PRINCIPLES OF FOOD

PREPARATION

JENNALYN P. BARONGAN, MBA

 HAVE YOU TRIED
PREPARING YOUR FOOD
FOR YOUR TABLE?
 WHY STUDY FOOD
PREPARATION?
• MAKING FOOD SAFE FOR HUMAN
CONSUMPTION
• IMPROVEMENT OF DIGESTIBILITY
• CONSERVATION OF NUTRITIVE VALUE
• ENHANCEMENT OF FLAVOR AND
ATTRACTIVENESS
FOOD
 any substance consumed to provide nutritional support for an organism.
 usually of plant, animal or fungal origin, and contains essential
nutrients.
 ingested by an organism and assimilated by the organism's cells to
provide energy, maintain life, or stimulate growth.
 any nutritious substance that people or animals eat or drink or that
plants absorb in order to maintain life and growth.
FOOD SERVICE
 is the industry related to making, transporting or selling prepared
foods to restaurants, hospitals, schools and lodging establishments.
FOOD QUALITY
 represents the sum of all properties and attributes of
a food item that are acceptable to the customer.
 The quality includes shape, color, quality, grade,
texture, and flavor etc.
PALATABILITY
 mean agreeable or pleasant especially to the sense of
taste.
 comes from the word palate, which in turn is rooted
in the Latin palatum, or "roof of the mouth."
PALATABILITY FACTORS
1. Appearance
2. Odor
3. Taste
4. Flavor
5. Texture
BROWNING REACTION
 Enzymic browning is an oxidation reaction that takes place in some
foods, mostly fruit and vegetables, causing the food to turn brown.
Oxidation reactions occur in food and non-food items.
1. Enzymatic
2. Non Enzymatic
ENZYMATIC BROWNING
 Oxygen in the air can cause sliced fruit to brown, a process called
enzymatic browning (an oxidation reaction).
 Enzymatic browning is responsible for fresh apples, bananas,
potatoes, and other foods turning brown after being cut. 
 The enzyme responsible for the browning is called polyphenol
oxidase (or PPO).
NON ENZYMATIC BROWNING
 involves a set of chemical reactions that take place during the
preparation or storage of foods. 
 the process of food turning brown due to a chemical reaction
 Caramelization
 Maillard Browning
Caramelization
 It is used extensively in cooking for the desired nutty flavor and
brown color. 
 a non-enzymatic reaction that occurs when carbohydrates or sugars
in food are heated. It is the process of removal of water from a sugar 
MAILLARD BROWNING
 a chemical reaction between amino acids and reducing sugars that
gives browned food its distinctive flavor.
 This reaction is responsible for the production of the flavor when
foods are cooked.
HEAT
 Heat transfer is a very important aspect of the cooking process.
 When food or liquids become hot, their molecules absorb energy,
begin vibrating rapidly, and start to bounce off of each other.
TYPES OF HEAT TRANSFER
1. Conduction
2. Convection
3. Radiation
CONDUCTION
 the process of heat being transferred between
objects through direct contact, and it's the
most common type of heat transfer.
  conduction heat is responsible for moving
heat from the outside of the food to the inside.
 the slowest method of heat transfer, but the
direct contact between the cooking surface
and the item to be heated allows food to be
cooked from the outside in.
CONVECTION
 combines conduction heat transfer and
circulation to force molecules in the air to
move from warmer areas to cooler ones. 
 Natural convection
 Mechanical Convection
CONVECTION
 Natural convection occurs when molecules
at the bottom of a cooking vessel rise and
warm while cooler and heavier molecules
sink. 
 Mechanical convection occurs when
outside forces circulate heat, which shortens
cooking times and cooks food more evenly. 
RADIATION
 the process where heat and light waves strike
and penetrate your food. As such, there is no
direct contact between the heat source and
the cooking food. 
 Infrared Radiation
 Microwave Radiation
RADIATION
 Infrared Radiation utilizes an electric or
ceramic heating element that gives off
electromagnetic energy waves.
 Microwave Radiation utilizes short, high-
frequency waves that penetrate food, which
agitates its water molecules to create friction
and transfer heat.