Meal Preparation for Special

Occasion

Prepared by: JENELIZA E. IBAÑEZ

Preparing Meals includes different activities like:

• Washing
• Peeling
• Slicing
• Actual Cooking of the Food
In doing these activities, there should be a conscious effort to:

• Minimize the use of time and energy

• Conserve the nutrients in food
processing
• Minimize the wastage in preparation
thus reducing cost; and
• Maintain the appeal and hygienic
quality of the food.
FOODS, TECHNIQUES AND EQUIPMENT
• Producing food for any special occasion
requires a great deal of thought and
preparation. Food ingredients, equipment
and facilities must be of a high standard
and preparation techniques must follow
hygiene and safety regulations.
FOODS
Below are set of guidelines for selecting and preparing food
for special occasions.
• Appropriate to the occasion and appeal to the ages,
cultures and likes of the group
• In season so they are of the best quality and price
• Varied in color, flavor and texture
• In top condition-spoiled, contaminated, damaged, rotten
or out of date are not acceptable
• Ordered in suitable quantities to avoid wastage
• Prepared at a suitable time to ensure the best quality-
some foods can be prepared just before the event.
TECHNIQUES
The host or caterer of any event must work in an organized and professional
manner. Most caterers use a special time plan to ensure that things run
smoothly. There are a number of practices that a good host should follow to
ensure that food is safe, hygienic and appealing.
• Tying back or covering hair, having clean, short nails and wearing proper
protective clothing such as aprons and closed –in shoes
• Washing hands regularly with hot soapy water, especially after using the
toilet
• Using clean utensils
• Employing skilled workers who are trained to operate special equipment
• Dividing the kitchen into four main kitchen areas for food preparation, food
service, cooking, and cleaning so that workers do not get in each others
way and food is not accidentally contaminated
• following recipes accurately
• Remembering any religious rules for special religious occasions.
EQUIPMENT
Kitchen equipment must be safe and reliable if it is to be used to prepare and
serve food for special occasions. Remember that:
• Facilities must be appropriate for the number of guests, being served
• If the celebration is to be held at a venue away from home, the host or caterer
must consider what equipment and facilities are available
• Cutlery, plates and storage space in refrigerators, freezers, cupboards and
benches must be organized before the event to avoid any last-minute shortages
• Kitchen equipment such as hand mixers, microwave ovens, blenders and stove
must be tested and checked before the event to detect any faulty equipment
• Only equipment that saves time should be used the preparation and cleaning of
some equipment outweighs its value
• Oven, refrigerator and freezer temperatures must be tested to see that they are
suitable for keeping food safe and so preventing any risk of food poisoning
• Equipment should be cleaned before and after use to ensure proper hygiene,
stored equipment can often attract insects, rodents and cockroaches
• There must be enough serving equipment such as spoons, forks and tongs- when
people swap serving utensils, cross contamination can easily occur.
PLANNING THE QUANTITY OF FOOD FOR SPECIAL OCCASIONS

1. Selecting a menu
-the food you prepare and
serve must be safe.
Certain foods that are less prone to
bacteria than others.
• Dry foods or those high in sugar are almost
always safe.
• Breads, rolls, cakes (without cream filling), fresh
whole fruits (keep cold if cut up), vegetables,
cookies and crackers are safe.
• High-protein foods like meat, milk and dishes
containing egg are potentially hazardous.
• Roast beef, chicken breast and turkey have a
shorter refrigerator life than processed meats or
cold cuts. Properly wrap and freeze deli meats
that won’t be used within two to four days.
• Low-acid foods like potatoes, rice, custards,
puddings, gravies and stuffing should be served
with extreme caution.
• Single-serving, prepackaged portions are
the safest.
• Consider offering sandwiches, cookies or
other food items in individual, food-grade
plastic bags or plastic wrap.
• If cooking foods beforehand, such as
turkey, ham, chicken, and vegetable or
pasta salads, chill all ingredients before
mixing them together. This means chilling
hard-cooked eggs, pasta, meat, etc.
• Obtain foods from reliable sources.
• Do not serve home canned foods.
2. Meal variety
- Plan for contrast in food color,
texture, shape, temperature and flavor to
provide variety in the group meal.
Recipes
• Use standardized quantity recipes when
preparing food for 25 or more people.
Recipes in reliable quantity cookbooks
are typically designed for 25, 50 or 100
portions. Do you have the right sized
equipment for the amount of food you
plan to prepare? Use recipes designed
for 25 or more people.
• Small quantity recipes are out of
proportion when multiplied. This is
especially true in baked products and
those that call for a thickening agent.
• If you want to use a family-size recipe,
make a single batch 3 or 4 times to get
the quantity you need.
Recipe Yield - Quantity recipes show yield
and serving size: “Yield 50 1-cup servings.”
This means that 50 people can be served
from that recipe if the servings are
approximately 1 cup each, and if only one
serving per person is planned. Plan to have
enough food to serve without excessive
leftovers.
 
Food Production: Methods

-turning ingredients into savory meals

that diners will love requires
understanding how to get a dish from
point A to point B. Here are some
common food production techniques you
might be familiar with.
1. Conventional
-Conventional food preparation is what we
expect when we go to sit down and dine in a high-
end restaurant. This is because conventional food
preparation is a type of production that involves a
restaurant purchasing food raw that its workers will
later store, cook, and serve to its diners. In a
restaurant where conventional food production is
the norm, staff members may work early in the day
to prepare raw ingredients for meal service, with
more workers staffing the kitchen during peak
dining times such as lunch and dinner
2. Convenience
- Sometimes, convenience foods are where
it's at. Most times, convenience foods are things
that are frozen or prepared ahead of time, saving
a restaurant valuable time. These choices may
complement conventional food items on a menu
or may be the basis of an entire establishment. It's
important to remember that not all customers
favor convenience foods in their diet, which could
impact your bottom line without careful planning.
3. Centralized
-Producing food in a centralized
capacity involves preparing food in one
place and then transporting it elsewhere to
be served. This is commonly seen in a
catering environment, where food may be
cooked offsite and then served to guests at
a particular venue.
4. Cook-Chill
- a type of food production that involves
completely cooking a dish followed by quickly
chilling the prepared food. Cook-chill typically
starts with raw ingredients that are cooked and
then portioned before chilling. The chilling
functions as a way to keep the food safe and of a
desirable quality for later consumption. Once food
has been removed from its chill state, it should be
heated to a safe and appropriate temperature
within 30 minutes.
 
Location

• Will the meal be served in a meeting

hall, at the fairgrounds or on the street
at a festival? These different locations
create the need for careful thought in
menu selection, preparation and
serving.
Location

• Are there facilities available for proper

washing and sanitizing of cooking
utensils and dishes?
• Are separate hand-washing facilities
available for volunteers?
• Do you need a food license for your
event?
Time and labor needed in preparation

• A few experienced people can manage a simple meal, but the

more complex the menu, the more time and help will be
needed in preparation, service and cleanup.
• Allow extra time if this is a first-time event or there are several
new volunteers. It is always better to have some free time
before an event, than be rushed into serving or having the food
not done on time.
• If ice cream, refrigerated salads or other foods needing cold
storage are on the menu, plan ahead for adequate refrigerator
or freezer space. Don’t wait until the last minute to try to solve
a space problem. You may create a time management and food
safety problem.
• Allow plenty of volunteers to get the job done right. Train
volunteers and assign a ‘person-in-charge’ of the food event.
Occasion and group

• Menus should be tailored to fit the group and

the occasion - from a formal banquet to a
family night supper. Keep in mind the taste
and preferences of the group to be served
and whether it is the main meal of the day
for them. Another factor to consider is
special dietary concerns including food
allergies. Some items can be served on the
side to allow the guests a choice.