Family & Consumer Sciences Unit 6 Foods and Nutrition 9/3/2013 Do you have lunch money to turn in? Are you following the dress code? Is your name badge on? Is your cell phone turned off? Bell Ringer: In three sentences tell me about your holiday weekend. 9/4/2013 Do you have lunch money to turn in? Are you following the dress code? Is your name badge on? Is your cell phone turned off? Bell Ringer Do you think you are healthy? Why or Why not? 9/5/2013 Do you have lunch money to turn in? Are you following the dress code? Is your name badge on? Is your cell phone turned off? Bell Ringer: List and define three vocabulary words that you learned this week. Characteristics of a Healthy Person (6.2) 1. Good Personal Hygiene 2. Gets Enough Sleep Can laugh at themselves and the situation 4. Exercises on a Regular Basis Eight hours are recommended 3. Deals with Stress in a Positive Way Brushes teeth, shampoos hair, clean hands and nails Strengthening Endurance Flexibility ( stretching) 5. Eats a Well Balanced Diet Eats a variety of foods Avoids too many sweets and high calorie foods Basic Nutrients Activity In you groups I will assign you a basic nutrient. Create a poster about this nutrient with information that you think is the MOST important. Basic Nutrient Groups ( 6.3) Each nutrient plays a certain role in our body. All nutrients work together as a team. If a nutrient is missing from the diet, it can keep the other from working properly. Basic Nutrients ( continued) 1. Carbohydrate Function: Supply energy and fiber MAIN source of energy for us Sources: Grains and grain products Rice Pasta Fruits and vegetables Basic Nutrients ( Continued) 2. Proteins Functions: Build and repair body tissues Helps regulate body functions Provides energy if diet needs it Sources: Meat, fish Milk and eggs Vegetables and fruits Grain products Basic Nutrients ( Continued) 3. Fats Functions: Concentrated source of energy Help body store and reserve energy Store and use certain vitamins Sources: Meat and milk Cheese and butter Salad Dressing Nuts Basic Nutrients ( Continued) 4. Vitamins – 2 types Water Soluable: B, C B( thiamin B1, Riboflavin B2, Niacin) C ( ascorbic acid) A: helps eyes adjust to darkness D: helps body use calcium and builds strong bones E: maintains healthy red blood cells K: helps blood to clot Functions: Helps fight off infection Prevents bruising and bleeding Fat Soluable: A, D, E, K Promotes appetite, digestion, and nervous system Helps keep skin smooth Regulate body processes Sources: dark green vegetables, eggs, milk, tuna, broccoli, citrus fruits Basic Nutrients ( Continued) 5. Minerals Types: 1. Functions: Calcium, Phosphorus, Iodine, Iron Make up part of the hard/soft body tissues Assists in body functions Sources: Dairy foods, leafy vegetables, broccoli, meats, eggs, seafood, salt Basic Nutrients ( Continued) 6. Water About 70% of our body is made up of water Functions: Helps carry other nutrients through body Regulates body temperatures Removes body wastes Sources: Bottled water, tap water, milk, soups, fruit juice, tea, clear soups 9/6/2013 Do you have lunch money to turn in? Are you following the dress code? Is your name badge on? Is your cell phone turned off? Bell Ringer: DEFINE 3 characteristics of a healthy person. 9/9/2013 Do you have lunch money to turn in? Are you following the dress code? Is your name badge on? Is your cell phone turned off? Bell Ringer: Tell me something I don’t already know about you. Today’s assignment: Pg. 526 #1-4 Pg. 535 # 1-10 Pg. 533 # 1-3 9/10/2013 Do you have lunch money to turn in? Are you following the dress code? Is your name badge on? Is your cell phone turned off? Bell Ringer: Finish book assignment from yesterday. The Food Guide Pyramid A guideline to help you choose what and how much to eat to get all the nutrients you need. Food Groups in the Pyramid (6.4) Pyramid is divided into five groups. Each group has daily requirements that we need in order to maintain good health Pyramid Food Groups in Pyramid ( 6.4) Food Groups based on a 2,000 calorie diet 1. 2. 3. 4. 5. Grains: need 6 oz. per day Vegetables: 2 ½ cups per day Fruits: 2 cups per day Milk: 3 cups per day Meat and Beans: 5 ½ oz. per day Grain Group : 6-11 Servings Fruit Group : 2-4 Servings Vegetable Group : 3-5 Servings Meat and Meat Substitute Group : 2-3 Servings Dairy Group: 2-3 Servings Fats & Oils Group - Use Sparingly Serving Size –Grain Group 1 slice bread ½ cup cooked cereal, rice, or pasta 1 ounce ready-to-eat cereal Serving Size – Vegetable Group ½ cup chopped raw or cooked 1 cup raw, leafy veggie Serving Size –Fruit Group 1 medium fruit ½ cup canned ¾ cup juice Serving Size –Dairy Group 1 cup milk or yogurt 1 ½ ounce cheese ½ cup ice cream Meat & Meat Substitutes Beef Pork Lamb Wild Meats Poultry Fish Eggs Dried beans Dried peas Nuts Peanut butter Serving Size –Meat Group 3 ounces meat ½ cup beans 1 egg 2 tablespoons peanut butter Food Groups in the Pyramid ( 6.4) Steps To A Healthy You….. 1. Find a balance between food and physical activity. Exercise each day. 2. Eat in moderation 3. Eat a variety of foods 4. Your portions should be personalized to meet your lifestyle. FOOD GROUPS 6.4 EACH GROUP WILL BE ASSIGNED A FOOD GROUP IN YOUR GROUP YOU WILL NEED TO CREATE A RAP, SKIT, COMMERCIAL, OR PSA ABOUT YOUR FOOD GROUP. YOU WILL GET POINT FOR BEING CREATIVE YOU MUST INCLUDE SOURCES, SERVINGS SIZE, AND DAILY RECOMMENDATIONS. MEAL APPEAL How to create attractive meals 6.5 How to create attractive meals Unit 6 Framework 6.5 Objectives: Students will be able to name factors to consider when planning a meal. Students will be able to plan an appealing meal. Parts of a meal There are 3 parts to a meal: 1. Appetizer 2. Entrée 3. Dessert Parts of a Meal 1. Appetizers - Finger foods - A “snack” before the main dish - Keep people entertained while the entrée is being prepared Parts of a Meal 2. Entrée - The main course - When preparing an entrée you need to think MEAL APPEAL!! Meal appeal = the characteristics that make a meal appetizing and enjoyable. Entrée There are 5 characteristics of meal appeal: 1 – Colour 2 – Shape & size 3 – Flavour & aroma 4 – Texture 5 – Temperature Color and Shape Think of your meal as a picture (food) in a frame (plate). Restaurants pay special attention to meal appeal and how food is presented. your entrée needs to be full of color! An appealing entrée also needs a variety of shapes Color and Shape Food as Art Food photographers have to consider the colour, shape, size and texture when planning each shot. Entrée What kind of appeal do these entrées offer? Identify the garnish in each BEWARE!! Although some foods may look appetizing, they may not be good for you! Consider nutritional value for a healthy diet. Flavor & Aroma Avoid combining foods of similar flavor or aroma in one dish. This rule also applies to color E.g. Mixing strong flavors together is not a good idea because they clash Clash = look too alike Flavor & Aroma Give some examples of clashing flavors: - Spicy chili with garlic bread Egg salad sandwich with potato salad How would you fix these meals? Flavor & Aroma Mix it up! Serve spicy food with bland items Bland = plain; mild in flavour Spices vs. herbs What’s the difference? Spices = very strong flavor; dried out; derived from plants; multi-colored; can grind it; examples include chili seeds, black pepper, turmeric, garlic powder. Herbs = flavorful leaves and stems of soft plants such as basil, oregano, rosemary and sage. They’re all green! Condiment? So then what’s a condiment? Condiment = a seasoning for food that’s not a spice or herb such as ketchup, mustard, relish, sauerkraut, mayonnaise, bacon bits etc. Texture Your meal should have a variety of textures Texture = how it feels when you chew e.g. hard, chewy, crispy, soft etc. Temperature Serve hot foods on cold days. i.e. soup in the winter Separate cold and hot foods by putting them on different plates so they can retain their temperature and texture. i.e. chicken and mashed potatoes with side salad in a bowl Dessert 3. Dessert - everyone’s favorite indulgence! Serve with coffee, tea or dessert wine. Dessert You should know about any peanut allergies among your guests. Poster Board Activity One person from each group needs to come get Poster board Scissors Glue sticks Divide your poster into three sections, each section will be an example of an appealing meal. (remember a meal has three parts) Cut out pictures from magazines to represent your three appealing meals. You will need to use the information learned in class today for characteristics of an appealing meal Grocery Shopping Techniques ( 6.6) 1. Supermarket Large stores that sell many brands of food and household items. Usually have counters where you may buy fresh cold cuts, salads, and pastries. Two advantages: Lower prices Wider selection than most other stores Types of Grocery Stores ( 6.6) 2. Convenience Stores: A small store with limited selection of basic items. Usually open for 24 hours or longer hours than typical store. May be open on holidays. Handy if you need to pick up a few items quickly, but prices are much higher. Types of Grocery Stores ( 6.6) 3. Specialty Stores Sell only one type of product such as meat, bakery, fruits or vegetables. Prices are usually higher, but better quality and selection of that specialty product. Types of Grocery Stores ( 6.6) 4. Farmer’s Market Homegrown, local foods ( usually fruits and vegetables) Sold directly from the farmers. Very fresh, low prices 5. Food Coop Group of shoppers join together to buy in bulk and share cost at wholesale prices Usually involves a membership Food Shopping Techniques 6.6) 1. 2. 3. Use coupons for items that you usually buy. Coupons can save you money. Don’t use on items you don’t normally buy. Keep your shopping list handy. Divide list into sections to make shopping easier- cold foods, canned foods, household items 3. Compare prices by checking unit prices and sale papers. Labels are by products and show how much you will pay per unit. Generic brands are cheaper than national brands. There are three types of brands… 1. 2. 3. National Brand: most expensive, widely recognized Store Brand: store’s version of a product sold with their name Generic Brand: least expensive , plain labeled Food Shopping Techniques ( 6.6) 4. Take advantage of sale items. Stock up on things when they are on sale. 5. Evaluate extra cost of buying prepared foods verses homemade foods. 6. Take advantage of seasonal foods. They are less expensive when in season. 7. Compare different forms of food… frozen, dried, canned, fresh. Consider each to see which would be your best buy! Food Storage Techniques ( 6.6) 1. Perishable: 2. Leftovers: Should be wrapped in airtight packages or containers to prevent spoilage. 3. Potatoes and Onions Spoil quickly. Should be placed in the refrigerator or freezer. Try a rotation system so that older supplies are used first Should be stored in a cool, dry place that is free from moisture because they can mildew or rot 4. Canned Foods: Should be stored on a shelf in a dry place. Use a rotation system to use older products first **Show food label video; w/s** Safety and Sanitation Cleaning and Sanitizing Surfaces Clean surfaces with soap and water and rinse. Sanitize kitchen surfaces with 1 tablespoon chlorine bleach per gallon of water. Allow surface to air dry. Wash hands after surface is cleaned or sanitized. Cleaning and Sanitizing Surfaces Paper towels are safer to use than cloth towels or sponges. Launder dishcloths often; sponges are not recommended. Store cleaning products in the original containers away from food. Never reuse cleaning product containers for other purposes Cross-Contamination Keep raw meats separate from other foods in grocery carts. Store raw meats on bottom shelf of refrigerator. Keep raw eggs separate from other foods. Use separate cutting boards for raw meats and ready-to-eat foods. Cross-Contamination Wash cutting boards between each use Never leave food out for more than 2hrs Wash cutting boards with hot water and soap. Use sanitizing solution (1tbsp. bleach / 1 gallon of water). Don’t put cooked food on a plate that previously held raw meats. Re-using Containers Do not reuse plastic storage bags, bread bags, disposable tableware or Styrofoam containers that have contained raw meats! Cleaning Kitchen Appliances Clean spills in refrigerator immediately. Use dish detergent and water to wash refrigerator. Don’t use abrasive cleaners or scouring pads. Cleaning Kitchen Appliances Check bottom of dishwasher for large particles in strainer. Wipe away ash residue left from selfcleaning process. Unplug small appliances before cleaning Kitchen Safety More accidents occur in the kitchen than any other room of the home. Most accidents can be prevented with some thought, pre-planning and attention to detail. Basic Kitchen Safety Tips Don’t let hair or jewelry dangle -could cause fires. Put items back where they belong Close drawers and doors Use tools for what they were meant to do Clean up after yourself Keep electrical appliance in safe areas Store foods properly Cooking Safety Turn pot handles inward to prevent spills. Keep hot cookware out of reach to avoid burns. Fire Safety Keep electrical cords away from hot surfaces. Don’t wear loose fitting clothing or when cooking. Use oven mitts or round pot holders when handling hot dishes. Tie back long hair when cooking. Never leave cooking food unattended. Shield yourself from steam to avoid burns. In Case of Fire Always give yourself a place to escape. Know where your fire extinguisher is and how to use it. If pan is on fire, turn off heat and cover with lid. Never pour water on fire involving grease or try to carry it out. A fire blanket, extinguisher, or baking soda can be used to put out fire. Kitchen Fires Putting out small fires in the kitchen: Small Pan Fires Use a larger lid to smother the flame. Grease Fires Use baking soda to put out the fire — water or flour will only make the flames larger. Clothing Fires If your clothes catch on fire - Stop, Drop & Roll! Fire Extinguishers Always have fire extinguishers or baking soda readily available in the kitchen in case of fires. Electrical Appliance Safety Tips Never use electrical appliances when your hands are wet or when standing on a wet floor Keep electrical appliances away from water Avoid damaging electrical cords Electrical Appliance Safety Tips Avoid plugging too many appliances into an electrical outlet Never put your hand in an appliance that is plugged in Never use damaged appliances Knife Safety Use a sharp knife to easily cut through food. When using knife, don’t cut with edge toward you. Store knives in a knife block. Knife Safety If knife is dropped, stand back and let it fall to floor. Wash knives separately from other dishes. Using knives safely: Use an acrylic cutting board, and cut food away from your body. Never use a knife to open cans or pry lids. THE END! 9/25/2013 Is your name tag on? Are you following dress code? Bell Ringer: If you could be anyone for a day who would you be and why? Identifying Kitchen Appliances ( 6.8) Small Appliances 1. Electric Blender: chop, blend and liquify foods 2. Electric Can Opener: used to open goods with a rotary blade 3. Toaster: dries and toasts bread slices 4. Food Processor: used to slice, chop, mince, shred and grate foods. They can also be used to knead dough and mix ingredients. 5. Coffee Maker: automatically pours water over coffee grounds to make coffee. Individual machines make different cup amounts. 6. Electric Knife: slicing blades automatically cut meats and even breads. Identifying Kitchen Appliances (6.8) Large Appliances 1. Range: top part of a stove; where the burners are located. 2. Refrigerator: appliance that cools foods that perish easily. 3. Freezer: appliance or section of a refrigerator that cools foods below the freezing point and holds them for longer periods of time 4. Microwave Oven: uses microwaves to heat food quickly by creating friction between molecules. 5. Trash Compactor: compresses trash such as plastics and cardboard into flat shaped fitted bags. Lessens usage of bags due to large, bulky containers. 6. Dishwasher: automatically washes pots, pans, and other dishes without the need of hand washing. Basic Guidelines for using a Microwave ( 6.8.2) Check power settings. Microwave power is measured in wattage. Most modern microwaves run about 500-700 watts. Adjust the cooking power to avoid mishaps. Use correct cookware. Not all cookware is suitable for the microwave. Ceramic, glass, plastic and paper containers are usually fine, but look on the bottom to make sure they are safe to use. Avoid metal! The microwave cannot penetrate it and it will create sparks called ARCING. Even metallic trims will cause this! Rotate and stir; since microwaves penetrate food to a depth about one inch from the surface, turning and stirring foods will ensure thorough cooking. Covering: most foods should be covered to hold in moisture and to prevent splattering Basic Guidelines for using a Microwave, continued… Puncturing: foods that are encased in a skin or seal should be pierced or scored before placing in a microwave to prevent bursting. Shielding: cover edges of food that might overcook Standing Time: allow foods to continue to cook even after being removed from the oven Volume of Food: the more food you have to cook… the longer it will take Starting Temperature: frozen foods will take longer than those that are at room temperature when you begin Types of foods cook differently. The more moisture, fat, and sugary the food… the quicker they will heat up. Identify Basic Kitchen Utensils ( 6.9) Small Appliances Toaster Coffee Maker Electric Mixer Food Processor Electric Can Opener Electric Blender Electric Skillet Large Appliances Garbage Disposal Stove Refrigerator Dishwasher Trash Compactor Microwave Freezer Kitchen Utensils ( 6.9) Measuring Utensils Measuring spoons Dry measuring cups Liquid Measuring cup Mixing Utensils Mixing bowls Mixing spoons Sifter Rotary Beater Pastry Blender Rubber Spatula Wire Whisk Kitchen Utensils ( 6.9) Cutting & Chopping Utensils Kitchen shears Parer Bread knife Chef’s Knife Paring Knife Slicing Knife Cutting Board Other Utensils Colander Strainer Rolling Pin Grater Tongs Metal Spatula Spatula Slotted Spoon Kitchen Fork Ladel Pastry Brushes Funnel Kitchen Timer Thermometer Identify from pictures—Skills Personal and Family Kitchen Utensils ( 6.9) Cookware Saucepan Skillet Double Boiler Griddle Bakeware Loaf Pan Muffin Pan Tubed Pan Pie Pan Cake Pan Casserole Dish Custard Cups Cooling Rack Baking Sheet Kitchen Utensils and Cookware 6.9 Family and Consumer Sciences Utensils • Small kitchen tools • Sturdy, well made utensils last a long time. • If you have a dishwasher or microwave oven, make sure the utensils you use are dishwasher and/or microwave safe. Measuring Utensils • Help you to accurately measure ingredients for recipes. • Dry Measuring Cups: used to measure dry ingredients such as flour and sugar; usually come in sets – 1/4 cup, 1/3 cup, 1/2 cup, 1 cup. • Liquid Measuring Cups: have a spout for pouring and measurements marked on the side in cups, ounces, and milliliters; common sizes are 4 cups, 2 cups, and 1 cup. • Measuring Spoons: used for measuring smaller amounts of liquid and dry ingredients; most common sizes are ¼ teaspoon, ½ teaspoon, 1 teaspoon, and 1 tablespoon. Mixing Utensils • Used to blend ingredients together. • Some can be used for a variety of tasks. • Others are for specific tasks. • Mixing bowls: hold the ingredients that you mix and come in graduated sizes. • Pastry blenders: cut shortening into flour for piecrusts and biscuits. • Wire whisks: used for beating and blending; especially efficient to stir sauces and beat egg white mixtures. • Mixing spoons: have long handles and are used to combine ingredients; made of metal, plastic, or wood. • Plastic or rubber scrapers: used to scrape bowls and mix ingredients together; have a wide, flexible blade. • Sifters: sift and mix dry ingredients together as they pass through a mesh screen; come in various sizes. • Rotary beaters: also known as hand beaters; can use to beat eggs and mix thin batters, such as pancake batter. Chopping and Cutting Utensils • Used to cut food into smaller pieces. • Keep safety in mind when using these tools. • Paring knife: good for peeling fruits and vegetables. • Utility knife: all-purpose knives for cutting and slicing foods. • Chef’s knife: used for cutting, mincing, and dicing. • Bread knife: come in handy for slicing bread or baked goods. Other Kitchen Utensils • Cutting board: serves as a base for your cutting work, keeping knife blades sharp and counters in good shape. • Graters: are used to shred and grate vegetables and cheeses. • Kitchen shears: sturdy scissors used for cutting vegetables, pastry, poultry, and meat; always wash shears thoroughly after use with raw meat or poultry. • Peelers: used to peel vegetables and fruits; the blade swivels. • Colanders: bowls with holes for draining foods, such as cooked pasta. • Strainers: wire mesh baskets with handles, used to strain liquids from solid foods, such as water from steamed vegetables. • Slotted spoons: helpful for lifting solid food from liquid, like pasta from water. • Spatulas: have dull, narrow metal blades; useful in leveling dry ingredients, such as flour, in measuring cups. • Turners (or wide spatulas): used to lift and turn foods, such as pancakes or hamburgers. • Tongs: grasp or hold foods, such as a chicken drumstick or a corncob. • Ladles: helpful when serving hot soups and stews. • Cooling racks: made of wire and allow air to circulate around hot baked products. Cookware • Includes pots, pans, and other containers for use on top of the range, in the conventional oven, or microwave oven. • They are made of some type of metal, glass, or plastic. • Saucepans and stockpots – deeper than frying pans – come in a variety of sizes, usually measured in quarts or liters – some have covers – saucepans have one handle – stockpots have two handles, one on each side • Cake pans – round, square, or rectangular – used to baked many things in addition to cakes • Loaf pans – Different sizes – Used for breads and meat loafs • Casseroles – Baking dishes – Variety of shapes and sizes – Deep enough to hold a main dish mixture – Often have covers • Skillets – – – – Shallow Have long handles Assorted sizes Sometimes have covers • Baking sheets – Rectangular, low-sided pans – Most often used for baking cookies • Pie pans – Round with sloping sides – Different sizes • Muffin pans – From 6 to 12 individual cups to hold muffins and cupcakes • Custard cups – Made from heatproof glass – Use to bake custard or microwave eggs What Makes a Good Recipe? ( 6.10) 1. Baking or Cooking Temperature 2. Baking or Cooking Time 3. Ingredients Listed in Order of Use; dry ingredients before liquid ingredients. Makes it possible to use the same measuring utensil for more than one ingredient 4. Measurements list in front of ingredients and written in whole numbers or easy fractions 5. Directions are easy to follow What Makes a Good Recipe? (continued) •6. Methods of mixing •7. Preparation of Cookware •8. Types and sizes of utensils and cookware •9. Yield or number of servings •10. Description of cooked food Good Recipe Project See handout 9/27/2013 Bell Ringer: Did you like this project? Why or Why not? 10/3/2013 Is your name badge on? Are you following the dress code? Bell Ringer ( Tuesday): What utensil are you most familiar with and why. Bell Ringer ( Wednesday): What do these abbreviations stand for? C, T, t, tsp, tbl, oz Bell Ringer ( Thursday) : Tell me something good about your life right now. Common Abbreviations and Equivalents in Recipes ( 6.11) Cup Fahrenheit Gram Gallon Hour Pound Minute Ounce Liter Pint Quart Teaspoon Tablespoon Square c. F g gal. hr. lb. min. oz. l pt. qt. t. Or tsp. T. or Tbsp. sq. Measurement Equivalents ( 6.11) 1 cup = 8 ounces 2 cups = 1 pint 4 cups = 1 quart , 2 pints = 1 quart 3 teaspoons = 1 tablespoon 16 tablespoons = 1 cup 4 quarts = 1 gallon Measuring Techniques ( 6.12) Dry Includes flour, sugar, salt, baking soda, and baking powder BROWN SUGAR Place lumpy sugar in plastic bag and roll a rolling pin over it to remove lumps Spoon sugar into cup and pack firmly. It should retain the shape of cup Level top with straight edged utensil FLOUR Ingredients Sift before measuring if recipes tells you to do so Spoon or scoop amount into measuring cup Level off top with straight edged utensil WHITE SUGAR, SALT, BAKING SODA, BAKING POWDER Spoon into measuring cup Level off with straight edge utensil Measuring Techniques (6.12) Liquid Measurements Includes milk, vegetable oil, water, molasses. These ingredients are measured in liquid measuring cups. Small liquid amounts should be measured in spoons. 1. Place liquid measuring cup on level surface 2. Pour liquid into cup 3. Bend down and read measurement at eye level. Do not lift cup to read measurement. 4. You may use a rubber spatula to remove thick liquids such as honey or molasses. Measuring Techniques (6.12) Fats Measure in dry measuring cups or spoon Pack fat into cup or spoon Level top with straight edged utensil Measure in liquid measuring cup; called the displacement method Subtract amount of fat you need from 1 cup Pour cold water into 1 cup measuring cup. The amount of cold water needed to make one cup is the difference between 1 cup and the amount needed. Spoon fat into water gently until water line reaches 1 cup mark. Be sure fat is completely covered by the water Pour off water Remove fat from the cup with a rubber spatula 10/4/2013 Is your name badge on? Are you following dress code? Make sure you turn in your Bell Ringer Worksheet Finish your Worksheet packet and turn it in to the tray. Bell Ringer: Tell me how to measure brown sugar and flour. 10/7/2013 Is your name badge on? Are you following dress code? Do you have lunch money to turn in? Bell Ringer: If you had to guess, what do you think to Julienne means? To Baste? To cream? Basic Food Preparation Terms (6.13) Pre Preparation Terms 1. Bread: to coat food with bread, cereal, or cracker crumbs. Foods are often dipped in liquid before breading. 2. Brush: to use a pastry brush and lightly coat surface of food with another food such as egg white or fat 3. Chop: to cut into very small pieces 4. Cube: to cut into small squares 5. Dredge: to coat food with a dry ingredient such as flour, cornmeal, sugar, or bread crumbs 6. Dot: to place small amounts of one ingredient on top of another food 7. Grate: to reduce food into small particles by rubbing against a grater 8. Grease: to lightly rub surface with a fat such as shortening, butter, or cooking oil 9. Julienne: cut into long, thin strips 10. Marinate: to soak food in sauce to tenderize and improve flavor 11. Mince: to cut into very small pieces. Mincing is smaller than chopping. 12. Pare: to cut skin from fruits or vegetables 13. Roll: to flatten to desired thickness by using a rolling pin 14. Season: to improve flavor by adding seasonings such as salt, pepper, spices, and herbs 15. Sift: to pass dry ingredients through a sifter to incorporate air and make a finer texture 16. Strain: to separate a food from a liquid by passing through a sieve, strainer, or slotted spoon Basic Food Preparation ( 6.13) Mixing Terms 1. Beat: to smooth a mixture or introduce air by using a brisk over and under motion with a spoon, whisk, or rotary beater or electric mixer 2. Blend: to thoroughly combine two or more ingredients 3. Cream: to blend one or more ingredients until soft and smooth with spoon or electric mixer 4. Cut In : to distribute fat in dry ingredients by using a pastry blender, pastry fork, two knives, or food processor 5. Knead: to press, fold, and turn dough until it is smooth and elastic 6. Mix: to combine ingredients by stirring or beating 7. Whip: to beat rapidly to introduce air and create volume 8. Fold: to combine ingredients by gently cutting down through mixture with a rubber spatula, and turning spatula at bottom to bring underneath mixture to the top Basic Food Preparation (6.13) Cooking Terms 1. Bake: to cook in oven by dry heat 2. Baste: to brush or pour liquid over food while cooking 3. Boil: to cook in boiling liquid 4. Braise: to cook meat slowly in small amount of liquid or steam in covered utensil 5. Broil: To cook over or under a direct source of heat such as over a grill or under a broiler 6. Fry: to cook in fat 7. Poach: to cook delicately in hot liquid below the boiling point 8. Preheat: to bring oven to recommended temperature before cooking food 9. Roast: to cook on rack in shallow pan 10. Saute: to brown or cook in small amount of fat 11. Simmer: to cook in liquid just below the boiling point 12. Steam: to cook over boiling water 13. Stew: to simmer at low heat 14. Stir Fry: To cook rapidly in small amount of fat 6.13 Assignment Write one sentence for each cooking preparation term. You should have 38 sentence. ** DO NOT USE THE DEFINITION AS THE SENTENCE!! After you get done with that.... Answer these questions 1. Why might recipes tell you to chop or dice vegetables? 2. Why would you fold a mixture rather than beat it? 3. What is the difference between cubing and dicing? 4. List nine different mixing techniques. Basic Techniques of Food Preparation ( 6.14) Breads and Cereals 1. Quick Breads: biscuits, muffins, pancakes, coffee cakes Sift dry ingredients together Combine liquid ingredients Add liquid ingredients to dry ingredients; mix well but don’t overmix Bake in preheated oven Check doneness by inserting a knife in center of bread; knife will be clean 2. Cereal Products: rice, pasta, hot breakfast cereals Cook in water or other liquid Use as little water as possible Avoid rinsing rice and pasta before or after cooking; nutrients wash away Follow cooking time given on recipe or package; avoid overcooking because it destroys texture, appearance, and nutritive value. Basic Food Preparation ( 6.14) Fruits and Vegetables Cook in skins when possible Cook whole or in large pieces Avoid soaking in water or leaving exposed to air after peeling Select pans the right size for amount being cooked Steam or cook in small amount of water Bring liquid to rapid boil before adding to food. Lower heat and cook on low boil Cover pan while cooking and cook as quickly as possible; until tender Avoid using baking soda in cooking water because it can destroy vitamins. Some people add this to shorten cooking time. Follow manufacturer’s directions when stir frying, pressure cooking, and using the microwave. Drain liquids to use for other uses like soups or stews. Basic Food Preparation ( 6.14) Meat and Other Proteins 3. Fish 4. Eggs Choose a variety of cooking methods like broil, grill, fry, bake Cooke at low to medium temperature Cook until flesh flakes or separates easily with a fork Do not overcook because it will become dry and tough Select desired cooking method ; boil, poach, scramble, bake, fry Cook at low temperature until just done Undercooked eggs will be runny and soft; overcooked are tough 5. Legumes Soak dried beans overnight in water or boil quickly to soften. Then simmer for a long time over medium heat Combine other sources of proteins with beans to provide complete protein. Beans are inexpensive and a good source of incomplete protein Cooked canned beans, lentils, and split peas without soaking Basic Food Preparation ( 6.14) Milk and Milk Products Cook at low or moderate temperatures Use double broiler or very low heat when cooking on top of stove Stir milk and cheese when heating Chop, grate, or slice cheese before adding to recipe Add acid ingredients like lemon juice very slowly to prevent curdling Types of Meal Service ( 6.15) Buffet Service Food is placed in serving dishes on large table or kitchen counter Plates, napkins and flatware are placed at one end of the table or on a separate table Sauces, dressing, and garnishes are placed near accompanying foods Individuals serve themselves This type of service works well with large groups Plate Service Plates are filled in the kitchen and served to each person at the table Plates are returned to the kitchen for seconds This type of service works best in settings where table space is limited Methods of Meal Service (6.15) Family Service Dinner plates are placed at each person’s individual place setting or stacked at the host’s place at the end of the table Food is placed on table in serving dishes Food is passed around table when plates are at each place setting, and individuals serve their own plates Host may carve the meat or serve casseroles at the table and pass the plates to individuals seated at table when plates are stacked at host’s place. Side dishes are passing around the table. Methods of Meal Service ( 6.15) Formal Service Meal includes several courses Server brings food from kitchen and serves everyone at the table Food is served from the left and removed from the right. Beverages are served from the right. Plate and serving dishes are removed from table when each course is done. Dishes should never be stacked or scraped in front of guests Tea or Reception Service Used in informal settings. There is usually a receiving line in which the host greets guests upon arrival. Centerpiece is placed on table, usually in the center Food is arranged on serving dishes and placed on table. Often finger foods like sandwiches, cakes, cookies, nuts and mints are served Flatware and napkins are arranged at one end of the table. Beverages are placed on table or separate serving table or cart Guests form a line and usually serve their own plates Correct Procedure for Setting a Table ( 6.16) Allow 24 inches in width for each cover and set the table with only needed silverware Dinner plate is placed in center of cover about 1 inch from the table edge Flatware is place on sides of plate in the order of use. Place piece of flatware to be used first at outside of cover and work toward plate. The bottom of each piece should in line with the dinner plate. Knife is placed at right of plate with cutting edge toward plate Spoons, with bowls up, placed to right of knives in order of use. Start far right and work toward the knife. Forks, tines up, placed to left of plate in order of use. Start at far left and work toward plate. When no knives or spoons are needed, forks may be place to the right of the dinner plate. Bread and butter knife is placed across center of bread and butter plate; parallel with the cover. Cutting edge should be toward the plate. Setting A Table (6.16) Napkin is placed to left of fork with the bottom edge in line with the plate and flatware; open edge is next to fork. Water glass is placed just above the tip of the knife. Another glass, such as a milk or juice glass, is placed to right of water glass. Cup and saucer are placed to right of spoon(s) Salad plate or bowl is placed above napkin Bread and butter plate is placed above fork. Salad plates and bread & butter plates are not always used. If not, your salad and bread portions may be placed on your dinner plate. If possible, cover the entire table with a table cloth or use a placemat for each cover. A simple centerpiece that is not too tall will be a nice touch as awell. ***Set table <http://www.youtube.com/watch?v=YIj5Rt-7b9I&feature=related> Rules for Table Manners ( 6.17) Sit up straight and up to the table Ask for things to be passed to you Place napkin in lap. Open napkin below the table level. Chew food slowly and keep your mouth closed Avoid talking about “touchy” topics or disgusting things Cut meat one to two pieces at a time; do not cut all at once Do not brush hair, pick at teeth, or belch at table If you must cough or sneeze, do so in your napkin. Take small bites of food; cut them into smaller ones if needed. Tip your waiter/waitress 20% of total bill. If you drop a utensil, leave it alone and ask for another one Avoid “brushing” crumbs off table or wiping off. This is not your job Motion to waiter/waitress by eye contact or lifting your hand to get their attention Manners that Matter They’re easy…to forget! • 6.17 Students will be able to state general rules for acceptable table manners • 6.17.1 Students will be able to practice acceptable table manners What’s first? • When you’re with a large group, first let the hostess sit down. Then you know it’s time to take your seat. • Boys, pull out the chair for your date, your mom, or the lady on your right • Girls, sit on the edge of your chair and then scoot back. What’s first continued • Put your napkin in your lap. • Keep it there until you leave the table. • If called away, place it at the side of your table setting, and put it back in your lap when you return to the table. • If you are the host of a buffet, join the line last. Passing the Plate • Receive from the left and pass to the right. • When something is out of reach, ask the person closest to it : “ Mr. Smith, please pass the salt.” • If you’re not sure how much food to take, observe and imitate what the hostess does. • Be considerate of others. • When serving yourself butter, jam, sauce etc., use the utensil that comes with the serving dish, not your own. • Cut only one or two bites of meat at a time. If something seems yucky to you… • If the main course or primary food is a dish that you don’t like or can’t eat, the courteous thing to do is to accept the serving anyway. • If it is home style service, take a small portion and concentrate on the other foods. If something seems YUCKY to you… • All other foods such as vegetables, soup, or salad may be refused (politely). • Do NOT upset someone else’s pleasure at dinner by discussing your dislike. Difficult Edibles • Use a knife or a piece of bread to push slippery or stubborn food onto your fork. • Chicken should be eaten with knife and fork in a formal setting. Use your fingers (one hand only) when eating informally. • Spaghetti: Twirl the noodles around your fork using a large spoon for support if you have one. • Watermelon: This can be a finger food only on picnics. Otherwise use your fork or fork and knife. Difficult Edibles • Corn on the cob and pizza: Eat with your fingers • Soup: Be sure to spoon the soup away from you. If you must tip the bowl, tip it away from you as well. • When in doubt, do as the hostess does. Table Mishaps • Spilled food: scoop it up with a knife or spoon; dab with a little water, using your napkin. • Sneezing, coughing, burping, or hiccups: turn your face away and cover your mouth/nose with a napkin. Leave the table if it persists. • Picking your teeth anytime in public is unmannerly. Table Mishaps • Burned tongue: reach for water and take a sip. • Taking food out: move it back onto your utensil with your tongue and place it on the edge of your plate. Picking your teeth anytime in public is unmannerly. General Table Rules • When you are finished with the main course, your knife and fork should be placed beside each other on the plate, diagonally from upper left to lower right. • Don’t talk with food in your mouth – ever. • Don’t take liquid in your mouth with your food to wash it down. • Don’t push away your plate or rearrange dishes when you have finished eating. General Rules • Avoid gory conversation: operations, accidents, bloody or gross topics. • Groom at the restroom, not the table. This includes combing hair and applying lipstick. • Taking a cell phone call in front of family and friends. Excuse yourself and finish the call away from the table. • Better yet, turn your phone off while eating. It’s over when…. • When the hostess signals that dinner is over by placing her napkin on the table. Follow her example. • Express appreciation for the food and the occasion. • Scoot in your chair. What do I do? • You have 3 forks and 2 spoons? Which one do you use first? Starting with the knife, fork, or spoon that is farthest from your plate, work your way in, using one utensil for each course. What comes first at a meal? Your salad! So guess what- the salad fork is the farthest from your plate and the first utensil you use! Review Questions! • You need to blow your nose, is it alright to do it at the table? • You are seated with guests at the dinner table and one of your friends call you on your cell phone, should take the call or not? Manners Role Play Activity • Within your table/group come up with a skit that you will perform in front of the class. Must give three examples of bad table manners and three examples of good table manners. 10/14/2013 Do you have lunch money to turn in? Do you have your id badge on? Are you following dress code? Bell Ringer: What is your favorite thing to cook in the microwave? Why? Preparing & Serving a Meal in a Food Lab ( 6.18) Plan your menu and select recipes Read recipes completely and make sure you understand them Plan a table setting List and locate the equipment and supplies needed. This will save time. Determine duties for each lab partner Plan time schedule for each lab partner. Lab time is short and must be used carefully. Make a “grocery list” for ingredients needed for the lab. Check the supplies at school first so you don’t buy something we already have. Purchase items needed Prepare your meal… on next slide, so we will list them next Evaluate your meal is the last step Procedures in Food Labs ( 6.18) Prepare Meal ( continued) 1. Prepare for food lab by washing hands, pulling back your hair, putting on an apron. Wipe down cabinets and fill sinks with soapy water and rinse water. 2. Set the table correctly 3. Assemble the appliances you need such as a mixer, blender, food processor 4. Prepare cookware. Line with silicone paper, or grease, flour 5. Assemble and measure ingredients 6. Prepare meal 7. Serve meal and enjoy it! 8. Clean up your kitchen and dining area. This also means washing all of your dishes WELL. Occupations Related to Food and Nutrition ( 6.19) Required training for careers varies. Certain careers listed below may be place in one or more of the designated categories depending upon job requirements, personal experience, and personal abilities. ENTRY LEVEL: require minimal education PARAPROFESSIONAL/ SKILLED LEVEL: require some training. It could be obtained at a junior college or technical school Assistant cook, checker at supermarket, dishwasher, waiter/waitress Caterer, cook, chef, meat cutter, supermarket assistant manager, quality control inspector PROFESSIONAL LEVEL: require a college degree from a college or university. Some require master’s degrees or doctor’s degree. Dietitian, advertising director, restaurant manager, food service manager, Family and Consumer Scientist 10/15/2013 Is your cell phone put away? (If not put it away NOW!) Are you wearing your name badge? (If not get it on now!) Bell Ringer: Are you in charge of any kind of kitchen cleaning at home? What kind of cleaning? If no, are you in charge of any kind of cleaning at your home? 1st period Clean and dry all Pots and Pans 3rd Period Clean & dry the cookware (corning ware, casserole dishes) Clean & dry the bake ware (baking sheets, etc) 4th Period Clean & dry the remainder of items on the counters in your kitchen Clean & dry the microwave and stove Clean & dry plates and cups (all plates and all cups, even coffee) 6th Period Clean & dry all colored pots and pans Clean & Dry all silverware and cooking utensils (rubber scrapers, spatulas, wire whisks, sifter, blender,etc.) 7th Period Organize Linen closet! ( laundry people only!) I WANT TO BE ABLE TO SHUT THE DOOR. Clean & dry all countertops and front of cabinets, tops of stoves, tops of microwaves. Sweep the floors in your kitchen. 10/16/2013 Is your cell phone put away? Are you wearing your name badge? (If not put it away NOW!) (If not get it on now!) Bell Ringer: Name three guidelines for using a microwave that you learned on Monday. 10/18/2013 Bell Ringer: Name something you could of done better yesterday during the lab. Why and How? 10/22/2013 Is your name badge on? Is your cell phone put away? Are you following the dress code? Bell Ringer: If you could change anything about your lab or lab group what would it be? Why? Make Up Lab Assignment Guide to Good Food text book Pg. 247 – cold drinks section – copy Pg. 285 – frozen fruit section- copy Pg. 292 – milk section - copy 10/25/2013 Do you have lunch money? Is your name badge on? Is your cell phone put away? Make sure you turn in your bell ringer worksheet! Bell Ringer: What was your favorite part about yesterdays lab? Make Up Lab Assignment In the book Guide to Good Food Pg. 274-276 Methods of cooking vegetables section – copy Pg. 276-277 Potatoes section - copy 10/28/2013 Do you have lunch money to turn in? Is your name badge on? Bell Ringer: Tell me about your weekend. Today’s assignment Pg. 552 1-5 Pg. 559 1-3 Pg. 561 2-10 11/4/2013 Do you have lunch money to turn in? Is your name badge on? Bell Ringer: (do on notebook paper) Tell me about your weekend. After you finish your bell ringer get out another sheet of notebook paper and put today's date. 11/5/2013 Do you have lunch money to turn in? Is your name badge on? Bell Ringer: What has been your favorite lab so far? Why? After the bell ringer get out that sheet of notebook paper from yesterday! 11/6/2013 Do you have lunch money to turn in? Is your name badge on? Bell Ringer: What is your favorite breakfast item to eat? Why? Get out your sheet of notebook paper that has your cooking terms on it from the past two days. We are doing the same thing we have been. 11/8/2013 Do you have lunch money to turn in? Is your name badge on? Bell Ringer: What do you think is the most important thing you learned during this unit? (turn into tray!!) Get out your cooking terms you wrote down – define at least 8 of them & turn them into the tray 11/11/2013 Do you have lunch money to turn in? Is your name badge on? Are you following the dress code? Bell Ringer: What is your social media preference? Why?