This is all about cooking family meals TLE 5

1. COOKING AND
SERVING
FAMILY MEALS

2. FOOD
TEMPERATURE
Avoid serving cold foods in one meal
altogether and all hot foods in one
meal.

3. COLOR
Serve foods of different colors
to make them more
attractive.

4. TEXTURE
Dry food should be combined
with creamy desserts or those
with sauce.

5. FLAVOR
Flavor and taste are the most
important when preparing meals.

6. NUTRIENTS
Food that will be served should be
balanced and nutritious.

7. WAYS TO COOK
FAMILY MEALS

8. BASTING
Is done by
moistening
the meat
with pan
juice while
roasting or
grilling.

9. BRAISING
Is browning
food like
meat in hot
oil then
cooking it in
a small
amount of
water with
vegetables

10. BAKING
Is cooking
in an
enclosed
heat. An
oven
toaster or
gas oven m
ay be used
for this.

11. STEAMING
Is cooking
by direct
heat. Heat is
transferred
from the
steam to the
food.

12. SIMMERING
Is cooking
food slowly
in a liquid at
very low
heat that is
just below
the boiling
point.

13. FRYING
Is placing
food on a
very hot
surface,
usually in a
frying pan,
with little
heated oil or
fat.

14. ROASTING
Is cooking
meat or
poultry in an
oven. it is a
popular
quality way
of cooking a
poultry dish.

15. GRILLING
Uses the
intense heat
radiated by
an electrical
element,
gas flame,
or glowing
charcoal.

16. FOOD
PRESENTATION

17. STEPS TO FOLLOW IN PLATING THE FOOD.
1. Chose the size and shape of the plate according to the
quantity and the kind of food to be served.

18. 2. Consider the colors of food. Food of different colors should
be presented together.

19. 3. Arrange foods with different texture. Mashed potato may be
served with chopped carrots. There should be balance of soft
and hard food.

20. 4. The plate should not be overcrowded. Always
strike a balance by not leaving large spaces or
gaps.

21. 5. food to be served should not touch the plate rim.

22. 6. Create a centerpoint or a focal point, something that will catch the eye
of the dinner.

23. 7. Decorate the plates. Garnish with herbs and greens,
drizzles or spoon the onto the plate.

24. SAFETY IN FOOD
PREPARATION

25. 1. Keep fingernails cut short and always clean.
2. Wash hands thoroughly with soap and water.
3. Wear an apron and a head cap or hairnet.
4. Do not cough or sneeze into the foods.
5. do not use the same spoon for tasting and
mixing the food.

26. CORRECT PLACEMAT OF TABLE WARE

27. Table setting