Meal Planning and Preparation 2 for all ppt

Planning meals for all age groups

1. FOOD PREPARATIONFOOD PREPARATION

2. FACTORS TO BE CONSIDERED WHEN FACTORS TO BE CONSIDERED WHEN
PLANNING A MEALPLANNING A MEAL
•Nutrition- balanced meal.Nutrition- balanced meal.
•Follow healthy eating Follow healthy eating
guidelines.guidelines.
•Requirements of age-group Requirements of age-group
being served.being served.
•Special diets e.g. coeliac.Special diets e.g. coeliac.
•Variety- tastes, colour, Variety- tastes, colour,
texture, cooking methodstexture, cooking methods..
•Time available.Time available.
•Knowledge & skill.Knowledge & skill.
•Budget.Budget.
•Availability of ingredients.Availability of ingredients.
•Availability of equipment.Availability of equipment.

3. CHANGES THAT HAPPEN DURING CHANGES THAT HAPPEN DURING
FOOD PREPARATION FOOD PREPARATION
Physical ChangesPhysical Changes
Increase in size e.g. soaking Increase in size e.g. soaking
dried food.dried food.
Thickening e.g. whipping Thickening e.g. whipping
cream.cream.
Loss of nutritive value e.g. Loss of nutritive value e.g.
water - soluble vitamins water - soluble vitamins
dissolve into water.dissolve into water.
Tenderising e.g. meat is Tenderising e.g. meat is
tenderised by beating, tenderised by beating,
mincing.mincing.
Chemical changesChemical changes
Colour change e.g. enzymatic Colour change e.g. enzymatic
browning.browning.
Nutrient loss e.g. enzyme Nutrient loss e.g. enzyme
oxidase destroys vitamin C.oxidase destroys vitamin C.
Tenderising e.g. proteolytic Tenderising e.g. proteolytic
enzymes tenderise meat enzymes tenderise meat
fibres.fibres.
Increase in size e.g. yeast Increase in size e.g. yeast
dough expands as enzymes dough expands as enzymes
make COmake CO
22 . .

4. CHANGES THAT HAPPEN DURING CHANGES THAT HAPPEN DURING
COOKING OF FOOD COOKING OF FOOD
Physical ChangesPhysical Changes
Texture changes e.g. cell walls Texture changes e.g. cell walls
soften in vegetables.soften in vegetables.
Bacteria killed.Bacteria killed.
Nutrient loss e.g. vitamins & Nutrient loss e.g. vitamins &
minerals dissolve into cooking minerals dissolve into cooking
liquid.liquid.
Food solidifies e.g. egg protein Food solidifies e.g. egg protein
coagulates.coagulates.
Food thickens e.g. Food thickens e.g.
gelatinisation of starch.gelatinisation of starch.
Shrinkage - protein coagulates Shrinkage - protein coagulates
& shrinks e.g. meat.& shrinks e.g. meat.
Chemical ChangesChemical Changes
Maillard reaction – when amino Maillard reaction – when amino
acids & carbohydrates are acids & carbohydrates are
heated together, the food turns heated together, the food turns
brown.brown.
Caramelisation - sugar heated Caramelisation - sugar heated
above dissolving point turns above dissolving point turns
brown e.g. toffee.brown e.g. toffee.
Dextrinisation - long starch Dextrinisation - long starch
chains break into shorter chains chains break into shorter chains
called dextrins & a brown called dextrins & a brown
colour develops e.g. toasting colour develops e.g. toasting
bread.bread.

5. REASONS FOR COOKING FOODREASONS FOR COOKING FOOD
•To destroy pathogenic bacteria making food safer.To destroy pathogenic bacteria making food safer.
•To destroy enzymes and prevent food spoilage.To destroy enzymes and prevent food spoilage.
•To make food palatable & digestible e.g. starchy foods like To make food palatable & digestible e.g. starchy foods like
potatoes.potatoes.
•To improve appearance e.g. meat.To improve appearance e.g. meat.
•To develop flavour e.g. meat extractives released (aroma).To develop flavour e.g. meat extractives released (aroma).
•To stimulate digestive juices - sight & smells of cooked food.To stimulate digestive juices - sight & smells of cooked food.
•To destroy natural toxins e.g. red kidney beans.To destroy natural toxins e.g. red kidney beans.
•To combine ingredients and create new flavours.To combine ingredients and create new flavours.

6. UNDERLYING PRINCIPLES OF UNDERLYING PRINCIPLES OF
COOKING FOODCOOKING FOOD
Conduction - Conduction - Transfer of heat from oneTransfer of heat from one molecule to molecule to
another by vibration of molecules. E.g. heat passing from another by vibration of molecules. E.g. heat passing from
the cooker hob through the base of the saucepan.the cooker hob through the base of the saucepan.
Convection - Convection - Molecules near heat source become hot, less Molecules near heat source become hot, less
dense and rise up. This allows cold molecules to take their dense and rise up. This allows cold molecules to take their
place. This sets up convection currents and heat is spread place. This sets up convection currents and heat is spread
e.g. simmering stews.e.g. simmering stews.
Radiation - Radiation - Heat passes in straight rays, from the source, Heat passes in straight rays, from the source,
to the first solid object they reach, without heating air in to the first solid object they reach, without heating air in
between e.g. grilling burgers.between e.g. grilling burgers.
Most cooking methods involve one or more of these Most cooking methods involve one or more of these
principles.principles.

8. METHODS OF COOKINGMETHODS OF COOKING
•Moist Methods: Moist Methods: Boiling, Simmering, Poaching, Stewing, Braising, Boiling, Simmering, Poaching, Stewing, Braising,
Steaming, Pressure cooking.Steaming, Pressure cooking.
•Dry Methods: Dry Methods: Baking, Grilling, Roasting, Barbecuing.Baking, Grilling, Roasting, Barbecuing.
•Frying: Frying: Dry, Shallow, Deep -fat, Stir.Dry, Shallow, Deep -fat, Stir.
•Microwave cookingMicrowave cooking..

9. CHOOSING A COOKING CHOOSING A COOKING
METHODMETHOD
•Ingredients available e.g. stewing beef or sirloin Ingredients available e.g. stewing beef or sirloin
steak.steak.
•Experience of cook.Experience of cook.
•Time available.Time available.
•Equipment available.Equipment available.
•Desired result e.g. crispy, brown, moist.Desired result e.g. crispy, brown, moist.
•Fuel economy.Fuel economy.
•Retention of nutrients.Retention of nutrients.

10. BOILING / SIMMERINGBOILING / SIMMERING
Definition Guidelines Suitable
foods
Advantages &
Disadvantages
•Cooking by Cooking by
convection & convection &
conduction in conduction in
liquid @ 100liquid @ 100ºC ºC
in covered in covered
saucepan on saucepan on
the hob.the hob.
•Simmering - Simmering -
90 90 ºCºC
•100 100 ºC @ all ºC @ all
times.times.
•Vegetables - Vegetables -
small amount small amount
of liquid.of liquid.
•Use cooking Use cooking
liquid – soups, liquid – soups,
sauces.sauces.
•Cook food for Cook food for
shortest shortest
possible time.possible time.
•Meat - Meat -
bacon, bacon,
mutton.mutton.
•Eggs.Eggs.
•Pasta.Pasta.
•Rice.Rice.
•Veg.Veg.
•Needs little Needs little
attention.attention.
•Clean.Clean.
•Food stays moist.Food stays moist.
•Digestible.Digestible.
•Less greasy.Less greasy.
•Little Little
preparation.preparation.
•Little flavour Little flavour
added.added.
•Loss of nutrients.Loss of nutrients.
•Lacks texture.Lacks texture.

11. POACHINGPOACHING
DefinitionGuidelinesSuitable
foods
Advantages &
Disadvantages
•Cooking by Cooking by
convection & convection &
conduction in conduction in
liquid @ liquid @
8585ºC in ºC in
covered covered
container on container on
hob or in hob or in
oven.oven.
•85 85 ºC @ all ºC @ all
times.times.
• Water Water
barely barely
moving, not moving, not
bubbling.bubbling.
• Use for Use for
delicate delicate
foods that foods that
need gentle need gentle
cooking.cooking.
•Fish.Fish.
•De-De-
shelled shelled
eggs.eggs.
•Fruit.Fruit.
•Clean.Clean.
•Food stays Food stays
moist.moist.
•Digestible.Digestible.
•Less greasy.Less greasy.
•Little flavour Little flavour
added.added.
•Loss of Loss of
nutrients.nutrients.
•Lacks texture.Lacks texture.
•Slow.Slow.
•Needs Needs
attention.attention.

12. BRAISINGBRAISING
Definition GuidelinesSuitable
foods
Advantages &
Disadvantages
•Cooking meat Cooking meat
in a small in a small
amount of amount of
stock, on a stock, on a
layer of layer of
vegetables vegetables
(mirepoix). (mirepoix).
Meat is in a Meat is in a
covered covered
saucepan on saucepan on
the hob.the hob.
•Combination Combination
of steaming of steaming
and stewing.and stewing.
•Use only Use only
enough stock enough stock
to cover to cover
vegetables.vegetables.
•Food can be Food can be
browned browned
under grill under grill
before before
serving.serving.
•Root Root
vegetablesvegetables
•Chicken.Chicken.
•Offal.Offal.
•Tougher Tougher
cuts of cuts of
meat.meat.
•Little attention Little attention
needed.needed.
•Food stays Food stays
moist.moist.
•Complete meal in Complete meal in
one pot – saves one pot – saves
fuel & wash-up.fuel & wash-up.
•Less nutrient Less nutrient
loss.loss.
•Digestible.Digestible.
•A lot of prep.A lot of prep.
•Slow. Slow.
•Lacks texture.Lacks texture.

13. STEWINGSTEWING
Definition GuidelinesSuitable
foods
Advantages &
Disadvantages
•Slowly cooking Slowly cooking
food in a little food in a little
liquid, by liquid, by
conduction & conduction &
convection, convection,
using gentle using gentle
heat (80 heat (80 ºC - ºC -
90 ºC), 90 ºC), in a in a
covered covered
container, on container, on
hob or in oven.hob or in oven.
•Bring to boil Bring to boil
& then reduce & then reduce
heat.heat.
•TemperatureTemperature
of 80 of 80 ºC -90 ºC -90
ºC.ºC.
•Keep Keep
covered.covered.
•Use pressure Use pressure
cooker to cooker to
reduce time.reduce time.
•Tough Tough
cuts of cuts of
meat/fish.meat/fish.
•Veg.Veg.
•FruitFruit
•Little attention Little attention
needed.needed.
•Food stays Food stays
moist.moist.
•Complete meal in Complete meal in
one pot – saves one pot – saves
fuel & wash-up.fuel & wash-up.
•Less nutrient Less nutrient
loss.loss.
•Digestible.Digestible.
•A lot of prepA lot of prep..
•Slow. Slow.
•Lacks textureLacks texture

14. STEAMINGSTEAMING
Definition Guidelines Suitable
foods
Advantages &
Disadvantages
•Cooking food Cooking food
slowly in steam slowly in steam
rising from rising from
boiling water.boiling water.
•Food can be Food can be
steamed:steamed:
•a. Between two a. Between two
plates.plates.
•b. In a covered b. In a covered
bowl in a saucepan bowl in a saucepan
of boiling water.of boiling water.
•c. In a steamer c. In a steamer
over boiling water.over boiling water.
•d. On a trivet in a d. On a trivet in a
pressure cooker.pressure cooker.
• A tightly A tightly
fitting lid fitting lid
prevents prevents
evaporation.evaporation.
•Water boiling Water boiling
before & during before & during
cooking.cooking.
•Food must not Food must not
touch liquid.touch liquid.
•Thin pieces Thin pieces
of chicken of chicken
and fish.and fish.
•Steamed Steamed
puddings, e.g. puddings, e.g.
canary, canary,
Christmas, Christmas,
chocolate.chocolate.
•Vegetables.Vegetables.
•No loss of No loss of
nutrients.nutrients.
•Clean.Clean.
•Food stays Food stays
moist.moist.
•Digestible.Digestible.
•Not greasy.Not greasy.
•Little flavour Little flavour
added.added.
•Lacks texture.Lacks texture.
•Slow.Slow.
•Not suitable Not suitable
for large pieces for large pieces
of food.of food.

15. BAKINGBAKING
DefinitionGuidelines Suitable
foods
Advantages &
Disadvantages
•Dry Dry
method of method of
cooking cooking
food by food by
convection convection
currents currents
in the in the
oven.oven.
•Pre-heat oven.Pre-heat oven.
•Steam made in Steam made in
the oven stops the oven stops
food drying, food drying,
tinfoil & tinfoil &
greaseproof greaseproof
paper also used.paper also used.
•Avoid opening Avoid opening
oven door.oven door.
•Bread. Cakes. Bread. Cakes.
Biscuits. Biscuits.
Pastries.Pastries.
•Vegetables Vegetables
e.g. potatoes, e.g. potatoes,
tomatoes, tomatoes,
peppers.peppers.
•Fruit e.g. Fruit e.g.
Apples.Apples.
•Puddings, Puddings,
apple crumble.apple crumble.
•Attractive Attractive
appearance.appearance.
•Doesn’t add Doesn’t add
fat.fat.
•Little loss of Little loss of
nutrients.nutrients.
•Dries food.Dries food.

16. GRILLINGGRILLING
Definition Guidelines Suitable
foods
Advantages &
Disadvantages
•Fast method Fast method
of cooking of cooking
food by food by
radiant heat radiant heat
under a grill.under a grill.
•Pre-heat grill.Pre-heat grill.
•Seal surface of Seal surface of
the food with high the food with high
heat, preventing heat, preventing
nutrient loss.nutrient loss.
•Use tongs to turn Use tongs to turn
food.food.
•Thin pieces of Thin pieces of
food only.food only.
•Don’t salt food Don’t salt food
before grilling.before grilling.
•Oil grill grid to Oil grill grid to
prevent sticking.prevent sticking.
•Meat - Meat -
chops, chops,
steaks, steaks,
burgers, burgers,
rashers. rashers.
•Vegetables - Vegetables -
tomatoes. tomatoes.
•Fish fillets.Fish fillets.
• Fast.Fast.
•Little loss of Little loss of
nutrients.nutrients.
•Reduces fat Reduces fat
content.content.
•Attractive Attractive
appearance & appearance &
taste.taste.
•Constant Constant
attention needed.attention needed.
•Dries food.Dries food.
•Spatters grease.Spatters grease.
•Unsuitable for Unsuitable for
tough or thick cuts tough or thick cuts
of meat.of meat.

17. BARBECUINGBARBECUING
Definition Guidelines Suitable
foods
Advantages &
Disadvantages
•Cooking food by Cooking food by
radiant heat on radiant heat on
a grid over a grid over
glowing glowing
charcoal.charcoal.
•Pre-heat Pre-heat
barbecue.barbecue.
•Seal surface with Seal surface with
high heat, high heat,
preventing preventing
nutrient loss.nutrient loss.
•Use tongs to turn Use tongs to turn
food.food.
•Thin pieces of Thin pieces of
food only.food only.
•Don’t salt food Don’t salt food
before before
barbecuing.barbecuing.
•Oil barbecue grid Oil barbecue grid
to prevent to prevent
sticking.sticking.
•Meat, Meat,
chops, chops,
steaks, steaks,
burgers, burgers,
rashers.rashers.
•VegetablesVegetables
e.g.tomatoese.g.tomatoes
•Fish fillets.Fish fillets.
• FastFast
•Little loss of Little loss of
nutrients.nutrients.
•Reduces fat Reduces fat
content.content.
•Attractive Attractive
appearance & appearance &
taste.taste.
•Constant Constant
attention.attention.
•Dries food.Dries food.
•Spatters grease.Spatters grease.

18. ROASTINGROASTING
Definition Guidelines Suitable
foods
Advantages &
Disadvantages
•Cooking food Cooking food
in a little fat in a little fat
in (a) a in (a) a
roasting tin in roasting tin in
the oven, (b) the oven, (b)
a saucepan on a saucepan on
the hob (pot the hob (pot
roasting), (c) roasting), (c)
on a spit, on a spit,
under a grill under a grill
or in an oven or in an oven
(spit (spit
roasting).roasting).
• Pre-heat oven.Pre-heat oven.
• Cooking time Cooking time
depends on weight.depends on weight.
•Baste every 30 Baste every 30
minutes.minutes.
•Use cooking juices Use cooking juices
for gravy.for gravy.
•Quick roasting Quick roasting
(tender cuts) - 230(tender cuts) - 230ºC ºC
for 20 mins, 190 ºC for 20 mins, 190 ºC
for remainder. for remainder.
•Slow Roasting (less Slow Roasting (less
tender cuts) - 175 tender cuts) - 175 ºC ºC
for all the cooking for all the cooking
time.time.
•Meat – Meat –
beef,beef,
lamb,lamb,
pork. pork.
•Poultry.Poultry.
•Vegetables Vegetables
e.g. potatoese.g. potatoes
•Vegetables & meat Vegetables & meat
cooked together.cooked together.
•Cooking liquid used Cooking liquid used
as gravy.as gravy.
•Attractive Attractive
appearance & appearance &
taste.taste.
•Not much prep.Not much prep.
•Spatters grease.Spatters grease.
•Not suitable for Not suitable for
tough cuts.tough cuts.
•Greasy.Greasy.
•Shrinkage occurs.Shrinkage occurs.
•Adds fat.Adds fat.

19. FRYINGFRYING
Definition Guidelines Suitable
foods
Advantages &
Disadvantages
•Dry –
cooking food
by
conduction in
frying pan on
the hob.
•Shallow –
cooking food
in hot fat.
•Deep –
cooking food
immersed in
hot fat.
• Pre-heat oil.Pre-heat oil.
• Use tongs for Use tongs for
turning.turning.
•Drain before Drain before
serving.serving.
•Coating food:
•Protects Protects
surface.surface.
•Texture.Texture.
•Flavour.Flavour.
•Appearance.Appearance.
•Meat - thin Meat - thin
pieces e.g. pieces e.g.
rashers, rashers,
chops, chops,
burgers, burgers,
sausages.sausages.
•Fish - thin Fish - thin
pieces e.g. pieces e.g.
steaks, steaks,
cutlets, fillets.cutlets, fillets.
•Eggs.Eggs.
•Vegetables.Vegetables.
•Doughnuts.Doughnuts.
•Quick.Quick.
•Attractive taste Attractive taste
& appearance.& appearance.
•Constant Constant
attention.attention.
•Spatters grease.Spatters grease.
•Not suitable for Not suitable for
tough meats or tough meats or
large cuts.large cuts.
•Not suitable when Not suitable when
cooking for large cooking for large
numbers.numbers.
•Greasy.Greasy.
•IndigestibleIndigestible

20. PRESSURE COOKINGPRESSURE COOKING
Definition &
principle
Structure Guidelines Suitable foods
•Fast moist method Fast moist method
of cooking food @ of cooking food @
high temps. in a high temps. in a
pressure cooker.pressure cooker.
•Used for boiling, Used for boiling,
stewing & steaming.stewing & steaming.
•Water under Water under
increased pressure increased pressure
boils @ higher temp. boils @ higher temp.
Pressure increased Pressure increased
inside pressure inside pressure
cooker by not letting cooker by not letting
steam escape. As a steam escape. As a
result, water boils @ result, water boils @
122122ºC. ºC. Food cooks in Food cooks in
1/3 of normal time.1/3 of normal time.
•Heavy Heavy
gauge gauge
saucepan. saucepan.
Locking lid.Locking lid.
•Rubber Rubber
gasket seals gasket seals
lid.lid.
•Trivet.Trivet.
•Separator Separator
basket.basket.
•Vent on lid.Vent on lid.
•Safety Safety
valve.valve.
•Follow Follow
instructions.instructions.
•Never overfill.Never overfill.
•Build up steam Build up steam
before applying before applying
weight.weight.
•Time very Time very
accurately.accurately.
•Reduce Reduce
pressure before pressure before
opening-opening-
•(a) Stand for 15 (a) Stand for 15
mins @ room mins @ room
temp.temp.
•(b) Under cold (b) Under cold
running water.running water.
•Stocks & soups.Stocks & soups.
•Stews.Stews.
•Vegetables e.g. Vegetables e.g.
potatoes.potatoes.
•Jam.Jam.
•Christmas Christmas
pudding.pudding.
•BottlingBottling

21. MICROWAVE MICROWAVE
Principle Guidelines Suitable dishes
•Electro- Electro-
magnetic magnetic
waves waves
penetrate the penetrate the
food to a food to a
certain depth certain depth
and cause the and cause the
molecules to molecules to
vibrate very vibrate very
rapidly. This rapidly. This
causes causes
intense heat. intense heat.
The The
remainder of remainder of
the food the food
cooks by cooks by
conduction.conduction.
•Time carefully.Time carefully.
•Timing is affected by:Timing is affected by:
Composition.Composition.
Thickness.Thickness.
Density.Density.
Temperature at the start.Temperature at the start.
Amount of food.Amount of food.
•Cover food, keep moist, cook Cover food, keep moist, cook
faster. faster.
•Turn or stir.Turn or stir.
•Pierce skins.Pierce skins.
•Arrange in circle, thickest bit Arrange in circle, thickest bit
outward.outward.
•No metal or foil.No metal or foil.
•Allow standing time.Allow standing time.
•Defrosting.Defrosting.
•Reheating.Reheating.
•Cooking.Cooking.
•Melting Melting
chocolate.chocolate.
•Heating liquid.Heating liquid.
•Unsuitable Unsuitable
dishesdishes
•Pastry.Pastry.
•Meringue.Meringue.

22. EFFECTS OF COOKING ON EFFECTS OF COOKING ON
FOODFOOD
Moist methodsMoist methods
Loss of vitamins and Loss of vitamins and
minerals into cooking liquid.minerals into cooking liquid.
Cellulose softens.Cellulose softens.
Collagen changes to Collagen changes to
gelatine.gelatine.
Flavours mix and develop.Flavours mix and develop.
Dry MethodsDry Methods
Vitamins B & C lost due to Vitamins B & C lost due to
high temperatures.high temperatures.
Grilling causes loss of fat.Grilling causes loss of fat.
Shrinkage - meat juices Shrinkage - meat juices
squeezed out - loss of squeezed out - loss of
nutrients.nutrients.
Food becomes crispy.Food becomes crispy.
Loss of fat causes loss of Loss of fat causes loss of
flavour.flavour.
Cooking smells are Cooking smells are
developed.developed.

23. EFFECTS OF COOKING ON FOODEFFECTS OF COOKING ON FOOD
Frying MethodsFrying Methods
•Generally adds fat.Generally adds fat.
•Coating adds nutrients.Coating adds nutrients.
•Food becomes greasier Food becomes greasier
and harder to digest.and harder to digest.
•Adds flavour.Adds flavour.
Microwave CookingMicrowave Cooking
•Quick cooking helps Quick cooking helps
retain nutrients.retain nutrients.
•Food stays soft and Food stays soft and
moist.moist.
•Food does not brown Food does not brown
unless the microwave has unless the microwave has
a grill also.a grill also.

24. VIDEO LINKSVIDEO LINKS
•https://www.youtube.com/watch?v=AgHosaTSZic
•https://www.youtube.com/watch?v=y8xjp6It078