Republic of the Philippines

UNIVERSITY OF NORTHERN PHILIPPINES

Tamag, Vigan City
2700 Ilocos Sur

INGREDIENT
PREPARATION
AND
HANDLING

Presented by:
Janelle Lourdes P. Caluza
Brigitte Lilian Rapisura
Erich Gandhi Retamal
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CHAPTER 1. INTRODUCTION TO FOOD PREPARATION

TOPIC: INGREDIENT PREPARATION AND HANDLING

Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO
 Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur

Ingredient preparation and handling is a crucial aspect of meal management. It involves tasks
such as washing, chopping, and storing ingredients properly to ensure food safety and quality. Proper
handling techniques can prevent contamination and foodborne illnesses. Efficient preparation can
also save time when cooking meals, making the overall meal management process smoother and
more enjoyable.

I. Preparing ingredients for cooking

1. Washing: Washing is a form of cleansing food before preparation or eating. Washing is done to
remove superficial dirt.
The following are the points to be noted while washing fruits or
vegetables:
 Remove and discard Outer leaves.
 Rinse under clean, running water just before preparing or eating.
Rub briskly by scrubbing with a clean brush or hands, to remove
dirt and surface microorganisms. Don’t use soap or detergent.
 After washing, dry with a clean cloth or paper towel. Moisture left
on produce may promote survival and growth of
microorganisms. Drying is critical if food won’t be eaten or
cooked right away
 Cut away bruised and damaged areas.

2. Cutting: Cutting or chopping İs reducing to small parts using a knife, scissors, or a food chopper.
Some kinds of cuts:
 Dice - Cutting into even sized pieces or cubes

 Julienne Cut - is a traditional French knife technique that requires one to square off the
vegetable, then uniformly cut it into thin planks and matchsticks.

 Minced Cut - minced pieces must be very small in size and even smaller than a chop.
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TOPIC: INGREDIENT PREPARATION AND HANDLING

Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO
 Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur

 Shredding - cutting into very fine pieces with a knife e.g. finger chips.

 Slice - cutting in thin long pieces by it is not as fine as shredding, e.g. bread slices.

3. Peeling, Scraping, and Paring: Peeling İs removing the outermost skin of fruits or vegetables
manually or using a peeler, e.g. sweet limes, bananas, boiled potatoes. Scraping is removing spoilt,
soiled and edible portions, skins of vegetables like potatoes, carrots etc. and fruits. Paring is removing
the surface layer in circular motion by pressure of a knife-edge all-round the object, e.g. paring an
apple.

4. Grinding: Grinding is reducing to small fragments or powder by crushing, as in grinding spices, or

coffee in a flour mill or on a grinding stone.
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TOPIC: INGREDIENT PREPARATION AND HANDLING

Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO
 Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur

5. Mashing: Mashing is a method of breaking up of soft food usually after Cooking or boiling with
pressure, with a potato masher or with a fork.

6. Pressing: is separating liquid portions from solids by weights or mechanical pressure, as in making
cider from apples, paneer, Screw pressing, etc.

7. Sifting/Sieving: Sieving separates wanted/desired elements from unwanted material using a tool
such as a mesh or net. It also helps in enclosing air between powder particles and mixing ingredients
evenly, like sieving of flour for cakes. It also ensures uniformity of particle size.

Reporter’s
Point
Preparing ingredients for cooking is a fundamental module in the meal preparation process that
involves washing, peeling, chopping, and measuring ingredients as needed for recipes. This step
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ensures that ingredients are clean, properly portioned, and ready for use in cooking. Proper
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ingredient preparation contributes to efficient meal preparation, better cooking outcomes, and
enhanced food safety practices. Mastering this module can lead to smoother meal planning and
execution, making cooking more enjoyable and rewarding.
TOPIC: INGREDIENT PREPARATION AND HANDLING
Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO
 Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur

Checkpoint

Why is it important to prepare food ahead of time?

II. Proper Handling and Storage of perishable and non-perishable ingredients

Proper handling and storage of perishable and non-perishable ingredients are essential to
maintain food safety and quality. Perishable foods are those that spoil quickly and require
refrigeration or a freezer like meat, dairy, and produce require careful handling to prevent spoilage
and contamination. Non-perishable foods are those that will take a very, very long time to spoil and
don't require refrigeration such as grains, canned goods, and spices should be stored in a cool, dry
place to maintain their shelf life.

I. Proper handling of Perishable Foods

1. Fruits and Vegetables: They should be washed before storage, but only lightly, to avoid damage to
the delicate skins. Separate ethylene-producing fruits (apples, bananas) from their sensitive
counterparts. Leafy greens thrive in the crisper drawers, whereas root veggies prefer the chilly, dark
confines of the pantry.

2. Dairy Products: Milk, cheese, and yoghurt all have royal preferences. Milk rises to the top shelf,
cheese finds refuge in the deli drawer, and yoghurt chooses the cold palace at the rear, safe from the
chilling fury of the back wall.
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TOPIC: INGREDIENT PREPARATION AND HANDLING

Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO
 Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur

3. Meat and Poultry: Raw meat and poultry must be kept apart from cooked dishes to avoid cross-
contamination. Pack them carefully in airtight containers or double-wrap their packages. Raw fish
wishes its separate island at the bottom to avoid fishy mistakes.

II. Proper handling and storage of Non-perishable Foods

1. Canned Goods: Keep them in a dark place away from direct sunlight. Dents are unwanted guests
because they disrupt their protective coating. Once opened, transfer to airtight containers and
refrigerate to avoid deterioration.

2. Dry Goods: Grains, pasta, and beans prefer airtight containers to protect themselves from moisture
and unwanted bugs. Glass jars also have the added virtue of being transparent, allowing you to
recognize your culinary buddies quickly and easily.

3. Baking Supplies: Flour and sugar keep them in airtight containers. Keep them away from heat
sources and spicy neighbors like spices, which may overpower their subtle smells.
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TOPIC: INGREDIENT PREPARATION AND HANDLING

Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO
 Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur

III. Proper storage of perishable and non-perishable

Labelling everything: Dates are allies, not enemies. Mark containers with "use by" or "bought
on" dates to avoid mystery dinners lurking in the refrigerator.

Rotate your inventory: Older items ought to be retired as well. To prevent having a cupboard
full of forgotten culinary antiques, start with older things.

Embrace leftovers: Leftovers are not a failure; rather, they provide a chance for your culinary
inventiveness to flourish.

Plan your meals: This minimizes impulsive grocery store purchases and lowers the likelihood
of food wastage. A prepared pantry is a happy pantry.

Invest in storage solutions: Container sets, label makers, and pantry organizers are loyal
subjects who will assist you in keeping your kingdom organized and efficient.

Reporter’s
Point
By following proper handling and storage practices for both perishable and non-perishable
ingredients, you can prevent foodborne illnesses, maintain ingredient freshness, and reduce
waste. Storing items at the correct temperature and in suitable containers can extend their shelf
life and ensure they are safe to consume when it's time to prepare meals.

Checkpoint

Why is Proper Handling and Storage of Perishable and

Non-Perishable Ingredients crucial, and what are the
potential consequences of neglecting it?

III. Techniques for preparing ingredients in advance for efficient meal preparation

Preparing ingredients in advance is a smart meal management strategy that can save time and
streamline the cooking process. Techniques like pre-chopping veggies, marinating proteins ahead of
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time, and pre-measuring spices can significantly cut down on meal prep time during busy weeknights
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or when hosting guests.

TOPIC: INGREDIENT PREPARATION AND HANDLING

Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO
 Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur

I. Mise en Place

Mise en Place. The term used in professional kitchens to describe the organizing and
arranging of the work space, ingredients and equipment before beginning to cook. It translates
directly from French as,” to put in place" Preparing ingredients in advance can indeed save a lot of
time and make meal preparation smoother.

Some techniques to help you with that:

By following these techniques, you can streamline your meal preparation process and make
cooking more efficient.

Chop and store vegetables: Take some time to chop onions, peppers, carrots, or any other
veggies you use frequently. Store them in airtight containers in the fridge for quick access during
cooking.

Pre-cook grains and legumes: Cook a batch of rice, quinoa, lentils, or beans and keep them in the
fridge. They can be easily reheated or added to salads, soups, or stir-fries throughout the week.

Marinate proteins: Marinate meat, poultry, or tofu in advance. They will be more flavorful when it's
time to cook them.
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Pre-portion ingredients: Measure out spices, herbs, sauces, and other seasonings in small
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containers or zip lock bags. This way, you can simply grab and go during meal prep.

TOPIC: INGREDIENT PREPARATION AND HANDLING

Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO
 Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur

Make sauces and dressings: Prepare sauces, dressings, and marinades in advance and store them in
the fridge. They can elevate the flavor of your dishes

Label and organize: Properly label all your prepped ingredients and organize them in a way that
makes sense to you. This can save time searching for items later.

Reporter’s
Point
Preparing ingredients in advance allows for quicker meal assembly and cooking, making it
easier to stick to meal plans and avoid last-minute stress. By investing time in prepping ingredients
ahead of schedule, you can enjoy more efficient meal preparation, smoother workflow in the kitchen,
and ultimately, more time to relax and savor your culinary creations

Checkpoint

Why is it important to practice effective Mise en Place?

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TOPIC: INGREDIENT PREPARATION AND HANDLING

Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO
 Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur

IV. Minimizing food waste through effective ingredient management and storage practices

Minimizing food waste is not only environmentally friendly but also cost-effective. Effective
ingredient management involves proper storage, organization, and using up ingredients before they
spoil. By planning meals, storing ingredients correctly, and creatively repurposing leftovers, you can
significantly reduce the amount of food that ends up in the trash.

1. Plan Meals: Plan your meals to buy only what you need and reduce leftovers.

2. FIFO Method: FIFO means "First In, First Out". Use older items first to prevent them from
expiring.

3. Proper Storage: Store ingredients correctly to extend their shelf life.

4. Use Your Freezer: Freeze leftovers or ingredients to use later.

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5. Understand Expiration Dates: "Best by" dates are not expiration dates. Many foods are safe
to eat past these dates.
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TOPIC: INGREDIENT PREPARATION AND HANDLING

Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO
 Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur

6. Compost: Turn food waste into nutrient-rich compost for your garden.

7. Donate: Give unused non-perishable foods to your local food bank.

8. Preserve: Use canning, pickling, or drying to preserve excess fruits and vegetables.

Reporter’s
Point
Through strategic ingredient management and storage practices, you can cut down on food waste, save
money, and contribute to a more sustainable kitchen. Being mindful of ingredient quantities, rotating
items to use older ones first, and storing foods properly can all help in reducing waste and making the
most of the ingredients you have on hand.

Checkpoint
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Why do we have to consider food waste? What is the significance of this in our daily life?
Page

TOPIC: INGREDIENT PREPARATION AND HANDLING

Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO
 Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur

Key Concepts
Preparing ingredients for cooking involves tasks like washing, chopping, and marinating to
enhance flavors. Proper handling and storage of perishable and non-perishable items are
crucial for food safety and longevity. Techniques like pre-chopping and batch cooking save
time. Minimizing food waste through proper ingredient management, like using
transparent containers and repurposing leftovers, is both cost-effective and eco-friendly.
By incorporating these key concepts into your culinary routines, you can enhance the
quality of your meals, reduce unnecessary waste, and optimize the efficiency of your
kitchen operations. Attention to detail in ingredient preparation and handling is

References:

References
Buchanan, P. W. (1993). Quantity food preparation: Standardizing Recipes and
Controlling Ingredients. American Dietetic Association.

Commerce, U. S. C. H. C. O. I. a. F. (1966). Fair packaging and labeling: Hearings, Eighty-

ninth Congress, Second Session, on H. R. 15440, S. 985.

Parfitt, J., Barthel, M., & Macnaughton, S. J. (2010). Food waste within food supply chains:
quantification and potential for change to 2050. Philosophical Transactions of the Royal Society
B, 365(1554), 3065–3081.
https://doi.org/10.1098/rstb.2010.0126

Refrigeration, I. I. O. (1978). Cooling, freezing, storage, and transport.

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Robertson, G. L. (2016). Food packaging: Principles and Practice, Third Edition. CRC
Press.
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TOPIC: INGREDIENT PREPARATION AND HANDLING

Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO
 Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur

Saha, K. G. (2022). All About Hospitality Studies (Food Production, Food and Beverage
Service, House Keeping, Front Office, Tourism). Sankalp Publication.

NAME: _________________________________ DATE: ______________________

COURSE, YEAR & SECTION: _________________ INSTRUCTOR: ARTHUR V. PASCUA

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TOPIC: INGREDIENT PREPARATION AND HANDLING

Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO
 Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur

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TOPIC: INGREDIENT PREPARATION AND HANDLING

Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO