Food Preparation in a Domestic Setting

Students learn to: Syllabus Outcome P4.1 Describe methods of storing foods to maintain sensory characteristics and ensure safety. Select appropriate equipment and utensils to produce quality food products across a range of settings. Implement safe and hygienic work practices when handling food.

Food Preparation in the Home Temperature Control: Foods that need to be kept hot must be held at a core temperature above 60°C and foods that need to be kept cold must be held at a core temperature below 5°C. Allow cooked foods to stand only until they reach a little above room temperature, before storing them in the refrigerator. Do not leave food on the stove overnight. Heat leftovers to at least 60°C before eating. Avoid frequent warming and cooling of foods. Cook food to at least 75°C or the point of being steaming hot.

Thawing Frozen Foods: It is best to thaw frozen food by placing it in a refrigerator to stop the growth of harmful micro-organisms. Avoid re freezing thawed food. Prevention of Cross Contamination: Place raw food in the refrigerator below and well away from cooked/prepared foods. Wrap foods. Thoroughly clean the chopping board and other utensils after preparing raw food, especially chicken.

Cleanliness: Cats, dogs, birds and other animals should not be allowed on food-preparation surfaces, and should not be allowed to lick bowls and other utensils. Some of the most commonly used pieces of equipment in the domestic kitchen can be the cause of food-borne illness. For example; - A wooden or plastic chopping board with deep cuts. - The washing up cloth, brush and tea towel that are damp and contain food particles. - Food spills left on the oven, griller and stove top.

Personal Hygiene: The following situations can cause food to become contaminated and thus, should be avoided: Failure to wear a cap or hairnet while preparing food. Failure to wear a clean apron. Failure to clean up spills. Licking spoons and sampling food with fingers. Failure to wash hands after sneezing or coughing. Preparing food when sick. Handling food with open sores.

Basic Principles of Cooking Regardless of whether food s being cooked in the home, in a restaurant or in an institution such as a hospital, at least one of the following methods of transferring heat is used.  Conduction: The food or its cooking container comes onto direct contact with a hot surface. Example; stir fry cooking in a frying pan, prawns cooked on a BBQ.

 Convection: The food is heated by the hot air or liquid moving around the food. Example; pasta boiling in a pot, potatoes baking in the oven.  Radiation: The food is cooked by heat waves which bounce off the sides and top of the heating chamber. Microwaves fall into this category because high-frequency energy waves penetrate food and heat the water in the food. Example; bread being cooked on both sides in a toaster.

Producing High-Quality Food Food is prepared in several basic situations: on a small scale in the home, on a larger scale in a small-to medium-sized restaurant, and on an institutional scale such as a hospital. - Choose the best quality ingredients. Throw away wilted vegetables and oils that are slightly rancid. - Season the food with care. - Use the cooking technique that best suits the particular food. - Measure ingredients as you go. - Serve hot food hot and cold food cold. - Consider the tastes and needs of the individuals for whom the food is cooked.