CHAPTER I

The Problem and Its Background

Preparing food for eating generally requires selection, measurement and combination of
ingredients in an ordered procedure so as to achieve desired result. Food preparation is not
limited to cooking. While many foods can be eaten raw, many also undergo preparation for
reasons of safety, palatability, texture or flavour. At the simplest level, this may involve washing,
cutting, trimming or adding other foods or ingredients as spices. It may also involve heating or
mixing, heating or cooling pressure cooking, fermentation or combination with other food. At
home, most food preparation takes place at the kitchen. Some preparation is done to enhance the
taste or aesthetic appeal. Other preparation may help to preserve the food. Others may be eaten to
a specific time and place. Food preparation we also used different kinds of utensils and
equipment. This preparation may occur among people who desire to lose weight or maintain a
healthy lifestyle. Advance preparation can serve to standard, food portions sometimes meals
fully cooked, other times they are not prepared in small containers such as Tupper ware and
sometimes labelled. The grocery industry sells fresh and largely raw products for consumers to
use as ingredients in home cooking. The food service industry by contrast offers prepared foods
either as finish products of partially prepared components for final assembling. A common
technique in food preparation is always prepared foods and supplies.

Statement of the Problem

This study identifies the common techniques in food preparation.
Specifically, this study seeks to answer the following questions:
1. Why we should need study the common techniques in food preparation?

2. How would common techniques in food preparation help the cookery students?

3. What benefits can one get in food preparation?

Significance of the Study

This study will be beneficial to the following:
Students of Cookery. Students of cookery will know the common techniques in food
preparation.

Chefs. They will know the common techniques in cooking.

Cookery Teachers. They will be oriented on the common techniques in cooking.

Definition of Terms

The following terms are operationally defined in this study.

Cooking. The act preparing food for eating by the application of heat

Food preparation. The manner of preparing and preserving food for long term storage.

Safety. The manner of not putting foods at risk

Techniques: The different ways of preparing food.

Scope and Delimitation

This study covers only the common techniques in food preparation.

Locale of the Study

This study will be conducted in Tuao Vocational and Technical School-Main Campus from
January- March 2017.