NAME: ABEGAIL R.

DE LEON COURSE&SECTION: BTVTED-FSM1A

FSM- FOOD SELECTION AND PREPARATION

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?
 When choosing fresh fruits and vegetables we have to consider those factors first the Visual
factors it’s color, shape, and size and surface for the color we must avoid that is dull, faded or
has spots or bruishes, next the shape we must choose fruits and vegetables that are
symmetrical and have a natural shape. Next, the size we have to avoid those that is too
small or too large select only those appropriate for their types. Then, the surface we have to
look for smooth, blemish-free surface. Next was the Tactile factors it’s firmness we have to
check and press gently on the chosen type of fruits and vegetables. The texture we have to
avoid those feels limp, mushy or rubbery. The smell we have to avoid those has a sour,
fermented, or off-putting smell. Lastly The Seaonal factors it’s availability we have to choose
fruits and vegetables that are in season is typically produce more flavorful and less
expensive.
 Examples: Fruits we use in making breakfast menu, mushroom omelet, cape cod coleslaw
2. Why is proper food storage important in maintaining food quality and safety?
 Proper food storage is crucial for maintaining food quality and safety. It hepls prevent
spoilage, contamination, and the growth of harmful bacteria that can cause foodborne
illness.
 Temperature we have to use refrigerator the cold temperature slow down the growth of
bacteria and enzymes that cause spoilage.
 Humidity the moisture control the right humidity level is important for preserving food
quality. Too much moisture can encourage mold growth, while too little can cause food to
dry to eat.
 Packaging we have to use the wrapper to provide a barrier against moisture and
contamination.
 Examples: the frozen foods and fruits we use in making breakfast menu, buffalo chicken
wings, cape cod coleslaw.
3. Compare and contrast the different methods of cooking meat (e.g., grilling, roasting, frying,
and boiling).
 Grilling the flavor and texture grilling imparts a smoky, charred flavor due to the high heat
and contact with the grill grates. In texture grilling creates a crispy, caramelized exterior and
a juicy interior.
 Roasting it’s flavor produce a rich, savory flavor often enchanced by herbs and spices.
Texture results in a tender, juicy interior and a slightly crispy exterior.
  Frying it’s flavor creates a crispy, flavorful crust and can enchance the natural flavors of the
meat. Texture results in a tender, juicy interior and a crispy, crunchy exterior.
 Boiling it’s flavor doesn’t add much flavor to the meat itself, but it can be used to create
flavorful broths and stocks the texture makes meat tender and can be used for tougher cuts.
 Examples: soup and canape
4. What is the significance of using the right utensils and tools in food preparation?
 The right utensils and tools are essential for efficient, safe, and high-quality food
preparation. Using a proper tools makes a big difference in the outcome of your dishes.
 Improper tools affect food preparation in terms of the following;
 Quality it can affect the texture, taste and apperance of food
 Safety can increase the risk of accidents, burns, and cuts
 Efficiency can make food preparation more time-consuming and difficult
5. Why is portion control important in food preparation, especially in
professional kitchens?

 Portion Control is absolutely critical in professional kitchens, and it’s crucial aspect of food
preparation
 Cost management precise portioning ensures that the right amount of ingredients is used for
each dish, minimizing waste and maximizing profit.
 Pricing Accuracy portion control allows for accurate pricing of menu items, ensuring that
each dish is priced fairly based on it’s ingredient costs.
 Waste Reduction: Ingredient waste This is especially important in professional kitchens
where food costs are a major expense.
 Nutritional Balance: Calorie Control is essential for maintaining nutritional balance and
calorie control.
 Food safety helps prevent over-serving of potentially hazardous foods, such as raw meats or
poultry.
6. Describe the principles of meal planning for a balanced diet.
 Meal planning is a great way to ensure you’re eating a balanced diet, but it can seem
overwhelming.
 Understand your nutritional needs: Micronutrients include plenty of fruits, vegetables,
whole grains, and lean protein sources to get essential vitamins and minerals. These are
crucial for everything from immunity to bone health.
 Consider your food preferences: Enjoyment choose foods you genuinely like if you don’t
enjoy what you’re eating, you’re less likely to stick to your plan
 Budget wisely: Cook at home home-cooked meals are usually more affordable than eating
out
7. What is the importance of sensory evaluation in food preparation?
 Sensory evaluation is incredibly important in food preparation because it’s all about how we
experience food. It’s not just about nutrition, it’s about the pleasure we get from eating.
 Taste buds on our tongues detect sweet, salty, sour, bitter, and umami flavors. The right
balance of these flavors makes a dish delicious
  Smell our sense of smell is closely linked to taste. Aromas can enchance our experience of a
dish, making it more appealing and even stimulating our appetite.
 Texture is the way food feels in our mouth. It can be crunchy, soft, smooth, chewy, or even
slimy. A satisfying texture adds to the overall enjoyment of a meal
 Appearance a beautiful plated dish can make it more appealing and encourage us to try it.
Presentation matters.
8. How does the process of marination improve the flavor and texture of food?
 Marinating is a culinary magic trick that transforms ordinary ingredients into something
extraordinary. It’s all about the science of how the marinade interacts with the food to
enchance both flavor and texture
 Acids like lemon juice, vinegar or wine are the workhorses of marinades.
 Oils serve several purposes: Moisture they help keep the food moist and prevent it from
drying out during cooking and Flavor Carrier oil dissolve and carry flavor compounds from
herbs, spices, and other ingredients delivering them deep into the food
 Seasonings herbs, spices, garlic, ginger, and other seasonings add depth and complexity to
the flavor profile of the marinade. They can be used to create a wide range of flavor profiles,
from subtle to bold.
9. Discuss the importance of food plating and presentation in enhancing the dining
experience.
 Food plating and presentation are more than just aesthetics they play a crucial role in
shaping the entire dining experience. Think of it as the final touch that transforms a meal
from ordinary to extraordinary
 Visual Appeal and Taste Perception: Expectation and Reality A well-presented dish creates an
deliciousness. This can influence our perception of the taste, making it seem even more
flavorful than it might otherwise.
10. What are the best practices for preventing foodborne illnesses in the kitchen?
 Foodborne illnesses can be a serious threat to our health, but with proper kitchen practices,
we can significantly reduce the risk
 Hygiene: The foundation of food safety
 Handwashing this is the single most important step. Wash your hands throughly with soap
and warm water for atleast 20 seconds before, during and after preparing food, especially
after handling raw meat, poultry or eggs.
 Cooking Temperature: Killing harmful bacteria
 Internal Temperature use a food thermometer to ensure that meat, poultry, and eggs are
cooked to the proper internal temperature. This kills harmful bacteria that can cause illness.
 Avoiding Cross-Contamination: Preventing the spread of bacteria
 Separate raw and cooked foods use separate cutting boards, plates, and utensils for raw
meat, poultry, seafood, and eggs. Don’t let raw juices drip onto other foods.
11. How does the cooking method affect the nutrient retention of food?
 Cooking methods play a surprisingly role in how much nutrition we actually get from our
food.
  Boiling: boiling can lead to significant losses of water-soluble vitamins like vitamin c and b
vitamins, as they leach out into the cooking water. Minerals can also be lost to some extent.
 Steaming: is generally considered the most nutrient-preserving method. It uses minimal
water and cooks food gently minimizing vitamin and mineral loss.
 Grilling: can be a good way to retain nutrients, particularly fat soluble vitamins( A,D,E and K)
which are less affected by heat.
 Frying: frying in oil can lead to significant nutrient losses, especially of water-soluble
vitamins and some minerals. The high heat and prolonged exposure to oil can also destroy
some nutrients.
12. Explain the process and benefits of blanching vegetables before freezing them.
 Blanching vegetables before freezing is like giving them a quick treatmet to preserve their
freshness and quality. It’s a crucial step that ensures they retain their vibrant color, crisp
texture, and nutritional value when you thaw and cook them later
 Benefits of Blanching:
 Preserves Color: blanching helps retain the vibrant color of vegetables by stopping the
enzymatic processes that cause browning and discoloration during freezing
 Maintain Texture: The quick heating and cooling process helps preserve the crisp texture and
vegetables.
 Enchances nutritional value: blanching deactivates enzymes that break down vitamins and
minerals, helping to preserve their nutritional content during freezing
13. Why is it important to adapt recipes for dietary restrictions and preferences?
 Adapting recipes to accommodate dietary restriction is crucial for creating inclusive and
healthy eating environments. It goes beyond simply adjusting ingredients. It’s about
ensuring everyone feels welcome and supported while promoting nutritional well-being.
14. What are the advantages of using local and seasonal ingredients in food preparation?
 Using local and seasonal ingredients in food preparation offers a multitude of advantages,
impacting the environment, economy, and the culinary experience itself.
 Environmental benefits: Preservation of Biodiversity local farmers tend to grow a wider
variety of crops, contributing to the preservation of traditional varieties and supporting
biodiversity.
 Economic benefits: Cost savings seasonal produce is often more affordable than out of
season imports as it’s abundant and less reliant on costly transportation and storage
 Culinary benefits: Creativity and Exploration: cooking with seasonal ingredients inspires
creativity and experimentation in the kitchen. It encourages you to explore new flavors and
techniques, expanding your culinary repertoire.
15. How does mise en place contribute to a successful cooking process?
 Mise en place , a french term meaning”everything in it’s place, is a fundamental principle in
cooking that emphasizes organization and preparation. It’s more than just tidying up it’s a
strategic approach that transforms the cooking process into a smooth and enjoyable
experience.
 Efficiency: Mise en place saves time and effort by eliminating unnecessary steps and back
and forth movement during cooking. Having all your ingredients prepped and measured
eliminates distractions and keeps you focused on the task at hand.