It talks about preparation and handling of foods

1. TOPIC: INGREDIENT PREPARATION AND HANDLING
Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO
Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur
Page
1
CHAPTER 1. INTRODUCTION TO FOOD PREPARATION

2. TOPIC: INGREDIENT PREPARATION AND HANDLING
Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO
Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur
Page
2
Ingredient preparation and handling is a crucial aspect of meal management. It involves tasks such
as washing, chopping, and storing ingredients properly to ensure food safety and quality. Proper handling
techniques can prevent contamination and foodborne illnesses. Efficient preparation can also save time when
cooking meals, making the overall meal management process smoother and more enjoyable.
I. Preparing ingredients for cooking
1. Washing: Washing is a form of cleansing food before preparation or eating. Washing is done to remove
superficial dirt.
The following are the points to be noted while washing fruits or
vegetables:
 Remove and discard Outer leaves.
 Rinse under clean, running water just before preparing or eating.
Rub briskly by scrubbing with a clean brush or hands, to remove dirt
and surface microorganisms. Don’t use soap or detergent.
 After washing, dry with a clean cloth or paper towel. Moisture left on
produce may promote survival and growth of microorganisms. Drying
is critical if food won’t be eaten or cooked right away
 Cut away bruised and damaged areas.
2. Cutting: Cutting or chopping İs reducing to small parts using a knife, scissors, or a food chopper.
Some kinds of cuts:
 Dice - Cutting into even sized pieces or cubes
 Julienne Cut - is a traditional French knife technique that requires one to square off the vegetable,
then uniformly cut it into thin planks and matchsticks.
 Minced Cut - minced pieces must be very small in size and even smaller than a chop.

3. TOPIC: INGREDIENT PREPARATION AND HANDLING
Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO
Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur
Page
3
 Shredding - cutting into very fine pieces with a knife e.g. finger chips.
 Slice - cutting in thin long pieces by it is not as fine as shredding, e.g. bread slices.
3. Peeling, Scraping, and Paring: Peeling İs removing the outermost skin of fruits or vegetables manually or
using a peeler, e.g. sweet limes, bananas, boiled potatoes. Scraping is removing spoilt, soiled and edible
portions, skins of vegetables like potatoes, carrots etc. and fruits. Paring is removing the surface layer in
circular motion by pressure of a knife-edge all-round the object, e.g. paring an apple.
4. Grinding: Grinding is reducing to small fragments or powder by crushing, as in grinding spices, or coffee
in a flour mill or on a grinding stone.
5. Mashing: Mashing is a method of breaking up of soft food usually after Cooking or boiling with pressure,
with a potato masher or with a fork.

4. TOPIC: INGREDIENT PREPARATION AND HANDLING
Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO
Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur
Page
4
6. Pressing: is separating liquid portions from solids by weights or mechanical pressure, as in making cider
from apples, paneer, Screw pressing, etc.
7. Sifting/Sieving: Sieving separates wanted/desired elements from unwanted material using a tool such as
a mesh or net. It also helps in enclosing air between powder particles and mixing ingredients evenly, like
sieving of flour for cakes. It also ensures uniformity of particle size.
II. Proper Handling and Storage of perishable and non-perishable ingredients
Proper handling and storage of perishable and non-perishable ingredients are essential to maintain
food safety and quality. Perishable foods are those that spoil quickly and require refrigeration or a freezer
like meat, dairy, and produce require careful handling to prevent spoilage and contamination. Non-perishable
foods are those that will take a very, very long time to spoil and don't require refrigeration such as grains,
canned goods, and spices should be stored in a cool, dry place to maintain their shelf life.
Preparing ingredients for cooking is a fundamental module in the meal preparation process that
involves washing, peeling, chopping, and measuring ingredients as needed for recipes. This step
ensures that ingredients are clean, properly portioned, and ready for use in cooking. Proper
ingredient preparation contributes to efficient meal preparation, better cooking outcomes, and
enhanced food safety practices. Mastering this module can lead to smoother meal planning and
execution, making cooking more enjoyable and rewarding.
Why is it important to prepare food ahead of time?

5. TOPIC: INGREDIENT PREPARATION AND HANDLING
Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO
Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur
Page
5
I. Proper handling of Perishable Foods
1. Fruits and Vegetables: They should be washed before storage, but only lightly, to avoid damage to the
delicate skins. Separate ethylene-producing fruits (apples, bananas) from their sensitive counterparts. Leafy
greens thrive in the crisper drawers, whereas root veggies prefer the chilly, dark confines of the pantry.
2. Dairy Products: Milk, cheese, and yoghurt all have royal preferences. Milk rises to the top shelf, cheese
finds refuge in the deli drawer, and yoghurt chooses the cold palace at the rear, safe from the chilling fury
of the back wall.
3. Meat and Poultry: Raw meat and poultry must be kept apart from cooked dishes to avoid cross-
contamination. Pack them carefully in airtight containers or double-wrap their packages. Raw fish wishes its
separate island at the bottom to avoid fishy mistakes.
II. Proper handling and storage of Non-perishable Foods
1. Canned Goods: Keep them in a dark place away from direct sunlight. Dents are unwanted guests because
they disrupt their protective coating. Once opened, transfer to airtight containers and refrigerate to avoid
deterioration.

6. TOPIC: INGREDIENT PREPARATION AND HANDLING
Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO
Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur
Page
6
2. Dry Goods: Grains, pasta, and beans prefer airtight containers to protect themselves from moisture and
unwanted bugs. Glass jars also have the added virtue of being transparent, allowing you to recognize your
culinary buddies quickly and easily.
3. Baking Supplies: Flour and sugar keep them in airtight containers. Keep them away from heat sources
and spicy neighbors like spices, which may overpower their subtle smells.
III. Proper storage of perishable and non-perishable
Labelling everything: Dates are allies, not enemies. Mark containers with "use by" or "bought on"
dates to avoid mystery dinners lurking in the refrigerator.
Rotate your inventory: Older items ought to be retired as well. To prevent having a cupboard full of
forgotten culinary antiques, start with older things.
Embrace leftovers: Leftovers are not a failure; rather, they provide a chance for your culinary
inventiveness to flourish.
Plan your meals: This minimizes impulsive grocery store purchases and lowers the likelihood of
food wastage. A prepared pantry is a happy pantry.
Invest in storage solutions: Container sets, label makers, and pantry organizers are loyal subjects
who will assist you in keeping your kingdom organized and efficient.
By following proper handling and storage practices for both perishable and non-perishable
ingredients, you can prevent foodborne illnesses, maintain ingredient freshness, and reduce
waste. Storing items at the correct temperature and in suitable containers can extend their shelf
life and ensure they are safe to consume when it's time to prepare meals.

7. TOPIC: INGREDIENT PREPARATION AND HANDLING
Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO
Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur
Page
7
III. Techniques for preparing ingredients in advance for efficient meal preparation
Preparing ingredients in advance is a smart meal management strategy that can save time and
streamline the cooking process. Techniques like pre-chopping veggies, marinating proteins ahead of time,
and pre-measuring spices can significantly cut down on meal prep time during busy weeknights or when
hosting guests.
I. Mise en Place
Mise en Place. The term used in professional kitchens to describe the organizing and arranging of
the work space, ingredients and equipment before beginning to cook. It translates directly from French as,”
to put in place" Preparing ingredients in advance can indeed save a lot of time and make meal preparation
smoother.
Some techniques to help you with that:
By following these techniques, you can streamline your meal preparation process and make
cooking more efficient.
Chop and store vegetables: Take some time to chop onions, peppers, carrots, or any other veggies
you use frequently. Store them in airtight containers in the fridge for quick access during cooking.
Pre-cook grains and legumes: Cook a batch of rice, quinoa, lentils, or beans and keep them in the fridge.
They can be easily reheated or added to salads, soups, or stir-fries throughout the week.
Why is Proper Handling and Storage of Perishable and
Non-Perishable Ingredients crucial, and what are the
potential consequences of neglecting it?

8. TOPIC: INGREDIENT PREPARATION AND HANDLING
Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO
Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur
Page
8
Marinate proteins: Marinate meat, poultry, or tofu in advance. They will be more flavorful when it's time to
cook them.
Pre-portion ingredients: Measure out spices, herbs, sauces, and other seasonings in small containers or
zip lock bags. This way, you can simply grab and go during meal prep.
Make sauces and dressings: Prepare sauces, dressings, and marinades in advance and store them in
the fridge. They can elevate the flavor of your dishes
Label and organize: Properly label all your prepped ingredients and organize them in a way that makes
sense to you. This can save time searching for items later.
Preparing ingredients in advance allows for quicker meal assembly and cooking, making it easier
to stick to meal plans and avoid last-minute stress. By investing time in prepping ingredients ahead of
schedule, you can enjoy more efficient meal preparation, smoother workflow in the kitchen, and
ultimately, more time to relax and savor your culinary creations

9. TOPIC: INGREDIENT PREPARATION AND HANDLING
Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO
Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur
Page
9
IV. Minimizing food waste through effective ingredient management and storage practices
Minimizing food waste is not only environmentally friendly but also cost-effective. Effective ingredient
management involves proper storage, organization, and using up ingredients before they spoil. By planning
meals, storing ingredients correctly, and creatively repurposing leftovers, you can significantly reduce the
amount of food that ends up in the trash.
1. Plan Meals: Plan your meals to buy only what you need and reduce leftovers.
2. FIFO Method: FIFO means "First In, First Out". Use older items first to prevent them from expiring.
3. Proper Storage: Store ingredients correctly to extend their shelf life.
4. Use Your Freezer: Freeze leftovers or ingredients to use later.
Why is it important to practice effective Mise en Place?

10. TOPIC: INGREDIENT PREPARATION AND HANDLING
Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO
Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur
Page
10
5. Understand Expiration Dates: "Best by" dates are not expiration dates. Many foods are safe to eat
past these dates.
6. Compost: Turn food waste into nutrient-rich compost for your garden.
7. Donate: Give unused non-perishable foods to your local food bank.
8. Preserve: Use canning, pickling, or drying to preserve excess fruits and vegetables.
Why do we have to consider food waste? What is the significance of this in our daily
life?
Through strategic ingredient management and storage practices, you can cut down on food waste, save
money, and contribute to a more sustainable kitchen. Being mindful of ingredient quantities, rotating
items to use older ones first, and storing foods properly can all help in reducing waste and making the
most of the ingredients you have on hand.

11. TOPIC: INGREDIENT PREPARATION AND HANDLING
Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO
Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur
Page
11
References:
Buchanan, P. W. (1993). Quantity food preparation: Standardizing Recipes and Controlling
Ingredients. American Dietetic Association.
Commerce, U. S. C. H. C. O. I. a. F. (1966). Fair packaging and labeling: Hearings, Eighty-
ninth Congress, Second Session, on H. R. 15440, S. 985.
Parfitt, J., Barthel, M., & Macnaughton, S. J. (2010). Food waste within food supply chains:
quantification and potential for change to 2050. Philosophical Transactions of the Royal Society B,
365(1554), 3065–3081.
https://doi.org/10.1098/rstb.2010.0126
Refrigeration, I. I. O. (1978). Cooling, freezing, storage, and transport.
Robertson, G. L. (2016). Food packaging: Principles and Practice, Third Edition. CRC Press.
Saha, K. G. (2022). All About Hospitality Studies (Food Production, Food and Beverage
Service, House Keeping, Front Office, Tourism). Sankalp Publication.
Preparing ingredients for cooking involves tasks like washing, chopping, and marinating to
enhance flavors. Proper handling and storage of perishable and non-perishable items are
crucial for food safety and longevity. Techniques like pre-chopping and batch cooking save
time. Minimizing food waste through proper ingredient management, like using transparent
containers and repurposing leftovers, is both cost-effective and eco-friendly. By
incorporating these key concepts into your culinary routines, you can enhance the quality of
your meals, reduce unnecessary waste, and optimize the efficiency of your kitchen
operations. Attention to detail in ingredient preparation and handling is fundamental to
achieving successful and sustainable cooking practices.

12. TOPIC: INGREDIENT PREPARATION AND HANDLING
Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO
Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur
Page
12
NAME: _________________________________ DATE:
______________________
COURSE, YEAR & SECTION: _________________ INSTRUCTOR: ARTHUR V.
PASCUA
I. ESSAY: Answer the following questions comprehensively on a separate sheet of paper. (5 pts.
each)
1. _______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
______________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_________________________________________________________
2. _______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
______________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_________________________________________________________

13. TOPIC: INGREDIENT PREPARATION AND HANDLING
Presenter: JANELLE CALUZA, BRIGITTE RAPISURA, ERICH RETAMAL, SANDHIE BALDONADO
Republic of the Philippines
UNIVERSITY OF NORTHERN PHILIPPINES
Tamag, Vigan City
2700 Ilocos Sur
Page
13
3. _______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
______________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_________________________________________________________
4. _______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
______________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_________________________________________________________