8. Wash Hands Repeatedly
Wash hands thoroughly before you start
preparing food and after every interruption
e.g. changing or cleaning up the baby or
using the toilet or latrine. After preparing raw
foods, such as fish or vegetables, wash your
hands again before you start handling other
food.
9. Keep All Kitchen Surfaces Dry and Clean
Any surface used for food preparation
must be kept absolutely clean. Think of every
food scrap, crumb or spot as a potential
source of bacteria. Cloths used for washing
or drying food preparation surfaces, dishes,
and utensils should be changed every day
and boiled before use. Separate cloths for
cleaning the floor also require daily
10. Use Safe Water
Safe water is just as important for food
preparation as for drinking. Bring water to a
rolling boil before using it to prepare infant’s
meals.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22. Chopped Ingredients
Pay close attention to whether or not an
ingredient is to be chopped, diced or minced,
and whether they are measured before
chopping or after. Then the foods are placed
in the dry-measuring cup so the top is level
with the surface.
37. TENDERIZATION OF TOUGH AND LESS TENDER CUTS OF MEAT
Mechanical Methods
This involves reduction of the size of meat to allow
faster heat penetration during cooking and easy
separation of fiber.
Marinating
The tenderizing effect of acids due to greater
solubilization of collagen at lower ph through soaking
in weak acids such as calamansi juice, kamias,
tamarind and vinegar.
Use of Some Tropical Enzymes
Proteolytic enzymes such as papain from papaya and
bromelin from pineapple solubilizes some protein
thus tenderizing the meat.
38.
39.
40.
41.
42.
43.
44.
45.
46.
47.
48.
49. PREPARATION OF FRUITS AND FRUIT COOKERY
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.
50.
51.
52.
53.
54.
55. TYPES OF SALAD DRESSINGS
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.
