Republic of the Philippines

SOUTHERN LEYTE STATE UNIVERSITY-SAN JUAN CAMPUS

Brgy. San Jose, San Juan, Southern Leyte
website: www.slsuonline.edu.ph
email: slsu.sj@slsuonline.edu.ph
Contact Number: +639-355-192-852

Name: Jelly Ann L. Estubio Course/Yr. & Section: BTLED H.E 3A

Subject: PRINCIPLES OF FOOD PREPARATION Date: JULY 20, 2022
Instructor: Mrs. Marites Allerite

PRE-TEST

1. D
2. A
3. C
4. B
5. C
6. B
7. D
8. B
9. A
10. B
11. A
12. D
13. B
14. C
15. B
16. C
17. A
18. A
19. A
20. B
INFORMATION SHEET 1: CLEAN AND MAINTAIN TOOLS, EQUIPMENT
IN FOOD PREPARATION INCLUDING KITCHEN PREMISES

SELF-CHECK 1
1. 3 BASIC UTENSILS, AND 3 EQUIPMENT
UTENSILS:
1. Colander- it is used as a strainer, to let the wash vegetables dry.
2. Funnels- are used to fill jars, made of various sizes of stainless steel,
aluminium or of plastic.
3. Cutting knives- it is used to cut the ingredients or the kitchen tasks rather by
the chef cook.

TOOLS:

1. Cast Iron- is use for salad making dessert, but not practical for top or surface
cooking.
2. Double broiler- is used when temperature must be kept below boiling.
3. Teflon- is a special coating applied inside aluminium or steel pots and pans.

EQUIPMENT:

1. Refrigerator- is used for food storage, which can help control the moisture
content in each type of food.
2. Oven- a chamber or compartment used for cooking, baking, heating or drying.
3. Microwave oven- used for cooking or heating food.

The tools, utensils and equipment is very important in food preparation because
they are the basic needed for cooking and they are indeed needed in every food
preparation. With the tools, utensils and equipment you can really prepare all the
recipe you have prepare for the activity. You cannot perform well if you don’t
have those needed tool, utensils and equipment. And if the school or the
university don’t have those things, you will be the one who will bring for you to
perform. Moreover, those utensils, tools, and equipment is really a part of our life
and in cooking or in the food preparation rather.

2.
o Cleaning kitchen tools, utensils and equipment
 Cleaning is the process of removing food and other types of soil from a surface,
such as a dish, glass, or cutting board. Cleaning is done with a cleaning agent
that removes food, soil, or other substances. It's important to keep kitchen tools,
utensils and equipment such like knives, wooden spoons, spatulas, tongs in able
to help stop and eliminate bacteria spreading to food. It's especially important to
 wash them thoroughly after using them with raw food, because they could spread
bacteria to other food.

o Sanitizing kitchen tools, utensils and equipment

 Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are
commonly used as a method for sanitizing in kitchen tools, utensils and
equipment. The kitchen tools, utensils and equipment to be sanitized must first
be washed properly before it can be properly sanitized. Some chemical
sanitizers, such as chlorine and iodine, react with food and soil and so will be
less effective on a surface that has not been properly cleaned. Sanitizing is very
essential because sanitizing reduces the growth of viruses, fungi, and types of
harmful bacteria. You can clean every day, but you should always sanitize and
also disinfect to keep your kitchen tools, utensils and equipment safe. A product
that sanitizes effectively greatly reduces all bacteria and other causes of illness.

o Storing kitchen tools, utensils and equipment

 Storing your kitchen tools, utensils and equipment properly makes them easy to
find when needed and helps keep them from damage. It keeps you from forcing a
found tool to do what the one you can’t find should be used for. Proper storage
and handling of cleaned and sanitized equipment and utensils is very important
to prevent re contamination prior to use and handled to minimize contamination
of food contact surface.
3. Cleaning and sanitizing is a very important in every kitchen premises. In order to
avoid any food contamination. As a good housekeeper, we should always
practice, observe and maintain cleanliness and sanitation to the workplace. Good
housekeeping practice need to know how to work safely with the products they
use most especially in cleaning and sanitizing. Cleanliness and sanitation refers
to the processes which ensure facilities, equipment, work areas kept in good
condition yet to effectively reduce all the germs and bacteria and other causes of
illness. Cleanliness and sanitation promotes efficient production and a good
working environment at the workplace. In fact, efficient production and a good
working environment are complementary to each other. The elimination of
inefficiencies and accident hazards caused by unfavourable conditions in the
workplace is necessary in getting the job done properly and safely and also has a
big positive effect on the health and safety. It can help prevent injuries and
improve productivity and morale, as well as make a good imprint on the people
visiting the workplace. It also affects the morale and even the overall success of
the organization.
TASK 1:POEM

VALUE THE KITCHEN TOOLS, UTENSILS AND EQUIPEMNT

Kitchen tools, utensils and equipment

A small hand held things
Comes in different shapes and sizes.
It has different uses, but People should give love and care
A healthy living start from a healthy kitchen.

Whatever things you have in there,

Always remember clean it before to close it well,
Things are nothing,
if you just be careless on it.

The tools, utensils or even equipment,

Should always be clean,
covered and keep in good conditions.
remove the dust/grime, before living on it.

Taking good care of kitchen tools, utensils

Is the best way we can do,
to keep on healthy and clean,
always remembered a healthy life style,
start with the healthy kitchen.
 INFORMATION 2: Principles in food preparations

SELF-CHECK 2:
DISCUSSION
1. Briefly explain the relationships of the following in food preparation.
 Balance –  Is having the right amount not too much or too little of any quality,
which leads to harmony or evenness of foods' variety and contrast of color,
shapes, texture and flavor that the food presented or prepared is appropriate to
the occasion. Balance is applying in plating, dishes should always have a
right balance of nutrition and portion size. We should know in selecting foods and
garnishes that offer variety and contrast in color, shape, texture and flavor. Two
or more colors on a plate are usually more interesting than one. It is necessary to
plan for variety of shapes and forms especially in cutting vegetables into different
shapes that gives a great flexibility and appearance. Flavor is one of the factors
to consider when balancing colors, shapes, and texture on the plate.

 Portion size – It is the recommended or balance serving size and amount of

each food on the plate to hold all the items without crowding corresponding to the
subject or main item. This is important for presentations, too small a plate makes
an overcrowded, jumbled, messy appearance. Too large a plate makes the
portions look skimpy. Balance the portion sizes of the various items on the plate.

 Serving hot food on hot plates - Good presentation of food means nothing if
food is not serve at the correct temperature. To ensure the quality of hot food it
must be serve on hot place plates. All foods should also be covered with warm
food/plate covers to retain the temperature. It is vital that hot food is serve to the
customer immediately. Serving hot foods commensurate plates that should be
sufficiently hot to stay hot and keep food hot for the time that a diner would
complete eating a dish. If you put hot food onto a cold plate, the plate will lower
the temperature of the food immediately.

 Types of service wares- Service ware affects the overall presentation as well as
our taste perceptions and even our appetite. White plates are a traditional color
favored by chefs because it makes the vibrant colors of the food more visually
appealing to the guest. Service ware includes plates of varying sizes,
bowls, cups, and other vessels used to hold the food. Plates and serving
vessels come in a variety of colors, shapes, and sizes.

 Plating- Plating affects the overall appearance of a foods. Applying plating may
enhance presentation. It is the act of arranging the meal on the individual plate
immediately before it’s served.
 Garnishing- A garnish is used as a decoration or embellishment accompanying
a prepared food dish or drink. It doesn't just enhance the appearance and the
flavor of the food; it also adds additional nutritional value to it. Garnishes can be
as simple or intricate as you like. The key to selecting a garnish is picking a
garnish that will improve the dish. Garnishes add color and they can accent a
dish.

 Sauces - Sauces tie the elements of the dish together providing color and
luster. Sauces variations include compotes, chutneys, or salsas, as well
as the traditional brown, white, and butter sauces. Cold sauces include
vinaigrette, mayonnaise emulsions, purees, pesto, and coulis. Sauces
may be served under, over, or alongside the item and should have a light
consistency yet flavorful punch.

 Accompaniments - Accompaniments are complementary additions to the main

ingredient of a meal like vegetables and side salads but they also include sauces
and relishes. Sometimes the accompaniment also comes with a garnish of its
own. These accompaniments complement the main food and enrich its taste. It
provides an aesthetic value to the main dishes
 INFORMATION SHEET 3: PREPARE APPEIZERS

SELF-CHECK 3
1. Using a Venn diagram discuss hot and cold appetizer.
Answer :

HOT APPETIZER SIMILARITIES COLD APPETIZER

 Hot appetizers are served warm and

are often bite-sized. These appetizers can
be either finger foods and snack  Both hot and cold appetizers are
type foods or small portions of food or drink that stimulates the appetite.
main course dishes, such as It is part of the meal served before
miniature sandwiches .any meal to increase starving
Popular hot appetizers and prepare for the main course.
Usually, an appetizer is a
include chicken wings, mini
small serving of food just a few bites
quiches, mini meatballs, meant to be eaten before an entree,
nachos, onion rings, and potato skins. and often shared by several people.

 Fruit and vegetable cold appetizers are

marinated vegetables, Waldorf salad,
vegetables filled with different salads and cold
stuffing, vegetables with various cold creams,
vegetable and mushroom cocktails, fruit
salads, stuffed fruit, fruit cocktails.
2. Discuss the classifications of appetizers.
 Cocktails- are usually juices of orange, pineapple, grapefruit or tomatoes served
with cold salad dressings. It may be in the form of a fruit or vegetable juice mixed
with little alcoholic beverage or seafood like shrimps, crabs, or lobsters served
with slightly seasoned sauce.
 Hors D’ Oeuvres-refers to small portions of highly seasoned foods. It is a
combination of canapés, olives, stuffed celery, pickled radishes, and fish. It is
served on individual plate when guests are seated. Sometimes this is simply
placed on a platter and passed around. Hors d’oeuvres are served cold or hot.
 Canapé- are made out of thin slices of bread in different shapes. The bread may
be toasted, sautéed in butter or dipped in a well-seasoned mixture of egg,
cheese, fish, or meat then deep-fat fried. It is a finger food consisting of three
parts: a base, a spread or topping and garnish. They could be served hot or cold.
There are no set recipes for the making of canapés. You may create your own
combination of several different colored items on the cut pieces of bread, toasted
or fried and biscuits etc.
 Relishes/Crudités- are pickled item which are raw, crisp vegetables
such as julienne carrots or celery sticks. Relishes are generally placed before
the guest in a slightly, deep, boat shape dish.
 Petite Salad- are small portions and usually display the characteristics found in
most salad.
 Chips and Dips- are popular accompaniments to potato chips, crackers, and
raw vegetables. Proper consistency in the preparation is important for many dip.
It must not be so thick that it cannot be scooped up without breaking the chip or
crackers, but it must be thick enough to stick to the items used as dippers.
 Fresh Fruits and Vegetables – are the simplest appetizer. Fruits are good
appetizers because they give an attractive appearance, fragrance, appealing
taste and delicious flavour. For example, you could serve a platter of thinly sliced
cucumbers, chunks of red bell pepper and baby carrots. For a fruit tray, consider
serving red and green grapes, as well as chunks of mango with toothpicks
inserted in them. Since appetizers should always easy to pick up with the fingers,
it should never be drippy or messy so you need to avoid certain fruits or veggies
(for example, chunks of avocado or watermelon are probably not the best
appetizer choices).
 Finger foods- are variety of appetizers wherein the only requirement is that you
keep everything small enough to be picked up with the fingers and eaten with
little mess. If you want to serve your favourite homemade sausages, cut them
into small pieces, wrap them with a small piece of pastry shell and bake. Or,
serve your favourite baked sweet potato fries with a mayonnaise-based dipping
sauce. Individual quiches filled with ham and cheese is another good option.
TASK 3: REFLECTION

Understanding the three information sheets in this module is crucial or vital.

Since it discusses the necessity, use, and sanitization of tools, utensils, and equipment.
The concepts of food preparation, including plating, balancing, garnishing, and more,
are covered in Information Sheet 2. The third is how the many sorts of appetizers are
prepared, including hot and cold options.

For me, these three information sheets, or rather their self-check, play a
significant and important role in the preparation of the cuisine. Because it teaches us
what ingredients are necessary for cooking and what we should do to present our food
well. Additionally, the first item to be served prior to and in between meals. Since I was
already familiar with this subject in high school, but because I'm not very skilled at
cooking, I take it for granted.

I've come to the conclusion that if you choose to major in education with a home
economics concentration—which is quite similar to my major—it will really benefit if you
understand this lesson thoroughly and that it is crucial to your college courses. not just
with our college work, but also at home and when searching for jobs that match your
skill set. If you are familiar with the ingredients, know how to handle and prepare them
properly, know what to serve first, and other such information, it won't be tough.
However, this lesson or the subject helped me remember the lessons that were taught
to us in high school by our teacher and it added extra knowledge.

Finally, the three topics will really assist you in learning everything you need to
know for the future as a student. And it is a universally accepted basic practice.
 INFORMATION SHEET 4: VARIETY OF SALAD AND DRESSING
SELF- CHECK 4
DISCUSSION
Your answer will be rated using the rubric below.

1. Give the characteristics of the different types of salads.

Type of Salad Characteristics

MainCourseSalad is characterized as usually containing
a portion of protein, such as chicken breast, slices of
beef, force meats etc. Other specific high-protein foods
Main Course Salad
that can be included in the MainCoursesalad are fish,
eggs, legumes, and cheese.

An appetizer salad is a light and smaller type of salad

that is served in small portions. It has the primary
purpose of stimulating appetite that is why it is commonly
served first prior the main dish or first course of a meal.
This salad can be cooked or a no-cook variant. It
Appetizer Salad stimulates appetite which has fresh, crisp ingredients;
tangy flavorful dressing; and attractive, appetizing
appearance. It looks appealing because of flavorful foods
like cheese, ham, salami shrimp and crabmeat. Crisp raw
or lightly cooked vegetables can also be added.

A Side Dish is essentially any food served on the side of

the plate or to the side of the main plate. An easy way to
think of them is that Side Dishes are accompaniments
and not the main course. Side Dishes are typically
smaller offerings than the showpiece, main dish of the
Side Dish Salad meal. green heart caring side dish and also an appetizer
for main dishes. It has cabbages, banana, tomatoes,
cucumber, strawberry and other healthy green leafy
vegetables. It's a perfect dish for vegetarians and a life
changing food for meat lovers

Dessert salad is usually sweet and contains fruit, sweet

gelatin, wafer, and whipped cream as the main
Dessert Salad ingredients. The fruits in a dessert salad are either
canned fruits or fresh fruits. Dessertsalad are too sweet
to be served as accompaniment or appetizer.
Accompaniment Salad It is a type of salad which is always served with the main
dish. It should give balance and compliment the rest of
 the meal. Always take into consideration the type of meal
you are serving; complement a hearty meal with a light
salad and heavier salads should only be served if the
main entree is light.
They should be large enough to serve as a full meal,
contain a substantial portion of protein and have enough
Separate Course variety and balance nutritionally and in flavors and
Salad textures, It must be fresh, clean, crisp, cold and well
drained.

3. Draw and label the parts of the plated salad.

 INFORMATION SHEET 5: PREPARE SANDWICHES

SELF-CHECK 5
DISCUSSION
1. Discuss the different types of sandwich.

 There are two kinds of sandwich and these are the cold sandwich and hot
sandwich.
 Cold sandwich includes Open-faced Sandwiches, Regular cold sandwich,
Pinwheel sandwich, Tea sandwich, Multi-decker sandwich and wrap/rolled
sandwich. Open sandwiches make use of one kind of bread with the filling on
top. The slices of white bread can be cut into squares, triangles or rounds. Butter
is spread lightly on top and pieces of cheese or meat fillings are arranged and
garnished attractively. Regular Cold Sandwiches is a plain sandwich made up of
two slices of bread, preferably a day-old bread, toasted if desired, and on which
butter can be readily spread. Its crusts may or may not be removed, depending
upon your preference. Butter, mayonnaise or a prepared sandwich spread may
be used as lining to prevent the bread from absorbing moisture from the filling.
Moreover, it ensures that the bread and the filling will stick together. Pinwheel
Sandwiches are made of bread cut lengthwise, about 3/8 inch thick. Fresh cream
bread is preferable because they are easy to roll and will not crack. Trim crusts
and flatten long slices with rolling pin. Spread bread with softened butter or
margarine and your choice of any smooth filling, like creamed cheese,
marmalades, cheese pimiento, peanut butter, jams and jellies. Smooth filling is
ideal for pinwheel sandwiches, because they do not have bulk and can be spread
thinly. Roll up bread like a jelly roll. Tea sandwiches are small fancy sandwiches
made from light, delicate ingredients and bread that has been trimmed of crusts.
And may be made ahead of time and frozen. They are often cut into fancy
shapes, squares, rectangles and oblongs add to the variety. Fillings and spreads
can be the same as those for canapés. Multi-decker Sandwich are made with
more than two slices of bread (or rolls split into more than two pieces) and with
several ingredients in the filling. The club sandwich is a popular multi-decker
sandwich, made of three slices of toast and filled with sliced chicken,
mayonnaise, lettuce, tomato and bacon and cut into four triangles. Wrap/Rolled
Sandwiches in which the fillings are wrapped, like a Mexican burrito, in a large
flour tortilla of similar flatbread. They may be served whole or cut in half if large.
On the other hand, hot sandwich includes

 Regular hot sandwich, hot open-faced sandwich , and Grilled sandwich, Deep
fried sandwich, and filled rolls, focaccia or pitta bread. Regular Hot Sandwiches
is a simple hot sandwiches consist of hot fillings, usually meats but sometimes
 fish, grilled vegetables, or other hot items, between two slices of bread. They
may also contain items that are not hot, such as a slice of tomato or raw onion on
a hamburger. Hot Open-Faced Sandwich are made by placing buttered or
unbuttered bread on bread on a serving plate, covering it with hot meat or other
filling and topping with a sauce, gravy, cheese, or other topping. This type of
sandwich is eaten with a knife and fork. Grilled sandwiches, also called toasted
sandwiches, are simple sandwiches that are buttered on the outside and
browned on the griddle, in a hot oven, or in a Panini grill (see sidebar).
Sandwiches containing cheese are popular for grilling. Deep-fried sandwiches
are made by dipping sandwiches in beaten egg and sometimes in bread crumbs,
and then deep-fry. Filled rolls, focaccia or pitta bread flavored breads served with
dips like quesadillas and burritos.

2. Differentiate hot and cold sandwich.

 Cold sandwich is a plain sandwich made up of bread preferably a day-old, bread,
toasted if desired and on which butter can be readily spread. Butter, mayonnaise
or a prepared sandwich spread may be used as lining to prevent the bread from
absorbing moisture from the filling. Moreover, it ensures that the bread and the
filling will stick together. While hot sandwich consists of hot fillings, usually meats
but sometimes fish, grilled vegetables or other hot items, between two slices of
bread.
INFORMATION SHEET 6: PREPARE DESSERTS AND SWEET SAUCES

SELF-CHECK 6:
DISCUSSION
1. What are the important factors to consider in plating and presenting desserts?

 Desserts should be plated and presented in a way that is both systematic and
elegant in order to whet everyone's appetite. The principles for serving desserts
and the emphasis should be considered in presenting your dessert; let it be
dramatic and well-presented pleasing to the eyes of everyone. When plating and
presenting the dessert, we should be creative in color combinations, consider the
texture of the product, plan on how your plating would look like looking at the
appearance and its design, and consider also the base/plate that you wanted to
present your product.

2. How do you plate desserts?

 An arrangement of one or more components makes up a plated dessert.
Meringues, ice cream, cookies, dough, cake layers, pastry cream, and dessert
sauces are only a few of the necessary ingredients. All of these techniques are
used to enhance the appeal of presentations. Desserts served on plates often
have four ingredients: the main dish, sauces, a crunch component, and a
garnish. Each of these ingredients has a distinct function in terms of taste,
texture, color, and appearance. The presentation of the dessert is greatly
influenced by color. A diversity of colors should always be present on the plate.
Contrasting hard and soft, smooth and coarse, adds visual intrigue to the food
and will increase everyone's appetites while also adding delight. Texture is
essential in food presentation. the meal. When plating desserts, make the
garnishes edible and ensure that every item is delectable and edible. Always
keep it neat and simple, avoid crowding the dish, match the garnishes to the
dessert, and experiment with different plates, especially those of varied sizes and
forms.

3. Why do we need to apply proper plating of desserts before presenting?

 Because what we see might reflect our emotions, it is said that "before we eat
with our mouths, we eat first with our eyes." Proper plating is therefore essential
in the presentation of desserts. When sweets are properly garnished, they
become more appealing and delectable, which not only whets our stomach but
also pleases the eye. It may have an impact on how we perceive and appreciate
food. It enhances the food's visual appeal during presentation. The dish, the
 dessert's color, texture, neatness, garnishes, and decorations can all impact how
it looks overall. The dish will appear lovely if it is presented appropriately. It
conveys the character of the one who is organized. As vital as the food's flavor is
its aesthetic appeal. So, if the meal is prepared nicely, it reflects the personality
of the person who created it. the meal. When plating desserts, make the
garnishes edible and ensure that every item is delectable and edible. Never
crowd the plate, keep it simple and clean, and match the garnishes to the main
course.

LESSON 2: REFLECTION

It is crucial that you have a fundamental understanding of preparing meals in the

right order or per recipe because food preparation involves a lot of planning and
education. To get better results for your dish or meals, you'll need to have a
fundamental understanding of the preparation tools.

I gained more concepts and information with this lesson in the three lessons,
"Varieties of salads and dressings; Preparing sandwiches; Preparing sweets and sweet
sauces." My ability to remember this lesson from this school year is aided by the
learning or lesson that my teacher taught me while I was in senior high school.
Furthermore, there are numerous salad ingredients and dressing varieties covered in
the first session. Fresh fruits, vegetables, carbohydrates, protein, and other ingredients
can all be added to a salad. And any material can be used to make dressing. However, I
discovered that there are a few things to consider when making salads, including their
quality, aesthetic appeal, simplicity, neatness, contrast, and color harmony. The second
lesson discusses the process of making sandwiches, including the ingredients and
sandwich varieties. Sandwiches come both hot and cold.

For instance, in cold and hot sandwiches, the cold sandwiches are when you
place the sandwich in the refrigerator, just like the pinwheel sandwich, and you do so for
a few minutes until it sits well; the hot sandwiches are when the components need to be
cooked. The preparation of desserts and sweet sauces is the final topic. Additionally, it
covers the ingredients, factors in plating (as the eye is said to consume food first), how
a dessert looks or is plated, rules for dessert plating, and different kinds of dessert
sauce. Additionally, I find that these three teachings are comparable in terms of their
composition or component elements when they plate the to serve food. The module
stated that the dressing may be added at service time, served separately for the
customer to add, or mixed with the ingredients ahead of time. Sandwiches come in both
hot and cold varieties. Under liner, body, garnish, and dressing are the other three
components. However, the dressing is determined by what you prepare.
 Last but not least, this lesson has helped me remember the information I had
learned in senior high school. When you prepare meals for consumption, it also helps a
lot.