Professional Documents
Culture Documents
NUTRITION)
Competency:
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Keep away food from cleaning agents, pesticides, and similar poisonous materials.
Store food under condition that protects it from contamination that retard the growth of
bacteria. Holding temperature for hot food should be above 140 F and cold at
temperature below 45 F leftover foods should be used as soon as possible. Foods that
spoil readily should not be held over 24 hours without freezing.
Observe strictly safety precautions because of accidents caused by power tools, sharp
instruments, and high temperatures.
Factors like slick spots on floors, blind corners or collision with other family member.
Injuries caused by cuts, burns and falls.
Accident caused by faulty electrical connection with cut. worn or broken cord should be repaired
immediately.
Injury caused by lifting heavy equipment and large volume of materials.
KNOW AND FOLLOW SPECIFIC REQUIREMENT OR ASSIGNMENTS
Be sure to answer the following questions
What items are to be prepared?
How much of each item is needed for a specified number of portions of a slated size?
Which recipe or method of preparation is to be used?
At what time is the food to be served?
Are there any special requirements of form or condition of service?
CHECK OR RE-CHECK CALCULATIONS TO ENSURE THEIR CORRECTNESS
Recipes need to be adjusted for the number of portions required A recipes is standardized by
carefully adjusting ingredients and their proportions to produce products of acceptable quality
and in amounts sufficient for the desired number of portion of specified size. The following
component help in standardizing a recipe.
Name of recipe, the number and size of portion.
The ingredients, w/ amounts in weight and/or volume and description, such as melted, fat,
cooked, or uncooked rice.
The order and method of combining ingredients.
The equipment used in processing.
COLLECT SUPPLIES THAT WILL BE REQUIRED IMMEDIATELY SO THAT TIME AND EFFORT CAN
BE SAVE.
ASSEMBLE NEEDED EQUIPMENT THAT ARE FUNCTIONAL AND IN GOOD CONDITION.
MAP OUT THE PROGRESS OF WORK
Consider the following so that the activities can go forward in the quickest, easiest
manner.
Position frequently used materials within reach.
Materials and equipment could be arranged in the best order of procedure.
Use both hands for a smooth and rhythmic flow of work.
Place items where other things will not have to moved to get the one required.
Systematize storage to avoid searching for needed things which can be exhausting.
Store items in or near the work center where they will be used most frequently.
Make the work center compact in arrangement to eliminate unnecessary movements.
For Group l or the Body Building foods- tagunton, shrimp, green mongo, dilis,
alamang and tulingan.
For Group lll or the Body Regulating Foods- papaya, tomatoes, malunggay, dahon
sili and alugbati.
2. How to Plan
Make a listing of nutritionally economical foods.
Come up with the nutritional requirements of each and every member of the family.
Nutritionally economical foods must be combined in the best way possible, with
considerations for the proper bulk, the usual pattern, food preferences, as well as resources
available for the preparation of such meals.
In the studies conducted in FNRI on menu planning, there is difficulty of meeting the
requirements for thiamin, riboflavin and iron. For this reason, the FNRI recommends the
inclusion of enriched margarine to increase levels of thiamin. Allow approximately 5 to 8
grams of 1-2 teaspoons. To easily meet riboflavin and iron requirement, the provision of
small amount (8-10 grams or to 1 tablespoon per person) of liver in the menus was also
advised.
Minimizing Cost of Meals
Keep food cost within the budget.
Minimize food cost in meal planning.
Include foods in season.
Include easily available foods.
Consider appropriate substitute.
Used dried fish or beans to extend meat supply, extend rice with corn and root crop.
Utilize leftover foods if there are any.
Use inexpensive dishes and one dish meals where feasible.
Serve more fruit/fruits juices or root crops rather than processed junk snacks.
Plan the menu in advance and take time out to give it a thought.
Plan on foods liked by the family.
Plan babys foods from family pot.
Plan within available resources.
Be innovative and resourceful. Have your tools on hand ( be recipes, guides, etc.,)
Minimizing costs of meals include purchasing and service in shopping, it is advised that
menu planners should
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product has nice, soft, smooth texture which melts in the mouth. The yield is also
higher.
13. In preparing green salads, wash greens in running water. Place in covered plastic
containers then cool in the refrigerator overnight. This will make the green crisper. Salad
green may be prepared a day before and kept without the dressing.
14. Dovetail whenever feasible. For instance, prepare guisado mix in the quantity needed
for the week. Store in the individual containers.
15. Synchronize work whenever feasible. For instance, use layer cooking. It is possible to
cook several dishes at one time using only one source of fuel.
How to Store Specific Foods
1. Storing Meals
Clean or rinse briefly fresh meat
Cut into desired portions
Place in separable plastic bags and keep in the freezer
Thaw the night before by placing in the lower compartment of the refrigerator
2. Storing Fish and Sea Foods
Clean fish by removing scales, gills and internals
Cut into desired pieces
Put separately in bags and store in the coldest part of the refrigerator
Smoked fish can be kept in the refrigerator wrapped in plastic
Crabs are cooked first before storing
Shrimps can be kept in the freezer or cooked and placed in the refrigerator
Shells should be cooked first before storing in the refrigerator
3. Storing Poultry
Fresh poultry are cleaned cut into desired pieces and place in separate plastic
bags before placing in the freezer.
Baked poultry can be kept whole in the freezer. It should be tightly sealed in an
aluminum foil.
4. Storing Eggs and Other Daily Products
Eggs are wiped cleaned before storing
Store in a upright position in the egg compartment
Red eggs may be stored but wrapped before storage
In storing left over yolk it is placed in container with the surface covered with
water to prevent drying.
Eggs whites are stored in a glass or plastic covered containers
5. Storing Fruits and Vegetables
Fruits and vegetables should be washed and cleaned before storing. Bad pieces or
portion should be cut and taken out.
Placed in the vegetable crisper or they can be packed in plastic bags punched with
holes
Vegetables may be kept frozen such as corn, carrots, green peas.
Root crops are stored in the room temperature in covered plastic or wicker
basket.
6. Storing Baked Goods
Bread and rolls may be kept at room temperature in covered plastic containers for
a limited time
Cakes and pies may be frozen whole, wrapped in plastic bags or aluminum foil
Cookies are kept in cans for an indefinite period of time
7. Storing Staples
Rice is preferably stored in their sack in the pantry. The sacks are placed in the
slotted platforms
Sugar is stored in tightly covered containers
Flour are stored in tightly covered container in the pantry
G. IDENTIFY THE CAUSES OF SPOILAGE OF FOODS
CAUSES OF FOOD SPOILAGE
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A. vitamin C
C. vitamin D
B. vitamin E
D. vitamin A
15. In mothers class the question arose as to which is a more superior source of protein meat or fish.
What is your opinion?
A. Mea protein is superior
B. Meat protein is interior to fish
C. It can be substituted for one another and both are equally nutritious
D. They are unequal as fish protein is superior
16. These are good practices in conserving nutrients except
A. do not fry fish, meat, and poultry
B. use low heat to allow proper coagulation and softening of protein in meat
C. use any size of equipment when cooking
D. store milk away from light or use colored bottles to preserve riboflavin
17. Sanitation in food preparation is important for a number of reason except
A. minimize presence of bacteria
C. conserve nutrients
B. avoid disease-carrying organisms
D. avoid food infection and poisoning
18. These are practices in proper sanitation except
A. in tasting, one can use the same spoon to save on utensils
B. maintain a cleanliness in the working area at all times
C. washes hands before working
D. put on a clean kitchen outfit before starting to work
19. Aesthetically pleasing meals can be realize through various techniques except
A. use as many condiments and spices to enhance the flavor of the recipe
B. use proper techniques in preparation
C. use proper techniques in cooking
D. use cut-out fruits and vegetables for decorating
20. They are techniques in conserving nutrient as well as flavor except
A. avoid overproduction of recipe
B. coffee should be prepared just before serving
C. cook vegetables in short time to prevent loss of sugars which gives these foods
good flavors
D. cover pan while cooking vegetable
21. These are safety practices in the kitchen except
A. work barefoot in food preparation areas
B. leave the range surface unit turned off when unattended
C. clean up spills on the floor as soon as they occur
D. clean as you work and clean as you go
22. Using the right tools and utensils in meal preparation is beneficial because
A. conservation of nutrients is minimized
B. efficient preparation I assured
C. time and energy is maximized
D. quality of finished product is high
23. Cake flour is recommended for cakes instead of all purpose flour because the latter contains
component that give the product an elastic, rubbery, and tough quality called.
A. endosperm
C. gluten
B. glladin
D. gentamic acid
24. A leaving agent is a gas added or produced during the mixing/heating making the mixture rise thus
making the product more light or porous. The following are leavening agents EXCEPT
A. air
C. carbon dioxide
B. steam
D. water
25. Chemical leavening agent producing carbon dioxide are the following EXCEPT
A. baking soda, baking powder, steam
C. baking soda, yeast, baking powder
B. sodium bicarbonate, salt, yeast
D. none of the above
PART III:
ENHANCING TEST TAKING SKILLS
1. The flour which is considered the richest in nutritive content and is highly recommended for
bread making
A. all purpose flour
C. pastry flour
B. cake flour
D. whole wheat flour
2. The leavening agent that utilizes sugar as its source of energy
A. Molds
C. bacteria
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B. Yeasts
D. moisture
3. In cake making, a shortening that creams well has the ability to be aerated thus resulting in a
better leavened product. This shortening that responds best to creaming is
A. land
C. hydrogenated shortening
B. butter
D. hog fat
4. The tenderness of baked product is attributed by the prevention of the confusion of gluten
strands during mixing. This quality is produced by the addition of
A. sugar
C. eggs
B. fat
D. liquid
5. The application of dry heat on cakes, breads, and pastries is called
A. Baking
C. barbecuing
B. Basting
D. blending
6. To maintain the juiciness of meat while broiling is
A. Baking
C. barbecuing
B. Basting
D. blending
7. The melting of sugar in custard making is
A. Candy making
C. coagulation
B. Caramelizing
D. crystallization
8. Carrots and potatoes in salad making are ---A. Cubes
C. slices
B. Dice
D. pieces
9. Coating chicken and fish fillet with flour or other fine substances is
A. Coating
C. breading
B. Dotting
D. dredging
10. Separating cooked fish or chicken into strips with the use of one hand is
A. Cutting
C. flaking
B. Slicing
D. folding
11. Onions and garlic are usually chopped into very small pieces. This process is called
A. Marinate
C. slice
B. Mince
D. sliver
12. Cooking with a small amount of fast is to
A. Pan fry
C. deep fry
B. Braise
D. brod
13. Cooking process involve in the preparation of adobo, asado, mechado
A. Braising
C. stewing
B. Steeping
D. stir frying
14. Denaturation of protein in albumin of egg whites to improve the volume of chiffon and sponge
caked is done by
A. Beating
C. mixing
B. Blending
D. whipping
15. Flour mixture is a blend of liquid and flour and other ingredients. Viscous flour mixtures that are
handled and shaped by hand are called
A. Pour batters
C. bacteria
B. Drop batters
D. drop dough
16. The following are the microorganisms acting as spoilage agents except
A. Molds
C. bacteria
B. Yeasts
D. enzymes
17. Fish and meat goes through a series of change after death
A. The lactic acid content in fish is in general lower than that of meat
B. There is less connective tissues in fish and more genuine muscle tissue
C. Fish flesh contains between 0.2 and 2.6 % trim ethylamine oxide (TMAO)
D. All of the above
18. The following are food preservatives except
A. Salt
C. vinegar
B. Sugar
D. salitre
19. The following are food preservation except
A. Prevention or delay of self-decomposition of the food
B. Prevention or delay of microbial decomposition
C. Prevention of damage by insect , rodents, by mechanical causes
D. Prevention of delay through asepsis
20. Bacteria which cause food infection or poisoning are the following except
A. Salmonellesis
C. Clostridium Botulinium
B. Clostridium Perfringes
D. Staphylococcus Aureus
21. Spollage agents (or organisms) usually come from the following except
A. Excreta of animals, birds, and reptiles
B. Infected cattle, pigs, and poultry
C. Inflamed lesion and skin infections such as boils, pimples, aches, etc.
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22. To extend the shelf life o food, any of the following maybe done except
A. Dry it
C. heat it
B. Cool it
D. chop it
23. In this method the package serves as the container in which the food is heat processed and is
an integral part of this method of preservation
A. Drying
C. freezing
B. Sugar preservation
D. canning
24. Which of the following is a suggestion for planning meals
A. Provide for specific food allowances for all members of the family
B. Include three servings of visible fat daily preferably from vegetables sources containing
polyunsaturated fats.
C. Plan two serving of fruits and vegetables daily
D. All of the above
25. The following are the factors that must be considered in determining the food budget. Which
does not belong?
A. Home production of food
C. size and composition of the family
B. Income
D. foods in season
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