Epp Reviewer

EPP REVIEWER
I. Meal Planning
Meal Planning – It is a method of thinking, choosing, and deciding the series of activities in meal
management. It is also the task of listing down specific foods or dishes desired for one meal, such as
breakfast, lunch ang supper for all the days of the week.
II. Factors to consider when planning meals
Food budget – Food is the largest consumable item. Food budget determines the amount and quality of
food to be bought.
Nutritional needs of the family - Different nutrients needed by each family member in accordance with
his/her age, gender, activity and health condition should be taken into consideration.
Likes and Dislikes of family members - Food to be served should give satisfaction to the family members.
This means that food preferred by the family members should be included in the menu.
Family culture and preferences – Some families follow certain restrictions in their diet due to their religious
beliefs.
Meal Patterns:
o A guide used in planning the menu.
o Contains the kind of food to be served during meal time.
o Meals should be balanced.
o Reminder: If breakfast is heavy, lunch should be light and supper should be in moderation, neither light or
heavy.
Wise Buying of Food Items:

o Successful menus depend not only on wise planning but also on careful buying.
o A market list refers to the written list of food items and supplies to be bought. Before going to the market,
plan the menu and check the supplies in the kitchen.
III. Guidelines in choosing and purchasing good quality food
1. Meat - The palatability of meat depends on its tenderness and juiciness.

o Flesh should be fine – grained and firm.
o Its color may range from pale red to deep red.
o It has bright red color and disagreeable color.
o It is covered with smooth and creamy white fat that is evenly distributed over the exterior portion of the
meat.
2. Fish
o Fish have clear, bright, and bulging eyes.
o The gills are red in color
o Flesh is firm and elastic
o The scales are shiny and intact
o Odor is fresh and fishy
3. Poultry - Refers to chicken, turkey, goose, duck, and pigeon.
o It has clean, smooth skin free from green spots and bruises.
o Wide and well – breasted, with the breastbone well – covered.
o Firm, soft, and elastic flesh and meaty thighs.
o Smooth yellow legs.
o Young chicken has plenty fin feathers.
o Older chicken has scaly legs.
o Eyes are full and bright.
o Comb/crown is red and warmed when touched.
o Skin should be free from sores and scars.
o Traces of fat should be outlined and underneath the skin.
4. Eggs
o Fresh eggs have clean, unbroken, rough, and chalky shells.

o The yolk is round and firm
o Buy eggs NOT in term of color
o It should sink in water
o A fresh egg is heavy
5. Vegetables
o Free from defects and decay

o Fresh and crisp looking
o No wilting and discoloration
o Big and well-shaped
o No worms and other pests
6. Fruits
o Buy fruits in season

o Fruits must not be wilted or discolored
o Must be heavy in proportion to size
o Should be crisp and fresh
o Firm and free from spots
o DO NOT BUY unripe and overripe fruits
o DO NOT BUY carburo – ripened fruits
7. Root Crops
o Buy fresh root crop

o In buying cassava, choose the young ones
o Avoid root crops with scars
o Always buy them in kilos
8. Shellfish – Shrimps, crabs, clams, and oysters.
o Alimasag; Have dark, green color and nice shell

o Have intact body and shell
o Fat crabs have heavy line on their undersides.
9. Cereals – Grains, rice, corn, wheat, and oats.
o Choose bigger grains

o Free from molds and bad odor
10. Other food commodities
o Check the information (name, expiration date, net product, fluid volumes, weight in grams)
o Containers with bulges and big dents should be avoided.
IV. Food preparation techniques
Beating - it is to make mixture smooth and light by lifting it over and over as with an egg beater or electric
mixer.
Blending - mixing two or more ingredients thoroughly but not beaten.
Chopping - cutting food into small pieces with a heavy knife
Coring - removing the center section of a fruit or vegetable with a corer or sharp knife.
Cut in - mixing of shortening and dry ingredients when making biscuits or pastry.
Cubing - to cut food into pieces of uniform side
Cut into strips - to cut into long, narrow pieces.
Dicing - cutting of food into small pieces of uniform size and shape. First cut lengthwise, and then cut
crosswise.
Dredging - coat with dry ingredient such as flour, breadcrumbs, or sugar. The food may be sprinkled, dipped
or rolled in one of the ingredients.
Flaking - separate fish or chicken into small pieces
Folding - adding beaten egg whites or whipped cream to a mixture without losing what has been beaten into
them.
Grating - rubbing food against a grater in a circular motion or back and forth to cut it into fine pieces
Julienne - to cut into thin, matchlike strips
Marinating - putting meat or fish in a sauce for a period of time to add flavor or to make the meat or fish
more tender
Mashing - to press food into a pulp or into small pieces with an up and down or beating action of a fork
Paring - to cut off the skin or rind with a knife
Peeling - to pull of the outer skin or rind
Scraping - remove the skin by rubbing it with the sharp edge of the knife
Slicing - to cut across flat pieces
V. Cooking Methods
Baking - It is to cook food by dry heat in an oven. Baking might be done covered/uncovered
Broiling - French word “bruler” meaning to burn. It is cooking directly over a fire and is the hottest form of
cooking
Boiling - Is the process of cooking food in boiling water
Frying - Is cooking the food in hot oil in a short time
Sauteing - Is a method of cooking food that uses a small amount of fat in a shallow cookware over relatively
high heat.
Simmering - In which food is cooked in hot liquids kept at or just barely below the boiling point of water and
higher than poaching.
Steaming - Cooking food in a rack or in a steamer basket over a boiling liquid in a covered pan.
VI. Basic Plate Setting
∘ Center the plate in front of the chair

∘ Placemats are placed below the plate and utensils
∘ Fork on the left and spoon and knife on the right
∘ Sharp edge of the knife should be pointing inwards (towards) the plate
∘ Optional: place table napkin below the fork
VII. Table Manners
VIII. Proper Dishwashing

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EPP REVIEWER

II. Factors to consider when planning meals

Wise Buying of Food Items:

III. Guidelines in choosing and purchasing good quality food

1. Meat - The palatability of meat depends on its tenderness and juiciness.

3. Poultry - Refers to chicken, turkey, goose, duck, and pigeon.

o Fresh eggs have clean, unbroken, rough, and chalky shells.

o Free from defects and decay

o Buy fruits in season

o Buy fresh root crop

8. Shellfish – Shrimps, crabs, clams, and oysters.

o Alimasag; Have dark, green color and nice shell

9. Cereals – Grains, rice, corn, wheat, and oats.

o Choose bigger grains

10. Other food commodities

IV. Food preparation techniques

Blending - mixing two or more ingredients thoroughly but not beaten.

Chopping - cutting food into small pieces with a heavy knife

Cut into strips - to cut into long, narrow pieces.

Flaking - separate fish or chicken into small pieces

Julienne - to cut into thin, matchlike strips

Paring - to cut off the skin or rind with a knife

Peeling - to pull of the outer skin or rind

Slicing - to cut across flat pieces

Boiling - Is the process of cooking food in boiling water

Frying - Is cooking the food in hot oil in a short time

VI. Basic Plate Setting

∘ Center the plate in front of the chair

VII. Table Manners

VIII. Proper Dishwashing

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