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- 1. Reporters: Eden G. Aniversario Ivy Grace A. Basilad Darvin Dagum
- 2. Organizing and Preparing Food Food Preparation is a tedious and meticulous process that requires thorough planning and organizing of tools, equipment, and ingredients.
- 3. Getting Ready for Food Preparation Preparing the tools and equipment to use Assembling and preparing ingredients for menu items Planning for the process work Allotting time for work to be done. includes preparing the tools and equipment, assembling and preparing ingredients for menu items, planning for the progress of work, and allotting time for the work to be done. Be familiar with the specification of different ingredients like diaries, staples, condiments, seasoning, and sauces, fruits and vegetables, fish and seafoods, deli products, and beverages
- 4. Importance of Organizing and Preparing Food If the food does not meet the standard of flavor and taste of customers, it will not be patronized. It is this preparation section section of the kitchen that food waste must be closely watched.
- 5. Preparing Dairy Milk Fresh Milk Evaporated Condensed Powdered Buttermilk Skimmed Milk Chocolate Milk Milk Coffee Creamer Yogurt Cream Cheese Butter Margarine Butter Compound Dry Goods Rice Cereals Sugar Flour Pasta Condiments Seasonings Sauces
- 7. Meal planning means planning diets which will provide all nutrients in required amounts and proportions i.e. adequate nutrition.
- 8. The meal planning helps to make the best use of the material, time and financial resources. Meal planning is of utmost importance because it economizes on time, labour and fuel. Meals can be planned according to the budget of the family.
- 9. Meal planning allows one to select different foods from the same food group and avoid monotony Meal planning determines the adequacy of the diet, the kinds of foods purchased, its quality and cost, the way it is stored, prepared and served.
- 10. 1. To satisfy the nutritional needs of the family members. 2. To keep expenditure within family food budget. 3. To take into account the food preference of individual members. 4. Using methods of cooking to retain maximum nutrients. 5. To economize on time, fuel and energy. 6. To serve attractive and appetizing meals.
- 11. Nutritional adequacy Economy The facilities and help available Satiety Value Personal likes and dislikes Religion, traditions and customs Food fads and fallacies Availability of foods stuffs and climate Variety Schedules of family members Family size and composition Meal Times Occasion
- 12. Breakfast Brunch Elevenses Lunch Tea Supper Dinner
- 21. Food Preparation is a tedious and meticulous process that requires thorough planning and organizing of tools, equipment, and ingredients.
- 22. Remember These: Getting ready for the food preparation includes preparing the tools and equipment, assembling and preparing ingredients for menu items, planning for the progress of work, and allotting time for the work to be done.
- 23. Be familiar with the specification of different ingredients like diaries, staples, condiments, seasoning, and sauces, fruits and vegetables, fish and seafoods, deli products, and beverages Getting Ready for Food Preparation Preparing the tools and equipment to use Assembling and preparing ingredients for menu items Planning for the process work Allotting time for work to be done
- 24. Choose Food Processed for Safety Wash Hands Repeatedly Keep All Kitchen Surfaces Dry and Clean Use Safe Water
- 25. PREPARATION OF FRUITS AND FRUIT COOKERY
- 26. 1. Serve fresh cut-up fruits immediately to prevent discoloration. 2. If possible, cook fruits with their skin to maximize their soluble fiber and nutrients. 3. Cut uniformly for even cooking. 4. Use only small amount of liquid when cooking to prevent nutrient loss. 5. Cook with sugar to retain shape and desirable texture. 6. Cook at the shortest possible time for nutrient and flavor retention.
- 28. 1. Do not defrost frozen meat and poultry products at room temperature. Keeping the products cold during defrosting is the key to preventing bacteria from growing. 2. Always cook fresh meat and poultry products immediately after microwave defrosting. During microwave defrosting, random areas will sometimes begin to cook, creating temperatures easily high enough for harmful bacteria to thrive.
- 29. 3. To defrost meat or poultry products in cold water, do not remove original packaging. Be sure the package is airtight or put it into a leak-proof bag before submerging the product completely in cold water, changing the water every 30 minutes so that it continues to defrost. Note: Foods defrosted in the microwave or by the cold-water method should be cooked before re-freezing because they may have been held at temperatures higher than 40 F.
- 30. 4. Wash all utensils, cutting surfaces and counters with hot, soapy water after contact with meat and poultry. If possible, use a separate cutting board for fresh meat and poultry products. 5. Wash hands thoroughly in hot, soapy water before and after handling meat and other fresh foods. 6. Keep fresh meat and meat juices away from other foods, both in the refrigerator and during preparation.
- 31. A salad is a dish consisting of a mixture of small pieces of food, usually vegetables. However, different varieties of salad may contain virtually any type of ready-to-eat food.
- 32. French dressing emulsified viscous fluid prepared from vegetable oil, acidifying agents and seasonings. Mayonnaise consist of salad or winterized oil, vinegar or lemon juice, egg yolk or whole egg and seasonings including salt, sugar and spices. Cooked Salad Dressing emulsified, semi-solid food prepared from vegetable oil, an acidifying agent, one or more yolk-containing ingredients and a cooked or partly-cooked starchy paste.
- 33. Why is a clean kitchen important? In the hospitality industry, it is important to keep food safe to eat so that people dont get sick. The main way to do this is to keep everything clean. This includes: all areas where food is received, prepared, stored and served all the equipment used to prepare and serve food. The kitchen and equipment quickly get dirty through normal use. Germs in a dirty kitchen will spread and the food wont be safe to eat.
- 34. Also, first impressions are very important in the hospitality industry. If things are not clean, guests will see this straight away and not want to stay or recommend the business to other people. The government has laws that businesses and people handling food must follow. One law is called the Food Act. It sets minimum (lowest level) standards for cleanliness of food storage, preparation and service areas, and for hygienic (clean) food handling practices.
- 35. 1. Clean Get rid of anything that you can see on the surface e.g. grease, food scraps, dust and spills. Do this by sweeping, scrubbing, vacuuming, mopping or wiping. Remember that there could still be germs on the surface that you cant see, so you may need to take another step, called sanitising. Two basic processes are used to clean a kitchen and kitchen equipment.
- 36. 2.Sanitise Reduces the number of invisible germs to safe levels on food-contact surfaces, but doesnt kill them all. Very important for areas where food is prepared. 2 methods: a) Spray, rinse or wipe the surface or item with a food-grade chemical sanitiser b) Use heat, steam or boiling water to kill germs. When you are using heat, steam or boiling water, be careful not to burn or scald yourself.
- 37. 1. PRE-CLEAN Get rid of loose dirt from the item or surface to make the cleaning easier. For example: sweep dirt from the floor before you wash dust cobwebs from shelves before you wipe rinse plates with high pressure water before you stack them in the dishwasher scrape food from cooking utensils before you put them in the dishwasher. Treat any stains or something that is really dirty with a special cleaner. For anything really difficult, ask your supervisor for advice.
- 38. Wash the rest of the dirt and grease from the item or surface. Use the correct cleaning product, equipment, water temperature and cleaning methods e.g. scrubbing, wiping, scouring or dishwasher. Usually you need to rinse off the cleaning product, so there is not even a small amount left to be in contact with food. Use clean hot water. Be careful not to waste water. If you are not sure what to use, ask your supervisor. If you are using the dishwasher, make sure you have been trained in how to use it and follow the instructions.
- 39. This reduces germs that make food unsafe to eat. You must sanitise all surfaces and equipment used in food preparation. You can sanitise using chemicals or heat. Chemicals This is practical for larger areas e.g. benches. Some sanitisers need to be rinsed off but others can be left on. Read the instructions or ask your supervisor. Heat The main way is to use a commercial dishwasher. Hot water from the tap is not hot enough. Things will be very hot after they come out of a dishwasher, so be careful handling them. Some kitchens have special sanitising equipment using steam or ultra violet (UV) light.
- 40. It is best to let things air dry. Drying with a cloth or tea towel can spread germs and put lint on items. If dishes are washed in a dishwasher, the drying cycle will dry them well.
- 41. Cleaning takes time and costs money. With planning, well designed and organised food businesses can reduce the time required for thorough cleaning.
- 42. All items must be stored off the floor. Allowing clearance from the floor gives plenty of room for cleaning beneath shelving and equipment. Undertake regular maintenance, for example filling holes and replacing damaged tiles. Keep only what you need at the food business premises. Implement and display a cleaning schedule so all staff know their cleaning responsibilities.
- 43. Keep wood out of the kitchen. Wood absorbs moisture, provides a breeding ground for food-borne disease pathogens and cannot be easily cleaned and sanitised. Wipe down utensils and surfaces with paper towels. Dish cloths (tea towels) can spread bacteria. If hosing down equipment and surfaces, use a high-volume, low pressure hose. High pressure hoses can splash and spray dirt onto surfaces and create aerosols that may contain and spread pathogens.
- 45. The ancient Jews is said to have wrapped meat from the Paschal lamb and bitter herbs between two pieces of old- fashioned soft matzah, flat, unleavened bread, during Passover in the manner of a modern sandwich wrap made with flatbread. Flat breads of only slightly varying kinds have long been used to scoop or wrap small amounts of food en route from platter to mouth throughout Western Asia and Northern Africa. From Morocco to Ethiopia to India, bread is baked in flat rounds, contrasting with the European loaf tradition.
- 46. The first written usage of the English word appeared in Edward Gibbons journal, in longhand, referring to "bits of cold meat" as a "Sandwich". It was named after John Montagu, 4th Earl of Sandwich, an 18th-century English aristocrat, although he was neither the inventor nor sustainer of the food. It is said that he ordered his valet to bring him meat tucked between two pieces of bread, and because Montagu also happened to be the Fourth Earl of Sandwich, others began to order "the same as Sandwich!" It is said that Lord Sandwich was fond of this form of food because it allowed him to continue playing cards, while eating without getting his cards greasy from eating meat with his bare hands.
- 47. A Peanut Butter and Jelly Sandwich Alternative name(s) PB & J Place of origin United States Serving temperature Chilled, room temperature, or heated Main ingredient(s) Peanut butter, jelly, bread Variations Multiple
- 49. Club Sandwich Alternative name(s) Clubhouse Sandwich Place of origin United States Type Mayonnaise sandwich Main ingredient(s) Bread, turkey, bacon, lettuce, tomato
- 51. Sloppy Joe Alternative name(s) Wimpies, yip yips, slush burgers, barbecues, hot tamales, taverns Place of origin United States Course Main Serving temperature Hot Main ingredient(s) Ground beef, onions, sweetened tomato sauce or ketchup, seasoning, hamburger bun Sloppy Joe meat being prepared
- 53. Reuben on rye from Katzs Delicatessen Place of origin Omaha, Nebraska, U.S. Creator(s) Reuben Kulakofsky Course Main course Main ingredient(s) Corned beef, sauerkraut, Swiss cheese, and either Russian dressing, Thousand Island dressing or Dijon mustard if served on the west coast, and rye bread.
- 55. Monte Cristo Sandwich Place of origin United States Type Sandwich Main ingredient(s) Bread, ham, cheese, (Emmental or Gruyere a type of cheese), egg batter
- 57. Cheese Sandwich Alternative name(s) Grilled cheese sandwich, cheese toast, toasted cheese, cheese toastie Serving temperature Cold or hot Mainingredient(s) Cheese, bread Variations Multiple
- 59. BLT Sandwich on toast Alternative name(s) Bacon, Lettuce and Tomato Serving temperature Hot or Cold Main ingredient(s) Bacon, lettuce, tomato, mayonnaise, bread Variations Club Sandwich
- 62. Dagwood Bumstead holding a Dagwood sandwich in a hand screw clamp Type Sandwich Main ingredient(s) Bread, meats, cheeses, condiments
- 64. Shrimp po' boy Origin Alternative name(s) po-boy, po boy, poor boy Place of origin United States Region or state Louisiana, Alabama and Mississippi Main ingredient(s) Multiple Variations Multiple
- 66. French Dip Sandwich Alternative name(s) Beef Dip Place of origin United States Creator(s) Multiple claims Course Main Serving temperature Hot Main ingredient(s) Baguette (a type of bread), roast beef, au jus (beef juice) Variations With cheese
- 68. Cheese Steak with ProvoloneCheese Alternative name(s) Philadelphia cheesesteak, Philly cheesesteak Place of origin United States Region or state Philadelphia, Pennsylvania Creator(s) Pat & Harry Olivieri Course Main course Serving temperature Hot Main ingredient(s) Sliced steak, cheese, bread Variations Multiple
- 70. A Submarine Sandwich Alternative name(s) Multiple Place of origin United States Region or state Northeast Main ingredient(s) Multiple Variations Multiple
- 72. A Hamburger Place of origin Germany, United States Course Main Course Serving temperature Hot Main ingredient(s) Ground beef, bread
- 76. 1. ColdSandwiches 2. Hot Sandwiches
- 78. Open sandwiches make use of one kind of bread with the filling on top.The slices of white bread can be cut into squares, triangles or rounds.
- 80. Butter is spread lightly on top and pieces of cheese or meat fillings are arranged and garnished attractively like that make /use of biscuits, cookies or toasts instead of using breads.
- 81. A plain sandwich is made up of two slices of bread, preferably a day-old bread, toasted if desired, and on which butter can be readily spread. Its crusts may or may not be removed, depending upon your preference.
- 82. Butter, mayonnaise or a prepared sandwich spread may be used as lining to prevent the bread from absorbing moisture from the filling. Moreover, it ensures that the bread and the filling will stick together.
- 84. Pinwheels are made of bread cut lengthwise, about 3/8 inch thick. Fresh cream bread is preferable because they are easy to roll and will not crack.Trim crusts and flatten long slices with rolling pin.
- 85. Spread bread with softened butter or margarine and your choice of any smooth filling, like creamed cheese, marmalades, cheese pimiento, peanut butter, jams and jellies. Smooth filling are ideal for pinwheel sandwiches, because they do not have bulk and can be spread thinly. Roll up bread like a jelly roll.
- 87. Tea sandwiches are small fancy sandwiches made from light, delicate ingredients and bread that has been trimmed of crusts. And may be made ahead of time and frozen.They are often cut into fancy shapes, squares, rectangles and oblongs add to the variety. Fillings and spreads can be the same as those for canap辿s. .
- 90. Are made with more than two slices of bread (or rolls split into more than two pieces) and with several ingredients in the filling.The club sandwich is a popular multi-decker sandwich, made of three slices of toast and filled with sliced chicken, mayonnaise, lettuce, tomato and bacon and cut into four triangles.
- 92. Wraps are sandwiches in which the fillings are wrapped, like a Mexican burrito, in a large flour tortilla of similar flatbread.They may be served whole or cut in half if large
- 94. Simple hot sandwiches consist of hot fillings, usually meats but sometimes fish, grilled vegetables, or other hot items, between two slices of bread.They may also contain items that are not hot, such as a slice of tomato or raw onion on a hamburger..
- 96. Open-faced sandwiches are made by placing buttered or unbuttered bread on a serving plate, covering it with hot meat or other filling and topping with a sauce, gravy, cheese, or other topping.This type of sandwich is eaten with a knife and fork.
- 97. Grilled sandwiches, also called toasted sandwiches, are simple sandwiches that are buttered on the outside and browned on the griddle, in a hot oven, or in a Panini grill. Sandwiches containing cheese are popular for grilling.
- 98. Deep-fried sandwiches are made by dipping sandwiches in beaten egg and sometimes in bread crumbs, and then deep-fry..
- 99. Flavored breads served with dips like quesadillas and burritos
- 100. f霞庄
- 102. Pita or pitta also known as Arabic bread, Lebanese bread or Syrian bread, is a soft, slightly leavened flatbread baked from wheat flour, which originated in the Near East, most probably Mesopotamia around 2500 BC.