Principles of

Food
Preparation

Prepared by: TEAM BA

JOHN PAUL ABIA
LIEN MAR A. GASTADOR
KYLA MAE ESTANISLAO
TO DO:
1. Make a list of what you ate in one week indicating its
natural sources.
2. How is food pyramid applied in planning your meals? Take
pictures of food you ate in a day and place them in the food
pyramid?
3. What methods of heat transfer you apply in cooking your
meals?
4. Summarize the functions of sugars in food preparation citing
specific food products.
 WHAT I ATE AND THEIR SOURCES:

FOOD SOURCE

RICE FARM
EGG POULTRY FARM
VEGETABLES FARM
FRUITS FARM
PORK PIGGERY
FISH FISH PONDS/SEA
CHICKEN POULTY FARM
 WHAT I ATE AND THEIR SOURCES:

MONDAY SOURCE TUESDAY SOURCE

BREAKFAST: BREAKFAST: Steamed rice, fried canned

Plain rice w/ tortang isda Plain steamed rice; bought fish Plain rice w/ meat loaf and meatloaf, banana
(lako) made batter mixture and banana
tada! Tortang isda <3

LUNCH:
Ginataang monggo, fried
dried fish w/ rice
Coconut milk from my tita’s coconut
farm, dried fish (home made)
LUNCH: Vegetables bought at market,
siomai made from tisa(place in
Utan Bisaya (vegetable
cebu city where siomai is
stew), steamed siomai and famous for
rice

DINNER: we went out for diiner <: DINNER: Shrimp: fish and seafood
Bilao boodle and pork sisig Shrimp salvatory w/ fried pond next to our barangay
rice
 WHAT I ATE AND THEIR SOURCES:

WEDNESDAY SOURCE THURSDAY SOURCE

BREAKFAST: Egg: poultry of our neighbor BREAKFAST: Cassava: farmer’s market

Plain rice w/ scrambled egg, Bacon: supermarket/ Boiled softened Cassava with Ginamos: home made preserved
bacon and fried eggplant processed Ginamos (preserved fish) fish by my aunt
Eggplant: market
with soy sauce and calamansi

LUNCH: Pata: pork, my aunt’s LUNCH: Pork: aunt’s pigsty

Crispy Pata w/ fried rice pigsty/sty/piggery Pork Adobo sa Gata with Coconut milk/gata:
plain rice 

DINNER: Lapu-lapu fish: wet DINNER: Lapulapu fish from wet

Fish fillet– Lapu-Lapu, market Tinolang lapu-lapu with rice market
with plain rice
 WHAT I ATE AND THEIR SOURCES:

FRIDAY SOURCE SATURDAY SOURCE SUNDAY SOURCE

BREAKFAST: I bought the BREAKFAST: Leftover viand BREAKFAST: Dried fish:
Plain rice with bola2 in the Leftover lechon Fried dried fish, homemade
pork bola bola carinderia in front manok and rice bacon and fried Bacon:
of our house rice processed/
supermarket

LUNCH: Pork shanghai: LUNCH: Pagi/stingray: LUNCH: Veggies from

Plain rice with home made Adobong pagi wet market Saute’d beans market
fried pork with plain rice <3 with rice <3
shanghai

DINNER: Bought lechon DINNER: Chicken and DINNER: Went out for
Lechon manok manok at chooks Chicken and liver from our Batangas Lomi dinner <3
with rice to go <3 liver adobo with neighbor’s <3
plain rice <3 poultry
EAT WITH ME
EAT WITH ME
EAT WITH ME
EAT WITH ME
 How is food pyramid applied in planning your meals?

At first, I don't plan my meals based on the food pyramid, but as I get
older and more aware of the damage that can be done to my health if
I eat what I want and not what my body needs, I begin to plan my
meals more carefully. Being conscious of my eating habits is
something I'm working on now that I'm more awake and aware of my
surroundings.
 How is food pyramid applied in planning your meals?

For me it is important for people to eat nutritious food so we must follow

the importance of the food pyramid because by following what is
stated there maybe we can improve our health. And when it came to
me I didn’t know if I surely follow what was written in the food
pyramid because in our house what was served was what we could
eat that day. But my mother makes sure that somehow the food we
eat is nutritious and that is how important it is today.
 What methods of heat transfer you apply in cooking your meals?

1. Convection (natural and mechanical)- for instance An oven with a fan that
circulates hot air is an example of this type of cooking method.

Convection can also be seen in the flow of steam or boiling water. It's faster to cook food when
it's heated by convection instead of radiation.
 What methods of heat transfer you apply in cooking your meals?

2. radiation -
In food, radiation occurs when waves of heat and light are reflected off of surfaces and
then pass through them. As a result, no heat is transferred directly from the source to
the item being cooked. Infrared and microwave radiation are the two most common
types of radiant heat cooking.
 What methods of heat transfer you apply in cooking your meals?

3. conduction - Direct contact heat transfer is known as conduction and is the most
prevalent method of heat transfer. When cooking, for example, the burners on stoves will transfer
heat energy to the bottom of the pan on top of them. The heat from the pan is then transferred to
the food in it.
 What methods of heat transfer you apply in cooking your meals?
We have three options for transferring heat in our daily cooking: for instance,
conduction for cooking eggs, convection for heating coffee water, and radiation for
heating radiators.

The three methods of heat transfer used in cooking are so common that we don't even
notice how much time and effort it takes to prepare meals on a daily basis.
PYRAMID OF WHAT I CONSUMED
PYRAMID OF WHAT I CONSUMED
 Sugars are the basic building blocks of
carbohydrates found commonly in nature, they
can be found in milk, tree saps, fruits and
Summarize the functions of plants.
sugars in food preparation Sugar when consumed travels to the cells of
citing specific food the body where it is converted to energy, for
products. example, the brain exclusively use glucose for
energy so a certain amount of carbohydrate
intake is necessary for normal brain and as
mentioned above that sugar is converted to
energy for bodily function.
 GAR
SU
.
 Functions of sugar are the following according
to Institute of Food Science and Technology
(IFST)

Summarize the functions of  It gives sweetness (cooked food, baked

sugars in food preparation goods and other sweets
citing specific food
products.  It enhances taste and aroma

 It increases volume through the process of

fermentation, in the absence of yeast sugar
creates bulk whilst maintaining its physical
appearance.
  Sugar plays a role in texture and providing
Summarize the functions of texture and consistency.
sugars in food preparation
citing specific food  Reducing the freezing point: Higher sugar
products. concentration results in the lowering of
freezing point, which plays a role in
preventing the formation of large ice crystals.
  Shelf life: Pathogenic microorganisms
Summarize the functions of need water to grow. Sugar binds water in
sugars in food preparation foods. So if the concentration of sugar is
citing specific food increased to a certain level, all water is bound
products. by the sugars, giving no space for
microorganisms to grow. This will then
increase the shelf life of that product. Food
examples: pickled products, jams.
  Colour: Sugar gives colour to foods
through various ways: caramelisation (occurs
Summarize the functions of
when a sugar solution is heated above 100C,
sugars in food preparation
e.g. confectionery products), Maillard reaction
citing specific food
(the reaction between sugar and amino acids,
products.
e.g. breads, coffee) and by preserving colour
(e.g. jams and marmalades).
 Sugar is an important ingredient in what we
cook in our daily lives just like when we cook
Summarize the functions of adobo which we always dish at home when
sugars in food preparation cooking it so we can’t lose sugar because
citing specific food adobo tastes better when it tastes sour and
products. sweet and add a little chili for sharpness. And
for me I can almost use sugar in other dishes
as well.
 TOMATO
SAUE
About three teaspoons of
tomato sauce are equal to one
teaspoon of sugar in a single
serving of tomato sauce,
which is about 15ml (glucose
and fructose)..
sugar cuts the acidity of the tomatoes
and creates an overall more balanced
sauce.
 T S
DO NU

Donuts contain a lot of sugar,

which aids in memory and
focus.

WE like it because it's fast,

it's convenient, and it's
delicious."
 POWDERED
JUICE and
SODA
Sugar is found in both fruit juice and
soda.
Sugar content is a major factor in why
some people view fruit juice as just as
unhealthy as sugary drink.

In terms of sugar content, both fruit

juice and soda are comparable. The
quantity you drink of soda will very
certainly impair your health, but the
amount you drink of fruit juice will
almost certainly only increase your risk
of disease if you drink a lot of it.