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LICENSURE EXAMINATION FOR TEACHERS (LET)
Focus: FOOD AND MAN 1 (FOOD PRODUCTION AND PREPARATION WITH NUTRITION)
Competency:
To avoid error and save time and other resources follow the principles in getting ready to
prepare food.
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OBSERVE RULES FOR SAFETY AND SANITATION
► Handle all utensils properly.
► Avoid touching the food whenever possible.
► be clean and well-organized in your work.
► See to it that workers are free of communicable diseases, colds, sores or an
infected wound.
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.
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.
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C.EXPLAIN THE DIFFERENT METHODS OF NUTRIENT CONSERVATION
FOOD SELECTION
1. Exercise firmness and control in making decision in choosing what to buy based on nutritional
quality, health and safety of family and the family likes and values.
2. Establish the habit of buying foods of the best quality at the most reasonable price.
3. Appreciate the use of proper substitute when original ingredients are not available or too
expensive to buy.
4. Make it a habit of reading labels to get information about the product.
5. Practice allowing more than enough time in choosing what to buy so you can compare common
foods items and be able to select the best brand.
6. Control oneself in indulging in impulse buying and forgetting priorities when marketing. Stick to
the market list no matter what.
FOOD PREPARATION
1. Develop the habit of preparing all needed tools, equipment and ingredients before starting to
cook.
2. Practice all nutrient conservation measures to safe keep nutrient in food.
3. Appreciate a well-prepared nutritionally adequate and aesthetically prepared meal.
4. Adapt absolute hygiene in the preparation of food.
5. Exhibit a positive attitude towards work. Food preparation is a tiring but rewarding task.
6. Exercise patience and creativity in preparing food that is acceptable and appreciated by the
family.
7. Adopt scientific attitudes in preparing and cooking food using the right quality of ingredients,
correct measurement, correct temperature and correct procedure.
1. What to consider:
Consider foods that are inexpensive but contain relatively great amounts of nutrients.
Make an update of current prices in the market and foods in season and know where to
buy to get the good buys.
Choose and combine nutritionally economical foods to arrive at low cost adequate meals.
Based on the 1996 price monitor foods which could be considered nutritionally
economical include the following
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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 ¾ to 1 tablespoon per person) of liver in the menus was also
advised.
Minimizing costs of meals include purchasing and service in shopping, it is advised that
menu planners should
1. Cut fruits and vegetables immediately before cooking. This saves on nutrients.
2. Peel fruits and vegetables thinly. Some nutrients are found between the skin and flesh.
3. Use small amount of water when cooking vegetables. Use the water for soups and
sauces.
4. Do not overcook the vegetables nor reheat them. They tend to be soggy, unappetizing
and lose some of their nutrients.
5. Keep pot covered while cooking vegetables to prevent evaporation and oxidation of the
nutrients.
6. Avoid using baking soda in cooking vegetables. While it preserves the green color, it also
destroys the vitamins.
7. When cooking frozen vegetables place directly in boiling water. Do not thaw anymore.
8. Wash rice once or twice. Use the rice washing for soups to utilize nutrients in the
washing.
9. Fry meats, fish, and poultry at low temperature to make the protein content digestible.
10. In frying keep fat below smoking point because overheating makes it bitter and irritating.
11. When cooking hard cooked eggs, cool immediately to prevent the discoloration of the
yolk. The discoloration is due to the iron that accumulates in the periphery upon cooking;
when cooked rapidly these will diffuse back in the yolk.
12. When making dough be sure to dissolve the yeast in lukewarm water to activate the
yeast. Knead the dough until smooth and sanity. When proper kneading is done, the
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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.
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
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Chemical reaction is another cause of spoilage. Temperature, moisture and oxygen
favor these chemical reactions. Decomposition of refined oil, non-enzymatic browning
or amino-aldehyde reaction, and oxidation of ascorbic acid are examples of purely
chemical reactions.
Physical and mechanical causes also contribute to food detenoration. Bruising
moisture loss or gain, temperature extremes absorption of foreign odors of flavors
not associated with enzymatic reactions are just a few examples.
FREEZING
When food is placed in the refrigerator it does not spoil for some time. Many who have
refrigerator can buy food for a week supply. Cooked food is placed in the cold part of the
refrigerator. Raw meat, fish, some vegetables and some fruits are kept in the freezer part of the
refrigerator.
DRYING
Some foods are preserved by drying. Drying may be under the sun or dry wind of it
can be with the use of mechanical dryers. Some dried products include dried fish meat and
legumes like mongo, beans and other seeds. They can be kept for a long time.
PRESERVATIVES
Substances that are used for preserving food are called preservatives. Sugar, salt
spices, saltpeter, and vinegar are preservatives. Smoke dried products include dried fish meat
and tinapa are two examples of food cured by smoking. Candied fruits are preserved by sugar.
Tocino and tapa are treated with salitre or salt pepper.
STERILIZATION
Using heat to kill bacteria is a good way to preserve food. This is called sterilization.
Canned food and preserve food in glass jars have been sterilized.
CANNING
Canning is one of the most modern ways of preserving food. Many foods can be
canned. Sometimes, it is cheaper to buy canned foods than to can them at home. Preserving
food at home is expensive if the food to be preserved is to be bought. The materials and
equipment for preserving like wide-mouthed glass jars, rubbers, and pressure cookers are
costly. However, when there is a good harvest canning should be done so food will not be
wasted.
FERMENTATION
Wines and beers are produced by adding yeast which ferment the natural sugar.
Because fruits and juices spoils through the action of many organisms these are placed in a
container to shut out air. Yeast utilizes sugar even when without oxygen to produce alcohol
which acts as a preservative. When the container is opened, acetic acid bacteria will oxidize the
alcohol within the beverage producing vinegar.
All method of food preservation are based on the following principles (Frazer, 1967)
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2. Self- decomposition of food may be prevented or delayed by:
a. destruction or inactivation of food enzymes; and
b. prevention or delay of purely chemical reactions such us preventing oxidation by
means of an anti- oxidants
3. Damage by external factors like insects, animals or mechanical causes may be prevented
only with adequate packing of food
PRINCIPLE OF BAKING
1. Maintain hygiene and sanitation at all times. This means keeping oneself, the food, tools and
utensils and the surrounding clean.
4. Mixing techniques such as creaming, folding, beating, kneading, stirring, whipping and sifting
affects flour mixture and the resulting baked products.
5. Degree of mixing may alter viscosity or fluidity and texture of the finished product.
6. Optimum mixing time varies with each recipe according to ingredients, their proportions,
temperature, and the types of mixing. Optimum mixing is defined as that which partially or
completely dissolves sugar, develops gluten framework, distributes fat throughout and yield the
best flavor, texture and volume.
8. Normal temperature in the interior of a baked product is approximately that of boiling water. But
some barometer pressure declines with attitude it drops about 2ºF with rise of 1000 ft.
elevation. Thus baking time or temperature is increased accordingly.
9. The rate at which boiling point of water is reached within the baked product depends on oven
temperature, the ingredients, size and shape of pan.
-soft, spongy crumb like biscuit, bread, cakes do not reach internal temperature above boiling point.
-crisp, brittle or rapidly baked product like cookies crackers require internal temperature higher
than boiling temperature/
10. If oven temperature is too high than crust forms too fast limiting the expansion of the
leavening gas or reducing its volume.
11. If oven temperature is too low the dough dust out and the temperature in the interior does not
rise quickly to set the gluten thus limiting its volume.
12. Sift flour before measuring when recipe calls for it.
13. Pack sugar firmly and level on.
14. Use pan size called for in the recipe for good size, shape and contour.
15. Baking pan with straight sides gives a more velvety texture.
16. Baking pans of aluminum or in distribute heat evenly and give a delicate golden brown crust to
cake.
17. Two types of cake formula are the batter, shortened cake and foam type unshortened cakes.
Batter is reasonably high in fat while foam type depends on egg protein for the bulk of its volume.
Competency #1: Define common terms in food selection; preparation and cookery.
Item 1. Which of the processes below does not belong to the term sauté?
A. stir-fry C. fry
C. deep fry D. pan fry
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The correct answer is B.
The term refers to frying using a large amount of oil. Option C refers to trying regardless of the
amount of fat used therefore can be used as to mean sauté or deep fry, hence is more acceptable
than option b. An option d is another term that is used interchangeably with stir-fry and sauté while
option d may still result to tough not necessarily dry product.
Competency #2: Explain the different methods of nutrient conservation the vitamins
and minerals in vegetables
Item 2. Which of the following principles least conserve the vitamin s and minerals in vegetables?
A. wash vegetables before paring
B. cut vegetables only when about to be cooked
C. use a kitchen knife when paring
D. use a peeler when paring
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The correct answer is D
Option D refers to both packaging as well as keeping the hygienic consequence of canning. The
enclosure of the products in tin cans while subjecting to heat allows easy penetration. Option B is one
purpose of canning. When the product is sterilized and vacuum packed, vegetative organisms are killed
and growth is stopped. Option C is a consequence of canning. Vacuum enclosure of products in can
preserves the moisture content of the product
Competency #7: Differentiate five ways of preserving foods
Item 7. Water is one requirement for microorganisms to grow. To preserve food, remove water content
via dehydration. Dehydration is not the
A. formation of hydrophilic colloids (gels) which tie up the water
B. increase in solute concentration
C. crystallization of water as ice in freezing
D. Lowering of temperature to retard chemical reaction.
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A. vitamin C C. vitamin D
B. vitamin E D. vitamin A
15. In mother’s 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
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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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