Module 1 Principles of Food Preparation
Module 1 Principles of Food Preparation
Module 1 Principles of Food Preparation
MODULE 1
COURSEPACK
First Semester, First Semester, School Year 2020-2021
ARLYN J. OMBOY, MA
Faculty
VISION
MISSION
Davao Del Sur State College is committed to provide an innovative
academic environment with highest standards in instruction, research,
extension production while preserving the culture and ecosystem for a
transformative experience of our stake players.
GOALS
To provide a sustainable quality higher education for all and attractive
professional training with international outlook.
CORE VALUES
SMART
Service with Integrity,
Mindful to the need of others with greater sense of
Accountability and
Respect for a meaningful
Teamwork for DSSC
The minimum standards for BTLEd program are expressed in the following minimum set of
learning outcomes:
a. Articulate and discuss the latest developments in the specific field of practice (PQF level
6 descriptor)
b. Effectively communicate orally and in writing using both English and Filipino
e. Preserve and promote “Filipino historical and cultural heritage” (based on RA 7722)
d. Develop innovative curricula, instructional plans, teaching approaches, and resources for
diverse learners
e. Apply skills in the development and utilization of ICT to promote quality, relevant, and
sustainable educational practices
g. Practice professional and ethical teaching standards sensitive to the local, national, and
global realities
h. Pursue lifelong learning for personal and professional growth through varied experiential
and field-based opportunities
b. Demonstrate broad and coherent, meaningful knowledge and skills in technology and
livelihood education
c. Apply with minimal supervision specialized knowledge and skills in technology and
livelihood education
e. Manifest a deep and principled understanding of the learning processes and the role of
the teacher in facilitating these processes in their students
f. Show a deep and principled understanding of how educational processes relate to larger
historical, social, cultural and political processes
g. Apply a wide range of teaching process skills (including curriculum development, lesson
planning, materials development, educational assessment, and teaching approaches); and
h. Reflect on the relationships among the teaching process skills, the learning processing in
the students, the nature of the content/subject matter, and other factors affecting
educational processes in order to constantly improve their knowledge, skills and
practices.
In order for the learners to gain competency in this course, this course pack is structured into
four modules as follows:
Module 1
Lesson 1- Importance of Home Nursing to the Individual, Family, and
Community
Lesson 2- Looking at myself
Lesson 3- Developing a Sound Outlook in life
Module 2
Lesson 1- Home Responsibilities of Family Members
Lesson 2- Harmony and satisfaction in Family Relationship
Lesson 3- Productive Family Activities
Module 3
Lesson 1- Principles of Preparing Fish
Lesson 2- Market Forms of Fish
Lesson 3- Composition and Nutritive Value of Fish
Module 4
Lesson 1-
Lesson 2-
Lesson 3-
At the completion of the course pack, the students are able to:
Students in this course are encouraged to go through each lesson in every module
sequentially to maximize their learning. They should work on all exercises as they build on the
concepts of each topic introduced in each lesson.
So to make the learning experience rewarding for you, study this course pack with your
co-learners at your own pace. You can also ask the help and support of your peers, tutor, and
friends.
Good Luck!
TABLE OF CONTENTS
Module 1
Lesson 1- Importance of Home Nursing to the Individual, Family, and
Community
Module 2
Lesson 1- Home Responsibilities of Family Members
Lesson 2- Harmony and satisfaction in Family Relationship
Lesson 3- Productive Family Activities
Module 3
Lesson 1- Principles of Preparing Fish
Lesson 2- Market Forms of Fish
Lesson 3- Composition and Nutritive Value of Fish
Module 4
Lesson 1-
Lesson 2-
Lesson 3-
Lesson 1
Course No: TLHE 211
Couse Name: Principles of Food Preparations
Learning Objectives:
▪ Explain basic principles of food preparation
▪ Identify the correct food preparation terminologies
▪ Understand the importance of food preparations
Introduction
Welcome to Principles of Food Preparation. The students will learn about Food hygiene,
safety and sanitation and the importance of proper nutrition. This course further develops
different life skills and competencies as the students will perform and submit basic arts and
crafts and interior design projects.
Activity
Food Preparation and Preservation Is very important in industry. Now, the given link will
teach you how to preserve and prepare food. Let’s see if you learn through that presentation.
https://www.youtube.com/watch?v=U2qhqwP0cpg
After you watch the presentation, write your insight about the video presented in a 1 half sheet of
paper.
Analysis
▪ Why principles of food preparation is important?
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▪ What are the food preparation terminologies?
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Abstraction
Prior to cooking food, it is very important to practice safe preparation procedures. The US Department of
Agriculture (USDA) recommends observing the following four principles regarding food handling, cooking, and
storage:
As per the USDA, these steps are essential to avoid food borne illnesses, since harmful bacteria that will lead
to illness is not detectable via sight, smell, or taste. In addition, certain foods have specific recommendations, such
as cooking greens and other vegetables until just tender and saving the water after cooking beans and vegetables to
use in other dishes in order to retain the most vitamins. Following these rules in handling and preparing food will
not only ensure its safety, but also improve its taste and preserve its nutritional value.
The Principles of Food Preparation are conceptually basic and, as the phrase suggests, standard across the
restaurant and cafeteria industries. These principles set forth the expectations that should be met when one is
planning a meal, especially for a large group. They include preparing a menu that is balanced between food groups
to ensure nutritional value, proper handling of the raw and cooked food for health reasons, maintenance of a clean
kitchen to minimize the risk of food-borne diseases, proper personal hygiene, and proper storage of food both to
prevent spoiling and to prevent infestation of bugs and rodents.
When health inspectors visit restaurants and cafeterias, they observe the procedures followed by the kitchen
staff very closely, and will indicate when those procedures are below standards. Among those indications of unsafe
food preparation are failure of the staff handling the food to wear plastic gloves and hair coverings, improper
temperatures in refrigerators and freezers where food is stored, containers unsecured so that roaches or rats can
access them, and overall cleanliness. Failure to comply with the Principles of Food Preparation can cost a restaurant
business, and can result in monetary fines and desist orders that possibly even close it down.
A B
bake to cook in the oven with dry heat
barbecue to cook on a rack or spit over hot coals or some other source of direct heat
baste to spoon pan juices, melted fat, or another liquid over the surface of food during
cooking to keep the food moist and add flavor
beat to mix ingredients together with a circular up and down motion using a spoon,
whisk, rotary or electric beater
bind to thicken or smooth out the consistency of a liquid
blanch to scald or parboil in water or steam
blend to stir ingredients until they are thoroughly combined
boil to cook in liquid over 212 F
bone to remove bones from fowl or meat
braise to cook in a small amount of liquid in a tightly covered pan over low heat
bread to coat with dry bread or cracker crumbs
broil to cook uncovered under a direct source of heat
brown to turn the surface of a food brown by placing it under a broiler or quickly
cooking it in hot fat
brush to apply sauce, melted fat, or other liquid with a basting or pastry brush
candy to cook in a sugar syrup until coated or crystallized
caramelize to heat sugar until a brown color and characteristic flavor develop
chill to make food cold by placing it in a refrigerator or in a bowl over crushed ice
chop to cut into small pieces
clarify to make a liquid clear by removing solid particles
coat to thoroughly cover a food with a liquid or dry mixture
coddle to cook by submerging in simmering liquid
combine to mix or blend two or more ingredients together
cool to let food stand until it no longer feels warm to the touch
core to remove the center part of a fruit such as an apple or pineapple
cream to soften solid fats, often by adding a second ingredient, such as sugar
crush to pulverize
cube to cut into small squares of equal size
flake to break fish into small pieces with a fork
flour to sprinkle or coat with flour
flute to make grooves or folds in dough
fold to incorporate a delicate mixture into a thicker, heavier mixture with a whisk or
rubber spatula using a down, up, and over motion so the finished product
remains light
fricassee to cook pieces of meat or poultry in butter and then in seasoned liquid until
tender
fry to cook in a small amount of hot fat
garnish to decorate foods by adding other attractive and complementary foodstuffs to
the food or serving dish
glaze to apply a liquid that forms a glossy coating
grate to reduce a food into small bits by rubbing it on the sharpen teeth of a utensil
grease to rub fat on the surface of a cooking utensil or on a food itself
grill to broil over hot coals or to fry on a griddle
grind to mechanically break down a food into a finer texture
hull to remove the outer covering of a fruit or vegetable
julienne to cut food into thin, stick sized strips
knead to work a dough by pressing it with the heels of the hand, folding it, turning it,
and repeating each motion until the dough is smooth and elastic
marinate to soak meat in a solution containing an acid, such as vinegar or tomato juice,
that helps tenderize the connective tissue
mash to break a food by pressing it with the back of a spoon, a masher, or forcing it
through a ricer
melt to change from a solid to a liquid through the application of heat
mince to cut or chop into very fine pieces
mix to combine two or more ingredients into one mass
mold to shape by hand or by pouring into a form to achieve a desired structure
panboil to boil cook without fat in an uncovered skillet
panfry to cook in a skillet with a small amount of fat
parboil to boil in liquid until partially cooked
pare to remove the stem and outer covering of a vegetable or fruit with a paring knife
or peeler
Application
For your application, you are going to demonstrate the different types of slices of food preparation through video
presentation.
▪ Cubes
▪ Dice
▪ Mince
▪ Julienne
▪ Crush
▪ Flake
▪ Peel
▪ Pare
Lesson 2
Course No: TLHE 211
Couse Name: Kitchen Utensils
Learning Objectives:
▪ Explain importance of Kitchen utensils and Equipment.
▪ Understand the proper usage of kitchen utensils.
▪ Apply and value the food hygiene and safety in food preparation
Introduction
Good day, my lovely pupils! Welcome to lesson 2, in which you will learn how to identify kitchen
items, their functions, and the necessity of food cleanliness and safety.
Activity
Watch the presentation and give your insight (1 whole sheet of yellow paper)
https://www.youtube.com/watch?v=FccOg9rVr-U
https://www.youtube.com/watch?v=46Q0BPOWylw
Analysis
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Abstraction
When you have the right tools, cooking at home comes easily. Stock your kitchen with the following
and you’ll be prepared to make your next meal at home.
You don’t have to buy a whole set of matching cookware. You can pick and choose the best pan for
the job from a variety of brands and types. Buy fewer, but buy the best you can afford. Quality really counts,
so choose sturdy pots and pans. Thin, cheap metals will warp, dent, and may burn both you and your food.
Good pans can last for a lifetime of cooking.
● 8-quart pot with lid. For boiling pasta, steaming vegetables (with an insert) and making soups and
stews. Be sure to pick one that you can comfortably carry when it’s full of liquid.
● 4-quart saucepan with lid. Does what the 8-quart does on a smaller scale. Good to have around
when other pans are in use or when you are preparing a smaller amount of food.
● 2-quart saucepan with lid. For cooking rice or other grains, making sauces, heating up canned goods
and leftovers.
● 12-inch nonstick skillet. For sautéing meats and vegetables. If you get a deep one with rounded sides
it can work well for stir-fries, too.
● 8-inch nonstick skillet. Perfect for omelets, eggs, or that grilled sandwich for lunch.
● Steamers insert. A collapsible one will fit into a variety of pan sizes.
SHARP STUFF
A good knife cuts food easier, quicker, neater, and with less chance of injury. Most professional grade knives
are high-carbon stainless steel; they don’t rust or deteriorate. Quality knives will have the metal continuing up
through the handle. Like good pots and pans, they can last a lifetime.
You don’t have to keep all your utensils in a drawer. Find an interesting straight-sided, wide-mouthed
container to hold your utensils within easy reach on the countertop. Do not use metal utensils on non-stick
cookware because they can damage the surface.
These tools will make cooking at home a breeze. No need to get the best of the best here, any brand or variety
will get the job done!
● Mixing bowls. For easy storage, get nesting bowls in at least three sizes.
● Measuring cups. Get nesting ones for dry ingredients and a 2-cup spouted glass one for liquids.
● Measuring spoons. With 1 tablespoon through one-eighth teaspoon sizes.
● Timer. Yes, there’s one on your stove, but what if you’re cooking more than one thing at time? It’s
helpful to have a portable timer if you step out of the kitchen while something is cooking.
● Colander. For straining and draining. A wire mesh one can double as a sifter.
● Instant-read thermometer. For perfectly cooked meats and food safety.
● Oven mitts or pot holders, kitchen towels, apron.
It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment,
appliances, storage facilities, kitchen and dining room. Control of the microbial quality of food must focus on
the preparation of food itself, food handlers, facilities and equipment
1. The preparation, packaging and handling of cottage foods should take place separately from other
domestic activities, such as family meal preparation, dishwashing, clothes washing, kitchen cleaning
or guest entertainment. No infants, small children or pets should be present in the kitchen during
cottage food preparation.
▪ Do not allow anyone with a contagious illness to work in the cottage food operation
while ill.
▪ Wash hands and exposed portions of arms before any food preparation or packaging.
▪ Minimize bare hand by using utensils, single-use gloves, bakery papers or tongs,
especially when preparing/packaging ready-to-eat foods.
2. Keep all kitchen equipment and utensils used to produce cottage food products clean and in a good
condition.
▪ Wash, rinse and sanitize all food contact surfaces, equipment and utensils before
each use.
▪ Ensure water used during the preparation of cottage food products meets potable
drinking water standards.
▪ Keep all food preparation and food and equipment storage areas free of rodents and
insects.
3. Keep all food that is manufactured, produced, prepared, packed, stored, transported, and kept for sale
free from adulteration and spoilage.
o Protect food from dirt, vermin, unnecessary handling, droplet contamination, overhead
leakage, or other environmental sources of contamination.
o Prevent cross contamination of foods and ingredients with raw animal products and
chemicals.
o Prepackage all food to protect it from contamination during transport, display, sale and
purchase by consumers.
Since cross-contamination is a major cause of food poisoning and can transfer bacteria from
one food item to other foods, it is crucial to be aware of how it spreads so you will know how to prevent it.
Good food hygiene is therefore essential for a food producer to make and sell food that is safe to eat.
It's very important to prepare food safely to help stop harmful bacteria from spreading and growing.
You can take some steps to help protect yourself and your family from the spread of harmful bacteria.
Application
For your application, we will have our oral recitation on the next meeting via google meet. I hope
everyone will study about our topic today. God bless students.
Lesson 3
Learning outcomes:
▪ Discuss the proper sanitation of kitchen utensils
▪ Recognize the value of sanitizing the kitchen utensils
▪ Value the importance of washing and sanitizing kitchen utensils
Introduction
Hello my dear students! Welcome to lesson 3 this lesson is interesting and help you to organize and know the
proper sanitizing each utensil and to give you tips on how to clean properly.
Activity
Watch the video presentation and write your insight about the Video presentation
https://www.youtube.com/watch?v=7D9MfnNtXZM
Analysis
▪ How do you Sanitize Kitchen Utensils?
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▪ Why is that sanitizing kitchen utensils is important?
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▪ What is the proper sanitation of kitchen utensils?
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Abstraction
Kitchen sanitation, which refers to the favourable steps we can take to prevent disease and protect our
health. There are many reasons why we need to do this. For instance, many of the foods we eat such as meats and
even produce can contain microbes that can hurt us. These microbes can be spread around the kitchen as we cook.
Even food that isn't normally all that dangerous can spoil and then pose a danger to us as a result.
Wash and sanitize any dishes, pots, pans, and cooking utensils that were in contact with floodwater. Water
for washing and sanitizing must be certified safe to use.
1. Remove detachable parts, such as blades, plastic or wooden handles, and screens.
2. Wash dishes, pots, pans, and utensils and detached parts in hot, soapy water. Use a brush, if necessary.
4. Place items in a wire basket or other container and immerse them in a sanitizing solution. Sanitizing
solution can be prepared by mixing 1 tablespoon unscented chlorine bleach in 1 gallon of warm (not hot)
water. Hot water causes the bleach to dissipate, weakening the solution.
5. Air-dry dishes in a clean and sanitized dish rack. Using a dishtowel could recontamination the dishes.
Disinfect Using a chemical agent to kill harmful bacteria on non- Cupboards, floors, ceilings, counters,
food-contact surfaces and the side-walls of large equipment
Sanitize Using a chemical agent or hot water between 170-180° to Dishes, glassware, utensils, cutting
reduce the number of bacteria to safe levels on food-contact boards, pots, and pans
surfaces
Sterilize Using a chemical agent, boiling water, or steam to eliminate Medical equipment
all microorganisms
Please follow these steps to clean kitchen equipment such as blenders and food processors.
● Remove food and soil from under and around the equipment
● Manually wash, rinse, and sanitize detachable parts, or run them through the dishwashing machine
● Wash and rinse all other food-contact surfaces that you cannot remove and then wipe or spray them with a
properly prepared chemical sanitizing solution
Application
▪ How do you sanitize kitchen utensils? Explain.
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▪ What is the differences of Disinfect?
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▪ Sanitize and Sterilize in your own idea.
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MODULE ASSESSMENT
▪ What have you learn in this module?
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MODULE SUMMARY
MODULE SUMMARY
REFERENCES
▪ https://www.enotes.com/homework-help/what-are-the-principles-of-food-preparation-435508
▪ https://www.quia.com/jg/252746list.html
▪ https://www.heart.org/en/healthy-living/healthy-eating/cooking-skills/meal-planning/essential-kitchen-
equipment-and-utensils
▪ https://www.southernnevadahealthdistrict.org/permits-and-regulations/cottage-food-operations/kitchen-
sanitation-and-food-safety-guidelines/