safety and sanitation quick review temp? = ______ second process = _____ °f and ______°f 1....
TRANSCRIPT
Safety and Sanitation Quick Review TEMP?
= ______ Second Process
= _____ °F and ______°F
1. __________________ 2. __________________ 3. __________________NEVER USE ____________
_______________Thaw Meat?????
Ammonia + Bleach = _________________
__________
__________
__________
__________
__________= ____________ (#1!)
= ____________
= ____________
= ____________
Gloves are worn/changed when:____________________________________________________________________________________________________________________________________________________________________________
__________
__________
__________YOPI
____ °F
____ °F
____ °F
________________________________________
_____
FAT- TOM
__ ____
Hazards to food
Safety and Sanitation TEMP? o
= ______ seconds
= _____ °F and ______°F
1. ___________ 2. ___________ 3. ___________
__________
__________
__________
__________
__________= ____________ (#1!)
= ____________
= ____________
41 135
Cover with a LidCover Baking Soda
Fire ExtinguisherNEVER USE :Water Flour Thaw Meat?????
20
In the refrigerator for 2-3 days
Under cold, RUNNING WaterOr change water
every 30 min
In the microwave, if used immediately
E. Coli- 155 degrees
Botulism
Staphylococci
Hepatitis
Salmonella
Ammonia + Bleach = _________________Deadly, Toxic Gas
= ____________
As part of thecooking process
________________________________________
Food Acid Time Temp
Acid
Moisture
__________
__________
YOUNGOLDPREGNANT IMMUNE COMPROMISED
Norovirus
Campylobacter SPP
Clostridium Perfringens
____ °F
____ °F
____ °F 165
155
145
Gloves are worn/changed when:____________________________________________________________________________________________________________________________________________________________________________
Hands have been washed and after antiseptic has been used
Hands have open sore or woundChanging tasks
Glove become torn
40 165FAT-TOM
Microbes
Kitchen Management
TABELSPOON ___ ___ ___ PACKAGE ___OUNCE _________ TEASPOON ___ ___CUP _________ QUART _________POUND ___ _____ HOUR _________GALLON _________ MINUTE _________PINT _________
1 Tbsp. = ______ tsp
1 c = ______ Tbsp.
1/3 c = ______ Tbsp.
1 stick/cube butter = ______ c
16 oz = ______ lb
16 Tbsp. = ______ c
1 pt = ______ c
1/8 c = ______ Tbsp.
½ c = ______ Tbsp.
12 Tbsp. = ______ c
8 fl. oz. = ______ c
1 stick/cube butter = ______ Tbsp.
4 Tbsp. = ______ c
2 pt = ______ qt
1 gal. = ______ qt
1 gal. = ______ pt
Recipe Basics
Same: __________________________
___________________
____________________Changes: __________________________
_________________________
_________________________
or
Microwaves cause food molecules to
___________________
1. ___________ 2. ___________ 3. ___________
Standing Time Is:Microwave Safe Materials
It’s Important Because:
CUTTING:
____________ : to cut food into small pieces
____________ : to cut food into very small cubes
____________ : the tear food into small thin strips using your hands or a grater
____________ : to cut food into the smallest irregular shaped pieces possible
MIXING:
____________ : to beat together a fat and a sugar until soft, creamy and smooth
____________ : to mix a fat and flour together using a cross cutting motion
____________ : to gently mix ingredients by folding one part over another
____________ : to work dough by pressing and folding until dough becomes smooth and elastic- develops gluten
____________ : to beat rapidly to incorporate air and increase volume
COOKING:
____________ : to cook or brown food in a small amount of fat until golden brown and tender
____________ : cooking food in a water or liquid, just below the boiling point
____________ : to cook by the vapor produced when water is heated to the boiling point
OTHER TASKS:
____________ : to coat food heavily with flour, breadcrumbs or cornmeal
____________ : to roll in or lightly sprinkle food with a dry ingredient
____________ : to remove a thin layer of peel from a fruit or vegetable
Attracted to?
Pack it in
Kitchen Management-
Recipe Basics
Cutting Board Oven Thermometer
Pastry Blender
Peeler Slotted Spoon
Dry Measure Cups
Wire Wisk/Whip
Liquid Measure Cup
Chef’s Knife
Colander/Strainer Wooden Spoon
Ladle
Spatula Measure Spoons
Meat Thermometer
Turner Paring Knife Rolling Pin
Bread Knife Tongs Rubber Scraper
or
Microwaves cause food molecules to
___________________
1. ___________ 2. ___________ 3. ___________
Standing Time Is:Microwave Safe Materials
It’s Important Because:
The amount of time food is allowed to sit AFTER microwave cooking
It allows the food to finish the cooking process
TABELSPOON = T, Tb, Tbsp PACKAGE = pkgOUNCE = oz TEASPOON = t, tspCUP = C, c QUART = qtPOUND = #, lb HOUR = hrGALLON = gal MINUTE = minPINT = pt
1 Tbsp. = 3 tsp
1 c = 16 Tbsp.
1/3 c = 5 1/3 Tbsp.
1 stick/cube butter = 1/2 c
16 oz = 1 lb
16 Tbsp. = 1 c
1 pt = 2 c
1/8 c = 2 Tbsp.
½ c = 8 Tbsp.
12 Tbsp. = 3/4 c
8 fl. oz. = 1 c
1 stick/cube butter = 8 Tbsp.
4 Tbsp. = ¼ c
2 pt = 1 qt
1 gal. = 4 qt
1 gal. = 8 pt
PaperPlasticGlass
Water
Sugar
Fat
Vibrate
Same: Temperature, Directions, Cooking Temp
Changes: Amount of ingredients,
Cooking time, Size of pan
Liquids
Flour
Sugar
Brown SugarSalt
Shortening
Attracted to?
Sugar Other Name
Food Source
Purposes of Ingredients
Flour
Eggs
Salt
Sugar
Liquid
Fat
Leavening
C = __ grams=
=
RicePasta
Cooked
Carbohydrates ___________ =
Muffin:
Biscuit:
Digestion
Quick Breads=
________
_________
Sugar Other Name
Food Source
Sucrose Table Sugar
Fructose Fruit Sugar
Glucose Blood Sugar
Maltose Malt Sugar
Lactose Milk Sugar
Purposes of Ingredients
Flour Structure and body
Eggs Color, texture, nutrients
Salt Flavor, controls yeast
Sugar Aids browning, feeds yeast
Liquid Moisture, activates yeast
Fat Flavor, tenderness
Leavening Airy, volume, light, porous (yeast, baking powder/soda)
C = _4_ gramsProvides Energy
Simple Sugars
Complex Starches
Simple SugarsInsoluble Soluble
Aids in Digestion Cholesterol
Must have WATER
FiberRoughage
Cellulose
20-35 g
=
=
RicePasta
Cooked
Muffin:
Biscuit:
Bran
Germ
Endosperm
Cauliflower topfew tunnels
Flaky layersStraight sides
Carbohydrates Endosperm=
Digestion
Waffle Muffin Biscuit Pancake Nut /fruitbread
cornbread
Quick Breads= yeast
Fiber Vitamin Minerals
Starch
Unsaturated fatty acid viatmins and minerals
Lipids
Appear to: Appear to: Appear to:
Fat = ___/gram
CHOLESTEROL:
L = And _________HFatty Acids:
Low-Fat Cooking Methods________________________________________________________________________________________________
Cholesterol is never found in:
Functions of FAT
Trans(saturated) fatty acid=
Lipids-
Appear to: Appear to: Appear to:
MeatMilk ProductsButterLardShorteningTropical Oils
Vegetable Oils-Corn oil-Safflower oil
Olives Olive OilAvocadoPeanutsPeanut Oil
Fat = 9/gram
CHOLESTEROL: Fat-like substance
L = And STROKEHFatty Acids:
Oils Solids
DL DL
osers eros
Saturated Monounsaturated ( #1)Polyunsaturated
LDLHDL
LDLHDL
LDLHDL
Functions of FAT
Reserve Energy
Insulation
Healthy Skin
KADE
Flavor
Feel Full Longer
Cell Growth
Cholesterol is never found in:PLANTS
Low-Fat Cooking MethodsGrillingBroiling
PoachingRoasting
Yogurt for MayoOils for Solid Fats
“Solid”
Trans(saturated) fatty acid?= & Margarine
Proteins
Proteins = ___/gram
Functions of Eggs
Prevent Scorching?
Complete vs Incomplete
Essential Amino Acids
How many?What are they?
Storage eggs?
Complimentary Proteins=
Serving size:
RAW
_____
________
________CooK an egg
Proteins-
Functions of Eggs:
Complimentary Proteins=
4
Builds and Repairs Body Tissue
BinderMeatloaf
ThickenerPudding
CoatingBreaded Chicken
LeaveningAngel Food
EmulsifierMayo
HomogenizationFat Particles
PasteurizationKill Bacteria
A C I D
I N O
A M Amino Acids
How many? 9What are they? Building blocks of protein
Proteins = ___/gram
Complete vs Incomplete
CompleteMilkCheeseMeatFishEggs
IncompleteNutsBeansRiceLegumesCereals/Grains
Storage eggs?
A C I DI N O
A M
Fortified A & D
Serving size:
EcoliListeriaSalmonella Campylobacter
Stir on low or microwave Milk Prevent Scorching?Cook an egg?scrambled friedhard cooked soft cooked poached
1. Deficiency: ________________________________2. Toxicity: __________________________________3. Water Soluble: _____________________________4. Fat soluble: _______________________________5. Macro: ___________________________________6. Micro or Trace: _____________________________7: Electrolyte: ________________________________
Functions of Water
Veggies with the most
vitamins and minerals?
What destroys the nutrients in…
Preserve nutrients in veggies by:
How do you prevent this…
Water, Vitamins & Minerals= _____ cal per gram
Vary your_____
____________
____
___________
Dehydration
Need? _____
Water, Vitamins & Minerals= 0 calories per gram
1. Deficiency: Not enough of something (shortage)2. Toxicity: Too much of something (toxic/poisonous)3. Water Soluble: Dissolves in water4. Fat soluble: Dissolves in fat5. Macro: Large/big amount6. Micro or Trace: Small/tiny amount7: Electrolyte: Minerals that help maintain fluid balance in the body
Functions of Water
Veggies with the most
vitamins and minerals?
What destroys the nutrients in…
Conservation cooking methods include:
How do you prevent this…
A. Carries water soluble vitaminsB. Regulates body temperatureC. Carries waste products outD. Prevents dehydration
Heat Air
Water
MicrowaveBake
SteamStir FrySimmerSauté
Soak/cover with ascorbic acid/fruit juice.
Sodium&
Potassium
CalciumMacro-Minerals
IronMicro/Trace-
Minerals
K
A D
E
Fat-Soluble
B9
Folate
Ascorbic Acid
Water-Soluble
Electrolytes
Dehydration
6064 OZ
MyPlateDietary Guidelines
Healthy Eating Patterns
Label, color, and identify key consumer message1. Eat ____________ foods.
2. Balance______________ to manage weight.
3. _____________sodium, fats and added sugars, refined grains and alcohol.
4. _____________vegetables, fruits, whole grains, milk seafood and use oils in place of solid fats.
5. Build healthy ______________that meet nutritional needs over time at an appropriate calorie level.
6. Include ______________________ as part of healthy eating patterns.
1. Balance calories: -Enjoy your food, but eat _________. -Avoid _______________ portions.
2. Foods to increase: -Make half your plate ___________________. -Switch to fat-free or low-fat
_________. -Make at least half your grains _______________.
3. Foods to reduce: -Compare _______________ in foods and choose foods with the
__________ numbers. -Drink ___________ instead of sugary drinks.
Circle nutrient dense
Caloric needs are based on
Choose oils that provide_____________ fats.
Foods Class Makes Very Wise People
Six Essential Nutrients
F =
C =
M =
V =
W =
P =
MyPlateDietary Guidelines
Healthy Eating Patterns
1. Eat nutrient dense foods.2. Balance calories to manage
weight.3. Reduce sodium, fats and added sugars,
refined grains and alcohol. 4. Increase vegetables, fruits, whole
grains, milk seafood and use oils in place of solid fats.
5. Build healthy eating patterns that meet nutritional needs over time at an appropriate calorie level.
6. Include physical exercise as part of healthy eating patterns.
1. Balance calories: -Enjoy your food, but eat less. -Avoid oversized portions.
2. Foods to increase: -Make half your plate fruits and vegetables. -Switch to fat-free or low-fat milk. -Make at least half your grains whole grains.
3. Foods to reduce: -Compare sodium in foods and choose foods with the lower numbers. -Drink water instead of sugary drinks.
Cross out the bad food choice
Caloric needs are based on
Choose oils that providehealthy fats.
8 oz of seafood/week
60 minutesphysical exercise
X
AgeGender
Physical Activity
FruitsMake half your plate fruits and vegetables.
VegetablesMake half your plate fruits and vegetables. Eat red, orange and dark green vegetables.
Grains
Make half your grains whole grains.
Protein
Keep meat and poultry
portions small and lean.
Dairy
Switch to low-fat or fat-free milk. Get your calcium rich foods.
Label, color, and identify key consumer message
Six Essential NutrientsF = Fats/Oils =9
C = Carbohydrates=4
M = Minerals=0
V = Vitamins=0
W = Water=0
P = Protein=4 /4(9)ers
Foods Class Makes Very Wise People
9 amino acids