Republic of the Philippines

PALOMPON INSTITUTE OF TECHNOLOGY TABANGO

Tabango, Leyte

OFFICE OF INSTRUCTION
General and Teacher Education Department
SY: 2020-2021, First Semester

EVELYN N. MONDELO
Subject Instructor
For more inquiries, please contact me thru:

: [email protected] : 09098794606 : Evelyn Mondelo

H.E. 3
PRINCIPLES OF FOOD PREPARATION
This covers the basic principles of food preparation of different
types of food.
 INTRODUCTION TO
FOOD PREPARATION
❖Food Safety and Sanitization
LESSON 3 ❖THE KITCHEN : Its Structure, Use,
Care And Tools And Equipment
 At the end of this lesson, you
should be able to :
✓ recognize the basic kitchen lay-

OBJECTIVES
out/arrangement
✓ Gain knowledge of the different ways
food may become unsafe
✓ Understand the importance of
sanitation and personal hygiene with
maintaining food safety
 Today that we are
facing pandemic, how
do you practice food ACTIVITY
safety and sanitation?
FOOD SAFETY AND
SANITATION
 Kitchen Sanitation and Food Safety Guidelines
1.The preparation, packaging and handling of cottage foods should take place
separately from other domestic activities, such as family meal preparation,
dishwashing, clothes washing, kitchen cleaning or guest entertainment. No
infants, small children or pets should be present in the kitchen during cottage
food preparation.
a) Do not allow smoking during a cottage food operation.
b) Do not allow anyone with a contagious illness to work in the
cottage food operation while ill.
c) Wash hands and exposed portions of arms before any food
preparation or packaging.
d) Minimize bare hand by using utensils, single-use gloves, bakery
papers or tongs, especially when preparing/packaging ready-to-eat
foods.
 Kitchen Sanitation and Food Safety Guidelines
2. Keep all kitchen equipment and utensils used to produce
cottage food products clean and in a good condition.
a) Wash, rinse and sanitize all food contact surfaces,
equipment and utensils before each use.
b) Ensure water used during the preparation of cottage
food products meets potable drinking water
standards.
c) Keep all food preparation and food and equipment
storage areas free of rodents and insects.
 Kitchen Sanitation and Food Safety Guidelines
3. Keep all food that is manufactured, produced, prepared, packed,
stored, transported, and kept for sale free from adulteration and
spoilage. Get ingredients from approved sources.
a) Protect food from dirt, vermin, unnecessary handling,
droplet contamination, overhead leakage, or other
environmental sources of contamination.
b) Prevent cross contamination of foods and ingredients with
raw animal products and chemicals.
c) Prepackage all food to protect it from contamination
during transport, display, sale and purchase by consumers.
 HOW DOES FOOD BECOME
UNSAFE?
❖Purchasing food from unsafe sources
❖Poor personal hygiene
❖Time-temperature abuse
❖Cross-contamination
 WHAT CAN BE DONE TO
KEEP FOOD SAFE?
1.Keep food from being unsafe.
2.Know what hazards or contaminants can
cause a food to become unsafe.
THREE MAIN TYPES OF HAZARDS
❖Biological (microorganisms)
❖Chemical (chemicals you work with)
❖Physical (foreign objects)
 POTENTIAL HAZARDS
❖BIOLOGICAL HAZARDS
• Microorganisms such as bacteria, viruses, parasites and
fungi

❖CHEMICAL HAZARDS
• Pesticides, cleaning and sanitizing chemicals, toxic metals,
polishes, glass cleaners

❖PHYSICAL HAZARDS
• Any foreign object that accidentally gets into the food
• Hair, dirt, staple, broken glass
• Naturally occurring as well: bones, cartilage
PREVENT CROSS CONTAMINATION
 KITCHEN

Every kitchen is made of there main activity centers;

THE STORAGE AND THE CLEAN-UP OR
THE COOKING CENTER
PREPARATION CENTER WASHING AREA
 THE WORK
Situating the three main activity
centers in a convenient work triangle is
TRIANGLE essential to achieve a workable kitchen.
The following distances are
recommended:
▪ SINK TO REFRIGERATOR – 4 feet to 7 feet
▪ RANGE TO REFRIGERATOR – 4 feet to 9 feet
▪ SINK TO RANGE – 4 feet to 6 feet

TOTAL TRIANGLE PERIMETER –––––– 12 feet to 22 feet

 FOUR BASIC KITCHEN
ARRANGEMENT
U-Shaped L-Shaped Island Corridor
Kitchen Kitchen Kitchen Kitchen

ISLAND CORRIDOR
U-SHAPED
KITCHEN It is generally considered the
most efficient arrangement. The
three major advantages are:
a.Traffic crossing the basic triangle
is prevented.
b.A continuous counter area exists
c.Distances between appliances
are short
L-SHAPED
In the L-shaped kitchen, the
KITCHEN
work centers are placed along
two adjacent walls. A natural
eating corner is created without
sacrificing space from the work
area. An easy flow of work from
refrigerator to sink to range is
possible in this arrangement of
work centers.
ISLAND
KITCHEN The Island Kitchen is usually a
modified U-shaped or L-shaped
arrangement of activity centers.
An excellent use of the island is
as a cooking or mixing center.
The addition of a ping-block-top
and a utensil-hanging-rack
makes the design of the kitchen
island attractive.
ISLAND
CORRIDOR
KITCHEN
It is the simplest and most
economical arrangement. The
corridor must be at least four feet
wide and should have a dead end
to prevent traffic through the work
triangle.

CORRIDOR
 KITCHEN
EQUIPMENT

RANGE REFRIGERATOR SINK

THE RANGE
A range is primarily a combination
of a cooktop or stove and an oven. It
also provides necessary heat in
cooking food. The fuel used for a range
may be electricity, gas, kerosene,
gasoline, coal or wood.
 THE RANGE: Use and Care
When using the range, remember to

➢ Use utensils that are large enough to prevent the boiling food from spilling over the
range top or oven.

➢ Keep a dish on the range top for the spoon that you see in stirring food;

➢ Avoid putting anything hot on porcelain enameled surfaces or putting cooking

utensils across them the heat may cause the surface to chip or crack.

➢ Arrange pans in the oven so that the air can circulate around them

➢ Wipe the chromium trimming with a damp cloth and polish it with a dry cloth.
 Cleaning the Top of a Gas Range
➢ Remove the burners and the rack and scrub them with warm, soapy
water and scouring pad.

➢ Clean the holes with a hair pin or wire. Do not use a toothpick

➢ Rinse with clear, hot water, and dry the rack; turn the burners of the
oven upside down.

➢ Return the burners and the rack to the range as soon as they are dry.
 Cleaning the Units of an Electric Range
➢Turn on the high heat so that any food on the units will burn off.

➢ Cool, and then brush each unit with a soft non-metallic brush.
Never clean the unit with a metal brush, a fork , a knife or a
sharp metal tool.

➢ Use steel wool or a cloth for units which are enclosed.

 Cleaning the Oven
➢ Use a pancake turner to remove food immediately after it has spilled on
the oven.

➢ Clean the oven thoroughly with a special cleaner when it is cool.

➢ Wipe the oven with soapy water. Rinse with clean water and dry.

➢ Turn on the oven for a few minutes to dry all parts so that they will not
rust.
 Cleaning the Broiler
➢ Remove fat from the broiler pan. Then wipe the pan and the
rack with paper
➢ Wash the broiler rack and the pan with hot soapy water using
a scouring pad.
➢ Rinse and dry thoroughly.
➢ Wipe the walls of the broiler. Then return the broiler pan on the
rack.
THE REFRIGERATOR
Every food preparations area should be
equipped with a refrigerator so that
perishable foods maybe quickly cooled and
spoilage prevented. It consists of
a thermally insulated compartment and
a heat pump (mechanical, electronic or
chemical) that transfers heat from its inside
to its external environment so that its inside
is cooled to a temperature below the room
temperature.
Care of the Refrigerator
Refrigerator with automatic defrost should be
thoroughly cleaned every week by wiping off food
containers and removing all unneeded foods.
Whereas, refrigerators without automatic defrost
should be defrosted whenever the frost is over ¼
inch thick.
 Defrosting the Refrigerator
➢ Turn off the electric current.
➢ Remove all ice trays and frozen foods from the freezing unit.
➢ Wrap frozen foods in a newspaper to keep them from thawing.
➢ Put the drip tray in the proper place to catch the melted ice.
➢ Place pans of hot water in the lower part of the freezing unit. Allow
the ice to melt. Never use sharp or pointed object to remove the ice.
➢ Remove the food in the lower part of the refrigerator.
➢ Wipe the inside portion of the freezing unit as well as the refrigeration
with water to which 1 teaspoon baking soda has been added for each
quart.
➢ Turn on the current and return the food to the refrigerator.
 Proper Use of the Refrigerator
➢ Study the booklet supplied by the manufacturer.
➢ Keep the temperature between 35 F and 45 F.
➢ Allow hot food to cool before putting it in the refrigerator.
➢ Open the door only when absolutely necessary and keep it open as short time
as possible.
➢ Put leftovers in small dishes and use them as soon as possible to avoid
overcrowding the refrigerator.
➢ Remove food from paper bags before storing in the refrigerator.
➢ Do not store unopened cans of food in the refrigerator unless they are to be
chilled for the next meal.
➢ Store foods in covered dishes or glass jars to prevent odors from spreading.
➢ Avoid getting grease on the gasket around the door.
➢ Decide on a definite place in which to keep each kind of food, and put the
foods in the same places each time so that you will not waste time in looking
for them.
THE SINK
A sink — also known by other
names including sinker, washbowl,
hand basin, and washbasin—is a
bowl-shaped plumbing fixture used
for washing hands, dishwashing, and
other purposes. Sinks have taps
(faucets) that supply hot and cold
water and may include a spray
feature to be used for faster rinsing.
Care of the Sink
➢ Fill the sink or the dishpan half-full with water
when washing the dishes. Put only a few dishes
into the sink at one time.
➢ Pour the dishwashing liquid through a sink
strainer to avoid clogging the sink.
➢ Use soapy water to clean the sink, rubbing it
hard. If the sink is very dirty, use a fine scouring
powder and a bleach to remove the stains.
HAND WASHING
All handwashing sinks must be:
▪ Accessible
▪ Be supplied with warm water, soap and single
use towels
▪ Have a sign at the handwashing sink that
instructs employees to wash their hands.
▪ Handwashing is only allowed at designated
hand washing sinks.
STEPS FOR WASHING HANDS

Rub palms Rub back of

together. both hands.

Interlock fingers and rub the Rub thumb in a rotating manner

Interlace fingers and
followed by the area between index
rub hands together. back of fingers of both hands.
finger and thumb for both hands

Rub fingertips on palm for Interlock fingers and rub the

both hands. back of fingers of both hands.
ENRICHMENT ACTIVITY
IDENTIFICATION:
INSTRUCTION: Identify what is being asked. 2 points each correct answer.

1. It is the most popular design, and is appropriate for any size kitchen.
2. It is the most versatile layout for both large and small kitchens.
3. It provides a large work surface or storage area in the middle of the
kitchen.
4. It is the simplest and most economical arrangement.
5. It is primarily a combination of a cooktop or stove and an oven.

ESSAY : Lets Think More !!

Discuss the process on how to make our food safe most especially
that we are facing pandemic.
EVALUATION
Answer the following:

1. Discuss the best practices in ensuring a clean food preparation

area.

2. Discuss the concept of cross-contamination when preparing food

and why it is dangerous. How can cross-contamination occur?
What food safety practices should be used to lessen the chance of
it occurring?
REFERENCES:
Food Selection, Preparation and Preservation
-Second Edition
-Nora Narvaez-Soriano