Transcript Unit 6: Foods & Nutrition

Family & Consumer
Sciences
Unit 6
Foods and Nutrition
9/3/2013
Do you have lunch money to turn in?
 Are you following the dress code?
 Is your name badge on?
 Is your cell phone turned off?
 Bell Ringer:


In three sentences tell me about your
holiday weekend.
9/4/2013
Do you have lunch money to turn in?
 Are you following the dress code?
 Is your name badge on?
 Is your cell phone turned off?
 Bell Ringer


Do you think you are healthy? Why or
Why not?
9/5/2013
Do you have lunch money to turn in?
 Are you following the dress code?
 Is your name badge on?
 Is your cell phone turned off?
 Bell Ringer:


List and define three vocabulary words
that you learned this week.
Characteristics of a Healthy Person
(6.2)
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1. Good Personal Hygiene
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2. Gets Enough Sleep
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Can laugh at themselves and the situation
4. Exercises on a Regular Basis
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Eight hours are recommended
3. Deals with Stress in a Positive Way
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Brushes teeth, shampoos hair, clean hands and
nails
Strengthening
Endurance
Flexibility ( stretching)
5. Eats a Well Balanced Diet
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Eats a variety of foods
Avoids too many sweets and high calorie foods
Basic Nutrients Activity
In you groups I will assign you a
basic nutrient.
 Create a poster about this nutrient
with information that you think is the
MOST important.

Basic Nutrient Groups ( 6.3)
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Each nutrient plays a certain role in
our body. All nutrients work together
as a team. If a nutrient is missing
from the diet, it can keep the other
from working properly.
Basic Nutrients ( continued)

1. Carbohydrate
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Function:
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Supply energy and fiber
MAIN source of energy for us
Sources:
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Grains and grain products
Rice
Pasta
Fruits and vegetables
Basic Nutrients ( Continued)
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2. Proteins
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Functions:
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Build and repair body tissues
Helps regulate body functions
Provides energy if diet needs it
Sources:
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Meat, fish
Milk and eggs
Vegetables and fruits
Grain products
Basic Nutrients ( Continued)
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3. Fats
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Functions:
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Concentrated source of energy
Help body store and reserve energy
Store and use certain vitamins
Sources:
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Meat and milk
Cheese and butter
Salad Dressing
Nuts
Basic Nutrients ( Continued)
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4. Vitamins – 2 types
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Water Soluable: B, C
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B( thiamin B1, Riboflavin B2, Niacin)
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C ( ascorbic acid)
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A: helps eyes adjust to darkness
D: helps body use calcium and builds strong bones
E: maintains healthy red blood cells
K: helps blood to clot
Functions:
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Helps fight off infection
Prevents bruising and bleeding
Fat Soluable: A, D, E, K
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Promotes appetite, digestion, and nervous system
Helps keep skin smooth
Regulate body processes
Sources: dark green vegetables, eggs, milk, tuna,
broccoli, citrus fruits
Basic Nutrients ( Continued)
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5. Minerals
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Types:
 1.
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Functions:
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Calcium, Phosphorus, Iodine, Iron
Make up part of the hard/soft body tissues
Assists in body functions
Sources:
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Dairy foods, leafy vegetables, broccoli, meats,
eggs, seafood, salt
Basic Nutrients ( Continued)
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6. Water
About 70% of our body is made up of
water
 Functions:
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Helps carry other nutrients through body
Regulates body temperatures
Removes body wastes
Sources:
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Bottled water, tap water, milk, soups, fruit juice,
tea, clear soups
9/6/2013
Do you have lunch money to turn in?
 Are you following the dress code?
 Is your name badge on?
 Is your cell phone turned off?
 Bell Ringer:


DEFINE 3 characteristics of a healthy
person.
9/9/2013
Do you have lunch money to turn in?
 Are you following the dress code?
 Is your name badge on?
 Is your cell phone turned off?
 Bell Ringer: Tell me something I
don’t already know about you.
 Today’s assignment:

Pg. 526 #1-4
 Pg. 535 # 1-10
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Pg. 533 # 1-3
9/10/2013
Do you have lunch money to turn in?
 Are you following the dress code?
 Is your name badge on?
 Is your cell phone turned off?


Bell Ringer: Finish book assignment
from yesterday.
The Food Guide Pyramid
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A guideline to help you choose what and how
much to eat to get all the nutrients you need.
Food Groups in the Pyramid (6.4)
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Pyramid is divided into five groups.
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Each group has daily requirements that
we need in order to maintain good health
Pyramid
Food Groups in Pyramid (
6.4)
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Food Groups based on a 2,000 calorie
diet
1.
 2.
 3.
 4.
 5.
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Grains: need 6 oz. per day
Vegetables: 2 ½ cups per day
Fruits: 2 cups per day
Milk: 3 cups per day
Meat and Beans: 5 ½ oz. per day
Grain Group : 6-11 Servings
 Fruit Group : 2-4 Servings
 Vegetable Group : 3-5 Servings
 Meat and Meat Substitute Group : 2-3 Servings
 Dairy Group: 2-3 Servings
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Fats & Oils Group - Use Sparingly
Serving Size –Grain Group
1 slice bread
 ½ cup cooked cereal, rice, or pasta
 1 ounce ready-to-eat cereal
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Serving Size – Vegetable Group
½ cup chopped raw or cooked
 1 cup raw, leafy veggie
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Serving Size –Fruit Group
1 medium fruit
 ½ cup canned
 ¾ cup juice
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Serving Size –Dairy Group
1 cup milk or yogurt
 1 ½ ounce cheese
 ½ cup ice cream
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Meat & Meat Substitutes
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Beef
Pork
Lamb
Wild Meats
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Poultry
Fish
Eggs
Dried beans
Dried peas
Nuts
Peanut butter
Serving Size –Meat Group
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3 ounces meat
½ cup beans
1 egg
2 tablespoons peanut butter
Food Groups in the Pyramid (
6.4)
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Steps To A Healthy You…..
1. Find a balance between food and
physical activity. Exercise each day.
 2. Eat in moderation
 3. Eat a variety of foods
 4. Your portions should be personalized
to meet your lifestyle.
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FOOD GROUPS 6.4
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EACH GROUP WILL BE ASSIGNED A
FOOD GROUP
IN YOUR GROUP YOU WILL NEED TO
CREATE A RAP, SKIT, COMMERCIAL,
OR PSA ABOUT YOUR FOOD GROUP.
 YOU WILL GET POINT FOR BEING
CREATIVE
 YOU MUST INCLUDE SOURCES,
SERVINGS SIZE, AND DAILY
RECOMMENDATIONS.
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MEAL APPEAL
How to create attractive meals 6.5
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How to create attractive meals
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Unit 6 Framework 6.5
Objectives:
Students will be able to name factors to
consider when planning a meal.
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Students will be able to plan an appealing
meal.
Parts of a meal
There are 3 parts to a meal:
1. Appetizer
 2. Entrée
 3. Dessert
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Parts of a Meal
1. Appetizers
- Finger foods
- A “snack” before
the main dish
- Keep people
entertained while
the entrée is
being prepared
Parts of a Meal
2. Entrée
- The main course
- When preparing an entrée you need
to think MEAL APPEAL!!
Meal appeal = the characteristics that
make a meal appetizing and
enjoyable.
Entrée
There are 5 characteristics of meal
appeal:
1 – Colour
2 – Shape & size
3 – Flavour & aroma
4 – Texture
5 – Temperature
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Color and Shape
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Think of your meal as a picture (food) in a frame
(plate).
Restaurants pay special
attention to meal appeal
and how food is presented.
your entrée needs to be full of color!
An appealing entrée also needs a variety of shapes
Color and Shape
Food as Art
Food
photographers
have to
consider the
colour, shape,
size and
texture when
planning each
shot.
Entrée
What kind of appeal do these entrées
offer?
Identify the garnish in each
BEWARE!!
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Although some foods may look appetizing, they
may not be good for you!
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Consider nutritional value for a healthy diet.
Flavor & Aroma
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Avoid combining foods of similar flavor or
aroma in one dish.
This rule also applies to color
E.g. Mixing strong flavors together is not a
good idea because they clash
Clash = look too alike
Flavor & Aroma
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Give some examples of clashing
flavors:
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Spicy chili with garlic bread
Egg salad sandwich with potato salad
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How would you fix these meals?
Flavor & Aroma
Mix it up!
 Serve spicy food with bland items
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Bland = plain;
mild in flavour
Spices vs. herbs
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What’s the difference?
Spices = very strong flavor; dried out;
derived from plants; multi-colored; can
grind it; examples include chili seeds, black
pepper, turmeric, garlic powder.
Herbs = flavorful leaves and stems of soft
plants such as basil, oregano, rosemary
and sage. They’re all green!
Condiment?

So then what’s a condiment?
Condiment = a seasoning for food
that’s not a spice or herb such as
ketchup, mustard, relish, sauerkraut,
mayonnaise, bacon bits etc.
Texture
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Your meal should have a variety of
textures
Texture = how it feels when you chew
e.g. hard, chewy, crispy, soft etc.
Temperature
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Serve hot foods on cold days.
i.e. soup in the winter
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Separate cold and hot foods by putting
them on different plates so they can retain
their temperature and texture.
i.e. chicken and mashed potatoes
with side salad in a bowl
Dessert
3. Dessert
- everyone’s favorite indulgence!
Serve with
coffee, tea or
dessert wine.
Dessert
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You should know about any peanut
allergies among your guests.
Poster Board Activity
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One person from each group needs to come get
 Poster board
 Scissors
 Glue sticks
Divide your poster into three sections, each section will be
an example of an appealing meal. (remember a meal has three parts)
Cut out pictures from magazines to represent your three
appealing meals.
You will need to use the information learned in class
today for characteristics of an appealing meal
Grocery Shopping Techniques
( 6.6)
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1. Supermarket
Large stores that sell many brands of
food and household items.
 Usually have counters where you may
buy fresh cold cuts, salads, and pastries.
 Two advantages:
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 Lower
prices
 Wider selection than most other stores
Types of Grocery Stores (
6.6)
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2. Convenience Stores:
A small store with limited selection of
basic items.
 Usually open for 24 hours or longer
hours than typical store. May be open
on holidays.
 Handy if you need to pick up a few items
quickly, but prices are much higher.
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Types of Grocery Stores (
6.6)
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3. Specialty Stores
 Sell
only one type of product such as meat,
bakery, fruits or vegetables.
 Prices are usually higher, but better quality
and selection of that specialty product.
Types of Grocery Stores (
6.6)
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4. Farmer’s Market
Homegrown, local foods ( usually fruits
and vegetables)
 Sold directly from the farmers.
 Very fresh, low prices
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5. Food Coop
Group of shoppers join together to buy in
bulk and share cost at wholesale prices
 Usually involves a membership
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Food Shopping Techniques
6.6)
1.
2.
3.
Use coupons for items that you usually buy.
Coupons can save you money. Don’t use on
items you don’t normally buy.
Keep your shopping list handy. Divide list into
sections to make shopping easier- cold foods,
canned foods, household items
3. Compare prices by checking unit prices and
sale papers. Labels are by products and show
how much you will pay per unit. Generic brands
are cheaper than national brands. There are
three types of brands…
1.
2.
3.
National Brand: most expensive, widely recognized
Store Brand: store’s version of a product sold with their
name
Generic Brand: least expensive , plain labeled
Food Shopping Techniques (
6.6)
4. Take advantage of sale items. Stock up
on things when they are on sale.
5. Evaluate extra cost of buying prepared
foods verses homemade foods.
6. Take advantage of seasonal foods.
They are less expensive when in season.
7. Compare different forms of food…
frozen, dried, canned, fresh. Consider
each to see which would be your best buy!
Food Storage Techniques (
6.6)
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1. Perishable:
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2. Leftovers:
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Should be wrapped in airtight packages or containers to
prevent spoilage.
3. Potatoes and Onions
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Spoil quickly. Should be placed in the refrigerator or
freezer. Try a rotation system so that older supplies are
used first
Should be stored in a cool, dry place that is free from
moisture because they can mildew or rot
4. Canned Foods:
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Should be stored on a shelf in a dry place. Use a rotation
system to use older products first
**Show food label video; w/s**
Safety and Sanitation
Cleaning and Sanitizing Surfaces
 Clean surfaces with soap and
water and rinse.
 Sanitize kitchen surfaces with 1
tablespoon chlorine bleach per
gallon of water.
 Allow surface to air dry.
 Wash hands after surface is
cleaned or sanitized.
Cleaning and Sanitizing
Surfaces
 Paper towels are safer to use than cloth towels or
sponges.
 Launder dishcloths often; sponges are not
recommended.
 Store cleaning products in the original containers away
from food.
 Never reuse cleaning product containers for other
purposes
Cross-Contamination
 Keep raw meats separate from other
foods in grocery carts.
 Store raw meats on bottom shelf of
refrigerator.
 Keep raw eggs separate from other
foods.
 Use separate cutting boards for
raw meats and ready-to-eat foods.
Cross-Contamination
 Wash cutting boards between each use
 Never leave food out for more than 2hrs
 Wash cutting boards with hot water and soap.
Use sanitizing solution (1tbsp. bleach / 1 gallon
of water).
 Don’t put cooked food on a plate that previously
held raw meats.
Re-using Containers
 Do not reuse plastic storage bags,
bread bags, disposable tableware or
Styrofoam containers that have
contained raw meats!
Cleaning Kitchen
Appliances
 Clean spills in
refrigerator immediately.
 Use dish detergent and
water to wash
refrigerator.
 Don’t use abrasive
cleaners or scouring
pads.
Cleaning Kitchen
Appliances
 Check bottom of dishwasher for large
particles in strainer.
 Wipe away ash residue left from selfcleaning process.
 Unplug small appliances before cleaning
Kitchen Safety
 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.
Basic Kitchen Safety Tips
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Don’t let hair or jewelry dangle -could cause fires.
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Put items back where they belong
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Close drawers and doors
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Use tools for what they were
meant to do
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Clean up after yourself
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Keep electrical appliance in safe
areas
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Store foods properly
Cooking Safety
 Turn pot handles inward to prevent spills.
 Keep hot cookware out of reach to avoid
burns.
Fire Safety
 Keep electrical cords away from hot surfaces.
 Don’t wear loose fitting clothing or when cooking.
 Use oven mitts or round pot holders when handling hot
dishes.
 Tie back long hair when cooking.
 Never leave cooking food unattended.
 Shield yourself from steam to avoid burns.
In Case of Fire
 Always give yourself a place to escape.
 Know where your fire extinguisher is and how to use it.
 If pan is on fire, turn off heat and cover with lid.
 Never pour water on fire involving grease or try to carry
it out.
 A fire blanket, extinguisher, or baking soda can be
used to put out fire.
Kitchen 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.
Electrical Appliance
Safety Tips
 Never use electrical
appliances when your
hands are wet or when
standing on a wet floor
 Keep electrical
appliances away from
water
 Avoid damaging
electrical cords
Electrical Appliance
Safety Tips
 Avoid plugging too many
appliances into an electrical
outlet
 Never put your hand in an
appliance that is plugged in
 Never use damaged
appliances
Knife Safety
 Use a sharp knife to easily cut through
food.
 When using knife, don’t cut with edge
toward you.
 Store knives in a knife block.
Knife Safety
 If knife is dropped, stand
back and let it fall to
floor.
 Wash knives separately
from other dishes.
 Using knives safely:
 Use an acrylic cutting board,
and cut food away from your
body.
 Never use a knife to open
cans or pry lids.
THE END!
9/25/2013
Is your name tag on?
 Are you following dress code?


Bell Ringer:

If you could be anyone for a day who
would you be and why?
Identifying Kitchen Appliances
( 6.8)
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Small Appliances
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1. Electric Blender: chop, blend and liquify
foods
2. Electric Can Opener: used to open goods
with a rotary blade
3. Toaster: dries and toasts bread slices
4. Food Processor: used to slice, chop, mince,
shred and grate foods. They can also be used
to knead dough and mix ingredients.
5. Coffee Maker: automatically pours water
over coffee grounds to make coffee. Individual
machines make different cup amounts.
6. Electric Knife: slicing blades automatically
cut meats and even breads.
Identifying Kitchen Appliances
(6.8)
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Large Appliances
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1. Range: top part of a stove; where the burners are
located.
2. Refrigerator: appliance that cools foods that
perish easily.
3. Freezer: appliance or section of a refrigerator that
cools foods below the freezing point and holds them
for longer periods of time
4. Microwave Oven: uses microwaves to heat food
quickly by creating friction between molecules.
5. Trash Compactor: compresses trash such as
plastics and cardboard into flat shaped fitted bags.
Lessens usage of bags due to large, bulky containers.
6. Dishwasher: automatically washes pots, pans, and
other dishes without the need of hand washing.
Basic Guidelines for using a
Microwave ( 6.8.2)
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Check power settings. Microwave power is
measured in wattage. Most modern microwaves
run about 500-700 watts. Adjust the cooking
power to avoid mishaps.
Use correct cookware. Not all cookware is
suitable for the microwave. Ceramic, glass,
plastic and paper containers are usually fine, but
look on the bottom to make sure they are safe to
use. Avoid metal! The microwave cannot
penetrate it and it will create sparks called
ARCING. Even metallic trims will cause this!
Rotate and stir; since microwaves penetrate food
to a depth about one inch from the surface,
turning and stirring foods will ensure thorough
cooking.
Covering: most foods should be covered to hold
in moisture and to prevent splattering
Basic Guidelines for using a Microwave, continued…
Puncturing: foods that are encased in a skin or seal should
be pierced or scored before placing in a microwave to
prevent bursting.
Shielding: cover edges of food that might overcook
Standing Time: allow foods to continue to cook even after
being removed from the oven
Volume of Food: the more food you have to cook… the
longer it will take
Starting Temperature: frozen foods will take longer than
those that are at room temperature when you begin
Types of foods cook differently. The more moisture, fat,
and sugary the food… the quicker they will heat up.
Identify Basic Kitchen Utensils
( 6.9)
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Small Appliances
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Toaster
Coffee Maker
Electric Mixer
Food Processor
Electric Can Opener
Electric Blender
Electric Skillet
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Large Appliances
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Garbage Disposal
Stove
Refrigerator
Dishwasher
Trash Compactor
Microwave
Freezer
Kitchen Utensils
( 6.9)
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Measuring
Utensils
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Measuring spoons
Dry measuring cups
Liquid Measuring
cup
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Mixing Utensils
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Mixing bowls
Mixing spoons
Sifter
Rotary Beater
Pastry Blender
Rubber Spatula
Wire Whisk
Kitchen Utensils ( 6.9)
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Cutting & Chopping
Utensils
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Kitchen shears
Parer
Bread knife
Chef’s Knife
Paring Knife
Slicing Knife
Cutting Board
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Other Utensils
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Colander
Strainer
Rolling Pin
Grater
Tongs
Metal Spatula
Spatula
Slotted Spoon
Kitchen Fork
Ladel
Pastry Brushes
Funnel
Kitchen Timer
Thermometer
Identify from pictures—Skills Personal and Family
Kitchen Utensils ( 6.9)
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Cookware
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Saucepan
Skillet
Double Boiler
Griddle
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Bakeware
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Loaf Pan
Muffin Pan
Tubed Pan
Pie Pan
Cake Pan
Casserole Dish
Custard Cups
Cooling Rack
Baking Sheet
Kitchen Utensils and
Cookware 6.9
Family and Consumer Sciences
Utensils
• Small kitchen tools
• Sturdy, well made utensils last a long time.
• If you have a dishwasher or microwave
oven, make sure the utensils you use are
dishwasher and/or microwave safe.
Measuring Utensils
• Help you to accurately measure
ingredients for recipes.
• Dry Measuring Cups:
used to measure dry
ingredients such as
flour and sugar;
usually come in sets –
1/4 cup, 1/3 cup, 1/2
cup, 1 cup.
• 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.
• Measuring Spoons:
used for measuring
smaller amounts of
liquid and dry
ingredients; most
common sizes are ¼
teaspoon, ½
teaspoon, 1
teaspoon, and 1
tablespoon.
Mixing Utensils
• Used to blend ingredients together.
• Some can be used for a variety of tasks.
• Others are for specific tasks.
• Mixing bowls: hold the
ingredients that you
mix and come in
graduated sizes.
• Pastry blenders: cut
shortening into flour
for piecrusts and
biscuits.
• Wire whisks: used for
beating and blending;
especially efficient to
stir sauces and beat
egg white mixtures.
• Mixing spoons: have
long handles and are
used to combine
ingredients; made of
metal, plastic, or
wood.
• Plastic or rubber
scrapers: used to
scrape bowls and mix
ingredients together;
have a wide, flexible
blade.
• Sifters: sift and mix
dry ingredients
together as they pass
through a mesh
screen; come in
various sizes.
• Rotary beaters: also
known as hand
beaters; can use to
beat eggs and mix
thin batters, such as
pancake batter.
Chopping and Cutting Utensils
• Used to cut food into smaller pieces.
• Keep safety in mind when using these
tools.
• Paring knife: good for peeling fruits and
vegetables.
• Utility knife: all-purpose knives for cutting and
slicing foods.
• Chef’s knife: used for cutting, mincing, and
dicing.
• Bread knife: come in handy for slicing
bread or baked goods.
Other Kitchen Utensils
• Cutting board: serves
as a base for your
cutting work, keeping
knife blades sharp
and counters in good
shape.
• Graters: are used to
shred and grate
vegetables and
cheeses.
• Kitchen shears:
sturdy scissors used
for cutting vegetables,
pastry, poultry, and
meat; always wash
shears thoroughly
after use with raw
meat or poultry.
• Peelers: used to peel
vegetables and fruits;
the blade swivels.
• Colanders: bowls with
holes for draining
foods, such as
cooked pasta.
• Strainers: wire mesh
baskets with handles,
used to strain liquids
from solid foods, such
as water from
steamed vegetables.
• Slotted spoons:
helpful for lifting solid
food from liquid, like
pasta from water.
• Spatulas: have dull,
narrow metal blades;
useful in leveling dry
ingredients, such as
flour, in measuring
cups.
• Turners (or wide
spatulas): used to lift
and turn foods, such
as pancakes or
hamburgers.
• Tongs: grasp or hold
foods, such as a
chicken drumstick or
a corncob.
• Ladles: helpful when
serving hot soups and
stews.
• Cooling racks: made
of wire and allow air
to circulate around
hot baked products.
Cookware
• Includes pots, pans, and other containers
for use on top of the range, in the
conventional oven, or microwave oven.
• They are made of some type of metal,
glass, or plastic.
• Saucepans and stockpots
– deeper than frying pans
– come in a variety of sizes, usually measured
in quarts or liters
– some have covers
– saucepans have one handle
– stockpots have two handles, one on each side
• Cake pans
– round, square, or
rectangular
– used to baked many
things in addition to
cakes
• Loaf pans
– Different sizes
– Used for breads and
meat loafs
• Casseroles
– Baking dishes
– Variety of shapes and
sizes
– Deep enough to hold a
main dish mixture
– Often have covers
• Skillets
–
–
–
–
Shallow
Have long handles
Assorted sizes
Sometimes have
covers
• Baking sheets
– Rectangular, low-sided
pans
– Most often used for
baking cookies
• Pie pans
– Round with sloping
sides
– Different sizes
• Muffin pans
– From 6 to 12 individual
cups to hold muffins
and cupcakes
• Custard cups
– Made from heatproof
glass
– Use to bake custard or
microwave eggs
What Makes a Good Recipe?
( 6.10)

1. Baking or Cooking Temperature

2. Baking or Cooking Time

3. Ingredients Listed in Order of Use; dry
ingredients before liquid ingredients. Makes
it possible to use the same measuring
utensil for more than one ingredient

4. Measurements list in front of ingredients
and written in whole numbers or easy
fractions

5. Directions are easy to follow
What Makes a Good Recipe? (continued)
•6. Methods of mixing
•7. Preparation of Cookware
•8. Types and sizes of utensils and
cookware
•9. Yield or number of servings
•10. Description of cooked food
Good Recipe Project

See handout
9/27/2013

Bell Ringer: Did you like this project?
Why or Why not?
10/3/2013
Is your name badge on?
 Are you following the dress code?
 Bell Ringer ( Tuesday):



What utensil are you most familiar with
and why.
Bell Ringer ( Wednesday):

What do these abbreviations stand for?
 C,

T, t, tsp, tbl, oz
Bell Ringer ( Thursday) :

Tell me something good about your life
right now.
Common Abbreviations and
Equivalents in Recipes ( 6.11)
Cup
Fahrenheit
Gram
Gallon
Hour
Pound
Minute
Ounce
Liter
Pint
Quart
Teaspoon
Tablespoon
Square
c.
F
g
gal.
hr.
lb.
min.
oz.
l
pt.
qt.
t. Or tsp.
T. or Tbsp.
sq.
Measurement Equivalents (
6.11)
1 cup = 8 ounces
 2 cups = 1 pint
 4 cups = 1 quart , 2 pints = 1 quart
 3 teaspoons = 1 tablespoon
 16 tablespoons = 1 cup
 4 quarts = 1 gallon

Measuring Techniques (
6.12)
 Dry


Includes flour, sugar, salt, baking soda, and baking
powder
BROWN SUGAR




Place lumpy sugar in plastic bag and roll a rolling pin over it
to remove lumps
Spoon sugar into cup and pack firmly. It should retain the
shape of cup
Level top with straight edged utensil
FLOUR




Ingredients
Sift before measuring if recipes tells you to do so
Spoon or scoop amount into measuring cup
Level off top with straight edged utensil
WHITE SUGAR, SALT, BAKING SODA, BAKING
POWDER


Spoon into measuring cup
Level off with straight edge utensil
Measuring Techniques
(6.12)
 Liquid

Measurements
Includes milk, vegetable oil, water, molasses. These
ingredients are measured in liquid measuring cups. Small
liquid amounts should be measured in spoons.
 1.
Place liquid measuring cup on level surface
 2. Pour liquid into cup
 3. Bend down and read measurement at eye
level. Do not lift cup to read measurement.
 4. You may use a rubber spatula to remove
thick liquids such as honey or molasses.
Measuring Techniques
(6.12)

Fats
 Measure in dry measuring cups or spoon
 Pack fat into cup or spoon
 Level top with straight edged utensil
 Measure in liquid measuring cup; called the
displacement method
 Subtract amount of fat you need from 1 cup
 Pour cold water into 1 cup measuring cup.
The amount of cold water needed to make
one cup is the difference between 1 cup and
the amount needed.
 Spoon fat into water gently until water line
reaches 1 cup mark. Be sure fat is
completely covered by the water
 Pour off water
 Remove
fat from the cup with a
rubber spatula
10/4/2013
Is your name badge on?
 Are you following dress code?
 Make sure you turn in your Bell
Ringer Worksheet
 Finish your Worksheet packet and
turn it in to the tray.
 Bell Ringer:


Tell me how to measure brown sugar
and flour.
10/7/2013
Is your name badge on?
 Are you following dress code?
 Do you have lunch money to turn in?


Bell Ringer:

If you had to guess, what do you think to
Julienne means? To Baste? To cream?
Basic Food Preparation Terms
(6.13)

Pre Preparation Terms
 1. Bread: to coat food with bread, cereal, or cracker
crumbs. Foods are often dipped in liquid before
breading.

2. Brush: to use a pastry brush and lightly coat surface
of food with another food such as egg white or fat

3. Chop: to cut into very small pieces

4. Cube: to cut into small squares

5. Dredge: to coat food with a dry ingredient such as
flour, cornmeal, sugar, or bread crumbs

6. Dot: to place small amounts of one ingredient on top
of another food

7. Grate: to reduce food into small particles by rubbing
against a grater
8. Grease: to lightly rub surface with a fat such as shortening, butter, or
cooking oil
9. Julienne: cut into long, thin strips
10. Marinate: to soak food in sauce to tenderize and improve flavor
11. Mince: to cut into very small pieces. Mincing is smaller than
chopping.
12. Pare: to cut skin from fruits or vegetables
13. Roll: to flatten to desired thickness by using a rolling pin
14. Season: to improve flavor by adding seasonings such as salt,
pepper, spices, and herbs
15. Sift: to pass dry ingredients through a sifter to incorporate air and
make a finer texture
16. Strain: to separate a food from a liquid by passing through a sieve,
strainer, or slotted spoon
Basic Food Preparation (
6.13)

Mixing Terms
 1. Beat: to smooth a mixture or introduce air
by using a brisk over and under motion with a
spoon, whisk, or rotary beater or electric mixer



2. Blend: to thoroughly combine two or more
ingredients
3. Cream: to blend one or more ingredients
until soft and smooth with spoon or electric
mixer
4. Cut In : to distribute fat in dry ingredients
by using a pastry blender, pastry fork, two
knives, or food processor
5. Knead: to press, fold, and turn dough
until it is smooth and elastic
6. Mix: to combine ingredients by stirring or
beating
7. Whip: to beat rapidly to introduce air and
create volume
8. Fold: to combine ingredients by gently
cutting down through mixture with a rubber
spatula, and turning spatula at bottom to
bring underneath mixture to the top
Basic Food Preparation
(6.13)

Cooking Terms
 1. Bake: to cook in oven by dry heat

2. Baste: to brush or pour liquid over food while cooking

3. Boil: to cook in boiling liquid

4. Braise: to cook meat slowly in small amount of liquid
or steam in covered utensil

5. Broil: To cook over or under a direct source of heat
such as over a grill or under a broiler

6. Fry: to cook in fat

7. Poach: to cook delicately in hot liquid below the
boiling point
8. Preheat: to bring oven to recommended
temperature before cooking food
9. Roast: to cook on rack in shallow pan
10. Saute: to brown or cook in small amount of fat
11. Simmer: to cook in liquid just below the boiling
point
12. Steam: to cook over boiling water
13. Stew: to simmer at low heat
14. Stir Fry: To cook rapidly in small amount of fat
6.13 Assignment



Write one sentence for each cooking preparation term. You
should have 38 sentence.
** DO NOT USE THE DEFINITION AS THE SENTENCE!!
After you get done with that....
 Answer these questions  1. Why might recipes tell you to chop or dice
vegetables?
 2. Why would you fold a mixture rather than beat it?
 3. What is the difference between cubing and dicing?
 4. List nine different mixing techniques.
Basic Techniques of Food
Preparation ( 6.14)

Breads and Cereals
 1. Quick Breads: biscuits, muffins, pancakes,
coffee cakes
 Sift dry ingredients together
 Combine
liquid ingredients
 Add
liquid ingredients to dry ingredients; mix
well but don’t overmix
 Bake
in preheated oven
 Check
doneness by inserting a knife in center
of bread; knife will be clean
2. Cereal Products: rice, pasta, hot breakfast cereals
Cook in water or other liquid
Use as little water as possible
Avoid rinsing rice and pasta before or after
cooking; nutrients wash away
Follow cooking time given on recipe or package;
avoid overcooking because it destroys texture,
appearance, and nutritive value.
Basic Food Preparation (
6.14)

Fruits and Vegetables










Cook in skins when possible
Cook whole or in large pieces
Avoid soaking in water or leaving exposed to air after
peeling
Select pans the right size for amount being cooked
Steam or cook in small amount of water
Bring liquid to rapid boil before adding to food. Lower
heat and cook on low boil
Cover pan while cooking and cook as quickly as possible;
until tender
Avoid using baking soda in cooking water because it can
destroy vitamins. Some people add this to shorten
cooking time.
Follow manufacturer’s directions when stir frying,
pressure cooking, and using the microwave.
Drain liquids to use for other uses like soups or stews.
Basic Food Preparation (
6.14)

Meat and Other Proteins

3. Fish





4. Eggs




Choose a variety of cooking methods like broil, grill, fry, bake
Cooke at low to medium temperature
Cook until flesh flakes or separates easily with a fork
Do not overcook because it will become dry and tough
Select desired cooking method ; boil, poach, scramble, bake, fry
Cook at low temperature until just done
Undercooked eggs will be runny and soft; overcooked are tough
5. Legumes



Soak dried beans overnight in water or boil quickly to soften. Then
simmer for a long time over medium heat
Combine other sources of proteins with beans to provide complete
protein. Beans are inexpensive and a good source of incomplete
protein
Cooked canned beans, lentils, and split peas without soaking
Basic Food Preparation (
6.14)

Milk and Milk Products
Cook at low or moderate temperatures
 Use double broiler or very low heat when
cooking on top of stove
 Stir milk and cheese when heating
 Chop, grate, or slice cheese before
adding to recipe
 Add acid ingredients like lemon juice
very slowly to prevent curdling

Types of Meal Service (
6.15)

Buffet Service






Food is placed in serving dishes on large table or kitchen
counter
Plates, napkins and flatware are placed at one end of the
table or on a separate table
Sauces, dressing, and garnishes are placed near
accompanying foods
Individuals serve themselves
This type of service works well with large groups
Plate Service



Plates are filled in the kitchen and served to each person
at the table
Plates are returned to the kitchen for seconds
This type of service works best in settings where table
space is limited
Methods of Meal Service
(6.15)

Family Service




Dinner plates are placed at each person’s
individual place setting or stacked at the host’s
place at the end of the table
Food is placed on table in serving dishes
Food is passed around table when plates are at
each place setting, and individuals serve their
own plates
Host may carve the meat or serve casseroles at
the table and pass the plates to individuals
seated at table when plates are stacked at
host’s place. Side dishes are passing around
the table.
Methods of Meal Service (
6.15)

Formal Service


Meal includes several courses
Server brings food from kitchen and serves everyone at the
table



Food is served from the left and removed from the right. Beverages
are served from the right.
Plate and serving dishes are removed from table when each
course is done. Dishes should never be stacked or scraped in
front of guests
Tea or Reception Service






Used in informal settings. There is usually a receiving line in
which the host greets guests upon arrival.
Centerpiece is placed on table, usually in the center
Food is arranged on serving dishes and placed on table. Often
finger foods like sandwiches, cakes, cookies, nuts and mints are
served
Flatware and napkins are arranged at one end of the table.
Beverages are placed on table or separate serving table or cart
Guests form a line and usually serve their own plates
Correct Procedure for Setting a
Table ( 6.16)







Allow 24 inches in width for each cover and set the table
with only needed silverware
Dinner plate is placed in center of cover about 1 inch from
the table edge
Flatware is place on sides of plate in the order of use. Place
piece of flatware to be used first at outside of cover and
work toward plate. The bottom of each piece should in line
with the dinner plate.
Knife is placed at right of plate with cutting edge toward
plate
Spoons, with bowls up, placed to right of knives in order of
use. Start far right and work toward the knife.
Forks, tines up, placed to left of plate in order of use. Start
at far left and work toward plate. When no knives or spoons
are needed, forks may be place to the right of the dinner
plate.
Bread and butter knife is placed across center of bread and
butter plate; parallel with the cover. Cutting edge should be
toward the plate.
Setting A Table (6.16)
Napkin is placed to left of fork with the bottom
edge in line with the plate and flatware; open
edge is next to fork.
 Water glass is placed just above the tip of the
knife. Another glass, such as a milk or juice glass,
is placed to right of water glass.
 Cup and saucer are placed to right of spoon(s)
 Salad plate or bowl is placed above napkin
 Bread and butter plate is placed above fork. Salad
plates and bread & butter plates are not always
used. If not, your salad and bread portions may
be placed on your dinner plate.
 If possible, cover the entire table with a table
cloth or use a placemat for each cover. A simple
centerpiece that is not too tall will be a nice touch
as awell.
***Set
table <http://www.youtube.com/watch?v=YIj5Rt-7b9I&feature=related>

Rules for Table Manners (
6.17)













Sit up straight and up to the table
Ask for things to be passed to you
Place napkin in lap. Open napkin below the table level.
Chew food slowly and keep your mouth closed
Avoid talking about “touchy” topics or disgusting things
Cut meat one to two pieces at a time; do not cut all at once
Do not brush hair, pick at teeth, or belch at table
If you must cough or sneeze, do so in your napkin.
Take small bites of food; cut them into smaller ones if
needed.
Tip your waiter/waitress 20% of total bill.
If you drop a utensil, leave it alone and ask for another one
Avoid “brushing” crumbs off table or wiping off. This is not
your job
Motion to waiter/waitress by eye contact or lifting your hand
to get their attention
Manners that Matter
They’re easy…to forget!
• 6.17 Students will be able to state general
rules for acceptable table manners
• 6.17.1 Students will be able to practice
acceptable table manners
What’s first?
• When you’re with a large group, first let the
hostess sit down. Then you know it’s time to
take your seat.
• Boys, pull out the chair for your date, your mom,
or the lady on your right
•
Girls, sit on the edge of your chair and then
scoot back.
What’s first continued
• Put your napkin in your lap.
• Keep it there until you leave the table.
• If called away, place it at the side of your
table setting, and put it back in your lap
when you return to the table.
• If you are the host of a buffet, join the line
last.
Passing the Plate
• Receive from the left and pass to the right.
• When something is out of reach, ask the person
closest to it : “ Mr. Smith, please pass the salt.”
• If you’re not sure how much food to take,
observe and imitate what the hostess does.
• Be considerate of others.
• When serving yourself butter, jam, sauce etc.,
use the utensil that comes with the serving dish,
not your own.
• Cut only one or two bites of meat at a time.
If something seems yucky to you…
• If the main course or primary food is a dish
that you don’t like or can’t eat, the
courteous thing to do is to accept the
serving anyway.
• If it is home style service, take a small
portion and concentrate on the other
foods.
If something seems YUCKY to
you…
• All other foods such as vegetables, soup,
or salad may be refused (politely).
• Do NOT upset someone else’s pleasure
at dinner by discussing your dislike.
Difficult Edibles
• Use a knife or a piece of bread to push slippery
or stubborn food onto your fork.
• Chicken should be eaten with knife and fork in a
formal setting. Use your fingers (one hand
only) when eating informally.
• Spaghetti: Twirl the noodles around your fork
using a large spoon for support if you have one.
• Watermelon: This can be a finger food only on
picnics. Otherwise use your fork or fork and
knife.
Difficult Edibles
• Corn on the cob and pizza: Eat with your
fingers
• Soup: Be sure to spoon the soup away
from you. If you must tip the bowl, tip it
away from you as well.
• When in doubt, do as the hostess does.
Table Mishaps
• Spilled food: scoop it up with a knife or spoon;
dab with a little water, using your napkin.
• Sneezing, coughing, burping, or hiccups: turn
your face away and cover your mouth/nose with
a napkin. Leave the table if it persists.
• Picking your teeth anytime in public is
unmannerly.
Table Mishaps
• Burned tongue: reach for water and take a
sip.
• Taking food out: move it back onto your
utensil with your tongue and place it on the
edge of your plate. Picking your teeth
anytime in public is unmannerly.
General Table Rules
• When you are finished with the main
course, your knife and fork should be
placed beside each other on the plate,
diagonally from upper left to lower right.
• Don’t talk with food in your mouth – ever.
• Don’t take liquid in your mouth with your
food to wash it down.
• Don’t push away your plate or rearrange
dishes when you have finished eating.
General Rules
• Avoid gory conversation: operations, accidents,
bloody or gross topics.
• Groom at the restroom, not the table. This
includes combing hair and applying lipstick.
• Taking a cell phone call in front of family and
friends. Excuse yourself and finish the call away
from the table.
• Better yet, turn your phone off while eating.
It’s over when….
• When the hostess signals that dinner is
over by placing her napkin on the table.
Follow her example.
• Express appreciation for the food and the
occasion.
• Scoot in your chair.
What do I do?
• You have 3 forks and 2 spoons? Which one do
you use first?
Starting with the knife, fork, or spoon that is
farthest from your plate, work your way in, using
one utensil for each course.
What comes first at a meal? Your salad! So
guess what- the salad fork is the farthest from
your plate and the first utensil you use!
Review Questions!
• You need to blow your nose, is it alright to
do it at the table?
• You are seated with guests at the dinner
table and one of your friends call you on
your cell phone, should take the call or
not?
Manners Role Play Activity
• Within your table/group come up with a
skit that you will perform in front of the
class. Must give three examples of bad
table manners and three examples of
good table manners.
10/14/2013
Do you have lunch money to turn in?
 Do you have your id badge on?
 Are you following dress code?


Bell Ringer:

What is your favorite thing to cook in the
microwave? Why?
Preparing & Serving a Meal in
a Food Lab ( 6.18)










Plan your menu and select recipes
Read recipes completely and make sure you understand
them
Plan a table setting
List and locate the equipment and supplies needed. This
will save time.
Determine duties for each lab partner
Plan time schedule for each lab partner. Lab time is short
and must be used carefully.
Make a “grocery list” for ingredients needed for the lab.
Check the supplies at school first so you don’t buy
something we already have.
Purchase items needed
Prepare your meal… on next slide, so we will list them next
Evaluate your meal is the last step
Procedures in Food Labs

( 6.18)
Prepare Meal ( continued)

1. Prepare for food lab by washing hands,
pulling back your hair, putting on an apron.








Wipe down cabinets and fill sinks with soapy water
and rinse water.
2. Set the table correctly
3. Assemble the appliances you need such as a
mixer, blender, food processor
4. Prepare cookware. Line with silicone paper,
or grease, flour
5. Assemble and measure ingredients
6. Prepare meal
7. Serve meal and enjoy it!
8. Clean up your kitchen and dining area. This
also means washing all of your dishes WELL.
Occupations Related to Food
and Nutrition ( 6.19)

Required training for careers varies. Certain careers listed
below may be place in one or more of the designated
categories depending upon job requirements, personal
experience, and personal abilities.

ENTRY LEVEL: require minimal education


PARAPROFESSIONAL/ SKILLED LEVEL: require some
training. It could be obtained at a junior college or technical
school


Assistant cook, checker at supermarket, dishwasher,
waiter/waitress
Caterer, cook, chef, meat cutter, supermarket assistant
manager, quality control inspector
PROFESSIONAL LEVEL: require a college degree from a
college or university. Some require master’s degrees or
doctor’s degree.

Dietitian, advertising director, restaurant manager, food service
manager, Family and Consumer Scientist
10/15/2013

Is your cell phone put away?


(If not put it away NOW!)
Are you wearing your name badge?

(If not get it on now!)
 Bell
Ringer: Are you in charge of any kind of
kitchen cleaning at home? What kind of
cleaning? If no, are you in charge of any kind
of cleaning at your home?

1st period

Clean and dry all Pots and Pans
3rd Period
 Clean
& dry the cookware
 (corning ware, casserole dishes)
 Clean & dry the bake ware
 (baking sheets, etc)
4th Period
Clean & dry the remainder of items
on the counters in your kitchen
 Clean & dry the microwave and stove
 Clean & dry plates and cups


(all plates and all cups, even coffee)
6th Period


Clean & dry all colored pots and pans
Clean & Dry all silverware and cooking
utensils

(rubber scrapers, spatulas, wire whisks,
sifter, blender,etc.)
7th Period
Organize Linen closet! ( laundry
people only!) I WANT TO BE ABLE TO
SHUT THE DOOR.
 Clean & dry all countertops and front
of cabinets, tops of stoves, tops of
microwaves.
 Sweep the floors in your kitchen.

10/16/2013

Is your cell phone put away?


Are you wearing your name badge?


(If not put it away NOW!)
(If not get it on now!)
Bell Ringer: Name three guidelines for
using a microwave that you learned
on Monday.
10/18/2013

Bell Ringer: Name something you
could of done better yesterday during
the lab. Why and How?
10/22/2013
Is your name badge on?
 Is your cell phone put away?
 Are you following the dress code?


Bell Ringer:

If you could change anything about your
lab or lab group what would it be? Why?
Make Up Lab Assignment

Guide to Good Food text book
Pg. 247 – cold drinks section – copy
 Pg. 285 – frozen fruit section- copy
 Pg. 292 – milk section - copy

10/25/2013
Do you have lunch money?
 Is your name badge on?
 Is your cell phone put away?
 Make sure you turn in your bell ringer
worksheet!
 Bell Ringer:


What was your favorite part about
yesterdays lab?
Make Up Lab Assignment

In the book Guide to Good Food

Pg. 274-276 Methods of cooking
vegetables section – copy

Pg. 276-277 Potatoes section - copy
10/28/2013
Do you have lunch money to turn in?
 Is your name badge on?
 Bell Ringer: Tell me about your
weekend.
 Today’s assignment

Pg. 552 1-5
 Pg. 559 1-3
 Pg. 561 2-10

11/4/2013
Do you have lunch money to turn in?
 Is your name badge on?


Bell Ringer: (do on notebook paper)
Tell me about your weekend.
 After you finish your bell ringer get out
another sheet of notebook paper and put
today's date.

11/5/2013
Do you have lunch money to turn in?
 Is your name badge on?
 Bell Ringer:


What has been your favorite lab so far?
Why?

After the bell ringer get out that sheet of
notebook paper from yesterday!
11/6/2013




Do you have lunch money to turn in?
Is your name badge on?
Bell Ringer: What is your favorite breakfast
item to eat? Why?
Get out your sheet of notebook paper
that has your cooking terms on it from
the past two days. We are doing the
same thing we have been.
11/8/2013


Do you have lunch money to turn in?
Is your name badge on?
Bell Ringer: What do you think is the
most important thing you learned
during this unit? (turn into tray!!)
 Get out your cooking terms you wrote
down – define at least 8 of them & turn
them into the tray

11/11/2013
Do you have lunch money to turn in?
 Is your name badge on?
 Are you following the dress code?


Bell Ringer: What is your social media
preference? Why?