PREPARING INGREDIENTS

AND DISHES
OPEN YOUR BOOKS TO PAGE
80
REPORTED BY: MOARRIEF MINGA-AS

A.Hygiene, Sanitation, and Safety

Functions in Food Preparation.
-Hygiene, sanitation, and safe has become a very
important aspect in food preparation. It involves food and
beverage that are served and consumed by individuals
thereby benefitting or adversely affecting health.
-Most government have legislations and by-laws to protect
the public from contamination
-It is the duty of those in charge of food preparation to
formulate safety precautionary measure and the highest
standard of safety should be observed.

Consideration

for Hygiene,
Sanitation, and Safety

-There are many interrelated aspects of food preparation

and service that have to be considered in relation to
health and sanitation
-This starts from the meal panning stage to protect those
involved in food preparation from possible hazards

Principles of Sanitation and Safety

1. Physical equipment and layout should allow good sanitation practices.
-The floors of kitchen and serving centers should be slip-resistant. Heavy
equipment should be arranged carefully to avoid accidents. Necessary
repairs should be arranged carefully to avoid accidents. Necessary repairs
should be done immediately.

2.Proper handling and storage of food should be ensured.

-Canned goods should be stored at room temperature.Food items
that need refrigeration should be stored be placed in the
refrigerator and utilized before they expire.

3.Food should be protected by proper handling, distribution, and

service.
-Personnel should wear clean attire or uniforms. They should be
aware of the sanitary practice in serving utensils, food, and
drinks.

4.Glasses,utensils,and equipment should be thoroughly cleaned

and sanitized.
-The dishwasher should follow these basic cleaning steps:
a.Scraping and removing leftover food.
b.Soaking pots and pans or dishes with coatings of greasy food.
c.Washing in clean water with dishwashing detergent.
d.Rinsing in clean water for at least 2mins.
e.Air drying to prevent markings.

5.Floors,counters,tables, and chairs should be cleaned regularly.

-A kitchen and a dining room which look and smell clean satisfy
the employees and customers.

6.Rodents and pests should be eliminated from the food area.

-The best safeguard against pests is absolute cleanliness,
neatness, and orderliness in the food service areas. Garbage
should be collected in covered plastic or metal containers without
leaks. The employees should know the instructions on waste
segregation.

Safety Food Handling

Procedures
-Refrigeration before the preparation of food is necessary to keep
the products internal temperature within the safe range.There
should be separate areas for raw and cooked and cooked food or
meat,vegetables,and fruits.Likewise,separate chopping boards
must be used for raw and cooked food.Sanitized utensils and
cutting boards should always be used to avoid crosscontamination.

Defrosting or Thawing Food safely

-Thaw frozen food properly.Do not thaw at room temperature because
the surface temperature will go above 4*C before the inside is
thawed,resulting in bacterial growth.
-The following may be used:
1.In the refrigerator,in pans below ready-to-eat or cooked food.Save
space in advancefor large items.They may take one to three days to
thaw.Leave space around the thawing food for air.
2.Under clean running water at a temperature of 21*C or below for no
longer that two hours.Do not let used water splash on any food items.
3.In a microwave oven,only when the food will be cooked immediately
or if you continue to finish the cooking in the microwave.

Keeping the Right Temperature in

Food Preparation
-Anytime that food temperature is outside what is required,bacterial growth
can occur.The danger zone is the range between 4*C to 60*C.
1.Limit the time food is in the danger zone.It should not be more than four
hours from preparation to service.
2.Use your food thermometer to take temperatures.Most menu items have a
specific time and temperature requirements for cooking.Insert the
thermometers in different areas of the product,especially the thickest part.
3.Apply batch cooking(preparing food in small amounts)
a.Thaw only what you need,and keep it refrigerated.
b.Work only with the amount you can prepare in less than four hours.Return
food to refrigerator if you have to leave to do something else.
c.Cook the food as close to serving time as possible.

B. Standardized Recipes
Standardized recipes are recipes that have been tested and have
the following specifications:
1.Name of the recipe.
2List of ingredients with the desired quantity.
3.Procedure for food preparation.
4.Time frame for cooking.
5.Number of servings or yield.

C.Expanding Small Quantity Recipes

-Many quantity recipes can be successfully expanded from small sizes
recipes.Before attempting to enlarge a small recipe,be sure that it is
appropriate to the food service and that the same quality could be achieved
when prepared in large quantities.
The following is the step-by-step approach for expanding home-size recipes:
1.Prepare the product in the amount of the original recipe,following exactly
the quantities and procedure.
2.Evaluate the product and decide if it has the potential for food service.If
adjustments are necessary,revise the recipe and make the product again.
3.Double the recipe,making notations on the recipe of any changes you
make.For example,additional cooking time.Evaluate the product and list
down the yield,portion size, and acceptability.

4.If the product is satisfactory,continue to enlarge any increments

of 25 portions by pans.
5.The actual yield should be checked carefully.Mixing preparations
and cooking time may increase when the product is prepared in
large quantities so it is necessary to record and check if there is
consistency.