PREPARING

MEALS FOR
DIFFERENT
OCCASIONS
Preparing a meal includes
different activities like
Washing, Peeling, Slicing,
and actual cooking of the
food.

In doing these activities,

there should be a conscious
effort to:
Minimize the use of time and energy

Conserve the nutrients in food

processing

Minimize the wastage in preparation

thus reducing cost; and

Maintain the appeal and hygienic

quality of the food
 TO BE ABLE TO REALIZE THESE GOALS.
ONE SHOULD HAVE THE KNOWLEDGE
AND THE SKILLS IN THE FOLLOWING:

 Establishing kitchen efficiency

through an efficient kitchen
layout
 Different kinds of preparation
and cooking processes
 Work simplification techniques
THE KITCHEN IS THE
CENTER OF ACTIVITY IN
MEAL PREPARATION. IT
SHOULD BE CLEAN AND
ORDERLY AS MUCH AS
POSSIBLE SPACIOUS SO
THAT THE MEAL
PREPARATION IS AN EASY
AND ENJOYABLE
ACTIVITY.
 KITCHEN LAYOUT
 Cleaning and preparation center

- one can find the sink and

adjoining space of dishwashing as
well as the garbage disposal
facilities.
 Mixing center

- one can find the

refrigerator and other
appliances such as the
electric mixer, osteorizer,
and others
 Cooking and Serving
center

- one can find the range, or

stove and other cooking
equipments such as frying
pan, saucepans and others.
“Cooking is a craft
which can rise, on
occasion, to an art”
 Understanding the basics of food
preparation is essential to getting
the meal together but because it
is not an exact science, no matter
how knowledgeable and careful
the food preparer is, results vary
from meal to meal. No wonder
that seemingly similar foods taste
and act differently depending
upon endless factors.
Factors contributing to
differences in prepared foods
includes:

◦ Type of heat used

◦ Cooking utensils
◦ Amount of food prepared
◦ Foibles of human nature
◦ Unique tastes
◦ Preferences of individuals
METHODS OF HEATING
FOODS
SCALDING
Scalding water reaches a
temperature of 150⁰F (66⁰C).
It is indicated by the appearance
of large yet relatively still
bubbles on the bottom sides of
the pan.
POACHING
Water heated to a temperature of
160⁰F-180 ⁰F (71 ⁰C-82 ⁰C) is used,
in which the food is either partially
or totally immersed.
SIMMERING
Water simmers at just below the
boiling point, never less than 180⁰F
(82⁰C).
It is characterized by gently rising
bubbles that barely break the surface.
STEWING
Refers to simmering ingredients in a
small to moderate amount of liquid,
which often becomes a sauce with
the food.
 BRAISING
Is similar to stewing in that food is
simmered in a small amount of liquid in
a covered casserole or pot. The liquid
may be the food’s own juices, fat, soup,
stock, or wine.
BOILING
Water must reach 212⁰F (100⁰C) at sea
level, a temperature at which water
bubbles rapidly
STEAMING
Any food heated by direct contact
with the steam generated by boiling
water.
This method helps to retain texture,
color, taste, and nutrients.
 DRY HEAT PREPARATION
BAKING
Is the heating of food by hot air in an
oven.
Average baking temperature is 350⁰F
(177⁰C).
BROILING
To broil is to cook foods under an
intense heat source.
BARBECUING
Refers to foods being slow cooked,
usually covered on a zesty sauce, over a
longer period of time.

Sautéing and Stir Frying

These methods use the least amount of fat to
heat the food. Stir frying is predominantly
used in Asian cooking; the pan is held
stationary, while the food is stirred and
turned over very quickly with utensils.
Pan-Broiling and Pan-Frying
Pan broiling refers to placing food, usually
meat in a very hot frying pan, with no
added fat and pouring off fat as it
accumulates.

Deep-frying
The food is completely covered with fat.
 MIXING TECHNIQUES
 Beat
◦ The ingredients are moved vigorously in a
back-and-forth up-and-down and around-and-
around motion until they are smooth.
 Blend
◦ Ingredients are mixed so thoroughly that they
become one.
 Bind
◦ Occurs when ingredients adhere to each other.
 Cream
◦ To beat fat and sugar together until they
take on a light, airy texture.
 Whip
◦ Very vigorous mixing, usually with a beater
of some type that incorporates air into
such foods as whipping cream and egg
white.
 Fold
◦ One ingredient is gently incorporated into
another by hand with large spoon or
spatula.