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TLE 9
SECOND QUARTER
By: Sir Rod Paguntalan

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Pointers for a successful food preparation

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Plan ahead and be systematic – the jobs should be done in the right order.
Mise en place – to get everything ready before starting to work.
Save trips – Plan your marketing trip when buying ingredients for time management.
Clean as you work – observe neatness and orderliness.
Avoid waste – Prepare just enough ingredients to minimize leftovers and avoid high
food cost.
Using the right cooking equipment can make the job easier and faster.

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Requirements for Good Cooking

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Accuracy – correct measurement and procedure.
Correct judgment – alertness of mind, using correct substitutes for ingredients w/o
affecting the quality of food.
Use correct utensils and equipment.
Creativity – make your dish unique in flavor and appearance.
Proper taste – develop food taste in food.

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4M’s in Management
According to John W. Stokes, management is getting work done through people.

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Actual Food Activities

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https://www.youtube.com/watch?v=Cob0ayYqGF0
https://www.youtube.com/watch?v=IhreLbap1Bg