Principles of Food Preparation 1

COURSE OUTLINE

This course is structured to teach the fundamental and basic concepts of culinary
techniques and cookery to include the Brigade system, cooking techniques, heat
transfer, sanitation, safety, equipment usage and maintenance, menu knowledge
and professionalism.

COURSE OBJECTIVES

Upon successful completion of the course, the student will be able to demonstrate
the following,

Knowledge based

1) Show proficiency in dry, moist, and combination heat cooking methods.

2) Implement professional standards in food preparation.
3) General (Basic) culinary product knowledge

Skill based

1) Demonstrate skill in knife, tool and equipment handling.

2) Operate equipment safely and correctly
3) Apply principles of food handling and preparation
4) Production of food products
5) Setup, breakdown and prepare menu items in a commercial kitchen.

Course Learning Outcomes

After completion of this course, the student will:

1. Determine the different positions and function of kitchen production.

2. Identify and properly operate equipment & common culinary hand tools.
3. Productively apply appropriate cooking skills
4. Identify various cooking techniques.
5. Comply with and practice safe work habits, identify safetyhazards,
employ preventative safety measures.
6. Maintain positive relations with others, cooperate through teamwork
and group participation.
7. Exhibit appropriate work habits and attitudes; demonstrate a willingness
to compromise.
8. Identify behaviors for establishing successful working relationships
9. Demonstrate a positive attitude, conversation skills, & personal hygiene
10. Prepare, clarify and utilize basic stocks, sauces, soups & thickeners.
11. Utilize portion control, work flow, plating and garnishing principals.
Preface A short introduction to every chapter is written below to provide an
overview of the content of the module:

Module 1, “Introduction to Principles of Food Preparation 1,” identifies

current national food safety issues and the agencies responsible for the
national food safety supply. It also identifies organisms that may be
disseminated by ingestion and the foods most at risk for contamination,
and it offers recommended actions that dietitians and other professionals
can take to promote food safety preparedness.

Module 2, “Flavors and Flavoring,” presents milk and dairy products.

Topics include issues pertaining to the production and purchase of milk
and dairy products and their uses in recipes.

Module 3, “Principles of Meat Cookery,” delves into the study of meat.

Content coverage includes muscle structure, meat cuts, and factors
affecting the composition of meat.

Module 4, “Eggs and Breakfast,” examines egg-related food science topics

such as egg production, quality, and grading and the use of eggs in cooked
foods. “Fruits and Vegetables,” presents the classification of fruits and
vegetables. It also includes a discussion of the structural parts of fruits and
vegetables and the various types of pigments present in plant products.
Students will learn about the health benefits of plants as a source of
phytonutrients and their use as functional foods.
For the learner:
As a learner, you must learn to become responsible for your learning. Take time to read,
understand, and perform the different activities in the module.
As you go through the different activities of this module be reminded of the following:

1. Read
2. the instructions
Observe honestycarefully before
and integrity indoing
doingthe
thetask.
tasks.

3. Finish the task before proceeding to the next.

If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your instructor. Always bear in mind that you are not alone. We hope that through
this material, you will experience meaningful learning and gain deep understanding of the
relevant competencies. YOU CAN DO IT!
This self-learning module has five indicative tasks, which are as follows:

Let’s Try This! - which will help you to get ready to learn;
Let’s Get Started!- which will guide you towards what you need to learn;

Let’s Explore! - which will give you the lessons that you need to learn and
understand;

Let’s Do It! - which will help you apply the lessons learned in daily activities; and
Recapitulate the lesson- which will help you express your thoughts, opinions, and
feelings
 Lesson No.1 Professionalism

Let’s Get Started! (Crossword Puzzle)

Directions: Fill in the crossword puzzle below. Match the number of the sentence t
Let’s Think It Over!
1. How do the size and type of a food service operation affect how the kitchen is or
 Let’s Do It!

I. List the major stations in a modern kitchen brigade and describe their responsib

Major stations Responsibilities

II. How have the following developments changed the food service industry: development of
new equipment; availability of new food products; greater understanding of food safety and
nutrition?

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 Recapitulate the Lesson

Rate your accomplishment:

Using the continuum, I feel I accomplished the tasks in a

manner.

5 4 3 2 1
Outstanding Very Satisfactory Fair Satisfactory Needs Improvement
Paste pictures here with caption or label… Add separate sheet when necessary

Congratulations! You just finished Lesson 1 of this module!

Thank you for all the hard work you put in daily! Know that it is recognized and greatly appreciated
 Lesson No.2 Food Safety and Sanitation
Let’s Do It!

There are three types of hazards that can cause contamination in akitchen. Use thispro

Problem Sources Solutions

1.

2.

3.

Assessment
Think Critically

1. Discuss the difference between food infection and toxin mediated infection. Give
examples of each.
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2. Imagine that you are the manager of a restaurant, and that recent outbreaks of
foodborne illness around the country have you concerned. Design a system to document,
investigate, and report incidents of foodborne illness. Write out a description of yourplan.
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3. If foodborne illness breaks out at a restaurant, why are a quick response and notification
of the local health department important?
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 Recapitulate the Lesson

Rate your accomplishment:

Using the continuum, I feel I accomplished the tasks in a

manner.

5 4 3 2 1
Outstanding Very Satisfactory Fair Satisfactory Needs Improvement
Paste pictures here with caption or label… Add separate sheet when necessary

Congratulations! You just finished Lesson 2 of this module!

Thank you for all the hard work you put in daily! Know that it is recognized and greatly appreciated
 Lesson No.3 Food and Nutrition

Assessment
Think Critically

1. What do you mean by ‘food’? Describe the functions of food.

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2. Why fat is considered as a useful constituent of our daily diet?

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3. What are the food sources of Iron, Calcium and Iodine.

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4. What are Minerals? Discuss about the major and minor Minerals.

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5. What is the relation of Diet to Nutrition?

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 Recapitulate the Lesson

Rate your accomplishment:

Using the continuum, I feel I accomplished the tasks in a

manner.

5 4 3 2 1
Outstanding Very Satisfactory Fair Satisfactory Needs Improvement
Paste pictures here with caption or label… Add separate sheet when necessary

Congratulations! You just finished Lesson 3 of this module!

Thank you for all the hard work you put in daily! Know that it is recognized and greatly appreciat
 Lesson No.4 Types of Menu
Let’s Do It!

I. You will be divided into four teams. Each team will develop a semi a la carte dinn
 Assessment
Think Critically

1. What are the functions of a menu?

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2. What are the seven common types of menus?

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3. What are the four important considerations to keep in mind when planning a menu?

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4. What is the typical order of menu categories for nonethic restaurant?

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5. Equipment availability is important to remember when planning a menu. How could too many soup
choices on the menu create a problem?

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 Recapitulate the Lesson

Rate your accomplishment:

Using the continuum, I feel I accomplished the tasks in a

manner.

5 4 3 2 1
Outstanding Very Satisfactory Fair Satisfactory Needs Improvement
Paste pictures here with caption or label… Add separate sheet when necessary

Congratulations! You just finished Lesson 4 of this module!

Thank you for all the hard work you put in daily! Know that it is recognized and greatly appreciated.