Basic Food I - INTRODUCTION TO FOOD SCIENCE III.

Miscellaneous – manufactured foods

i. Starches
 Lecture Guide ii. Flour
Definition of Terms: iii. Bread and cereals
a) Food – is anything people eat that provides iv. Sweet baked goods
nourishment. v. Confectionary products
b) Food Selection – is determined by what is available in vi. Canned goods
the locality. vii. Frozen goods
c) Food Choices – further refined by cultural attitudes viii. Dehydrated foods
and religious beliefs. ix. Salted and cured foods
d) Food Science – defined as the study of the physical, x. Dairy products
chemical, microbiological and sensory aspects of food xi. Meat products
and the transformations that food undergoes as xii. Sea foods
reflected by changes in characteristics and properties xiii. Margarine and other foods fats
from the time food is produced to the time it is xiv. Jams and jellies
ultimately consumed. xv. Fermented foods
xvi. Fermented beverages
Classification of Foods: xvii. Soft drinks / sodas
I. Plant Products xviii. Soybean / Corn / Yeast products
i. Grains (Cereals) – rice, corn, wheat, sorghum, xix. Fish flour
barley, oats, rye, millet xx. Fabricated foods (fruit drinks, synthetic creams)
ii. Pulses – beans, peas lentils
iii. Fruits Six Categories of Chemical Structures of Food:
a) Tropical – banana, pineapple, mango, 1. Carbohydrates – organic compounds that contain the
papaya elements carbon, hydrogen, and oxygen (CHO) arranged
b) Sub-tropical – citrus, olives, figs as monosaccharides
c) Deciduous fruits – apple, grapes, pear a. Monosaccharides – simplest form of
d) Stone Fruits – peach, cherry, apricot carbohydrates; Glucose, Fructose, Galactose
e) Berries – strawberry, blueberry
iv. Melons and Squashes – cantaloupe,
watermelon, squash
v. Vegetables – leaf and stem, root, seeds, fruits,
flowers
vi. Tubers – potatoes, sweet potatoes
vii. Nuts – cashew, almond, walnut
viii. Fungi - mushrooms
ix. Oilseed – coconut oil, palm oil, soybeans
x. Seaweed – agar, carrageenan, lato, kulot
II. Animal Products
i. Milk – cow, carabao, goat
ii. Meat and entrails b. Disaccharides – two monosaccharides linked
iii. Domesticated – beef, pork, rabbit, horse together by glycosidic bonds; sucrose, lactose,
iv. Poultry – chicken, turkey, ducks maltose
v. Eggs – chicken, duck, quail
vi. Fish – bangus, sardine, tuna, catfish, tilapia
vii. Shellfish
viii. Crustaceans – crab, lobster, cray fish, shrimp,
prawns
ix. Mollusks – oyster, clam, scallop, squid, octopus

PP – G, P, F (t,st, d, s, b), M&S, V, T, N, F, O, S

AP – M, M&e, D, P, E, F, C, M
 Table 2. Classification of Polysaccharides and Food
Sciences
Polysaccharides Food Source
A.Digestible
1.Starch - Cereal (grains, rice, corn)
2. Dextrins – products of Unripe fruits and vegetables
starch digestion - Toasted bread and
3. Glycogen or animal intermediate
starch - Liver, oysters
B. Partially Digestible
Lactose is a disaccharide (Galactose, Glucose) 1. Galactogens - Pectins, snails, agar-agar
2. Inulin -Mushrooms, onions, garlic
3. Mannosans -Legumes
4. Pentosans -Fruits and gums
C. Indigestible
1. Cellulose - Skins of fruit, seed
vegetable stalks coverings
2. Hemicellulose
a. agar-agar - Seaweed
b. Pectin - Slightly unripe fruits
c. Oligosaccharides – made of less than 15 3. Lignin - Woody parts of a plant
monosaccharide units
d. Polysaccharides – complex carbohydrates with 2. Fats – characterized by their appearance and greasy
>15 monosaccharide units; starch, glycogen, feel and its inability to mix with water; one gram fat = 9
dietary fiber calorie;
3. Proteins – organic substance but unlike fats and
Table 1. Carbohydrate in Foods carbohydrate, Nitrogen is a component of the protein
Carbohydrate Food Source Quality Imparted to molecule
Food
Glucose Honey, grape, Sweetness
corn
Fructose Honey, fruits Sweetness, prevent
crystallization
Sucrose Jams, candies Sweetness
Starch Flour, pudding Thickness, body
Cellulose Salad, vegetable Bulk, crispness
Pectin Fruit Jelly formation
Edible gum Various plants Thickening, Figure 3. Basic Amino Acid Structure
emulsifying
Caramel Heated sugar Color and flavor
Fiber Cereal Bulk
vegetables
Table 3. Classification of Proteins and Food Sources

Protein Sources
I. Simple Protein
A. Albumin - Legumelin in peas, albumin in egg white
B. Globulin - Serum globulin, myosin in muscle, edestin in wheat, ovoglobulin in egg yolk
C. Glutelins - Glutelin in wheat, oryzenin in Rice
D. Prolamines - Gliadin in wheat, zein in corn
E. Seleroproteins - Protein of nails, bones, connective tissues as collagen, elastin, keratin, protamine
-AGGPS
II. Conjugated Proteins
A. Nucleoproteins - Ribonucleoprotein in cell cytoplasms, Deoxyribonucleoprotein in chromosomes of cells
B. Mucoproteins - Ovomucoid in egg white, osseomucoid in bones
C. Lipoproteins - Compound proteins in blood, milk, eggs, brain, muscle
D. Chromoproteins - Hemoglobin, flavoprotein
E. Phosphoproteins - Casein in milk and ovovitellin in eggyolk
F. Metalloproteins - Hemoglobin and hemocuprein
-NMLCPM
III. Derived Proteins
A. Proteins, - Cooked protein foods as in fried eggs, cooked meats, fish and legumes, cheese and
metaproteins, and custards
conjugated proteins
Coagulated proteins
B. Proteoses, peptones - Intermediate products of protein digestion or hydrolysis
and peptides - P M CP (CP) P P P

Enzymes – protein molecules synthesized by living

organisms for specific action as biological catalyst. Table 4. Water Content in Selected Foods
Catalysts are substances that speed up chemical Product % Water Product % Water
reactions without being used up in the process. Milled rice 11.1 Fresh Pork 60.2
Ham
Useful application of enzymes in foods: Cooked Rice 67.6 Beef Round 72.0
a. Meat tenderizers – Bromelin; papain Corn on cob, raw 67.9 Chicken breast 75.3
b. Invertase – sucrose inversion Corn on cob, 59.2 Duck breast 68.5
c. Amylase – splitting of starch in flour during cooked
bread-making by the presence of amylase yields Calamansi, whole 89.8 Cow’s milk 73.3
fermentable sugars to be acted upon by yeast. fruit
d. Pectinases – ripening of fruits Mango, ripe 82.4 Fish, Bangus 74.6
e. Microbial enzymes – bring about by Watermelon 92.3 Dried Fish 35 - 40
fermentation and proteolysis as in patis and Banana, Lakatan 68.0 Powdered 2.7
bagoong, vinegar, wine and cheese ripening Coffee
Ampalaya 93.5 Dried Bihon 12.4
4. Vitamins – complex organic compounds that are Garlic 66.5 Espasol 25.8
required in the diet in very small amounts but are vital
Kamote Leaves 85.1 Wafer 2.1
for maintenance of health
Kamote Tuber 68.1 Crackers 2.7
5. Minerals – inorganic substances that may or may not
Source: The Philippine Food Composition Tables, FNRI,
be in combination with organic constituents.
1997
6. Water – biological solvent; it is a food and a nutrient.
KITCHEN TOOLS, UTENSILS, AND EQUIPMENT
 POTS AND PANS
1. Stockpot – a large deep straight-sided pot for
preparing stocks and simmering large quantities of
liquids.
2. Sauce Pan – similar to a small, shallow, light
saucepot, but with one long handle instead of two loop
handles. It may have a slanted or straight side.
3. Fry Pan – used for general frying. Easiest pan to use
for flipping food without utensils.
4. Saucepot – a round pot medium depth, similar to a
stockpot but shallower, making stirring or mixing easier.
For soups, sauces or other liquids.
5. Brazier – round, broad, shallow, heavy-duty pot with
straight sides. Used for browning, braising, and stewing
meats.
6. Sauté Pan (straight-sided) – similar to shallow,
straight-sided saucepan, but heavier. Used for
browning, sautéing and frying.
7. Sauté Pan (slope-sided) – used for general sautéing
and frying of meat, fish, vegetables and eggs. The
sloping sides allow the cook to flip and toss items
without using a spatula.
8. Casserole – also called Dutch oven. Made with a very
thick material for slow heating of food which need
softening, tenderizing, and long cooking.
9. Cast-iron Skillet – a very heavy, thick-bottomed fry
pan. This is used for pan frying when very steady, even
heat is desired.
10. Double Broiler – has two sections: (1) the lower
section is similar to a stock pot, holds the boiling water;
(2) the upper section holds the food that must be
cooked at low temperatures and cannot be cooked over
direct heat.
11. Sheet Pan – also known as bun pan. Shallow
rectangular pan (1 inch / 22mm deep) used for baking
cakes, rolls and cookies, and for baking or broiling
meats and fish.
12. Bake Pan – rectangular pan about 2 inches deep.
Used for general baking.
13. Roasting Pan – large rectangular pan, deeper and
heavier than bake pan. Used for roasting meat and
poultry.
14. Hotel Pan – also called counter pan, steam table pan
or service pan. Designed to hold food in service
counters. Also used for storage of foods.
15. Bain-marie- Insert – simple called Bain-marie; tall,
cylindrical stainless-steel container used for storage and
for holding foods in a bain-marie (water-bath).
16. Steel Bowl – round bottom bowl used for mixing and
whipping for production of hollandaise, mayonnaise,
whipped cream and egg white foams.
 MEASURING DEVICES
1. Scales – portion scales are used for measuring
ingredients as well as for portioning products for
service.
2. Measuring cup – available in 1-, 1⁄2-, 1/3-, and 1⁄4- cup
sizes. They can be used for both liquid and dry
measures.
3. Volume Measures – these are used for liquids. They
have lips which makes pouring easy and come in
different sizes.
4. Thermometer – used to measure temperatures.
Meat Thermometer – indicates internal temperature
of meats
Instant-read Thermometer – gives reading within a
few seconds
Fat Thermometer and Candy Thermometer – test
temperature of frying fats and sugar syrups
Special Thermometer – used to test accuracy of the
oven, refrigerator, the freezer thermostats.
5. Ladle – conventionally a type of serving spoon used
for soups, stew, or other foods. The sizes, in ounces, is
stamped on the handle.
6. Measuring Spoons – used in measuring small volume
of dry and semi-dry ingredient. Used in cooking and
baking and for spices and seasonings.
 HAND TOOLS
1. Ball Cutter – tool’s blade is small, cup-shaped, half-
sphere. It is used for cutting fruits and vegetables into
small balls.
2. Bench Scraper – also known as dough knife; broad,
stiff piece of metal with a wooden handle on one edge,
used to cut pieces of dough and to scrape the
workbenches.
3. Can Opener – handheld or heavy-duty openers.
Blades must be regularly replaced to prevent unwanted
contamination.
4. Channel Knife – small hand tool used mostly in
decorative work.
5. China Cap – cone-shaped strainer. Used for straining
stocks, soups, sauces, and other liquids.
6. Chopping Board – where food items to be sliced or
chopped are placed.
3. Red – Raw meat
4. Blue – Raw fish
5. Yellow – Poultry
6. Brown – Cooked meat
7. Green – Vegetable, salad, and fruits
8. White – Bakery and dairy
7. Colander – large perforated bowl made of stainless
steel or aluminum. Used to drain washed or cooked
vegetables, salad greens, pasta, and other foods.
8. Cook’s Fork – heavy, two-pronged fork with a long
handle. Used for lifting and turning of meat and other
items.
9. Fine China Cap – also known as chinois (shee-nwah).
China cap with a very fine mesh. Used to strain when
great clarity or smoothness is required in the liquid.
10. Food Mill – used for pureeing foods.
11. Grater – a four-sided metal box with grids of varying
sizes. Used for shredding and grating vegetables,
cheese, citrus rinds and other foods.
12. Mandoline – is a metal/ wood framework for
manual slicing. It has changeable blades depending on
the cut needed.
13. Offset Spatula – broad blade, bent to keep hand off
hot surface. Used for turning and lifting food items like
egg, pancakes, and so on. Also used as a scraper to
clean bench or griddle.
14. Pastry Bag and Tubes – cone-shaped cloth or plastic
bag with an open end that can be fitted with metal
tubes or tips of various shapes and sizes.
15. Pastry Blender – a hand tool with a set of steel
cutters on the bottom. It is used to cut fats into flour
quickly.
16. Pastry Brush – used in glazing or oiling and made
with natural bristle
17. Pastry Wheel – a round, rotating blade on a handle,
used for cutting rolled-out dough and pastry baked
pizza.
18. Pie Server – a wedge-shaped offset spatula, used for
lifting pie wedges from pan.
19. Rubber Spatula – broad, flexible, rubber plastic tip
on long handle. Used to scrape bowls and pans. Also
used for folding in egg foams or whipped cream.
20. Scooper – used in scooping ice cream.
21. Sieve – screen-type mesh supported in a round
metal frame. Used for sifting flour and other dry
ingredients.
22. Sifter – it is used for sifting flour, dusting cakes with
sugar and in straining liquid.
23. Skimmer – is a perforated disk, slightly cupped, on a
long handle. It is used for skimming froth from liquids
and for removing solid pieces from soups, stocks, and
other liquids.
24. Spoons – can be solid, slotted, or perforated. Large
stainless-steel spoons that holds about 3 ounces. Used
for stirring, mixing and serving. Slotted and perforated
spoons are used when liquid must be drained from
solids.
25. Sandwich Spreader – a short, stubby spatula. Used
for spreading fillings and spreads on sandwiches.
26. Steel Spatula – it is a long flexible blade used for
spreading
27. Straight Spatula – also known as a palette knife. A
long, flexible blade with a rounded end. Mostly used for
spreading icing on cakes and for mixing and bowl
scraping.
28. Strainer – round-bottomed, cup-shaped strainer
made of screen-type mesh or perforated metal. Used
for straining pasta and vegetables.
29. Kitchen Timer – this will help you perform different
tasks at the same time. It usually comes in one hour
range.
30. Tongs – spring-type or scissors-type tools used to
pick up and handle food.
31. Wire Whisk – loops of stainless-steel wire fastened
to a handle used to mix.
32. Zester – small hand tool used for removing the
colored part of citrus peels in thin strips.
KNIVES
1. Chef’s Knife – also known as French knife; most used
knife in the kitchen for chopping, slicing, dicing, etc. The
blade is wider nearing the handle and tapers until it
reaches the sharp point.
2. Santoku Knife – also known as Japanese cook’s knife;
used in place of the traditional chef’s knife. It is a wide-
bladed knife 5 inches to 7 inches long.
3. Salad Knife – used for mise en place, cutting and
preparing fruits, carving roast chicken and duck. Narrow
6 inches in length.
4. Paring Knife – small and pointed knife around 2 to 4
inches long. This is used for trimming and paring
vegetables and fruits.
5. Boning Knife – used for boning raw meat and poultry.
Flexible boning knife is used for filleting and light
cutting. It is thin and pointed usually about 6 inches
long.
6. Scimitar – also called a steak knife; used for fine
cutting of steak. It has a curved and pointed blade.
7. Cleaver – used to hack and cut through bones. It is a
very heavy and broad knife.
8. Oyster Knife – used for opening oysters. Short knife
with a dull point.
9. Clam Knife – used for opening clams. It is a short and
broad knife, but unlike the oyster knife, it has a slight
edge on its point.
10. Vegetable Peeler – used for peeling vegetables and
fruits with a revolving blade mechanism.
11. Bread Knife – used for slicing bread, cake and pastry.
12. Honing Rod – used to realign the knife’s edges
quickly.
COOKING EQUIPMENT
1. RANGE TOPS – the range is the work horse or the MEASUREMENTS CONVERSION
backbone of the kitchen where one can fry, boil, Converting to Smaller Units
simmer, poach, etc. 1. Multiply pounds (lb) by 16 to get total ounces (oz.)
Flat tops / Hot tops – These are ranges with flat Example: 3 lb. X 16 oz./lb = 48 oz.
metal heating surfaces 2. Multiply quarts (Qt) by 32 to get total fluid ounces
Gas Range – this is the most popular type of range (oz.)
which is specifically sized for single pots or pans. Example: 2 Qt. x 32 oz./Qt. = 64 oz.
Induction Cooktops – top does not becomes hot 3. Multiply cups by 8 to get total fluid ounces in a cup
through the induction process. Less energy is used Example: 3 cups X 8 oz. = 24 fl. oz.
through the process and faster than classic 4. Multiply cups by 16 to get total tablespoons by dry
cookware. weight (Tb.)
2. OVENS – an enclosed space inside of which heated Example: 2 cups X 16 Tb./cup = 32 Tb.
air does the cooking. Includes combination ovens, 5. Multiply Gallons (G) by 4 quarts (Qt)
convection oven, microwave oven, range oven, slow Example: 5 G X 4 Qt. = 20 Qt.
cook oven, stack oven, among others. Converting to Larger Units – divide the smaller units
Conventional Oven – operates by heating air in an
enclosed space with the temperatures adjustable. WEIGHT, VOLUME, AND DRY MEASURES
Convection Oven – has fans which distribute and CONVERSIONS
circulate the heat inside. Weight Conversion
Revolving Oven – has large chambers with several - To convert ounces to grams, multiply the number of
shelves and trays. It has a rotating mechanism to ounces by 28.35
evenly bake the food. 1⁄4 oz 7g
Microwave Oven – has tubes that radiate 1⁄2 oz 14 g
microwaves, creating heat in the food 1 oz 28 g
3. GRILLERS 4 oz (1/4 lb) 113 g
Broiler and Griller – Heat comes from the above in a 8 oz (1/2 lb) 227 g
broiler where it comes from the below in a griller. 16 oz ( 1 lb) 454 g
Using griller gives more pronounced grill marks. 24 oz (1 1⁄2 lb) 680 g
Griddle – a flat heated surface that is usually 32 oz (2 lbs) 907 g
surrounded by grease that drains into a receptacle. 40 oz (1 1⁄2 lbs) 1.13 kg
4. DEEP FRYERS 48 oz (3 lbs) 1.36 kg
Titling Fry Pan – a large shallow pan with a
continuous heat source. It is normally used as a US-CANADA WEIGHT AND MEASURES CONVERSIONS
fryer at high temperature but can also be used in US CANADA
braising at low temperature. ¼ tsp 1.25 ml
Deep Fat Fryer – has a single function which is only
½ tsp 2.50 ml
for frying
1 tsp 5.00 ml
COMMON WEIGHTS AND MEASUREMENTS USED IN 1 Tbsp 15 ml
THE KITCHEN ¼ cup 50 ml
Pinch 1/3 cup 75 ml
1 tbsp 2 tbsp 4 tbsp 8 tbsp 12 tbsp 16 tbsp ½ cup 3 liter
1 cup of 2 cup of 4 cup of 1 pints of
2/3 cup 2 liter
liquid liquid liquid liquid
¾ cup 1 liter
4 quarts 16 ounces 1 pound
1 cup 0 liter
1 quart 1 liter

Volume Conversion
- To convert fluid ounces to milliliters, multiply the number (fl oz) by 30
Tablespoo Teaspoon Ounces Cups Pints Quarts Gallons Milliliters Liters
n (Tbsp) (tsp) (oz) (mL) (L)
1 3 ½ 1/16 15 0.015
4 12 2 ¼ 60 0.06
8 24 4 ½ 125 0.125
16 48 8 1 ½ 1/4 1/16 250 0.25
16 2 1 ½ 1/8 500 0.5
32 4 2 1 ¼ 950 0.95
128 16 8 4 1 3800 3.8

1 tsp (1/6 fl oz) 5 ml

1 tbsp (1/2 fl oz) 15 ml
2 tbsp (1 fl oz) 30 ml
1 cup (8 fl oz) 240 ml
1 pint (16 fl oz) 480 ml
1 qt (32 fl oz) 960 ml
1 gal (128 fl oz) 3.84 L
TEMPERATURE CONVERSIONS
To convert Celsius into Fahrenheit:
(°C x 1.8) + 32 = __________ °F
Example: (30 °C x 1.8) + 32 = 86 °F
To convert Fahrenheit into Celsius:
(°F – 32) X 0.5556 = ___________ °C
Example: (50°F – 32) x 0.5556 = 10 °C
CUBE CUTS:
1. DICING – refers to cutting food items into small
uniform, cube-shaped pieces of 1/8 to 1⁄4 inches in sizes.
2. MACEDOINE – refers to a diced cut of fruit or
vegetable, usually small dice measuring 1⁄4 inch on sides;
5 mm diced cube.
3. BRUNOISE – refers to very small diced cube cuts;
usually by 1/8 x 1/8 x 1/8 inches
4. MATIGNON – used to evenly cut root vegetables

BASIC KNIFE SKILLS STICK CUTS:

Reminders:
 Hold firmly to the item you are cutting so it will
not slip
 Guide the knife so that the knife blade slides
along the fingers since the position of your hand
will control the cut
 Curl your fingertips to avoid accidents.
BASIC CUTS:
1. COARSE – refers to rough cuts used for many
vegetables and irregularly-shaped food items such as
mushrooms.
2. SLICING – refers to cutting food unto broad or flat
thin pieces.
3. MIREPOIX – refers to roughly cutting vegetables
equally done to mirepoix vegetables such as carrot,
onion, and celery.
1. JARDINIERE- refers to the “soup cut” short thin
batons 2.5 cm long x 3 mm wide and thick.
2. BATONNET – refers to cutting vegetables into strips.
Technical measurements is 1⁄4” by 1⁄4 “ y 2.5 – 3” long. It
is the base on julienne and brunoise.
STRIP CUTS:
1. JULIENNE – refers to progressively cutting thinner and
thinner lengthwise strips of food.
2. CHIFFONADE – refers to cuts on leafy vegetables;
usually at 1/8” wide into thin strips and ribbons
FANCY CUTS:
1. PAYSANNE – refers to a cut 1⁄2 X 1⁄2 X 1/8 inch either
round, square, or rectangular.
2. TOURNEE – refers to cutting vegetables into a
football shape with seven equal sides and ends left flat.

BASIC AND FOREIGN CULINARY TERMS COMMONLY USED IN THE KITCHEN

CULINARY TERM CULINARY TERM
A blanc a-blanh To keep white
A brun a-bran To make brown
A la In the style of
A la carte -kart Separately priced items not part of a set
Al dente -dentey Cooked that is still tough when bitten (usually, pasta)
Amuse bouche Ah-mooz-boosh Gratify the mouth; this is usually a smaller version of a dish served after
the order was taken. AKA Amuse gueule (ah-mooz-geol)
Antipasto (antipasti) Italian term for hors d’oeuvres which can be any dish including canapes,
bruschette and a plate or a platter of cold antipasti composed of cured
meat, canned seafood items, cheese, relishes, mushrooms and vinaigrette-
soaked beans or other firm vegetables
Appetizer The first dish in a multi-course, sit-down meal traditionally prepared by the
garde manger(gard-mahn-zhey) or the pantry chef
Au beurre Oh-burr With butter
Au bleu Oh-blu Beef steaks cooked ‘blue’ or very underdone
Au four Oh-for Oven baked
Au Jus 0h-zhu Served with natural cooking juices
Au Gratin Oh-gratin Food sprinkled with grated cheese or breadcrumbs and browned under
salamander or in a hot oven
Bain-marie Ban-marie A way of cooking or warming food by placing a container in a pot of very
hot water. Used for preparations that must not cook over direct heat, for
keeping delicate sauces hot, and for melting chocolate
Ballotine Ball oh teen A large piece of meat or a whole bird that is boned and stuffed
Baste Beyst Pour juices or melted fat
Bechamel Beh sham el White sauce made from milk and white roux

Beurre Blanc Ber-blahn Sauce made by reducing white wine with vinegar and shallots, then
whisking in cold butter, emulsifying into a thick, buttery sauce
Beurre Manie Ber-man-yey Butter and flour mixed together in equal parts and used to thicken liquids
Beurre Noisette Ber-nwa-set Browned butter
Bisque Bisk A shellfish soup that been thickened
Bouillon Bul-yawn A clear, flavorful broth made by simmering beef, chicken, vegetable, or
other ingredients
Bouquet garni Bo-key gar-ni A small bunch of herbs; classically a bay leaf, few parsley sprigs, and few
sprigs of thyme— wrapped in a leek leaf or bunched with a piece of celery
and tied with string
Brunoise Broon-waz Vegetables cut into very small diced pieces
Canape Can-ah-pey An appetizer consisting of a small bread or biscuit base covered with a
flavored topping
Chateaubriand Sha-tow-bree-an A large steak cut from the head of the beef fillet
Charcuterie Shar-koo-te-ree A range of dressed meat products
Chiffonade Shi-fo-nad Finely shredded lettuce or sorrel used to garnish and flavor soups
Chinois Shin-wa Fine/coarse conical strainer
Chowder A thick chunky seafood soup; comes from the French chaudière which is a
heavy, three-legged iron cauldron used to make stews by fishermen
Compote Kawm-powt Stewed fruit
Concasse Kon-ka-say Roughly chopped
Confit Kon-fee Meat cooked slowly in its own fat, usually duck
Consomme Kown-so-may Broth that has been made clear
Cordon Ribbon, indicates a thread or ribbon of sauce used to flavor and garnish
culinary products
Coulis Koo-lee Smooth, thick fruit or vegetable sauce made by pureeing or sieving the
fruit
Court-bouillon Kore-bwee-yone A flavored cooking liquor used in the cooking of fish and some internal
organs of poultry
Crepes Krep Very thin pancakes
Croquettes Kroh-ketes Cooked forcemeats of meat, fish, or cooked vegetables, shaped and
prepared for frying
Crouton Kroo tohn A slice or piece of toasted bread
Crudite Kru-de-ta Raw vegetables usually arranged creatively on trays and served with a dip.
Also known as relish
Darne Darn A steak of round fish on the bone
Devilled To highly season with hot flavorings
Duxelle Duke-sell A basic preparation of cooked finely chopped mushrooms, flavored with
shallots and seasonings
En papillote On- pa-pee-yowt Cooking and serving foods in a paper bag
Farce Fars A stuffing
Fillet Fee-ley A boneless piece of meat, poultry, or fish; the French version ‘filet’ refers
to a cut of beef that is boneless
Flambe Flom-bey A technique by which alcohol is added to a dish and ignited, both for
effect and to burn off the alcohol
Fonds Fohnds French word for stock – the flavored liquid base for making sauce, stew, or
braised dishes
Fondue Fone-dew From the French word “fondre” meaning to melt; a dish of warm, melted
cheese flavored with wine in which bits of bread are dipped
Fumet Few-may Essence of fish stock
Garde manger Gard-mahn-zhey The pastry chef
Gastric A mixture of sugar and vinegar used to sharpen the flavor of tomato sauce
or soup
Gravy Traditionally mean naturally concentrated juices that come from meat as
they roast; these juices can be combined with liquids such as white or
brown stock, milk, wine, then thickened with flour, cornstarch, or other
agents to make it thicker and sauce-like.
Hollandaise Awl-lawn-daze A mother sauce made from emulsified egg yolks and clarified butter and
flavored with lemon juice.
Hors d’Oeurve Awr-durv Small food items served on passed-around trays or on attractively-
arranged platters during receptions and cocktail events.
Jardiniere Zhar dee nyair A term used to denote vegetables cut into bâtonette
Julienne Zhoo lee yen A term used to denote foods cut into thin strips
Jus Zhoo With juice or gravy
Jus lie Zhoo-lee Thickened gravy
Jus roti Xhoo-rotee Roast gravy, unthickened
Jus rotilie -roteelee Roast gravy, thickened
Lard Lahr Solid fat from pork. Lard gras contains fat only, while lard maigre (bacon)
contains meat as well.
Lentils Len-teels Edible bean that grow in pods
Liaison Ley-yey-son Mixture of egg yolks and cream used to thicken and enrich culinary
products
Macerate To soak in liquor in order to soften and add flavor; often applied to fresh
fruits
Mandolin Man-do-leen A special vegetable slicer
Marinade A preparation used to flavor meat, poultry, fish and vegetable
Medaillon May-die-yohn A round shaped portion of meat or fish
Minutes (a la) Mee-nut Cooked very quickly ‘in a minute’
Meringue Me-rang Mixture of beaten egg whites and sugar

Meuniere Mun-yair A cooking technique where an item (especially fish) is dipped in flour and
shallow-fried in butter
Mirepoix Meer-pwah A vegetable flavoring, roughly cut to various sizes according to
requirements
Mise-en-place Meez-ehn-plahs Put in place, in culinary jargon refers to advanced preparation

Mousse Moos Any number of frothy, airy dishes, both sweet and savory usually
lightened with whipped egg whites or cream
Parfait Pahr-fey Specialty single flavored ice-cream set in a mould
Paupiette Poh-pyet A stuffed portion of meat/fish rolled into a cylindrical shape
Paysanne Pay-zahn Peasant style, also indicates the use of particular shapes, i.e. circles,
squares, and triangles
 Petite fours Pe0tee-furz Selection of after dinner sweet items
Prosciutto Pro-shu-to Dry-cured Italian ham usually sliced thin
Provencale Pro-von-sal Regional or provincial style
Pulse The edible seed of various crops
Puree Pyu-rey Pulped foods
Quenelles Kuh-nel Various shapes of fine forcemeats produced from veal, chicken, fish, and
game
Ratatouille Ra-tah-too-wee Dish made from red bell peppers, onions, tomatoes, zucchini, eggplant
and often, olives.
Roux Roo A mixture of butter and flour cooked together; used as a thickener
Sorbet Sor-bey Frozen ices lightened by the addition of Italian meringue
Souffle Soo-fley A very light sweet or savory product
Spatchcock Spach-kak A poultry or game bird split into two, usually, for grilling
Supreme Soo-prem Denotes use of delicate cuts taken from the breast of poultry or game.
Also a cut of fish on the slant, free from bone
Truss Trahs A procedure to secure items (usually a poultry) using a string
Veloute Ve-loo-tay A thickened sauce made from white stock and a roux
Vin (au) Veen In wine
Vinaigrette Vee-ne-gret Also known as French dressing, literally means “little vinegar” in French;
fairly thick salad dressing from a mixture of olive oil, wine vinegar, and
salt and pepper and flavored accordingly

FOOD SAFETY
Definition of Terms:
a. Food Safety – is an assurance that food will not cause harm to the consumer when it is prepared and/or eaten
according to its intended use.
b. Foodborne Illness – is the term given to the illness/danger that is caused by something that can be present in the
food.
c. Food Hazard – a biological/ microbiological, chemical, or physical agent in a food with a potential to cause an adverse
health effect.
Classification of Food Hazards:
1. Biological – Bacteria, fungi, viruses, protozoa/parasites
2. Chemical – Naturally occurring toxins, agricultural chemicals, industrial pollutants, equipment material leaching,
packaging material leaching, use of banned food additive, improper or overuse of food additives, food allergens
3. Physical – are objects that may be present in foods which could cause injury such as chiking, cutting, breaking of teeth;
small stones, staple wires, plastic pieces, twigs, broken glass, metal strips, etc.
d. Food Intoxication – toxin-producing bacteria produce poison that stays in the food, when the person eats the food
he/she will also be eating the poison, it will only take few hours for the illness to be felt. (Staphylococcus aureus,
Clostridium botulinum)
e. Food Infection – when the person eats the food, he/she will also eat the microorganism. To effect infection to the
person, the cell of the microorganism should remain alive in the food or water. (Salmonella, E. coli, Listeria)

Table 5. Summary of Bacterial Hazards in Food

BACTERIA PRINCIPAL
SYMPTOMS
Bacillus cereus Diarrheal – watery diarrhea,
abdominal pain and cramps
Emetic – nausea and vomiting
Campylobacter spp. Watery diarrhea, fever, abdominal
pain, nausea, headache, muscle pain
Clostridium botulinum Weakness, vertigo, double vision,
difficulty swallowing
Clostridium perfringens Intense abdominal cramps and
diarrhea
Enterobacter sakazaki Meningitis, enteritis
Listeria monocytogenes Nausea, vomiting, diarrhea,
meningitis, encephalitis, cervical
infection
Salmonella typhi / paratyphi Malaise, headache, abdominal pain,
body aches, diarrhea or constipation
Other Salmonella spp Nausea, vomiting, abdominal
cramps, fever, headache
Shigella spp Abdominal pain, cramps, diarrhea,
fever, vomiting, blood, pus or mucus
in stools
Staphylococcus Nausea, vomiting, abdominal cramps
aureus
Vibrio cholera Serogroup 01 Mild watery diarrhea, acute diarrhea
Vibrio cholera Serogroup non- Diarrhea, abdominal cramps, fever,
01 vomiting, nausea, blood or mucus in
stools
POTENTIAL FOOD
CONTAMINATION
Meats, milk, vegetables, fish, rice
products and starchy foods
Raw chicken, beef, pork,
shellfish, raw milk
Improperly canned or
fermented goods
Meat, meat products and Gravies
Powdered infant formula
Raw vegetables, raw meats, raw and
smoked fish, fermented sausages, raw
milk, cheeses
Raw meats, poultry, eggs, milk and
dairy products, fish, shrimp, coconut,
sauces, salad dressing
Raw meats, poultry, eggs, milk and
dairy products, fish, shrimp, coconut,
sauces, salad dressing
Salads (potato, tuna, chicken,
macaroni), raw vegetables, bakery
products (e.g. cream-filled pastries)
Meat and meat products,
poultry, egg products,
Raw or contaminated oysters, clams,
crabs
Raw or contaminated oysters, clams,
crabs

Vibrio vulnificus Fever, chills, nausea Raw or contaminated oysters, clams,

Other Vibrio Diarrhea, abdominal cramps, nausea,
vomiting, headache, fever, chills
Yersinia enterocolitica Fever, abdominal pain, diarrhea
and/or vomiting
crabs
Raw, improperly cooked or
recontaminated shellfish or fish
Meats, oysters, fish, raw milk

Fungi – poisonous mushrooms; Amanita – some

deadliest mushroom in the world; Little brown
mushrooms; False morel
 Parasites – Found in raw meat and fish products
Chemical Hazards:
i. Aflatoxins / Mycotoxins – molds Aspergillus
parasiticus and Aspergillus flavus produce
poisonous substances called MYCOTOXINS – grow in
foods like peanuts, treenuts, copra (also called
AFLATOXINS)
ii. Histamine or Scombroid Toxin – fishes susceptible
to histamine production: Tuna, Mahi-mahi,
tambakol, tulingan, mackerel, sardine family; may
cause itchiness and other allergic reactions
iii. Shellfish Toxin – Red Tide Toxins
iv. Food Allergens – usually protein substances that
can cause specific reactions in some people
v. Agricultural Chemicals – pesticides, hormones,
antibiotics used in agriculture
vi. Food Additives – excess nitrite is toxic and
carcinogenic
f. Cross Contamination – occurs when harmful
microorganisms move from one food item to another
through such items as chopping board, knives, and
other utensils that have not been washed or sanitized.
g. Temperature Danger Zone
PREVENTION OF BACTERIAL CONTAMINATION
FATTOM – Food, Acid, Time, Temperature, Oxygen,
Moisture
 FOOD – moist and high protein foods provide better
environment for microbial proliferation thus, spoil
faster
 ACIDITY / pH CONTROL – pH less than 4.5 will
restrict the growth of harmful bacteria; some can
survive acidic conditions
 TIME AND TEMPERATURE CONTROL – growth of
pathogenic bacteria can be slowed down by
maintaining the product at refrigeration
temperature of 4 to 5 °C or less
 OXYGEN – almost all foodborne pathogens require
oxygen to grow (Aerobic Microorganisms);
Clostridium botulinum – anaerobic microorganism
found in improper canned food.
 MOISTURE – salt combined with low moisture
content can be effective in controlling the growth of
some harmful bacteria
FOOD SAFETY SYSTEMS
✓ 5S – Sort, Systematize, Sweep, Standardize, Self-
discipline
✓ Good Hygiene Practices - Sanitation Guidelines for
Primary Production (Farm Level), Plant Design and
Facilities, Control of Operations, Maintenance and
Sanitation, Personal Hygiene, Transportation, Product
information and consumer awareness, Training
✓ HACCP – Hazard Analysis and Critical Control Point
✓ Preliminary Steps:
1. Conduct Hazard Analysis
2. Identify the Critical Control Points
3. Indicate the Critical Limits involve at the CCP
identified
4. Monitor Critical Limits Indicated
5. Deviations from critical limit occur, institute
Corrective Actions
 6. Institute Verification Procedure
7. Institute a system of recording the results of
monitoring and corrective actions taken
✓ HACCP – Based Food Safety Programs: Four Basic
Elements
a. Clean
b. Separate
c. Heat or Cook
d. Chill
CLEANING THE STATIONS
POINTS TO REMEMBER:
✓ Know which tools to use can make cooking easier
and safer.
✓ To assure that every surface that comes into contact
with food are protected from any contamination, wash
and sanitize every surface.
✓ Make sure that in every work area for equipment,
wiping cloths for cleaning and sanitizing are available.
✓ When not in use, all moist wiping cloths must be
stored in a bucket of water and sanitizer to avoid the
growth and multiplying of bacteria.
✓ Make it a habit to change the sanitizing solution used
frequently. To make sure that germs are destroyed and
the solution you used is not dangerous, the disinfectant
must be at the proper concentration.
CLEANING THE STATIONS
Three – Compartment Sink
1. 1st COMPARTMENT – wash the dishes with detergent
and hot water thoroughly. Mixing the detergent with
sanitizer can prevent the disinfectant from eliminating
the germs.
2. 2nd COMPARTMENT – rinse the dishes in clean hot
water to remove the soap.
3. 3rd COMPARTMENT – the dishes must be sanitized in
a solution of sanitizer and room temperature water.
Ensure that the sanitizer is at the adequate
concentration by using the appropriate chemical test
strips. The dishes should remain completely immersed
in the solution for at least 30 seconds.
✓ After this, it is a must to dry the dishes on the drain
board / rack. Once done, store the tools and equipment
in a clean place free from contamination.
WASHING OF INGREDIENTS
VEGETABLES
✓ For fruits and vegetables with smooth surface, gently
scrub the surface using a vegetable scrub
✓ Greens should not be soaked for a long period of
time to avoid chemicals from sticking harder on the
leaves.
✓ Rinse once more in a colander and let it air dry
✓ For root vegetables, peel them first, rinse, and let dry
before cutting in its shape.
✓ Rinse again after cutting to ensure its cleanliness.
MEAT
✓ To avoid bacteria such as E. coli or Salmonella
bacteria which could be a possible cause of diarrhea
and dehydration, meat should be washed thoroughly.
Chicken and Pork:
✓ Soak it in a container filled with water that has one
or two spoons of salt and lemon cut in halves.
✓ Let it stand for 10 – 15 minutes
✓ Rinse the meat in running water and let it drip dry in
a colander.
For Red Meat:
✓ Rinse it in running water and let it drip dry before
cooking.
✓ Remember not to soak red meat such as lamb or
beef because it will lose a lot of flavor.
SEAFOOD
For Mussels and Clams
✓ Wash it in slow running water and put in a spoon of
salt
✓ Scrub the outside shell and rinse before cooking.
Newly bought shellfish must be cleaned and cooked
right away or cook and preserve it for the next day.
✓ It is done to prevent food poisoning and to lessen
the chance of food allergy from shellfish.
For Crabs and Lobster
✓ Scrub the shell first and rinse it in running water
For slippery foods
✓ Slippery food includes shrimps, squids, oysters with
removed shell, etc.
✓ Use salt and wash it once
✓ Use a spoon of cornstarch or potato starch to wash
once again and then rinse thoroughly.
OCCUPATIONAL HEALTH AND SAFETY PROCEDURE
PERSONAL PROTECTIVE EQUIPMENT (PPEs)
PPEs are specialized equipment worn by the employees
to protect themselves from health and safety hazards
while working. These are important in ensuring safe
food handling to avoid food contamination or any
accidents that may happen in the kitchen.
HANDWASHING
✓ Always consider the faucet, sink and its surrounding
contaminated when starting the hand washing
procedure.
✓ You must avoid touching the sink.
✓ Use the hand-washing sink, not the food preparation
sink.
HYGIENIC PRACTICES
✓ Bathe daily and wear clean clothes
✓ Make it a habit to wash your hands before preparing
the food.
✓ Never go to work if you are sick, especially if you
have symptoms of diarrhea, vomiting, fever, or if you
have discharge from your nose and eyes.
✓ Notify your supervisor when you are sick and certain
illnesses will require you to stay home until your doctor
has cleared you.
✓ Make sure that your nails are short, clean, and free
from nail polish.
✓ Remove all jewelries before handling food.
✓ Wear hairnets.
✓ Never eat or smoke in food preparation or food
storage areas.
Basic Food I - SUGAR COOKERY
SUGAR
- Are sweet, crystalline organic compounds classified
under carbohydrate; this is the simplest digestible
carbohydrate
Classification of Sugars According to CHEMICAL FORM:
1. Monosaccharides – carbohydrate molecule that
cannot be broken down to simpler carbohydrates by
hydrolysis.
2. Glucose or Grape Sugar – found in fruits and plant
caps
3. Fructose – levulose or fruit sugar; sweetest of the
natural sugars
4. Galactose – does not occur free in nature but is
hydrolysable from lactose or milk sugar
5. Disaccharides – sugars composed of 2
monosaccharide units
6. Sucrose – table sugar; with one molecule of glucose
and one molecule of fructose
7. Lactose – Milk sugar; one molecule of glucose and
one molecule of galactose
8. Maltose – Malt Sugar; 2 molecules of glucose
MARKET FORMS of SUGARS:
1. Crystalline – granulated sugar; is the most common
form of table sugar
2. Sanding Sugar – coarsely granulated for decorative
purposes
3. Superfine Sugar – specially screened; uniformly fine-
grained sugar for rapid solution
4. Powdered or Confectioner’s sugar – machine ground
from granulated sucrose; small quantities of cornstarch
are usually added to prevent caking.
5. Lump Sugar – prepared by pressing wet sugar crystals
into a loaf form, hardened and then cutting into cubes
or tablets
6. Brown sugar – partially purified product with crystals
varying from very light to very dark brown; glucose,
fructose and some salts are present in brown sugar.
7. Raw Brown Sugar – Moscovado or Kinugay in visayas.
Unrefined product that is separated from molases. The
crystals are dark, coarse and sticky (molases).
8. Panutsa – crude form of sugar; locally called sinaklob,
panutsa or binagol. The sugar cane extract is
evaporated into a brown syrup concentrate, and
molded in polished small halved coconut shell.
9. Washed sugar – sucrose crystal which is one step
short of the complete refining process
KINDS OF SUGAR ACCORDING TO SOURCE:
1. Sugar Cane – Tropical Product
2. Sugar Beets – Temperate Product
CLASSIFICATION OF SYRUPS:
1. Cane Syrup – boiling sugar cane sap (65 to 70% mixed
sugar + 30% water + 2.5% Ash); Syrup is sweeter than
molasses but may have a caramelized flavor and reddish
color
2. Molasses – residue that remains after sucrose crystals
have been removed from the concentrated juice of
sugar cane and beets
TWO FORMS OF MOLASSES:
a. Light or table molasses –light in color; less mineral
and more sugar
b. Black-strap or cooking molasses – darker in color
3. Refiner’s Syrup – liquor that remains after the
crystallization of sucrose during the refining process.
4. Sorghum syrup – made from sorghum (cane plant in
temperate climates).
From juice of sorghum without extracting sugar from
the juice
5. Maple Syrup – made by evaporating the sap of sugar
maple tree to concentration no more than 35% water
6. Corn syrup – viscous liquid containing maltose,
dextrin, dextrose and other polysaccharides. Can
control crystallization in candy-making and it has
moisture-containing properties.
7. High Fructose-Corn Syrup – contains fructose and
levulose in high range of42 to 90%. It is made by
treating high conversion corn syrup with enzymes.
(Enzymes convert some glucose to fructose)
8. Honey or pulut pukyutan – comes from the nectars of
flowers that is collected, modified and concentrated by
the honeybees.
PROPERTIES AND CHARACTERISTICS OF SUGARS:
a. SOLUBILITY - High degree of solubility of FRUCTOSE is
advantageous in controlling crystal formation in candies
and frostings; “Sandiness” in ice cream may be due to
lactose crystallization
FACTORS DETERMINING THE SOLUBILITY OF SUGARS:
✓ Nature of the solute or kind of sugar fineness of the
granules (finer the divisions of sugar crystals, the more
soluble it is)
✓ Temperature of the solution (solubility increases
with increasing temperature)
✓ Concentration (supersaturation)
✓ Amount dissolved
b. CRYSTALLIZATION - inversely related to the ease of
solubility; Fructose is the hardest to crystallize while
lactose is the easiest.
c. HYGROSCOPIC ABILITY - ability to absorb moisture
from the atmosphere is directly related to the ease of
solubility of sugars; Brown sugars tend to pack
or lump because of their moisture content.; All brown
sugars have some adhering molasses around the sugar
crystals.
d. DEGREE OF SWEETNESS – related to solubility.
e. MELTING POINT AND DECOMPOSITION BY HEAT - Dry
sugar melts at 186°C (367°F), and at 210°C (410°F) – loss
of water from sugar occurs yielding fructosans and
glucosans; Prolonged heating causes further
degradation resulting in dark brown, highly viscous
syrup with distinctive taste and odor: CARAMELIZATION
f. MAILLARD REACTION AND NONENZYMATIC
BROWNING – distinguished from enzymatic browning
which involves the action of enzymes
g. HYDROLYSIS - splitting of a molecule into its simple
components; sugars can be hydrolyzed by acids,
enzymes, or alkali; the rate of hydrolysis is affected
by: pH, temperature, time of exposure at a given
temperature of cooking and catalytic reagents
h. FERMENTATION - Glucose is highly fermentable by
yeast; Sucrose, invert sugar, corn syrup, and fructose
but not lactose are fermented by yeast; Lactose
is acted upon by lactic acid bacteria to produce lactic
acid.
i. EFFECTS OF SUGAR ON FREEZING AND BOILING -
solutes lower freezing points and boiling points of water
j. EFFECT OF SUGAR ON MICROORGANISMS - dilute
amounts of sugar acts as food for microorganisms;
preserving agent: high concentrations lowers the water
activity of the food and has dehydrating effect
(withdrawing moisture from bacterial cells by osmosis)
FUNCTIONS OF SUGAR IN FOOD PREPARATION
1. Sweetening Agent – universally used to add
sweetness; altering other basic tastes
2. Main Ingredient – like candies and icings
3. Preserving Agent – candied fruits, jellies, jams. Sugar
also binds with water resulting to a reduced availability
of the water for microbial activity
4. Colorant and Flavoring Agent – brown sugar,
molasses, maple syrup, caramelized sugar, honey
provides distinct color and subtle flavor to food
5. Texture modifier – texture in many products; due to
crystallization, aeration, foaming, and viscosity and
hygroscopicity which are evident in fudges or
pastillas de leche, marshmallows, tira-tira, sponge cake,
icing
6. Peptizing Agent – in batters and dough, sugar in
increasing amounts prevents gluten development
resulting in a tender moist product
7. Volume and structure improver – in jellies, cakes, and
cookies, sugar is part of the framework and volume of
the product; in yeast breads, sugar is the food for yeast
growth and indirectly (contributes to volume)
8. Humectant – due to its hygroscopic ability, products
with added sugar, especially fructose and invert sugar,
keep moist and soft.
9. Tenderizing Effect – proteins gels like custards and in
starchy sauces or puddings, adding sugar delays gel
formation and results in a more tender products
10. Nutritive Quality – simple sugars are readily
digested and absorbed for quick energy.
SYNTHETIC OR ARTIFICIAL SWEETENERS
Synthetic Sweeteners – known as artificial, high-
potency, non-nutritive, non- caloric, calorie-free,
alternative or intense sweeteners
1. Aspartame – dipeptide synthesized from amino acids
phenylalanine and aspartic acid. Aspartame is 200 times
sweeter than sucrose; sweetness is lost during
prolonged cooking at high temperatures, so it is useless
for sweeting of cooked food
2. Acesulfame – white, odorless, crystalline product Temperature and Tests for Syrups and Candies
which has properties that offer many advantages to
food processors; Sweetening power: 130 times that of
sucrose; Remains stable at room temperature

3. Acesulfame K – like saccharin and cyclamate contain

sulfur and nitrogen. It has so far no adverse side effects
unlike aspartame and is stable to heat.
4. Hernandulcine – it comes from the plant Lippia dulcis
and has a bitter component

5. Thaumatin – natural protein extract. It is listed in the

Guinness Book of World Record as the sweetest
substance known.

6. Sucralose – sucrose molecule with the hydroxyl group

substituted with chlorine.

CANDY MAKING
1. Crystalline candies – contain numerous tiny crystals
which would melt in the mouth. (Fondats, fudge, cream,
pastillas, panutsa)

2. Non-crystalline candies – crystal formation is

prevented altogether resulting in a very smooth, glassy
texture (Amorphous Candies); Caramel, brittle, taffy,
lollipop, butterscotch
STORAGE OF SUGAR
✓ Sugar is hygroscopic – it attracts and absorbs
Factors that influence the growth of sucrose crystals:
moisture
Supersaturation of the solution
✓ It must be protected from both contact with
Temperature
moisture and against absorption of moisture from the
Relative viscosity of the crystal and solution
air.
Nature and concentration of impurities
✓ KEEP sugar and confectionery products tightly sealed
The nature of the crystal surface
in containers or moisture-proof packaging materials.
Basic Food I - FROZEN DESSERTS, MILK AND DAIRY
RECIPES
MILK AND MILK PRODUCTS
Milk is a lacteal secretion of the mammary glands of all
mammals whose natural purpose is to nourish the
young of the particular species. It is the man’s most
nearly complete food and it is the only natural source of
nourishment of mammals in the early stages of life.
Milk Composition
✓ Water, sugar as lactose, fat, protein and ash
✓ The composition of milk varies according to species,
breed and diet of the animal.
✓ MILK FAT is composed of mixed triglycerides and
more than 19 fatty acids.
✓ Substances associated with fat include vitamin A, D,
E, and K, carotene, cholesterol, and phospholipids
✓ Lactose Intolerance – is the inability of certain
individuals to digest lactose
Market Forms
1. WHOLE MILK – milk whose composition has not been
altered from the time it was collected from the milk
animal.
✓ Raw Milk – fresh whole milk that has not undergone
any heat treatment
✓ Adulterated Milk is difficult to differentiate from
whole milk by appearance alone
Possible Adulterants:
a) Water – determined by freezing point determination
(freezing point of whole cow’s milk is – 0.50°C range of -
0.525°C to 0.565°C)
b) Rice Washing – detected by the reaction of iodine
with rice starch; if milk gives a blue color with iodine,
then it is likely adulterated with rice washing or other
starches
c) Coconut Milk – may be detected by the resorcinol
test giving a violet color
2. Pasteurized Milk
✓ Fresh whole milk which has been heated to
temperatures high enough to kill pathogenic
microorganisms
✓ Pasteurization destroy disease-producing
microorganisms and improve keeping quality
✓ Inactivates lipase that may cause development of
hydrolytic rancidity
3. Sterilized Whole Milk
✓ Whole milk that has undergone heating at
temperatures much higher than 100°C (212°F) for a few
seconds.
✓ UHT (Ultra High Temperature) – the product is
rapidly heated to a temperature range of 135° - 150°C in
continuous flow, held at that temperature for several
second to ensure commercial sterility
4. Skim milk
✓ Most of fat removed thus reducing the fat content to
about one percent of the whole milk
5. Concentrated Milk
a) Evaporated Whole Milk – whole milk from which 50
to 60% of the water has been removed
b) Recombined Evaporated Milk – is made from
imported dried skim milk and butterfat, reconstituted
with water with the addition of a stabilizer, usually
carageenan
c) Evaporated Filled Milk – similar to recombined
evaporated milk with butterfat substituted by coconut,
corn oil, or other vegetable oils.
d) Sweetened Condensed Milk – pasteurized milk that
is concentrated by evaporation and supplemented with
sucrose.
✓ Sugar concentration of about 63% in the final
product
e) Dried Whole Milk – powdered whole milk.
Dehydrated to about 97% solids by vacuum
concentration and subsequently spraying the milk into a
chamber of heated air (spray process) or on a surface of
heated metal cylinders (roller process)
f) Dried Skim Milk / Non-fat Dry Milk – pasteurized,
vacuum concentrated and spray dried skim milk is
known as non-fat dry milk or NDFM
✓ Removal of fat and water from milk but its lactose,
milk protein, and mineral content remains in the same
relative proportions as that of fresh milk.
6. Toned Milk - Toning is process of altering the
composition of natural milk to a standard composition
of 3% fat and 9% non-fat solids or other standard
proportion preferred
Bacteria Supplemented Milk
1. Acidophilus Milk – made by adding concentrated
cells of Lactobacillus acidophilus to cold, freshly
pasteurized milk to yield about 1 billion cells per 8 oz. of
milk
2.Lactobacillus casei – supplemented milk is being
marketed under the YakultTM
Proper Storage of Milk
1. Use proper container to protect milk from exposure Classification by Texture and Kind of Ripening of
to sunlight, bright daylight, and strong fluorescent light Cheese:
to prevent development of of-flavor and a reduction in TEXTURE UNRIPENED RIPENED
riboflavin, ascorbic acid, and vitamin B6 content SOFT LOW FAT: Ripened:
cottage, pot, Bel Paese, Brie,
2. Store milk at refrigerated temperatures 4°C (40°F) or bakers, native Camembert,
below as soon as possible after purchase. cheese or kesong Neutchatel (from
puti France)
3. Keep milk containers closed to prevent absorption of HIGH FAT: cream
other food flavors in the refrigerator. An absorbed SEMI SOFT Ripened principally
flavor alters the taste, but the milk is still safe. by bacteria:
Brick, Munster
4. Use milk in the order purchased (F-I-F-O) Ripened by bacteria
and surface
5. Serve milk cold microorganism:
Limburger, Port du
6. Return milk container to the refrigerator immediately Salut
to prevent bacterial growth. Ripened principally
by blue mold in
7. Keep canned milk in a cool, dry place. Once opened, interior:
it should be transferred to a clean container and Roquefort,
refrigerated. Gorgonzola, Blue,
Stilton
8. Store dry milk in a cool, dry place and reseal the HARD Ripened by
container after opening. bacteria, without
eyes: Cheddar,
Milk Cookery Granular,
✓ When recipe calls for milk, unqualified, it normally Caciocavaldo, Edam
means whole cow’s milk. (Queso de
✓ If evaporated milk is used, it needs to be diluted with bola)
an equal volume of water to consider it as equivalent to Ripened by
whole cow’s milk unless the recipe call specifically for bacteria, with
evaporated milk eyes: Swiss,
✓ When cooking milk, particularly evap milk, Emmentaler,
coagulated material may form on the surface specially if Gruyere
the cooking pan is not covered. VERY HARD Ripened by
✓ The coagulated material formed on the surface of bacteria:
milk called SCUM is tough membrane and can retard Asiago Old,
further evaporation; composed mainly of CASEIN Parmesan, Romano,
✓ CURDLING – another problem in milk cookery; due Sapsago, Spalen
to casein coagulation which occurs when the food is
acidic PROCESSED CHEESE - Pasteurized, cold-pack related
products
Other Milk Products
a) Medium Cream – which contains 30 – 36 percent WHEY CHEESE - Mysost, Primost, Ricotta
milk fat and is suitable for whipping
b) Heavy Cream – which contains 36 – 40 percent milk
fat is thick and viscous; used in salad dressing
c) Cheese – when milk casein coagulated with an
enzyme (usually rennin) and an acid (usually lactic acid),
a curd is formed.
CHEESE MAKING
1. Setting the milk – start culture is added to
pasteurized whole milk, acidity (as lactic acid) rises to
0.2%, rennet enzyme preparation is added to produce a
curd.
2. Cutting the Curd – into desired sizes / cubes
3. Cooking – curd is heated to 38°C to increase rate of
acid production, help expel whey and toughen the curd
cubes
4. Draining whey and matting curd – whey is drained
from the cheese and the curds allowed to mat or fuse
together to form a continuous rubbery slab.
5. Milling and salting – rubbery slab pass through a mill
which cuts the blocks into small pieces. These are
spread and sprinkled with salt. Salt draws more whey
and inhibit spoilage organisms that may grow
6. Pressing – determines the cheese’s final moisture
content and consequently its microbial susceptibility
and texture as well as the final shape
7. Curing and Ripening – bacteria in the cheese and
enzymes in the rennet preparation modify the texture,
flavor, and color of the cheese due to fermentation of
residual lactose and other organic compounds.
Yoghurt - one of the oldest fermented milk
✓ May be made from whole, low-fat or skim milk
✓ A mixed bacterial culture is added to the milk which
is then incubated at about
45°C until the desired acidity and flavor is achieved
✓ Bacteria cultures Streptococcus thermophilus and
Lactobacillus bulgaricus are also present in the milk and
these change most of the lactose in milk into simpler
sugars easily absorbed by the body, thus good for
Filipinos with lactose intolerance
Ice Cream – a frozen milk product made with milk fat
(butter fat), and flavoring materials with the
incorporation of water and air.
✓ Overrun or swell means the increase in volume due
to the incorporation of air by beating during freezing
process.
✓ Smooth creamy texture are desired in ice cream and
is achieved if the ice crystals are small
✓ Homemade Ice cream - prepared by chilling the
mixture of cream and/or milk, cram, fruit and/or other
flavoring and a stabilizer usually sago, gelatin, or starch
in an ice cream maker called garapinyera.
Factors affecting Ice Crystals Formation
1. Nature of ingredients
✓ Lactose in milk causes gritty texture – this can be
reduced by adding lactase prior to making ice cream
✓ Sugar, milk, fat and nonfat milk solids all contribute
to make small ice crystals
✓ Body refers to firmness or resistance to melting
✓ STABILIZERS – enables ice cream to withstand rapid
melting
2. Rate of crystal formation
✓ The faster the ice crystallization, the more ice
crystals are formed and the finer the crystals
DIFFERENT TYPES OF FROZEN DESSERTS
✓ DIRTY ICE CREAM - Ice cream sold in ice cream carts
by sorbeteros.
✓ Ice Milk - with the same ingredient as ice cream but
in different proportions. It may be soft or hard frozen.
✓Sherbet - frozen product made of a pasteurized
mixture of sugar, milk solids, stabilizer, food acid,
flavoring and water
✓ Gelato or Italian Ice Cream - contains less fat, 7 to
8% versus 12 to 15% in ice cream. Served only partially
frozen, much like soft ice cream.
✓ Fried Ice Cream - scoop of ice cream is fried in a
deep fat so the product is hot and crisp outside but cold
and creamy ice cream inside. In Philippines, mixture of
milk, water and other flavoring is poured on a flat
frozen metal disc.
✓ Cream Liqueurs - alcoholic beverages that are mostly
whiskey based. Sweetened and fortified with
homogenized cream. Most common is Bailey’s Irish
Cream
MILK SUBSTITUTES
1. Soymilk and other Soy Products
✓ Soymilk – an aqueous extract prepared from mature
soybeans
2. Whey
✓ Major protein of milk. It is a by-product of cheese
and casein manufacture
3. Infant Feed Formulas
✓ Formulated to be as close as possible to human milk
in composition
Basic Food I - FAMILIARIZATION WITH FRUITS AND
VEGETABLES
Vegetables
- are served with the meal as viands or salads
- are parts of plants such as roots, tubers, bulbs, stems,
shoots, leaves, fruits and flowers used raw or cooked.
- served generally with an entrée or in salads but not as
desserts.
Fruits
- usually eaten as appetizer, dessert
- fleshy, juicy products of plants that are seed-
containing
- when ripe, they are edible even without cooking
CLASSIFICATION OF VEGETABLES
According to Parts of Plant Used:
1. Roots – underground parts of plants (kamote, gabi,
kamoteng kahoy, ubi, labanos, singkamas, carrots)
2. Tubers – short, thickened, fleshy parts of an
underground stem (Patatas or Potatoes)
3. Bulbs – underground buds that send down roots and
made up of a very short stem covered with layers
(chives, garlic, leeks, onions, and shallots)
4. Seeds – part from which a new plant will grow (pulses
or legumes: mung beans, garbansos, patani)
5. Stems and Shoots – stalks supporting leaves, flowers
or fruits (Kintsay, malunggay, labong, ubod)
6. Leaves – dahon ng ampalaya, talbos ng kamote,
mustasa, pechay, lettuce, spring onion, repolyo, etc.
7. Fruits – ampalaya, okra, sayote, talong, kalabasa,
kamatis, sili
8. Flowers – cauliflower, squash flower, katuray
According to Chemical Composition:
1. Carbohydrate-rich – seeds, roots, tubers
2. Protein-rich – Legumes and pulses (munggo,
soybeans)
3. Fat-rich – Nuts, olives and avocado
4. High-moisture – mushrooms, kamatis, kintsay,
cauliflower, labanos, repolyo
CLASSIFICATION OF FRUITS
1. Aggregate Fruits - consists of many tiny seed-bearing
fruits combined in a single mass which develops from
the many ovaries of a single flower. (Strawberry)
2. Berry - each fruit is derived from a single ovary and
may contain one or more seeds. (Banana, grapes,
avocado, tomato)
3. Drupe - single-seeded stone fruit develops entirely
from a single ovary (coconut, olives)
4. False Berry - many seeded fruits result from the
fusion of an ovary and a receptacle (raspberries,
blueberries)
5. Hesperidium - citrus fruits which develops from a
compound ovary into many-seeded, multi-sectioned
fruit enclosed in a tough, oily skin (dalandan, orange,
lemon, pomelo)
6. Multiple Fruit - ovaries and receptacles from multiple
flowers on a common base develop into these fruits
(pineapple)
COMPOSITION AND NUTRITIVE VALUE OF FRUITS AND
VEGETABLES
Proximate Analysis
✓ determination of the nutritional value of food by
estimation of protein, fat, carbohydrate, moisture
content, etc.
✓ Fruits and vegetables have generally higher moisture
content than most other fruits
✓ It contains water, structural carbohydrates, cellulose,
and protopectin
✓ Available carbohydrate: Starch and sugar
✓ It also contain protein, traces of fats, and vitamins
and minerals
Nutritive Value
✓ Fruits are high in water content
✓ Most of the fruits are fair to excelllent sources of
calories (due to their sugar content)
✓ They are also good sources of Fiber (stimulates
movement of the digestive tract)
✓ Various essential macrominerals and microminerals,
vitamins, vitamin-like factors
✓ Vegetables give bulk to the diet and aids digestive
process
✓ Rich sources of essential minerals and vitamins
✓ Vegetables are high in water content and has lower
calories and protein content than in grains and legumes
✓ Most of the vegetables are fair to excellent source of
fiber, essential minerals, vitamins and vitamin-like
factors
✓ Vegetables vary in composition and nutritive value
depending on the part of plant used.
 Example: Cabbage and Lettuce (Leaves) versus
Potatoes and carrots (Roots) versus Beans and Peas
(Seeds)
 Since the seeds are expected to nurture the new
plant, they are rich in proteins and carbohydrate
Vitamin Content
✓ Vegetables and fruits are usually classified as NUTRITIVE VALUES
regulatory foods that contain carotene, vitamin C and B Fruits
complex ✓ High in water content
✓ Fair to excellent source of energy (sugar-content)
Source of Vitamin A ✓ Fiber – poorly digested carbohydrate which
✓ key for good vision, a healthy immune system, and stimulates movements of the digestive tract
cell growth ✓ Essential macrominerals, microminerals
✓ Green leafy vegetables and yellow fruits are ✓ Vitamins and vitamin-like factors
recommended sources of Vitamin A Vegetables
✓ Yellow fruits can also be a source of vitamin A ✓ High in water content
✓ Lower in calories and proteins than most of the
Sources of Vitamin C grains and legumes
✓ growth and repair of tissues in all parts of the body ✓ Fair to excellent sources of fiber
✓ helps the body make collagen, an important to make ✓ Essential macrominerals, microminerals
skin, cartilage, tendons, ligaments, and blood vessels ✓ Vitamins and vitamin-like factors
✓ needed for healing wounds, repairing and ✓ Vary widely in composition and nutritive value
maintaining bones and teeth. depending on the part of the plant
✓ Vitamin C is an antioxidant ✓ Cabbage and lettuce expected to differ in value from
 Fights free radicals. The build-up of free radicals potatoes or carrots
over time may contribute to the aging process and
the development of health conditions such as SOURCES OF VITAMIN A
cancer, heart disease, and arthritis. ✓ Green leafy vegetables and yellow fruits are
 Citrus fruits are usually rich in vitamin C recommended sources of Vitamin A.
 Guavas, tomatoes, citrus fruits, ripe/green ▪ Alugbati (Malbar Spinach)
mangoes, dalanghita, guyabano ▪ Ampalaya leaves
▪ Kalabasa leaves
Sources of Vitamin B- complex ▪ Kamoteng kahoy leaves
✓ fat and protein metabolism ▪ Malunggay
✓ healthy nervous system functioning ▪ Mustasa
✓ helps boost the immune system and strengthen the ▪ Petchay
body under stressful conditions ▪ Saluyot or jute leaves
✓ beans and green-leafy vegetables are rich sources of ▪ Banana
vitamin B-complex ▪ Ripe mango
 Riboflavin – dried beans and green-leafy ▪ Melon
vegetables ▪ Ripe papaya
 Niacin – dark green-leafy vegetables ▪ tiesa
 Thiamine and Folic acid – Citrus fruits and juices

Sources of Complex Carbohydrates

✓ Also known as polysaccharides (starch and dietary
fiber)
✓ diets high in fiber help to lower cholesterol and
improve heart health
✓ improve intestinal health that leads to an overall
improvement in wellness
✓ Constipation and slow transit of food through the
digestive track is thought to be a contributor to cancer
as it allows greater time for toxins to be absorbed from
out gut. SOURCES OF VITAMIN C
✓ Complex carbs and the high fiber can help to speed ✓ Guavas, tomatoes, citrus, and other juicy fruits are
the passage for food through our digestive tract and especially rich in vitamin C
thus strengths our immunity. ▪ Kasuy or Cashew
▪ Ripe mangoes
▪ Guava
▪ Balimbing or star fruit
▪ Pomelo
▪ Anonas or custard apple
▪ Kamatsile or manila tamarind
▪ Atis or sugar apple
▪ Dalanghita or mandarin orange
▪ Green mangoes
▪ Green leafy vegetables
▪ Pomelo
▪ Strawberries
SOURCES OF VITAMIN B-COMPLEX
✓ Beans and leafy greens are rich sources of Vit B
complex
▪ Green leafy vegetables- riboflavin
▪ Kulitis or native spinach - riboflavin
▪ Pepper leaves - riboflavin
▪ Kangkong - riboflavin
▪ Saluyot - riboflavin
▪ Dried beans
▪ Dark green leafy veg- niacin
▪ Citrus fruits and juices – thiamine and folic acid
FLAVOR COMPONENTS OF FRUITS AND VEGETABLES
Compound that may contribute to flavor:
1. SUGARS – as a fruit ripens, its sugar content
increases. The superior flavor of freshly harvested
vegetables are partly due to their glutamic acid content
2. ACIDS – kind of acid varies with the variety and stage
of maturity of the fruits. As the fruits ripens, the acidity
generally decreases.
3. SULFUR COMPOUNDS – give unique characteristics
to the onion and the cabbage family.
▪ In general, the members of the cabbage family are
mild when raw but may develop strong flavor or odor
with over cooking or improper cooking
▪ In garlic: Allin is acted upon by Allinase, an enzyme in
garlic, to form Allicin which gives garlic its typical odor.
4. TANNINS or PHENOLIC COMPOUNDS
▪ The mapakla flavor of some fruits like santol, and
under ripe banana has been attributed to some of the
phenolic compounds or tannins and has more of the
element of touch than taste.
▪ It is postulated that tannins do not disappear in ripe
fruits, but merely become insoluble.
PIGMENTS OR COLOR COMPONENTS OF FRUITS AND
VEGETABLES
A. CHLOROPHYLL
✓ Are formed from the chloroplasts of plant
✓ Responsible for the green pigments of vegetables
and fruits
✓ Two green forms: Chlorophyll A and B
✓ Two yellow forms: Carotene and Xanthophyll
✓ Solubility in water
▪ Not soluble in water
▪ Pure chlorophyll is soluble in FAT
✓ Reaction to Alkali
▪ Chlorophyll is intensified in the presence of small or
dilute alkali such as baking soda added to the cooking
water
▪ Addition of soda is not advisable because it softens
cellulose readily and tends to make the vegetables
mushy.
✓ Reaction to Acids
▪ Chlorophyll turns yellow green then brownish green
due to the action of the acid changing chlorophyll to
substance called PHEOPHYTIN
✓ Effect of Heat
▪ Heat decomposes chlorophyll
▪ Depends on the temperature and length of cooking
▪ Dull-yellow and green colors
▪ Vegetables contain volatile and non-volatile acids
▪ Most of the volatile acids carried off with the steam if
the vegetables are cooked uncovered
▪ It is better to leave the pan uncovered for the first few
minutes then covered in the latter part of cooking
▪ Canned green vegetables such as peas, asparagus, and
green beans develop a deep yellow green color due to
the retention of the acids of plants in the sealed cans as
well as the high temperature used for the canning
process.
B. CAROTENOIDS
✓ Solubility in water: Insoluble in water but soluble in
Fats
▪ Types: Carotenes and Xanthophylls
▪ Lycopene – red pigment in tomatoes
▪ Capxanthin – red in pepper
✓ Solubility to Acids and Alkali: are not affected by
both acids and alkali
✓ Carrots and potatoes: darkening of the color is not
due to the pigments but rather due to caramelization of
sugar
C. FLAVONOIDS
✓ All phenolic compound
✓ ANTHOCYANIN
▪ Give the red, purple, and blue color to many fruits,
vegetables,
flowers, and leaves like red-cabbage and beets
▪ Solubility : Water-soluble
▪ Effect of Acid and Alkali: they become redder upon
addition of
acids and bluer upon addition of alkalis
▪ Effect of Metals: makes anthocyanins to become
violet
✓ ANTHOXANTHINS
▪ Almost colorless or pale yellow pigments which are
found in light colored vegetables like potatoes and
yellow skinned onions
▪ Solubility: water soluble
▪ Effect of pH: anthoxanthins turns yellow or orange in
the presence of alkali
▪ Effect of metal: iron salt causes brownish
discoloration.
ENZYMATIC BROWNING
✓ Enzymatic darkening of plant tissue in air is due to
the presence of dihydroxy-phenol derivatives such as
cathecol, protocathecuic acid, and caffeic acid
✓ Tannins are abundant in nature and are probably
formed by the breakdown of flavonoids.
✓ For this reaction to occur, fruits and vegetables must
have the phenolic substance which on exposure to air,
is oxidized, the process being promoted by the enzyme.
Prevention of Enzymatic Browning
✓ Changing from the optimum conditions for activity of
the enzymes
✓ Slowing the browning by dipping fruits for salads in
kalamansi juice
✓ Use of reducing substances or inhibitors
✓ Like ascorbic acid aid in the prevention of enzymatic
browning
Removal of Oxygen
✓ Vacuum packing of food products or by replacement
of air with carbon dioxide or nitrogen
Preventing Oxygen from coming in contact with the
food
✓ Sugar and sugar solutions prevent the oxygen from
coming in contact with the fruit
▪ Harvest marks the end of the growing period and the
commencement of market preparation or conditioning
for fresh products.
These include:
1. Fruits - e.g. tomatoes, peppers, apples, kiwifruits,
etc.
2. Root crops - e.g. beets, carrots etc.
3. Leafy vegetables - spinach and Swiss chard
4. Bulbs - onions or garlic
5. Tubers – potatoes
6. stems – asparagus
7. Petioles – celery
8. Inflorescences - broccoli, cauliflower etc.
▪ Harvesting can be performed by hand or mechanically.
▪ However, for some crops - e.g. onions, potatoes,
carrots and others - it is possible to use a combination
of both systems.
▪ In such cases, the mechanical loosening of soil
facilitates hand harvesting.
HARVEST RIPENESS AND READINESS FOR HARVEST
✓ Changes in color are the most apparent external
symptoms of ripening.
✓ They are the result of chlorophyll degradation
(disappearance of green color) and the synthesis of
specific pigments.
 Lemon – development of yellow pigment
TWO TYPES OF FRUITS:
1. Climacteric
▪ Climacteric include for example tomatoes, peaches
etc. They are capable of generating ethylene, the
hormone required for ripening even when detached
from the mother plant.
▪ Climacteric fruits such as tomato reach full red color
even when harvested green.
2.Non-Climacteric
▪ Non-climacteric include for example peppers, citrus
etc.

Destroying the Enzyme

✓ Cooking the food and scalding of vegetables before Examples of Climacteric and Non-Climacteric
freezing Climacteric
1. Apple
HARVESTING 2. Avocado
▪ is the gathering of plant parts that are of commercial 3. Berry fruit (C or NC)
interest. 4. Banana
5. Atis
6. Mango 3. French Fry
7. Guava ▪ In hot fat deep enough to cover or float the vegetables
8. Jackfruit ▪ Allow 132°C - 190°C for raw vegetables and 199°C for
9. Papaya cooked vegetables
10. Tomato ▪ Sweet potato, carrot chips
11. Watermelon
12. Kiwi fruit 4. Broil
▪ Tender raw vegetables such as eggplant or tomato
Non-Climacteric which can be sliced thinly so the heat can penetrate
1. Cherry completely before the exterior gets dark.
2. Grapes ▪ Cooked vegetables may be brushed slightly with butter
3. Orange or oil and reheated this way.
4. Pineapple
5. Lemon 5. Braise
6. Berry Fruit (C or NC) ▪ In covered pan or skillet with about two tablespoons
7. Bell Pepper of butter or meat drippings and one to two tablespoons
8. Cacao water.
9. Cucumber ▪ The water naturally present in most vegetables being
10. Eggplant braised is sufficient to avoid scorching if the heat is
11. Squash properly controlled

WAYS OF COOKING VEGETABLES 6. Steam

✓ Nutrients like vitamin C and folate continue to get
lost after cooking.
✓ There are significant losses during chilling, reheating,
storage and hot-holding (for two hours)
✓ But if hot-holding is restricted to less than 90
minutes, vitamin retention in vegetables is likely to be
better in a cook/hot-hold food service than with a
cook/chill system
▪ Preserved the color and nutritional value of vegetables
to a very high degree.
▪ The vegetables are placed in a perforated
compartment of a steamer and covered.
▪ Since the vegetable is not placed in water, the loss of
water soluble nutrients is reduced.
▪ Steaming time, however, is appreciably longer than
boiling time for vegetables.

1. Boil 7. Pressure Cook

▪ Preferably simmer vegetables in minimum amount of
water
▪ Soluble nutrients in vegetables will be lost in the
cooking water
▪ As much as possible, vegetables should be boiled in
their skin and in shorter period of time
▪ Soluble nutrients: thiamine, riboflavin, ascorbic acid,
and niacin will be retained
▪ Use to save time
▪ It has been shown that nutrients often tend to be
better conserved by this method because of the short
time required and the use of so small an amount of
cooking liquid.
▪ One disadvantage is the difficulty of testing for
doneness during the cooking period.
8. Oven-steam or bake
▪ In covered casserole with small amount of water
▪ In moderate oven temperature (176°C or 350°F), allow
about three times more cooking time than for boiled
vegetables

2. Fry in either shallow fat or in deep fat 9. Bake

▪ Stir frying uses a small amount of fat and the
vegetables are cooked mainly by steam held in with
cover.
▪ Studies have proven little loss of minerals and vitamins
of fried vegetables
▪ Directly on rack or baking sheet or in covered
casseroles
▪ The vegetables may be pared, sliced or dried
▪ When using a covered casserole, the casserole serves
as the skin of the vegetables holding in a steam that
cooks the vegetables
10. Stir Fry or Sauté
▪ The vegetables should be cut into small pieces to
facilitate cooking
▪ It is preferable to cut on a slant so that the maximum
surface is exposed to allow the flavor of vegetables to
be distributed