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INTRODUCTION

Preparing meals properly with minimal use of time, energy and money as a
significant aspect of meal management while conserving nutrients and
maintaining the aesthetic and sanitary quality of meals. Mal preparation is a
series of activities which starts from the washing, peeling and cutting of foods
to the actual cooking and service of foods.

OBJECTIVES

At the end of the lesson, the students are able to:

1. Know the minimum use of time and energy

2. Distinguish the minimum food cost and waste
3. Determine the conservation of the nutrient value in foods, and
4. Evaluate the maintenance of the aesthetic and sanitary quality of
meals.

FACTORS WHICH INFLUENCE MEAL PREPERATION

1. The efficiency of the kitchen layout and available facilities and equipment.
It is easier to prepare meals when the kitchen is efficiently planned and
when the proper equipment and tools are available.
2. The amount of money available. When more money is available, foods that
are pre-prepared may be obtained, making it easier to prepare meals in a
shorter time.
3. The size of the family. It is obvious that preparing meals for a larger family
with varying age groups will not be simple.
4. The food preferences of the family. Preferences vary from fancy to simple
dishes. The fancier the meals, the more thought provoking it is.
5. The knowledge, skills, and capabilities of the homemaker who prepares the
meals. These will dictate how efficiently and economically she/he can
prepare even the most elaborative meals with minimum time and energy.

I. MANAGEMENT OF TIME AND ENRGY IN MEAL PREPAERATION

The aim in any efficient meal preparation is to minimize the amount of time and
energy used. This can be achieved through the following:

1. An efficient kitchen layout.

2. Convenient arrangement and storage of utensils and equipment.
3. Using work simplification techniques.
4. Making the available the proper tools and utensils.
5. Making and following a meal preparation schedule.
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THE KITCHEN

The kitchen is the working center of the house where meal preparation primarily
takes place. As such, it should provide for efficiency and minimum of time and energy
used, so that the housewife will find meal preparation an easy and enjoyable activity.

In the past, kitchens were small and planned without regard to time and energy used.
Mal preparation was, therefore, a full time activity. Today, many housewives have to
work and have very little time for meal preparation. Hence, kitchens must be planned
and organized for efficient meal preparation with minimum use of time and energy.

WORK CENTERS OF KITCHEN

An efficient kitchen is n organized into work centers. The basis for setting up
the work centers revolves around the specific activities performed and main equipment
or appliance needed, and the storage spaces required.

1. The cleaning and preparation center. The major appliances necessary here
are the sink and dishwasher. Adequate counter space is provided on both
sides. This center is best located near the back door, window or the range.
2. The mixing center. The major appliance necessary is the refrigerator. This
space should be adequate for the work to be done and no less than 30’’ or
76 cm on one side and another 15’’ or 38 cm beside the refrigerator. Larger
kitchens may have more counter space.
3. The cooking and serving center. The actual cooking of food and serving is
done here. The major appliance is the stove or range. A ventilation hood or
exhaust fan must be provided here. Adequate counter space is provided on
both sides of the cooking unit. Preferably, this center should be located near
a window for sufficient ventilation unless an exhaust system has been
installed.

II. Meal Preparation Schedule

A meal preparation schedule indicates the specific tasks to be done and the sequence
of the tasks so that work will be finished at the desired time. An advantage of making meal
preparation schedule is that foods can be prepared at the right time and quality can be
maintained.

How to make a meal preparation schedule:

1. Determine which recipe takes the longest time to prepare and how long each step will
take.
2. Arrange the recipes according to the amount of time necessary to prepare. The one
requiring the longest time should be indicated first.
3. The activities necessary to prepare the recipes are listed according to the available
time for preparation. One recipe may have several activities to be done.
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Example

Fried chicken

Boiled green beans

Steamed rice

Banana in syrup

Time Activities
10:00 am Prepare all the ingredients: cut up the chicken and marinate; cut up green
beans and set aside; cut up bananas and set aside
10:30 am Prepare syrup and boil 5 minutes, then add bananas and cook till thick
(about 20 minutes)
10:40 am Wash rice and place in rice cooker to steam. (about 15 minutes)
10:50 am Heat oil for frying. Set the table.
11:00 am Fry chicken. (about 20 minutes)
11:05 am Boil green beans
11:15 am Arrange bananas in serving dish; put green beans in serving platter;
arrange platter for chicken.
11:30 am Lunch is served.
12:30 pm Clear the table and clean the kitchen.

III. Conservation of Nutrients in a Meal Preparation

While a menu may be properly planned according to the principles of good nutrition,
nutrients in foods are easily lost and destroyed through improper methods of preparation.
Some minerals and vitamins are soluble in water and are, therefore, lost when foods are
washed, soaked or cooked in water. Vitamins A and C are lost when the foods are exposed
to air or stored for long periods of time. Most vitamins and vitamin C are destroyed by high
heat. Some are destroyed when exposed to light. Thiamin and Vitamin C are destroyed when
baking soda added to foods. Proteins become denatured and indigestible with high heat or
when exposed to evaporation.

Suggestions for conserving nutrients in preparation and cooking

1. Fruits and vegetables should be washed before peeling.

2. Vegetables and fruits should not be cut up long before they are to be cooked or served.
Fruit juices are squeezed just before serving.
3. Fruits and vegetables must be peeled very thinly.
4. When cooking vegetables, the cooking water should not be thrown out. It could be
used for sauces or soups.
5. Water must be at boiling point before adding the vegetables. Vegetables should not
be overcooked.
6. Pots should be kept covered while cooking to shorten cooking time and retain heat.
Opening of pots must be minimized.
7. Foods should not be stirred while cooking. To prevent mixing in cool air.
8. Vegetables should be served immediately after cooking. Long standing destroys some
vitamins.
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9. Baking soda should not be used for vegetables, while it preserves the green color, it
destroys some vitamins.
10. When cooking frozen vegetables, it is not necessary to thaw beforehand. These can
be put directly in boiling water.
11. It is preferable to cook vegetables in their skins, especially root crops. Some vitamins
and minerals are found in the skins.
12. In cleaning rice, it must be washed only once or twice, and the rice washings used for
soups or sauces whenever possible.
13. Meat, fish and poultry should not be over fried.

IV. MINIMIZING FOOD AND ENERGY COST AND WASTE

In preparing meals, one can minimize the food cost and at the same time energy
and time used, by considering these following:
1. In frying, the temperature must be regulated and maintained to avoid too much
absorption of fat. Too low a temperature will result in more absorption of fat.
Use of automatic electric deep fat fryers are recommended to maintain the
correct frying temperature. The turbo broiler is practical to use when foods are
to be baked, fried or broiled, without using any fat. At the same time, fat is
removed from meats while cooking.
2. In cooking rice, pans must be of ample size to allow for maximum expansion.
Rice cookers are practical to use because it prevents tutong or scorched
bottom, which is usually thrown away.
3. Guisado mix can be prepared in quantity for a week at a time, to minimize small
batch cooking. These can be stored in individual containers for future use.
4. Only the needed amounts must be prepared to avoid leftovers. The Food Order
Guide may be used in determining the amounts to prepare.
5. When cooking, turn the heat down as soon as the contents in the pot start to
boil.
6. When slicing meats, it must be cut across the grain to facilitate tenderizing and
cooking.
7. The ‘’layer cooking’’ methods may be used to save on fuel. Specially designed
pots and pans are used such that one is placed on top of the other to cook.
Thus it is possible to cook several dishes with only one source of fuel.
V. SAFETY AND SANITATION IN MEAL PREPARATION

1.Wearing long flowing scarves or ties that may be caught in the equipment must
be avoided. Hair should not block one’s vision.

2.Working barefoot in the food preparation areas must be avoided.

3.Spills on the floor must be cleaned up as soon as they occur.

4. Drawers and cupboard must not be lift open because these can be obstacles in
passageways and cause fall.

5. Safe ladders and stools must be used to reach high object.

6. The stove mustn’t be left turned on unattended. Be sure to check that the gas
turned off when leaving the kitchen.
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7. Worn electrical appliances must be replaced and repaired at once.

8. When pots are on the stove, handles must be turned in so as not to knock these
down.

9.Knives must be kept sharp at all times. Dull knives are more likely to cause cuts.
Pointed ends of sharp utensils must be kept in safe and proper places. These are
preferable stored on a rack, magnetic holder or knife block to prevent them from
hitting against each other, or one accidentally hit the sharp edge. In addition, knives
should always be used on a chopping board to prevent dulling of knives and
causing cuts. Knives should be washed separately from other utensils and placed
back in the drawer. after use.

10. Damp towels should not be used for handling hot pots and pans. Today,
silicone potholders are available, which are safe, non-self, and easier to keep
clean.

11. When removing lids from a boiling pot, the lid should be titled away from the
face. The steam may cause severe burns. Hot mittens or gloves that cover the arm
are practical not be allowed to overheat.

12.Extrem care must be observed when using fats for frying, fat causes more
severe burns than boiling water. Fats are high flammable and burns ready. It should
not be allowed to overheats.

13.If fire due to fat occurs, a lid is placed over it or smother the flames with damp
cloth, sand or baking soda. Water should not be used on a fat fire, because it
causes spattering and spread the fire.

14. Tools must be used only for the intended purpose. For example, knives should
not be used to punch holes in cans or pry lids off jars. These can cause cut.

15. Accidents from poison can occur but can be prevented. Poisonous item must
be labeled properly and store away from foods.

16 A first aid kit must be readily available in the kitchen. These consist of burn
ointment, infection ointment, and band aids.

17. Always work in a well-lighted place. The is the reason why light bulbs are placed
above the sink area. Be sure light bulbs are not loose and are provide with
protected shields.

18. Scatter rugs that slide esasily will cause slipping or tripping. These are not
usually placed in kitchens.
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VI. ART OF PLATE PRESENTATION

Food styling is the art of arranging food so that it looks tasty and
fresh. People eat with their eyes, and creative and thoughtful
plating enhances both the look and taste of the food. Proper
presentation of food can almost be as essential as its preparation.
Focusing on presentation also allows chefs to showcase their
creations. Food styling is important in a number of situations,
particularly when the food is being photographed. For instance,
the pictures of food that you see in cook books, magazines, advertisements, and
menus have been styled.
A food stylist is essentially a creative professional that prepares food for its
close-up. They will often work closely with chefs, editors, and photographers. The
majority of food stylists are very passionate about what they do and passionate about
food in general. In general, food stylists should love to cook and be great at it. They
should also have an eye for little details and creative in presenting a food in an
appealing manner.

VI.2 TOOLS USED IN FOOD PRESENTATION

 Decorating Brushes – It is used for both detailed line work
and broad strokes as you apply sauces, or when plating
purees and coulis beneath meat or vegetables.

 Garnishing Kits – It is needed to garnish all of the

signature dishes, including plating wedges, tongs, squeeze
bottles, and brushes.

 Molds – very important tools when plating food. By cutting

ingredients to a specific shape and size, food stylist
provides visual appeal and keeps the plate tidy. Ring molds
also help you develop height and structure when stacking
ingredients.

 Plating and Precision Tongs – used for placing garnishes

or small, delicate foods. Many tongs also feature micro-
serrations for improved grip and stability.
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 Plating wedges - come pre-cut with flat, round, or

pointed edges and are perfect for smearing sauces
and other soft ingredients into designs on your plate.

 Shavers - it work well when shaving or grating

chocolate, hard cheeses, or soft vegetables on top of
your finished creations.

 Variety of Spoons - Saucier spoons help drag smears

of sauce across the plate, and food stylist can also
choose a utensil with a tapered bowl that is perfect for
drizzling and pouring. Additionally, slotted spoons
quickly separate solids from liquids to complete the
presentation.

 Squeeze bottles - are ideal when applying sauces or

aioli’s to a finished plate. Many of these items come
with adjustable, precision control tips that allow food
stylist apply the perfect amount of product.

VI.3 RULES IN FOOD PRESENTATION

1. Choose the Perfect Plate - Selecting the right plate for a meal is the key to
attractive food presentation. Choose a plate wisely by making sure it is big
enough to allow the food to stand out, but small enough that the portions do not
look too small. The color of the plate is also significant. White plates are popular
because they create high contrast and provide a neutral background for colorful
creations. Utilize white space by thinking of the rim as the frame, and consider
using the rule of thirds to highlight your plate's focal points.

2. Placing the Ingredients

 Plate with a clock in mind – in plating the ingredients, pictures the
face of a clock. From the diner's point of view, the protein should be
between 3 and 9, the starch or carbohydrate from 9 and 12, and the
vegetable from 12 and 3.
 Use moist ingredients as the base - another rule of thumb is to plate
moist or runny ingredients first, as they tend to move during delivery if
they aren't held down by other foods. One way to anchor runny
ingredients is by placing other foods on top of them.
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 Serve odd amounts of food – if small foods like shrimp, scallops, or

bite-sized appetizers are served, always give guests odd quantities.
Serving 7 brussels sprouts instead of 6 creates more visual appeal, and
diners will also perceive that they are getting more food.
 Do not overcrowd the plate - be sure to never overcrowd the plate,
and keep it simple by focusing on one ingredient - usually the protein.
Finding a focal point also ensures that the accompanying ingredients
will play a complementary, supporting role.

3. Pay Attention to the Details

 Think about color and contrast – some plate presentation will focus
obviously on the protein, considering how the other elements of the
plate create color and contrast is also very important. Create a beautiful
background for the plate by adding green vegetables or brightly colored
fruits as accent points. Similarly, try to pair ingredients with
complementary colors as this will further enhance the dish's visual
appeal.
 Create height on the plate - another way to catch the guests' eyes is
to utilize the power of height. Creating a tall plate can go a long way
towards enhancing visual appeal. Balance out taller ingredients by
leaning long, flat items against them.
 Use texture to enhance the dish
4. Design and Create with Sauces – there are tools that can be used to properly
place the sauces and other design to the places where it could not ruin the main
presentation of the dish. One way to do this is to create accent dots on one side
of your plate but consider the rule of thirds upon applying this design or by lightly
drizzling sauce over the main ingredients so guests get a little bit of sauce in
every bite.

5. Use Garnishes Purposefully - garnishes must be related to the dish and

should always be edible. They are designed to enhance and complement the
flavors of the entree and not distract from them. Never heap garnishes in one
corner of the plate. Disperse them thoughtfully in order to add color or texture.
Avoid using unappetizing garnishes like raw herbs, large chunks of citrus, and
anything with a strong odor. Lastly, make sure the garnishes are quick and easy
to apply, so food still goes out piping hot.

VI.4 TECHNIQUES IN PLATE PRESENTATION

1. Scaling - One of the most popular food presentation techniques in the catering
industry. The effect is created by carefully layering food of similar shape and
size, to produce a scale like effect.

2. Arrangements in Odd Numbers - This food presentation technique creates a

un-balance which is visually captivating to the diner. Whether the food is
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arrange in threes, fives, and seven or more, the dishes will certainly going to
be more aesthetically pleasing when elements appear in odd numbers.

3. Center the Meal - The simplest plating presentation technique to ensure that
the food looks of the highest quality, is to center the main meal. Do not feel like
it is important to use the entirety of the plate but having smaller portions
centered in the middle of the plate is the easiest way to secure a luxurious feel.

4. Keep it simple - One of the biggest mistakes that can be made when plating
a dish is over garnishing the plate. Sometimes the best plate presentation is
the simplest. Only add garnish, sauces and extra elements where they will add
to the dish.

5. Contrasting Textures - Using food items with contrasting textures is a

particularly good food presentation technique for drawing in the eye. The
striking balance between soft, hard, rough and smooth textures is not only
satisfying for the palette, but for the eye too.

6. Add Height, Not Width - Give a dish an instantaneous sense of luxury by

building the dish with height, rather than width. Stacking and layering elements
of a dish can make the plate look more interesting, giving the meal more depth
and luring in the eye of the diner.

CONCLUSION

Proper meal preparation must be done with minimum use of time and energy, minimum
food cost and waste while conserving nutrients in foods and maintain the aesthetic and
sanitary quality. In order to achieve these, the kitchen must be planned to provide efficiency
in preparing the meals. The basic equipment, utensils and cookware necessary were
suggested and selection of the most effective types was discussed. Cooking appliances that
can save time in meal preparation were shown. Practical suggestions were discussed in
preparing meals that will conserve nutrients as well as the aesthetic and sanitary quality of the
foods.
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REFERENCES:

VII. Webstaurant Store (June 2018) A Basic Guide to Food Presentation. Retrieved
from https://www.webstaurantstore.com/article/200/basic-guide-to-food-
presentation.html Retrieved on August 24, 2019.

VIII. Chef’s Resources (2019) The Art of Plate Presentation. Retrieved from
https://www.chefs-resources.com/kitchen-management-tools/fond-tidbits-for-
chefs/the-art-of-plate-presentation/ on August 24, 2019

IX. Format (November 2018) How to become a Food Stylist. Retrieved from
https://www.format.com/magazine/resources/art/food-stylist-career-guide on
August 24, 2019.

X. Art Career Project (2017) Food Stylist. Retrieved from

https://www.theartcareerproject.com/careers/food-styling/ on August 24, 2019.