Food & Beverages

1. Reporters:
Eden G. Aniversario
Ivy Grace A. Basilad
Darvin Dagum

2.  Organizing and Preparing Food
Food Preparation is a tedious and meticulous
process that requires thorough planning and
organizing of tools, equipment, and
ingredients.

3.  Getting Ready for Food Preparation
Preparing the tools and equipment to use
Assembling and preparing ingredients for menu
items
Planning for the process work
Allotting time for work to be done.
includes preparing the tools and equipment,
assembling and preparing ingredients for menu
items, planning for the progress of work, and
allotting time for the work to be done.
Be familiar with the specification of different
ingredients like diaries, staples, condiments,
seasoning, and sauces, fruits and vegetables, fish
and seafoods, deli products, and beverages

4.  Importance of Organizing and Preparing Food
If the food does not meet the standard of
flavor and taste of customers, it will not be
patronized.
It is this preparation section section of the
kitchen that food waste must be closely
watched.

5. 
Preparing Dairy
Milk
Fresh Milk
Evaporated
Condensed
Powdered
Buttermilk
Skimmed Milk
Chocolate Milk
Milk Coffee
Creamer
• Yogurt
Cream
Cheese
Butter
Margarine
Butter Compound
Dry Goods
Rice
Cereals
Sugar
Flour
Pasta
• Condiments
Seasonings
Sauces

7. Meal planning means
planning diets which
will provide all nutrients
in required amounts
and proportions i.e.
adequate nutrition.

8. • The meal planning
helps to make the best use
of the material, time and
financial resources.
• Meal planning is of utmost
importance because it economizes on
time, labour and fuel.
• Meals can be planned according to
the budget of the family.

9. • Meal planning allows one to select
different foods from the same food group and
avoid monotony
• Meal planning determines the adequacy of
the diet, the kinds of foods purchased, its
quality and cost, the way it is stored, prepared
and served.

10. 1. To satisfy the nutritional needs of the
family members.
2. To keep expenditure within family food
budget.
3. To take into account the food preference
of individual members.
4. Using methods of cooking to retain
maximum nutrients.
5. To economize on time, fuel and energy.
6. To serve attractive and appetizing meals.

11. • Nutritional adequacy
• Economy
• The facilities and help available
• Satiety Value
• Personal likes and dislikes
• Religion, traditions and customs
• Food fads and fallacies
• Availability of foods stuffs and climate
• Variety
• Schedules of family members
• Family size and composition
• Meal Times
• Occasion

12. • Breakfast
• Brunch
• Elevenses
• Lunch
• Tea
• Supper
• Dinner

21. Food Preparation is a tedious and
meticulous process that requires
thorough planning and organizing of
tools, equipment, and ingredients.

22. Remember These:
• Getting ready for the food preparation
includes preparing the tools and equipment,
assembling and preparing ingredients for menu
items, planning for the progress of work, and
allotting time for the work to be done.

23. • Be familiar with the specification of
different ingredients like diaries, staples,
condiments, seasoning, and sauces, fruits and
vegetables, fish and seafoods, deli products,
and beverages
• Getting Ready for Food Preparation
• Preparing the tools and equipment to use
• Assembling and preparing ingredients for
menu items
• Planning for the process work
• Allotting time for work to be done

24.  Choose Food Processed for Safety
 Wash Hands Repeatedly
 Keep All Kitchen Surfaces Dry and Clean
 Use Safe Water

25. PREPARATION OF FRUITS AND
FRUIT COOKERY

26. 1. Serve fresh cut-up fruits immediately to
prevent discoloration.
2. If possible, cook fruits with their skin to
maximize their soluble fiber and nutrients.
3. Cut uniformly for even cooking.
4. Use only small amount of liquid when
cooking to prevent nutrient loss.
5. Cook with sugar to retain shape and
desirable texture.
6. Cook at the shortest possible time for
nutrient and flavor retention.

28. 1. Do not defrost frozen meat and poultry
products at room temperature. Keeping the
products cold during defrosting is the key to
preventing bacteria from growing.
2. Always cook fresh meat and poultry
products immediately after microwave
defrosting. During microwave defrosting,
random areas will sometimes begin to cook,
creating temperatures easily high enough for
harmful bacteria to thrive.

29. 3. To defrost meat or poultry products in
cold water, do not remove original packaging.
Be sure the package is airtight or put it into a
leak-proof bag before submerging the product
completely in cold water, changing the water
every 30 minutes so that it continues to defrost.
Note: Foods defrosted in the microwave or by
the cold-water method should be cooked
before re-freezing because they may have been
held at temperatures higher than 40 F.

30. 4. Wash all utensils, cutting surfaces and
counters with hot, soapy water after contact
with meat and poultry. If possible, use a
separate cutting board for fresh meat and
poultry products.
5. Wash hands thoroughly in hot, soapy
water before and after handling meat and other
fresh foods.
6. Keep fresh meat and meat juices away
from other foods, both in the refrigerator and
during preparation.

31. A salad is a dish consisting of a mixture of
small pieces of food, usually vegetables.
However, different varieties of salad may
contain virtually any type of ready-to-eat food.

32.  French dressing – emulsified viscous fluid
prepared from vegetable oil, acidifying agents
and seasonings.
 Mayonnaise – consist of salad or winterized oil,
vinegar or lemon juice, egg yolk or whole egg
and seasonings including salt, sugar and spices.
 Cooked Salad Dressing – emulsified, semi-solid
food prepared from vegetable oil, an acidifying
agent, one or more yolk-containing ingredients
and a cooked or partly-cooked starchy paste.

33.  Why is a clean kitchen important?
 In the hospitality industry, it is important to keep
food safe to eat so that people don’t get sick.
The main way to do this is to keep everything
clean. This includes:
 all areas where food is received, prepared, stored
and served
 all the equipment used to prepare and serve
food.
 The kitchen and equipment quickly get dirty
through normal use. Germs in a dirty kitchen will
spread and the food won’t be safe to eat.

34.  Also, first impressions are very important in the
hospitality industry. If things are not clean,
guests will see this straight away and not want to
stay or recommend the business to other people.
 The government has laws that businesses and
people handling food must follow. One law is
called the Food Act. It sets minimum (lowest
level) standards for cleanliness of food storage,
preparation and service areas, and for hygienic
(clean) food handling practices.

35. 1. Clean  Get rid of anything that you can see
on the surface e.g. grease, food
scraps, dust and spills.
 Do this by sweeping, scrubbing,
vacuuming, mopping or wiping.
Remember that there could still be germs
on the surface that you can’t see, so you
may need to take another step, called
sanitising.
Two basic processes are used to clean a
kitchen and kitchen equipment.

36. 2.Sanitise  Reduces the number of invisible germs
to safe levels on food-contact surfaces,
but doesn’t kill them all.
 Very important for areas where food is
prepared.
 2 methods:
a) Spray, rinse or wipe the surface or item
with a food-grade chemical sanitiser
b) Use heat, steam or boiling water to kill
germs.
When you are using heat, steam or
boiling water, be careful not to burn or
scald yourself.

37. 1. PRE-CLEAN
 Get rid of loose dirt from the item or surface to
make the cleaning easier. For example:
 sweep dirt from the floor before you wash
 dust cobwebs from shelves before you wipe
 rinse plates with high pressure water before you
stack them in the dishwasher
 scrape food from cooking utensils before you put
them in the dishwasher.
 Treat any stains or something that is really dirty
with a special cleaner. For anything really
difficult, ask your supervisor for advice.

38.  Wash the rest of the dirt and grease from the
item or surface. Use the correct cleaning product,
equipment, water temperature and cleaning
methods e.g. scrubbing, wiping, scouring or
dishwasher.
 Usually you need to rinse off the cleaning
product, so there is not even a small amount left
to be in contact with food. Use clean hot water.
Be careful not to waste water.
 If you are not sure what to use, ask your
supervisor. If you are using the dishwasher, make
sure you have been trained in how to use it and
follow the instructions.

39.  This reduces germs that make food unsafe to eat.
You must sanitise all surfaces and equipment used in
food preparation. You can sanitise using chemicals or
heat.
 Chemicals
 This is practical for larger areas e.g. benches.
 Some sanitisers need to be rinsed off but others can
be left on. Read the instructions or ask your
supervisor.
 Heat
 The main way is to use a commercial dishwasher. Hot
water from the tap is not hot enough. Things will be
very hot after they come out of a dishwasher, so be
careful handling them.
 Some kitchens have special sanitising equipment
using steam or ultra violet (UV) light.

40.  It is best to let things air dry. Drying with a
cloth or tea towel can spread germs and put
lint on items.
 If dishes are washed in a dishwasher, the
drying cycle will dry them well.

41. Cleaning takes time and costs money. With
planning, well designed and organised food
businesses can reduce the time required for
thorough cleaning.

42.  All items must be stored off the floor.
Allowing clearance from the floor gives plenty
of room for cleaning beneath shelving and
equipment.
 Undertake regular maintenance, for example
filling holes and replacing damaged tiles.
 Keep only what you need at the food business
premises.
 Implement and display a cleaning schedule so
all staff know their cleaning responsibilities.

43.  Keep wood out of the kitchen. Wood absorbs
moisture, provides a breeding ground for
food-borne disease pathogens and cannot be
easily cleaned and sanitised.
 Wipe down utensils and surfaces with paper
towels. Dish cloths (tea towels) can spread
bacteria.
 If hosing down equipment and surfaces, use a
high-volume, low pressure hose. High
pressure hoses can splash and spray dirt onto
surfaces and create aerosols that may contain
and spread pathogens.

45. The ancient Jews is said to have wrapped meat from the
Paschal lamb and bitter herbs between two pieces of old-
fashioned soft matzah, flat, unleavened bread, during
Passover in the manner of a modern sandwich wrap made
with flatbread. Flat breads of only slightly varying kinds
have long been used to scoop or wrap small amounts of
food en route from platter to mouth throughout Western
Asia and Northern Africa. From Morocco to Ethiopia to
India, bread is baked in flat rounds, contrasting with the
European loaf tradition.

46. The first written usage of the English word appeared in Edward Gibbon’s
journal, in longhand, referring to "bits of cold meat" as a "Sandwich". It was
named after John Montagu, 4th Earl of Sandwich, an 18th-century English
aristocrat, although he was neither the inventor nor sustainer of the food. It
is said that he ordered his valet to bring him meat tucked between two pieces
of bread, and because Montagu also happened to be the Fourth Earl of
Sandwich, others began to order "the same as Sandwich!" It is said that Lord
Sandwich was fond of this form of food because it allowed him to continue
playing cards, while eating without getting his cards greasy from eating meat
with his bare hands.

47. A Peanut Butter and Jelly Sandwich
Alternative name(s) PB & J
Place of origin United States
Serving temperature Chilled, room temperature, or heated
Main ingredient(s) Peanut butter, jelly, bread
Variations Multiple

49. Club Sandwich
Alternative name(s) Clubhouse Sandwich
Place of origin United States
Type Mayonnaise sandwich
Main ingredient(s) Bread, turkey, bacon, lettuce, tomato

51. Sloppy Joe
Alternative name(s) Wimpies, yip yips, slush burgers, barbecues, hot tamales, taverns
Place of origin United States
Course Main
Serving temperature Hot
Main ingredient(s) Ground beef, onions, sweetened tomato sauce or ketchup,
seasoning, hamburger bun
Sloppy Joe meat being prepared

53. Reuben on rye from Katz’s Delicatessen
Place of origin Omaha, Nebraska, U.S.
Creator(s) Reuben Kulakofsky
Course Main course
Main ingredient(s) Corned beef, sauerkraut, Swiss cheese, and either Russian
dressing, Thousand Island dressing or Dijon mustard if served
on the west coast, and rye bread.

55. Monte Cristo Sandwich
Place of origin United States
Type Sandwich
Main ingredient(s) Bread, ham, cheese, (Emmental or Gruyere – a type of cheese),
egg batter

57. Cheese Sandwich
Alternative name(s) Grilled cheese sandwich, cheese toast, toasted cheese,
cheese toastie
Serving temperature Cold or hot
Mainingredient(s) Cheese, bread
Variations Multiple

59. BLT Sandwich on toast
Alternative name(s) Bacon, Lettuce and Tomato
Serving temperature Hot or Cold
Main ingredient(s) Bacon, lettuce, tomato, mayonnaise, bread
Variations Club Sandwich

62. Dagwood Bumstead holding a Dagwood
sandwich in a hand screw clamp
Type Sandwich
Main ingredient(s) Bread, meats, cheeses,
condiments

64. Shrimp po' boy
Origin
Alternative name(s) po-boy, po boy, poor boy
Place of origin United States
Region or state Louisiana, Alabama and Mississippi
Main ingredient(s) Multiple
Variations Multiple

66. French Dip Sandwich
Alternative name(s) Beef Dip
Place of origin United States
Creator(s) Multiple claims
Course Main
Serving temperature Hot
Main ingredient(s) Baguette (a type of bread), roast beef, au jus (beef juice)
Variations With cheese

68. Cheese Steak with ProvoloneCheese
Alternative name(s) Philadelphia cheesesteak, Philly cheesesteak
Place of origin United States
Region or state Philadelphia, Pennsylvania
Creator(s) Pat & Harry Olivieri
Course Main course
Serving temperature Hot
Main ingredient(s) Sliced steak, cheese, bread
Variations Multiple

70. A Submarine Sandwich
Alternative name(s) Multiple
Place of origin United States
Region or state Northeast
Main ingredient(s) Multiple
Variations Multiple

72. A Hamburger
Place of origin Germany, United States
Course Main Course
Serving temperature Hot
Main ingredient(s) Ground beef, bread

76. 1. ColdSandwiches
2. Hot Sandwiches

78. Open sandwiches make use of
one kind of bread with the filling
on top.The slices of white bread
can be cut into squares,
triangles or rounds.

80. Butter is spread lightly on top
and pieces of cheese or meat
fillings are arranged and
garnished attractively like that
make /use of biscuits, cookies or
toasts instead of using breads.

81. A plain sandwich is made up of
two slices of bread, preferably a
day-old bread, toasted if
desired, and on which butter can
be readily spread. Its crusts may
or may not be removed,
depending upon your
preference.

82. Butter, mayonnaise or a
prepared sandwich spread may
be used as lining to prevent the
bread from absorbing moisture
from the filling. Moreover, it
ensures that the bread and the
filling will stick together.

84. Pinwheels are made of bread cut
lengthwise, about 3/8 inch thick.
Fresh cream bread is preferable
because they are easy to roll and
will not crack.Trim crusts and
flatten long slices with rolling
pin.

85.  Spread bread with softened butter or
margarine and your choice of any
smooth filling, like creamed cheese,
marmalades, cheese pimiento,
peanut butter, jams and jellies.
Smooth filling are ideal for pinwheel
sandwiches, because they do not
have bulk and can be spread thinly.
Roll up bread like a jelly roll.

87.  Tea sandwiches are small fancy
sandwiches made from light, delicate
ingredients and bread that has been
trimmed of crusts. And may be made
ahead of time and frozen.They are
often cut into fancy shapes, squares,
rectangles and oblongs add to the
variety. Fillings and spreads can be
the same as those for canapés. .

90.  Are made with more than two slices
of bread (or rolls split into more than
two pieces) and with several
ingredients in the filling.The club
sandwich is a popular multi-decker
sandwich, made of three slices of
toast and filled with sliced chicken,
mayonnaise, lettuce, tomato and
bacon and cut into four triangles.

92.  Wraps are sandwiches in which the
fillings are wrapped, like a Mexican
burrito, in a large flour tortilla of
similar flatbread.They may be
served whole or cut in half if large

94.  Simple hot sandwiches consist of
hot fillings, usually meats but
sometimes fish, grilled vegetables,
or other hot items, between two
slices of bread.They may also
contain items that are not hot,
such as a slice of tomato or raw
onion on a hamburger..

96.  Open-faced sandwiches are made by
placing buttered or unbuttered bread
on a serving plate, covering it with hot
meat or other filling and topping with
a sauce, gravy, cheese, or other
topping.This type of sandwich is eaten
with a knife and fork.

97.  Grilled sandwiches, also called toasted
sandwiches, are simple sandwiches that
are buttered on the outside and browned
on the griddle, in a hot oven, or in a Panini
grill. Sandwiches containing cheese are
popular for grilling.

98. Deep-fried sandwiches are made
by dipping sandwiches in beaten
egg and sometimes in bread
crumbs, and then deep-fry..

99. Flavored breads served with
dips like quesadillas and burritos

100. fyi

102. Pita or pitta also known as Arabic bread,
Lebanese bread or Syrian bread, is a
soft, slightly leavened flatbread baked
from wheat flour, which originated in the
Near East, most probably Mesopotamia
around 2500 BC.