This document defines key concepts in food science and nutrition. It explains that food science is the study of the chemical, physical, and microbiological properties of food and how food changes from production to consumption. Nutrition is the study of the nutritional value of foods and the amount an individual needs. Food quality is determined by factors like nutrition, digestibility, taste, and safety. The document also outlines various food preparation techniques like chopping, dicing, blending, and cooking methods like baking, boiling, and frying.

1. WHAT IS FOOD?
WHAT IS FOOD SCIENCE?
WHAT IS NUTRITION?

2. FOOD
Any article whether simple or
compounded/mixed which is used
as food or drink, confectionery or
condiment.

3. FOOD SCIENCE
Study of chemical, physical, &
microbiological nature of food and
any transformation that undergoes
from time it is produced to the time it
is consumed

4. NUTRITION
Science that deals with the
study of the nutritive value of
food and the amount of food
to be taken in by an individual.

5. CRITERIA OF FOOD QUALITY
•Nutritional quality
•Digestibility
•Palatability
•Physiological & Psychological
factors
•Sanitary Quality
NUTRIENTS
• Protein
• Fats
• Carbohydrates
• Minerals
• Vitamins

6. DIGESTIBILITY
•Refers not only to the
completeness of the digestion
and absorption but also the
general feeling and after effect of
eating.

7. PALATABILITY
Eating qualities as judged by human
senses:
a. Visual perception
b. Odor detection
c. Taste stimuli
d. Tactile sensation
e. Flavor

8. TACTILE SENSATION
Mouth feel and feeling by touch

9. FLAVOR
This is composite of odor, taste
and mouth feel and sound

10. PSYCHOLOGICAL AND
PHYSIOLOGICAL FACTORS
•Age
•Allergy
•State of health
•Food habits
•Emotional conditions
•Threshold value

11. FOOD PREPARATION AND
COOKING METHODS
Different Kinds of Food Preparation Techniques

12. FOOD PREPARATION

13. BEATING

14. BLENDING / MIXING
To mix two or more
ingredients until you
cannot tell one
ingredient from the
other

15. CHOPPING
To cut into
small, uneven
sizes

16. CREAMING
To rub, mash, or work
shortening against the
side of a bowl with the
back of spoon until
smooth

17. CUT IN
To combine shortening
and dry ingredients
when making biscuits
or pastry

18. CUT INTO STRIPS
To cut into
long narrow
pieces

19. DICE
To cut into
pieces of
uniform sizes

20. DREDGE
To coat with a
dry ingredient
such as flour,
bread crumbs
or sugar

21. FLAKE
To separate fish
into small
pieces

22. FOLD
To add beaten
egg whites or
whipped cream
to a mixture

23. GRATE
To rub food
against a
grater in a back
and forth
motion

24. SHRED
To rub the
shredder
against the
food

25. JULIENNE
To cut into thin,
match-like
strips

26. MARINATE
To let food
stand in an oil-
acid mixture
(marinade)

27. MASH
To press food
with fork in an
up and down
motion

28. MINCE
To cut or chop
into tiny pieces

29. PARE
To cut off the
skin or rind
with a knife or
peeler

30. PEEL
To pull off or
remove the
skin using bare
hands

31. SCRAPE
To remove
skin by
rubbing it
with the
sharp edge
of the knife

32. SLICE
To cut across
flat pieces

33. SPRINKLE
To scatter
sugar, flour
and salt
over food

34. STIR
To move spoon
round and
round in a bowl
to mix
ingredients

35. STRINGING
To remove
strands from
the side of
vegetables

36. TOSS
To mix lightly by lifting
the ingredients for
salad with two spoon
or fork to avoid
bruising the
ingredients

37. WEDGE
To cut into the shape
of a wedge; each piece
is thick on the other
side and thin on the
other

38. WHIP
To beat rapidly
with a whisk or
beater/fork

39. BASTE
To moisten food
while it is being
baked/roasted to
prevent it from
drying out

40. FOOD PREPARATION AND
COOKING METHODS
Different Kinds of Cooking Methods –
MOIST HEAT METHOD
DRY HEAT METHOD

41. MOIST HEAT METHODS OF
COOKING
BLANCH, STEAM,BOIL, SIMMER, BRAISE,
STEW, POACH

42. BLANCH
To put boiling water
over a food or to
dip the food into
boiling water and
then in ice cold
water

43. STEAM
To cook
food by
exposing
them
directly to
steam

44. BOIL
To cook liquid until
bubbles appear and
rise to top and
break on the
surface

45. SIMMER
To cook food in a
liquid that is
bubbling very
gently (low
temperature)

47. BRAISE
To cook food in fat
until it browns and
then simmer in
small amount of
liquid

48. STEW
To cook food in
small amount of
liquid in simmering
temperature

49. POACH
To cook food in
small amount of
liquid that is hot
but not bubbling

50. DRY HEAT METHODS OF
COOKING
BAKE, ROAST, BROIL, PAN-
BROILING,PAN-FRYING, DEEP
FRYING,SEAR SAUTE

51. BAKE
To cook in an
oven

52. ROASTING
To cook food by
surrounding them
with hot, dry air
usually in an oven
or in front of an
open fire/charcoal

53. BROIL
To cook food by
direct heat

54. PAN - BROILING
To cook food on a
skillet over direct
heat

55. PAN - FRYING
To cook in
moderate amount
of fat over medium
heat

56. DEEP FRYING
To cook food
submerged in
hot fat

57. SEAR
To cook food
like in pan
broiling

58. SAUTE’
To cook quickly
in small
amount of fat