FACS Unit 6: Food and Nutrition
Part II
Grocery ShoppingStores and Techniques
6.9
Where to Shop Supermarkets Warehouse stores Food cooperatives Health food stores Specialty stores Convenience stores Farmer’s markets
6.9
Supermarkets Large stores that sell not only food but
also many other items and services. Can have as many as 20,000 different food
items. Most offer a variety of customer services. In a large, busy supermarket, it may be
difficult to buy just a few items in a hurry.
6.9
Warehouse Stores Offer basic items with few customer
services. Prices lower than in most supermarkets. Most are large, but have a limited variety
of items. Items usually displayed in cartons rather
than on shelves. Shoppers bag their own groceries and
carry them out.
6.9
Food Cooperatives Food distribution organizations mutually
owned and operated by a group of people. Members buy food in quantity and do the
sorting, unloading, and other work themselves. This keeps costs down.
Some cooperatives are licensed to sell to the public as well as to members.
6.9
Health Food Stores Offer a wide range of foods, including
items seldom found elsewhere. Foods are likely to be more expensive than
in other stores.
6.9
Specialty Stores Limited to specific items, such as fish,
meat, baked goods, delicatessen foods, or ethnic foods.
Prices usually higher than supermarkets, but customers may get personal attention and fast service in return.
May carry food items, such as ethnic staples, not readily found elsewhere.
6.9
Convenience Stores Fast service. Usually open early and close late. Some open 24 hours. Small size makes shopping quicker. Do not carry a full line of groceries. Prices generally higher than supermarkets.
6.9
Farmer’s Markets Also known as greengrocers. Specialize in fresh fruits and vegetables. Selection depends on the area and season. Locally grown foods can be fresher and
less expensive than those in the supermarket.
Some markets are closed during cold-weather months.
6.9
Shopping Describe grocery shopping techniques.
(6.10)
Shopping Techniques Getting Ready to Shop
Make a list. Have a budget. Check supermarket specials and coupons. Decide where to shop. EAT SOMETHING!!!
6.10
MilkMcDonald’sDeli
Cleaning
Supplies
Prod
uceM
eatF
ridge C
ase
Chips / Crackers
Cookies / Candy
Dry Goods
Cereal
Cokes
Fridge Case
Junk
Junk
New Items
New Items
Egg
s
Bakery
Cards
Books
Office Supplies
Pet Supplies
Bread
Freezer Case
Freezer Case
Dry Goods
Dry Goods
Clearance
Grocery Store Floor Plan
Be Aware!
Shopping Techniques Comparison Shopping
Compare brands National brands
products sold across the country and advertised nationally
Private label, or store brand Packaged for a particular chain of stores. Usually
cheaper than national brands. Nutritional value same as national, but may be different quality.
Generic plain packaging, less expensive. Quality and
appearance may be less appealing.
6.10
Shopping Techniques Reading labels
list name of product, weight of contents, ingredients listed from most to least, and often the name and address of the manufacturer. Read nutrition facts panel to make healthful food choices.
Unit pricing the price per ounce, pound, or other unit of measure.
Usually posted on shelf near item. If not posted, figure by dividing the total cost of the package by the number of units (ounces or pounds).
6.10
Shopping Techniques Check the food product dating.
Date used to indicate product freshness.
Three types of dating:
“Sell by” or “pull by” date – last day a product should be sold if the food is to remain fresh for home storage.
“Pack date” – when the food was processed or packaged.
“Best if used by date” tells when the food should be used for best quality.
6.10
Shopping Techniques Food Quality
Buying Produce
Avoid bruised and wilted produce.
Handle some produce to get a better idea of its quality.
Avoid buying root vegetables with sprouts.
Handle fruits and vegetables gently.
6.10
Shopping Techniques Buying Protein Foods
Color: bright red beef, grayish pink pork, creamy white to yellow poultry without bruises or torn skin.
Fish should smell fresh and be firm to the touch. Check the percentage of lean on ground beef packages. Open egg cartons to check for cracked eggs before you
buy. Buy only as many legumes as you can use within six
months. Legumes: plants in which seeds grow in pods, such
as beans, peas, and lentils.
6.10
Shopping Techniques Buying Dairy Products
Pasteurized: the milk has been heated to destroy harmful bacteria.
Homogenized: the fat particles in the milk have been broken up and distributed throughout the milk.
Check safety seals on milk, yogurt, and cottage cheese.
Choose low-fat cheeses and milk when possible.
6.10
Shopping Techniques Buying Grain Products
Select products that contain whole grain or bran for more nutrients and fiber. Look for enriched products.
Check cereal labels for sodium, sugar, and fat content. Check out the varieties of pasta and rice.
Buying Packaged and Convenience Foods Read labels carefully for fat, sugar, and sodium. Some are frozen while others are stored at room
temperature.
6.10
Being a good consumer doesn’t stop when you finish shopping…
make sure you properly store the food you purchase!
Food Storage Techniques
Refrigerator Magnet Assignment See your Fact Sheet for a study tool
Keep freezer at or below 0°. Refrigerator should be between 32° and
40°.
6.11
Food and Kitchen Safety
Introduction 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. We will be covering: How to prevent injuries in the kitchen. How to prevent food-borne illness.
6.12
Preventing Injuries Common injuries in the kitchen:
Cuts
Burns & Fires
Electrocution
Falls
Poisoning/Chemical Hazards
6.12
Preventing Cuts Using knives safely:
A sharp knife is safer than a dull knife. Use an acrylic cutting board, and cut food away
from your body. If the knife falls, jump back and let it drop. Never use a knife to open cans or pry lids. Wash and store knives and other sharp objects
separately from other utensils.
6.12
Preventing Cuts Removing broken glass safely:
Sweep broken glass into a dustpan immediately.
Wipe the area with several layers of damp paper towel to remove glass chips.
Place broken glass and damp paper towels in a paper bag and place the bag in a trash container.
6.12
Preventing Burns Using cookware safely:
Turn the handles of cookware inward on a range. Use thick, dry potholders when handling hot pans. Open lids, like a shield, away from your body to
avoid steam burns. Pull out the oven rack first when removing hot
cookware from the oven. Remember that the heating elements on electric
ranges remain hot for a long time after being turned off.
6.12
Preventing Burns Using a microwave oven safely:
Follow the manufacturer’s instructions, especially for cooking and heating times to avoid burns from overheated foods.
Do not use excessive amounts of time to heat water or liquids to avoid “super heating” (past boiling temperature) which can cause liquids to “explode” under certain conditions.
Follow the manufacturer’s recommendations for appropriate cookware.
Use potholders to remove hot cookware. Heated food and steam can make even “microwave safe” cookware hot.
Never place metal or aluminum products in the microwave! Open lids or remove plastic wrap away from you to avoid
steam burns. Microwaves should not be operated when they are empty.
The FDA has regulated microwave oven manufacturing since 1971. As long as the microwave oven meets FDA standards and is used as directed it is said to be safe.
6.12
Preventing Fires Avoiding fires in the kitchen:
Store oils away from the stove. Wear short or close-fitting sleeves while cooking. Tie back long hair when cooking. Keep towels, potholders, paper towels, and other flammable
materials away from the stove and oven. Clean up grease build-up from the stove, oven and the exhaust
fan regularly. Avoid leaving the kitchen while cooking. Have a smoke detector near the kitchen.
6.12
Preventing 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.
6.12
Preventing Electrocution Operating electrical appliances safely:
Unplug any electrical appliance, like a toaster, before removing food or objects that have become stuck in the appliance.
Unplug electrical appliances from the outlet by grasping the plug, not the cord.
Keep cords away from heat sources or from hanging over the edge of the counter.
Dry hands completely before operating electrical appliances.
Keep electrical appliances away from water.
6.12
Preventing Falls Avoiding falls, bumps & bruises:
Clean up spills immediately with paper towels. Keep cupboard doors and drawers closed or
shut when they are not in use. Use a ladder/stool to retrieve high or
hard-to-reach objects.
6.12
Preventing Poisoning Using household chemicals safely:
Keep drain cleaners, household cleaners, and other products which contain poisons in their original containers.
Read all product labels and only use as intended.
Store dangerous products out of the reach of children and pets, and away from food items.
Don’t mix cleaning products together. Mixing some chemicals may cause a hazardous reaction.
6.12
Labels
CAUTION
CorrosiveAvoid Contact
Chemical Hazards Pay attention to the labels:
Hazard Potentially dangerous.
Flammable Anything that ignites easily or is capable of burning rapidly.
Use and Care Instructions Instructions written by manufacturers to inform consumers
how to use and care for the product. Caustic Cleaner
Household cleaner that may burn or corrode the skin on contact.
Poisonous Capable of harming or killing if ingested.
6.12
Preventing Injury to Children Childproofing your kitchen:
If you have children under the age of 2 in the house, use a safety gate to the kitchen.
Remove small magnets from the refrigerator to prevent choking accidents.
Put a cover over the garbage disposal switch. Move household chemicals out of children’s
reach and/or put safety latches on all cupboards. Store knives out of the reach of children. Teach children about kitchen safety!
6.12
Safety Phone Numbers Every kitchen should have a list of
important phone numbers in case of an emergency.
Safety phone numbers include: Fire Department Ambulance/Emergency Medical Care Family Doctor Poison Control Center
6.12
Food-borne Illness A food-borne illness is a disease
transmitted by food, the source of which is bacteria, or toxins produced by bacteria.
Symptoms are flu-like including nausea, vomiting, diarrhea, fever, and other reactions, lasting a few hours to several days.
6.12
Food-borne Illness Some bacteria is safe and commonly
eaten, such as yeast in bread, bacteria in yogurt, and mold in blue cheese.
By proper handling of food, illness can be prevented.
6.12
Risky Foods for Food-borne Illness Risky foods are foods that are most likely to cause
food-borne illness. Risky foods include:
Raw meat, poultry, eggs, milk (unpasteurized) and shellfish.
Raw fruits & vegetables which have been processed in unsanitary conditions (especially sprouts and unpasteurized fruit juices).
Cooked plant products like pasta, rice and vegetables.
Unpasteurized dairy products (soft cheeses). Extra care must be taken to avoid food-borne illness
when handling these foods.
6.12
Preventing Food-borne IllnessTo fight bacteria that may cause food-
borne illness, follow these steps to food safety:
Cook foods thoroughly to destroys harmful bacteria that may be present in food.
Separate foods to avoid cross-contamination!
Chill - follow the COOL rules!
Clean hands, surfaces and produce.
6.12
Preventing Food-borne Illness COOK foods thoroughly to destroys harmful
bacteria that may be present in food: Ground Beef - internal temperature of 160° F;
should no longer be pink. Meat & Poultry - Cook until juices run clear. Roasts
& steaks to at least 145° F. and Poultry 170° to 180° F.
Eggs - Cook until the yolk and whites are firm. Seafood - Cook until opaque and flakes easily with a
fork. Leftovers - Reheat quickly at a high temperature.
Internal temperature should be at least 165° F. Bring sauces, soups and gravies to a boil.
6.12
Preventing Food-borne Illness SEPARATE foods to avoid cross-contamination!
Safely separate raw meat and seafood from other foods in your shopping cart and your refrigerator.
Wash hands, cutting boards, dishes and utensils after they come in contact with raw meat, poultry, eggs and unwashed produce.
Place cooked food on a clean plate. In the refrigerator, place raw foods in a sealed container to
prevent meat juices from dripping on other food.
Wipe up meat juice from all surfaces promptly.
6.12
Preventing Food-borne Illness Follow these COOL rules:
Keep foods out of the Danger Zone (40° F. - 140° F.) Thaw foods in the refrigerator or microwave. A refrigerator can be too full. Cold air must circulate
to keep food safe.
CHILL leftovers: Remember the 2-hour rule - refrigerate foods within
2 hours. Divide large amounts of leftovers into smaller, low
containers for quick cooling. Use a cooler or ice pack to keep perishable food cold,
especially on hot summer days. When in doubt, throw it out!
6.12
Preventing Food-borne Illness
Wash hands before and after handling food; and after using the bathroom, handling pets, or changing diapers.
Wash hands with hot, soapy water.
Scrub hands, wrist and fingernails for at least 20 seconds.
Rinse with hot water.
Dry with a paper towel.
CLEAN hands, surfaces and produce!Hands:
6.12
Preventing Food-borne Illness CLEAN hands, surfaces and
produce! Surfaces:
Use paper towels to clean kitchen surfaces. Wash cutting boards, counters and utensils
with hot, soapy water. Wipe up spills in the refrigerator, microwave
and stove immediately.
Produce: Wash raw produce under running water.
Use a small vegetable brush to remove surface dirt.
Cut away any damaged or bruised areas.
6.12
What’s Wrong in this Picture?
6.12
Tools of the Trade
Kitchen Appliances and Utensils
6.13 6.14
Utensils Utensils are small kitchen tools.
Without utensils, it would be hard to measure, mix, or prepare food.
Sturdy, well-made utensils will last a long time.
6.13
Types of Utensils Measuring Utensils
Mixing Utensils
CUTTING AND
CHOPPING UTENSILS
OTHER KITCHEN UTENSILS
6.13
Measuring Utensils
Dry Measuring Cups
Liquid Measuring Cups
Measuring Spoons
6.13
Measuring Utensils Dry Measuring Cups
Used to measure dry ingredients such as flour and sugar.
Come in sets: ¼ cup, 1/3 cup, ½ cup, and 1 cup.
6.13 6.14
Measuring Utensils 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.
6.13 6.14
Measuring Utensils Measuring Spoons
Used for measuring smaller amounts of liquid and dry ingredients.
Common sizes are ¼ teaspoon, ½ teaspoon, 1 teaspoon and 1 tablespoon.
6.13 6.14
Mixing Utensils Mixing Bowls Mixing Spoons Plastic or Rubber Scrappers Pastry Blenders Wire whisks Sifters Rotary Beaters
6.13
Mixing Utensils Mixing Bowls
Hold the ingredients you mix and come in graduated sizes.
6.13 6.14
Mixing Utensils Mixing Spoons
Have long handles and are used to combine ingredients.
Made of metal, plastic or wood.
6.13 6.14
Mixing Utensils Plastic or Rubber
Scrappers
Used to scrape bowls and mix ingredients together.
Have a wide, flexible blade.
6.13 6.14
Mixing Utensils Pastry Blenders
Used to cut shortening into flour for piecrusts and biscuits.
6.13 6.14
Mixing Utensils Wire Whisks
Used for beating and blending.
Especially efficient to stir sauces and beat egg white mixtures. 6.13
6.14
Mixing Utensils Sifters
Sift and mix dry ingredients together as they pass through a mesh screen.
6.13 6.14
Mixing Utensils Rotary Beaters
Also known as hand beaters.
Use it to beat eggs and mix thin batters like pancake batter.
6.13 6.14
Cutting and Chopping Utensils Paring Knives
Utility Knives
Chef’s Knives
Bread Knives
6.13
Cutting and Chopping Utensils
Paring Knives
Peeling fruits and vegetables
6.13 6.14
Cutting and Chopping Utensils
Utility Knife
All-purpose knife for cutting and slicing food.
6.13 6.14
Cutting and Chopping Utensils Chef’s Knife
Used for cutting, mincing, and dicing.
Most valuable knife in the kitchen.
6.13 6.14
Cutting and Chopping Utensils Bread Knife
Used for slicing baked goods.
6.13 6.14
Kitchen Appliances Refrigerator Stove Oven Dishwasher Garbage Disposal Plate Warmers Small Appliances
Blender, rotisserie, toaster, microwave, mixer, food processor, etc
6.14
Using a Microwave Use a container 2 or 3 times larger than amount
of food. Cut foods in to uniform-sized pieces. Keep foods that won’t cook as quickly toward the
outside of microwave container. Cover foods to prevent drying out and spattering. Follow package instructions. Rotate the food. Stir. Rearrange. Invert
6.15
What is a recipe? A recipe is a set of
directions used in cooking.
Recipes list the amounts of ingredients needed and tell you what to do with those ingredients.
6.17
How To Choose A Recipe…
Does it sound good?
How long will it take to prepare?
Do I understand all the steps?
Do I have all the necessary equipment and ingredients?
6.17
Abbreviations and Equivalents Abbreviations
A short form of a word.
Used to save space
See chart on page 474
Equivalents
Amounts that are equal to each other.
You should become familiar with basic equivalents.
6.18
Measuring
Measuring dry ingredients such as flour, sugar, salt and baking powder
6.19
Measuring
Measuring liquid ingredients such as milk, water, or oil
6.19
Measuring
Measuring fats
6.19
Recipe Terms
See pages 476 – 478 in textbook for mixing, cutting, and other cooking terms.
6.20
How Can You Alter A Recipe? The yield is the
amount of food or number of servings a recipe makes.
It takes a little math to alter a recipe.
6.21
Changing the Yield To Cut Recipe In Half…
Divide the number of servings you want by the original yield.
Multiply the amount of each ingredient by ½. Convert measurements as needed. Calculate the new amount for each ingredient
in the recipe.
6.21
Changing The Yield To Double A Recipe…
Multiply the amount of each ingredient by 2.
This also requires a pan that is twice as large or two pans.
Baking time also may have to be adjusted as it will possibly take longer to bake.
6.21
Making Substitutions
See page 481 for solutions to missing ingredients.
6.21
Food Preparation Techniques Terms copied from the book.
6.21
Types of Meal Service Family-Style Service
Plate Service
Head-of-Table Service
Buffets
6.22
Family-Style Service Dinner plates placed
at each person’s seat.
Food is served in dishes on the table.
Food is passed around to each person.
6.22
Plate Service Plates are prepared in
kitchen.
Plates are then taken to the table and put at each place setting.
Hostess prepares plates.
6.22
Head of Table Service
Special occasion meals
Person at head of table serves food on plates and passes them down the table to each person.
6.22
Buffets
Good for larger crowds.
Dishes, flatware, napkins, and serving dishes are placed on a counter or table and people help themselves.
6.22
Advantages and Disadvantages of Each
Which is most likely to cause overeating?
Which may lead to wasted food?
Which is best for a family with children?
For casual entertaining?
For formal entertaining?
6.22
Correct Procedure for Setting A Table
6.23
Cover
This is the arrangement of the tableware that each diner will need for a meal.
6.23
Place Setting
The arrangement of tableware and flatware for each person.
Tableware Dishes, glasses, and flatware
Flatware The eating utensils (silverware)
6.23
Setting the Table CorrectlySee page 440
6.23
General Rules for Acceptable Table Manners
Etiquette
The accepted rules of behavior at a meal.
See page 440 for guidelines.
6.24
General Guidelines When Eating Out Some require
reservations.
Be sure you know the price range and dress code.
Be on time if you have a reservation.
6.24
Guidelines When Eating Out
Usually a host/hostess
If there is none, seat yourself
6.24
Ordering From The Menu Courses
Parts of the meal
Appetizer An optional first course
Entrée Main course
A La Carte Each item has an
individual price
6.24
Acceptable Behavior in a Restaurant Don’t be disruptive and loud.
Politely ask server when things are needed.
If it is urgent, get your servers attention by raising your hand.
6.24
Paying the Bill and Tipping Agree on who is
paying before going out to eat.
Sales tax is going to be added to your bill.
Leave a tip for your server.
6.24
Tipping A customary tip is 15 to 20 percent of the
bill before tax.
A tip is for service, not food.
A service charge (gratuity) could be added for a large group. In this case, you don’t have to leave a tip.
6.24
Table Manners Assume you have a friend who says that
eating is meant to be enjoyed and trying to ensure good table manners gets in the way of having a good time.
Do you agree or disagree with your friend’s opinion? Explain
6.24
Occupations in Food and Nutrition P.446
6.26
Foods Careers - Personality Traits
P. 446
6.27