SKILLS IN FOOD

PREPARATION
 SUGARS

• TYPES OF SUGARS
a. CRYSTALLINE OR GRANULATED SUGAR – COMMON WHITE SUGAR
b. POWDERED/CONFECTIONERS SUGAR – GRANULATED SUCROSE
c. LUMP SUGAR – CUBES OR TABLET SUGARS
d. BROWN SUGAR
e. RAW BROWN – MUSCOVADO SUGAR OR KINUGAY IN VISAYAS
f. PANUTSA – CRUDE FORM OF SUGAR
g. WASHED SUGAR – ONE STEP SHORT OF COMPLETE REFINING PROCESS.
 SYRUPS

• TYPES OF SYRUPS
a. HONEY – COMES FROM THE NECTARS OF FLOWERS CONCENTRATED BY
HONEYBEES.
b. CORN SYRUP
c. MAPLE SYRUP
d. MOLASSES – RESIDUE THAT REMAINS AFTER SUCROSE CRYSTALS HAVE BEEN
REMOVED.
e. CANE SYRUP – BOILING SUGAR CANE SAP TO A CONCENTRATED SOLUTION.
 FUNCTIONS OF SUGAR AND SYRUP

• SWEETENING AGENT
• MAIN INGREDIENT
• PRESERVING AGENT
• COLORANT AND FLAVORING AGENT
• TEXTURE MODIFIER
 FROZEN DESSERTS/TYPES OF FROZEN
DESSERTS
• ICE CREAM- ICE CREAM CONSISTS OF A MIXTURE OF DAIRY INGREDIENTS SUCH
AS MILK AND NONFAT MILK, AND INGREDIENTS FOR SWEETENING AND
FLAVORING, SUCH AS EXTRACTS, FRUITS, NUTS AND CHOCOLATE CHIPS.
• FROZEN CUSTARD OR FRENCH ICE CREAM - FROZEN CUSTARD OR FRENCH ICE
CREAM MUST ALSO CONTAIN A MINIMUM OF 10 PERCENT MILKFAT, AS WELL AS
AT LEAST 1.4 PERCENT EGG YOLK SOLIDS.
• SHERBETS - SHERBETS HAVE A MILKFAT CONTENT OF BETWEEN 1 AND 2
PERCENT, AND A SLIGHTLY HIGHER SWEETENER CONTENT THAN ICE CREAM.
SHERBET WEIGHS A MINIMUM OF 6 POUNDS TO THE GALLON AND IS FLAVORED
EITHER WITH FRUIT OR OTHER SIMILAR INGREDIENT
 FROZEN DESSERTS

• GELATO - GELATO HAS AN INTENSE FLAVOR AND IS SERVED IN A SEMI-FROZEN STATE THAT IS SIMILAR TO
"SOFT SERVE" ICE CREAM. ITALIAN-STYLE GELATO IS MORE DENSE THAN ICE CREAM, SINCE IT HAS LESS AIR.
TYPICALLY, GELATO HAS MORE MILK THAN CREAM, IF ANY, AND ALSO CONTAINS SWEETENERS, EGG YOLKS
AND FLAVORING.
• SORBET AND WATER ICES - SORBET AND WATER ICES ARE SIMILAR TO SHERBETS, BUT CONTAIN NO DAIRY
INGREDIENTS.
• QUIESCENTLY FROZEN CONFECTION - A QUIESCENTLY FROZEN CONFECTION IS A FROZEN NOVELTY SUCH AS
A WATER ICE NOVELTY ON A STICK (E.G. POPSICLES).
• FROZEN YOGURT - FROZEN YOGURT CONSISTS OF A MIXTURE OF DAIRY INGREDIENTS SUCH AS MILK AND
NONFAT MILK WHICH HAVE BEEN CULTURED, AS WELL AS INGREDIENTS FOR SWEETENING AND FLAVORING.
• NOVELTIES - NOVELTIES ARE SEPARATELY PACKAGED SINGLE SERVINGS OF A FROZEN DESSERT (E.G. ICE
CREAM SANDWICHES, FUDGE STICKS AND JUICE BARS) THAT MAY OR MAY NOT CONTAIN DAIRY
INGREDIENTS.
 STARCHES

• POTATOES – ORGANIZED INTO 3 CATEGORIES; HIGH-STARCH AND LOW MOISTURE

KNOWN AS MEALY; HIGH MOISTURE AND LOW STARCH KNOWN AS WAXY;
MODERATE STARCH AND MOISTURE KNOWN AS ALL PURPOSE.
• PASTA – A TYPE OF NOODLE MADE FROM WHEAT FLOUR; GENERAL TERM FOR
NOODLES.
• KINDLY REFER TO THE COPY.
 BAKING

• BATTER - HIGH PROPORTION OF WATER TO FLOUR

• DOUGH- HIGH PROPORTION OF FLOUR TO WATER
• QUICK BREADS - BISCUITS
• YEAST BREADS
• CAKES AND COOKIES
• PASTRIES – TARTS, CREAM PUFFS/CHOUX PASTRY
 VEGETABLES

• KINDLY REFER TO THE COPY

 FRUITS

• KINDLY REFER TO THE COPY

 SALADS

• SALAD – SINGLE FOOD OR MIXTURE OF FOOD CONSISTING VEGETABLES, SALAD

GREENS, FRUITS, NUTS, PROTEINS AND OTHER INGREDIENTS ACCOMPANIED OR
BOUND BY A SALAD DRESSING.
• STRUCTURE OF A SALAD – BASE/UNDER LINER, BODY, GARNISH AND A
DRESSING.
• SALAD DRESSINGS – TERM REFERS TO THE LIQUIDS OR SEMI – LIQUIDS USED TO
ACCOMPANY AND FLAVOR SALADS.
 SALADS

• TYPES OF SALADS
a. APPETIZER SALADS – STIMULATE THE APPETITE
b. ACCOMPANIMENT SALADS – SERVE ALONGSIDE MAIN COURSE (SIDE DISH)
c. MAIN COURSE SALADS – SERVING IS LARGE ENOUGH AS A FULL MEAL,
SHOULD CONTAIN A SUBSTANTIAL AMOUNT OF PROTEIN.
d. SEPARATE – COURSE SALADS – REFRESHING LIGHT SALAD SERVED AFTER THE
MAIN COURSE. (AIMS TO CLEANSE THE PALATE AND REFRESH THE APPETITE
BEFORE DESSERT)
e. DESSERT SALADS – ARE USUALLY SWEET
 MILK AND MILK PRODUCTS

• WHOLE MILK
• PARTLY SKIMMED MILKS
• SKIM MILK
• CHOCOLATE MILK
• BUTTERMILK
 MILK AND MILK PRODUCTS

• CALCIUM FORTIFIED MILK BEVERAGE: REGULAR MILK TO WHICH CALCIUM IS ADDED, IN ADDITION TO ITS
NATURAL CALCIUM. WHILE REGULAR MILK IS A TASTY AND NUTRITIOUS CHOICE, CALCIUM FORTIFIED MILK
BEVERAGES CAN HELP PEOPLE MEET THEIR CALCIUM REQUIREMENTS IF THEIR INTAKE IS INADEQUATE.
• FILTERED MILK: REGULAR MILK PASSED THROUGH FINE FILTERS TO REMOVE MOST MICROORGANISMS,
MAKING IT SEEM CREAMIER.
• LACTOSE-FREE MILK: REGULAR MILK THAT HAS BEEN PROCESSED TO BREAK DOWN LACTOSE (SUGAR) IN
MILK TO HELP PEOPLE WITH LACTOSE INTOLERANCE TO EASILY DIGEST MILK.
• MILK WITH DHA: MILK THAT COMES FROM COWS THAT ARE FED A CONVENTIONAL DIET THAT HAS BEEN
ENRICHED WITH DHA, A TYPE OF OMEGA-3 FAT, FROM NATURAL SOURCES. THIS ENRICHED DIET ALLOWS
COWS TO PRODUCE MILK THAT IS NATURALLY HIGHER IN DHA (DOCOSAHEXAENOIC ACID), WHICH SUPPORTS
THE NORMAL DEVELOPMENT OF THE BRAIN, EYES AND NERVES.
 MILK AND MILK PRODUCTS

• OMEGA-3 MILK BEVERAGE: REGULAR MILK WITH ADDED INGREDIENTS, SUCH AS FLAX OIL, WHICH ADD
OMEGA-3 POLYUNSATURATED FATTY ACIDS.
• ORGANIC MILK: MILK FROM COWS THAT ARE FED CROPS THAT ARE ORGANICALLY GROWN. REGULAR AND
ORGANIC MILK ARE EQUALLY SAFE AND NUTRITIOUS.
• PREBIOTIC FIBRE MILK BEVERAGE: REGULAR MILK WITH PREBIOTIC FIBRE ADDED. PREBIOTIC FIBRE
PROMOTES AND ENHANCES THE ACTIVITY OF BENEFICIAL BACTERIA THAT NATURALLY INHABIT OUR
DIGESTIVE TRACTS AND HELP US TO DIGEST FOODS AND KEEP OUR BODIES HEALTHY BY CONTROLLING
HARMFUL BACTERIA AND OTHER MICROORGANISMS.
• PROBIOTIC MILK BEVERAGE: REGULAR MILK WITH ADDED PROBIOTIC CULTURE (BACTERIA THAT HAVE AN
EFFECT ON HEALTH).
• EVAPORATED MILK: ABOUT 60% OF THE WATER IS EVAPORATED FROM FRESH SKIM, 2% OR WHOLE MILK. THE
HIGH TEMPERATURE NEEDED TO STERILIZE THE MILK CAUSES A BROWNING REACTION TO OCCUR, GIVING THIS
MILK A SLIGHTLY DARKER COLOUR. EVAPORATED MILK IS SEALED INTO CANS AND IS HEAT TOLERANT,
MAKING IT EXCELLENT FOR BAKED GOODS AND SLOW-COOKER RECIPES.
 MILK AND MILK PRODUCTS

• SWEETENED CONDENSED MILK: MADE COMMERCIALLY BY CONDENSING MILK TO ONE THIRD OF ITS

ORIGINAL VOLUME AND THEN ADDING SUGAR. SWEETENED CONDENSED MILK IS VERY THICK AND
SWEET AND IS AVAILABLE IN CANS. IT IS MOST OFTEN USED IN SWEET BAKED GOODS; IT IS NOT
INTERCHANGEABLE WITH OTHER TYPES OF MILK.
• POWDERED MILK (SKIM OR WHOLE MILK POWDER): PARTLY EVAPORATED MILK IS HEATED AND
DRIED INSTANTLY. POWDERED MILK IS MADE FROM WHOLE OR SKIM MILK AND IS AVAILABLE IN BAGS
AND IN BULK. THERE ARE INSTANT AND REGULAR FORMULAS. ONCE THE PACKAGE IS OPENED, IT
SHOULD BE USED WITHIN ONE MONTH.
• UHT MILK: STERILIZED MILK THAT HAS BEEN HEAT-TREATED AT AN ULTRA-HIGH TEMPERATURE (138
TO 158°C). ONCE IT HAS COOLED DOWN, THE MILK IS POURED INTO A STERILIZED PACKAGE WITHOUT
AIR CONTACT, USUALLY A TETRA PAK TYPE BOX. UNOPENED, UHT MILK KEEPS FOR SEVERAL MONTHS
AT ROOM TEMPERATURE. ONCE OPENED, IT MUST BE REFRIGERATED AND CONSUMED WITHIN 3 DAYS.
 EGGS

• EGGS ARE IMPORTANT PROTEIN FOODS COMPARABLE TO RED MEATS, FISH AND
POULTRY.
• YOLK IS THE YELLOW/ORANGE PORTION FOUND IN THE CENTER OF THE EGG AND
CONSTITUTE APPROXIMATELY 31% OF THE WEIGHTS OF THE EGG.
• WHITE IS ALSO CALLED THE ALBUMEN AND IT CONSTITUTES 58% OF THE EGG WEIGHT.
• SHELL MEMBRANES – THERE ARE 2 MEMBRANES, AN INNER AND OUTER ONE WHICH
ARE READILY SEEN WHEN PEELING HARD COOKED EGGS.
• SHELL – THIS IS MADE UP MAINLY OF CALCIUM CARBONATE. IT IS BRITTLE, RIGID AND
IMPERVIOUS.
 COMPOSITION OF EGGS

• THE YOLK IS HIGH IN BOTH FAT AND PROTEIN AND IT CONTAINS IRON AND
SEVERAL VITAMINS. ITS COLOR RANGES FROM LIGHT TO DARK YELLOW,
DEPENDING ON THE DIET OF THE CHICKEN.
• THE WHITE IS PRIMARILY ALBUMIN PROTEIN, WHICH IS CLEAR AND SOLUBLE
WHEN RAW BUT WHITE AND FIRM WHEN COAGULATED. THE WHITE ALSO
CONTAINS SULFUR.
• THE SHELL IS NOT THE PERFECT PACKAGE, IN SPITE OF WHAT YOU MAY HEARD.
NOT ONLY IS IT FRAGILE BUT IT IS ALSO POROUS, ALLOWING ODORS AND
FLAVORS TO BE ABSORBED BY THE EGG AND ALLOWING THE EGG TO LOSE
MOISTURE EVEN IF UNBROKEN.
 MEAT

• BOXED MEAT – FABRICATED TO A SPECIFIC POINT.

• MARKET FORMS OF MEAT – THOSE CUTS THAT ARE READY FOR SALE.
• MEAT FABRICATION – COLLECTION OF BASIC TECHNIQUES THAT ALLOW THE
CHEF TO OFFER THE EXACT CUT, SIZE AND SHAPE NEEDED FOR CERTAIN
PREPARATIONS.
• MEAT – REFERS TO THE MUSCLE OF ANIMALS USED AS FOOD. IT INCLUDES
GLANDS AND ORGANS OF THESE ANIMALS SUCH AS TONGUE, LIVER, KIDNEY,
HEART AND OTHERS.
 COMPOSITION OF MEAT

• WATER – IS ABOUT 75% OF MUSCLE TISSUE, WITH SUCH A HIGH PERCENTAGE OF WATER,
YOU CAN SEE WHY SHRINKAGE CAN BE A BIG PROBLEM IN COOKING MEAT. TOO MUCH
MOISTURE LOSS MEANS DRY MEAT, LOSS OF WEIGHT AND LOSS OF PROFIT.
• PROTEIN – 20% OF MUSCLE TISSUE IS PROTEIN.
• FAT – ACCOUNTS FOR UP TO 5% OF MUSCLE TISSUE.
• A CERTAIN AMOUNT OF FAT IS DESIRABLE FOR 3 REASONS:
• JUICINESS – MARBLING IS FAT THAT IS DEPOSITED WITHIN THE MUSCLE TISSUE.
• TENDERNESS- MARBLING SEPARATES MUSCLE FIBERS MAKING THEM EASIER TO CHEW
• FLAVOR – A WELL MARBLED PRIME STEAK TASTES BETTER THAN THE SAME CUT OF A
LOWER GRADE.
 STRUCTURE OF MEAT

• MUSCLE FIBERS – LEAN MEAT IS COMPOSED OF LONG, THIN MUSCLE FIBERS

BOUND TOGETHER IN BUNDLES.
• CONNECTIVE TISSUE – MUSCLE FIBERS ARE BOUND TOGETHER IN A NETWORK
OF PROTEINS CALLED CONNECTIVE TISSUE.
 2 KINDS OF CONNECTIVE TISSUE

• COLLAGEN – A TYPE OF CONNECTIVE TISSUE IN MEATS THAT DISSOLVES WHEN

COOKED WITH MOISTURE.
• ELASTIN – A TYPE OF CONNECTIVE TISSUE IN MEATS THAT DOES NOT DISSOLVE
WHEN COOKED.