Transcript Kitchen Management

Kitchen Management- At A Glance
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
or
Same: ___________________
_______________
_______________
Changes:_________________
_________________
_________________
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
TABELSPOON _________
OUNCE _________
CUP _________
POUND _________
GALLON _________
PINT _________
PACKAGE _________
TEASPOON _________
QUART _________
HOUR _________
MINUTE _________
Kitchen Management- At A Glance KEY
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
Liquids
Flour
Sugar
Brown Sugar
Salt
or
Shortening
Same: Temperature, Directions,
Cooking Temp
Changes: Amount of ingredients,
Cooking time, Size of pan
CUTTING:
Chop: to cut food into small pieces
Dice: to cut food into very small cubes
Grate/shred: the tear food into small thin strips using
your hands or a grater
Mince: to cut food into the smallest irregular shaped
pieces possible
MIXING:
Cream: to beat together a fat and a sugar until soft,
creamy and smooth
Cut-In: to mix a fat and flour together using a cross
cutting motion
Fold-In: to gently mix ingredients by folding one part over
another
Knead: to work dough by pressing and folding until dough
becomes smooth and elastic- develops gluten
Whip: to beat rapidly to incorporate air and increase
volume
COOKING:
Sauté: to cook or brown food in a small amount of fat until
golden brown and tender
Simmer: cooking food in a water or liquid, just below the
boiling point
Steam: to cook by the vapor produced when water is
heated to the boiling point
OTHER TASKS:
Dredge: to coat food heavily with flour, breadcrumbs or
cornmeal
Flour: to roll in or lightly sprinkle food with a dry
ingredient
Peel/pare: to remove a thin layer of peel from a fruit or
vegetable
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
Straight Edge
Spatula
Measure Spoons
Meat Thermometer
Turner
Paring Knife
Rolling Pin
Bread Knife
Tongs
Rubber Scraper
TABELSPOON = T, Tb, Tbsp
OUNCE = oz
CUP = C, c
POUND = #, lb
GALLON = gal
PINT = pt
PACKAGE = pkg
TEASPOON = t, tsp
QUART = qt
HOUR = hr
MINUTE = min
Kitchen Safety and Sanitation- At A Glance
= ______ seconds
Ammonia + Bleach =
_________________
= _____ °F and ______°F
1. ___________
2. ___________
3. ___________
4. ___________
1. __________________
2. __________________
3. __________________
__________
Microwaves cause food
molecules to
___________________
__________
Microwave Safe Materials
1. ___________
2. ___________
3. ___________
__________
Standing Time Is:
__________
__________
It’s Important Because:
CAUTION!
Use these when taking foods
out of the microwave:
= ____________ (#1!)
= ____________
= ____________
Which Cooking Container Is
Best When Microwaving?
(CROSS OUT the wrong answers)
Kitchen Safety and Sanitation- At A Glance KEY
Fat
= ______
20 seconds
Water
Ammonia + Bleach =
Deadly, Toxic Gas
_________________
= _____
41 °F and ______°F
135
Sugar
Warmth
1. ___________
Moisture
2. ___________
Food
3. ___________
Time
4. ___________
Salmonella
__________
E. Coli- 160 degrees
__________
Botulism
__________
Staphylococci
__________
Hepatitis
__________
Microwaves cause food
molecules to
Vibrate
___________________
Microwave Safe Materials
1. ___________
Paper
Plastic
2. ___________
Glass
3. ___________
Standing Time Is:
The amount of time food is allowed
to sit AFTER microwave cooking
It’s Important Because:
It allows the food to
finish the cooking process
CAUTION!
Use these when taking foods
out of the microwave: Hot Pads
1. ___________
Cover with a Lid
2. ___________
Cover Baking Soda
3. ___________
Fire Extinguisher
In the refrigerator
for 2-3 days (#1!)
= ____________
Under cold,
RUNNING
Water
= ____________
In the microwave,
if used immediately
= ____________
Which Cooking Container Is
Best When Microwaving?
(CROSS OUT the wrong answers)
Carbohydrates- At A Glance
Muffin:
Cooked
Rice
Pasta
Biscuit:
Sugar
Other
Name
=
=
Food
Source
Purposes of Ingredients
Flour
Eggs
Salt
Sugar
Liquid
Fat
Leavening
C
= __ grams
Carbohydrates- At A Glance KEY
Bran
Muffin:
Cauliflower top
few tunnels
Provides Energy
Cooked
Rice
Pasta
Biscuit:
Flaky layers
Straight sides
Simple Sugars
=
C
= _4_ grams
=
Roughage
Complex Starches
Fiber
Cellulose
20-35 g
Sugar
Sucrose
Fructose
Glucose
Maltose
Lactose
Other
Name
Food
Source
Must have
WATER
Table
Sugar
Simple Sugars
Fruit
Sugar
Blood
Sugar
Malt
Sugar
Milk
Sugar
Aids in
Digestion
Cholesterol
Insoluble
Soluble
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
Leavening
Flavor, tenderness
Airy, volume, light, porous (yeast, baking powder/soda)
Fats and Oils- At A Glance
Fat = ___/gram
Functions
of
Fat
Cholesterol is never found in:
CHOLESTEROL:
Low-Fat Cooking Methods
________________
________________
________________
________________
________________
________________
L
H
Fatty Acids:
Appear to:
Appear to:
Appear to:
Fats and Oils- At A Glance KEY
9
Insulation
KADE
Flavor
Oils Fat = 9/gram
Energy
Functions
of
Fat
Feel Full Longer
Solids
Reserve Energy
Cholesterol is never found in:
PLANTS
Healthy Skin
Cell Growth
CHOLESTEROL: Fat-like substance
L
H
DL
Low-Fat Cooking Methods
Grilling
Broiling
Poaching
Roasting
Yogurt for Mayo
Oils for Solid Fats
osers
DL
eros
Fatty Acids:
Saturated
Polyunsaturated
Monounsaturated
Appear to:
Appear to:
Appear to:
LDL
HDL
LDL
HDL
LDL
HDL
Meat
Milk Products
Butter
Lard
Shortening
Tropical Oils
Vegetable Oils
-Corn oil
-Safflower oil
Olives
Olive Oil
Avocado
Peanuts
Peanut Oil
Proteins- At A Glance
Amino Acids
How many?
What are they?
Proteins = ___/gram
Complete vs Incomplete
Functions of Eggs
Milk
Proteins- At A Glance KEY
Amino Acids
How many? 9
What are they?
Building blocks of protein
4
Proteins = ___/gram
Builds and Repairs
Body Tissue
Complete vs Incomplete
Complete
Milk
Cheese
Meat
Fish
Eggs
Incomplete
Nuts
Beans
Rice
Legumes
Cereals/Grains
Functions of Eggs
Binder
Meatloaf
Thickener
Pudding
Milk
Homogenization
Fat Particles
Stir
& Low heat
Pasteurization
Kill Bacteria
3 Cups
Fortified
A&D
Coating
Breaded
Chicken
Leavening
Angel Food
Emulsifier
Mayo
Vitamins, Minerals & Water- At A Glance
1. Deficiency: _______________________________________
2. Toxicity: __________________________________________
3. Water Soluble: _____________________________________
4. Fat soluble: _______________________________________
5. Macro: ___________________________________________
6. Micro or Trace: _____________________________________
7: Electrolyte: ________________________________________
Functions
of Water
How do you prevent this…
Conservation cooking
methods include:
Veggies with
the most
vitamins and
minerals?
Sampling
Vitamin C
What destroys the
nutrients in…
Folate
Iron
Sodium
Function
Food Source
Deficiencies
Toxicities
Vitamins, Minerals & Water- At A Glance KEY
1. Deficiency: Not enough of something (shortage)
2. Toxicity: Too much of something (toxic/poisonous)
3. Water Soluble: Dissolves in water
4. Fat soluble: Dissolves in fat
5. Macro: Large/big amount
6. Micro or Trace: Small/tiny amount
7: Electrolyte: Minerals that help maintain fluid balance in the body
How do you prevent this…
Conservation cooking
methods include:
Microwave
Bake
Steam
Stir Fry
Simmer
Sauté
Soak/cover with
ascorbic acid/fruit
juice.
Veggies with
the most
vitamins and
minerals?
Function
Vitamin C
-Maintains connective
tissues
-Protects body against
infection
-Citrus fruits
-Orange juice
-Strawberries
-Scurvy
-Breakdown of
collagen
-Kidney stones
-Interferes with actions
of Vitamin E
-Makes new cells
-Green leafy
vegetables
-Legumes
-Seeds
-Neural tube defects
-Anemia
-Heartburn
-Diarrhea
-Masks B12 deficiency
-Helps carry oxygen to
the blood
-Helps cells use
oxygen
-Red meat
-Dark green leafy
vegetables
-Anemia
-Makes red blood cells
-Paleness
-Weakness
-Heart disease
-Elevated LDLs
-Maintains fluid
balance
-Salt
-Packaged foods
-Muscle cramps
-High blood pressure
What destroys the
nutrients in…
Heat
Air
Water
A. Carries water
soluble vitamins
B. Regulates body
temperature
C. Carries waste
products out
D. Prevents
dehydration
Sampling
Folate
Iron
Sodium
Food Source
Functions
of Water
Deficiencies
Toxicities
Dietary Guidelines
MyPlate- At A Glance
1. 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.
Cross out the
bad food choice
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
Caloric needs
and choose foods with
arethe
based on
__________
Choose oils that provide
numbers.
_____________
fats.
-Drink ___________ instead of
Label, color, and identify key consumer message
Dietary Guidelines
MyPlate- At A Glance KEY
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.
8 oz of
seafood/week
60 minutes
physical exercise
Cross out the
bad food choice
X
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.
Caloric needs
are based on
Choose oils that provide
healthy fats.
Age
Gender
Physical Activity
Label, color, and identify key consumer message
Fruits Grains
Make half your
plate fruits
and
vegetables.
Make half
your grains
whole grains.
Vegetables
Make half your
plate fruits and
vegetables. Eat
red, orange and
dark green
vegetables.
Protein
Keep meat
and poultry
portions
small and
lean.
Dairy
Switch to low-fat
or fat-free milk.
Get your calcium
rich foods.