Principles of

Food
Preparation

Prepared by: TEAM BA

JOHN PAUL ABIA
LIEN MAR A. GASTADOR
KYLA MAE ESTANISLAO
TO DO:
1. Make a list of what you ate in one week
indicating its natural sources.
2. How is food pyramid applied in planning your
meals? Take pictures of food you ate in a day
and place them in the food pyramid?
3. What methods of heat transfer you apply in
cooking your meals?
4. Summarize the functions of sugars in food
preparation citing specific food products.
 WHAT I ATE AND THEIR SOURCES:

FOOD SOURCE

RICE FARM
EGG POULTRY FARM
VEGETABLES FARM
FRUITS FARM
PORK PIGGERY
FISH FISH PONDS/SEA
CHICKEN POULTY FARM
 WHAT I ATE AND THEIR SOURCES:

MONDAY SOURCE TUESDAY SOURCE

BREAKFAST: BREAKFAST: Steamed rice, fried canned
Plain rice w/ tortang isda Plain steamed rice; bought fish Plain rice w/ meat loaf and meatloaf, banana
(lako) made batter mixture and banana
tada! Tortang isda <3

LUNCH: Coconut milk from my tita’s LUNCH: Vegetables bought at market,

coconut farm, dried fish (home siomai made from tisa(place in
Ginataang monggo, fried Utan Bisaya (vegetable
made) cebu city where siomai is
dried fish w/ rice stew), steamed siomai and
famous for
rice

DINNER: we went out for diiner <: DINNER: Shrimp: fish and seafood
Bilao boodle and pork sisig Shrimp salvatory w/ fried pond next to our barangay
rice
 WHAT I ATE AND THEIR SOURCES:

WEDNESDAY SOURCE THURSDAY SOURCE

BREAKFAST: Egg: poultry of our neighbor BREAKFAST: Cassava: farmer’s market

Plain rice w/ scrambled egg, Bacon: supermarket/ Boiled softened Cassava with Ginamos: home made preserved
bacon and fried eggplant with processed Ginamos (preserved fish) fish by my aunt
Eggplant: market
soy sauce and calamansi

LUNCH: Pata: pork, my aunt’s LUNCH: Pork: aunt’s pigsty

Crispy Pata w/ fried rice pigsty/sty/piggery Pork Adobo sa Gata with Coconut milk/gata:
plain rice ☺

DINNER: Lapu-lapu fish: wet DINNER: Lapulapu fish from wet

Fish fillet– Lapu-Lapu, market Tinolang lapu-lapu with rice market
with plain rice
 WHAT I ATE AND THEIR SOURCES:

FRIDAY SOURCE SATURDAY SOURCE SUNDAY SOURCE

BREAKFAST: I bought the BREAKFAST: Leftover viand BREAKFAST: Dried fish:
Plain rice with bola2 in the Leftover lechon Fried dried fish, homemade
pork bola bola carinderia in front manok and rice bacon and fried Bacon:
of our house rice processed/
supermarket

LUNCH: Pork shanghai: LUNCH: Pagi/stingray: LUNCH: Veggies from

Plain rice with home made Adobong pagi wet market Saute’d beans market
fried pork with plain rice <3 with rice <3
shanghai

DINNER: Bought lechon DINNER: Chicken and DINNER: Went out for
Lechon manok manok at chooks Chicken and liver from our Batangas Lomi dinner <3
with rice to go <3 liver adobo with neighbor’s <3
plain rice <3 poultry
EAT WITH ME
EAT WITH ME
EAT WITH ME
EAT WITH ME
How is food pyramid applied in planning your meals?

At first, I don't plan my meals based on the food pyramid,

but as I get older and more aware of the damage that
can be done to my health if I eat what I want and not
what my body needs, I begin to plan my meals more
carefully. Being conscious of my eating habits is
something I'm working on now that I'm more awake
and aware of my surroundings.
How is food pyramid applied in planning your meals?

For me it is important for people to eat nutritious food so

we must follow the importance of the food pyramid
because by following what is stated there maybe we
can improve our health. And when it came to me I
didn’t know if I surely follow what was written in the
food pyramid because in our house what was served
was what we could eat that day. But my mother makes
sure that somehow the food we eat is nutritious and
that is how important it is today.
What methods of heat transfer you apply in cooking your
meals?

1. Convection (natural and mechanical)

2. radiation
3. conduction
 What methods of heat transfer you apply in cooking your
meals?
For me I can use three methods of heat transfer because in my daily cooking
of what I can apply it to cooking eggs I used conduction and when heating
coffee water I used convection. Because almost all cooking uses the three
methods of heat transfer but we don’t even notice what we use on a daily
cooking.
PYRAMID OF WHAT I CONSUMED
PYRAMID OF WHAT I CONSUMED

Summarize the functions of
sugars in food preparation
citing specific food products.
Sugars are the basic building blocks of
carbohydrates found commonly in nature, they
can be found in milk, tree saps, fruits and
plants.
Sugar when consumed travels to the cells of the
body where it is converted to energy, for
example, the brain exclusively use glucose for
energy so a certain amount of carbohydrate
intake is necessary for normal brain and as
mentioned above that sugar is converted to
energy for bodily function.
 Functions of sugar are the following according
to Institute of Food Science and Technology
(IFST)

Summarize the functions of It gives sweetness (cooked food, baked

sugars in food preparation goods and other sweets
citing specific food products.
It enhances taste and aroma

It increases volume through the process

of fermentation, in the absence of yeast sugar
creates bulk whilst maintaining its physical
appearance.
 Sugar plays a role in texture and
Summarize the functions of providing texture and consistency.
sugars in food preparation
citing specific food products. Reducing the freezing point: Higher
sugar concentration results in the lowering of
freezing point, which plays a role in preventing
the formation of large ice crystals.

Summarize the functions of
sugars in food preparation
citing specific food products.
Shelf life: Pathogenic microorganisms
need water to grow. Sugar binds water in foods.
So if the concentration of sugar is increased to
a certain level, all water is bound by the sugars,
giving no space for microorganisms to grow.
This will then increase the shelf life of that
product. Food examples: pickled products,
jams.
 Colour: Sugar gives colour to foods
through various ways: caramelisation (occurs
Summarize the functions of
when a sugar solution is heated above 100C,
sugars in food preparation
e.g. confectionery products), Maillard reaction
citing specific food products.
(the reaction between sugar and amino acids,
e.g. breads, coffee) and by preserving colour
(e.g. jams and marmalades).

Summarize the functions of
sugars in food preparation
citing specific food products.
Sugar is an important ingredient in what we
cook in our daily lives just like when we cook
adobo which we always dish at home when
cooking it so we can’t lose sugar because adobo
tastes better when it tastes sour and sweet and
add a little chili for sharpness the best adobo in
town. And for me I can almost use sugar in
other dishes as well.
 TOMATO
SAUE
About three teaspoons of
tomato sauce are equal to one
teaspoon of sugar in a single
serving of tomato sauce, which
is about 15ml (glucose and
fructose)..
sugar cuts the acidity of the tomatoes
and creates an overall more balanced
sauce.
Donuts contain a lot of sugar,
which aids in memory and
focus.

WE like it because it's fast, it's

convenient, and it's delicious."
 POWDERED
JUICE and
SODA
Sugar is found in both fruit juice and
soda.
Sugar content is a major factor in
why some people view fruit juice as
just as unhealthy as sugary drink.

In terms of sugar content, both fruit

juice and soda are comparable. The
quantity you drink of soda will very
certainly impair your health, but the
amount you drink of fruit juice will
almost certainly only increase your
risk of disease if you drink a lot of it.