THE ABC'S

Food Preparation

First:
maintain proper hygiene, wear a mask
, gloves,apron and hairnet.
proper Hand washing
Rinse: Hands should be rinsed under running water. Start at
the forearms and move down to the tips of the fingers,
making sure all the soap is rinsed off. Rinsing removes any
remaining soil, including microbes.
Dry: Hands should be dried using single-use towels or air
dryers.
importance:
Handwashing is one of the most important things you can do
to prevent food poisoning when preparing food for yourself
or your loved ones. Your hands can spread germs in the
kitchen Washing your hands frequently with soap and water
is an easy way to prevent germs from spreading around your
kitchen and to other foods
Measuring dry
ingredients.
follow this steps:
• Fill the measuring cup until it overflows. Spoon flour or
other light, powdery dry ingredient into your measuring
cup until it comes up over the top. ...
• Level it off with the back of a knife.
importance:
Baking is a science and it requires all the precision you would
expect when doing a chemical experiment. Your ingredient
measurements have to be precise to get the chemical reactions
you need and to score that perfect, consistent result every
time..
Measuring powder
ingredients.
When measuring dry powders like flour, granulated sugar, baking
powder, baking soda, or salt, you want to place your measuring

01
cup or spoon over a canister, sink, or sheet of parchment paper.
Then, lightly spoon in the ingredient, until it is overflowing the
cup. Next, slide the back of a knife or the side of a spatula over
the top rim of the cup, to level it

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Proper measuring of ingredients is important to successful cooking
and baking. Some foods can be greatly affected by too much or
too little of certain ingredients
MEASURING
LIQUID
INGREDIENTS
To measure liquid ingredients, pour it into your liquid measuring
cup and eyeball it. To measure correctly be sure to do it at eye
level, this will ensure you have an accurate or close-to-perfect
measurement.

It is just as important to ensure that liquid ingredients are

measured accurately as dry ingredients.
PEELING RAW
TOMATO AND
POTATO
T1.boiling a pot of hot water and put tomato and potato in boiling
water in 20-30 seconds
2.remove the tomato and potato to the hot water and put it to the
warm water

summary Fruit and vegetable peels are rich in several nutrients,

including fiber, vitamins, minerals, and antioxidants. Consuming
the peel with the pulp can boost your total intake of these nutrients
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hold the fruit in the other hand and the peeler in
the other hand, peel from the top to bottom as its

PEELING FIRM progress.

FRUITS AND
VEGETABLES Fruit and vegetables should be an important part

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of your daily diet. They are naturally good and
contain vitamins and minerals that can help to
keep you healthy. They can also help protect
against some diseases
 CUTTING
VEGETABLES
IN JULIENNE
STRIPS

follow this steps:

• Peel the vegetable.

• Thinly slice lengthwise.
• Stack a few slabs at a time and cut
lengthwise.
The julienne method ensures an even cutting size, which is essential to ensuring
that vegetables marinate or cook quickly and at the same rate. Julienned
vegetables are also used to add texture to a dish—think of the crunch julienned
carrots give to your salads, side dishes, and rainbow veggie stir-fries
slicing firm fruits and
vegetables.

The objective of cutting, slicing, chopping,

mincing and pulping processes is to reduce the
slice it at the middle lengthwise and slice it to size of material either for further processing or
the top and down pushing knives slightly to improve the eating quality or suitability of
forward with edge down stroke. foods for direct consumption
 • cut the ends off
CHOPPING, DICING, • cut the onion in half and peel

AND MINCING • make a cut on the onion starting from the

opposite part of the core and only extending

ONIONS 3 corners of the way back

• make horizontal cuts
• cut across to dicing onion
it is important because the surface area can
affect the flavor of vegetables.
THANK YOU<3
Trixie Ann C. Salasibar
BSN 2b-D