Food and Nutrition I State Test Review Kitchen Equipment Bread knife – Serrated edge for cutting bread Colander – Drains liquids; has larger holes than a strainer Cutting board – Protects counter when cutting and chopping foods – For proper sanitation should be plastic instead of wood French/chef’s knife – Large triangular blade, wide at handle and narrow at the tip – Used for slicing, cutting, chopping and dicing Glass baking dish – Reduce temperature in oven 25 degrees Ladle – Small bowl at the end of a long handle – Used for dipping hot liquid from a pan Meat thermometer – Measures internal temperature of meat and poultry Oven thermometer – Measures internal temperature of ovens Pancake turner – Used to lift and turn flat foods such as hamburgers and pancakes Pastry blender – To cut in shortening Paring knife – To cut or peel small food items Refrigerator/freezer thermometer – Used to measure internal temperature of refrigerator/freezer Rubber scrapper – Has a rubber end – Used to scrape out food from bowls, measuring cups, etc. Slotted spoon – Spoon with holes – Used to take solids out of liquids Straight edge/metal spatula – Long flat spatula with a straight edge – Used for leveling and frosting cakes Strainer – Wire mesh that separates liquid from food – Usually has small sine holes Tongs – Used to grip and lift hot foods Vegetable peeler – A tool used to take off the outer surface of vegetables and fruit Wire whisk/whip – Used for blending, mixing, stirring, beating and whipping milk and eggs Microwave – Microwaves are attracted to what type of food? Fat Sugar Water molecules – Microwave safe containers include: Plastic, paper, glass – Define Standing Time: Foods continue to cook when removed from the microwave – What increases cooking and standing time? Quantity and volume For best results when cooking in a microwave remember too: A. Stir and rotate food for even cooking B. Covering foods holds moisture in C. Cook in round/ring container for even cooking To prevent burns from microwaves A. Lift cover or plastic away from you B. Piercing items can prevent exploding or splattering C. Cover with plastic wrap, paper towels, wax paper or lid. Safety Guidelines and Safe Work Habits Electrical appliances: – Use dry hands, stand on dry floor, keep away from water Knives: – Dull knives are more dangerous and less efficient Grease Fires: – Cover with lid, baking soda or salt, – Avoid flour or sugar Poisonings and contamination: – Do not mix chlorine with ammonia products – Store cleaning supplies away from foods Burns: – Lift lids on hot foods away from you – Saucepan handles point away from the front of the range Falls: – Clean spills immediately to avoid falls – Use stepping stool to reach items in high cupboards First Aid Cuts and Burns 1. Severely bleeding – apply direct pressure 2. first-degree burn – place under cold, running water Electrical Shock 1. Use dry hands to disconnect power source 2. disconnect power source before approaching injured person Sanitation Standards Hand Washing: – Wash with soap & water 20 minutes minimum – Wash after sneezing, using the restroom, coughing or touching the face, and touching raw meat – Wear gloves when cut on hand or open sores are present Work Surfaces: – Disinfect work surfaces with disinfectant Clothing – Change dirty aprons often Tasting Foods – Use clean spoon and use only once Pests and insects – Avid crumbs or spills -keep staples in airtight container – Dispose of garbage properly Dish Washing Order – Rinse and scrape first - glassware before silverware – Wash pots and pans last Food-Borne Illness: Result from eating contaminated foods containing poisonous toxins General conditions for bacteria growth: – Warmth, contaminated foods containing poisonous toxins. Food with food-borne illness: – Not always off-odor or off-flavor – Often look and smell normal Types Botulism: – Improperly canned foods – High in low-acid foods E-coli: – Bacteria from air from soil, fecal matter, undercooked ground beef Hepatitis: – Toxin from fecal bacteria transferred by human contact through improper hand washing Salmonella: – Found in fresh poultry and raw eggs Staphylococci: – Spread through human mucus contact through food sources Prevention Preparation: – Proper hand washing – Washing cutting boards with soap and hot water Storage – Store raw meat, poultry in refrigerator so they do not drip or touch other foods – Never place cooked food on plates that held raw food Temperature Zones – – – – Danger zone: Between 40-140 degrees F. Keep hot foods hot, and cold foods cold Foods should not be left at danger zone for more than 2 hours Cooking: Cook to proper temperatures – – – Ground meat to 160 degrees Egg yolks and whites cooked until firm Cooling foods: Place food in shallow dishes and refrigerate immediately Reheating foods: Bring sauces, soups, to a boil when reheating; heat other leftovers to 165 degrees Thawing Foods: Refrigerator is the safest way to thaw food ABBREVIATIONS Tablespoon = T, Tbs, or Tbsp. Teaspoon = t. or tsp Gallons = gal. Pound = lb. or # Cup = c. Quart = qt. Ounce = oz. Pint = pt. Temperature = temp. Minute = min. Calorie = cal. Hour = hr. EQUIVALENTS 3t = 1 T 4T = ¼ cup 2 c = 1 pt 4 qt = 1 gal 16 c = 1 gal 1/8 c = 2 T 4 c = 1 qt 2 pt = 1 qt 1/3 c = 5 1/3 T ½c=8T 1 c = 16 T ¾ c = 12 T 60 min = 1 hr 8 fl oz = 1 c ½ c = 1 cube butter DOUBLING AND CUTTING RECIPES Cooking temperature remains the same The amount of ingredients changes Length of cooking time changes Size of pan will be affected Double and Halving Half Half Half cup Half 1 qt = 2 cups 2/3 c = 1/3 cup 1 1/3 c = 2/3 1 T = 1 ½ tsp Double Double cups Double Double cup ¼ c = ½ cup ¾c = 1 ½ 2 T = ¼ cup 1/3 c = 2/3 MEASURING TECHNIQUES Measuring flour (or a dry ingredient): – Spoon flour into cup and level off Measuring brown sugar: – Pack sugar firmly into cup Measuring liquids: – Use clear cup, on flat surface, at eye level Measure ¾ cup: – ½ cup + ¼ cup - 1/4c + 1/4c + 1/4c Measure 1/8 cup: – Use 2 T Avoid _tapping__ or _Packing_ flour into measuring cup Give an example of using the most efficient tool. – Using ¼ cup rather than 4 Tbs Food Preparation Terms: Chop: Cut into small pieces Cream: to work sugar and fat together until the mixture to soft and fluffy Cut in: to cut fat into flour with a pastry blender or two knives Dice: to cut into very small cubes Flour: to sprinkle or coat with a powdered substance, often with crumbs or seasonings Fold in: to mix ingredients by gently turning one part over another Grate: to finely divide food in various sizes by rubbing in on surface with sharp projections Knead: to work dough to further mix the ingredients and develop the gluten Mince: to cut or chop food as finely as possible Peel: to remove or strip off the skin or rind of some fruits and vegetables Sauté: to brown or cook foods with a small amount of fat using low to medium heat Simmer: to cook just below the boiling point Steam: to cook by the vapor produced when water is heated to the boiling point Whip: to beat rapidly to introduce air bubbles into food DIETARY GUIDELINES Aim for fitness – Aim for a healthy weight – Be physically active each day Build a healthy base – – – – Let the pyramid guide your food choice Choose a variety of grains daily Choose a variety of fruits and vegetables daily Keep food sage to eat Choose sensibly – Choose a diet that is low in saturated fat and cholesterol – Choose beverages and foods low in sugar – Choose and prepare foods with less salt – If you drink alcoholic beverages, do so in moderation Function and Implementation of Food Guide Pyramid Improves general health Grouped according to nutrients Groups cannot replace one another Food diagram = fats are small circle Circle are sugar Calories are according to age, gender, body size, and activity level Dietary Intake goals: Carbohydrates: 55-60% total daily calorie intake Fat: No more than 30% of daily calorie intake Protein: 15% of total daily calorie intake American Diets Have more fat, sugar, salt, and calories than recommended Are lower in fiber than recommended Salt and sodium are added to processed foods, beverages, and diet drinks High consumption of salt and sodium lead to high blood pressure Be aware of invisible fat in foods Food Pyramid Bread, cereal, rice and pasta: – 6-11 servings daily – Supply complex carbohydrates, fiber, B vitamins, and incomplete proteins – Grains should be largest portion of your diet – Serving size: 1 slice bread ½ c- 1c cereal, rice, pasta Bagel = 2-3 servings Fruits 2-4 servings Provides complex carbohydrates low in fat & sodium Vitamin C & potassium High in fiber Serving size: – 1 medium fruit – ½ cup chopped – ¾ c 100% juice Vegetables 3-5 servings Serving size: – 1 cup leafy vegetables – ½ c cooked or raw – ¾ cup juice Provides: – – – – Fiber Complex carbohydrates Low in fat Vitamins A, D, K Milk, Yogurt, Cheese Servings: 2-3 daily Youth to 24yrs and breast feeding women need to consume 4 servings daily High in complete proteins, and fortified with vitamin A and D Excellent source of calcium, phosphorus, and riboflavin Low fat choices include: Skim milk, nonfat yogurt, low-fat cheeses Necessary for maintaining and growing healthy teeth and bones Serving size: – 1 cup milk or yogurt - 1 ½ oz natural cheese – 2 oz processed cheese Meat, poultry, fish, dry beans, eggs and nuts Recommended servings daily: 2-3 Provide complete proteins, B vitamins, and minerals including iron Select lean meats, fish, poultry without skin to reduce fat Dry beans, split peas, refried beans, pork and beans, chili and lentils are high in fiber Nuts are higher in fat protein Serving size: 2-3 oz cooked lean meat (size of deck of cards, Fats, oils and sweets Use sparingly Provides little or no nutrients Fruit in jams, jelly, pies, are considered a sugar Fats include – margarine, butter, mayonnaise, bacon, french fries, potato chips Nutrient -Carbohydrates Primary function is to provide energy Carbohydrates have 4 calories per gram Whole grain: bran – fiber; endosperm – starch; germ/seed – B vitamins Complex carbohydrates – Known as starches – Whole grains, cereal, dried beans, rice Simple carbohydrates – Known a sugars Fiber 20-35 grams daily Roughage Attracts water to our intestines, and moves food through the intestines faster Keeps bowel movements soft, reduces constipation Cellulose = nondigestible fiber Food high in fiber: fruits, vegetables, whole grains, legumes, bran cereal, dry beans Reduces risk of diverticulosis, colon & rectal cancer To add fiber to a recipe add: bananas, berries, replace flour with part whole wheat flour Rice and grains Whole grain: most nutritious bread because it contains the whole grain White and brown bread: contain only the endosperm Brown rice: the whole grain form of rice Cooking rice: covered in simmering water on low heat, triples in bulk Long grain rice: a rice that will stay dry and fluffy Instant rice: precooked and dehydrated, fast and doubles Pasta Pasta dishes are usually low cost entrees Store in a tightly covered container at room temperatures Cook pasta: uncovered in a large amount of boiling water, stirring occasionally; double in bulk Pasta test for doneness – al dente: meaning firm to the tooth Quick Breads Non-yeast, leavened flour based products Quick and easy to prepare Overmixing causes tough products Function of ingredients: – Flour: main ingredients, gives structure – Liquid: provides moisture – Fat: provides tenderness, richness, and some flavor – Salt and sugar: taste/flavoring Leavening agents: baking powder, eggs, baking soda, and steam Examples of quick breads: – Muffins - Pancakes -Waffles – Biscuits -Corn bread -Popover Water – most essential nutrient Carries vitamin C and B through the body Carries waste through the body Regulates body temperature Body can not survive with out water Dehydration = lack of water Prevent dehydration: drink water and other fluids frequently – don’t wait to be thirsty 8 – 8oz glasses of water are recommended daily Urine should be pale yellow (lemonade) Dark urine is indication of dehydration Vitamins Essential to metabolic process Vitamins A, C, and E are antioxidants A = enhance hair, skin, and prevents night blindness B = essential during pregnancy C = forms collagen, aids in healing, D = maintain healthy bones and teeth, sunshine vitamin E = protects the membranes of white and red blood cells K = helps blood to clot Minerals Most become part of the body –bones, teeth Others are used to make substances that the body needs Needed in small amounts but are critical to health Macro Minerals: calcium, phosphorus, magnesium Electrolytes: sodium, potassium, chloride Trace Minerals: iron, iodine, flouride, zinc Mineral deficiencies Calcium = osteoporosis: bones gradually lose their minerals becoming weak and fragile Iron = anemia: low red cell formation, low blood count, animal products provide excellent sources of iron select lean types/cuts Fruits Selection – Quality fruits: firm texture, free from decay, smooth skin, dense (heavy), free from bruises – Seasonal fruit = lower in cost, plentiful, better quality – Buy only what you will use in 1 week – Available in frozen, canned Storage – Store in refrigerator – Fruits ripen and spoil faster at room temperature – Some fruits are picked ripe: apples, oranges, grapefruit – Others are picked green: pears, peaches, bananas, melons – Oxidation = exposure to air and turns brown – Heat, air, water will destroy vitamins in fruit Vegetables Selection: firm texture, free from decay, crisp, smooth dense, free from bruises, good color Wash vegetables to remove pesticides Avoid nutrient loss Stir frying is fast and leaves vegetables crisp Retain nutrients – microwave, simmer, steam, bake vegetables Heat, air, water will destroy vitamin in vegetables Protein Protein builds and repairs body tissue Lack of protein stunts growth and slow healing Energy source is 4 calories per gram Complete protein – – – – 22 amino acids 9 essential amino acids Animal sources Amino acids are basic structural unit of protein Incomplete protein – Plant sources – Rice & beans; peanut butter & whole wheat bread – Tofu is only complete plant protein Eggs Complete protein, vitamins A & D, riboflavin, and iron Functions: binder = meat loaf; thickener = pudding; coating = breaded chicken; leavening agent = angel food cake; emulsifier = mayonnaise Protein toughened by heat and long exposure to heat Beaten egg whites – fat inhibits their formation Stages of beaten egg whites – Foam – Soft peaks – Stiff peaks To increase storage life of eggs store in original carton (good for several weeks) Milk To prevent scorching heat at low temperature and constant stirring; or heat in the microwave Pasteurized milk = heat treated to remove harmful organisms Homogenized milk = fat particles mechanically broken down and evenly distributed so the fat will not separate out Types of milk: Reduce fat in recipes Procedure for white sauce: moderate temperature and stirring constantly Milk should stay fresh 5-7 days after date stamped on the carton. Fats Functions: – Carrier for fat soluble vitamins – Adds flavor to foods – Supplies energy 9 calories per gram 66 grams recommended maximum for a 2,000 calorie diet No more than 30% of calories should come from fat High fat diets are linked to heart disease, obesity, and cardiovascular related problems Cholesterol Produced in liver Recommended less than 300 mg; Americans consume 350-450 mg HDL = good cholesterol LDL = bad cholesterol – High levels are linked to heart disease and obesity Saturated, mono-unsaturated, poly-unsaturated Mono unsaturated: – Lowers LDL, raises HDL – Olive oil, olives, avocados, peanuts, canola oil Poly unsaturated: – Lowers both LDL, and HDL levels – Corn, soybean, and safflower oil Saturated fat: animal sources, solid at room temperatures – Raises LDL & HDL levels of cholesterol – Examples are: meat, poultry skin, whole milk, tropical oils, butter, shortening, lard The end