FOODS

By: IST
• Baste – moisten foods during cooking (ito
yung ginagawa pag nag ba-barbeque, habang gingrill ung meat,
nilalagyan ng liquid mixture, ang tawag dun ay basting)

• Bread – coat food with bread crumbs

• Julienne – cut food into thin, matchstick
strips
• Marinate – process
• Marinade – dry and liquid mixtures
 COOKING METHOD
• Moist Heat
–Uses liquid
• Dry Heat
–Uses oil
 Moist Heat
• Boiling
• Blanching
• Braising
• Pressure Cooking
• Simmering
• Poaching
• Steaming
• Stewing
 Dry Heat
• Broiling
• Grilling
• Frying
• Sauteing
• Roasting
• Barbecuing
• TWO TYPES OF NUTRIENTS
–Macro Nutrient
• Carbohydrate
• Protein
• Fats
–Micro Nutrient
• Vitamins
• Mineral
• CARBOHYDRATE
– Polysaccharides
– Disaccharides
– Monosaccharide
• PROTEIN
– Amino Acid
• FATS
– Triglyceride
 CLASSIFICATION OF
VITAMINS
• Fat Soluble
- Vitamins ( A-D-E-K )
• Water Soluble
- Vitamins ( C, B1-B2-B6-B12 )
Vitamin A – vision
Vitamin D – (calcium) bones
and teeth
Vitamin E – skin
Vitamin K – (potassium) joints
Vitamin C – absorption of iron
and immune system
Vitamin B1 (Thiamine) good
appetite
Vitamin B2 (Riboflavin) protein
Vitamin B6 (Pyrodixine)
metabolism
Vitamin B12 (Cobalamin) Blood
clothing and reproduction of
Dry Ingredients in Baking
1. Flour
• major ingredient among all other ingredients
• Bread – 12% - 14%
• All purpose – 10% - 11%
• Cake – 7% - 9%
2. Sugar
– Brown sugar – has been processed, less purified
than white sugar
• White, granulated sugar – commonly used by
bakers
• Confectioner’s sugar – finest in texture
3. Leavening Agents
• Air – incorporated in several ways when one
creams the butter and sugar; eggs are added one at
a time while mixing
• Steam – hot water vapor causes the mixture to rise
• Carbon dioxide – hot water vapor causes the
mixture to rise
4. Salt
• enhances the flavor
• helps prevent growth of undesirable bacteria
• controls yeast activity
• strengthens the gluten
• removes the flat taste
Table Setting for Different Table Service
• Russian Service
– food is fully prepared in the kitchen and placed on
platters for service to the guests
• Buffet Service
– It is used when there is no large table available to
accommodate all diners plus the food
• Plate
– This type of service offers the opportunity to arrange
the food attractively and in the size portions desired
 Volume
1 teaspoon = 4.9 milliliters
1 tablespoon = 3 teaspoons
½ ounces
14.8 milliliters
1 cup = 16 tablespoons
28 teaspoons
8 ounces
1 pint = 2 cups
1 quart = 4 cups
1 gallon = 16 cups
8 pints
4 quarts
1 peck = 8 quarts
1 liter = 1000
milliliters
1.06 quarts
 Weights
1 gram = 0.035 ounces
1 kilogram = 2.21
pounds
1 ounce = 28.35 grams
1 pound = 453.59 grams
BLESSING NOTES
• Milk – source of Vitamin B1 (Thiamine or
good appetite)
• CHON (Carbon – Hydrogen – Oxygen –
Nitrogen) chemical formula for amino acid
which is a component of Protein
• Al dente – firm yet tender to bite
• Pastry products– tender and flaky
• Bread flour – strongest and sweetest flour
(12-14 % gluten)
• Measuring – sift flour before measuring
• Creaming – sugar, butter, egg
• Beating – the purpose of beating is to
incorporate air
• Kneading – process involving pressing,
pushing, folding, and stretching of
• the dough
• Nutrient that responsible in the formation
of tissues in the body, Protein
• Application of dry, heat on cakes, breads
and pastries is called Baking
• The right “kind” means, Buy those which
fits the intended purpose
• viands which is rich in protein, vitamins,
minerals, and other macronutrients and
can be prepared at a limited budget
Pinakbet with broiled bangus
• Deglazing - added some white wine and
scarped the bottom of the pan
• Flambé – added wine to cook food
• More than twice the calorie per gram, Fats
• Fats – 9 kcal/g
• Carbohydrates – 4 kcal/g
• Protein – 4 kcal/g
• Main structural component of the body,
Protein
• Fat, sugar, salt and alcohol – Eat least
food
• Cutting vegetable into thin match stick,
Julienne
• Poor night vision, Retinol (vitamin A)
• Appealing to the eye – Garnish
• Most accurate (vitamins), Regulate
physiological processes
• Carbonara – bechamel sauce
• Lactose – milk
• Sucrose – sugar
• Glucose – plants
• Fructose – fruits
• Loss of riboflavin can be prevented, kept
cold & protected from light
• Soften skin – scalding
• Slaughtering, killing of domestic livestock
• Removing of feathers, defeathering
• Evisceration, entrails or abdominal parts
• 100 guest – Buffet service
• Main course – Entrée
• Dessert – Entremets
• Soup – Consomme
• Sauce – Espagnole
• To slice thinly – Emincer
• Meat, biggest expense
• Cutting apples, oxidative enzymatic
changes
• Baked mussels, low cost dish
• Docking, using fork to make holes
• Pastry, tender and flaky
• Salmonella – egg
• E.coli – contaminated food / raw meat
• Cooking, breakdown cellulose
• Baking – cakes, breads and pastries
• Braising – menudo, asado and adobo
• Blanch – the vegetable in boiling water
• Blanching – plunge
• melting of sugar – Caramelizing
• simmering – just below boiling point
• retain the most antioxidant, Steam
lightly
• LEAST healthy – Frying
• Steaming, preserve vegetable color and
nutritional value
• Vitamin C, healthy immune and strong
connective tissue
• space is limited and there’s limited work
force, Buffet service
• raw foods – Behind cooked and ready
to eat food
• The term salad when used alone –
Green leaves that are eaten raw
• breading procedure, Flour, egg wash,
bread crumbs
• Pork Hardinera – Steaming
• Chicken Galantina - Roasting
• lacks protein – Kwashiorkor
• Beriberi – vitamin B-1 deficiency
• Blanching, until crisp and then dropped it
into cold water
• least gluten – Cake flour
• not used right away, They are stored in
the body as fat
• Gueridon – French
• Cooking egg in hot water – Poaching
• Macaroni salad – Flake
• Roux, flour and fat (butter)
• Roe, ripe egg of fish, shrimp, scallops
• Highest water percentage, Tomatoes
• Absorption of Iron, Vitamin C
• Veloute sauce, chicken or fish stock
• Egg to bind food – thickening agent
• All drinks serve at the right side
• Most important meal, breakfast
• Main goal – keep meal nutritionally
adequate
• Fermentation in bread – Salt
• used primarily in the preparation of flat
icings, confectioner sugar
• Collagen, converts to gelatin when it is
cooked
• anti-oxidant – Vitamin E
• most vitamin C, 1 cup of chopped green
chili peppers
• Saturated fats, Movie theater popcorn
• alcohol and carbon dioxide, Yeast
• NOT belong to the group – Pie
• pastry shell is baked before it can be filled,
Blind baking
• Buttercream icing – shortening, sugar
syrup and eggs
• safety risks in baking EXCEPT, sufficient
light
• blunt knife for cake designing – palette
• conventional method of mixing is FALSE,
one-bowl method
• NOT a function of salt, increase volume
• quick breads – Cut in the shortening
• gives structure, Gluten
• steamer is not available, Place the fish
wrap in banana leaf and cook in a
tightly covered frying pan containing
water.
• statement about service rule is FALSE,
Scrape and stack dirty plates on guest
table
• CORRECT menu sequence – appetizers,
main dish, cereals, beverages, desserts
• first thing that a receptionist should offer –
menu card
• required before assembling the food
materials, menu planning
• good source of fiber, bread, rice, pasta
• rolling boil – forming rapidly and cannot
be stopped when stirred
• Onions – sulfur compounds
• should be avoided primarily, vitamin C is
destroyed in the presence of alkali
• best cooking temperature is, low to
moderate heat
• proofing – Testing cakes for doneness
• pourable mixture of flour, Batter
• Copper bowl, has special property
which stabilizes the eggs
• mise enplace – pre-heating the oven
• cut is appropriate for potato in preparing
menudo, cubes
• cooked over live coals – Barbeque
• To soak - marinate
• Working the dough by stretching and
folding, Kneading
• fat soluble vitamins, EXCEPT:
Vitamin C
• physiological functions of food, EXCEPT
provide satisfaction
• iron deficiency – Anemia
• NOT a function of fat, Repair body
tissues
• good sources of carotene, EXCEPT
Legumes
• NOT a group from the Food Guide
Pyramid – food additives
• Provides energy not a function of water
• ordered food from appetizer to dessert –
Table d'hote
• proper doneness in vegetables, EXCEPT:
cook different kinds of vegetables
together
• Callos and Goto – Tripe
• Bopiz – Variety
• general direction for Low-Cholesterol diets
is FALSE, use of margarine
• NOT a moist-heat method of cooking,
Baking
• Cooking meat is FALSE, unavailability of
nutrients
• food from approved sources , guarantee
safe and wholesome food
• reasons for cooking meat is FALSE,
unavailability of nutrients
• 1 pinch = ½ dash
• 16 tablespoons = 48 teaspoons
Computation 
• A 50g serving size of chiffon cake contains
3g fat, 22g carbohydrates and 3g protein.
How many kcal are in a serving size of
chiffon cake?

3g fat x 9 kcal/g = 27
22g carbo x 4 kcal/g = 88
3g protein x 4 kcal/g = 12

27 + 88 + 12 = 127 kcal
• Estimate the kilocalorie value of a 25g
biscuit with 16g total carbohydrates.

16 g x 4 kcal/g = 64 kcal
• One sachet of powdered juice contains
60g orange flavor. How many liters of
water should be added if the proportion is
1g powder, 20 mL water?

60 g x 20 ml = 1200 ml
• Convert ml to L
1200 ml / 1000 L
= 1.2 L
• How many ounces is 1 cup of soda?

1 cup = 8 ounces
• Baking chiffon cake requires a baking
temperature of 350 degrees Fahrenheit.
What is its equivalent in Centigrade if your
oven thermostat was set in degree
Celsius?

℃ = ℉ - 32 ℉ = ℃ x 1.8 + 32
1.8
= 350 F – 32 / 1.8
= 176.67 or 176 ℃