A GUIDE IN USING THE FOOD PROCESSING LABORATORY

Introduction

Food preparation is greatly related to the kitchen layout, equipment and utensils
and other items in it. Every kitchen is made up of three main activity centers: (1) the
storage and preparation, (2) the cooking center, and (3) the clean-up or washing center.
An effective use of the kitchen space and equipment is achieved when range, sink, and
refrigerator are fairly close to each other, with sufficient working surface and storage
cabinets interspersed among them.
The Foods Processing is located at the second floor of the Food Technology
building. This properly lighted and well-ventilated laboratory room has spacious working
areas each equipped with stove, sinks, cabinets and stainless working tables. It has a
modernized structure making it very conducive for independent thinking and creativity
among students. The laboratory room is big enough to accommodate forty students. It
is clean, neat and orderly and well kept with tiled floor and attractive glass windows. A
freezer and refrigerator can also be seen at the laboratory room for storage of
perishable supplies. All instruments and utensils are in good working condition and
placed or arranged accordingly to provide free flow movement. Laboratory supplies and
equipment are placed in separate cabinets with the teacher-custodian assigned for their
safekeeping. Students and visitors using the laboratory are also provided with space for
their belongings. First-aid kit and safety and sanitary requirements on the use of the
laboratory are placed in strategic places

Keeping the Laboratory Clean, Sanitary and Safe

Based on surveys, food safety is the top consideration when choosing a place to
eat or shop for food. Impressions about the cleanliness of an operation are frequently
influenced by what people see inside and outside the kitchen. Inside and outside, the
facility must be clean and free from litter. Consumer satisfaction is highest in food
establishments that are clean, safe, and bright and where quality food products are
safely handled and displayed.
Working in the Food Processing Laboratory, it is a responsibility of every person
working to keep thing clean and sanitary. Effective cleaning of equipment reduces the
chances of food contamination during preparation, storage, and service. It reduces the
number of disease-causing microorganisms to acceptable public health levels. Good
personal hygiene, proper food handling practices, proper dishwashing and hand
washing techniques increase the sanitation and safety standard of the laboratory.

Good Personal Hygiene

1. Clean hands and nails before and after handling foods.

2. Don’t wipe hands in laboratory gowns or apron. Use a hand towel.
3. Wear clean clothes. Use laboratory gowns so as to avoid the infection that
can come from street clothes or uniform.
4. Use hairnet to avoid hair from going to the food.
5. Avoid handling food when you have a cold or an infectious wound or disease.
6. When handling foods, remove rings or bracelets that can be possible sources
of contamination.

Proper Food Handling Practices

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 1. Select food properly. Buy meat, fish, pork, fruits and vegetables from reliable
dealers.
2. Be careful when eating or using foods that are fresh. Wash fruits and
vegetable well before eating them. Use a mild detergent and rinse well.
3. Wash hands with soap and water before handling foods specially, after
visiting the toilet, handling dustpans, coming from the streets or even using a
handkerchief.
4. Work in a clean place. Keep working area clean.
5. Use only clean utensils.
6. Make it a habit to use a tasting spoon for sampling food. Do not return the
spoon to the food after it has been to the mouth.
7. Refrigerate perishable food to prevent spoilage or deterioration.
8. Freeze to retard microbial growth and enzymatic actions for a longer shelf life.
9. Keep refrigerator and freezer scrupulously clean.
10. Serve and store food in clean containers.

Proper Dishwashing Technique

1. Rinse or soak pans and other utensils as used. Soak those with sugar, syrup
or fats in hot water and those with cooked or uncooked starches or proteins in
cold water.
2. Stock the dishes in the proper order namely glassware first, the silverware
next, then china third, and utensils last. Stock them to the right of the sink so
that work progresses from right to left.
3. In washing glassware. Soap each individually and rinse in hot water.
4. In washing silverware. Soak them in a pan and remove the dirt with a plastic
scourer before soaping. Soap each individually and rinse in hot water
5. In washing china. Scrape and rinse each dish. Soap them and rinse dishes in
hot water.
6. In washing utensils, scour all pans until completely clean. Use ammonia to
remove fats. Soap each piece and rinse in hot water.

Proper Hand washing Technique

1. Wet hands.
2. Apply soap
3. Briskly rub hands fro twenty seconds.
4. Scrub fingertips and between fingers.
5. Scrub forearms to just below elbow
6. Rinse forearms and hands
7. Dry hands and forearms
8. Turn off water

How to Get Ready in Food Preparation

1. Know and observe rules for food safety and sanitation.

2. Check recipe calculations to be sure that they are correct.
 Name of recipe, the number of specified size
 The ingredients with amounts in weight and/or volume and description,
such as melted fat, cooked or uncooked rice, etc.
 The order and method of combining ingredients.
 The equipment used in processing
 The appearance or condition at various stages.
 The process time and temperature used in processing.
3. Understand specific requirements.

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  What items are to be prepared?
 How much of each item is needed for specified number of portions?
 Which method of preparation is to be used?
4. Collect supplies that will be required immediately.
5. Assemble needed equipment, be sure that they are available and in condition
for use.
6. Plan for the process of work
7. Allot time for the work to be done.

Standards to Follow in the Food Processing Laboratory

1. Wear proper cooking outfit, including shoes.

2. No jewelry; washing of hands prior to start the laboratory work.
3. Borrow needed utensils at least a day before the scheduled laboratory class.
4. Working surfaces should not be cluttered with books, purses or bags. Leave
them at the cabinet provided outside the laboratory. Bring valuable
belongings with you.
5. Assignments for laboratory work are to be read PRIOR to the laboratory
period.
6. The class is divided into groups. A laboratory plan is submitted and checked
by instructor, one meeting before the laboratory performance.
7. Before starting the laboratory activity, make sure that the working area is
clean, well lighted and ventilated.
8. For finished product evaluation, serve food for class evaluation in appropriate
serving appointments. Each group must be provided dishes fro testing.
9. Proper waste disposal. Every group is expected to segregate their garbage
and dispose them properly.
10. Broken chinaware should be given to the laboratory assistant or the
instructor. It should not be placed directly in the garbage can.
11. Turn off ovens, surface units or burners immediately after using. Leave them
clean and dry.
12. Turn off all electrical fans and lights before leaving the laboratory. Check if
the gas regulator is closed.
13. Clean up immediately substances spilled on the tables and chairs.
14. Common courtesy should always be observed. Unnecessary talking should
be refrained from.

Major Kitchen Equipment in the laboratory

The Foods Laboratory is equipped with large equipment necessary for the proper
preparation of food includes a range, a refrigerator, and a sink. Proper use and care of
the equipment will not only make food preparation quicker and easier but also insure
their lasting service.

1. The Range- the range provides the necessary heat in cooking food. Ranges can
provide low heat for simmering, medium heat for gentle cooking, and high heat
for rapid cooking.

Use and Care of the Range

When using the range, remember to:
 Use utensils that are large enough to prevent the boiling food from spilling
over the range to or oven.
 Keep a dish on the range top for the spoon that you use in stirring the
food.
 Arrange pans in the oven so that the air can circulate around them.

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  Wipe the chromium trimming with a damp cloth and polish it with a dry
cloth.
Cleaning the top of a gas range
 Remove the burners and the rack and scrub them with warm, soapy water
and scouring pad.
 Clean the holes with a hairpin or wire. Do not use a toothpick.
 Rinse with clear, hot water, and dry in the rack: turn the burners of the
oven upside down.
 Return the burners and the rack to the range as soon as they are dry.
Cleaning the oven
 Use a pancake turner to remove food immediately after it has spilled on
the oven.
 Clean the oven thoroughly with a special cleaner when it is cool.
 Wipe the oven with soapy water. Rinse with clean water and dry.
 Turn on the oven for a few minutes to dry all the parts so that they will not
rust.

2. The Refrigerator- Every food preparation area should be equipped with a

refrigerator so that perishable foods maybe quickly cooled and spoilage
prevented.

Care of the refrigerator

 The refrigerator which has an automatic defroster should be thoroughly
cleaned every week by wiping off containers of the food and removing all
foods that cannot be used. The refrigerators which do not have automatic
defroster should be defrosted whenever the frost on the frosting unit is
over ¼ in thick.
Defrosting the refrigerator
 Turn off the electric current.
 Remove all the ice trays and frozen foods from the freezing unit.
 Wrap frozen foods in newspaper to keep them from thawing.
 Put the drip tray in the proper place to catch the melted ice.
 Place pans of hot water in the lower part of the freezing unit. Allow the ice
to melt. Never use a sharp or pointed object to remove the ice.
 Remove the food in the lower part of the refrigerator.
 Wipe the inside portion of the freezing unit as well as the inside of the
refrigerator with water with 1 teaspoon baking soda has been added.
 Turn on the current and return the food to the refrigerator.
Proper use of the refrigerator
 Study the booklet which is supplied by the manufacturer.
 Keep the temperature between 35F and 45F.
 Allow hot food to cool before putting it in the refrigerator.
 Open the door only when absolutely necessary and keep it open as short
a time as possible.
 Put leftovers in small dishes and use them as soon as possible to avoid
over crowding the refrigerator.
 Remove food from paper bags before storing in the refrigerator.
 Do not store unopened cans of food in the refrigerator unless they are to
be chilled for the next meal.
 Store foods in covered dishes or glass jars to prevent odors from
spreading.
 Decide on a definite place in which to keep each kind of food, and put the
foods in the same places each time so that you will not waste time looking
for them.

3. The sink- A great deal of food preparation is spent at the sink: cleaning, peeling,
cutting food, removing waste, and dishwashing. It is central to all food

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 preparations which requires water and therefore it should be placed where it will
be easily accessible.

Care of the sink

 Fill the sink half full with water when washing the dishes. Put only few
dishes into the sink at one time.
 Pour the dishwashing through a sink strainer to avoid clogging the sink.
 Use soapy water to clean the sink, rubbing it hard. If the sink is very dirty,
use a fine scouring powder and a bleach to remove the stains.

Basic Kitchen Utensils and Tools in the laboratory

1. Cooking Utensils
 Kettle
 Sauce pan
 Carajay or frying pan
 Casserole
2. Oven Utensils
 Muffin pan
 Pie pan
 Baking pans
 Tube pan
 Loaf pan
 Baking sheets
3. Tools
 Kitchen knives
 Mixing bowls
 Cooking fork and spoon
 Spatula
 Can opener
 Chopping board
 Egg beater
 Measuring devices
 Strainer
 Colander
 Pressure cooker
 Pot holder
 Blender
 Mixer

Small Equipment for food Preparation

Small items of equipment are referred to as kitchen utensil. These are used in
cleaning, cutting, chopping, and cooking.

1. Equipment for cooking on the range

 Sauce pan
 Kettle
 Double boiler
 Heavy skillet or Carajay
 Skillet or frying pan
 Pressure cooker

2. Cutting and chopping equipment

 Knives
 Cutting board
 Peeler

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  Meat grinder
 Biscuit cutter
 Grater
3. Mixing and preparation equipment
 Mixing bowls
 Sifter
 Wire whip
 Wooden spoon
 Slotted spoon
 Rubber scraper
 Strainer
 Tong

Tips for Proper Selection and Care of some Utensils and Equipment

Different utensils are made for different purposes. All of these utensils should be
properly used and cared for.
When selecting kitchen tools and utensils for cooking, consider the following:
1. Size- Is the utensil too big, too small, or just right for the purpose?
2. Lid- Does the lid fit right for the size of the pot or pan?
3. Shape- Does the utensil have the correct shape for the purpose? Does it
have straight sides?
4. Bottom- Is the bottom flat or thick.
5. Handle-Is the handle well balanced?
Pots and pans need not be decorative; it is much wiser to get quality cookware
with thick bottoms that will perform well for a long time. Thin, inexpensive cookware is
likely to dent, break, or develop “hot spots”, causing food to brown.
For baking, choose shiny aluminum or stainless steel pans with smooth seams.
Seams distribute heat evenly and give baked goods a golden surface. Always use a
baking pan in the size that is called for in the recipe.
The basic cutting tools or knives are very important items in the kitchen.
Stainless steel knives are best to use and easy to sharpen. The blade should be hard
and the handle should be well balanced. Wash and dry kitchen knives quickly to prevent
from rusting and prevent wood rots on wooden handles.
Electric mixer should be used and cared for properly. To avoid wastage of energy
consumption, measure all the ingredients to be used and have everything ready before
you start using the machine. Use the correct speed and time to avoid over mixing. Wash
the beater and mixing bowl as soon as you finish. Never let the motor or heating
element get wet. Wipe and polish the mixer with a dry soft cloth. In plugging or
unplugging the machine, remember to hold the plug and not pull or tug the chord.
In using the pressure cooker or autoclave, it is important to read and understand
instruction manual before operating. Improper use of this unit may result in bodily
injuries. In opening the pressure cooker make sure that the pressure has dropped to
zero and you have removed the regulator weight from the vent pipe before loosening
the wing nuts or lid clamps.

Steps in Borrowing Utensils at the Food Processing laboratory

1. Secure a borrower’s slip from the DFOST secretary.

2. Accomplish the borrower’s slip and have it signed by your instructor.
3. Together with your I.D, give the slip to the tool keeper/DFOST secretary
assigned at the laboratory.
4. The tool keeper will then prepare the needed utensils. Make sure that all
utensils you borrowed are available.
5. After using, return the utensils to the tool keeper. All utensils must be
returned clean and in good condition.

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6. Get your I.D.
7. Request for utensils not using the official borrower’s slip will not be
entertained.