UNIVERSITY OF SAINT ANTHONY

( Dr. Santiago G. Ortega Memorial)

City of Iriga

REVIEWER
FOR TLE
First Grading (AY 2023 - 2024)

Please note that the information provided here pertains specifically to the
third monthly exam. Feel free to utilize this reviewer for your preparations.
However, I kindly request that you refrain from reproducing this content
without my consent. The content presented here is sourced from the book
and PowerPoint materials. I apologize for any inadvertent typographical
errors that might have occurred during the data input process. On a
positive note, I want to convey my heartfelt best wishes to everyone. May
this academic year be brimming with remarkable experiences and
remarkable accomplishments! :D
 LESSON 3: FOOD SAFETY AND
REVIEW SANITATION

Food safety - set of practices performed to prevent the occurence of

food illnesses.

Food sanitation - cleanliness and maintenance of the good and safe

conditions and equipment and food services facilities.

Food borne illness - result of eating food that has been

contaminated.

Food hazards - any substance in food that can cause illness or

injury.

Types of Hazards
1.) Biological hazards - includes bacteria, viruses, parasites, and fungi.
a) microbes
b) plants
c) animals
d) genetically modified agents

2.) Chemical hazards - are toxic substances that may occur naturally or
may be added during the processing of food.
a) C - cleaning chemicals, pest control
b) A - antibiotics, additives
c) P - pesticides, preservatives
d) T - mycotoxins, other natural toxins

3.) Physical hazards - hard or soft foreign objects in food that can cause
illness and injury.
a) bidis and cigarettes
b) button
c) strings, jute fibres
d) nails, nuts, and bolts
e) jewelry
f) matchstick
g) bone, fragments, and feathers
h) stems and seeds
i) stones
j) hair
NOTE: Additional information will be on the next page :D
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 Examples of Biological Hazards (Meat and Poultry)
1.) Salmonella bacteria - found on poultry and eggs.
2.) E coli bacteria - found on beef and ground beef.
3.) Trichinella spiralsis parasite - found on pork.
4.) V. parahaemolyticus - found on raw fish.
5.) Norovirus - found on shellfish.

Personal hygiene - this protect ourselves from microorganism or

infections and promotes an overall well being and it should be a
daily habit.
a) neatness/cleanliness

Examples
1.) Do not work with/handle foods if you have any communicable
disease/infection.
☐ Communicable disease - these are transmitted/transfers to one
another. They can be sometimes airborne, in body fluids and other’s
personal things.

2.) Bathe/shower daily - these makes us clean, prevent illness, and look
healthy.

3.) Wear clean uniforms and aprons - looks presentable.

4.) Keep hair neat and clean/Always wear hat or hairnet - should be
ponytail, prevent hair to fall from foods, be comfortable while working.

5.) Keep mustache and beards trimmed and clean -

appearance/impression
a) outlandish - bright colors

6.) Remove all jewelry.

7.) Wash hands and exposed parts of arms before work and as often
as necessary during work.
a) After using the toilet
b) After touching or holding anything that maybe contaminated

8.) Cover your mouth when you cough, sneeze, then wash your hands.

9.) Keep your hands away from face, eyes, hair, and arms while
handling foods.

10.) Keep your fingernails clean and short. Do not wear nail polish.

11.) Do not smoke or chew gum while on duty.

12.) Cover cuts or sores with clean bandages - open wounds, prone
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to infection.

13.) Do not sit on worktables.

a) Sanitize before using

Points to Remember in Food Handling and Preparation

1.) Start with clean and wholesome food from reputable purveyors.

2.) Handle food as little as possible like tongs, spatula, or other

utensils instead of hands.

3.) Use clean, sanitized cutting surfaces and equipment after

handling raw food and before you work on another food.

4.) Clean your work areas as you go. Don’t wait until the end of the
workday before cleaning up.

5.) Wash raw fruits and vegetables throughly through running

water.

6.) When bringing food out of refrigeration, do not bring more than you
can process in an hour.

7.) Keep foods covered unless for immediate use.

8.) Limit the time that food spend in FOOD DANGER ZONE. Observe the
four hour rule.

9.) Cook food for minimum safe internal temperature.

10.) Taste food properly by using 2 step method. Never use the basting
spoon or any utensils used for cooking when tasting.

11.) Boil leftover gravies, sauces, soup, and vegetables before

serving.

12.) Do not mix leftovers with freshly prepared food.

13.) Cool and chill food quickly an correctly.

☐ Wholesome food - healthy.

a) nutritious
b) natural/organic
c) fresh
d) pest free
e) free from chemical hazards

NOTE: Additional information will be on the next page :D

(Embrace challenges as stepping stones to your success)
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☐ Chopping board - cross contamination.

☐ Reasons why we rub the surface of fruits & vegetables while

washing
a) pesticide residue
b) pest

☐ Refrigerate
a) to be freeze
b) multiply
c) cold
d) alive
☐ thaw
☐ room temperature

☐ Always cover the food on the table/keepers or in the fridge

a) prevent contamination
b) prevent absorption of moisture inside the refrigerator

☐ Food Danger Zone - temperature range where the microorganism

can grow and thrive.
a) below 4°C - cold storage safe
b) beyond 60°C - being cook (working process)
☐ ultimate way by killing the microogranism

☐ Four hour rule - time range where perishable/hazardous foods are

safe or edible to be eaten.

☐ Minimum Safe Internal Temperature - temperature that reached

the inner part of the food and killed the microorganisms.
a) whole meat/fish - food temperature

☐ Food thermometer - a kitchen equipment that is used to identify

if the food is already cooked from the inside.

fish cooked meat poultry

raw meat fruits & vegetables

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REVIEW HISTORY OF BAKING

Greeks - in history, they are considered as the first real bakers.

Aristophanes (450-386 B.C.E) - he is a Greek scholar and he showed

the existence of honey flans and patterned tortes.

Dispyrus - a ring cake that was submerged in wine and consumed

hot. This is the type of doughnut that Ancient Greeks had.
a) crude flour - unrefined/coarse
b) honey

Bronze Age (between 300-200 B.C.E) - in this type of age, public

bakeries where established in Greece.

Greek culture - this culture had influence the Roman empire,

making bakery know hows transformed and flourished.

Roman empire - as this empire absorbs Greece, the conqueror also

absorbed the baking industry.

Pastillarium - this is the first pastry or cook’s association when a

baker’s guild was form. This is a union of bakers that was established
to set standards for quality and employment.

Cato (234-148 B.E.C) - he was a famous historian and he mentioned

great many different kinds of breads in his books.

Different kinds of breads

1.) Libum - these are sacrificial cakes made from flour.

libum

2.) Placenta - these are groats/cress.

placenta
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3.) Spira- these are flour pretzels.

spira
4.) Scibilata - these are tortes.

scibilata

5.) Globus apherica - these are fritters.

globus apherica

6.) Meum - this is a bowl cake.

meum

7.) Savai - this is a sweet cake.

savai

8.) Honey flan

honey flan

9.) Torte - this is a patterned cake.

torte

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 Evolution of Ovens and Milling Process in Early Times

How bread was baked Originators and era The milling process

Grain was ground betweeen

hollowed out stones, which held
On the heated stones By the Swiss lake dwellers
the grains while it was pounded
or rubbed with a stone.

The principles of milling were

In an open earthern jar set on By the Egyptian bakers 4,000
the same but the stones started
hot coals years ago
to take shapes.

Grains were grounded in an

In a beehive-shaped oven made
of adobe or bricks
hourglass containing bin or
hopper into which the grain was
poured, below the hopper were
By the Phoenicians and Greeks two stones, which continually
in 600 B.E.C moved against each other,
grounding the grains as they fell
from the hopper. Animals and
men were harnessed to the mill
to power it.

Similar to the principles of the

On a peel oven made from hourglass but powered by the
By the Romans in 100 B.E.C
thicker adobe or bricks water (watermill) or air
(windmill)

Baking Emerges
Dark Ages - this is the time in Europe with Moslems only
encouraging sea trade for their benefit and the Huns continuing their
harassment in Northern Europe.

Feudal lords - they have closed their cities gates and forbade all but
the simplest of incoming necessities.

Baking - this was reduced to a mean, unwanted occupation. But

later on, it became again an honored profession.

Wheat - this had practically disappeared.

Black variety - this is the best bread that bakers could produce.
a) rye
b) barley

late years of the 11th century - during this time, crusaders drove
Moslems back to Asia and re-established commerce.

Farmers - they were encouraged to grow back wheat for bread.

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 Bakers - they reorganized guilds and became powerful.

Art of pastry cooking - from the Roman Empire, this gradually

spread throughout Europe and the world.

Pastries and cookies - these two were baked.

Honey - this was only the sweetening agent used in the Middle Age.

Medieval Europe - this era in Europe had produced breads of

different sizes, shapes, and quality.

Baking in America
Jamestown colonists - the baking industry was brought to America
to these people.

1604 - in this year, more commercial bakeries had operated.

☐ These was what the new improvements focused on

a) oven construction
b) mixing
c) products

19th century - the bakers in this century made bread, cakes, pies,
biscuits, cookies, and crackers.

Inter colony commerce - in time, this had increased and wheat

from new developed western areas was shipped to the East.

Wheat Arrives in the Philippines

Rice - this is our staple food. And unlike this item, wheat is not
indigenous here in our country.

Spanish missionaries - these people in the early 17th century

intended mainly wheat and its cultivation only for making.
a) Eucharistic wafers - type of wafer that the cultivation of wheat
mainly focused in making.

☐ Provinces where wheat was planted according to earlier

accounts
a) Batangas
b) Laguna
c) Cavite
d) Cagayan Valley

Wheat - this has been consumed in the Philippines since the days of
the Spanish Galleon trade with Mexico.
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Chinese traders - there were evidences that wheat consumption
predates that period going back to the days of these traders’ a
thousand years ago.

Baking technology - at that time, this type of technology was

primitive.

American occupation of the Philippines - this saw the country

importing flour from U.S and this continued until the 1950's.

1958 - in this year, Philippines had began flour milling operation.

Philippines - this country had become the world’s second largest

flour importer but pracitically ceased and were quickly replaced by
wheat imports.

1958-1976 - this years had witnessed the construction and

operation of flour mills scattered all over the country.
a) 8 flour mills - number of flour mills scattered all over Philippines.

Philippine Flour Mills - these are now adjudged to be one of the

newest and most modern in the world.

Industrial Revolution-Present Time

1789 - after the French revolution in this year, many bakers and
pastry cooks which had been servants in the houses of the nobility
started independent businesses.

Artisans - these people competed for customers with the quality of

their products.

Marie Antoine Careme (1784-1833) - he became the most famous

chef during his time because of his spectacular constructions of
sugar and pastry.
a) jobs of cooks and
these were elevated to respected professions
b) jobs of pastry chef

Le patisserie Royal - this is the first systematic explanations of the

pastry chefs’ activity and recipes.

North America - there are new availability of flour from wheat-

growing regions of this country.

Baking powder - this was also invented in the mid-19th century by a

British chemist.

Albert Bird - a British chemist who invented baking powder in the

mid-19th century.
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 The advent of an improved baking industry
in the Philippines

Bakeries - these have mushroomed in almost every section of the

country.

2006 - in this year, there were bakeries, other baking businesses and
culinary schools, which now provide useful occupations to
thousands of bakers.
a) 15,000 bakeries - the approximate number of bakeries in the
year 2006 in the Philippines.

Former Bureau of Public School - this had encouraged baking as a

vocation for students under the Home Economics Curriculum in the
Elementary and High School.
a) Department of Education - this was where Former Bureau of
Public School was under.

former Philippine College of Arts and Trade Bakers - this was

located in Manila and was the first school to offer baking courses
continuosly the whole year round.

Baking industry - in the Philippines, this had definitely reached its

debut, and now on its determined road towards a progressive
future.

Techniques of dehydration - these techniques improved the shelf

life of the baked products.

Chemical additives - these were invented which improve the color,

quality, and shelf life of baked products.

Today - in this time, advances in technology are gearing towards the

baking industry from refrigeration to sophisticated ovens to air
transport that carries fresh ingredients around the world.

Consumers and bakers - they reclaim as the old fashioned bread

lost its flavors as the baking become more refined and
standardized.

Additional Information
1. ) Baking powder - this is a chemical leavener that is used on cakes,
cookies, and pancakes.
2. ) Dehydration - this is the removal of moisture.
3. ) Galleon - this is a Spanish ship.
4. ) Artisans - these people are skillful in creating craft.
5. ) Flour - wheat, rice, corn, root crops, nuts and beans.
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