NUTRITIONANDDIETTHERAPY

LABORATORY
 Organization of the Class
and LaboratoryPreparation
Each kitchen should be equipped with the
following utensils and equipment:
12-qt teakettle 6 Utilitybowls
11-qt saucepan 1Large basin
16-inch fryingpan 1Drainboard
1Colander 1Basting spoon
1Small strainer 1Tuner
1Choppingboard 1Soupladle
6 Utilityplates 1Woodenspoon
1Pair oftongs 1Dry measuring cup
1Rubber scraper 1Set measuringspoon
1Kitchen knife
1Paring knife
1Baller
1Peeler
1Can opener
1Liquid measuringcup
Other kitchen utensils and equipment, which will
be kept in the general storeroom:
6 Large trays 6 Eggdishes
6 Smalltrays 2 Sets chafing dish
12Dinner plates 3 Diateticscales
24 Bread plates 6 Sherbet cups
12Cerealbowls 6 Drinkingglasses
6 Cups and saucers 6 Juiceglasses
6 Individual teapots
6 Individual creamer
and sugarbowls
6 Small flowerholders
6 Sets flatware: spoon, fork, knife, teaspoon
6 Luncheonnapkins
6 Cloth tray liners
6 Tray food covers
3 Servingbowls
3 Servingplates
3 Pairs serving flatware: spoon, fork, knife
OTHERNEEDEDUTENSILS:
 Setting UpA Tray
Tray service is the type of food service in
hospitals. Standard-sized trays (8 x 12) are used.
The underliner is always placed to improve the
appearance of the set-up. The following figure
shows the placement of the table environment.
Individual tray decors may be placed. Foods are
arranged artistically on the plates.
1. Rice and vegetable plate
2. Soupplate
3. Glass
4. Dessert
5. Fork
6. Dinner plate with rice
7. Knife
8. Tablespoon
9. Teaspoon
10.Cup andsaucer
 Laboratory Procedures
1. Here are 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 closedshoes.
b. Wash hands and arms with soap and water before and after the
laboratory activity,
c. Remove rings, bracelets, and wrist watches.
d. Refrain from painting your fingernails with dark-colored nail
polish.
e. Bring your own handtowel.
2. Always observe cleanliness and sanitation.
3. Utilize the cooking tools properly.
4.Clean and clear the cooking area, sinks, tables, and
working/preparation areas before leaving the
laboratory.
5.Weigh and measure all food items before and after
cooking to makediet computationseasier.
6.During the evaluation period, be ready to discuss the
observations madeon the exercise performed.
7.If diet computations are involved in doing the
exercises, show all your calculations on separate
sheets and indicate unit measurements.
8.Submit the completed written exercise/s at the end
of each laboratory activity.
 ABCs in
Food Preparation
 FoodPreparation
Food preparation includes a set of practices involved in
acquiring raw ingredients and transforming them into
something ready to be consumed. It is an art form and applied
science that includes but is not limited to cooking.
 MealPreparation
The process of planning meals. It includes types of ingredients
needed and the correct preparation of the ingredients for the
food itembeing made.
 ElementsofFoodPreparation:
Chef: A person who cooks professionally for other people.
Although over time the term has come to describe any person
who cooks for a living, traditionally it refers to a highly skilled
professional whois proficient in all aspects of food preparation.
 ElementsofFoodPreparation:
Cooking: Act of preparing food for eating. It encompasses a vast
range of methods, tools and combinations of ingredients to
improve the flavor or digestibility of food. It generally requires
the selection, measurement and combining of ingredients in an
ordered procedure in an effort to achieve the desired result.
 ElementsofFoodPreparation:
Cuisine: Specific set of cooking traditions and practices, often
associated with a specific culture. It is often named after the
region or place where its underlying culture is present. A
cuisine is primarily influenced by the ingredients that are
available locally or through trade.
Food Preparation
Techniques
 ChemicalTechniques
1.Brining– Brining is a process similar to marination in which
meat or poultry is soaked in brine before cooking

2.Ceviche- typically made from fresh raw fish cured in citrus

fruit juices, most commonly lemon or lime. Other seasonings
include chopped onions, salt, and coriander (Chineseparsley).

3.Drying– a process consisting of the removal of water or

another solvent by evaporation from a solid, semi-solid or liquid.
 ChemicalTechniques
4.Fermentation– any process in which the activity of
microorganisms brings about a desirable change to a foodstuff
or beverage.
5.Marinating– the process of soaking foods in a seasoned, often
acidic, liquid before cooking.

6.Pickling– the process of preserving or extending the shelf life

of food by either anaerobic fermentation in brine or immersion
in vinegar.
 ChemicalTechniques
7.Salting– the preservation of food with dry edible salt.

8.Seasoning–the process of adding salts, herbs, or spices to

food to enhance the flavor.

9.Souring–a cooking technique that uses exposure to an acid to

cause a physical and chemical change in food.

10.Sprouting–the practice of germinating to be eaten raw or

cooked, which is considered highly nutritious.
 MechanicalTechniques
1.Basting– a cooking technique that involves cooking meat with
either its own juices or some type of preparation such as a
sauce or marinade. The meat is left to cook, then periodically
coated with the juice.
2.Cutting–separation of food into smaller pieces.
3.Dicing–cutting intocubes
4.Grating–The use of a grater to mash vegetables.
5.Julienning– cutting into very thin pieces such as the thin
carrots in store bought salad mix
6.Mincing–cutting into very small pieces
 MechanicalTechniques
7.Peeling– to take the outer skin/covering off of a fruit or
vegetable
8.Shaving–cutting in a ribbon like way
9.Kneading–a process in the making of bread or dough, used to
mix the ingredients and add strength to the final product.
10.Mixing– incorporating different ingredients to make
something new such as how mixing water, sugar, and lemon
juice makeslemonade
11.Blending– using a machine called blender to grind
ingredients
 MeasuringDryIngredients
a. Pour spoon- sifted or unsifted dry ingredients into the dry
measuring cup until overflowing, catching excess on kitchen
wrap.
 MeasuringDryIngredients
b. Leveloff thecontentsofthecupwiththestraight edgeof
a knifeor metalspatula.
 MeasuringDryIngredients
c. Nevertapthecuponthecounter level.
d.Donotpress or packdowntheingredientsunlessthe recipe
specifies.
 MeasuringPowderIngredients
a. Dipthemeasuringspoonintothebakingpowder,salt or
spice,andstir to breakuplumps.
b. Fill thespoonto overflowingandthenlevel it off withthe
straightedgeofa knifeor a metalspatula.
 MeasuringLiquids
a. Placetheliquidmeasureona level surfaceandfill to
desiredmark.
b. Bendoverto checkateyelevel for accuracy.
 PeelingRawTomatoesandPotatoes
a. Puttomatoandpotatoin boilingwaterfor 10-30seconds.
 PeelingRawTomatoesandPotatoes
b. Removeandrinse in a cold waterto stopcooking.
c. Peelwill lift off.
 PeelingFirm FruitsandVegetables
a. Cutmeator vegetablesinto1/8’slices. Stack3or 4 slices
togetherandcutinto1/8’wide strips.
 Slicing Firm FruitsandVegetables
a. Peelthefirm fruit or vegetableif necessary.
b. Leaveit wholeor half lengthwise.
c. Slice straight upanddown,pushingknifeslightly forward
witheachdownstrike.
d. Slide knucklesofleft handandallowfruit or vegetableto
controlthicknessofeach slice.
 DicingCelery,Carrots andGreenPepper
a. Cutvegetableintolongstripsacrossto makefairly neat
cubes.
b. Makeslices muchcloser whentherecipe calls for “finely
cut”or“minced”.
 Chopping,DicingandMincingOnion
a. Halvepeeledonionslengthwise.
b. Holdonboardwithcutsidedownandrootendto your left.
 Chopping,DicingandMincingOnion
c. Slicefromsideto side.
d. Then slice fromtip to rootagain,cuttingacrossthefirst
slices.
 Chopping,DicingandMincingOnion
e. Makeall slices as close togetheras possible for minced
onionsandabout1/8’apartforchopped.
Food Preparation
Methods
1.Baking– the technique of prolonged cooking of food by
dry heat acting by convection, normally in an oven, but
can also be done in hot ashes or on hot stones.

2.Blind-baking–baking pastry before adding a filling.

3.Boiling– the rapid vaporization of a liquid, which

occurs when a liquid is heated to its boiling point, the
temperature at which the vapor pressure of the liquid is
equal to the pressure exerted on the liquid by the
surrounding environmental pressure.
4. Blanching–cooking technique which food substance, usually
a vegetable or fruit, is plunged into boiling water, removed after
a brief, timed interval, and finally plunged into iced water or
placed under cold running water (shocked) to halt the cooking
process.

5.Braising– combination cooking method using both moist and

dry heat; typically the food is first seared at a high temperature
and then finished in a covered pot with a variable amount of
liquid, resulting in a particular flavor.

6.Coddling– food is heated in water kept just below the boiling

point.
7.Infusion – the process of soaking plant matter, such
as fruits or tea leaves, in a liquid, such as water or
alcohol, so as to impart flavor into the liquid.

8.Pressure cooking – cooking in a sealed vessel that

does not permit air or liquids to escape below a preset
pressure, which allows the liquid in the pot to rise to a
higher temperature before boiling.

9.Simmering– foods are cooked in hot liquids kept at or

just below the boiling point of water, but higher than
poaching temperature.
10.Poaching– process of gently simmering food in
liquid, generally milk, stock or wine.

11.Steaming– boiling water continuously so it

vaporizes into steam and carries heat to the food
being steamed, thus cooking the food.

12.Double steaming– Chinese cooking technique in

which food is covered with water and put in a covered
ceramic jar and the jar is then steamed for several
hours.
13.Steeping– saturation of a food (such as an herb) in a
liquid solvent to extract a soluble ingredient into the
solvent

14.Stewing– food is cooked in liquid and served in the

resultant gravy.

15.Vacuum flask cooking– cooking with a cooker or

device that uses thermal insulation to retain heat and
cook food without the continuous use of fuel or other
heat source.
16. Broiling/Griling/Barbecuing – a form of cooking that involves
dry heat applied to the surface of food, commonlyfrom aboveor
below.

17.Frying – cooking food in oil or another fat, a technique that

originatedin ancientEgyptaround2500BC.

18.Deep frying – food is submerged in hot oil or fat. This is

normallyperformedwitha deepfryer or chippan.
19.Gentle frying– cooking method used for relatively
fragile or starchy foods. While gentle frying is most
notably used to cook fried eggs, it is also used for
delicate fish, tender cuts of meat, sausages, and as a
first step in fried potatoes.

20.Pan frying– cooking food in a pan using a small

amount of cooking oil or fat as a heat transfer agent and
to keep the food from sticking.
21.Pressure frying– a variation on pressure cooking
where meat and cooking oil are brought to high
temperatures while pressure is held high enough to
cook the food more quickly.

22.Sautéing– is a method of cooking that uses a

relatively small amount of oil or fat in a shallow pan
over relatively high heat.
23.Shallow frying– a high-heat process, promoting
browning. Since the food is only partly submerged, it
must be turned over partway through the cooking
process.

24.Stir frying– is a Chinese cooking technique in which

ingredients are fried in a small amount of very hot oil
while being stirred in a wok.
25.Microwaving
Microwaveoven–type of oven that heats foods quickly
and efficiently using microwaves. However, unlike
conventional ovens, a microwave oven does not brown
bread or bake food. This makes microwave ovens
unsuitable for cooking certain foods and unable to
achieve certain culinary effects. Additional kinds of heat
sources can be added into microwave ovens or
microwave packaging so as to add these additional
effects.
26.Roasting– cooking method that uses dry heat,
whether an open flame, oven, or other heat source.
Roasting usually causes caramelization, which is
considered by someas a flavor enhancement.

27.Rotisserie– meat is skewered on a spit - a long solid

rod used to hold food while it is being cooked over a fire
in a fireplace or over a campfire, or while being roasted
inan oven.
28.Searing– technique used in grilling, baking, braising,
roasting, sautéing, etc., in which the surface of the food
(usually meat, poultry or fish) is cooked at high
temperature so a caramelized crust forms.

29.Smoking– the process of flavoring, cooking, or

preserving food by exposing it to the smoke from
burning or smoldering plant materials, most often wood.
Hot smoking will cook and flavor the food, while cold
smoking only flavors the food.
Tips inPurchasing
Food
FoodPurchasingTips:
Purchasing foods need to be planned. Considering first
your present situation like time, budget and storage
space would greatly help in planning.
1. With enough storage space, marketing (wet market)
can be done 2-3 times a week, and grocery shopping
once aweek.
2. For perishable goods, buy only enough for a week.
3. Before buying, try to canvass for cheaper prices
without sacrificing quality.
4. Buy in places where you are sure of the quality and
prices of the goods.
5. If meat, fish and poultry are to be used at once buy the freshest
possible. If to be used for several days, frozen and chilled ones
can be bought and stored properly.
6. If fruits are to be eaten at once, ripe ones should be bought, if not
then buy unripe ones and let them ripen in the proper storage
area.
7. Don’t buy leafy vegetables if not to be used soon. Without proper
storage they maywilt and spoil.
8. Buy foods which are in season because they are cheaper. Buy
only how muchthe family can consume.
9. It is cheaper to buy weight than per piece but be sure you know
approximately how many pieces there are in a kilo to ensure that
you get your money’sworth.
10.Before buying, consider the availability of storage space to avoid
waste andspoilage.
Thankyou!