Transcript 8.0 Apply principles of food selection, preparation, and service for

8.0 Apply principles of food
selection, preparation, and
service for safe and sanitary
management of meals.
Teen Living
Part One
8.01 Summarize wise food
selection practices.
• Choose foods from all the food groups for
a well-balanced, nutritious meal.
– Grains (what would be included)
– Fruits (what would be included)
– Vegetables (what would be included)
– Dairy (what would be included)
– Meat (what would be included)
– Oils and sweets (sparingly) (what would be
included)
Menu Choices
• Fruit salad, grilled chicken, green beans, brown rice,
crescent rolls and…
– Chocolate pie; milk; potatoes; tossed salad
• Vegetable soup, grilled cheese sandwich, grapes, and milk
(Which food groups?)
• Add variety of colors, textures, and flavors to menus.
– Make sure foods are different colors (not all orange, brown, etc)
• Questions will show foods. Determine what would be
different to make menu more interesting
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Celery sticks/cucumber slices
Pink lemonade/milk
Tuna salad/chicken salad
Hot strawberry cobbler/strawberry shortcake
Meal Planning
• Begins with the Entrée
– Then look at other accoutrements
• Appetizer
• Beverage
• Dessert
• The entrée is….
– The main course
Shopping
• Cost effective and efficient shopping
begins with a list
• Organize your list based on the store
layout
• Check your supply of staples
– Flour, sugar, salt
Types of stores
• Supermarket
– Best place to buy quality, fresh fruits and vegetables
• Convenience Stores
– Quick, more expensive, less selection
• Specialty stores
– Fresher, specific items not available elsewhere
• Fish, bakery, bread store, deli, ethnic
• Warehouse club
– Sam’s; Costco
• Lower prices, buy in bulk
Unit Pricing
• Cost per ounce, pound, each
• Helps determine best buy
– 24 oz. applesauce $1.49 (price / # of oz.= .062 cents
per oz. [.06])
– 12 oz. applesauce $1.29 (price / # of oz. = .1075
[.11])
• Not always best to purchase in bigger sizes if it
will spoil or go stale before it can be used
• Net contents tell you how much is in the
package
Pull Date/Expiration Date
• When items must be taken off shelf
because it is out-of-date and did not sell. It
cannot be sold to consumers.
• Check dates when shopping. Do not buy if
expired. Look further back on shelf for
fresher product.
Brand Name
• National (highest quality)
– Del Monte, Ziploc, Dole, Pillsbury
• Generic
– Often produced/packed by national company
with end run products
• Store Brand
– Piggly Wiggly, Food Lion
• Private label (own brand, house brand)
– Our Family
Look for Freshness
• Potatoes
– No sprouts, smooth skin
• Tomatoes
– Heavy for size
• Apples
– Unblemished
• Lettuce
– Not wilted, limp
• Buy in season!
Wise Shopping Techniques
• Make, take, and stick to a list
• Eat a snack before going
– Helps prevent impulse buying
• Coupons
– If it is for things you regularly buy or want to
try
Food Labels
• Largest amount of ingredient will be shown
first
• Helps determine nutrition
– Apple juice, fruit punch, grape drink,
orangeade (Which is most nutritious?)
• Here are some labels at which to look
Universal Product Code (UPC)
• Tracks store inventory
• Can help in case of a recall
• Since items very seldom priced on item,
must carefully check to make sure prices
rung up are same as shelf or prices on
sales tags
Organically Grown Products
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No preservatives
Planted without chemical fertilizers
No pesticides used while growing
No additives for flavor
Homemade Products
•Contains less preservatives and additives
•Will not last as long
•Bread will mold quicker
• 8.02 Use basic food safety
and sanitation principles.
After Shopping
• Do shopping last of chores
• Put frozen foods in freezer as soon as you return
from the store
• Refrigerator items should be put away next
(lettuce, dairy, meat)
• Put meat away as soon as possible or harmful
bacteria could multiply quickly
• Items that require dry storage should be placed
in a cool cabinet or pantry (Potatoes, Onions,
Cookies, Crackers) Foods should not be stored
above the range (could get too hot) or under the
sink (could get damp or wet)
Safe Food Handling
• Cooked meat and vegetables
– Store above 140 degrees or in the refrigerator
• Thaw frozen meat or poultry
– In the refrigerator overnight
• Avoid using insecticides where food is
stored
Food Borne Illnesses
• Botulism
– Effects nerves, can be deadly
• Improperly canned foods
• E-coli
– Vomiting, diarrhea, can be fatal
• Improperly handled meat; poor hygiene
• Salmonella
– Headache, Nausea, Diarrhea, Abdominal cramps
• Food kept too long at improper temperature
Kitchen Safety
• Do not try to catch sharp items that are dropped
• Do not put knives in sink of soapy water
• Cut away from yourself when chopping
vegetables
• Do not use metal utensils to get out stuck toast
• Use step ladders to reach items on high shelf
• Place the pan on the burner before turning on
the stove
Safety/First Aid
• Choking
– CPR
• Cut
– Direct pressure to stop bleeding
• Accidental poisoning
– Call Poison Control
Keep the Kitchen Safe
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Clutter free countertops
No grease build-up on the stove
Make sure any rugs are non-slip
Check that appliances are UL approved
Put children in the high chair or safe area
while working in the kitchen
• Close cabinet doors
• Wipe off countertops