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LET FOODS Review Materials
LET FOODS Review Materials
FOODS
Food is one basic need of humans. It is anything we eat or drink that nourishes the body.It furnishes materials that build
and repair the body tissues. It supplies fuel that gives heat and energy for work and activity. It provides substances that
regulates body processes and keep the body from diseases.
Nutrition is the study of food in relation to health. It is the process of supplying the body with the right kind and amount
of food for growth, repair, energy, and regulation of body function and of maintaining the body in good working
condition.
Sources of Foods
The variety of food available to any group of people invariably originates from two major sources: plants and animals.
Agricultural land, rivers, lakes, and seas are necessary for the constant sourcing of food. Some foods originate from forest
or wildlife but these are fast dwindling and rapidly being depleted.
Terminologies
Enriched Foods. The enrichment process replaces nutrients lost in processing and refining some foods.
Fortified Foods. Fortification goes beyond enrichment. In this process, a nutrient is added that was not originally present
of food.
Required Daily Allowance (RDA). This is the minimum requirements plus an extra margin of safety to maintain good
health.
Minimum Daily Requirements (MDR). These are estimates of the minimum requirements to prevent deficiencies.
Food Additives. Food additives are chemicals which are added to foods during production, processing, storage or
packaging. It is used to improve or safeguard the flavor, color, texture or to keep quality and nutritional value of food
Fiber or Bulk. It is the part of food you dont digest. The cellulose in plants and the connective tissue in meat
Absorption. Once protein have been broken down into their amino acids, carbohydrates to simple sugar, fats to fatty acids
digestion is over. These nutrients together with the dissolved vitamins and minerals are ready to be absorbed across the
walls of the small intestines and into the blood streams.
Metabolism. The blood carries the nutrients to all the cells in the body through the network of tiny blood vessels called
capillaries. As they travel, the nutrients pass through the livers filter and travel in the blood to the heart, onto the lungs
where the red blood cells pick up oxygen back to the heart, and on to the waiting cells.
As blood passes by, the cell pick and choose the protein, vitamins, and minerals they need. For energy, they take some of
the oxygen from the red blood cells and mix it with a little glucose or fatty acid. Within a few hours, all the nutrients are
on the job in the body. The sum of these cell activities is called metabolism.
Digestion. Digestion is natures way of releasing the nutrients from food. All digestion takes along the alimentary canal
which include the mouth, stomach and intestines. Strong muscle contraction mix food with enzymes and acids and break
into simple substances that the body can use.
Preparation Terms
A. Mixing
Stir is to mix ingredients gently with a spoon in a circular motion
Blend is to mix two or more ingredients together or until one ingredients cannot be distinguished from the other.
Mix to combine two or more ingredients by beating or stirring
Combine is to mix two or more ingredients together
Beat is to mix ingredients thoroughly with a spoon or beater. To mix with a spoon, an
over and over motion is used, beating hard and quickly
Whip is to beat rapidly with a beater, mixer or whip to incorporate air and to increase
volume.
Cream is to beat until soft, smooth and creamy with a spoon or mixer.
Cut-in is to mix shortening and flour with a pastry blender or two knives.
Fold-in is to combine two mixtures by gently cutting down through mixtures across
bottom, and turning over near the surface. Repeat until well mixed.
Toss is to tumble ingredients very lightly with a spoon and fork, such as a salad
B. Cutting
Chop is to cut food into small pieces with a knife, food chopper or scissors.
Mince is to cut food into tiny pieces or as small as possible.
Cube is to cut into four equal sides, or cut into small equal squares.
Pare is to cut a very thin layer of peel from fruits or vegetables. To remove the skin with
the use of a knife.
Peel is to remove the skin with the use of the hands.
Shred is to grate food coarsely by rubbing it on a grater. To tear food apart into long, thin
pieces.
Grate is to rub food on a grater to make small particles.
C. Other terms
Baste is to brush or pour liquid over food as it cooks. This adds moisture to the food and
keeps it from drying out.
Brush is to spread a liquid over food with the use of a brush or spoon.
Garnish is to decorate a food or dish with a small colorful foods. To adorn.
Grease is to spread a thin layer of non-salt shortening on a baking pan.
Season is to add seasoning to improve the flavor of a food.
Coat is to cover the surface of a food with a dry ingredients
Strain is to remove solid from a liquid by passing the liquid into a sieve or strainer.
Drain is to remove excess liquid by placing food in a strainer or colander.
Chill is to refrigerate food until it is cold.
Dot is to put small pieces of food, such as butter or margarine on a food already prepared
and ready for cooking.
Marinate is to soak food in a mixture such as oil, vinegar and seasoning to add flavor.
Basic Cooking Methods
1. Dry Heat Method
Broiling- cooking directly under or over a live charcoal.
Barbeque-to roast or broil.
Baking- cooking by dry heat usually in an oven.
Roasting- cooking by dry heat usually in an over with out adding moisture
Pan-broiling- cooking food on hot surface and pouring off fat as it accumulates.
Toasting - browning bread or any food or any food over direct heat.
2. Moist Heat Methods
Boiling- cooking in the liquid until big bubbles rise and breaks on the surface.
Simmer- cooking just below boiling point. Small bubbles break on the surface
Poaching- is cooking food slowly in liquid of just enough amount to cover the food.
Melt- change a solid to liquid by boiling
Steam- Cook food by steaming in a covered steamer rather than in boiling water
Scald- is to heat liquid in the upper part of a double boiler until tiny bubbles appear
around the edge.
Frying- cooking over a deep hot fat.
Sauteing- is cooking in a small amount of fat.
Braising- browning food in small amount of fat then, add small amount of fat then, add
small amount of liquid bring to boil until tender.
Fricassee- cook by braising
Sear- brown meat quickly on all side at high temperature to develop flavor and improve
its appearance.
Stewing- cooling food for a long time in a small amount of liquid at simmering
temperature.
The Nutrient Team
The body needs nutrients for a number of jobs energy, growth, repair, and basic processes. The six basic types of
nutrients that works together as a team. They are carbohydrates, proteins, fats, vitamins, minerals and water. Each type of
nutrient has a special role in keeping your body healthy.
Carbohydrates- are the bodys main source of energy. They are consists of sugar and starches in foods. Sugar are also
called simple carbohydrates. Fruits, vegetables, and milk naturally contain a small amount of sugar. Starches are also
called complex carbohydrates. They should make up a large part of your diet. Good sources include breads, cereals, rice,
pasta, dry beans and peas, and starchy vegetables such as potatoes and corn. Foods high in complex carbohydrates contain
fiber. Fiber of plant materials that do not Break down completely when food is digested. It helps the body get rid of waste
products.
Protein- is a nutrient used to build and repair body tissues. It helps regulate a number of body functions. It can also
provide energy if your diet doesnt include enough carbohydrates. Protein is made up of chemicals called amino acids.
Essentials amino acids, which could be taken from the food because the body cannot make them foods from animal source
contain essential amino acids. They are also called complete protein while plant foods such as grains, dry beans, peas,
nuts, seeds contains protein too. However these proteins are lacking in one or more of the essential amino acids. Therefore
they are called incomplete proteins.
Every part of your body contains protein, the hair, and skin, internal organs such as the heart and lungs. Eating a
variety of protein foods is essential to good health.
Fats- are the most concentrated form of food energy. They also carry the fat soluble vitamins (A,D,E,K) in the body. Fats
provide substances that your body needs for normal growth, reproduction, and healthy skin. Food such as butter,
margarine, salad dressing, and sour creams and fats to the diet. Fats are also hidden in food such as meat, fish, poultry,
eggyolks, whole milk, cheese and nuts. For most people, getting enough fat in the diet is easy. The challenge is to avoid
getting to much. There are two main types of fats: saturated Fats (animal source, solid at room temperature also found in
tropical oils, such as coconut palm and palm kernels) Unsaturated Fats (found mainly in vegetable oils, with exception of
tropical oils).
Cholesterol is a fat-like substance which the body uses to make necessary chemicals and to help in digestion. Your
body manufactures all the cholesterol it needs.
Vitamins- human body needs a very small amount of substance called vitamins. They are chemicals that regulates your
body process. Unlike carbohydrates, protein, and fats, vitamins can result in poor health. Vitamins can be group into a) fat
soluble and b) water soluble.
Fat- soluble contains such as A,D,E, and K are taken into the body with foods containing fat. The body can store
fat-soluble vitamins, so it does not have to develop on a day supply. If you get too much Vit. A and D, the excess builds up
i9n the body and can be harmful. Water soluble vitamins (C and B-complex) are not stored in the body. Therefore try to
eat foods containing them every day. If you get too much water soluble Vit., the extra generally is passed out of the body
urine.
Water. A person can live longer without food that without water. Water is needed for digestion and to carry nutrients
throughout the body. It also help removes body waste and control body temperature. Foods with a high water content,
such soup, provide some of the water you glasses of liquid is recommended everyday.
Conserving Nutrients in the Preparation and Cooking of Food
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Eggs- are always available in the markets. These are sold by the dozen. Eggs are fresh when the shells are chalky and
rough. Those with smooth shells are not fresh anymore. Avoid buying eggs with dirty shells because they spoil easily.
Fish- is a backboned animal in fresh and salty water. Shellfish, on the other hand, is an invertebrate animal with shell.
Crabs, clams, mussels, oysters, snails and shrimps are examples of shellfish. When buying fish, make sure the gills are
red. The eyes of the fish must be bright, clear and bulging. The flesh is firm and elastic. When the fish is pressed, the flesh
should spring back into the place. Fresh is covered with natural slime, has no objectionable odor and its stomach should
be intact. The scales of the fish should be firmly attached to the skin.
Buy crabs that are heavy in size and with joint that are firm. The color of the crab should be blackish. Press the
body of the crab to be sure that it is fleshy. Female cabs, the ones with the rounded shape underneath are preferable since
plenty of fat call
Aligue are found under their shells.
Fresh shrimps- have no objectionable odor and have firm flesh. They are somewhat translucent and their heads should
not be severed from their body.
The fresh oysters have flesh that is creamy in color and the shells are not easy to open.
While fresh clams have shells that are closed very tightly.
Vegetables- when buying vegetables, select those that are fresh. Do not buy wilted and limp vegetables even if they are
sold at give away prices. Select vegetables that are young because these have a natural, delicate, and sweet flavor.
Overripe vegetable are usually though because their fibers have already hardened. Vegetables in season are cheaper. But
firm vegetables that are free from bruises and imperfections.
Fruits- fresh fruits are crisp, plump, and their ripeness is just right. They are bright in color and free from bruises and
imperfections like black spots and insect infestation. The skin of fresh fruit is smooth, not wrinkled.
Canned Goods some processed foods are packed in bottles o cans. When buying these make sure the containers have no
bulges, rust and other distortions. When opened, the contents should have no objectionable odor. Purchase only those with
labels bearing the address of the manufacturer.
Rice- high quality rice is free from insects, stones, molds, palay and other materials. Buy those have whole grains. Never
buy those that smell of kerosene or any chemicals because these may be injurious to your health.
Sugar- white sugar should be fine-grained, free from objectionable odor and dirt. Brown sugar should be light in color
and free from dirt and unpleasant odor. Sugar must be stored in an airtight containers to prevent it fro absorbing humidity
in the air.
Milk- when buying canned milk, inspect the label to know its nutrient content. Never buy milk in cans that have dirt, rust
and bulges. The milk in the can should have a creamy odor. There should no floating solid particles on the milk. Stale
milk has a unpleasant odor and sour taste.
Root cops- camote, potatoes, cassava, gabi, ube, and other roots crops are fresh, if they are smooth and not shriveled or
wrinkled. The flesh should be firm with no cuts and decayed portions. The skin has no plant sprouts or deep eyes.
Principle of Baking
Cakes are favorite of everyone. They are baked from delicate sweet batter with definite
flavor. There are two types of cakes. The shortened and un-shortened cake.
Chiffon cakes are a combination of both.
Cookies are closely related to cakes. They are considered tiny cakes. There are six basic types of cookies. They are bar,
drop, pressed, molded, rolled, and refrigerator cookies. They can be made by either conventional mixing method
or the quick-mix (one bowl) method. Different foods are added to flavor cookies. Some of these are chocolate,
coconut, nuts, fruits, herbs, and spices.
Breads are made from batter or dough. Quick breads usually use baking powder as a leavening. They includes pancakes,
waffles, muffins, and biscuits. Yeast breads use yeast for leavening. The dough must be allowed to rise before it
can be shape and baked.
Pies are a combination of a flaky crust and a flavorful filling. Two pie crust has the bottom and top crust with a filling
between. One crust pie has a bottom crust only. They usually have toppings such as meringue, whipped cream or
whipped toppings.
Tart is a small pie. It has one crust and filling. Sometimes a topping is used.
Ingredients for Baking
Flour makes up the structure of any baked product. The flour soaks up the liquid in the mixture. This causes the
flour particles to swell and stick together. The protein in the flour make up gluten. Gluten is needed to give baked products
a framework. As the dough is mixed, the gluten strengthens to form an elastic mesh that is composed of tiny cells. The
more the dough is mixed, the stronger the gluten becomes.
Kinds of Flour
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All-purpose flour
Unbleached flour
Cake flour
Pre-sifted flour
e. self-rising flour
f. whole wheat flour
g. cracked wheat flour
h. rye flour
Leavening Agents produce air and gas. The air or gas its trapped by the cell in the mixture. When the product is
heated, the air or gas expands. As it expands, the product rises. There are four types of leavening agents. They are air,
steam, gas formed by chemical action (baking powder and baking soda) and yeast (active dry yeast and compressed
yeast).
Liquid help the flour to form the structure of baked product. They also make possible many of the chemical
changes which take place in the mixture. The common liquids are water, milk, fruit juice, vegetable water and sour cream.
Shortening or fats makes the product rich and tender. It also adds flavor and brown the crust. Any fat or oil can be
used in baking. The most popular ones are butter, margarine, vegetable oil, lard and shortening.
Eggs have several important jobs to do in baking. It help to emulsify batters. When beaten, eggs trap air as a
leavening. It also adds flavor and richness to the bake product. They also give it a tender texture.
Sweetener or sugar gives flavor. They also help crust to brown. Some of the most common sweetener used in
baking are: granulated sugar, brown sugar, powdered or confectioners sugar, honey, molasses and corn syrup.
Seasoning and flavorings give special flavor to baked products. They include chocolate, spices, herbs, fruit juices,
and extracts (vanilla and almond).
Food Preservations
Food preservations- is the application of techniques to prevent or minimize undesirable changes in food.
Spoilage, no matter what from it takes, has to be minimizes and possibly prevented, otherwise large portions of fruits,
vegetables, fish, and other food materials would go to waste.
Food preservation assures the consumer of a supply of foods that are out of seasons. In addition it prevents the
waste of perishable foods that are seasons. Surplus of preserve foods may be sold to augment family income. Farmers will
be encouraged to plant and raise more crops thus stimulating agricultural development.
Causes of food Spoilage
Food deteriorates o spoils in quality because of biochemical action of enzymes in the food or of those found in
molds, yeast and bacteria. Enzymes are found in all foods and although their action is important to the ripening of certain
foods ( such as fruits and vegetable ) the continuance of this action after the peak of maturity bring about undesirable
changes in the food tissue. These changes include the darkening of cut surface, the formation of soft spots, and the
development of off-flavors.
Bacteria, yeast and molds may cause putrefaction, fermentation or molding in foods. Most foods are subject to
microbial spoilage. Microorganisms are usually found on the skin membrane of food, they penetrate the inner tissues only
when the outer covering of the food has been broken.
Worms, bugs, weevils, fruit flies and months may damage food and render it unfit for human consumption. The
bruises and cuts caused by these insects serve as pathways by which microorganisms reach the inner tissues of foods.
Chemical reaction is another cause of food spoilage. Temperature, moisture, and oxygen favor these chemical
reactions. Decomposition of refined oil, non-enzymatic browning or amino-aldehyde reaction, and oxidation of ascorbic
acid are example of purely chemical reactions.
Physical and mechanical causes also contribute to food deterioration. Bruising, moisture loss o gain,
temperature extremes, absorption of foreign odors of flavors is not associated with enzymatic reactions, are just a few
examples.
Principles of Food Preservation
A. Microbial decomposition may be prevented or delayed by:
1. Keeping out microorganisms through sanitary handling.
2. Removal of microorganism;
3. Hindering the growth and activity of microorganisms by low temperature, drying, anaerobic conditions or
chemicals; and
4. Killing microorganisms by heat.
B. Self-decomposition of food may be prevented or delayed by;
1. Destruction or inactivation of food enzymes; and
2. Prevention of delay of purely chemical reactions such as preventing oxidation by
means of an antioxidant.
C. Damage by external factors like insects, animals, or mechanical causes may be
prevented only with adequate packaging of food.
The service of food is from the sides not from the table.
No food appears on the table other that compotes of fruits and candies or nuts
The service plate is removed with the soup plate, but is replaced with simultaneously by the plate of the
next course.
English Service
The most used style if the guest is big and space is limited.
Guests are invited to serve themselves at the buffet. They dine according to the arrangements of the
hostess.
Tables are set with all the appointments for dining except the dinner plate and it may even occasionally
appear on the set table
Tray Service
Food is served onto plates and they are placed on tray. Trays are then picked up by family members and
taken to guests; the meal is eaten wherever the group chooses.
Tray are set according to the rules followed for table setting although some modifications may be
desirable for comfortable eating.
Commonly used in the hospital , the breakfast in bed or meals for ill members of the family.
The unfavorable comments are: the dining table can become a sea of dirty dishes; poor table etiquette
may be fostered and special props are essential to effect such services smoothly.
The main course could be served according to American, Compromise, Blue-Plate styles, preferably the
last one, to keep passing from hand to hand is minimal.
Clearing can take place by passing of soiled plates from hand to hand to hostess or host. The dessert and
beverages are passed from hand to hand.
Types of Menus
No choices
A la Carte Menu
Tableware or Table Appointments includes the dishes, glassware, and cutlerys (knives, forks, spoons, chopsticks and so
on) used to set a table for eating a meal. The nature, variety, and number of objects varies from culture to culture,
and may vary from meal to meal.
Tableware consisting of a complete set of articles (silver or dishware) for use at table
TABLE SETTING
The following guide is a basic set of rules for setting the table. It can be used for setting a formal as well as an informal
one. An attractive table adds to the enjoyment of a meal. To set the table, you need a place setting for each person. A
place setting is all the items each person needs for eating. This includes the following appointments :
How a table should be set is determined in a large part by the serving style. Every family has its own eating style. There is
really no right and wrong way to serve a meal, but there are three traditional serving styles:
family,
formal, and
buffet.
Learn the following tips that deal with eating manners so you wont be embarrassed!
Try some of every food served even if you dont like it or dont think you will.
Avoid playing with foods on your plate.
Ask to have foods passed to you, rather than reaching in front of someone else or across the table.
Eat quietly with your mouth closed. Wait to speak until you have swallowed any food in your mouth.
Take small bites. Eat all that you take on your fork or spoon in one bite.
Look neat and talk about cheerful topics to make mealtimes pleasant.
Pass food at the table to the right with your left hand. Try not to blow on soup to cool it - it is not polite.
Cut salad with a knife if the pieces are too large to fit in your mouth.
Use a small piece of bread as a pusher to help guide food onto your fork.
Break off a whole piece of bread or roll into 2 or more small pieces.
Leave your silverware on the plate or saucer under a bowl when you have finished.
The following rules for setting a table correspond to the numbers seen in the table setting illustration below.
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The flatware, plate, and napkin should be one inch from the edge of the table.
The plate is always in the center of the place setting.
The dinner fork is placed at the left of the plate.
If a salad fork is used, it is placed to the left of the dinner fork.
The napkin is placed to the left of the fork, with the fold on the left. It can also go under a fork, or on top of the
plate.
The knife is placed to the right of the plate with the sharp blade facing in towards the plate.T
he teaspoon is placed to the right of the knife.
If a soup spoon is needed, it is placed to the right of the teaspoon.
The soup bowl may be placed on the dinner plate.
The drinking glass is placed at the tip of the knife.
If a salad plate is used, place it just above the tip of the fork.
The cup or mug is placed to the top right of the spoons.
The table should be clean; it can be left bare or a table covering can be used as the background for the food and
appointments placed on it. A table covering helps protect the table and muffles the noise of clanking glassware
and dishes.
Placemats or tablecloths can be used for special occasions.
Choose dinnerware and flatware appropriate for the occasion and that compliment the other table appointments.
Match or blend colors and textures in the dishes or contrast with something different.
Use appointments that match the meal or food to be served. That means, a snack can be served on a paper plate
with paper napkins while a home-cooked dinner should be served on attractive dishes to show off the meal. On
the other hand, party food may use the familys best dinnerware and cloth napkins.
Only the utensils necessary for the meal need to be placed on the table.
Put down the correct number of placemats or a tablecloth, if these are being used.
If there is room, serving utensils and dishes can be placed in the center of the table or on a nearby counter or
server.
The centerpiece should be attractive. Simple ones such as fresh flowers, a plant, or fruit can be used. If candles
are used, they should be lit with the flame above eye level. Be sure that the centerpiece is:
o low, so that people at the table can see over it,
o colorful and blends with the colors of the tablecloth and dishes;
o fresh and clean looking.
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