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What is Food Preparation?
Definition and Types

● Food Preparation
Across time and across cultures, food is one thing that unites us all - which is
even all the more remarkable when you consider that humans are the only creatures on
Earth that don’t eat the majority of their food as they find it
...
Food
preparation is a broad topic, involving all of the steps that occur between obtaining
raw ingredients and consuming them as food
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● Cleaning
Food preparation can involve any number of actions, but for this lesson, we’re
going to organize them into three broad types of activities
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Food preparation involves the entire spectrum of events - from obtaining to
eating food - and most of the food that we get in raw form is not best to eat as is
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The need for this is obvious for things
like meats, which can contain harmful bacteria if not cleaned properly
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There are the reasons that cultures have
such restrictions; they’re based on rules for survival
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Most food products we consume today are not only grown
commercially but are treated with pesticides or other chemicals to ensure the survival of
the crop
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Additionally, dust, natural bacteria, and trace chemicals from insects or birds can be
found on organic produce
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There are
countless ways to heat food in order to kill bacteria, enhance flavors, and create texture,
but we can classify them all in a few ways
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Roasting, broiling, grilling, and pan-frying are all forms of
dry-heat cooking
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This includes techniques like steaming, boi;ing, or poaching
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Cooking is the stage of food preparation that most people associate with the
culinary arts, and there are reasons for this
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The food must be safe to eat, but it also must combine various
flavors and textures in a pleasing way
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In this way, it is perfect for art and science
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Healthy cooking
When preparing food, aim to preserve the nutrient value of the food and utilize
healthy fats, reasonable portions, and whole foods
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Use healthy cooking methods such as steaming, broiling, grilling and
roasting
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2
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3
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4
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Recognize that consuming these foods increases your intake of salt, sugar, and
fats considerably (often without knowing specifically what or how much)
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Note that those at high-risk for foodborne illness should follow additional
guidelines
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Safe food Preparation
Foodborne illnesses don’t just come from restaurants
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Follow the guidelines below to keep your
food as safe as possible:
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Wash hands and surfaces often using hot, soapy water
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Wash all fruits and vegetables before eating
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Keep raw meat, poultry, fish, or eggs away
from other foods to prevent cross-contamination
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If not, be sure to:

Know how your foods were produced
Food production is another important component of nutrition and health
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For example, food grown
in healthy soil will supply necessary trace minerals to food, but when soils are pressured for
large-scale production, essential trace minerals can be lost
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Buy meat from producers who don’t use antibiotics
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The EPA recommends eating up to 12
ounces of fish that are lower in mercury weekly, including shrimp, canned light tuna,
salmon, pollock, and catfish and avoiding shark, swordfish, king mackerel, and tilefish
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Be sure to only buy
organically grown versions of the following fruits and vegetables:
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Apples
Celery
Cherry tomatoes
Cucumbers
Grapes
Hot peppers
Imported nectarines
Peaches
Potatoes
Strawberries
Spinach
Sweet bell peppers
When possible, also try to buy these organic:

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Kale
Collard greens
Summer squash

The clean 15
These foods have low pesticide residue, making it safe to purchase non-organic
version of them:
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Onions
Sweet corn
Pineapples
Avocado
Cabbage

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Sweet peas
Asparagus
Mangoes
Eggplant
Kiwi
Cantaloupe (domestic)
Sweet potatoes
Grapefruit
Papayas
Mushrooms



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