Consumer Rights and Responsibilities

Consumer Rights
1. The right to demand consumer protection
2. The right to buy good quality goods
3. The right to sanitary processing and sanitary handling of foods
4. The right to correct information about the value of food products and other consumer items
5. The right to be protected from the malpractices of vendors and food manufacturers
6. The right to refuse foods treated with chemicals harmful to your health
7. The right to continuous supply of goods in the local market
Consumer Responsibilities
1. Report any malpractice of vendors or manufacturers to the proper agencies concerned
2. Seek protection for the general welfare of consumers
3. Scout for honest and sincere entrepreneurism
4. Check the quality of food supply at the local market
5. Check health condition of the local markets
6. Refrain from purchasing foods which they know are not being prepared and stored under
sanitary condition
7. Call the attention of vendors to damaged, spoiled, or expired food items
8. Refrain from being carried away by the aggressive promotions of food items
Agencies Tasked to Safeguard the Rights of Consumer
• Consumer Protection Division, Department of Trade and Industry – handles all complaints
related to any purchased goods and services, such as:
a) Deceptive, unfair sales acts or practices
b) Erroneous weights and measures
• Department of Health – Take charge of violations in food sales, drugs, cosmetics, devices,
hazardous substances and labeling, packaging and price tag
• Bureau of Foods and Drugs – handles complaints against adulterated, banned or mislabeled
food and drugs or cosmetics
• Department of Education – is charge of consumer education and information
• Dangerous Drug Board – safeguards the role of prohibited and dangerous drugs,
rehabilitation of drug dependents, drug abuse protection, and community information
• National Meat Inspection Commission, Department of Agriculture – sees to it that the meat
and poultry products being sold in the markets are safe for public consumption
• Bureau of Product Standards, Department of Agriculture – protects the standard of quality
and safety of products
• Energy Regulatory Board – handles complaints against short selling of gasoline stations and
LPG dealers
Storage Facilities
• First your storage capacity for perishable foods in determining the quantity food to buy.
• You should buy only the amount of foods the family can consume for one day if you do not
have any refrigerator or freezer.
• Proper storage and preparation of foods help prevent food spoilage, wastage, and nutrient
loss.
Below are some tips for good storage complied by the foods safety network (FSN) -A group of
professionals from the academe, government, industry, nongovernment organizations working for
food safety.
STORAGE
• The FIFO (first in, first out) method should always be followed. Food storage in the freezer
for the past days should be cooked before the food you bought and store only to day.
• To prevent contamination, always store cooked and ready-to-eat food away from the raw
food.
RFRIGERATION
• Ready-to-eat food should be stored above. Place raw foods inside the freezer or any cold
storage to avoid spoilage.
• To ensure proper air circulation, avoid over stocking food in the refrigerator.
• Ways to minimize loss of nutrients in food preparation, cooking, and storage
Handling foods
-to avoid exposing food to microorganisms that can cause illness, food should always be handled
with care and under the most sanitary conditions
Some tips in handling food are as follows:
• Always wash hands after touching, which may be the source of contamination.
• Fingernails should always be kept clean and trimmed.
• When handling food, always be kept clean clothes.
• If you have diarrhea or severe cold, do not handle food.
• While cooking, do not smoke.
• Never sneeze or cough near food.
• When handling food, remove rings or bracelets which can be possible sources of
contamination.
 • For sampling food, use a tasting spoon.

MALPRACTICES OF FOOD Manufacturers AND VENDORS

Malpractices of Manufacturers
 Below are some of the ways in which food manufacturers cheat or short-change
consumers.
¤ With the intention of cutting production cost, some food manufacturers do not have facilities
(faucets with running water, drainage, and screens to block the entry of insects) for basic
sanitation in their factories. Food in the factories are manufactured and processed under
dirty and unsanitary conditions.
¤ Some processed meats are packed with too much fat and tendons.
¤ Some manufacturers resort to false advertising as their product as containing certain
nutrients, even if the amount of these
Nutrients, even if the amount of these nutrients is insignificant.
¤ Other manufacturers come up with labels that do not contain the real content of products.
¤ Some manufacturers are EXTENDERS without specifying these in the labels. For instance,
water added to fresh milk, toasted grains are added to coffee, and milk is used in peanut
butter.
¤ Other manufacturers create food shortages by hoarding products in warehouses.
Malpractices of Vendors
¤ Some vendors result to short weighing, meaning the measure or volume or products is short
of what it should be. Although the product tips scale at 1 kilo, the weight is actually less.
¤ Other vendors short-change their customers. The customer’s change may be lacking so it is
safer for customers to count the change before leaving the stall.
¤ Some vendors sell food that are just about to or are spoiled. This is usually done on fruits
and vegetables where spoiled pieces are mixed with the fresh ones.
¤ Other vendors sell food that had been exposed to dirt, insects, dust, and other elements as
fresh products. Telltale signs of damage like dirt on food that have been fallen to the ground
or mouse bites on bread are simply remedied by washing or slicing so that the food can still
be sold.
¤ Some vendors apply “make up” on food look fresh and colorful. For instance, water is
injected into chicken to make it appear plump; food color is added to tocino and longganisa
to make it appear red; and fish dipped in formalin to make it appear firm.
¤ Other vendors add to the ingredients to be able to sell more of their products.
For example, water and salt are added to fish bagoong and coconut residues are added to bagoong
alamang.
¤ Some vendors still sell expired goods.
Vigilance When Buying Food
Here are some Vigilant Tips when buying food:
• Always watch the weighing scales of vendors, especially those in wet markets.
• Always make sure those vendors out exact number of items in the bag when buying items by
the piece.
• Survey the area where fresh meat, fish, and poultry are. Check if the staff is handling this
item properly; if they use tongs to place the items in bag; whether they have clean hands, or
if the storage areas are clean and free of crawling or flying insects.
• When buying meat, watch the vendor well. Some vendors add pieces of fat to the meat being
weighed when the consumer does not watch. Other vendors pick up pieces of meat or fish to
what was bought or spoiled fish or smaller pieces fish are added to selected bigger-sized fish
being weighed.
• When buying frozen goods like chicken or fish, do not get packages with fluids or frozen
liquid inside. Chances are such food items have been in and out of the freezer many times.
• When buying food in packages or cartons, check for insects. Never buy food in wet and
damaged cartons.
• Never buy foods in the cans that are rusty, dented, or bloated, for foods inside these
packaging can be poisonous. Make sure that these packs or bottles are sealed. Broken
or tampered seals may mean spoiled food.
• Be cautions with the “BUY ONE, TAKE ONE” offers of some supermarkets, especially if
these are meat and poultry products. These meats and poultry may no longer be fresh.
Doubt the sudden generosity of these supermarkets.
• Check the expiry dates of baked products. Some of these products may have already
been expired and are no longer fit for consumption.
• Look carefully at each piece of fruit and vegetable that has already been packed, for
some rotten pieces may have been mixed with the… …….Fresh ones.
• When buying vegetables and fruits, take a close look at these as the vendors pack them.
Some unscrupulous vendors include rotten fruits and vegetables in the bag to be
weighed.

PREPARING THE FOOD and FOLLOWING METHODS OF COOKING

The following are some cooking terms you might use in some recipes.
1. Paring – this is removing the skin with a knife as thinly as possible.
2. Peeling – this is removing using the thumb and pulling off the skin.
3. Blending – this is mixing of two ingredients together using a spoon or an electric mixer on low
speed.
4. Scraping – this is holding the blade of knife over the surface of vegetables, and scraping off
skin thinly.
5. Shelling – this is cracking or pressing the hard cover by drawing out the seeds or meat.
6. Beating – this is mixing the ingredients with air bubbles with repeated round motions by an
eggbeater or a fork.
7. Basting – this is brushing pan drippings or other fat liquid over food as its cooks.
8. Creaming – this is the process of beating or mixing ingredients with the use of a spoon or an
electric mixer make the mixture light and fluffy.
9. Caramelize – this is melting sugar without burning until it develops into a syrup – like state.
10. Chopping – this is the cutting of foods into small pieces using a chopping knife.
11. Shredding – this is cutting of food into thin strips.
12. Slicing – this is the cutting the foods into pieces.
13. Pounding – this is the process of pulverizing foods using mortar and pestle.
14. Sieving – this is straining liquids or particles of food through a sieve or strainer.
15. Sifting – this is passing dry ingredients through a fine mesh sifter so large pieces can be
removed.
16. Marinating - t his is letting the food soak in a seasoned liquid in order to flavor and tenderize.
17. Cube – this is cutting food into square pieces.
METHODS OF COOKING
• The methods of cooking are divided into these groups because of the way of food is cooked
and the type of heat that is used.
Dry Heat Cookery Methods- the food is being cooked does not use water to cook the food.
The food is left dry and heat is applied to cook the food. When the heat is applied to the food
cooks in its own juices or the water added to the food during its preparation evaporates during
the heating process and this cooks the food.
Moist Heat Cookery Methods- liquid is used as a medium to cook the food. Such medium cold
be water, coconut cream, or oil. These liquids are added to the food before heat is applied to it or
sometimes, heat is applied to the liquid before the food is added into the cooking utensils to be
cooked.
Dry Heat Cookery Methods
1. Baking – the food is cooked using convection heating.
2. Steaming – water is added to a pot and then a stand is placed inside the pot. The water level
should be under the stand and above on it. There is no contact between the food and the water
that is added to the pot.
3. Grilling – this is a form of cooking that involves dry heat from above or below.
4. Roasting – in this method, direct heat is applied to the food. the heat is seals the outside part
of the food and the juice inside the food cooks the food. When heat is applied to the outer
covering of the food, it seals it up thereby trapping all the juices inside the food.
Moist Heat Cookery Methods
1. Boiling – this method, the cooking, enough water is added to food and it is then cooked over
the fire.
2. Stewing – in this method, the food is cooked using a lot of liquid .
3. Frying – the food is cooked in hot oil.
• Simple rules to follow when frying:
1. Make sure there is enough oil in the frying pan.
2. The food to be cooked must not have water dripping from it.
3. Put the food into the hot oil carefully.
4. The oil or fat should be heated to the right temperature before putting food into the pan to be
fried.
• There are two ways to cook food using the frying method.
a. Shallow frying – food is cooked in a frying pan with a little amount of oil. The oil is heated to
the correct temperature and the food is put into the heated oil.
b. Deep frying – this when a lot of oil is usually put into a deep pan and is heated to boiling
point.
4. Barbequing- the food is usually marinated with spices and tenderizers for some time before it
is cooked.
5. Sautéing – this is the method of cooking food that uses a small amount of fat in a shallow
cookware over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to
facilitate fast cooking.
6. Basting – this method of cooking is usually associated with roasting. The juice or liquid that
comes out of the meat being cooked spooned over the roast frequently while it is being roasted.
KITCHEN TOOLS AND EQUIPTMENT
KITCHEN UTENSILS
  FRYI NG PAN OR SKILLET- this is a pan used for frying, searing, and browning foods.
 SAUCEPANS OR POTS- these are vessels with vertical sides about the same height as
their diameter, used for simmering or boiling.
 SAUTÉ PANS – these are used for sautéing have a large surface area, like a frying pan, but
vertical sides to prevent from spilling during cooking.
 STOCKPOTS – there are large pots with sides at least as tall as their diameter.
 COLANDERS - these are sieves used in cooking for separating liquids and solids.
 CUTTING BOARDS – these are durable boards used to place material on to be cut.
 LADLES - these are spoons used to scoop up and serve soup or other liquids.
 MEASURING CUPS – these are kitchen utensils used primarily to measure the volume of
liquid or powder- from cooking ingredients such as water, milk, juice, flour, and sugar.
 MEASURING SPOONS – these are used to measure the amount of ingredients, either liquid
or dry, when cooking.
 CUTLERY - this refers to any hand implement used in preparing and serving foods.
 GRATERS – these are kitchen utensils used to grate into fine strips or crumbs.
KITCHEN APPLIANCES
 DIFFERENT KITCHEN LAYOUT
 KITCHEN SHAPES
U-SHAPE KITCHEN
 The U-shape kitchen requires three full walls of the room. Also this shape is ideal for a large
family or for people who take their food preparation very seriously.
L-SHAPED KITCHEN
The L shaped kitchen layout plan is nice for a kitchen where a lot entertaining might be done. This
shape is also nice if you do not have a separate dining room and an eat-in kitchen.
SINGLE-LINE KITCHEN
 The single-line kitchen is a good solution for narrow kitchen. This is not the most efficient,
however, as the user must walk from one end to the other many times in order to prepare a
meal, but it does contain everything needed in a small and narrow space.
GALLEY KITCHEN
 The galley kitchen is a good efficient use of space, and is one that many professional chefs
tend to prefer. If you choose galley kitchen layout plan, it is important to make sure there is
enough space to open appliances and drawers, and to remember that the drawers on the
opposite side may need to be opened at the same time.
ISLAND KITCHEN
The island kitchen layout plan will feature an independent island that can face living room or dining
area, allow socialization between the rooms.
NATIVE DELICACIES
Tools and Implements Used in Preparing Native Delicacies
1. Carajay- This is used for cooking of mixtures requiring prolonged cooking with stirring.
2. Chopping board – This is wide flat surface of wood on which rolling pin is used flatten cook
mixtures to an even thickness.
3. Coconut grater – This is used for Shredding coconut into small bits.
4. Food Grater – This a tool with rough, sharp surfaces against which food is rubbed to shred or
tear it into very fine particles.
5. Molder or Cutter – This is a tool made of either aluminum or glass used for shaping of batters and
dough or cooked mixtures for puto, sapin-sapin, and polvoron.
6. Strainer – This is used to separate the liquid from the solid substances.
7. Steamer – This is used for steaming puto, cuchinta, or sapin-sapin mixtures.
Characteristics of Native Delicacies
1. Presence of starchy mass which forms the bulk of delicacy. Most commonly used:
 cereals , grass seeds like rice, malagkit, pinipig, and corn
 Roots like sweet potatoes, ube, and cassava
 Tubers like gabi
 Legumes like munggo
 Fruits like bananas
 Local flours used are cassava, corn, camote, ube, saba, and rice.
2. Presence of sugar which may come in various forms as white or brown sugar and panutsa.
3. Presence of coconut in various forms such as gata, kakanggata, latik, grated coconut, and grated
buko.
4. Presence of local flavoring ingredients, such as dayap or lemon, lihiya or lye, anise, pandan
leaves, langka, tanglad leaves, alagaw leaves, kasubha, and linga.