H.E. 503Foods and Nutrition

C. Food PreparationSafety Precautions

MeasurementsCookery

(Meat, Fish, Poultry, Vegetables/Fruits and Salads)

Reported by: GARY G. JAMISON

SAFETY PRECAUTIONS

Safe steps in food handling,

cooking, and storage are essential to

prevent food borne illness. You can't

see, smell, or taste harmful bacteria

that may cause illness.

 Seven Golden Rules For Safe Food Preparation

Cook Raw Food Thoroughly

Many raw foods, such as fish and vegetables, etc., can easily be contaminated with cholera bacteria. Thorough cooking will kill the bacteria. Do not eat uncooked foods, unless they can be peeled or shelled.

 

Eat Cooked Food Immediately

When cooked food gets cold, bacteria begin to grow. To be on the safe side, eat cooked food as soon as they are cooked or thoroughly reheat previously cooked food before eating.

 

Avoid Contact between Raw Food and Cooked Foods

Safely cooked food can become contaminated through even the slightest contact with raw food. Cross-contamination can take place when raw fish comes into direct contact with cooked foods. Potential risks of illness can also be reintroduced by preparing raw fish and then using the same unwashed cutting surface and knife to slice cooked food.  

Choose Food Processed for Safety

In an area affected by cholera, such foods as fruits and vegetables may not be safe unless they have been processed through canning, drying, etc.

 

Wash Hands Repeatedly

Wash hands thoroughly before you start preparing food and after every interruption e.g. changing or cleaning up the baby or using the toilet or latrine. After preparing raw foods, such as fish or vegetables, wash your hands again before you start handling other food. 

Keep All Kitchen Surfaces Dry and Clean

Any surface used for food preparation must be kept absolutely clean. Think of every food scrap, crumb or spot as a potential source of bacteria. Cloths used for washing or drying food preparation surfaces, dishes, and utensils should be changed every day and boiled before use. Separate cloths for cleaning the floor also require daily washing.  

Use Safe Water

Safe water is just as important for food preparation as for drinking. Bring water to a rolling boil before using it to prepare infant’s meals.

C.d. Measurements

It may sound obvious, but the key to successful cooking and baking is to always measure the ingredients carefully.

Basic Guide in Measuring Common Ingredients

Dry Ingredients like Flour and Sugar

Stir Ingredients in the storage container or bag. Lightly spoon it into the dry-measuring cup until heaping. Do not shake and pack. Using the back of a knife or spatula, level it off. Don't use the measuring cup to scoop the flour. This may end up with 150% of the correct measurement.  

Baking Powder and Baking Soda

Stir in the container. Using the measuring spoon, lightly scoop out of the container. Use straight back of the knife or spatula to level it off.

Brown Sugar

This needs to be packed into the measuring cup. The sugar should retain the shape of the cup when it is dropped into the other ingredients.

Powdered Sugar

Sift to remove small lumps. Measure by spooning into the dry-measuring cup until heaping, and then level off with the back of a knife or spatula.

Liquid Ingredients

Liquids need to be measured at eye level. Place liquid-measuring cup on a flat and even surface, and then pour the liquid into the cup. Bend over so you are on the same level with the measuring marks. The liquid should be right at the mark, not above or below.

Semi-Liquid Ingredients

Ingredients like sour cream, peanut butter, and yogurt are measured using dry measuring cups because they are too thick to be accurately measured in the liquid-measuring cups. Level off sour cream and peanut butter with the back of a knife or spatula.

Shortening and Solid Fats

Butter and margarine have measuring amounts marked on the sides of the paper wrapping. One quarter pound stick of butter or margarine equals 1/2 cup. Solid shortening is measured by packing it into a cup so there are no air spaces, then leveling off with the knife or spatula. To easily remove fats from baking cups, spray them with a nonstick cooking spray before measuring. You can also use the liquid displacement method for measuring solid fats. For instance, if you want 1/2 cup of shortening, fill a liquid measuring cup with 1/2 cup of cold water. Then add shortening until the water level reaches 1 cup when you look at it at eye level. Pour out the water and use the shortening. Oil is measured as a liquid.

Liquid Ingredients in Spoons

Pour ingredient being measured up to the brim. Make sure that you don't measure small amounts of liquid ingredients over the mixing bowl.

Dry Ingredients in Spoons

Overfill the measuring spoons and level off using the back of a knife or spatula.

Chopped IngredientsPay close attention to whether or

not an ingredient is to be chopped, diced or minced, and whether they are measured before chopping or after. Then the foods are placed in the dry-measuring cup so the top is level with the surface.

C.e. Cookery

Cookery/cuisine/cooking - the art or practice of cooking.

- the practice or skill of preparing

food.

e.1. Meat Cookery

Meat is regarded as the most expensive item in the meal. Nearly every home has meat as main dish, owing to its palatal appeal. The most widely used types of red meat are pork, beef and lamb. Other types of red meat include carabeef, chevon, horsemeat, rabbit and venison.

Importance of Fat in Meat Cookery 

TendernessIn cookery, fatty tissues separated from the meat become more

tender.

JuicinessDuring cooking, fat melts, penetrates or coat the meat surface,

preventing it from losing its juiciness. FlavorMakes food more flavorful since it reacts with carbohydrates and

protein components in food. This reaction produces unique flavors and odors.

 AppearanceThe sheen from oil or fat imparts the shinny or glossy appearance of

meat when roasted.

Market Forms of Meat

 Fresh Meat

Found in wet markets and has not undergone any processing treatment, chilling or freezing.

Chilled and Frozen Meat

Has undergone chilling and freezing at 1-3˚C (34-36˚F) within four hours after slaughter.

Canned Meat

Has been processed with the addition of preservatives then canned.

 

Cured Meat

Processed with preservatives such as salt, sugar, sodium nitrate and spices.

CLASSIFICATIONS OF

MEAT CUTS ACCORDING

TO TENDERNESS

BEEF CUTS, SUGGESTED COOKING METHODS AND DISHES

Local Term English TermSuggested Cooking

MethodSuggested Dish

Punta y pecho Brisket Simmer Pares/Korean Beef Stew

Paypay Chuck Braise Beef Pot Roast

Kamto/Kabilugsn Flank Stew Beef Roulade

Kenchi Fore Shank Braise/Stew Beef with Mushroom

Kenchi Hind Shank Braise/Stew Kare-Kare

Kadera Loin End Steak/ Braise/Roast Roast Beef/Steak

Liempo/Tadiang Plate Fry/ Braise/Stew Crispy Tadyang/Korean Ribs

Leeg Neck Braise/Stew Pochero/Kare-Kare

Kostillas Rib Braise/Roast Korean Beef Stew

Tapadera Rump Braise/Roast Roast Beef

Kaldera Short Loin Braise/Steak Beef with Broccoli

Lomo Tenderloin Steak Teppanyaki/Steak ala Pobre

PORK CUTS, SUGGESTED COOKING METHODS AND DISHES

Local Term English TermSuggested Cooking

MethodSuggested Dish

Ulo Head Simmer Dinuguan/Sisig/Lechon

Kalamnan Jowl Pan-fry/Stew Nilaga/Fritada

Kasim Picnic Simmer/Fry/Roast Tocino/Adobo/Fritada

Paypay Shoulder or Boston Butt Braise/Stew/Barbecue Barbecue/Adobo

Costillas Pork Chops Braise/Fry/Barbecue Stuffed Pork Chops

Liempo/Tiyan Side Bacon/Belly Braise Adobo Roll/Lechon Kawali

Tadyang Spareribs Barbecue/Roast Grilled Spareribs

Lomo Loin Pan-fry/Braise Breaded Fried Porkloin

Pigue Ham Ham/Braise Pork Italiane

Pata Leg Stew Pata Tim

VARIETY MEATS, SUGGESTED COOKING METHODS AND DISHES

Local Term English TermSuggested Cooking

MethodSuggested Dish

Utak Brain Simmer Sisig/Soup/Omelet

Balin-balunan Heart Braise Dinuguan/Bachoy

Isaew/Bituka Intestines Barbecue Ihaw/Dinuguan

Bato Kidneys Simmer Dunuguan/Bachoy/Lugao

Atay Liver Pan-fry Fritada/Adobo/Steak

Baga Lungs Simmer Bopis

Librillo Omassum Simmer Kilawin/Goto/Kare-kare

Lapay Pancreas Simmer Lugao/Dinuguan

Nguso Snout Broil Dinuguan/Sisig

Buntot Tail Simmer Kare-kare

Dila Tongue Simmer Pastel/Estofado

Twalya Tripe Simmer Arroz Caldo/Lugao

Bahay-guya Uterus Simmer Arroz Caldo

Sikmura Stomach Simmer Kilawin/Dunuguan/Arroz Caldo

TENDERIZATION OF TOUGH AND LESS TENDER CUTS OF MEAT

 Mechanical MethodsThis involves reduction of the size of meat to allow faster

heat penetration during cooking and easy separation of fiber.

MarinatingThe tenderizing effect of acids due to greater solubilization

of collagen at lower ph through soaking in weak acids such as calamansi juice, kamias, tamarind and vinegar.

 Use of Some Tropical EnzymesProteolytic enzymes such as papain from papaya and

bromelin from pineapple solubilizes some protein thus tenderizing the meat.

General Classifications of Meat Cookery

Moist Heat MethodThis involves cooking in a flavorful liquid

bath. It does not cause food to b sealed during the initial step of cooking process resulting to certain amount of flavor is transferred to the cooking liquid from the food. Generally, food cooked in moist heat has delicate flavor and pale color. Techniques for cooking may include steaming, shallow poaching, simmering and braising. Cooking liquids of meat may be added, may come from vegetable extracts where meat is cooked or may from the liquid released from the meat itself.

Dry Heat MethodFood is cooked either direct or indirect

application of heat in a closed environment, without the addition liquid during cooking, resulting in moist interior and flavorful exterior. This is suitable for naturally tender cuts which are low in connective tissues and do not require water to solubilize collagen. This includes grilling and broiling, roasting, sautéing and deep-frying.

Principles of Cooking Meat

  The ideal temperature range is from low to moderate heat

to improve palatability and texture of meat resulting in minimal shrinkage and minimal nutrient loss.

Tough meat cuts should be cooked using moist heat or with liquid at low temperature over long periods.

To prevent bacterial growth, meat should not be removed from its wrapping when thawed and defrosted meat should be immediately cooked and never be frozen again.

Pork contain high levels of pathogens or parasites, it should be cooked thoroughly.

When roasting or broiling meat, its internal temperature must be maintained at a safe level to ensure its safety.

e.2. Fish and Shellfish Cookery

Fish maybe classified as vertebrate or invertebrate which may or may not be covered with scales. Shellfish on the other hand, is encased in a shell and is classified either as mollusk (e.g. oysters, clams, mussels and scallops with soft structure and either totally enclosed in a hard shell) or crustacean (e.g. shrimps, lobsters and crabs with segmented bodies and crust like coverings).

Characteristics of a Good Quality Fish

Should be free from objectionable odor and should have a bright color.

Eyes must be bright and full, not sunken.

Flesh must be firm, moist and elastic.

Gills should be reddish pink, not brown.

Scales should not separate from fish when held.

Principles of Fish Cookery

Cook in the least possible to prevent moisture, flavor and nutrient loss.

Completely wrap in a clean container before refrigeration.

Basting baked or roasted lean fish is a way of keeping it from drying out.

Choose fat ones for baking and broiling.

Moist cookery should be done within 10-15 minutes.

Simmering yields a better flavor, texture and appearance than boiling.

Fish is done when flesh turns opaque and muscle easily flakes.

Don’t overcook to avoid tough and dry texture.

e.3. Poultry Cookery

 Poultry – consist of domesticated birds such as chicken,

duck, goose and turkey. Available in the market as live, dressed, drawn and ready to cook.

 Food service industry has a high regard for poultry product due to its high popularity and availability in addition to its relatively low cost, considering its high nutritional value. Compared with other types of meat, it is lower in calories when eaten without the skin, making it a good option for those who prefer low-fat food.

Principles of Poultry Cookery

Mature are best cooked with moist heat and dry heat for the young ones.

Cook poultry at low to moderate heat. This temperature range produces more flavorful and tender product and minimizes nutrient loss and meat shrinkage.

Stuffing should be done immediately before roasting to prevent risk of microbial contamination. It is best not to fill the cavity completely as this will prevent the poultry from being thoroughly cooked.

Cooked poultry should be eaten immediately or refrigerated if not consumed since it is susceptible to microbial growth. Leftover stuffing should be stored separately to prevent contamination.

Employ dry-heat cooking with fat for a brown color since poultry meat is pale in color.

Place cuts with the breast-side down to produce a juicier and more tender product, when roasting.

Basting can be done to improve palatability of lean poultry meat.

e.4. Vegetables and Fruits Cookery

“All fruits are vegetable; but not all vegetables are fruit”

Fruits are plant materials from the flowers of a plant. In a meal, they are usually taken at the end as a dessert. Vegetables, on the other hand, are also edible plant materials but are cooked in the form of leaves, stalk, tubers, bulbs, roots, pods or seeds. They may be eaten served with main course of the meal or as a salad.

Fruits and vegetables play significant role in menus as they give highlight to an otherwise plain-looking dish. The variety of colors shapes and textures and flavors add visual and textural appeal. More importantly, they are good source of sugars, vitamins, minerals and fiber thus balancing the nutritional content of a meal.

Preparation of Vegetables and Vegetable Cookery

 1. Wash vegetables carefully under cool, running water.2. Peel and slice vegetables just before cooking for maximum

nutrient retention.3. Thoroughly inspect and remove blemishes.4. Adjust the preliminary preparation like trimming and cutting

according to the variety and use of the vegetables.5. Cook vegetables for only a short time. Vegetable taste best when

they are tender and crisp.6. Served as soon as they are cooked for appeal and nutrient

retention.7. Cook vegetables in minimal water to avoid excessive nutrient loss.8. When cooking with meat, add vegetables after meat becomes

tender.9. Allow starches of starchy vegetables such as potatoes to gelatinize

by cooking them long enough.10. Cook frozen vegetables according to package direction.

PREPARATION OF FRUITS AND FRUIT COOKERY

 1. Serve fresh cut-up fruits immediately to

prevent discoloration.2. If possible, cook fruits with their skin to

maximize their soluble fiber and nutrients.3. Cut uniformly for even cooking.4. Use only small amount of liquid when cooking

to prevent nutrient loss.5. Cook with sugar to retain shape and desirable

texture.6. Cook at the shortest possible time for nutrient

and flavor retention.

e.5. Salads

 Salad is a combination of well-chosen crisp

vegetables or fruits with other ingredients served with a dressing. The word salad is derived from a Latin word “sal”, meaning salt. It originated way back the days of Julius Ceasar, when Romans eat green sprinkled with salt, the sole ingredient for the dressing.

 Through the years, it has evolved into something

more complex, acquiring a degree of sophistication. The salad dressing we now know is a mixture of well-seasoned liquid that can either be with or without oil. With oil, the dressing is considered an emulsion wherein the oil and the seasoned liquid become weel-combined that they no longer separate.

Parts of Salad

 Body – the main ingredient or the bulk of the salad.

Under Liner – the bedding that holds the mixture.

Garnishes – food ingredients that served as decoration.

Dressing – a mixture of well-seasoned liquid with or without oil to add flavor, zest and color.

Classification of Salads According to Use

 As Appetizer – should be light as it must stimulate

rather than satisfy the appetite. As Accessory to the Main Dish – usually served as an

accompaniment to the main dish or entrée and is light if the main dish is heavy or hearty.

 As Main Dish – heavy as they are meant to satisfy the

appetite. As Dessert – served to balance the taste of preceding

courses.

Classification of Salads According to Ingredients Used

 Garnishes – these add a bright touch of color and texture for appeal.

Vegetable Salad – a mixture of two or more vegetables of different varieties served with a dressing.

 Fruit Salad – a mixture of cut-up fruits served with a dressing, with a fruit

contributing a natural sweetness to the salad. The dressing may consist of evaporated milk, cream, cottage cheese, sour cream or yoghurt.

 High Protein Salad – already a meal itself usually includes a tasteful combination of

meats and vegetables. Gelatin Salads

a. Plain Gelatin – needed only for its structural importance.b. Aspics – made from unflavored gelatin for they contain other ingredients that

will give the salad the desired flavor.c. Flavored Gelatin – fruit-flavored gelatin added to fruit salads to create more

tasteful salads.

Classifications of Salad Dressings 

Temporary Emulsion – made up of two immiscible liquids – vinegar and oil, making it quite unstable, like French dressing, with the oil-vinegar proportion being two parts to one.

 Semi-permanent Emulsion – consistency is similar to that of thick

cream that could be attributed to the ingredients with thick consistency such as honey, sugar syrup, and starch-thickened base.

 Permanent Emulsion – a very stable mixture due to egg yolk acting

as emulsifier known as lecithin that acts as stabilizer. Other ingredients used are oil, other stabilizers like mustard or gelatin and acids such as vinegar or lemon juice which help prevent spoilage during storage.

 Cooked Salad Dressing – a mixture of liquid seasonings thickened

with egg and starch acting as substitute for the role of the egg yolk. Contains not less than 30% fat.

TYPES OF SALAD DRESSINGS

French Dressing – emulsified viscous fluid prepared from vegetable oil, acidifying agents and seasonings.

 Mayonnaise – consist of salad or winterized oil, vinegar

or lemon juice, egg yolk or whole egg and seasonings including salt, sugar and spices.

 Cooked Salad Dressing – emulsified, semi-solid food

prepared from vegetable oil, an acidifying agent, one or more yolk-containing ingredients and a cooked or partly-cooked starchy paste.

THANK YOU!