Lesson 3 & 4 Organizing Meal Preparation.pptx

Organizing Meal Preparation

1. Organizing Meal Preparation Prepared by: Mr. Joshua B. Laxa , Lpt

2. Organizing Meal Preparation defines organization as the "process of identifying and grouping the work to be performed , defining and delegating responsibility and authority, and establishing relationships for the purpose of enabling people to work most effectively together in accomplishing objectives."

3. Tips on how to organize meal preparation Planning Selecting the recipes Marketing Scheduling Starting cooking Serving the meal Evaluating the meal

4. 1. Planning Plan a menu, keeping in mind the family’s nutritional needs . Plan the market order. Decide when and where to buy.

5. 2. Selecting the recipes Choose the tested recipes. Keep recipes in recipe files. Note any changes made in the recipe on the recipe card.

6. 3. Marketing Plan a menu, keeping in mind the family’s nutritional needs. Plan the market order. Decide when and where to buy.

7. 4. Scheduling Write down the time for serving the meal Decide what jobs are to be done and when to do them. Plan a time and work schedule. Indicate the time to begin and time for food to be finished. Start first with dishes that take the longest time to prepare .

8. 5. Starting Cooking Wash your hands Collect and have within easy reach supplies and utensils needed for preparing meal . Use standard measuring equipment and measure ingredients accurately. Cook with the right temperature Use thermometers when available

9. 5. Starting Cooking Keep a tray or dish on work surface to hold spoons, spatula and forks . Clean up as you work . Use newspapers or paper towels for jobs such as paring fruits and vegetables . Save utensils. Sift dry ingredients, and grate cheese and lemon rind on wax paper or paper towels .

10. 6. Serving the meal Picture how the dishes will look on the plate, then arrange them in the most attractive way possible . Serve hot foods, hot and cold foods, cold . Use edible garnishes . Choose a method of serving the meal that is pleasing yet simple . Learn the basic rules for setting the table so that it becomes a routine .

11. 7. Evaluating the meal Analyze the results of your efforts. Make a plan to improve your skills in meal management.

12. Control in Meal Management

13. Control in Meal Management Controlling the plan in action involves three phases: energizing, checking, and adjusting.

14. Work simplification techniques entail the conscious seeking of the simplest, easiest and quickest methods of doing work. It includes changes, which are to be made in these three aspects:

15. Hand and body motion Work Storage and Equipment The product

16. 1. Hand and body motion In meal preparation, many motions involving hand and body are made. All of them take a certain amount of effort. Good posture reduces strain on the muscles and delays the feeling of tiredness.

17. Eliminating Unnecessary Motions by: Using a tray to carry a number of items in one trip from the refrigerator to the work center. Arranging ingredients and utensils all within easy reach. Having a place for everything and keeping everything where it belongs . Combining several preparation tasks into one careful planning.

18. This Not This For the least expenditure of energy, the height of the work surface should be such that good posture can be maintained.

19. GOOD SITTING POSTURE This Not This

20. Good sitting posture can be maintained when the chair or stool you use is of the right work height

21. Work Simplification Techniques in Meal Preparation

22. Work Simplification Techniques in Meal Preparation Study the menu to determine the tasks to be done:

23. 1. Methods to be used and time schedule.

24. 2. Choose the simplest method for doing each task.

25. 3. Combine several preparation tasks (dovetailing) into one by careful planning .

26. 4. One task should be completed before another is begun.

27. 5. Assemble all necessary equipment before starting food preparation.

28. 6. Use "convenience" foods if necessary

29. 7. Certain tasks may be done sitting down to conserve energy.

30. 8. Wash, drain, clear, and tidy up while food is cooking.

31. 9. Always use and follow the time schedule in food preparation and cooking.

32. 10. Prepare one-dish meals more often.