Food Preparation

- Is a tedious and meticulous process that requires thorough planning and organizing tools, equipment and
ingredients
- To ensure that the implementation or cooking of the food goes smoothly and hassle-free and the results are
according to standards

I. Importance of Organizing and Preparing Food

1. Proper preparation is important not only from a culinary and nutritional standpoint but also because of the
operating cost.
2. Proper methods of preparation can prevent unnecessary waste, loss of nutrients, and preserve the freshness
and good quality of ingredients.
It involves correct technique such as: washing, trimming, cutting slicing, beating , whipping, chopping,
mashing etc.
3. Using the right tools and equipment, the work becomes easy and fast.

II. Getting Ready for Food Preparation

A. Preparing the tools and equipment to use

1. To systematize preparation, start gathering all tools and equipment needed.

2. Position them within reach to save time and travel.
3. Know the tools and equipment appropriate for the dish or recipe and have the knowledge or skill to use it
properly.
4. Remember that the large equipment like ovens, rangers, mixers, grillers, slicers, refrigerators and freezers are
attached to their permanent stations.

B. Assembling and preparing ingredients for menu items

1. Check your recipe calculation and study carefully the measurements of the ingredients, especially if the recipe is
to be enlarged or reduced depending on the number of portion serving required.
- Check on the ingredients amount in weight or volume and the description or specification
Ex. 2 cups all-purpose flour, unsifted
¼ red and green bell pepper, diced
¼ kilo onions, chopped
2. Collect your ingredient immediately before the start of your preparation.
3. Weigh or measure each ingredient as indicated in the recipe.

C. Planning for the process of work

1. Arrange the ingredients, tools, and equipment in the best order of use so that the phases of work can move in
the easiest, quickest and simplest manner possible.
2. Position each ingredient and tool within the reach
3. Store frequently used items within minimum reach and less frequent ones within maximum reach or near the
work center.
D. Allotting time for work to be done

1. Always have a schedule for work. Post it where it can be easily seen
2. Timing is critical in food preparation to ensure high quality products
3. Observe critical points in the process flow
4. of preparation of recipe.