The document discusses proper food preparation techniques and maintaining kitchen hygiene. It provides guidelines for writing recipes with accurate ingredient measurements and cooking instructions. Various cooking methods are described like boiling, frying, baking, etc. along with their appropriate temperatures. The importance of using proper equipment and fresh ingredients is emphasized. Finally, tips are given for adopting carefulness in cooking like minimizing vitamin loss, avoiding cross-contamination, and keeping a clean kitchen.

1. Preparatio
n and
Serving of
Food

2. What is a recipe?
• Recipe is a written instruction or
guideline where a list of
necessary ingredients and a
particular or appropriate
proportion of ingredients for
cooking are mentioned.
• Recipe is a list that one can follow
during preparation of food.

3. Necessity of recipe
1. Wastage can be prevented if ingredients of food are measured as per
recipe.
2. In an ideal recipe, the number of servings are mentioned. It makes
easier for a person to know how many people can take the food.
3. Special method and temperature required for cooking are
mentioned in recipe. So, during cooking one does not need to change
decisions frequently. So, it saves time.
4. A new dimension of cooking can be brought by following the recipe
and one can learn many new items for cooking from recipe.

4. Writing process of
recipe
List of ingredients
Fixed quantity of each ingredient for
cooking
Description of specific system of cooking specially
of temperature and time. In an ideal recipe
number of servings or how many persons can be
served is also mentioned.

5. Pork Adobo Recipe
INGREDIENTS:
1/2 Pork cubes
1/2 cup Soy sauce
1/2 cup vinegar
1/2 cup whole garlic cloves
2 pcs bay leaf
1/2 tbsp whole peppercorn
2 tbsp oil
1/4 cup brown sugar
1 liter water

6. Pork Adobo Recipe
Procedure :
-Marinade pork in soy sauce, vinegar, garlic, bay
leaf and pepper for 30 minutes.
-Drain and set aside.
-Heat oil in pan on high flame.
-Saute pork and add the brown sugar. Brown pork,
or wait until sugar caramelizes.
-Add in remaining marinade and water. Boil for 5
minutes.
-Lower the heat and simmer until tender (about
40-60 minutes).
• Sauce should have a syrup-like
consistency

7. Lightandheavy
equipmentforkitchen
To accomplish any work, man use materials that
are called equipment. It is never
possible to do any daily activity only by hand
without the use of necessary equipment.
During food preparation we also depend on
varieties of equipment.

8. Cooking utensils used in kitchens may be light or
heavy.
Heavyequipment
Electric Furnace
Microwave oven
Cooking Pot
Fry pan made of
iron
Baking
Pan

9. Light Equipment
Electric
equipment
• electric pressure cooker
• beater
• coffee maker
• mixing machine
• Blender

10. Light Equipment
Cutting
equipment
• Knives
• cleaver
• doughnut cutter
• Grater
• Chopper

11. Light Equipment
Measuring equipment
• Measuring spoon
• Measuring cup
• Weighing Scale

12. Light Equipment
Equipments used
during cooking
• MEASURING CUPS
• MEAT GRINDING
MACHINE
• CAN OPENER
• CLOCK
• STRAINER

13. Light Equipment
Equipment for use
on oven
• BAKING PAN
• SAUCE PAN
• FRY PAN
• ROASTING PAN
• POT HOLDER

14. Light Equipment
Cleaning
equipment
• WATER BUCKET
• BRUSH
• FOAM
• SOAP CASE
• BROOM

15. Light Equipment
Serving utensils
• TABLE CLOTH
• TRAY
• TABLE MAT
• JUICE GLASS
• TEA CUP

16. Utensils
• We also use some equipment besides cooking
materials that are used in kitchen. These are
refrigerator, freezer, table, basin, cupboard and rack.
These are heavy and not easily moveable.

17. Cooking ingredients
• During the time of cooking if the proper material or
ingredients is not used, taste of food and serving
decoration can take a different shape.

18. Cooking ingredients
Ingredients
for snack
• EGG (BEATEN)
• CHEESE SLICED
• BREAD
• MAYONNAISE
• BREAD
CRUMB

19. Cooking ingredients
INGREDIENTS
FOR SOUP:
• MEAT STOCK
• EGGS
• CORN FLOUR
• LEMON GRASS
• TASTING SALT

20. Cooking ingredients
INGREDIENTS FOR
PRESERVATION:
A. IN PREPARATION
OF JAM-JELLY
• GELATINE
• POTASIUM
PERMANGANATE
• SODIUM BISULPHATE

21. Cooking ingredients
INGREDIENTS FOR
PRESERVATION:
B. IN PREPARATIONS OF
ACHAR OR PICKLE-VINEGAR
• MUSTARD OIL
• PANCH FORON
• PICKLES SPICES

22. Cooking ingredients
Ingredients for
baking
• Egg
• Baking Powder
• Yeast
• cream of tartar

23. Cooking ingredients
Ingredients for
Chinese cooking
• CORB STARCH
• Oyster Sauce
• Tomato Ketsup
• Soya Sauce
• White Sauce

24. Cooking ingredients
Ingredients for
local food
• Flour
• Rice Flour
• Ground nut
• Tamarind
• Vinegar

25. Cooking ingredients
Ingredients for
decoration
• Lemon
• Coconut sliced
• Cheese Sliced
• Chips
• Icing sugar

26. Cooking ingredients
Spices
• Curry Powder
• cumin powder
• Dry Spices Powder

27. Technicalmethod
forCooking:

28. The purpose of cooking is to prepare food
as tasteful, easily digestible and free from
bacteria, so that it can maintain good
health. It is observed that due to faulty
system,
food value and standard of nutrition are
sometimes lost after cooking.

29. 01
02
In this method foodstuff is boiled in 100o centigrade or 212o F with
water. In this case. if water is drained then food nutrients are lost.
Rice, pulses, soup, meat, halim and chotpoti are cooked in this
method.
Foodboiledinlowtemperature:
Foodboiledinhightemperature:
In this method food is cooked in small quantity of water in low
temperature for a longer period, so that food can be well cooked.
82o to 100o celsius is needed.
TechnicalmethodforCooking

30. 03
04
TechnicalmethodforCooking
In this method food is boiled directly by steam instead of water.
100o-112o celsius is needed.
Fryingusingalotamountofoil:
Foodcookedinsteam:
Chips, singaras, pakan pithas, fish etc are generally fried with
deep oil. These types of food are cooked at a temperature of
300o Celsius. At this temperature the foodstuff is cooked
quickly.

31. 05
06
TechnicalmethodforCooking
In this case, food stuff is covered on the fry-pan and fried slowly
with small amount of oil. Oil also is not burnt in this process.
Food value is also preserved to some extent.
Burntorscalded
Friedwithsmallamountofoil:
Potatoes, brinjals, sweet potatoes, corn etc are prepared by
burning. Shik kabab, boti kabab are also prepared by scalding.
In this process vitamins of foodstuff are lost totally.

32. 6
06
TechnicalmethodforCooking
Burntorscalded

33. 07
08
TechnicalmethodforCooking
No oil or water is used in this process. Pop corn, puffed rice,
ground nuts are fried by hot sand in this process. Bread is
baked in hot pans.
Baking:
Roastorburntinhotpan:
In this process the foodstuff is prepared under direct heat from
all directions.

34. Adoptingcarefulnessatcookingandhealthsystem
inkitchen:
01
It is necessary to cook raw food in a proper way. The purposes of
cooking raw foods are as follows:
02
By cooking, hard food becomes soft and digestible.
During cooking heat destroys most of the harmful bacteria
that exists in the raw foodstuff.

35. Adoptingcarefulnessatcookingandhealthsystem
inkitchen:
03
It is necessary to cook raw food in a proper way. The purposes of
cooking raw foods are as follows:
04
When food is cooked with oil, spices and other ingredients,
according to recipe, the prepared food becomes
palatable and tasty in colour and flavour.
Raw food like meat, fish, pulses, eggs, vegetables, can be
eaten easily when boiled.

36. Adoptingcarefulnessatcookingandhealthsystem
inkitchen:
1. Vegetables should not be cut into small pieces.
2. Vegetables should be washed before cutting.
3. Foodstuff should be boiled in low heat and in small quantity of
water under cover.
4. Boiled water or liquid portion of vegetables after boiling should
not be drained.
5. Eggs should be boiled in low heat. It should not be boiled for

37. Adoptingcarefulnessatcookingandhealthsystem
inkitchen:
6. It is better to boil milk for a longer period in low temperature.
7. Meat, fish are cooked well when they are boiled in low temperature
for a longer period in a covered pan.
8. Do not throw away rice starch. This results in wastage. Vitamin B
and mineral salt contained in rice are thrown with rice starch.
Especially about 70% iron is lost.

38. Adoptingcarefulnessatcookingandhealthsystem
inkitchen:
9. It is better to cook vegetables in container that has small
opening/mouth. Due to that oxygen from air cannot destroy the
vitamins of vegetables. When water is slightly warm, put the
vegetables in it. This will help to preserve vitamins of the vegetables.
10. For quick boiling of meat and pulses, if alkali likes soda is used,
vitamin C and B
are spoiled.

39. Adoptingcarefulnessatcookingandhealthsystem
inkitchen:
11. It is better to cook in earthen or aluminum pot instead of iron or
copper utensils. This will prevent the wastage of vitamin C and also
acid reaction from sour taste of food when cooked.
12. It is harmful to heat oil or ghee in high temperature and use it
repeatedly. It creates toxic element that may cause stomach
problem.
13. Potatoes should be washed with its skin and then cut into pieces.
This protects nutrient of potatoes. But if potatoes are cut into pieces
and kept in water, vitamin B and C are spoiled

40. Adoptingcarefulnessatcookingandhealthsystem
inkitchen:
14. If pulses are boiled for longer period in low temperature, its protein
becomes easily digestible.
15. If milk is kept in sun light, vitamin B is lost.

41. Cookfreshfood:
It is necessary to select fresh and pure food when purchasing. It is
better to purchase sealed meat and foodstuff from recognized
and reputed shops.
01
02
Different types of bacteria can cause suffering to people. These
can spread through foodstuff also. It is better to keep away from
the persons who are suffering from cough, cold, fever etc from
foodstuff.
Keepawayfrompeoplesufferingfromcontaminated
diseases:
Adoptingcarefulnessatcookingandhealth
systeminkitchen:

42. Tokeepfoodundercover:
Food can be contaminated by dust from air. Foodstuff
should be kept always under cover.
03
04
When large amount of food is purchased it needs proper
preservation. It is better to preserve extra food as soon as
possible leaving the amount needed for cooking. There
should be good preservation system
Topreserveontime:
Adoptingcarefulnessatcookingandhealth
systeminkitchen:

43. Foodshouldnotbekeptinascatteredway:
Foodstuff should not remain scattered in a storeroom or
a kitchen. This will attract insects and will pollute the
environment.
05
06
Kitchen should be kept clean on regular basis. Insects
cannot spread bacteria if it is
kept clean.
Tobeawareofinsects:
Adoptingcarefulnessatcookingandhealth
systeminkitchen:

44. Becautioustouseinsecticide:
Insecticide is used to protect environment but it should
be used very carefully. It is very much harmful if
insecticide is mixed with foodstuff.
07
08
Foodstuff should be kept in desired temperature.
Controltherighttemperature:
Adoptingcarefulnessatcookingandhealth
systeminkitchen:

45. Neatandcleanliness:
Persons who are working in kitchen should maintain
cleanliness.
09
10
There should be an arrangement for sufficient water supply
in the kitchen. Proper arrangement should be made for
storage of water and for drainage.
Arrangementforwater:
Adoptingcarefulnessatcookingandhealth
systeminkitchen:

46. Disposalofsolidwaste:
Waste should be cleaned on regular basis. Proper
precautions against accident must be taken:
11
a. It is necessary to be cautious against using fire.
b. Wide space should be kept in the kitchen for free movement to
avoid accidents
c. Electrical equipment should be used carefully in one hand. It is
better to keep open the electrical wire connections after use.
Adoptingcarefulnessatcookingandhealth
systeminkitchen:

47. Lightingarrangement:
Proper arrangement should be made for lifting and
bringing down heavy things.
12
13
It is necessary to arrange sufficient lighting in work place
(kitchen) and in the
passage.
Liftingandbringingdownthings:
Adoptingcarefulnessatcookingandhealth
systeminkitchen:

48. Keepingequipment:
14
Equipments or utensils should not be heaped up at one
place. It can cause problem
during the use of equipments.
Adoptingcarefulnessatcookingandhealth
systeminkitchen: