Transcript Foods I

Foods I
Mrs. Peaden
Westlake High School
Please pull out a blank piece of paper, write your
name at the top and answer the following questions:
1- What are three reasons that protein is needed in the body?
2- What is the definition of a complete protein?
3-What is the definition of an incomplete protein?
4-How many essential Amino Acids are there?
5- What is one thing you have learned about protein this week?
1-21-2011 – Sanitation
•
•
•
•
•
•
Open books to page 281
What is sanitation?
How long should you scrub your hands?
What is cross contamination?
Identify the causes of food bourne illness.
Conclude whether a sandwich maker is
practicing good food safety if he touches cooked
chicken, his face and then his cutting board with
gloved hands.
• Why do you think sanitation is important?
1.25.2011 – Meet your Kitchen
Open your composition notebook and copy the following lab expectations:
• Professionalism:
• Demonstrate appropriate workplace
hygiene and appearance. ProStart
Students wear chef coat/hat
• Respect yourself
• Respect others
• Respect the environment
• Mise en Place:
• Ingredients and equipment ready
for assembly
• Organized recipe method and
sequence of work
• Prepare mentally for product
preparation
• Sanitation:
• Wear a apron, tied
• Shoulder length hair needs to be
pulled back before washing hands
• Wash hands for a minimum of 20
seconds in hand sinks
• Demonstration safe food handling
• Sanitize work area with kitchen
sanitizer spray at the end of the lab.
Put items away in their appropriate
labeled drawer
• Cooking Technique:
• Food Item cooked properly using
the appropriate method
• Demonstrate correct knife cuts
•
•
•
•
Product Evaluation:
Display finished product on a plate
Taste finished product
Hand in lab evaluations
1.25.2011 – Meet your Kitchen part 2
• Pick up Unit 1 packet.
• Find Small Equipment Identification worksheet.
• Use the Food for Today books to fill in the
answers. Only do Name and Used For sections.
▫ Use pages 314-336 – Equipping the Kitchen and
pages 372-374 – Measuring
1.27.2011 – Abb. And Substitutions
• Pick up Abbreviations and Substitutions paper.
• Use the information placed around the
classroom to fill out the paper.
1.31.2011 – Abb. And Substitutions
• Open up notebook and answer the following
questions:
I. What can be substituted for 1 sq oz
unsweetened chocolate?
II. 3 tsp = how many Tbs?
III. 1 c = how many Tbs?
IV. Evaluate the lab we did last Friday. What went
well? What could have gone better? What was
your favorite part? What was your least
favorite?
2.2.2011 – Small Equipment Review
• Review Chapter 19:
▫ Identify the causes of foodbourne illness
▫ Explain the importance of cleanliness in the
kitchen.
• Finish Match up the Measuring Techniques
• Use the books to complete the “Identify the Type
of Pot or Pan”.
▫ Pages 326 - 327
2.4.2011 - Microwave Cooking
• Read page 324 under “Microwave Oven.”
▫ Use these pages and page 394 on to answer the
following questions.
• What is microwave cooking?
• What kind of energy do microwaves use?
• What is the difference between radiant energy
and heat energy?
• What molocules are effected the most?
• Why should you cover foods in the microwave?
• What is standing time?
• List and explain three things you can do to get
the most from a microwave oven.
Microwave Cooking
• Energy
• Electrical
Waves
• Water Soluble
• Vegetables
• Heat
• Vibrate
• Vibration
• Themselves
• 1½
• Conduction
• Deeper
• Thick
•
•
•
•
•
•
•
•
•
•
Pasta
Rice
Cooktop
Unevenly
Moist Heat
Potatoes,
Hotdogs, or
Butternut Squash
Moisture
Split
Explode
Fats
•
•
•
•
•
•
•
•
•
•
•
•
Sugars
Salts
Hotspots
Jelly
Jelly
Warm
Salting
Uneven
Cooking Power
Watts
Degrees
Percent %
Microwave Cooking Continued
•
•
•
•
•
•
•
•
•
•
•
•
50%
•
100%
•
Low
•
Medium
•
30% Power
•
90 Watt
•
700 Watt
•
Over Cooking •
Under Cooking
•
Half Power
•
50%
•
Glass
China
Pottery
Paper
Paper
Recycled Paper
Heat Resistant
Plastic
Plastic and
Styrofoam
Plastic
Metal
Metals
•
•
•
•
•
•
•
•
•
•
•
•
Trims
Screws
Growing
Metal
Utensil
Aluminum Foil
Foil
Shallow
Straight
Round
Even
Square
Microwave Cooking Continued
•
•
•
•
•
•
•
•
•
•
Rectangular
• Paper Towels •
Overcook
• Paper Towels •
Corners
• Paper Towels •
As many sides as• Wax paper and •
possible.
silicone coated •
parchment paper•
Mold
Whole potatos • Plastic Wrap
•
• Casseroles
More slowly
•
• Plastic Wrap
Thirst
•
• Wrap
Tender
• Plastic
Asparagus
One inch
Plastic
Microwave time
2 to 2 ½
Overcooks
Hard
Tough
Undercooked
Standing Time
Microwave Review
• List three positive reasons for using a microwave
• List three reasons for NOT using a microwave
• Copy the following into your composition
notebook:
▫ Microwave cooking time is the time the food needs
to cook with microwave energy. Standing time is
the time food continues to cook after the
microwave has stopped.
2.10.2011
• What happens if you cook something in the
microwave too long? (It gets tough and chewy.)
• -Why would you want to broil something in the
oven before cooking it in the microwave? (To
keep it from getting soggy.)
• Copy the following into your notebooks:
▫ Microwaves cause molecules to vibrate. Vibration
creates friction, which produces the heat that
cooks the food. Appropriate cooking containers
include plastic, glass, paper. (Not Metal!)
2.14.2011 – Review
•
•
•
•
How many teaspoons in a tablespoon?
How many tablespoons in a stick of butter?
How many cups in a stick of butter?
Copy the following into your notebook:
▫ Some foods (i.e. eggs) cannot be cooked in their shell
in the microwave. Pierce potatoes to prevent exploding
in the microwave.
• When you are done, pull out Unit Packet 1. Finish all
assignments that we have started that you may not
have finished. (This includes the Microwave
Mysteries page.)
2.14.2011 – Review Answers
• How many teaspoons in a tablespoon?
▫ Three
• How many tablespoons in a stick of butter?
▫ 8 Tablespoons
• How many cups in a stick of butter?
▫ ½ Cup
• Copy the following into your notebook:
▫ Some foods (i.e. eggs) cannot be cooked in their
shell in the microwave. Pierce potatoes to prevent
exploding in the microwave.
2.16.2011 – Valentines Lab
• Please come in and pull out your Recipe Book.
Read over the recipe associated with your lab
group. Today we will be cooking in the foods lab,
and we need to get started ASAP.
▫
▫
▫
▫
▫
Lab 1 – Punch and Chocolate Frosting
Lab 2 & 3 – Hot 7-Layer Dip
Lab 4 – Apples and Caramel for Dipping
Lab 5 & 6 – Sweet Surprise Cupcakes
Lab 7 & 8 – Valentine Sugar Cookies
2.18.2011 – Gallon Measurements
•
•
•
•
How many Tablespoons in one cup?
How many Cups in one Pint?
How many Pints in one Quart?
How many Quarts in one Gallon?
• How many Cups in one Quart?
• How many Cups in one Gallon?
• How many Pints in one Gallon?
2.25.2011 – Muffin Method
• Open books to page 668 and answer the
following questions:
• What is a quick bread?
• Describe the steps of the Muffin Method.
• Evaluate what will happen if you overmix the
muffin batter.
3.3.2011 – Lab Evaluation
• Please write an evaluation for the Muffin and Smoothie
lab completed last Friday.
▫ This must be at least 5 sentences long. Include an
evaluation of your team work as group members and an
evaluation of how your muffins/smoothies turned out.
• What did the tops of your muffins look like? Do you
think your muffins were overmixed, undermixed or just
right?
• Copy this into your notebook:
▫ The muffin method is not as suitable for recipes high in fat
and sugar as the method used when making a cake called
“creaming.” Consequently, quick breads mixed by the
muffin method are not as rich and cake like. Many store
bought muffins are actually more like little cakes than
actual muffins.
3.7.2011 - Terms
• Paus the eggs into a bowl, and lisada the milk, salt and pepper.
• Lööma the eggs gently, do not üle lööma them or sebima them to
a vaht. Place the frying pan on the stove and warm the pan over a
moderate heat before lisada the butter.
• Once the butter begins to vaht, carefully add the eggs to the center.
• Kokk over a moderate heat. As the eggs begin to sätestatud, lift the
edges upwards with a spatula.
• Kokk until the eggs have sätestatud on the bottom but the top is
still a little niiske.
• Tõstke the edge of one side and klapp the half so that it istub
neatly on top. Do not paus in half.
• Vabastage it away from the pan and ots out onto a warmed plate.
Serve immediately.
▫ Write the above recipe in your notebooks, substituting the words in bold
for the terms they stand for. `
▫ What is this recipe making?
▫ What information do you need to complete this recipe successfully?
▫ Why are terms important?
▫ Why shouldn’t you just guess what a term means if you don’t know?
3.7.2011 – Terms Answer – Omlet!
• Break the eggs into a bowl, and add the milk, salt and
pepper.
• Beat the eggs gently, do not over beat them or whisk
them to a froth.
• Place the frying pan on the stove and warm the pan over a
moderate heat before adding the butter.
• Once the butter begins to foam, carefully add the eggs to
the center.
• Cook over a moderate heat. As the eggs begin to set, lift
the edges upwards with a spatula.
• Cook until the eggs have set on the bottom but the top is
still a little moist.
• Lift the edge of one side and fold the half so that it sits
neatly on top. Do not break in half.
• Loosen it away from the pan and tip out onto a warmed
plate. Serve immediately.
Terms Hunt
• Label a piece of paper 1 – 8 then walk around
the classroom and look for the kitchen utensils
that are laying around the room.
• Label the item and write any terms associated
with the item on your paper.
•
•
•
•
•
•
•
•
1- Grater
2-Chefs Knife
3-Wooden Spoon
4-Rubber Scraper
5-Whisk
6-Pastry Blender
7-Peeler
8-Fork
3.9.2011 – Peach Cobbler
• Pull out your recipe books and highlight/circle
all of the cooking terms you can find.
• Underline any other steps/information that you
think is important.
3.11.2011 – Terms
• Please define the following terms:
▫
▫
▫
▫
Chop
Saute
Whip
Knead
• Name the following kitchen items and the terms
associated with them:
3.16.2011 – Salad Lab
• Open recipe books to Salad Lab. Read the rules.
• Find the recipe that your lab has been assigned
and read through the directions.
▫
▫
▫
▫
▫
Lab 1 & 2 – Cool and Creamy Macaroni Salad
Lab 3 & 4 - Raspberry Cookie Salad
Lab 5 – Japanese Salad
Lab 6 – Sarah’s Salad
Lab 7 & 8 – Tangy Fruit Salad
3.18.2011 – Kitchen Safety
• Open Unit Packets to the Kitchen Safety Picture.
• Circle the Safety Hazards and follow the other
instructions on the sheet.
3.22.2011
• Open your notebooks and answer the following
questions:
• What three things have you learned from this
Unit?
• Why are the things that you have learned
important and how can you apply them to
cooking on your own?
4.1.2011 – Food Pyramid
• Identify the parts of the pyramid that this dinner
comes from:
4.1.2011 – Food Pyramid
• Identify the parts of the pyramid that this dinner
comes from:
Copy the following:
Salt and sodium is usually
added to processed foods
And beverages and diet
drinks. High consumption
of salt and sodium is a
contributing factor to high
blood pressure.
4.7.2011 – Apple Pie
• Please open your recipe books and thouroughly
read the Skillet Apple Pie Recipe.
• Copy the following into your notebook:
Fruit group provides
complex carbohydrates,
fiber, vitamin C and
potassium. Oil group
provides fat.
4.18.2011 – Balanced Eating
• Think back over your spring break. Which meal that
you ate was the most balanced according to the Food
Guide Pyramid?
• Which meal was the least balanced?
• How could you have made your “least balanced
meal” more balanced?
• Copy the following into your notebook:
• Discretionary Calories: The balance of calories
remaining in a person’s “energy allowance” after
consuming sufficient nutrient dense forms of foods
to meet all nutrient needs.
4.20.2011 - Guidelines
• Choose three of the following nine guidelines
and write one of the key recommendation:
▫
▫
▫
▫
▫
▫
▫
▫
Adequate nutrients within caloric needs.
Weight management
Physical activity
Foods groups to encourage (food choices)
Fats
Carbohydrates
Sodium and Potassium
Food Safety
4.22.2011- Grains
• List all of the Grains/Carbohydrates that you can
think of. (List at least 3.)
• Please write the following in your notebooks.
Grains group provides complex carbohydrates,
fiber B-vitamins and incomplete proteins.
4.26.2011 - Eggs
• Open up the Red “Food for Today” books to page
516.
▫ Using figure 33.1 – Draw and label the parts of the
egg.
▫ Then using the information located above, define
each part of the egg that you labeled.
4.28.2011 – German Pancakes
• Pull out your recipe books and open to the
german pancakes recipe. Read through this
carefully.
▫ Circle Step #1, put a box around Step #2, draw a
star by Step #3, Underline Step #4.
• What function of the egg will help to make these
german pancakes rise?
▫ Write the answer at the bottom of your recipe
book.
5.2.2011 – Egg Review/Protein
• Select two of the following functions. Define
them and list one food where this function is
applicable.
▫ Binder, Thickener, Coating, Leavening Agent,
Emulsifier.
• Identify the functions in the following foods:
• List as many different types of protein as you can
think of.
5.4.2011 – Protein Lab
• What bacteria is found in chicken? What
bacteria is found in hamburger?
• Write the following information:
▫ Cook meats (like steak) to 145 degrees. Cook
ground beef to 155 degrees. Cook Poultry (like
chicken) to 165 degrees.
• If you are an odd numbered group (1357) read
the “A Cow Roped in a Garden” recipe.
• If you are an even numbered group (2468) read
the “Chicken Wrapped in a Blanket” recipe.
5.6.2011 - FATS
• Answer these questions to activate your prior
knowledge about fat:
• What foods contain fat?
• What happens to fat in the body?
• Is there such thing as a good fat?
▫ Write the following in your journals:
Fat is a concentrated source of energy – 9 calories per
gram. Recommended consumption levels are 30%
percent of total calories from fat.
5.10.2011 – Fruits and Vegetables
▫ Using the book page 432
• What are the nutritional benefits of fruit?
• What are the six major types of fruit?
• Identify one fruit you’ve never eaten and
describe it.
▫ Using the book page 450
• What are the nutritional benefits of veggies?
• What are the eight major types of veggies?
• Identify one vegetable you’ve never eaten and
describe it.
5.16.2011 – State Test Review
• Please continue work on the state test review
paper you worked on in class on Thursday.
▫ State Skills Test is on Wednesday!
#3 Stir and rotate foods for
even cooking. Covering
Foods holds in the moisture,
Helps foods to cook more
evenly. Cover with plastic
wrap, paper towel, wax
paper or lid.
#4 To prevent burns use
pot holders and direct
steam away from body.
Covering food while
cooking prevents food
from splattering in the
microwave.
#6 To extinguish a grease
fire use fire extinguisher,
lid on pan, baking soda,
salt. Avoid water or flour.
#7 Dull knives are
dangerous and less
efficient than sharp
knives. Keep clothing
away from direct heat.
Avoid plastic on range.
Point handles away from
the front of the range.
#8 Clean up spills immediately
to avoid falls. Lift lid on hot
foods away from you. Use
hot pads or mitts for handling
baking pans.
Store heavy items on lower
shelves.
#9 Mixing chlorine with
any product containing
ammonia will create
deadly fumes. First aid
for a first degree burn –
place under cold running
water. First aid for severely
bleeding cut - apply direct
pressure.
#10 To avoid electrical shock –
avoid any water and electrical
contact.
Use dry hands to disconnect
appliance before cleaning.
Electric shock – disconnect
the power source before
approaching injured person.
#11 Dish washing order –
rinse and scrape first,
glassware before
silverware, plates and
bowls, pots and pans last.
#14 Each food group provides
some, but not all of the
nutrients you need.No one
single food or food group can
provide all nutrients. Eating
a variety ensures you get all
nutrients.
. Vegetable group
provides fiber, complex
carbohydrates, vitamins A, C
and K.
#17 Milk group provides
complete proteins, calcium,
phosphorus, riboflavin and
usually fortified with vitamins
A and D. Meat group provides
complete proteins, B vitamins,
minerals including iron.
#18 Dietary intake goal:
carbohydrates – 55-60%
total calories; fat not more
than 30% of total calories;
protein 10-15 % total
calories.
#20 Simple carbohydrates
are also called sugars.
Complex carbohydrates
are also called starch.
Carbohydrates provide
4 calories per gram.
#21 Nerve functions,
muscles and skin all require
vitamins to function properly.
Vitamin A – enhances hair,
Skin and helps prevent night
blindness. Sources – Dark
green and orange
vegetables.
#22 B-Vitamin complexHelps turn carbohydrates
into energy, and for a
healthy nervous system.
Thiamin – helps maintain
healthy nervous system.
Prevents beri-beri.
Sources – enriched and
whole grain breads and
#23 Riboflavin – Sources –
whole grains and milk products.
Niacin - Lack of niacin causes
pellagra. Vitamin E – protects
membranes of white and red blood
cells.
#24 Vitamin C – Helps to form
collagen which holds the cells
together, aids in healing.
Prevents scurvy. Citrus fruits,
strawberries, broccoli, tomatoes
are good sources.
#25 Vitamin D –
manufactured by the body
with exposure to sunlight.
Works with the body to
build, maintain healthy
bones and teeth; usually
added to milk products.
Called the sunshine vitamin.
#26 Folate (folacin/folic
acid) is one of the B
complex vitamins.
Folate helps prevent
neural tube birth
disorders. Neural tube
damage occurs during
the first weeks of
#27 Water soluble
vitamins—C and B
(thiamin, riboflavin,
niacin, folate,
(folacin/folic acid)
Fat soluble vitamins—A,
D, E, and K
#28 Most minerals become
part of the body, i.e. bones
and teeth. Others are used
to make
substances that the body
needs. Usually needed in
tiny amounts, but are
critical to health.
#29 Macro minerals are
calcium, phosphorus,
magnesium which are
needed in greater quantity
in the body.
Trace minerals are iron,
iodine, fluoride, zinc, etc.
Needed in lower quantity.
#30 Calcium and iron are
the most common mineral
deficiencies in the United
States.
Calcium deficiency causes
osteoporosis.
Iron deficiency causes
anemia.
#31 The functions of water:
Water carries vitamin C and
B complex vitamins in the
body. Carries waste products
through the body. Regulates
body temperature through
perspiration.
#32 The functions of
water: Water carries
vitamin C and B complex
vitamins in the body.
Carries waste products
through the body.
Regulates body
temperature through
#33 Vegetables provide
the following nutrients:
Vitamins A, vitamin C,
potassium, folic acid,
vitamin D, calcium,
magnesium. Contain no
cholesterol, low in
calories, fat and sodium.
#34 Air, heat and water
destroy nutrients in
vegetables. Wash
vegetables to remove
pesticides that might
remain on the skin.
#35 Preparation
methods that preserve
the most nutrients for
vegetables include:
Microwave, bake,
steam, stir fry,
simmer, and sauté.
#36 Select fresh fruits and
vegetables that are firm,
free from decay, crisp,
smooth, dense (heavy for
size), free from bruises
and good color.
Seasonal fruits and
vegetables are lower in
#37 For fruits and
vegetables buy only what
you store and use, will last
about 1 week in
refrigerator.
Fruits ripen and spoil
faster at room temperature
over refrigeration.
#38 Cut surfaces of fruit
turn brown (oxidation).
Prevent oxidation of
fresh fruits by dipping or
covering them with
liquid containing
ascorbic acid.
#39 Functions of fats:
carrier for vitamins A, D,
E, and K, reserve supply
of energy; adds flavor in
food; satisfies hunger,
protects internal organs
from shock and injury,
insulates the body.
#40 Cholesterol is
essential for many body
processes; cholesterol
produces hormones and
bile acids. It is found in
animal tissues, but is
never present in plants.
#41 Body has HDL
(good) cholesterol and
LDL (bad) cholesterol.
High levels of LDL
cholesterol is one
factor related to heart
disease and obesity.
#42 Saturated fats
come from animal
sources and are solid
at room temperature
Saturated fats raise
the LDL and HDL
levels of cholesterol in
the blood.
#43 Polyunsaturated
fatty acids – lower both
the LDL and HDL
cholesterol levels in the
blood.
Examples include corn
oil, soybean oil and
safflower oil.
#44 Fat is a
concentrated source of
energy – 9 calories per
gram.
Recommended
consumption levels are
30% percent of total
calories from fat.