meat or vegetables into 1/8" slices. Stack 3 or 4 slices together and
cut into 1/8" wide strips.
 THE ABCs OF FOOD
PREPARATION

 SLICING FIRM FRUITS AND VEGETABLES

 Peel the firm fruit or vegetable if necessary. Leave it whole or half

lengthwise; slice straight up and down, pushing knife slightly forward
with each down stroke. Slide knuckles of left hand and allow the fruit or
vegetable to control thickness of each slice.
 THE ABCs OF FOOD
PREPARATION

 DICING CELERY, CARROTS, AND GREEN PEPPER

 Cut vegetables into long strips across to make fairly neat cubes. Make
slices much closer when the recipe calls for "finely cut" or "minced."
 Food Preparation
Different ways of cutting food

Cutting food allows for easier cooking and eating. It

also makes dishes more interesting and attractive.
Some ways of cutting food are shown below:

Chopping Mincing Dicing

Cutting of food Cutting of food Cutting of food into
into coarse and into fine and small cube-shaped
irregular pieces irregular pieces pieces

2
 Food Preparation
Different ways of cutting food

Slicing Shredding Grating

Cutting of food Cutting of food Rubbing of food
into thin slices into long narrow against a grater to
strips cut it into many
small pieces

3
 THE ABCs OF FOOD
PREPARATION

 CHOPPING, DICING, AND MINCING ONION

 Halve peeled onions lengthwise. Hold on board with cut side down and
root end to your left. Make several slices from tip to root. Do not cut
through root. Next, slice from side to side. Then slice from tip to root
again, cutting across the first slices. Make all slices as close together as
possible for minced onions, about 1/8" apart for chopped.
 PURCHASING

 Purchasing is an important activity because the quality and cost
materials at the time of purchase largely determine the quality and cost
of the finished product.
 Effective purchasing aims to provide an adequate supply of food, the
right quality in the right quantity, and at the right price. To make this
possible, it is important for the food to be purchased at the right time
from the right source.
 Tips in Purchasing

 Choose whole-grain cereals and bread rather than refined ones. The
greatest concentration of B-vitamins and minerals is in the wheat germ
and outer layers of the grain. The entire germ and most of the outer
layers are removed during milling to refine or whiten the grain. Some,
but not all, of the essential nutrients are restored when flour or cereals
are enriched. In the other words, enriched foods are much better than
unenriched refined products, but whole-grain products are best. Rice
and pasta, as well as breads and cereals, are readily available in
enriched forms. Brown rice contains more vitamins than white rice, and
parboiled white rice ("converted") has more vitamins than polished rice.
 Tips in Purchasing

 If you buy skim milk or non-fat dry milk, be sure it has been fortified with
vitamins A and D. These vitamins are lost when fat is removed from the milk.
Margarine should also be fortified with vitamins A and D.
 Buy fresh or frozen fruits and vegetables rather than canned ones. Many
vitamins are soluble in water (all B-vitamins and C) and many are destroyed
by high temperature involved in canning. As a result, canned foods may retain
half or less of the original content of many vitamins; additional vitamins are
lost during storage.
 Shop for fresh produce and, if possible, pick fruits and vegetables that have
been ripened in the vine.
 Choose bright orange carrots, deep orange sweet potatoes, and dark leaf
lettuce for maximum vitamin A content.
 Steps in Purchasing

 Determine what items or products should be purchased, specifying the
quality and quantity.
 Know the market situation about the products, such as the supply,
demand, market availability, and other related information.
 Contact potential suppliers or visit possible sources to know what
products are being offered and at what price.
 Steps in Purchasing

 Compare the products available from different sources with your
product specifications.
 Evaluate what the supplier has to offer against your needs, as in the
quality available, prices, terms, conditions of delivery, methods of
payment, and the like.
 Decide on the supplier or vendor.
 Tips for a Purchaser/Marketer

 Know what to buy and where to buy quality foods.
 Determine beforehand how much you can afford to spend.
 Make a flexible marketing list.
 Use polite expressions when buying and asking for goods.
 Avoid unnecessary remarks if you do not approve of the price.
 How to Buy Fruits

 Buy fruits in season.
 Citrus fruits should be heavy for their size.
 Fruits should be firm, even-colored, and free from signs of decay.
 Fruits that are just ripe are richer in nutrients; overripe fruits have less
food value.
 How to Buy Vegetables

 Select those without signs of decay.
 Tomatoes and eggplants should be firm and free from scars and spots.
 Cabbage should be firm and heavy.
 Avoid buying vegetables that are cut and diced into pieces or peeled.
 How to Buy Meat

 Pork is pinkish red while beef is dark red.
 Know the desired part of meat before buying.
 How to Buy Chicken

 Young chicken has smooth legs.
 Know the desired part of chicken for cooking needs.
 There should be traces of fat under the skin.
 The meat should be yellowish pink.
 How to Buy Fish

 The flesh is firm and scales are fully shiny.
 The odor is not unpleasant.
 The belly walls are intact.
 The eyes are full and bright.
 The gills are red, not gray or brown.
How to Buy Fish

 Liquid Measure Volume
Equivalents

 few grains = less than 1/8 teaspoon
 60 drops = 1 teaspoon
 1 teaspoon = 1/3 tablespoon
 1 tablespoon = 3 teaspoons
 2 tablespoons = 1 fluid ounce
 4 tablespoons = 1/4 cup
 5 1/3 tablespoons = 1/3 cup
 8 tablespoons = 1/2 cup
 16 tablespoons = 1 cup or 8 fluid ounce
 8 tablespoons = 1 tea cup or 4 fluid ounce
 Liquid Measure Volume
Equivalents

 1/4 cup = 4 tablespoons
 3/8 cup = 1/4 cup plus 2 tablespoons
 5/8 cup = 1/2 cup plus 2 tablespoons
 7/8 cup = 3/4 cup plus 2 tablespoons
 1 cup = 1/2 pint or 8 fluid ounce
 2 cups = 1 pint
 1 gill, liquid = 1/2 cup or 4 fluid ounce
 1 pint, liquid = 4 gills or 16 fluid ounce
 1 quart, liquid = 2 pints
 1 gallon, liquid = 4 quarts
 Dry Measure Volume
Equivalents

 1 quart = 2 pints
 8 quarts = 1 peck
 4 pecks = 1 bushel
 Weight or Avoirdupois
Equivalents

 1 ounce = 16 drams, 437.5 grains
 1 pound = 16 ounces, 7,000 grains
 1 kilogram = 2.20 pounds
 Liquid Measure Volume
Equivalents

 1 US teaspoon (1/6 fluid ounce/o.3008 cubic inches) = 5 milliliters
 1 US tablespoon (1/2 fluid ounce/0.9025 cubic inches) = 15 milliliters
 1 US cup (8 fluid ounce/14.44 cubic inches) = 0.25 liter, approx.
 1 US minim (1/60 fluid drams/0.003760 cubic inch) = 0.061610 milliliter
 1 US fluid drams (60 minims/o.226 cubic inch) = 3.697 milliliters
 1 US fluid ounce (8 fluid drams/1.805 cubic inches) = 29.573 milliliters
 1 US gill (4 fluid ounce/7.219 cubic inches) = 118.294 milliliters
 1 US pint (28.875 cubic inches) = 0.4732 liters
 1 US quart (57.75 cubic inches) = 0.9463 liters
 1 US gallon (231 cubic inches) = 3.785 liters
 1/4 cup + 1 tablespoon = 75 milliliters (1/2 pint)
 2/3 cup = 150 milliliters (1/4 pint)
 11/4 cups = 300 milliliters (1/2 pint)
 21/2 cups = 600 milliliters (1 pint)
 Liquid Measure Volume
Equivalents

 11/4 US teaspoons = 1 English teaspoon
 11/4 US tablespoons = 1 English tablespoon
 1 US gill = 5/6 English teacup (5/6 English/Imperial
gill)
 1 US cup (2 US gills) = 5/6 English breakfast cup
 1 US pint = 1/6 English/Imperial pint
 1 US quart = 5/6 English/Imperial quart
 1 US gallon = 5/6 English/Imperial gallon
 Weight Equivalents

 1 US ounce = 1 English ounce
 1 US pound = 1 English pound
 Metric Capacity Measure

 1 kiloliter = 1,000 liters
 1 hectoliter = 100 liters
 1 decaliter = 10 liters
 1 cubic decimeter = 1 liter
 1 deciliter = 0.10 liter
 1 centiliter = 0.01 liter
 1 milliliter = 0.001 liter
 Metric Dry Measure Volume
Equivalents

 1 US pint = 0.551 liter
 1 US quart = 1.101 liters
 1 US peck = 8.81 liters
 1 US bushel = 35.239 liters
 Metric Weight Measure

 1 kilogram = 1,000 grams
 1 hectogram = 100 grams
 1 decagram = 10 grams
 1 gram = 0.035 US ounce
 1 decigram = 0.10 gram
 1 centigram = 0.01 gram
 1 milligram = 0.001 gram
 Equivalents

 2 tablespoons fat = 1 ounce
 1 cup fat = 1/2 pound
 1 pound butter = 2 cups
 1 cup hydrogenated fat + 1/2 teaspoon salt = 1 cup butter
 2 cups sugar = 1 pound
 21/2 cups packed brown sugar = 1 pound
 11/3 cups packed brown sugar = 1 cup granulated sugar
 31/2 cups powdered sugar = 1 pound
 4 cups sifted all-purpose flour = 1 pound
 41/2 cups sifted cake flour = 1 pound
 Equivalents

 1 ounce bitter chocolate = 1 square
 4 tablespoons cocoa + 2 teaspoons butter = 1 ounce bitter chocolate
 1 cup egg whites = 8 to 10 whites
 1 cup egg yolks = 12 to 14 yolks
 16 marshmallows = 1/4 pound
 1 tablespoon cornstarch = 2 tablespoons flour (for thickening)
 1 tablespoon vinegar or lemon juice + 1 cup milk = 1 cup sour milk
 10 graham crackers = 1 cup fine crumbs
 Equivalents

 1 cup whipping cream = 2 cups whipped
 1 cup evaporated milk = 3 cups whipped
 1 lemon = 3 to 4 tablespoons juice
 1 orange = 6 to 8 tablespoons juice
 1 cup uncooked regular rice = 3 to 4 cups cooked rice
 31/2 cups unsifted flour = 1 pound
 1 lb shredded American cheese = 4 cups
 1 med. apple, chopped = 1 cup
 Equivalents

 1 med. onion, chopped = 1/2 cup
 1 lb unshelled walnuts = 1 1/2 to 1 3/4 cup shelled
 7 oz spaghetti = 4 cups cooked
 4 oz uncooked noodles = 2 - 3 cups cooked
 28 saltine crackers = 1 cup fine crumbs
 22 vanilla wafers = 1 cup fine crumbs
 11/2 slices bread = 1 cup soft crumbs
 1 slice bread = 1/4 cup fine dry crumbs
 Cooking is defined as the transfer of energy from a heat
source to food. This energy alters food’s molecular structure.
Changing the taste, aroma and appearance of food. The
method you select gives the finished product a specific
texture, appearance, aroma and flavor.
 Heat Transfer

 Heat is a type of energy.
 When something gets hot it’s molecules absorb that energy.
 This causes the food’s molecules to vibrate rapidly and collide which
transfers heat energy.
 This heat energy is transferred by conduction, convection or radiation.
 Conduction

 This is the movement of heat from one item to another via direct
contact.
 Water is a better conductor of heat than air.
 Example: a turnip will cook faster in 212 degree boiling water than a
400 degree oven.
 Convection

 Natural Convection – Occurs because of warm liquids and gases to rise
while cooler ones fall. Which causes a natural circulation of heat.
 Example: simmering a stock, sauce or soup.
 Mechanical Convection – Relies on fans or stirring to circulate heat
energy more quickly and evenly. This will speed up the cooking
process.
 Radiation

 Does not require direct physical contact between the heat source and the
food being cooked.
 Instead energy is transferred by waves of heat or light striking the food.
 The two types are microwave and infrared.
 Infrared Radiation

 Uses an electric or ceramic element heated to a high temperature. This
causes waves of radiant heat that will cook the food and travels at the
speed of light in any direction.
 Examples would be broilers, toasters and the coals or wood from a fire.
 Microwave Cooking

 Heats up the water molecules in food which causes this energy to travel
through the food via conduction.
 This method will not brown food but will cook food quickly.
 Side note: the reason a plate may feel hot in a microwave is due to the
heat energy being transferred by the food to the plate.
 Effects of Heat

 Proteins Coagulate
 Starches Gelatinize
 Sugars Caramelize
 Water Evaporates
 Fats Melt
 Proteins Coagulate

 Proteins are large molecules found in both animal based food and plant
based food.
 Proteins normal form is liquid to semi-liquid.
 As proteins cook they lose moisture, shrink and become firm.
 Example: Steak becoming firmer on the grill. Egg whites changing
from clear liquid to a white solid. Most proteins coagulate at 160 to 185
degrees.
 Starches Gelatinize

 Starches are complex carbs found in potatoes, grains, wheat rice and
corn.
 When heated starch granules absorb water causing them to swell, soften
and clarify.
 In baking for example the flour (starch) absorbs water from eggs, milk
or other liquids used to make the baked items. Which causes the drying
or firming of the baked item.
 It occurs at temps of 150 to 212 degrees.
 Sugars Caramelize

 Sugars are simple carbs found in plants and animals.
 Usually occurs at temps of 338 degrees.
 Caramelizing Food is responsible for most flavors we associate with
cooking.
 Food cooked by moist heat do not get enough heat to caramelize. Only
food cooked by dry heat or combo method will caramelize.
 Water Evaporates

 All food contains some water.
 As water molecules are heated and move more rapidly they will
evaporate and cause food to dry out during cooking.
 Fats Melt

 Fat is an energy source for the plant or animal in which it is stored.
 Fat does not dissolve in water.
 As fat melts it transfers flavor to food.
 Also since fat does not burn until high temperatures it can be used to
cook and brown food.
 Cooking Methods

 Dry-heat cooking- use air or fat.
 Moist –Heat Cooking – use water or steam.
 Combination Cooking – combine dry and moist heat together.
 Dry-Heat Cooking

 Broiling
 Sauteing
 Pan-frying
 Deep-frying
 Roasting and Baking
 Grilling
 Broiling

 Uses radiant heat from an overhead source to cook food.
 Temps can be as high as 2000 degrees.
 Usually food is placed on pre-heated metal grates.
 Delicate food to be broiled will usually be placed on a sizzle platter then
under the broiler.
 Medium is air.
 Sauteing

 Uses conduction to radiate heat from flame to pan to fat to food.
 Pan and oil should be hot before food is added.
 Food needs to be turned in order to have uniform look.
 Food to be cooked should be as dry as possible to promote quick
browning.
 Stir – Frying is a variation of sauteing.
 Pan-Frying

 Similar to both sauteing and deep-frying.
 Heat is transferred using conduction at first via the flame, the pan and
the larger amount of fat in the pan to the food.
 Once the food is placed in the fat heat is then also transferred by
convection.
 This is not a common cooking method in profesional kitchens.
 Deep-Frying

 Uses both conduction and convection to transfer heat energy to food.
 In concept it is similar to boiling but because the fat does not contain
water it is a dry heat method. Also there is a huge temperature
difference.
 Foods are usually coated by breading or batter to protect the food. This
coating prevents the food from absorbing to much fat and drying out.
 Deep-Frying Cont:

 Recovery time of your deep – fryer is very important when developing
fried menu items.
 Basket method: a basket is used to hold the food being cooked in the
fryer.
 Double basket method: food is placed in oil in a basket then a second
basket is placed on top to hold food down in the oil for quick even
cooking.
 Swimming method: used to fry food that would tend to stick together
such as battered food.
 Roasting and Baking

 Food is surrounded by heat in an enclosed environment.
 Roasting refers usually to center of the plate items while baking refers
usually to pastry items.
 Uses convection to transfer heat and heat penetrates the food by
conduction.
 Conventional ovens and Convection ovens are used.
 Roasting and Baking Cont:

 Poeleing – similar to roasting and braising. It is used for tender cuts
instead of tough cuts like braising. Food is cooked in the oven covered
which converts the foods own water content to convert to steam in the
covered pot.
 Carryover cooking- food continues to cook for 10-20 minutes once
removed from oven,
 Grilling

 Heat source is beneath food to cooked.
 Can be electric, gas, wood or coal.
 Radiant heat from below cooks the food.
 Tender food items are commonly grilled.
 Although with BBQ cooking both tender and tough cuts are cooked.
Cooking temps and time are adjusted for the tougher cuts.
 Moist-Heat Cooking

 Poaching
 Simmering
 Boiling
 Steaming
 Poaching

 Uses convection to transfer heat energy.
 Used for delicate foods such as fruit, vegetables and seafood.
 Food is cooked in a liquid between 160 degrees and 180 degrees.
 Submersion method: food is completely covered in liquid.
 Shallow method: liquid comes only half way up side of food. The pan
is then covered with parchment paper or lid.
 Simmering

 Uses convection to transfer heat energy.
 Used for food that needs to be tenderized by longer, slow cooking.
 Temps are between 185 degrees and 205 degrees.
 Pasta, potatoes and grains are cooked this way.
 Boiling

 Uses convection to transfer heat energy.
 Liquid temp is 212 degrees.
 Alcohol will lower boiling point to 175 degrees causing food to take
longer to cook.
 Altitude effects boiling as well. In Vail Colorado liquid boils at 203
degrees but it takes the food longer to cook because of the lower temp.
 Salt and sugar will slightly raise the boiling point.
 Steaming

 Uses convection to transfer heat energy.
 Used to cook delicate tender food such as seafood, vegetables and fruit.
 Temp is 212 degrees or higher.
 Combination Cooking

 Braising
 Stewing
 Combines dry heat and moist heat methods.
 Used to tenderize tougher foods.
 Braising

 Combines dry heat method of sauteing to brown surface of a large cut of
meat and the dry heat method of roasting and the moist heat method’s
of steaming and simmering to break down the connective tissue if the
meat.
 Food is browned then transferred to a roasting pan liquid is added half
way up. Then covered and cooked in oven for a long period of time
until well done.
 Stewing

 Combines dry- heat method of sauteing and moist heat method of
simmering.
 Used to tenderize smaller pieces of tough cuts of meat.
 Meat is first browned in bottom of pot then liquid is added to cover
meat and simmered for along period of time until well done.
 Food For Thought

 Remember the key to beautiful food is the proper cooking of that
food!!!!!