Fiber

MEAL
MANAGEMENT

Blecenda M. Varona, DrPH, RND

MENU
A detailed list of food items offered by
a foodservice.

A basis for planning, purchasing,

production, and service
,

Aspects of Menu Planning

1. Consumers food habits and
preferences, nutritional,
requirements, buying capacity
2. Physical factors like equipment,
kitchen space, utensils and sanitation.
,

Aspects of Menu Planning

3. Budgetary requirements

4. Type of service such as buffet,

waiter or self-service
,

Aspects of Menu Planning

5. Aesthetic characteristics:
Appearance
Flavor
Texture
Temperature

Aspects of Menu Planning

7. Time and seasonal considerations:
Time of the day
Holiday and religious practice

8. Food Utilization
,

Menu Evaluation and

Analysis
OBJECTIVES:
a. To determine acceptability of the
menu
b. To check if menus meet the needs
of preferences of the clientele in
terms of menu, price and offerings
c. To determine the profitability
especially in commercial
operations
,

Menu Evaluation
a. Does the menu meet the 3 Basis
Food Groups?
b. Are the in-season foods offered
available and the price within
acceptable range?
,

Menu Evaluation
c. Do foods on each menu offer
contrasts in flavor, texture, color,
shape/form, consistency, temperature,
type of preparation?
d. Can these foods be prepared with
the personnel and equipment
available?
,

Menu Evaluation
e. Is anyone of the food item repeated
too frequently during the menu
period?
f. Are the meals presented with
garnishing and condiments?
,

Menu Evaluation
g. Do the combination make pleasing
and acceptable to the consumer?

Fiber

FOOD
TECHNOLOGY

Blecenda M. Varona, DrPH, RND

FRUITS, VEGETABLES, LEGUMES and NUTS

CLASSIFICATIONS
1. According to part :
a.
b.
c.
d.
e.
f.
,
g.

Roots and tubers

Bulbs
Seeds
Stems and shoots
Leaves
Flowers
Fruits

FRUITS, VEGETABLES, LEGUMES and NUTS

CLASSIFICATIONS
2. According to chemical
composition:
a.
b.
c.
d.
e.
,

carbohydrate-rich = seeds, roots, tubers

Protein- rich = legumes or pulses
Fat-rich = nuts, olives, avocado
High moisture content = mushroom,
tomatoes, radish, green leafy vegetables
Fiber-rich = all plant

FRUITS, VEGETABLES, LEGUMES and NUTS

STRUCTURE

Texture, pertaining to the

toughness, stringiness,
slicing quality, and crispness;
is associated with the
structural make up of the
fruits and vegetables.

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Composition refers to dietary
fibers, flavor constituents,
pigments, and nutrients in
fruits, vegetables, legumes,
and nuts.
,

Dietary Fibers
Refers structural components, which give
form, shape, and rigidity to plant
parts. It is the combination of
compounds in foods that cannot be
digested readily. Dietary fibers are
generally classified into insoluble
and
soluble
fiber
,

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Dietary Fiber
Two Kinds of Dietary Fiber
2. Soluble Fibers
Pectic acid
is water-soluble and formed by
ripening enzymes in fruits, thus found
in over-ripe fruits. Like protopectin, it
does not from gels.

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Dietary Fiber
Two Kinds of Dietary Fiber
1. Insoluble
Are composed of mainly cellulose,
hemicellulose, and lignin. These
dietary fibers are excreted undigested,
providing stool bulk but not energy.

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Dietary Fiber
Two Kinds of Dietary Fiber
1. Soluble Fibers
Refer to gums and pectin substances. The
pectic substances of significance in
fruit cookery include protepectin,
pectinic and pectin, and pectic acid.

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Dietary Fiber

Two Kinds of Dietary Fiber

2. Soluble Fibers

PROTOPECTIN
is the precursor of pectin and is found
in immature fruits. It is water insoluble
giving hard and cripy texture of
immature/unripe fruits and does not
form jelly network with sugar.

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Dietary Fiber
Two Kinds of Dietary Fiber
2. Soluble Fibers
PECTINIC ACID OR PECTIN
is water-soluble and can form gels with
sugar. This is important in jelly making.

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Dietary Fiber
Two Kinds of Dietary Fiber
2. Soluble Fibers
Pectic acid
is water-soluble and formed by
ripening enzymes in fruits, thus found
in over-ripe fruits. Like protopectin, it
does not from gels.

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Flavor Constituents
Are due primarity to volatile and
constituents. It is composed
of sugar, esters and aroma
compounds, tannin, and
volatile sulfur
,

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Flavor Constituents
Sugar
Is best know flavoring substance in fruits,
increasing in amount as the fruits
ripens

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Flavor Constituents
Esters and aromatic
compounds
Give the characteristic flavor of fruits and
vegetables like any acetate in banana

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Flavor Constituents
Tannin
Gives atringent (pakla) quality

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Flavor Constituents
Volatile sulfur compounds
Are responsible for the characteristic
strong flavor and aroma of garlic,
onions, and cabbage that intensify
during cooking.

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Flavor Constituents
Volatile sulfur compounds

They become mild in flavor if cooked and acted

upon by enzymes during food preparation
such as when n-propyl mercaptan, hydrogen
sulfide and other sulfur compunds in onion
dissolve and vaporize if boiled; allin in garlic
if acted upon by allinase to form allicin and
dimethyl sulfide in cabbage and mustard is
evolved.

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Pigments
Pigments
Are composed of chlorophyll, carotenoids
and flavonoids.

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Pigments
Chlorophyll
Refers to the green pigments in leaves,
stems, peels, etc. and is found in the
choloroplasts. It is fat-soluble and has
two forms, chlorophyll a and
chlorophyll b.

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Pigments
Chlorophyll

The addition of baking soda forms

chlorophyllin a bright green color,
which may be destructive to vitamin B
and may cause too much softening of
the cellulose resulting in a mushy
vegetable.

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Pigments
Carotenoids
Range in color from yellow to orange to
some red. These are fat-soluble and
are fairly stable to acid, alkali, metals
and even to heat unless excessive.

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Pigments

Carotenoids include:
1.
2.
3.
4.
5.
6.
7.

Lycopene (tomatoes and watermelon)

Caroteen (carrot)
Cryptoxanthin and Xanthin (corn)
Xanthophyll (orange)
Capsanthin and Cryptoxanthin (red
pepper)
Lutein and Violaxanthin (green pepper)
Violaxanthin (pineapple)

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Pigments
Flavonoids
Are classified into anthocyanin and
anthxanthins

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Pigments
Two kinds of Flavonoids:
1. Anthocyanin is a water-soluble pigment
that is responsible for red to purple to
blue colors such as in red cabbage,
duhat, strawberry, etc.

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Pigments
Two kinds of Flavonoids:
1. Anthocyanin
CHARACTERISTICS OF ANTHOCYANIN
a. Stable in acidic medium and heat
b. Changes to an unpalatable blue color
in the present of alkali

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Pigments
Two kinds of Flavonoids:
1. Anthocyanin
CHARACTERISTICS OF ANTHOCYANIN
c. Changes to green to blue when it comes
in contact with Fe, Al, Sn and Cu
d. Anthocyanase changes anthocyanin to
colorless
e. Cause browning in foods when oxidized

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Pigments
Two kinds of Flavonoids:
2. Anthoxanthins are water-soluble
pigements that are responsible for
colorless to yellowish white pigments.
They are found in cereal grains, radish,
etc.

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Pigments
Two kinds of Flavonoids:
2. Anthoxanthins
CHARACTERISTICS OF ANTHOXANTHINS
a. Bleaching when subjected to acidic ph
while it turns yellow at ph above 7
b. Turning green or brown with iron and
darkens with excessive heating.

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Nutrients
Nutrients
Are composed of carbohydrates, protein,
fats, vitamins, minerals and fiber in
fruits and vegetables

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Nutrients
Nutrients
CARBOHYDRATES are in roots and tubers,
while ripe fruits contain high amounts
of sugar.

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Nutrients
Nutrients
PROTEINS are high in legumes, seeds and
nuts

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Nutrients
Nutrients
FAT. Fruits and vegetables are generally
low in fat; except olives, avocado, nuts
and seeds

FRUITS, VEGETABLES, LEGUMES and NUTS

COMPOSITION
Nutrients
Nutrients
VITAMINS AND MINERALS
Fruits and vegetables are generally rich in
vitamins and minerals

CHANGES UNDERGONE BY

Fruits, vegetables, legumes and nuts

during cookery

1. Fibers are either softened or

toughened
a.
b.
c.

Heating generally softens fibers

(cellulose and hemicellulose)
Addition of acid toughens fibers
Addition of alkali softens hemicellulose
but too much addition (baking soda)
results in mushiness

CHANGES UNDERGONE BY

Fruits, vegetables, legumes and nuts

during cookery

1. Fibers are either softened or

toughened
d. Addition of lime increases firmness or
delay softening due to the reaction of
Ca from lime with the pectic
substances forming Ca pectates
(water-insoluble) in the middle lamella

CHANGES UNDERGONE BY

Fruits, vegetables, legumes and nuts

during cookery

2. Water is etither lost or

absorbed
a. generally, fruits and vegetables contain
high amounts of water; leafy and
succulent vegetables lose water and
become limp

CHANGES UNDERGONE BY

Fruits, vegetables, legumes and nuts

during cookery

2. Water is etither lost or

absorbed
b. Vegetables with significant amounst of
starch (ex dried beans, roots and
tubers) absorb water because of the
hygrocopic property of starch.

CHANGES UNDERGONE BY

Fruits, vegetables, legumes and nuts

during cookery

3. Change in flavor
a. Generally, flavor is dissolved in the
cooking water or volatized during
cooking.

CHANGES UNDERGONE BY

Fruits, vegetables, legumes and nuts

during cookery

3. Change in color
a. (To add chart)

CHANGES UNDERGONE BY

Fruits, vegetables, legumes and nuts

during cookery

3. Change in nutrient content

CARBOHYDRATES
a. Gelatinization of starch occurs during
moist heat cooking
b. Dextrinization of starch occurs with dry
heat cooking
c. Caramelization of sugar

CHANGES UNDERGONE BY

Fruits, vegetables, legumes and nuts

during cookery

3. Change in nutrient content

PROTEIN
a. Becomes more soluble and digestible

CHANGES UNDERGONE BY

Fruits, vegetables, legumes and nuts

during cookery

3. Change in nutrient content

VITAMIN
a. May be destroyed like the heat labile
vitamins C and thiamin

CHANGES UNDERGONE BY

Fruits, vegetables, legumes and nuts

during cookery

3. Change in nutrient content

MINERALS

a. Are leached into the cooking

liquid and oxidized

CHANGES UNDERGONE BY

Fruits, vegetables, legumes and nuts

during cookery

Losses of vitamins and

minerals depend on:
1.
2.
3.

Cooking temperature
Length of cooking time
Amount of cooking water and whether
cooking water is used in discarded

CHANGES UNDERGONE BY

Fruits, vegetables, legumes and nuts

during cookery

Losses of vitamins and

minerals depend on:
4. Surface area of cut-up vegetables and
fruits (smaller pieces have greater
surface area resulting in greater
losses.

CHANGES UNDERGONE BY

Fruits, vegetables, legumes and nuts

during cookery

Losses of vitamins and

minerals depend on:
5. Exposure to oxygen; thus, cooking in
open vessel results to greater loss
6. Presence of catalyst (certain
minerals/acids/salts) hasten loss.

Criteria for selection of fruits and vegetables

1.
2.
3.
4.
5.

Select the kind, maturity, and size most

satisfactory for the intended use.
Choose those with no signs of decay
Buy fruits and vegetables in season
Fleshy fruits are desired. Choose those
that are firm and not soggy
Get citrus fruits that are not dried and
shrivelled. Good calamansi should be
plump and green in color.

Criteria for selection of fruits and vegetables

6. In buying root crops, select those without

dark spots and deep eyes. When you
break a piece off. It must be crisp; not
soft
7. In buying legumes, select those that have
no holes and are not powdery.

Factors that must be considered in using and

cooking fruits

Many fruits tend to turn dark when peeled

or pared due to the oxidation of tannins
and other compounds by the enzymes
present in fruit (enzymatic browning).

Factors that must be considered in using and

cooking fruits

Enzymatic Browning may be prevented by:

a. coating-peeled/-pared fruit with lemon,
calamansi or pineapple juice
b. Blancing before paring to inactivate
enzymes
c. Chilling or cold storage
d. Soaking in water or any method that
prevents contact with oxygen.

Fiber FOOD SAFETY

Blecenda M. Varona, DrPH, RND

PHYSIOCOCHEMICAL
CHANGES IN FOOD
DURING PREPARATION
Sensory attributes of food
includes appearance, shape,
color, aroma,
consistency/texture, flavor, etc
,

PHYSIOCOCHEMICAL
CHANGES IN FOOD
DURING PREPARATION
Physiochemical changes in
food can be caused by effects
of heat, cold, and physical and
mechanical treatment during
food
preparation.
,

Food Sanitary
Food Sanitary: free from harmful
levels of contamination like diseasecausing bacteria.

Contamination
Contamination: any substances
not intentionally added to food that
may compromise food safety.

Food Hygiene
Food Hygiene: all condition and
measures necessary to ensure the
safety and suitability of food at all
stages of preparation.

Food Safety
Physical Hazard: foreign objects
Biological Hazard: bacteria,
virus, parasite, fungi, greatest treat to
food safety

Chemical Hazard: cleaning

,

agents, pesticides

Basic Hygiene Practices

a. Maintaining personal cleanliness
keep fingernails trimmed
b. Hygienic hand practices proper
and frequent hand washing is the key
activity in promoting good food
handling procedures and serving safe
food.
,

Basic Hygiene Practices

c. Avoiding unsanitary habits and
actions such as nose picking,
scratching the scalp, touching a
pimples or an open sore, coughing
and sneezing int o the hand, touching
the hair.
b. Maintaining good health
,

Basic Hygiene Practices

e. Reporting illness sick people are
at a higher risk for transferring
bacteria to food or others.
f. Wearing clean and appropriate
clothes.
,