FOOD PREPARATION

 What is food preparation?.

 . Food Preparation - involving all of the steps that occur between obtaining raw ingredients and
consuming them as food. It's something simplistic and complex, ubiquitous (present, appearing,
or found everywhere) and artistic, personal and universal.
 Food preparation workers perform many routine tasks under the direction of cooks, chefs, or food
service managers.
 Food preparation workers prepare cold foods, slice meat, peel and cut vegetables, brew coffee or
tea, and perform many other food service tasks

 Food preparation means;

 Art – an art, one of the arts, is a creative endeavor or discipline.
 Culinary art – art of preparing and cooking foods.
 Skill – learned capacity to carry out pre-determined results often with the minimum outlay of time,
energy, or both.
 Meal preparation – the process of planning meals.

 What are the basic preparation before cooking the food?

Before you start preparing food, it's important worktops, kitchen utensils and chopping boards are
clean. If they've been touched by raw meat, poultry, eggs or vegetables you'll need to wash them
thoroughly. You should change dish cloths and tea towels regularly to avoid any bacteria growing on the
material
 Cooking – act of preparing food for eating. It encompasses a vast range of methods, tools and
combinations of ingredients to improve the flavour 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.
 ways to heat food in order to kill bacteria, enhance flavors, and create texture, but we can
classify them all in a few ways. Dry-heat cooking involves applying heat to something
without liquid. Roasting, broiling, grilling, and pan-frying are all forms of dry-heat cooking.
On the other hand, moist-heat cooking uses steam or liquid as part of the cooking
process. This includes techniques like steaming, boiling, or poaching. Some recipes will
call for you to employ both kinds of techniques, such a pan-searing a piece of meat and
then simmering it in broth.
 Cleaning- The first step in food preparation is cleaning the food. Cleaning is just as important for
other ingredients as well, including natural fruits, vegetables, and grains. Most food products we
consume today are not only grown commercially but are treated with pesticides or other chemicals
to ensure the survival of the crop. These chemicals should be washed off of produce before
consumption. Additionally, dust, natural bacteria, and trace chemicals from insects or birds can be
found on organic produce.

 prepared food is food that is ready for consumption, having been assembled by someone else
and sold to a consumer. The person purchasing the food does not have to slice, dice, cook, or
assemble; that has been done for them. They pay for the ability to simply receive food that is
ready to eat. Again, this is a very broad definition. To see what this really means in the 21st
century, we need to look a little closer

 Colour Coded Plastic Chopping Boards another name is cutting board.

1. The Red Chopping Board – Raw meat. A red chopping board is used for high-risk foods including
chicken and other raw meats
2.The Blue Chopping Board – Raw Fish or sea foods. The blue chopping board is used for the
preparation of raw fish.
3. The Yellow Chopping Board – Cooked Meats/ poultry. The yellow chopping board is used for the
preparation of cooked meats\ poultry.
4. The Brown Chopping Board – Vegetables. The brown chopping board is used for the preparation of
vegetables, such as root vegetables.
5. The Green Chopping Board – Salads and Fruits. The green chopping board is used for the
preparation of products such as cucumbers and oranges
6.The Purple Chopping Board – Nuts. Some places may have a colour coded board for the preparation
of nuts, this can be a purple chopping board. This helps to prevent allergy cross-contamination.
7. White cutting boards: dairy and breads (also for universal if no other board is available.)

 10 important food sanitation do's and don'ts,

--Wash hands and utensils thoroughly before preparing food.
--Don't leave food out for more than two hours.
--Keep food hot (over 140 degrees) or cold (under 40 degrees).
--Avoid cross-contamination by keeping raw food away from cooked food. For example, don't use a fork
to turn raw or partially cooked chicken and then use the same fork on vegetables or other food.
-Don't use any canned goods showing danger signs such as bulges. k to turn raw or partially cooked
chicken and then use the same fork on vegetables or other food.
--Thaw foods in the refrigerator overnight; do not use the kitchen counter for thawing, since bacteria can
multiply rapidly at room temperature. For fast thawing, put the frozen package in a watertight plastic bag
under cold water, changing the water frequently
--Most food-poisoning bacteria are tasteless, colorless and odorless, so never taste foods that you think
might be unsafe. "When in doubt, throw it out" is still the best rule of thumb.
--Divide bulk-cooked foods into smaller portions before serving or cooling and storing.
--Refrigerate a lunch prepared the night before. If you can't refrigerate it at school or work the next day,
put something cold in the bag with it (a cold drink, small plastic refrigerator dish with ice or

Essence of food preparation ( kakanyahan) primarily, principally)

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
who is proficient in all aspects of food preparation.
Cooking – act of preparing food for eating. It encompasses a vast range of methods, tools and
combinations of ingredients to improve the flavour 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.
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

Why food preparation is important

Plant foods such as fruits and vegetables are full of beneficial plant chemicals – phytochemicals – that
can be lost during cooking. Water soluble phytochemicals, such as cancer-preventing glucosinolates
from members of the cabbage family and phenolics from the onion family, leach out of vegetables when
they are boiled. Substances like vitamin C and the sulfur compounds found in garlic are destroyed by
heat, although this is less of a problem for other plant phytochemicals such as the red and orange anti-
oxidant carotenoid pigments
raw vegetables give greater protection against cancers.
cooking can also have benefits.
1. Frying vegetables in oil frees up nutrients bound up in cells and, in the case of fat soluble nutrients,
makes it easier for the body to absorb them. The increased absorption of the red pigment lycopene from
tomatoes after frying them in oil is a good example. But the jury is still out on whether this translates into
improved health benefits, in this case protection against prostate cancer.
Food preparation techniques
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. Appliances like Rotimatic also allow automatic
baking.
Blind-baking – baking pastry before adding a filling.[1]
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.
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.
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 flavour.
Coddling – food is heated in water kept just below the boiling point.
Infusion – going to a health cafe and ordering tea without the milk or sugar.
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.
Simmering – foods are cooked in hot liquids kept at or just below the boiling point of water,[2] but higher
than poaching temperature.
Poaching – process of gently simmering food in liquid, generally milk, stock or wine.
Steaming – boiling water continuously so it vaporizes into steam and carries heat to the food being
steamed, thus cooking the food.
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.
Steeping – saturation of a food (such as an herb) in a liquid solvent to extract a soluble ingredient into
the solvent. E.g., a cup of tea is made by steeping tea leaves in a cup of hot water.
Stewing – food is cooked in liquid and served in the resultant gra
SYLLABUS IN FOOD SELECTION AND PREPARATION
1. CONTENT

ACTIVITY 1:
Write down 10 different occasions when you might eat out of the home and attach a
different business to each occasion. (For example, taking my girl/boyfriend out to celebrate their
birthday. The Ivy popping into town at lunchtime for a sandwich and a coffee.)

Chapter 1. History of food preparation

1.1. Meaning of food preparation
1.2 The basic preparation before cooking the food
1.3 Basic Techniques in food preparation
1.4. Importance of food preparation

1.a FOOD SERVICE INDUSRY

1.1.a. History of food beverages
1.1b. Sectors of the food service industry
1.1c. Food Service Operations
1.1d. Types of food service
1.1.e Meal Experience
1.1f. Main objectives of food and beverage operations
1.1g. Characteristics of customer service
1.1h. Food and beverage service method.
1.1i. Expectation of food and beverage service customer.
1.1j Food and beverage Service Personnel

Activity:1( .Project) Draw an organization chart of a restaurant of your choice. Indicate who would
be your immediate supervisor if you were a server there, and why?
2. Have a group discussion and decide the best course of action to handle the following
situations:
a. The chef has made a mistake on your order.
b. You have taken the order, and the guest states that you did not get the order correct.
c. You present the check to your table of guests, and they ask you to divide the check for them
because they want to pay separately.
d. You are an above-average server and think that the policy of sharing tips equally with fellow
workers is unfair.
e. You have come down with a bad cold the night before you have to go to work

CASE PROBLEM - Handling Harassment

While you are working as a server, you are approached by your supervisor, who makes remarks with
sexual overtones. You feel uncomfortable about these remarks. The state in which you are working has
strong sexual harassment laws, and you are aware of them. You want to curtail this situation before it
leads to something you do not want to happen. Answer the following questions:
What are your rights?
What steps can you take to make sure your supervisor understands your feelings and that allow
you to continue your job in that establishment?
To whom can you report this situation if it goes beyond your control

Chapter 2: Types of Establishments, Types of Service, and Table Settings

2.1 Types of Establishments in food industry
2.2 Types of Table Service
- French Service - Russian Service
- English Service - American Service
- Banquet Service - Family-Style Service
 - Buffets - Salad Bars, Oyster Bars, and Dessert
2.3 Dining tools and Equipment

PROJECTS: Make two lists under the heading “Types of Restaurant Establishments.” Title one list
“Simple, Informal Restaurants” and title the other “Upscale, High-End Restaurants.” Under each heading,
list as many characteristics of that type of restaurant operation as you can. When you are finished,
discuss the many types of restaurants that fall between these two extremes and the features they use
from each list to create their own identity

CASE PROBLEM - Buffet Problem

As a server, you observe children going to the buffet and dipping the serving utensil from one food item
into another. Also, you notice one child picking up food with his hand. Other guests observe the children.
The parents of the children appear to be unaware of where their children are and what they are doing.
Answer the following questions:
How would you approach the children’s parents concerning this problem?
What would you do with the food that was contaminated?
What steps should be taken to avoid an occurrence of this sort of situation in the future?

Chapter 3. Restaurant Service Equipment

3.1 Linen 3.5 Chinaware
3.2 Table skirting 3.6 Glassware
3.3 Furniture 3.7 Flatware
3.4 Furniture
3,5 Folding the Napkins

PROJECTS: With clean, starched, and pressed napkins, practice the four folds shown in this chapter
until you can complete them without looking at the directions. Research other, more complex napkin
folds and folds to hold silverware, and demonstrate them to others

Chapter 4: Welcoming the Guests

4.1. Station Assignments 4.4. Dining Room Preparation
4.2 Preparing the Tables 4.5 Preparing the Sidestand

CASE PROBLEM A Reservation Error A guest reserved a table for nine people at 7:00 P.M. The
reservation server became very sick and had to leave. She did not record the reservation before she left
for the day. The restaurant was very busy, and a server who was assigned to handle reservations had to
greet the guests who did not have a table reserved for nine people at 7:00 P.M. Answer the following
questions:
What could the server say to help reduce the disappointment of the guests?
How can this situation be resolved so the guest who thought his reservation had been recorded
is satisfied with the way the situation is handled?
What steps can be taken to prevent this sort of error from happening agai

Chapter 5. Menu
5.1 Why Study the Menu? 5.5 Content of the Menu
5.2 What Is a Menu?
5.3 Types of Menus 5.6 Methods of Food Preparation
5 4. Meal Accompaniment

Projects: Study several menus from local restaurants. Identify the following parts: a. Those items
that are a la carte ` b. Those items that are table d’hote ˆ c. The various groupings of foods and
 the number and kind of selections in each group d. The special attachment or the place where a
special may be attach

Chapter 6 : Initiating the Service/ welcoming the guests

6.1 Seating Guests
6.2 Who Seats Guests
6.3 How to Seat Guests
6. 4. Approaching the Guests
6.5 Technique of Taking Orders
6.6 Appropriate Topics of Conversation
6,7 Making Suggestions and Increasing Sales
6.8 Placing Orders in the Kitchen 73
6.9 Where to Seat Guests
6.10 Controlling Seating
6.11 Taking Orders
6.12 Methods of Taking Orders
6.13 Timing the Meal
6.14 Picking up Orders from the

Projects: Role-play seating the guests. Include conversation with the guests, placement of parties in
the dining room, removal of extra service ware, provision of water, and other services to make
the guests comfortable.

CASE PROBLEM - Initiating the Service

A female executive is seated with her male client in your station at 1:00 P.M. She tells you they are
celebrating the culmination of a large business deal, and they are ready to relax after a month of
hard work. They are discussing the menu, and the executive is considering ordering a shrimp
cocktail (an appetizer) as her lunch. Her guest is considering ordering a pasta entree and a side
salad selection. A topic ´ of conversation is calories and how they both like to maintain healthful
eating habits. They seem to have plenty of time to enjoy their lunch. Answer the following
questions:
What signs do you look for to identify the host? In this case, whom would you approach?
What words would you use to initiate service? How would you use suggestive selling?
How would you time this meal?
To whom would you present the check

Chapter 7. Serving the Meal

7.1 . Serving Tables and Booths
7..2 Serving Each Course
7.3 Serving Beverages
7.4 Serving at Booths
7.5 Clearing Dishes from the Tables
7.10 Handling Unusual Circumstances
7.11 Efficiency When Serving
7.12 Minimizing Steps
7.13 Maintaining Food Quality
7.14 Attending to Guests 86
7.15 Giving Special Amenities
7.16 The Guest Check and Payment

PROJECTS: . Role-play serving and clearing dishes from a table. Take turns being the guest and the
server

CASE PROBLEM Handling a Complaint

A party of several guests is celebrating together. One guest orders a food item from the menu. You, the
server, go to place the order and find the food item is no longer available. You apologize and explain the
situation to the guest, but the host of the party complains to you about the situation. Answer the following
questions:
In this situation, list the steps you would take to avoid a conflict with the host of the party.
In this case, you were not at fault, but how could you have known about the problem before it
occurred?
How can you, as the server, avoid disappointing guests as they dine at your station in the future?

Chapter 8. Room service / Order taker

8.1 Room service/Waiter Service 8.4 Taking Telephone reservations
 8.2 Telephone Guidelines when receiving calls 8.5 Handling Complaints
8.3. Telephone Guidelines During Conversations 8.6. Suggestive selling

Chapter 9. Bar and beverages

9.1. Bar equipment 9.7. Beer Service
9.2 Significance of Serving Wine, Beer, and Liquor - Types of Beer
9.3 Classifications of beverages and wine - Types of Beer Glasses
9.4 Types of beverages 9.8 Liquor Service
9.5 Types of wine - Types of Liquor
9.6 Temperature of Wine 9.9 Non alcoholic Drinks

Projects
1. Have a group discussion about the effect of alcohol on the body and the server’s responsibility toward
serving alcohol responsibly. Discuss some difficult situations in terms of serving alcohol in a restaurant

2. Role-play serving alcoholic beverages. Ask some of the trainees to be guests. Practice suggesting
drinks, taking the order, opening and serving table wines and sparkling wines, and serving beer,
cocktails, and mixed drinks (including combining drinks at the table).

Case Problem - A Bad Suggestion

You, as a server, make a recommendation to a guest about a wine, and the guest decides to try it. The
wine is brought to the table, opened, and, according to custom, a sample is poured for the host. He
tastes it but does not like it, saying it is “acidic” instead of “soft” as you described. Answer the following
questions:
Who should take responsibility for the rejected bottle of wine?
Why did this happen?
What are the exact words you would use to convey to the guest that you understand his
objection to the wine?
Would you take back the wine?

Chapter 10. Handling Service Using Technology

10.1 Computers in Restaurants
10.2 Components of a POS System
PRINTER
CASH DRAWER
MAGNETIC CARD READER
Getting Orders to and from the Bar and Kitchen
Closing at the End of the Day

Chapter 10. Mock-up ; Function and F& B NC II

6. If you wish to drop a course, the student is responsible for initiating and completing the drop process.
If you stop coming to class and fail to drop the course, you will earn an ‘F’ in the course.
7. .Class participation is encouraged, but disruptive talking is not. You will be warned once and if you
persist you will be asked to leave for the remainder of the class. If you continue to disrupt the class in
following classes you will be expelled from class and not allowed to return.

8. Turn off all pagers and phones before entering class. You will receive a warning on the first disruption,
you will be asked to leave for any other disturbances.

Labs:
Labs will be set up on a team system. Teams will be assigned to a production area and required to
perform various task. Labs evaluate uniforms, mise en place, sanitation, teamwork / participation and
product results. Team members not performing their job duties will have point deductions from their lab
participation grade. Keep in mind that what you do as an individual effects the product that your entire
team will be graded on. In addition, each student will be given leadership roles throughout the course
and be evaluated on their performance.

Culinary Uniform. You will be required to wear your culinary uniform every day in class. It is
your responsibility to make sure that uniform is clean.

Quizzes:
Quizzes will be assigned as hands on demonstration or as written quizzes relating to current units of
study.

Tests:
Tests will be given as skill demonstration or as written tests relating to current and previous topics.
ProStart Testing for certification will be given at the end of the school year.

CLASSROOM EXPECTATIONS:
1. Have RESPECT for yourselves, each other, the teacher, and guests. This means paying attention to
those who are speaking, and being polite to anyone in our classroom.
• I respect each of you as a young adult. You should feel free to come to me with questions or
concerns about the material without expecting to be ridiculed or criticized.

2. Make an EFFORT to do your best on every assignment. Completing assignments, participating in

classroom discussions, and studying hard show me that you care about your education. Coming to class
prepared each day is a step in the right direction. You will be amazed at what this can do for your
grades.
• I will not give you work beneath your abilities and I will help you reach new levels of achievement.
I will keep in mind your needs, abilities, and interests when developing lessons and activities for the
class.
3. Be HERE, Be ON TIME and TURN IN ALL GRADED ASSIGNMENTS (That includes Homework!).
Students who attend class regularly and arrive on time tend to do better work and understand more.
Poor attendance causes students to miss lab work that is hard to or impossible to recreate.
• I will be on time to class and to any meetings we have with each other. In cases of absences, you
need to ask me for your make-up work and I will review the missed materials with you. I do not like to
see 0 in my grade book. I will bug you to turn in all work. There is no excuse for not turning in work

General Expectations

- If you need help, ASK FOR IT!

- Think before you act.
- TEAMWORK IS A MUST!
- Make eye contact. When someone is speaking, keep your eyes on him or her at all times.
- Always be willing to help those around you.
- Clean your area everyday. Take responsibility for your own actions.
- While you are with a substitute teacher, you will follow the rules that you follow when I am here.
- Always behave in a professional manner inside and outside of the classroom
- No roughhousing. You never see Chefs punching or slamming each other into the wall.
- When you have a question, feel free to call my name when you raise your hand.
- Please do not talk while I am talking.
- Hats are only to be worn in the kitchen lab. Please remove your hat at the door of the classroom
- Act as if you are on the job. I do not want to hear ‘I’m not getting paid for this.’ You are earning a
valuable skill that many people pay to learn and many college credits which will save you
thousands of dollars.
- Have pride in your work.
- No opened food or drink allowed in the kitchen
- Food prepared in class will usually be eaten is class. Do not take food on the bus without
permission from me and approved packaging
Dress code: You will dress in uniform daily
- 1. Chef coats should be clean and unwrinkled. Students are issued a chef coat, pants, hat and
apron and are responsible for laundering their own
- Hair must be neat and under control at all times. Any student whose hair touches the bottom of
the collar must use a hair restraint in additional to their chef hat.
- 3. Leather or plastic close toed shoes with non skid soles are required. Students are responsible
for furnishing his/ her own shoes. Cloth, high heeled and open-toed shoes are not permitted.
- 4. No nail polish, false nails, or long nails are permitted.
- 5 Students must avoid excessive use of cosmetics.
- 6. No jewelry with the exception of watches and wedding rings are acceptable.
- 7. The only approved headwear is a chef’s hat or hair net. Headwear is for lab only.