PRIORITIES IN FOOD PREPARATION AND SERVICE

1. Taste

Making food taste good is the topmost ambition of food preparation.

Factors that affect food taste:

1. proper seasoning
2. Execution of basic food preparation skills
3. Consistency
4. Freshness and quality of the product

2. Presentation

Food appearance makes food even more interesting and appetizing and is highly anticipated by craving
diners.

Impacts of presentation:

1. Portion size
2. Proper food placement or arrangement
3. composition (stay away from repeating the same colors, methods of preparation, etc)
4. Execution of basic culinary knife skills.

3. Degree of doneness/proper cooking

Food items come in different texture and composition that requires different way, length, and degree of
cooking.

Cooking/Meat thermometer

It can help:

1. Cook food to a safe temperature and prevent food borne illness

2. Prevent overcooking
3. Hold food at a safe temperature

4. Temperature

Keep hot foods hot. Maintain hot foods at a temperature of 140 F or 60 C or hotter.

Keep cold foods cold. Maintain cold foods at a temperature of 41 F or 5 C or colder.

Before serving any meal from the kitchen, each of the following questions should be able to answer with
a ‘yes’.

1. Does it taste good?

2. Does it look good?
3. Is it cooked properly?
4. Is it at the correct temperature?

Specifics in Food Preparation and Service

1. Always use produce that is in season. Seasonal produce is usually of better quality and less expensive.

2. On every plate or platter, provide contrast in:

Colors: always serve one green vegetable and at least one non-green vegetable. Try not to serve
vegetables that are the same color as the entrée.

Cooking methods: Use variety, such as steaming, baking, stir-fry.

Shapes: Arrange a variety, of shapes on one plate.

Textures: Provide different textures, such as coarse, smooth, mashed, puree.

Flavoring or seasoning: Use an assortment of herbs, spices, vanilla, lemon flavoring.

3. Accompaniments should complement the entrée

General rule: The more complex the entrée, the simpler the accompaniments. The simpler the entrée, the
more complex the accompaniments can be.

FOOD HANDLER AND FOOD SAFETY PRACTICES

Food handlers refer to any people who practically hold foods during food marketing, food processing, and
food serving.

Proper grooming habits refer to the pleasant practices of keeping self physically clean , aromatically
fragrant, and socially acceptable from head to toe.

Personal hygiene refers to applying cleanliness or personal care habits that will help to maintain health as
required by law and institute.

Recommended attire:

1. Clean white chef’s jacket

2. Black pants
3. Clean bib apron
4. Chef hat or toque
5. Clean closed or clogged shoes
6. White hand towel for wiping kitchen utensils and equipment.
7. Pot holders
8. Clean rags
9. Name tag
10. Neckerchief
11. Disposable face mask
 12. Disposable hand gloves

Cross-contamination is the physical movement or transfer of harmful microorganism from one person,
object, or place to another. It is not seen, smelled, or tasted.

World Health Organization (WHO) Five keys to Safer Food

1. Keep clean

2. Separate raw and cooked food

3. Cook food thoroughly

4. Keep food at safe temperatures

5. Use safe water and raw materials

FIFO (First In, First Out) is a food rotation principle that priorly organizes and consumes food items that
will nearly expire in the first row or line of the storage area and placing the food items that are not yet
expiring in the farthest part of the storage areas.

Food grade is something that is safe to use for food and is certified safe by the authority.