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HRM 212 CHAPTER 1
1. chemical, physical & microbiological nature of food and any transformation that food undergoes from the time it is produced to the time
HRM 212
2. • FOOD - - is any article whether simple,
mixed or compounded, which is used as
food or drink, confectionery or condiment.
- Any matter eaten by man to sustain life and
nourish the body
- Any substance which when taken into the
body provides energy, builds and repairs
tissues and regulated bodily processes.
3. • FOOD SCIENCE- is the study of chemical,
physical & microbiological nature of food and
any transformation that food undergoes from
the time it is produced to the time it is
consumed.
5. The Migration of Food
• As civilization grew
and developed,
people began
searching for food in
distant places.
•
• Spanish, Portuguese,
English, and Dutch
sailors traveled
across the oceans in
search of tea, spices,
and other foods.
6. • The explorers introduced food they carried with
them in new lands.
•
• In the U.S. – the Spanish explorers introduced
cane sugar, wheat, oranges, and sheep. English
explorers brought apple, pears, and walnuts.
•
• The explorers also carried foods from the land
they explored, back to their homelands.
•
• Therefore, foods that were once native to once
place are now found in many places. This type of
exchange led to increased variety of foods
throughout the world.
7. Time line of Food
• 20,000 BC People in Europe eat mammoth,
reindeer, red deer, bison and wild horses
• 1,200 BC People in Egypt eat bread and
beer. The also eat sheep, pigs, cows and
goats as well as ducks, geese and fish. They
grow marrows, beans, lentils, leeks, radishes
and lettuces
• 400 BC Ordinary people in Greece eat a
great deal of bread. They also eat cheese
and fish and (if they can afford it) meat. They
also eat beans, onions, garlic and olives.
Greeks drink wine and water.
8. Time line of Food
70 AD The Romans introduce new foods into
Britain, celery, cabbages, radishes, carrots,
cucumbers, broad beans and walnuts.
• 800 AD The Saxons eat bread and fish,
cheese and eggs. They drink beer and mead
• . 1300 The wealthy eat meat including ducks,
swans, herons and blackbirds. Poor people
live on bread and cheese and pottage (grain
boiled in water with vegetables and (if you
could afford it) meat or fish.
• c 1525 Turkeys are introduced into England.
9. 1585 Potatoes are introduced into England.
However the English diet remains very
much the same as in the Middle Ages.
1633 The first record of bananas being sold
in England
1680 The well to do eat pineapples and ice
cream. Coffee and tea are popular drinks.
Otherwise little changes. Poor people still
live on bread and pottage.
10. • 1760 Eating potatoes and drinking tea
has become common among ordinary
people. Bread is still a very important part
of peoples diet.
• 1861 Garibaldi biscuits are introduced in
Britain.
• 1885 The cream cracker is invented
• 1892 Digestive biscuits are introduced
11. • 1900 The diet of ordinary people has
greatly improved since 1900. Meat and
sugar have become cheaper. People eat
less bread and a more varied diet. 1927
Jaffa Cakes go on sale
• 1940 Food rationing begins in Britain
• 1950 The diet of ordinary people has
improved since 1900. Food has become
much cheaper.
13. Psychological and physiological
factors which differ among
individuals
• Age
• Allergy
• State of health
• Food habits
• Emotional conditions
• Threshold vale
14. Nutritional Quality
• Nutrients are responsible for the physiological
roles of food to give energy, build and repair
tissues and regulate bodily processes.
•
• The Main Groups of Nutrients are:
• Water
• Protein
• Fats
• Carbohydrates
• Minerals
• Vitamins
15. Digestibility
• Refers not only to the completeness of the
digestion and absorption but also the
general feeling and after-effect of eating.
16. Palatability
• Eating qualities of a food as judged by the human
senses.
•
• Visual Perception- the mere sight of food may
stimulate or dampen the appetite. Many
consumers decide to buy a product because of its
eye appeal.
• Odor Detection- the olfactory nerves of the nose
are sensitive to volatile substances emitted by
the aromatic compounds in foods.
• Taste Stimuli- taste buds located on the pharynx
and the palate of the oral cavity which decrease
as we get older.
17. • Tactile Sensation-mouth feel and feeling by
touch
• Ex. Softness of fruit as held on the palm;
• Different types of sugars or flours as felt
between the fingers.
•
• Flavor- this sensory is a composite of odor,
taste and mouth feel and sound.
18. Psychological and physiological
factors which differ among
individuals
• Age
• Allergy
• State of health
• Food habits
• Emotional conditions
• Threshold vale
19. There are four basic tastes:
• Salty (sides and tip)
• Bitter (mostly at the back)
• Sweet (concentrated at the tip)
• Sour (mostly on the sides)
21. • Economical Quality
• Amount of money spent for the ingredients,
the amount of time, equipment and labor
utilized for cooking, serving and storing the
food.
• Sanitary Quality
• Prepared under sanitary condition
23. Three Main Activity/Work centers:
• Food preparation and storage area center
• Cooking and serving center
• Clean up or washing center
24. Main Kitchen Equipment
• 1. RANGE - provides necessary heat for cooking
(electric, gas, kerosene, coal or wood)
•
• 2. REFRIGERATOR – Storage for perishable goods
• - Types of Individual Freezer Units
a. Upright
b. Chest type
• 3. Sink-central to all food preparation which
require water
25. Kitchen Arrangement
• U-shaped kitchen – All
of the appliances and
cabinets are arranged in
a continuous line
along the three
adjoining walls.
26. L- shaped Kitchen –
• Appliances and
cabinets forms a
continuous line
along two adjoining
walls.
28. Island Kitchen
• in this kitchen, a
counter stands alone in
the center of the room.
29. PENINSULA KITCHEN
• is most found in large
rooms. In this kitchen,
a counter extends into
room, forming a
peninsula
30. One-wall kitchen
• all of the
appliances and
cabinets are
along one wall.
This arrangement
generally does
not give adequate
storage or counter
space.
31. Work triangle distance
• Sink to Refrigerator (4 ft-7ft)
• Range to Ref (4 ft- 9ft)
• Sink to Range (4 ft- 6ft)
Editor's Notes
Early people ate food raw. At some point, they accidentally discovered that cooked food taste better and was easier to digest. By trial and error, they learned to control fire and use it to prepare food. Eventually, these early people found they could protect themselves and secure food more easily by living in groups. They formed tribes and begun to hunt for food together. The hunters became herders when they discovered that they could capture and domesticate animals. They also discovered that they could plant seeds to produce large amount of food. These two advances made the food supply much more dependable. As food became easily to obtain, not all people had spend their time hunting and farming. Some were able to a craft. Other became merchants. Trading in its simplest form began, and with came the development of civilization.
As civilization grew and developed, people began searching for food in distant places. Spanish, Portuguese, English, and Dutch sailors traveled across the oceans in search of tea, spices, and other foods
The Main Groups of Nutrients are: Water Protein Fats Carbohydrates Minerals Vitamins Digestibility Refers not only to the completeness of the digestion and absorption but also the general feeling and after-effect of eating. Palatability Eating qualities of a food as judged by the human senses. Visual Perception- the mere sight of food may stimulate or dampen the appetite. Many consumers decide to buy a product because of its eye appeal. Odor Detection- the olfactory nerves of the nose are sensitive to volatile substances emitted by the aromatic compounds in foods. Taste Stimuli- taste buds located on the pharynx and the palate of the oral cavity which decrease as we get older. There are four basic tastes: Salty (sides and tip) Bitter (mostly at the back) Sweet (concentrated at the tip) Sour (mostly on the sides) Tactile Sensation- mouth feel and feeling by touch Ex. Softness of fruit as held on the palm; Different types of sugars or flours as felt between the fingers. Flavor- this sensory is a composite of odor, taste and mouth feel and sound.
