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FSM Food Selection December 2 9

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67 views2 pages

FSM Food Selection December 2 9

Uploaded by

gabuamaryjane39
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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FSM- Food Selection and Preparation, December 2, 2024

Instruction:
Answer the following questions based on the activities/projects you
have done so far. Cite examples.
1. What are the factors to consider when selecting fresh fruits
and vegetables in the market?
Discuss the visual, tactile, and seasonal indicators to ensure quality
and freshness.
2. Why is proper food storage important in maintaining food
quality and safety?
Explain the role of temperature, humidity, and packaging in preventing
spoilage and contamination.
3. Compare and contrast the different methods of cooking
meat (e.g., grilling, roasting, frying, and boiling).
Discuss how these methods impact flavor, texture, and nutritional
value.
4. What is the significance of using the right utensils and
tools in food preparation?
Describe how improper tools can affect the quality, safety, and
efficiency of food preparation.
5. Why is portion control important in food preparation,
especially in professional kitchens?
Explain its role in cost management, waste reduction, and nutritional
balance.
6. Describe the principles of meal planning for a balanced
diet.
Include factors like nutritional requirements, food preferences, and
budget.
7. What is the importance of sensory evaluation in food
preparation?
Discuss how taste, smell, texture, and appearance contribute to the
overall food experience.
8. How does the process of marination improve the flavor and
texture of food?
Explain the science behind marinades, including the role of acids, oils,
and seasonings.
9. Discuss the importance of food plating and presentation in
enhancing the dining experience.
How does the visual appeal of a dish impact the perception of its taste
and quality?
10. What are the best practices for preventing foodborne
illnesses in the kitchen?
Explain the significance of hygiene, proper cooking temperatures, and
avoiding cross-contamination.
11. How does the cooking method affect the nutrient retention
of food?
Compare methods like boiling, steaming, grilling, and frying in terms of
their impact on vitamins and minerals.
12. Explain the process and benefits of blanching vegetables
before freezing them.
Why is this step necessary for preserving color, texture, and nutritional
value?
13. Why is it important to adapt recipes for dietary restrictions
and preferences?
Discuss how this ensures inclusivity and promotes healthy eating
habits.
14. What are the advantages of using local and seasonal
ingredients in food preparation?
Highlight the environmental, economic, and culinary benefits.
15. How does mise en place contribute to a successful cooking
process?
Describe how organization and preparation can impact efficiency and
outcome.

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