community health nursing and nutrition its helpful

1. Presentationon:-
FOOD
PREPARATION
SUBMITTED TO – MS. DAYANA
SIVAN
ASSISTANT PROFESSOR
SUBMITTED BY –MS. NUPUR
VASHISHT
BSc hons nursing II yr.

2. SAFEFOOD
PREPARATION
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3. FOOD BRONE ILLNESS USUALLY COME FROM BAD FOOD
PREPARATION
1. WASH ALL FRUITS AND VEGITABLES BEFORE
EATING .
2. WASH HANDS AND SURFACES OFTEN USING
HOT , SOAPY WATER . WASH YOUR HANDS
BEFORE AND AFTER YOU HANDLE FOOD
UTENSILS .
3. SEPARATE RAW COOKED AND READY -TO-EAT
FOODS .
4. COOK FOODS TO A SAFE TEMPERATURE USING
A FOOD THERMOMETER .
5. KEEP HOT FOODS HOT (ABOVE 140 DEGREES)
AND COLD FOODS COLD (BELOW 40 DEGREES)
6. WHEN IN DOUBT , THROW IT OUT IF UR NOT
SURE THAT FOOD HAS BEEN PREPARED ,
SERVED, OR STORED PROPERLY . 3

4. HEALTHY COOKING
1) USE HEALTHY COOKING METHODS SUCH AS
STEAMING METHODS, BROILING , GRILLING ,
AND ROASTING . FRYING REQUIRES ADDING
LOT OF FAT .
2) COOK FOODS IN AS LITTLE WATER AND FOR AS
SHORT A PERIOD OF TIME AS POSSIBLE TO
PRESERVE ALL WATER SOLUBLE VITAMINS .
3) USE A VARIETY OF HERBS AND SPIECES FOR
ADDITIONAL FLAVOUR RATHER THAN RELYING
ON SALT ALONE .
4) AVOID PACKAGED OR PROCESSED FOODS ,
WHICH ARE LIKELY TO CONTAIN ADDED
SALT , SUGAR AND FATS . AS WEEAT
MORE AND MORE PROCESSED FOODS. , WE
EAT LESS OF PHYTOCHEMICALS AND
NUTRIENTS OUR BODIES NEED . 4

5. FOOD
PREPARATIONS
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6. 6
COOKING METHODS

7. 7
THERE ARE MAINLY 3TYPES OF FOOD PREPARATIONWHICH IS
FURTHER DIVIDED INTO DIFFERENT METODS
1. MOIST HEAT
2. DRY HEAT
3. COMBINED METHOD
4. OTHERS

8. 8
MOIST HEAT
1. BOILING
2. STREWING
3. STEAMING
4. PRESSURE COOKING
5. POACHING
6. BLANCHING

9. 9
DRY HEAT
1. ROASTING
2. GRILLING
3. TOASTING
4. BAKING

10. 10
OTHERS
1. SAUTEING
2. FRYING

11. 11
COMBINED METHOD
1. BRAISING
2. MICROWAVE COOKING

12. BOILING
COOKING FOOD IN WATER AT TEMPERATURE 100
DEGREE IS BOILING . THIS HELPS FOOD TO BECOME
TENDER AND EASILY DIGESTIBLE .
• ADVANTAGES
SIMPLE AND UNIFORM COOKING
MORE EASILY DIGESTABLE FOOD AS PROTEIN
AND STARCH DENATURE .
• DISADVANTAGES
 EXCESSWATER AND DRAINWATER SOLUBLE
VITAMINS
LOOSETHEIR COLOR ANDTHUS LOOK LESS
APPEALING.
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13. STREWINGA SLOW METHOD OF COOKING IN A PAN WITH A
TIGHT –FITTING LID IS CALLED STREWING . WITH
JUST ENOUGH WATER TO RETAIN THE FLAVOUR
AND COOKED AT LOW HEAT FOR A LONG TIME .
• ADVANTAGES
 GIVES A DISTANCT TASTE AND FLAVOUR TO
THE FOOD .
VITAMINS ARE RETAINED AS IT IS COOKED IN
LESS AMOUNT OF WATER .
• DISADVANTAGES
SLOW METHOD OF COOKING
NEEDS CONSTANT ATTENSION
INCREASE CONSUMPTION OF FUEL
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14. STEAMINGIT’S A HEALTHY METHOD OF COOKING AS FOOD
COOKED IN STEAM GENERATED BY BOILING WATER .
FOOD IN THIS DOSENT COME IN DIRECT CONTACT
WITH HEAT OR WATER .
• ADVANTAGES
FOOD IS SOFT , LIGHT , AND FLUFFY AND
HENCE EASYTO DIGEST .
HEALTHY METHOD OF COOKING AS NO OIL IS
USED
NO LOSS OF NUTRIENTS
STEAMED FOOD IS IDEAL FOR CHILDREN
• DISADVANTAGES
ALL FOOD CAN BE COOKED BY THIS METHOD
SPECIAL UTENSILS ARE REQUIRED
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15. PRESSURE COOKING
IT’S A METHOD WHERE STEAM UNDER PRESSURE
IS USED TO COOK THE FOOD TO BE STEAM UNDER
PRESSURE IS COOKED IN SHORT SPAN OF TIME
THE TEMP IS ABOVE 100 DEGREE .
• ADVANTAGES
NO LOSS OF FOOD AND NUTRIENTS
FUEL AND TIME IS SAVED AS FASTER METHOD
OF COOKING
• DISADVANTAGES
SPECIAL EQUIPMENT IS REQUIRED
SAFETY METHOD ,USE AND CARE OF THE
PRESSURE COOKER SHOULD BE KNOWN .
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16. POACHING
COOKING IN LOW HEAT AND MINIMUM AMOUNT OF LIQUID IS
CALLED POACHING. THIS IS HEALTHY METHOD WHERE
TEMPERATURE IS MAINTAINED BELOW 100 DEGREE
• ADVANTAGES
NO OIL IS NEEDED AND HENCE HEALTHY
EASILY DIGESTABLE AND HENCE THIS IS GOOD FOR
THERAPEUTIC DIETS
• DISADVANTAGES
FOOD CAN EASILY BE BURNT IF CONSTANT
ATTENTIONIS NOT GIVEN
LESS APPEALING IN TASTE AS FOOD IS BAND
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17. BLANCHING
IS A METHORD USED FOR PEELING SKIN OF VEGITABLES AND
FRUITS . IN THIS FOOD IS PLACED IN BOILING WATER FOR 2-3
MINUTES TILL SKIN CRACKES
• ADVANTAGES
PEELING SKIN HELPS TO INCREASE DIGESTIBILITY
WHEN PREPARING THERAPEUTIC DIET
TEXTURE OF VEGETABLE IS MAINTAINED
• DISADVANTAGES
• NUTRIENT LOSS IF WATER IS DISCARDED
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18. 18
DRY HEAT

19. ROASTING
THE FOOD IS ROASTED IN AN OPEN PAN WITHOUT ADDING ANY
OIL
• ADVANTAGES
INCREASES THE FLAVOUR AND SPICES WHEN
ROASTED AND POWDERED ADD DISTINCT AROMA
TO FOOD
QUICK AND HEALTHY METHOD OF COOKING
• DISADVANTAGES
FOOD CAN BE EASILY SCROACHED IF NOT ROASTED
EVENLY
NEEDS CONSTANT ATTENSION
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20. GRILLING
ITS AN ALTENATIVE METHOD WITHOUT ADDING MUCH OIL OR
BUTTER IN THIS FOOD TO BE COOKED IS PLACED IN BETWEEN
TWO RED HOT SUFACES . BARBEQUING IS POPULAR COOKING IN
WEST DURING SUMMER IS A FORM OF GRILLING
• ADVANTAGES
HEALTHY METHOD OF COOKING VERY LITTLE OIL IS
USED
ENHANCES FLAVOUR AND IMPROVE TEXTURE AND
TASTE
• DISADVANTAGES
REQUIRES CURRENT ATTENSION
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21. TOASTING
IN THIS FOOD IS KEPT BETWEEN TWO HEATING ELEMENT TO
ROAST EVENLY ON BOTH SIDES
• ADVANTAGES
ENHANCES FLAVOUR AND TASTE
QUICK METHOD OF COOKING
• DISADVANTAGES
NEED CONSTANT ATTENSION
FOOD CAN BE EASILY BURNT
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22. BAKING
FOOD IS COOKED IN AN OVEN BY APPLYING DRY HEAT . THE
TEMPERATURE CAN BE VARIED FROM 120-450 DEGREE .
• ADVANTAGES
FOOD IS LIGHT AND FLUFFY
UNIQUE FLAVOUR , TEXTURE AND AROMA
NOT VERY GREESY
• DISADVANTAGES
 SPECIAL EQUIPMENT IS REQUIRED
SPECIAL SKILLS ARE NECESSARY TO USE THIS
METHOD OF COOKING
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23. 23
COMBINATION METHOD

24. BRAISING
THIS IS A COMBINATION OF ROASTING AND STREWING IN A PAN
COVERED WITH A TIGHT-FITTING LID
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25. MICROWAVE COOKING
MICROWAVE USES ELECTROMAGNETIC WAVES WITH A WAVE
LENGTH IN RANGE 0.001-0.3M. IN THIS FOOD IS COOKED USING
THESE WAVES . FOOD SHOULD BE KEPT IN SPECIAL PLASTIC ,
GLASS OR CERAMIC
• ADVANTAGES
SHORT COOKING TIME THUS TIME SAVED
LEFTOVER FOOD CAN BE REHEATED AND SO
WASTAGE IS MINIMIZED
• DIDADVANTAGES
SPECIAL UTENSILS ARE REQUIRED
FOOD DOES NOT GET COOKED EVENLY
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26. 26
OTHERS

27. FRYING
THERE ARE MEHODS OF FRYING – SHALLOW AND DEEP FAT
FRYING
• ADVANTAGES
QUICK METHOD OF COOKING
ENHANCES TASE , APPEARANCE AND TEXTURE
• DISADVANTAGES
TOO MUCH OIL IS ABSORBED MAKING IT
UNHEALTHY
REPEATED USE OF THE SAME OIL POSES A HEALTH
HAZARD
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28. SAUTEING
THIS IS WIDELY USED IN MAN INDIAN DISHES FOOD WITH FEW
TABLESPOON OF OIL AND KEPT COVERED IN LOW HEAT TO BE
COOKED TILL TENDER
• ADVANTAGES
SIMPLE METHOD OF COOKING
OIL USED IS LESS
• DISADVANTAGES
REQUIRES CONSTANT ATTENTION
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29. Cuisine
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30. 30
MECHANICAL
TECHNIQUES

31. BASTING
Basting is a cooking technique that
involves cooking meat with either its
own juices or some type of preparation
such as a sauce or marinade. The
meat is left to cook, then periodically
coated with the juice.
• PURPOSE
Basting is used when roasting or
grilling meats. The cooking juices in
the pan, melted butter, a marinade, or
other sauces are either brushed on the
meat, or sucked from the pan into the
turkey baster and squeezed out over
the meat. 31

32. CUTTING
To distribute a solid fat in flour using a
cutting motion, with 2 knives used
scissors-fashion or a pastry blender,
until divided evenly into tiny pieces.
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• POINTS TAKEN CARE IN CUTTING
a) Keep vegetable ready and placed
on your cutting board .
b) Divide into two equal lengths. This
gives uniformity to your cut .
c) Do not have to make perfectly
square cuts here. There will be
some waste so its a good idea to
have a waste bucket.

33. DICING
Generally smaller than a standard cube,
the dice cut also creates uniform
squares for even cooking and a
polished look. Dicing is often used to
make a classic salsa or mirepoix (a mix of
carrots, onions, and celery).
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Dimensions: 3mm X 3mm X 3mm (1/8 in X 1/8 in X 1/8 in)

34. MINCING
Mincing is a food preparation
technique in which food ingredients are
finely divided into uniform pieces.
Minced food is in smaller pieces than
diced or chopped foods, and is often
prepared with a chef's knife or food
processor, or in the case of meat by a
specialized meat grinder.
Minced ingredients are cut very,
very finely. Mincing is the ideal cutting
technique for aromatics, like onion,
garlic, and ginger, where a paste-like
consistency is a desirable end result.
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35. PEELING
peeling is to remove unwanted or inedible
material from vegetable raw materials. This
improves the appearance and taste of the final
product. During peeling, peeling losses need to
be minimized by removing as little of the
underlying food as possible but still achieving a
clean peeled surface.
Various methods for peeling are :-
a) steam peeling,
b) knife peeling,
c) abrasion peeling,
d) caustic peeling and flame peeling.
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36. 36
CHEMICAL
TECHNIQUES

37. DRYING
Food drying is a method of food
preservation in which food is dried
(dehydrated or desiccated). Drying
inhibits the growth of bacteria, yeasts,
and mold
Foods that are easy to dehydrate
• Meat.
• Bananas.
• Vegetable
• Apples.
• Make some fruit leather. ...
• Seasonal fruits.
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38. FERMENTATIONFermentation is an ancient technique of
preserving food. The process is still used today
to produce foods like wine, cheese.
There are many different types of fermented
foods consumed around the world, including:
• Kefir.
• Sauerkraut.
• Tempeh.
• Natto.
• Cheese.
• Kombucha.
• Miso.
• Kimchi.
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39. SPROUTINGsprouting process increases nutrient levels,
making sprouts richer in protein, folate,
magnesium, phosphorus, manganese and
vitamins C and K than un-sprouted plants .
Sprouting tends to enhance the nutritional value
of the grains, legumes or beans. These contain
certain anti-nutrients including phytic acid
• Many foods can be sprouted, including:
a) Grains, such as barley, wheat, and spelt.
b) Legumes, such as lentils, peas, and pinto,
kidney, and lima beans.
c) Radish and broccoli seeds.
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40. SALTING
Salting is a method of preserving food,
that was more common before modern
refrigeration. Salting preserves food by
drawing water out of the food, preventing
bacteria growing and spoiling the food. The
food is surrounded in salt and left in a cool
dry place.
• Salt has been used as a preservative for
ages, and works to preserve food in two
ways: -
a) Dries food and thus can be used for longer
duration of time.
b) Salt kills microbes .
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41. SEASONING
Soaking is the process of softening a hard
food by immersing it in liquid, preferably
water, for hours. Soaking is ideally done to
enhance the nutritional value as well as the
flavor of the soaked food. However,
sometimes foods are soaked simply to
transform them into a soft form that tends to
blend smoothly.
The soak water from nuts and seeds should
always be discarded and never used as
water in a recipe. Other reputed benefits of
soaking your nuts and seeds include
increased enzyme activity, greater absorption
of the food's nutrients by the body, and
increased digestibility.
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42. PICKLING
Pickling is the process of preserving or
extending the shelf life of food by either
anaerobic fermentation in brine or
immersion in vinegar. In East Asia,
vinaigrette (vegetable oil and vinegar) is
also used as a pickling medium. ... The
resulting food is called a pickle, or, to
prevent ambiguity, prefaced with pickled.
The key is knowing that first off,
boiling your brine (vinegar mixture) will
help all the flavors meld better, and that if
you add in your pickling subject while the
brine is hot, your pickle will be briefly
cooked, and you risk losing some of the
crunch.
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43. ThankYou
NUPUR VASHISHT