Name: ____________________________________

TLE 10
Housekeeping
FIRST QUARTER
WEEK 2

OBJECTIVES:
At the end of the lesson the students should be able to:
1. Demonstrate safely handling procedures
2. Show correct and proper use of recipe
3. Standardize and quantify recipes, and
4. List important temperatures in food preparation.

CONTENT: Dish and ingredients preparation

LEARNING RESOURCES: Learner’s Module in Household Services pages 61-82

DISCUSSIONS:

Meal preparation is a series of activities that start from washing, peeling, and cutting of
foods for cooking. But we need to ensure the good quality of food.
Food quality is a composite of several criteria determined by stimuli coming from food
and attitude of values attached by the consumer to food. A food is considered good to eat
if it is nutritious, palatable, sanitary, digestible, and economical.

Food Safety Handling

The safety of
person at home and elsewhere, and utmost in food handling.

Food safety handling is one of the most important concerns of any food service operation. It includes
storage, preparation, and disposal. The kitchen, being the production area of food preparation, should be kept
clean and safe. Hazards and risks in the kitchen should be identified as early as possible so outbreak of food
borne illness could be controlled.

Food must be safely handled when it is served to the guest, too. Proper tools like service gear, tongs,
and scoops, should be used while serving food. Plates should be handled by their outer surfaces and edges,
flatware by its handles, and glassware by its foot. Disposable gloves are recommended. Unused and uneaten
food should not be re-used unless it is in individually packed containers.

In ensuring proper sanitation standards in the food production

facility, three basic areas should be considered. First is the hygiene of
the individual food handlers themselves. Any sanitation program, no
matter how well conceived, would certainly fail if food handlers
themselves lack personal hygiene. Second is to ensure proper sanitation
practices in the food preparation facilities and equipment which is
essential to ensure proper sanitation. Finally, the procedures and
production practices must be reviewed, and possible sources of
contamination and unsanitary conditions eliminated and improved.

Food Handler
Food handler is anyone who works in a food business and who handles food and surfaces that are
likely to be in contact with foods such as cutlery, plates, and bowls. He/she may do many different things for
a food business, which include cooking, preparing, serving, packing, displaying, and storing food. Food
handlers can also be involved in manufacturing, producing, collecting, extracting, processing, transporting,
delivering, thawing, and preserving food.

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Identifying common hazards and risks in the kitchen is not enough. These should be immediately and
properly addressed to ensure the safety of food being prepared. The food handler in the home kitchen can
spread infections. It is important then for each person handling foods to practice personal hygiene.

Employees must practice good personal hygiene when serving food.

This starts with a clean uniform and an effective hair restraint.
Food handlers should avoid touching food with their bare hands
They can use tongs, serving spoons, disposable gloves, or deli tissue when handling meats,
cheeses, prepared salads, or when making sandwiches
Food service crew must hold serving utensils by the handle only, and they must never touch the
part of the utensil that comes into contact with food,
A single utensil should be used for each food item, and the utensil should be stored in the food
between uses.
Always store serving utensils in a way that permits the food service crew to grab the handle
without touching the food.

Cross Contamination
It is the physical movement or transfer of harmful bacteria from one person, object, or place to
another. Prevent cross contamination is the key factor in preventing food borne illness.

The bacteria can transfer from:

1. Hand to food Contamination - Occurs when contaminated hands handle cooked or ready to eat foods.

How to prevent:
Wash hands properly.
Cover cuts, sores, and wounds.
Keep fingernails short, unpolished & clean.
Avoid wearing jewelry, except for plain ring.

When to wash hands

Before:
Beginning food preparation
Putting on disposable gloves
Serving customers

After:
Arriving at work and after break
Using the restroom, washing sinks
Eating, drinking, smoking, chewing tobacco and gums
Using the telephone
Using handkerchief or tissue
Handling inventory
Handling raw foods
Touching or scratching a part of the body
Coughing, sneezing
Handling garbage
Touching dirty surfaces

How to wash hands

Use the hand washing sink with water at approximately 100°F and liquid soap.
Lather hands and exposed arms.
Rub hands for at least 20 seconds.
Wash hands thoroughly, paying attention to fingernails.
Rinse in clean running water. Turn off the faucet with paper towel in your hands.
Dry hands using paper towel or air dryer not cloth or apron.

2. Food to Food Contamination - When harmful organisms from one food contaminate other foods. (Raw
meats, thawing meat on top of the shelf where it can drip on the other foods).

How to prevent:
Store cooked foods that will not be cooked in the refrigerator on a higher shelf than raw foods.
Best to practice mix left over foods with fresh foods  Wash fruits & veg, in a cold running water.
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Do not let raw meat and raw vegetables be prepared on the same surface at the same time.

3. Equipment to Food Contamination

How to prevent:
Use separate cutting boards for different foods (meat- veg).
Prepare raw foods in separate area from fresh and ready to eat foods.
Clean & sanitize equipment, work surfaces & utensils after preparing each food.
Use specific containers for various food products.
Make sure cloth and paper towel used for wiping spills are not used for any other purpose.

The Seven Principles of HACCP

Hazard Analysis and Critical Control Point (HACCP) is the best system for
assurance of food safety.

1. Identify hazards and assess their severity and risk – defined in the Food Code,
means a biological, chemical, or physical property that may cause an unacceptable
consumer health risk.

2. Identify the Critical Control Points (CCP) in Food preparation – a critical control point for raw chicken
would be the final cooking step because this is the last opportunity to eliminate or reduce the Salmonella to a
safe level.

3. Establish critical limit for preventive measure associated with each identified CCP – for example, time and
end-point cooking temperatures should be established for cooking procedures.

4. Establish procedures to monitor CCPs – example of these procedures may include visual evaluation and
time temperature measurements.

5. Establish the corrective action to be taken when monitoring shows that a critical limit has been exceeded –
for example, the receiving procedures should indicate that the frozen products with evidence of thawing be
rejected.

6. Establish effective record-keeping system that document the HACCP system – traditional record such as
receiving records, temperature charts, and recipes can serve as the basis for documentation.

7. Establish procedures to verify that the system is working - this may be as simple as reviewing records on
timely, routine basis or as complex as conducting microbiological test.
General Guidelines to Remember for Proper Sanitation Practices
Food should be handled using proper equipment and never be re-used.
A separate tasting spoon should be used. It must not come in contact with food being prepared after
each use.
Equipment should first be washed before they are used.
Implement and observe daily cleaning schedule of equipment and facilities.
Use clean rags if possible disposable tissues that will be used only once.
Hands should not come in contact with the surface where food is to be placed.
Dispose garbage properly and wash hands thoroughly after handling it.
Animals should not be allowed in the food preparation areas.
Pest/vermin control program should be implemented and observed.
Clean hands and nails before handling foods.
Wear proper uniform in cooking. This can help eliminate possible sources of contamination in food.
Avoid handling food when you have a cold or an infectious wound or disease.
Smoking, eating, and drinking should not be allowed while preparing food, as these practices may lead
to bacterial contamination.
Above all, proper personal hygiene should be practiced wherever you are.

Tips on Sanitation Practices for Proper Food Preparation and Storage

Use only fresh ingredients.
Wash all fruits and vegetables and other ingredients before using.
Peeled items should not be kept soaked for long periods.

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There should be separate chopping boards for cooked and raw ingredients or wash them before re-using
for another purpose.
Mise en place and pre- production should be just enough.
Cook meat, and poultry to the safe range of doneness.

Six Conditions where Bacteria Grow and Multiply (FATTOM)

1. Food - Bacteria feed on protein and carbohydrates. Foods that contain these
items can support the growth of microorganisms.

How to control:
1. Purchase from reputable suppliers.
2. Avoid cross-contamination of food.
3. Cook food to safe internal temperature and test with food thermometer.

2. Acidity - Bacteria grow best at a slightly acidic and neutral environment (pH 4.6 to 7.5).

How to control:
1. Highly acidic foods such as vinegar and lemon inhibit the growth of microorganism.
2. Salad dressing made with vinegar, oil and garlic can be used as a marinade for meat.

3. Temperature - Temperature abuse are foods that have not been to a safe temperature or kept at the proper
temperature.

How to control:
1. Cold foods, must be stored 41⁰F or below.
2. Hot foods, must be held at 140⁰F (60⁰C) and above.
3. Control the temperature of food during storing, preparing, cooking, holding, re-heating,
and serving.

4. Time - Under ideal conditions, bacterial cells can double in number every 25 minutes to 30 minutes.
Pathogen starts to multiply in four hours at the Temp. Danger Zone 11.

How to control:
1. Store received foods as quickly as possible to limit the time in Temperature Danger Zone.
2. If the foods will not be served right away, store it inside the refrigerator or freezer.
3. Check temperature on holding cabinets.

5. Oxygen - Bacteria differ in their oxygen requirement.

Anaerobic bacteria – cannot survive when oxygen is present because it is toxic to them. Anaerobic
bacteria grow well in vacuum packaged foods or canned foods where oxygen is not available.

Facultative anaerobic bacteria – with or without free oxygen but have a preference.

Microaerophilic organisms – can survive in a very little amount of oxygen.

How to control
1. Bacteria grow in different oxygen requirement. It is difficult to control this condition.
2. Bacteria such as Clostridium. Botulinum and Clostridium Perfringens live without the presence of oxygen.
It is important to cool foods in a shallow pan.

6. Moisture - Moisture is an important factor in bacterial growth. It is the amount of water available for
bacterial activity.

How to control
1. Lower the amount of moisture in food through freezing.
2. Dehydrating, adding sugar or salt. Bacteria remain alive and become potentially hazardous when moisture
is added.

Recipe
Is a guide in cooking that tells you exactly how to cook a certain dish, which includes the list of
ingredients, method of cooking, preparation, and manner of serving the dish.

Standardizing and Quantifying of Recipe

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Standardized recipe is one that specifies the exact amount of ingredients, equipment, and preparation
method needed before cooking. It has been adapted to a food service facility because of its consistency and it
is continuously adapted to develop the highest quality product in the most efficient manner every time the
recipe is produced.

Standardized recipes play a vital role in operating a successful foodservice establishment. Use of
standardized recipes simplifies other functions of a food service operation, including planning, purchasing,
forecasting, recipe costing, and pricing. Costing and pricing, for example, can easily be calculated because
ingredients and amounts are the same each time a recipe is used. It is essential for computerized food service
operations because individually coded recipes trigger other functions, including purchasing and forecasting.
In general, standardized recipes help to save on food and labor costs.

Desired Format in Preparing Standardized Recipe

1. Recipe Title – the name of the product.
2. Recipe Category – classification if it is fruit, vegetables, salads, main dishes, etc.
3. Serving Size – the amount of a single portion of the final product.
4. Recipe Yield – the total number of servings available at the end of production.
5. Equipment and Utensils needed – the cooking and serving tools.
6. Ingredients – food items used in the recipe.
7. Weight of each Ingredient – the required amount of each ingredient in the recipe.
8. Preparation Instructions – directions for preparing the recipe.
9. Cooking Temperature and Time – the appropriate temperature and amount of time.

Benefits of Standardizing a Recipe

1. Provide means to establish consistency in the quality of all products being made.
2. An easy way to keep track of dietary needs of the customers.
3. Preparation, cooking, and serving procedure is done scientifically. Approximation of weight and size is
avoided.
4. Selling price is predetermined; gain per recipe is targeted at no cost.
5. Doubts, conflicts, and errors are eliminated, during the entire process of food preparation.
6. Less time is consumed in distinguishing out of cooked products because of standard measurements of
food.
7. Standardization eliminates food wastage. It determines quality and quantity of proposed products.

Consideration in Preparing a Standard Recipe

Select and evaluate a basic family-size recipe as to its adaptability to the operation.
Prepare the family-size recipe in its original amount.
Convert measurements.
Check tools and equipment to be used to obtain accuracy.
Double the recipe and evaluate the results with the original recipe.
Increase the quantity gradually, following the same procedure. The doubled recipe must preserve the
original flavor, appearance, and
Texture of the product.

Quantifying a Recipe
Determine the number of yields of certain course based on the original weight and measures of basic
ingredients used in cooking. It includes control of portion and estimate price per serving of the cooked
product after the non-edible has been discarded.

Guidelines for Keeping Food at Proper Temperature

Use the proper storage method for purchased food.
Keep hot food above 60°C until served.
Keep cold food below 4.4°C until served.
After serving, refrigerate food immediately. Do not allow food to stand at room temperature. Keep food
covered to prevent contamination with bacteria.
Do not keep stuffed uncooked meat, poultry, or fish in the refrigerator.
Custard, cream, meringue, pies, and cakes with rich fillings should be refrigerated as soon as they cool.
Do not allow them to stand below 44.4°C once they have cooled. Thaw food in the refrigerator.

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Additional Reminders for Safe Temperature in Food Preparation
Do not leave cooked foods at room temperature for more than 2 hours.
Refrigerate promptly all cooked and perishable foods preferably below 5 0 within four hours.
Keep cooked food piping hot (more than 60 0C prior to serving)
Do not store food too long even in the refrigerator
Thaw food inside the refrigerator, not at room temperature
Check internal temperature during cooking to assure proper end-point time and temperature have been
met to at least 70 0C/165 0F.
Cook food thoroughly, especially meat, poultry, eggs, and seafood.
Bring food like soup and stews to boiling to make sure that they have reached 70 0C. For meat and
poultry, make sure that juices are clear, not pink; ideally, use a thermometer.
Re-heat cooked food thoroughly to 165 0F/700C within 2 hours.

WRITTEN TEST
30 % of your grade

Match the item in Column A with those in Column B. Write only the letter of the correct answer.

A B
_____1. Food items used in the recipe. A. Recipe
_____2. One of the important concerns of any food service operation B. Food handler
which includes storage, preparation, and disposal. C. Food safety handling
_____3. An individual who works and handles food. D. Ingredients
_____4. A guide in cooking that includes a list of ingredients, method of E. Standardized Recipe
cooking, preparation, and manner of serving a certain dish. F. Danger Zone
_____5. One that specifies the exact amount of ingredients, equipment, G. Serving size
and preparation method needed before cooking. H. HACCP
_____6. Allows rapid growth of bacteria I. Ingredients
_____7. The amount of a single portion of the final product J. Recipe category
_____8. A classification based on food standard or the food service
facility.
_____9. The best system for assurance of food safety.
_____10. Food items used in the recipe

PERFORMANCE TASK or PROJECT

70% of your grade

Complete the table below by preparing a standardized recipe of your choice. (16 points)

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Standardized Recipe
Recipe Title
Serving Size
Recipe yield
Total Time of Preparation
Total Time of Cooking

Equipment and utensils needed

Ingredients and quantities

Procedure

RUBRIC FOR CREATING STANDARDIZED RECIPE

Indicators:
1. Correct information to all parts were given.
2. Used accurate measurement of ingredients.
3. Provided the right procedure.

8 points All indicators were met.

6 points Two indicators were met.
4 points One indicator was met.

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