Unit XI: FOOD PREPARATION

Learning Outcomes
At the end of the lesson, the students will be
able to:
A – Value the importance of proper food
preparation in relation to nutritional
recommendations and guidelines. 
S – Perform the actual food preparation of a diet
based on a given scenario.
K – Describe safety precaution, measurements
and cookery in food preparation.
 Basic for Handling Food Safety
• Safe steps in food handling, cooking, and
storage are essential to prevent foodborne
illness.

• You can't see, smell, or taste harmful bacteria

that may cause illness.
 Basic for Handling Food Safety
• In every step of food preparation, follow the
four steps to keep food safe:

1. Clean — Wash hands and surfaces often.

2. Separate — Don't cross-contaminate.
3. Cook — Cook to the right temperature.
4. Chill — Refrigerate promptly.
 Basic for Handling Food Safety
Shopping
• Purchase refrigerated or frozen items after
selecting your non-perishables.
• Never choose meat or poultry in packaging
that is torn or leaking.
• Do not buy food past "Sell-By," "Use-By," or
other expiration dates.
Storage

•Always refrigerate perishable food within 2 hours—1

hour when the temperature is above 90 °F (32.2 ºC).

•Check the temperature of your refrigerator and freezer

with an appliance thermometer.

•The refrigerator should be at 40 °F (4.4 ºC) or below

and the freezer at 0 °F (-17.7 ºC) or below.
Storage
•Cook or freeze fresh poultry, fish, ground
meats, and variety meats within 2 days; other
beef, veal, lamb, or pork, within 3 to 5 days.

•Perishable food such as meat and poultry

should be wrapped securely to maintain
quality and to prevent meat juices from
getting onto other food.
Storage
• To maintain quality when freezing meat and poultry in its
original package, wrap the package again with foil or plastic
wrap that is recommended for the freezer.

• Canned foods are safe indefinitely as long as they are not

exposed to freezing temperatures, or temperatures above 90 °F.

• If the cans look ok, they are safe to use. Discard cans that are
dented, rusted, or swollen. High-acid canned food (tomatoes,
fruits) will keep their best quality for 12 to 18 months; low-acid
canned food (meats, vegetables) for 2 to 5 years.
Preparation
• Always wash hands with warm water and soap for 20
seconds before and after handling food.
• Don't cross-contaminate. Keep raw meat, poultry, fish, and
their juices away from other food.
• After cutting raw meats, wash cutting board, utensils, and
countertops with hot, soapy water.
• Cutting boards, utensils, and countertops can be sanitized by
using a solution of 1 tablespoon of unscented, liquid chlorine
bleach in 1 gallon of water.
• Marinate meat and poultry in a covered dish in the
refrigerator.
Thawing
• Refrigerator: The refrigerator allows slow, safe
thawing. Make sure thawing meat and poultry
juices do not drip onto other food.
• Cold Water: For faster thawing, place food in a
leak-proof plastic bag. Submerge in cold tap
water. Change the water every 30 minutes.
Cook immediately after thawing.
• Microwave: Cook meat and poultry
immediately after microwave thawing.
Cooking
• Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a
minimum internal temperature of 145 °F (62.8 ºC) as measured with a
food thermometer before removing meat from the heat source.
• For safety and quality, allow meat to rest for at least three minutes
before carving or consuming.
• For reasons of personal preference, consumers may choose to cook
meat to higher temperatures.

• Ground meats: Cook all raw ground beef, pork, lamb, and veal to an
internal temperature of 160 °F (71.1 ºC) as measured with a food
thermometer.

• Poultry: Cook all poultry to an internal temperature of 165 °F (73.9 °C)

as measured with a food thermometer.
Serving
• Hot food should be held at 140 °F (60 °C) or warmer.
• Cold food should be held at 40 °F (4.4 ºC) or colder.
• When serving food at a buffet, keep food hot with
chafing dishes, slow cookers, and warming trays.
• Keep food cold by nesting dishes in bowls of ice or
use small serving trays and replace them often.
• Perishable food should not be left out more than 2
hours at room temperature—1 hour when the
temperature is above 90 °F (32.2 ºC).
Leftovers
• Discard any food left out at room temperature for
more than 2 hours—1 hour if the temperature was
above 90 °F (32.2 ºC).
• Place food into shallow containers and immediately
put in the refrigerator or freezer for rapid cooling.
• Use cooked leftovers within 4 days.
• Reheat leftovers to 165 °F (73.9 °C).

• Refreezing
Meat and poultry defrosted in the refrigerator may
be refrozen before or after cooking. If thawed by
other methods, cook before refreezing.
MEASUREMENTS
 Measurements and Conversions Guide
Common Cooking Measurement Conversions

Unit Of Measurement Equivalent

Pinch or dash less than 1/8 teaspoon
3 teaspoons 1 tablespoon
2 tablespoons 1 fluid oz.
4 tablespoons 1/4 cup
5 tablespoons + 1 teaspoon 1/3 cup
12 tablespoons 3/4 cup
16 tablespoons 1 cup
1 cup 8 fluid oz.
2 cups 1 pint or 16 fluid oz.
2 pints 1 quart or 32 fluid oz.
4 quarts 1 gallon or 128 fluid oz.
Converting Metric Cooking Measurements to
Standard (English) Measurements
Metric Standard
15 milliliter 1 tablespoon
500 milliliter 1 pint = 2 cups
1 liter 1 quart = 2 pints = 4 cups
1 gram .035 ounces
1 kilogram 2.2 pounds
You can also use this link for measurements

• https://
startcooking.com/measurement-and-conversi
on-charts

Use this link for conversation

• https://foodconverter.com/
 How to Measure Liquid Ingredients

• For larger quantities, use a liquid measuring

cup that is placed on a level surface.
• Position yourself so that your eyes are level
with the graduated markings on the cup.
• Use measuring spoons for smaller quantities.
 How to Measure Dry Ingredients

• Use a dry ingredient measuring cup for larger

quantities, and a measuring spoon for smaller
quantities.
• Level the ingredient with a spatula or knife.
• Moist ingredients like brown sugar should be
packed.
Let’s prepare
and cook
food!
 o r k : r i o ,
p w n a
Grou given sce
d o n a w i th
Bas e c oo k n a l
e a n d u t r i t io
a r n n
p re p r a t i on o
id e n s
c on s e n d a t i o
.
o m m l in e s
rec u i d e
an d g
 Recap:
• Describe safety precaution and measurement
in food preparation.
 References
• United States Department of Agriculture
Food Safety and Inspection Service
• https://
www.fsis.usda.gov/wps/portal/fsis/topics/foo
d-safety-education/get-answers/food-safety-fa
ct-sheets/safe-food-handling/basics-for-handli
ng-food-safely
• https://www.webstaurantstore.com/guide/58
2/measurements-and-conversions-guide.html
Relax!!!!!

Let ’s eat healthy

foods!