Food Selection PDF

**LESSON: FOOD SOURCE** **What are food sources?** - Are the **different sources** that **provide food for the survival of humans** and **animals**. What are the main sources of food? - **Plants and animals are the main source** of food for all the organisms on earth. - Food obtai...

**LESSON: FOOD SOURCE** **What are food sources?** - Are the **different sources** that **provide food for the survival of humans** and **animals**. What are the main sources of food? - **Plants and animals are the main source** of food for all the organisms on earth. - Food obtained **from ANIMALS** is the **main source of highly nutritious and rich protein and fats: beef, pork, meat, chicken. egg, poultry, milk, cheese and fish.** - Whereas **PLANTS provide us** with **fruits and vegetables: rice, wheat, maize, pulses, and other food crops** an important **source of highly rich fibers, proteins and carbohydrates**. Classification of Vegetable Are **classified according to which part of the plant is eaten**. Some vegetables **fit into more than one category when several different parts of the plant are edible**, e.g. both the roots and leaves of beetroot can be eaten. What are the different parts of the plants that are used as food? The **roots, stem, leaves, flowers, seeds and fruits** of a plant are used as food. For eg., carrot, radish, potato, turnip, beetroot and sweet potato. What is the difference of Bulb, Tubers and Rhizome Vegetables? Bulbs Usually **grow just below the surface of the ground** and **produce a fleshy, leafy shoot above ground**. Bulbs usually **consist of layers**, or **clustered segments**. A bulb is a **thick stem** of the plant that **grows underground** and **functions as a nutrient storage organ**. They're **usually round or oval**, and **pointy at the top**. Most bulbs **have layers that protect them**. Flowers The **edible flowers of certain vegetables.** Vegetable fruits - Vegetable fruits are **fleshy and contain seeds.** Ex. bitter melon, capsicum, chilli, choko, courgette, cucumber, eggplant, fuzzy melon, Indian marrow, marrow, plantain, pumpkin and squash, scallopini, tindora, tomatillo, tomato, turia (ribbed gourd). Fungi - Are **commonly known as mushrooms**. Ex. Button/White, Chanterelle, Shiitake, Oyster, Portobello. Leaves vegetables The **edible leaves of plants.** Ex. Bok choy, Brussels sprouts, cabbage, lettuce, Ong choi, puha, radicchio, silver beet, sorrel, spinach, tat soi, tung ho, watercress, witloof, Wong nga baak (Peking cabbage). Rhizomes **Grow sideways and unfold several buds** on which **roots grow downwards** and **sprout with shoots upwards**. Seeds/Beans/Legumes - ***Legumes***. apart from sweet corn, seeds grow in pods which **are sometimes eaten along with the seed**. - ***Bean*** (green, French, butter, snake), broad bean, pea, snow pea, sweet corn. Stems The **edible stalks of plants** when the stalk is **the main part of the vegetable.** Ex. asparagus, celery, kohlrabi Tubers Vegetables which **grow underground on the root** of a plant. These are the **thick stems of certain plants,** and their **function is to accumulate nutrients, water, and energy for the plant**. - It's a vegetable with large, edible, bulb like **roots that contains high amount of nutrients**. It doesn't contain fats and is low in calories, capable of producing new plants and should be stored to a dry place. Ex. potato, yam How many edible plant species are there on earth? **More than 3 lakh** (a hundred thousand) **edible plant species in the world**. Only **300 species are eaten by humans** around the world What are the main components of food? The main components of food: **vitamins, minerals, proteins, carbohydrates, fats, fibers and water.** What is the Composition of Food? Foods **are made of both energy and non-energy components**. The **energy** is **obtained in the form of calories** that are **required by our body cells**. ***Carbohydrates*** -- It is the **primary source of energy** for our bodies. It **comprises of sugars** **that are present in food** and directly impact the blood sugar level. ***Protein*** -Protein is a **crucial part of our body to repai**r, **build, and renew the organs** and **damaged tissues** in our body. ***Fats*** -- Fats play a vital role in the **freight system** **of transporting several vitamins** **throughout the body** with **essential fatty acids**. ***Vitamins and Minerals*** -- These **are not required daily** but **still essential to healthy living.** ***Dietary Fiber*** -- This is a **vegetable element** that is **not digested by our body**. This only helps in intestinal regularity. What is the Role of Nutrients for Our Bodies? Nutrients are **substances that are generally found in different foods and its constituents.** It **helps in** **driving biological activities**, and hence, it is essential for our body. How are animals an important source of food? The food obtained from animals **provides a variety of micronutrients** that are **difficult to obtain from plant sources**. The food obtained by them is **highly nutritious and rich in vitamins and proteins**. **Food From Animals** Animal products **are used as food directly or indirectly**. **Milk, eggs and meat** are important **examples of food from animals.** Animal products too are a **rich source of nutrients.** The food chain is composed of exactly these animals starting with **organisms that use the energy of the sun to the apex at which the organisms are predators and rely on producers**. What are the different food products obtained from animals? Milk **Cows, buffaloes, sheep, goat, and camels** are a **great source of milk**. Milk is also called as an **ideal food**. It is **rich in vitamins**, **minerals**, **proteins**, **carbohydrates** and **fats**. Eggs **Chickens, ducks, geese, and quails** are **raised for eggs and meat**. The egg is a **rich source of protein** and **vitamin**. The **yolk** of the egg is **mostly made up of egg**. It also **contains vitamins, phosphorus, calcium and iron**. Meat Meat is of **two types- red meat and white meat**. The **meat of cow, goat, sheep and pigs has a lot of fat** and is called **red meat**. **White meat** contains **less fat and is obtained from chicken and fish**. ***White meat*** is **healthier and can be easily digested** as compared to the red meat. Meat is **rich in proteins, vitamins, zinc, phosphorus and iron.** **Food Pyramid** A food pyramid is a **representation of the optimal number of servings to be eaten each day** from each of the basic food groups. The **first pyramid** was **published in Sweden in 1974**.The **1992 pyramid** introduced by the **United States Department of Agriculture (USDA)** was called the \"F**ood Guide Pyramid**\" or \"**Eating Right Pyramid**\". It was **updated in 2005** to \"**MyPyramid**\", and then it was replaced by \"**MyPlate**\" **in 2011.** FOOD SAFETY **SECTION 1. Short Title. -- This Act shall be known as the "Food Safety Act of 2013".** **Rule 1.1** These Rules and Regulations shall be known as the **Implementing Rules and Regulations (IRR) of Republic Act 10611**, "An Act to Strengthen The Food Safety Regulatory System In The Country To Protect Consumer Health And Facilitate Market Access Of Local Foods And Food Products, And For Other Purposes" otherwise known as the "**Food Safety Act of 2013**". Rule 1.2 These rules are promulgated **to facilitate compliance** with the provisions of the Food Safety Act of 2013. Rule 1.3 The Food Safety Act of 2013 shall be the **framework for implementing the farm to fork Food Safety Regulatory System**. **Basic Food Safety Article III. Section 5 of the Food Safety Act of 2013. The Basic Principles of Food Safety** **SECTION 5. Food Safety Requirements**. -- To ensure food safety, the following general guidelines shall be observed: **Rule 5.1** Food safety requirements shall guide decision-making on potential adverse health effects that may occur from the consumption of the food and the need to identify risk management options. **Rule 5.2** The food business operator (FBO) and the regulatory agency shall take the necessary steps to be knowledgeable of the conditions under which food could become unsafe or injurious to health. (a) In determining whether food is unsafe, the following shall be considered: (1) The normal conditions of the use of food by the consumer. ** Rule 5a.1.** Food shall be presented in accordance with their intended use as provided for in the specific guidelines developed and determined by the FSRA. (2) The normal conditions maintained at each stage of primary production, processing, handling, storage and distribution; (3) The health of plants and animals from where the food is derived; (4) The effect of feeds, crop protection chemicals and other production inputs on otherwise healthy plants and animals; and (5) The information provided to the consumer. This includes the information provided on the label or any information generally available to the consumer. This should aid consumers in avoiding specific health effects from a particular food or category of foods. **Rule 5a.2** All information provided to consumers on food and its preparation, such as during cooking demonstrations, cooking shows, fresh and processed food product launching and other similar activities, shall observe the requirements for hygienic food handling and other practices for safe food preparation. (b) In determining whether food is injurious to health, regard shall be given to the following: (1) The probable immediate, short-term or long-term effects on subsequent generations of that food on health; **Rule 5b.1**. The DOH shall monitor the effects of food on the health of individuals and on subsequent generations (e.g. non-communicable diseases, micronutrient deficiencies). (2) The probable cumulative effects; and (3) The particular health sensitivities of a specific category of consumers where the food is intended for that category. (c) In determining whether food is unfit for human consumption, regard shall be given to the unacceptability of the food according to its intended use due to contamination by extraneous matter or through putrefaction, deterioration or decay; **Rule 5c.1** In declaring a food unfit for human consumption, the condition of the food shall be evaluated through physical, chemical, microbiological, microscopic and other tests, whenever necessary. (d) Where unsafe food, is part of a batch, lot or consignment of food of the same class or description, it shall be presumed that all food in that batch, lot or consignment is also unsafe; (e) Food that complies with specific national law or regulations governing food safety shall be deemed safe insofar as the aspects covered by national law and regulations are concerned. However, imported food that is declared unsafe, by the competent authority of the exporting country after entry into the country shall be withdrawn from the market and distribution channels; and (f) Compliance of a food product with specific standards applicable to a specific food shall not prohibit the competent authorities to take appropriate measures or to impose restrictions on entry into the market or to require its withdrawal from the market, where there is reason to suspect that such food product shows food safety related risks. ** Rule 5f.1** FSRAs shall restrict entry into the market or apply other measures to protect consumer health when food meeting specific standards is subsequently found to be a potential source of food safety related risks. The measures shall be enforced until new scientific data are obtained and/or after appropriate testing and inspection are carried out to confirm safety of the food. **7 PRINCIPLES OF Hazard Analysis Critical Control Point (HACCP)** **Conduct a hazard analysis** Begin with a **review of every step in the entire process** from production up to the consumption the products and **consider the potential risk for biological chemical and physical contaminations**. **Identify critical control points** If standard operating procedure failed in the establishment A, **CCP Is establish** as **a process to control the hazard** and prevent, eliminate or reduce the hazard to unacceptable level **For each essential control point establish critical limits** The **critical limits might be a measure a water activity** that **prevents microbial growth** or measure of time and temperature. Remember the **critical limits must be science and evidence based.** Establish critical control point monitoring requirements **Develop and implement a method** for **monitoring your CCP**s. Establish corrective action **Develop corrective actions** that will help keep potentially hazardous food away from consumers. Establish verification procedure **HACCP** plan should be routinely verified to ensure that it is effectively preventing and control controlling hazards and that it is being followed and applied consistently. Establish record keeping and documentation procedure **Requires to keep records documenting consistent** records make it possible to demonstrate that the food manufactured was produced safely. But it is being followed and applied consistently. **7S MODEL** SORT **Identify and eliminate unnecessary** items from your workplace. Red Tag Technique. SYSTEMATIZE **Arrange unnecessary items** in good order. SWEEP **Clean your Workplace** thoroughly. STANDARDIZE **Maintain a high standard** of Good Housekeeping. SAFETY **Maintain safety** in workplace. SELF-DISCIPLINE **Do things spontaneously** and **willingly** without being told/order. SUSTAIN **Continue 7S activities** to achieve good results. **Food storage** the optimum cooking temperature and adequate storage are the cornerstones fundamental food safety. 1. Use a food thermometer to safely cook all food to the recommended minimum internal temperature. 2. Cold food storage Chart: refrigerate food foods to keep them from spoiling 3. Create a schedule using the meat and poultry charge charts to decide how long to cook the various meat and poultry products. 4. Food safety is in a Disaster or Emergency: this means how to keep food safe during and after an emergency like a flood fire or a disaster KITCHEN TOOLS, UTENSILS AND EQUIPMENTS KITCHEN A room or space in a dwelling commercial establishment where food is prepared. - Appliances, Countertops, Cabinets and storages. 2 CLASSIFICATIONS OF KITCHEN 1. **Home based** that includes thoughtful placements or design. (Can be a dirty kitchen or the inside one). Types of Residential Kitchen One Wall: Extreme space saving capabilities **ideal for studio-type apartment**. Galley: **Walk-through kitchen** that has 2 opposite walls. L-shape: Maximizes efficacy that **is connected in a 2 wall.** Horseshoe: also known as **U-shaped connected into 3 walls**. Island-Centered: With **a centered island** Peninsula: Like L-shape but **has connecting countertops** 2. Arrangement and flow of activities **inside a food facility.** The used of raw/untreated materials such as exposed brick or concrete, and metal finishes. TYPES OF COMMERCIAL KITCHEN 1.RESTAURANTS (Found in resto) 2\. HOTELS (Hotel and resorts) 3\. CATERING (Offsite kitchen) 4\. BAKERY (Baking Pastry) 5\. BUTCHER (Meatshop/Processing) 6\. COMMISARY (Multiple food business) 7\. GHOST (Take-out or online services) 8\. FOOD TRUCK (vehicle from which food is sold) 9\. INSTITUTIONS (school, hospitals, oth) 10\. GALLEY/IN-FLIGHT (Plane kitchen) 11\. FIELD/MILITARY (military bases) 12\. TEST (experimenting new product) KITCHEN EQUIPMENT AND MACHINERIES EQUIPMENTS Encompasses a wide range of items that is both manual and electric or mechanical. Ex. Pots, Pans, Blenders, Ovens, Stoves etc. Machineries Generally, refers to larger often emphasize as industrial grade equipment, designed for high volume foods. Ex. Ovens, Grills, deep fryers, dishwashers etc. KITCHEN TOOLS VS. KITCHEN UTENSILS TOOLS Refers to a broad category of items used for various tasks in food preparation that include both manual and electronics. Often performs specific functions like cutting, mixing, blending and others that can range from simple handle. **CARAJAY**: Traditional Filipino pan **NON-STICK**: Type of frying pan coated polytetrafluoroethylene or TEFLON, preventing food from sticking, **SKILLET:** Versatile cooking pan with low sides and long handle. **SAUTÉ PAN:** Like skillet. **WOK:** Traditional Chinese cooking vessel. **SAUCEPAN:** Deep cooking vessel with straight sides **CASSEROLE:** large, deep pan or bowl used for cooking a variety of dishes in the oven. **STOCK POT:** Large deep vessel that has tall straight side with a steamer. **STEAMER**: Cooking using steam. **PRESSURE CANNER**: Canning and preserving food **PRESSURE COOKER:** Versatile appliances used for fast and efficient cooking. TYPES OF KNIVES - **BREAD KNIFE**: 8-10 INCH (slice all kinds of bread) - **CHEF'S KNIFE**: 6-12 INCH (versatile knives/ can be used for anything) - **PAIRING KNIFE**: 2.5-4 INCH (coring or peeling) - **UTILITY KNIFE**: 4-7 INCH (general manual work purposes) - **SANTOKU**: 5-7INCH (Japanese name refers to its \"three virtues\" or main uses: cutting, slicing and chopping.) - **CARVING KNIFE**: 8-12 INCH (carving all types ) - **BONING KNIFE**: 5-7 INCH (narrow blades for deboning, trimming, and slicing) - **CLEAVER/BUTCHER'S KNIFE**: 6-8 INCH (splitting up large pieces of soft bones) - **FILLETING KNIFE**: 6-9 INCH (thinly slice raw or cooked meat or fish) - **SERRATED** **KNIFE:** 4-5 INCH ( Cut products with a hard outside and a softer inside) UTENSILS tool you can hold in your hand and use around the house or for cutlery or food consumption. Grains and Cereals Grains **Seeds and fruits of cereal corps** and other grasses that has **nutritional value and versatility**. Cereals Are **food made from grains** often **processed grain products.** **COMMON GRAINS AND CEREALS** **RICE** staple food for more than half of the world's population. **WHEAT** used to make flour for red pasta and pastries. **OATS** are commonly eaten as oatmeal or rolled oats BARLEY used in soup, stew, beer and whiskey product for its fermentable sugar. **QUINOA** is a complete source of protein often used as substitute to rice **MILLET** is a small seed grain used for various traditional dishes. **STRUCTURE AND COMPOSITION OF GRAIN** **BRAN** outer layer **ENDOSPERM** inner layer or the white seed **GERM** embryo of the grain **BENEFITS OF THE WHOLE GRAINS** - - - **REFINED GRAINS** - - **CHARACTERISTIC OF REFINED GRAINS** - - - - - - - **WHOLE GRAINS** - **unrefined rice,** rice brown rice all oats whole barley quinoa **REFINED GRAINS** milled rice with the **husk bran and germ removes**. White rice, white flour **PROCESS GRAINS** **grains that have undergo milling** Flours and meals that are both a finely ground forms of grains **CRACKED GRAINS** **Whole grains** that have been **broken into smaller pieces**. Cracked wheat, bulgur **EXTRUDED** **Processed using extrusion** techniques. VARIOUS COOKING FOR GRAINS AND CEREALS BOILING RICE- **specific water to rice ratio** (2c of water to 1 c rice) QUINOA- 2:1 **water to quinoa ratio** bring to boil ROASTING **BARLEY-** **Roasting before cooking** can enhance barleys nutty flavor. SIMMERING OATS- oat is made by simmering oats BARLEY- soups and stew until tender PRESSURE COOKING -Effective for Brown Rice and Barleys cause it can reduce cooking time. PILAF METHOD Rice and quinoa sauté grains in oil before adding water. PASTA AND NOODLES NOODLES - - - PASTA - - TYPES OF NOODLES EGG NOODLES RICE NOODLES SOBA NOODLES UDON NOODLES VERMICELLI TYPE OF PASTA SPAGHETTI FETTUCINE PENNE FUSILLI RAVIOLI FRESH, DRIED AND INSTANT NOODLES/PASTA CRITERIAN IN SELECTING PASTA/NOODLES PROPER STORAGE TECHNIQUES FRESH: cool or refrigerate in original packaging that can last 1-2 weeks. **DRIED**: storing dry pasta in an air-tight box or container in a cool, dry place. **INSTANT**: cool dry place with the packaging intact. MEAT An animal flesh Meat Cookery: The methods and techniques used to prepare and sook meat: GAME ANIMALS: Wild animals or non-domesticated. DOMESTICATED ANIMALS: Tame or kept as pet or on farms. SOURCES OF MEAT CATTLE- Domesticated bovine animals Cow: matured FEMALE cattle Bull: mature MALE cattle Calves: YOUNG cattle PIGS, SHEEPS, GOATS, CHICKENS SLAUTHERING PROCESS Can be MECHANICAL, ELECTRICAL OR CARBON DIOXIDE - LIVESTOCK, RECEPTION, WASHING - STANNING, STICKING, BLEEDING - SCALING OR BOIL - DEHAIRING/ SINGEING - DRESSING - EVISCERATION - CHILLING - CUTTING AND BONING - MEAT FOR CONSUMPTION CLASSIFICATION OF MEAT - - - - - - - - - NUTRITIONAL VALUE OF MEAT 1. 15-25% PROTEIN 2. SATURATED FATS 3. NO CARBOHYDRATES 4. GOOD SOURCE OF VITAMIN A/B (can be offals) 5. iron and phosporus (like liver) 6. 50-60% water **STRUCTURE OF MEAT** 1. **MUSCLE FIBERS** (made up of collagen & elastin) 2. **CONNECTIVE TISSUES** 3. **COLLAGEN** - **Intermuscular Fat** (Marble Fats) - **Intramuscular Fat** (Muscle Fibers) **TOUGH AND TENDER MEAT** **REASON: AGE AND ACTIVITIES** **TOUGH MEAT**: ACTIVE ANIMALS - OLD ANIMALS - CONNECTIVE TISSUES **TENDER MEAT**: INACTIVE PARTS - YOUNG MEAT - **ROUND (MOST EXERCISE)** - **LION** - **RIB** - **CHUNCK** 1. **FRESH: 5.5-6.2 pH** 2. **NORMAL: 7.2-7.4 pH** 3. **RED MEAT: 5.5 pH** 4. **POULTRY: 5.9 pH** **DONENESS OF MEAT** 1. **VERY RARE: 55⁰C-130⁰F** 2. **RARE: 60⁰C-140⁰F** 3. **MEDIUM RARE:63⁰C-145⁰F** 4. **MEDIUM DONE: 71⁰C-160⁰F** 5. **WELL DONE: 77⁰C-170⁰F** The temperature should the freezer be kept **0⁰F** Use most cooked leftovers within** 3 to 4 days** Temperature Danger Zone **4°C to 60°C** Note: HINDI KO NA SURE YUNG IBA HUHUNESS BUT GOOD LUCK TO ALL!!