 NUTRITION LABORATORY

ORGANIZATION OF THE CLASS AND LABORATORY PREPARATION

1. Divide into groups consisting of 6-7 members

2. Assign each member a specific role:

 Leader

 Marketer

 Housekeeper

 Dishwasher

 Cook

Be acquainted with the following utensils and equipments:

 Tea kettle

 Saucepan

 Frying pan

 Colander

 Strainer

 Chopping Board

 Bowls

 Plates

 Basin

 Drain board

 Basting spoon

 Turner

 Laddle

 Wooden spoon

 Pair of Tongs

 Rubber scraper

 Kitchen knife
  Paring Knife

 Baller

 Peeler

 Can opener

 Measuring cup

 Measuring spoon

Setting up a tray

Tray service is the type of food service in hospitals. Standard sized trays (8x12) are used.
An underliner is always placed to improve the appearance of the set up.

Techniques in Food Preparation:

1. Measuring Dry ingredients.

Pour sifted or unsifted dry ingredients into the dry measuring cup until
overflowing, catching excess on kitchen wrap. Level off the contents of the cup with the straight
edge of a knife or metal spatula. Never tap the cup on counter to level; do not press or pack
down the ingredients unless the recipe specifies as in brown sugar.

2. Measuring Powder ingredients.

Dip the measuring spoon into the baking powder, salt, or spice, to break up
lumps. Fill the spoon to overflowing and then level it off with the straight edge of a knife or
metal spatula.

3. Measuring liquids.

Place the liquid measure on a level surface and fill to desired mark. Bend over to
check at eye level for accuracy.

4. Peeling Raw tomatoes and potatoes.

Put tomato or potato in boiling water for 10 to 30 seconds ( shorter time for
riper fruits) , Remove and rinse in cold water to stop cooking. Peel will lift off.

5. Peeling firm fruits and vegetables ( carrots, turnips, apples, and pears)

Hold the fruit or vegetable in one hand, and with a floating blade peeler in the
other hand, peel from top to bottom, turning the fruit or vegetable as you progress. Trim the
stem or root with a small paring knife.

6. Cutting meat or vegetable in Julliene Strips or Match sticks.

Cut meat or vegetables into 1/8 “ slices. Stack 3 or 4 slices together and cut into
1/8” wide strips.
 7. Slicing firm fruits and vegetables.

Peel the firm fruit or vegetable if necessary. Leave it whole or half lengthwise;
slice straight up and down, pushing knife slightly forward with each down stroke. Slide knuckles
of left hand and allow the fruit or vegetable to control thickness of each slice.

8. Dicing celery, carrots and green pepper.

Cut vegetables into long strips across to make fairly neat cubes. Make slices
much closer when the recipe calls for “ finely cut” or “ minced”.

9. Chopping, dicing and mincing onion.

Halve peeled onions lengthwise. Hold on board with cut side down and root end
to your left. Make several slices from tip to root. Do not cut through root. Next, slice from side
to side. Then slice from tip to root again, cutting across the first slices. Make all slices as close
together as possible for minced onions , about 1/8” apart for chopped.

PURCHASING

Purchasing is an important activity because the quality and cost of materials at

the time of purchase largely determine the quality and cost of the finished product.

Effective purchasing aims to provide an adequate supply of food, the right

quality in the right quantity, and at the right price. To make this possible, it is important for the
food to be purchased at the right time from the right source.

TIPS IN PURCHASING:

1. Choose whole grain cereals and bread rather than refined ones. The greatest
concentration of B-vitamins and minerals is in the wheat germ and outer layers of the
grain. The entire germ and most of the outer layers are removed during milling to refine
or whiten the grain. Some, but not all of the essential nutrients are restored when flour
or cereals are enriched. In the other words, enriched foods are much better than
unenriched refined foods, but whole grain products are best. Brown rice contains more
vitamins than white rice.

2. If you buy skim milk or non-fat dry milk, be sure it has been fortified with Vitamins A and D.
These vitamins are lost when fat is removed from the milk. Margarine should also be fortified
with Vitamins A and D.

3. Buy fresh or frozen fruits and vegetables rather than canned ones. Many vitamins are soluble
in water (all b-vitamins and C) and many are destroyed by high temperature involved in canning.
As a result, canned foods may retain half or less of the original content of many vitamins,
additional vitamins are lost during storage.

4. Shop for fresh produce and, if possible, pick fruits and vegetables that have been ripened in
the vine.

5. Choose bright orange carrots , deep orange sweet potatoes, and dark leaf lettuce for
maximum vitamin A content.
STEPS IN PURCHASING:

1. Determine what items or products should be purchased, specifying the quality and
quantity.

2. Know the market situation about the products,

such as the supply, demand, market availability, and other related information.

3. Contact potential suppliers or visit possible sources to know what products are being
offered and at what price.

4. Compare the products available from different sources with your product specifications.

5. Evaluate what the supplier has to offer against your needs, as in the quality available, prices,
terms, conditions of delivery, methods of payment and the like.

6. Decide on the supplier or vendor.

TIPS FOR A PURCHASER OR MARKETER:

1. Know what to buy and where to buy quality foods.

2. Determine beforehand, how much you can afford to spend.

3. Make a flexible marketing list

4. Use polite expressions when buying or asking for goods.

5. Avoid unnecessary remarks if you do not approve of the price.

HOW TO BUY FRUITS:

1. Buy fruits in season

2. Citrus fruits should be heavy for their size.

3. Fruits should be firm, even-colored, and free from signs of decay.

4. Fruits that are just ripe are richer in nutrients; overripe fruits have less food value.

HOW TO BUY VEGETABLES:

1. Select those without signs of decay.

2. Tomatoes and eggplants should be firm and free from scars and spots.

3. Cabbage should be firm and heavy.

4. Avoid buying vegetables that are cut and diced into pieces or peeled.

HOW TO BUY EGGS:

1. A fresh egg will sink if placed in a basin of water.

2. It has a rough shell

 3. It is heavy.

HOW TO BUY MEAT:

1. Pork is pinkish red while beef is dark red.

2. Know the desired part of meat before buying.

HOW TO BUY CHICKEN:

1. Young chicken has smooth legs.

2. Know the desired part of chicken for cooking needs.

3. There should be traces of fat under the skin.

4. The meat should be yellowish pink.

HOW TO BUY FISH:

1. The flesh is firm and scales are fully shiny.

2. The odor is not unpleasant

3. The belly walls are intact.

4. The eyes are full and bright.

5. The gills are red, not gray or brown.

EQUIVALENTS AND MEASUREMENTS:

60 drops = 1 teaspoon

1 tablespoon = 3 teaspoons