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Basic Cookery 7

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Grace Velga
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16 views53 pages

Basic Cookery 7

Uploaded by

Grace Velga
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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BASIC

COOKERY
Cooking
is the process of preparing food by
applying heat. Cooks select and
combine ingredients using a wide range
of tools and methods. In the process,
the flavor, texture, appearance, and
chemical properties of the ingredients
can change.
The cooking process involves
using a variety of methods
and tools to prepare a set of
ingredients so that they are
digestible and have flavor.
The process uses a form of
scientific method and so the
quantities of different ingredients
and the conditions in which the
food is prepared influence the
resulting product. Heat is often
applied to food during the process.
PLANNING AND
PURCHASING FOOD
Meal planning
isthe method of thinking,
choosing, scheduling, and
deciding the series of activities
in meal management. Meal
planning is very important.
To save time, meal planning can be
done for a week or for a month. It
also refers to the decision as to
what to serve for a special
occasion. If your meals are
carefully planned, you can achieve
the following:
1.Nutritionally
adequate meals that
meet the needs and
requirements of the
family members.
2.Maximum use of available
resources like money, food
supplies, fuels, tools, and
equipment as well as time and
energy; and meals that are
within your budget.
Planning meals requires making
menus on the basis of your goals.
The decision you make while
planning should take into
consideration the following
factors in the acrostic guide
which spells MEAL PLAN.
Menus for a day, a week, or a month should be planned
to save time and energy.
Examine your family budget. Plan nutritious but less
expensive dishes.
Account for the family’s food needs, nutritive
requirements, and preferences, i.e, pregnant, sick,
children, adult, etc.
Learn to vary menus, try introducing new and innovative
dishes to perk up appetite and enjoyment of meals.
Plan simple, but attractive menus, i.e., sinigang. Consider foods
and dishes with interesting colors and textures, and served in
different ways.
Leftover foods can be recycled for the next meal, i.e., fried
porkchop can be recooked with soy sauce and onion rings.

Assess your time allocation for food preparation during


weekdays. Plan special dishes during weekends when you have
more time.
New methods of cooking may be tried to avoid monotony using
the available kitchen utensils, tools, and equipment.
A simple, one-day
menu pattern for an
average family is as
follows:
Menu Pattern Sample Pattern

BREAKFAST

Fruit Papaya

Protein dish Fried tinapa or tuyo


with tomatoes
Cereal or Bread Fried rice

Beverage Juice or chocolate


Menu Pattern Sample Pattern
LUNCH
Soup Chicken tinola
Protein dish Fried porkchop
Vegetable dish Chopsuey
Rice Rice
Dessert Banana
Menu Pattern Sample Pattern
SUPPER
Protein dish Paksiw na
bangus
Vegetable dish Sautéed munggo
Dessert Orange
BREAK OUT QUESTION
What is the method of thinking,
choosing, scheduling, and
deciding the series of activities
in meal management?

MEAL PLANNING
PREPARATION OF A
MARKET LIST
Before going to market,
you must prepare a
market list. With a ready
list of things to buy, you
can shop faster.
You can save time, energy,
and money by avoiding buying
on impulse. With good buying
you will get more food value
for your money. Below are the
steps in making a market list.
1. Determine the
food budget. This is
your budget for the
month.
2. Prepare a monthly or
weekly menu guide. A
menu guide is a list of
foods or meals to be
served for a period of one
month.
3. Check your
available ingredients
in the refrigerator.
4. Compute for
the estimated
cost.
5. Shop at the market
nearest to your place where
you should be familiar with
the stores offering the
lowest price for each
commodity.
Buy foods that are in season.
They are much cheaper. Choose
quality food items. They may
cost a little more but it is worth
the price considering the health
of the family.
PARTS OF A MARKET
LIST
1. Quantity - This refers to
the number of pieces, kilos,
or grams of food items.
2. Unit - This refers to
pieces, kilograms.
3. Item/Description - This
refers to the food or article to
be bought.
4. Estimated cost - This is the
estimated cost of the current
price of foods.
Quantity Unit Item Description Estimated
Cost

1 kg Pork liempo P 190.00


¼ kg Potato 10.00
1 kg Galunggong 90.00
½ kg Tomato 15.00
1 doz Eggs 48.00

Total P 353.00
GUIDELINES IN
CHOOSING AND BUYING
FOOD
The quality of food determines
the success of food preparation
and service. Foods of good
quality have higher nutrient
content and good flavor.
1. Meat
–The palatability of meat depends on
its tenderness and juiciness.
Tenderness of meat means natural
tenderness, which is the result of
good animal breeding and feeding.
Different cuts of meat vary in
tenderness which also depends
upon the location of muscles in
different areas of the animal's
body. A high quality beef has the
following characteristics.
a) Lean meat is uniform
and bright.
b) Its color may range
from pale red to deep
red.
c) It has a bright red color and
has no disagreeable odor.
d) It is covered with smooth and
creamy white fat that is evenly
distributed over the exterior
portion of the meat.
2. Fish
– This is available in the
market as whole, cleaned,
steaks, and single fillet and is
either fresh, canned, frozen,
or cured.
Characteristics of Fresh Fish

a) Fresh fish have clear, bright eyes.


b) The gills are red in color.
c) The flesh should be firm when pressed by the
fingers.
d) The scales should be shiny and tightly clinging
to the body.
e) The odor is fresh, fishy but not stale.
3. Eggs
– These are also graded according to
quality. They are sold in the market and
the size is measured by its weight, thus
eggs are sold as small, medium, large,
or jumbo. The price of an egg depends
on its size.
Characteristics of
Good Quality Eggs
a) The yolk is round and firm.
b) Quality eggs have clean, unbroken,
rough, and chalky shells.
c) Their white, light, and thick cell is 1/8
inch or less in depth when broken. Buy eggs
not in terms of color or size for the color of
the eggs does not influence their nutritive
value.
4. Poultry
- This is a general term
for chicken, turkey,
goose, duck, and pigeon.
Characteristics of
Good Quality
Chicken
a) A good quality chicken has clean
smooth skin, free from green spots and
bruises.
b) A good quality chicken is wide and
full-breasted with the breast bone well-
covered.
c) Legs and thighs must be covered with
flesh.
5. Fruits and vegetables

–These are rich


sources of vitamins
and minerals.
Tips in Buying Fruits
and Vegetables
a) Buy fruits and vegetables
in season because they are
much cheaper.
b) Buy fruits and vegetables
with deep natural color.
c) Fresh vegetables are crispy.
d) Do not buy vegetables with
insect bites and bruises.
e) Do not buy unripe or overripe
fruits.
f) Buy fruits and vegetables daily.
6. Cereals
– These are seeds or grains
such as corn, wheat, and
oats. They can be stored for
a long time in a container.
Tips in Buying
Cereals
a) Choose bigger grains.
b) Buy cereals that are
free from molds and bad
odor.
7. Other food commodities
– Milk and other food items like sugar,
flour, and cereals are usually available
in sarisari stores, groceries, or
supermarkets. They are conveniently
sold packed or canned and ready to
serve.
When buying these items,
the consumer should
check on the labels for
such information as the
name of the product.

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