Transcript Kitchen Management

____
____
_____
_
_
__
= _____ °F and ______°F
Washing knifes?
= ______ Sec
__________
____________
Y
O
P
I___
PAN handles?
____ °F
__________
__________
__________
__________
__________
__
____ °F
_______
_
Steam?
1. __________________
2. __________________
3. __________________
4. __________________
NEVER USE ___________
OR______________
Thaw Meat?????
= ____________ (#1!)
____ °F
_________ F
A
_________
T
Hazards to food
T
O
M
= ____________
= ____________
= ____________
Gloves are worn/changed when:
_______________________________
Ammonia + chlorine (bleach) = _______________________________
_________________
Cuts=
=
Burns =
20 sec
= ______
Electric shock
o
0
40
165
= _____
41 °F and ______°F
135
Washing knifes?
Cross contamination
Y oung
O ld
P regnant I_mune compromised
Salmonella
__________
E. Coli- 155 degrees
__________
Wash Separately- NEVER
put in sink full with other
dishes
155 °F
____
Always use oven dry oven
mits to remove food from
microwave or oven
Botulism
__________
Lift lids away to avoid steam burns
Staphylococci
__________
Hepatitis
__________
165 °F
____
Turn handles AWAY
from front of stove
____
145 °F
F ood
A cid level
T ime
T Temperature
O xygen
M oisture
1. ___________
Cover with a Lid
2. ___________
Cover Baking Soda
Extinguisher
3.Fire
___________
4.. SALT
NEVER USE :Water Flour
Thaw meat?
In the refrigerator
= ____________
for 2-3 days (#1!)
Under cold,
RUNNING Water
Or change water
= ____________
every 30 min
In the microwave,
if used immediately
= ____________
As part of the
cooking process
= ____________
Hands have open sore or wound
Ammonia + Chlorine
Bleach =
Deadly,
Toxic Gas
_________________
Changing tasks
Kitchen Management
Microwave Safe Materials
1. ___________
2. ___________
3. ___________
Attracted to?
Microwaves cause food
molecules to
___________________
Standing Time Is:
It’s Important Because:
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
CUTTING:
____________ : to cut food into small pieces
____________ : to cut food into very small cubes
____________ : Finely divide food in various sizes by rubbing
on surface with sharp projections(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 cut fat into flour with a pastry blender or 2
knives
____________ : 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 sprinkle or coat - often seasoning
___________: to remove a thin layer of peel from a fruit or
vegetable
TABELSPOON ___ ___ ___ ___ PACKAGE ___
OUNCE _________
TEASPOON ___ ___
CUP _________
QUART _________
POUND ___ _____
HOUR _________
GALLON _________
MINUTE _________
PINT _________
Recipe Basics
Same:
__________________________
___________________
Changes: __________________________
_________________________
_________________________
What does using most effective
tools for measuring mean
?
Kitchen ManagementMicrowave Safe Materials
Paper
1. ___________
Plastic
2. ___________
Glass
3. ___________
Attracted to?
Fat
Sugar
Water
Microwaves cause food
molecules to
Vibrate
___________________
Brown
Sugar
Pack in
level off
Cutting Board
Oven
Thermometer
Pastry Blender
Peeler
Slotted
Spoon
Dry Measure
Cups
Wire
Wisk/Whip
Liquid Measure
Cup
Chef’s Knife
Colander/Straine
r
Wooden
Spoon
Ladle
Spatula
Measure
Spoon
Meat
Thermometer
Turner
Paring Knife
Rolling Pin
Bread Knife
Tongs
Rubber
Scraper
Standing Time Is:
The amount of time
food is allowed to
sit AFTER microwave
cooking
Finely divide food in various sizes by rubbing on surface
with sharp projections(grater)
It’s Important Because:
It allows the food to
finish the cooking
process
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
To cut fat into flour with a pastry blender or 2 knives
cornmeal
TO sprinkle or coat- often with seasoning
To remove or strip the skin or rind of some fruits and
vegetables
Pour in measuring
Sift if needed
Sugar
Water displacement
spoon
spoon in level off
Or pack it in
NOT OVER
Scoop then Level
MIXING BOWL
Scoop and level
Don’t measure
over mixing
bowl
TABELSPOON = T, Tbs, Tbsp tbsp PACKAGE = pkg
OUNCE = oz
TEASPOON = t, tsp
CUP = C, c
QUART = qt
POUND = #, lb
HOUR = hr
GALLON = gal
MINUTE = min
PINT = pt
Recipe Basics
Same:
Directions, Cooking Temp
Changes:
Amount of ingredients,
Cooking time, Size of pan
Eye Level –flat What does using most effective tools for measuring
surface -liquid mean?Using the fewest times to measur
measuring cup for example ¼ c instead of 4 T
C
Carbohydrates
Muffin:
What are the 3 kinds of Carbs?
1
= __ grams 2
3
Cooked
Biscuit:
Rice
Pasta!
Pasta!
=
=
How to cook rice?
#1
#2
Both=
How to cook pasta?
Quick Breads=
Purposes of Ingredients
Flour
_________________
Examples:
Salt
Foods high in fiber
Sugar
Liquid
Examples of complex carbs:
Fat
_______
Leavening
Carbohydrates
BRAN
Provides Energy
FIBER
Muffin:
Cauliflower top
few tunnels
Cooked
Rice=
Pasta!
Pasta!
Biscuit
Flaky layers
Straight sides
Unsaturated fatty acid
viatmins b-e and
minerals iron zinc Trace
minerals
Muffin
Biscuit
=
=
How to cook pasta?
Quick Breads= yeast
Waffle
C
What are the 3 kinds of Carbs?
1 simple(SUGARS)
2 Complex (STARCHES)
= 4_ grams3 FIBER (roughage or cellulose)
Pancake
Nut
/fruit
bread
How to cook rice?
#1Bring water to boil- add rice
#2 Place rice and water in pan
then bring to boil
BOTH = COVER pan and
REDUCE heat to simmer-DO
NOT REMOVE LID WHILE
RICE IS COOKING
Bring water to boil- Slowly add pasta so
boiling does not stop- Cook
UNCOVERED until pasta is Al dentecornb stir occasionally
Fiber
read
20-35 g
Purposes of Ingredients
Flour
Structure
Salt
Flavor
Sugar
Flavor Aids browning
Liquid
Moisture
Fat
Leavening
Simple sugars “SUGARS”
_________________
Examples: Fruit juice, fruit, candy
“Quick Energy”
Insoluble
EGGS and steam
Lowers
Cholesterol
Soluble
Foods high in fiber:
Fruits and vegetables especially
the skins/whole
grain/legumes/bran cereal/dry
beans/nuts/split peas and lentils
Complex carbs
“STARCHES”
tenderness. some flavor
makes it rise -Airy, volume,
light, porous (baking powder/soda)
Aids in
Digestion
Must have
WATER
_Digestion
Simple sugars “SUGARS”
Examples of complex carbs:
Whole grains Dried beans,
rice and pasta and cereal
products
Lipids/Fats
Fat = ___/gram
Necessary because?
Functions of FAT
Cholesterol is never found in:
CHOLESTEROL:
L
= And _________
H
Fatty Acids:
Low-Fat Cooking Methods
________________
________________
________________
________________
________________
________________
Appear to:
Appear to:
Appear to:
LipidsOils Fat = 9/gram
Solids
Functions of FAT
Insulation
KADE
Flavor
Reserve Energy
Feel Full Longer
Healthy Skin
Protects organs
OILS Necessary because? They help deliver essential nutrients
Cholesterol is never found in:
PLANTS
CHOLESTEROL: Fat-like substance
L
DL
Disease
H
osers = And Obestity
DL
eros
Fatty Acids:
Saturated
Low-Fat Cooking Methods
Grilling
Broiling
Poaching
Roasting
Yogurt for Mayo
Oils for Solid Fats
“Solid”
Polyunsaturated Monounsaturated ( #1)
Appear to:
Appear to:
LDL
HDL
LDL
HDL
Meat
Milk Products
Butter
Lard
Shortening
Tropical Oils
Vegetable Oils
-Corn oil
-Safflower oil
Appear to:
LDL
HDL
Olives
Olive Oil
Avocado
Peanuts
Peanut Oil
Proteins
Essential Amino Acids
How many?
What are they?
Proteins = ___/gram
Purpose?_______________
_______________________
_______________________
Complete vs Incomplete
Animal
Plant
2 exceptions??? =
Complimentary Proteins=
Functions of Eggs BE TLC
Storage of eggs? =
Milk replacments?
_______+NUT- _____- OR LEGUME
Examples Rice and ______________
Whole wheat Bread and ___________
Cook an egg?
1
4
2
5
3
________
RAW=What Diseases?
Kills bacteria
____________
Fat particles broken down
________ per day:
____________
Added to milk
Vitamins
____ &____
ProteinsA
I
4
Proteins = ___/gram
Builds and Repairs
Body Tissue
& ****Reserve for energy
Complete vs Incomplete
A M
I N O
A C I D
Complete
Animal
Milk
Cheese
Meat
Fish
Eggs
Incomplete
Plants
Nuts
Beans
Rice
Legumes
Cereals/Grains
2 exceptions??? = Quinoa/Soy
Complimentary Proteins=
GRAIN+NUT- SEED- OR LEGUME
Cook an egg?
scrambled
fried
hard cooked
soft cooked poached
A
N O
C
I
Functions of Eggs:
Binder
Meatloaf
Amino Acids
M
D
How many? 9
What are they?
Building blocks of protein
Storage of eggs? =carton in fridge
Emulsifier
Thickener
Pudding
Mayo
Coating
Breaded
Chicken
Leavening
Angel
Food
Milk replacments? Almond Soy RIce
Pasteurization
Kill Bacteria
Fortified
A&D
Homogenization
Fat Particles
Ecoli
Listeria
Salmonella
Serving per day:
Campylobacter
1
2
3
Water, Vitamins & Minerals= _____
1. Deficiency: ________________________________
2. Toxicity: __________________________________
3. Water Soluble: _____________________________
4. Fat soluble: _______________________________
5. Macro: ___________________________________
6. Micro or Trace: _____________________________
7: Electrolyte: ________________________________
Preserve nutrients in
veggies by:
____________
cal per gram
Dehydration
Functions of
Water
____
Need? _____
___________
Vary your_____
How do you prevent this…
Veggies with
the most
vitamins and
minerals?
AIR
Water Soluble
Ele_____
Calcium
What destroys the
nutrients in…
IRON
Fluid B______
1S
2P
Water, Vitamins & Minerals= 0
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
Vary your Veggies
calories per gram
Dehydration
Functions
of Water
60
64 OZ
A. Carries water soluble
vitamins
B. Regulates body
temperature
C. Carries waste
products out
D. Prevents dehydration
How do you prevent this…
Conservation cooking
methods include:
*Microwave
*Simmer
Bake
Steam
Stir Fry
Sauté
Roast
Soak/cover with
ascorbic acid/fruit
juice.
Veggies with
the most
vitamins and
minerals?
Water-Soluble
Electrolytes
Fat-Soluble
Calcium
Macro-Minerals
Osteoporosis
What destroys the
nutrients in…
Heat
Air
Water
Ascorbic Acid
K
Scurvy
Protects membranes
of blood cells
E
Clotting
Fluid balance
Iron
Micro/Trace-
B9
Minerals
Folate Folacin Folic
Acid
Spinabifida
Anemia
A night blindness
Rickets
D
Sodium
&
Potassium
MyPlate
Dietary Guidelines
1- Follow a healthy eating pattern across the _________
To have healthy _______adequate ________ and reduce
diseases.
2 -Focus on _________, nutrient density, and amount.
Variety in all food groups and choose _____ dense foods
3-Limit calories from added ________ and saturated ____
and reduce ________ intake.
Cut back on foods and ________ with high amounts
4-Shift to healthier food and beverage choices
Replace less healthy foods with ____________ foods
5-Support healthy eating patterns for all.
Label, color, and identify key consumer message
Where do we
get energy?
#1________
__________
__________
Help create and support healthy eating at _____
school and ______ include exercise
Circle nutrient dense
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.
Six Essential
Nutrients and
CAL/gr
F=
C=
M=
V=
W=
Veggies with the
most vitamins
and minerals?
Caloric needs
are based on
P=
Foods Class Makes Very Wise People
Choose oils that provide
_____________ fats.
MyPlate
Dietary Guidelines
1- Follow a healthy eating pattern across the lifespan
To have healthy weight adequate nutrients and reduce diseases.
2 -Focus on variety, nutrient density, and amount.
Variety in all food groups and choose nutrient dense foods
3-Limit calories from added sugars and saturated fats
and reduce sodium intake.
Cut back on foods and beverages with high amounts
4-Shift to healthier food and beverage choices
Replace less healthy foods with nutrient dense foods
5-Support healthy eating patterns for all.
Help create and support healthy eating at home school
and work and include exercise
8 oz of
seafood/week
60 minutes
physical exercise
Circle the nutrient
dense food
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.
Where do
we get
energy?
#1 Carbs
Lipids
Protien
Label, color, and identify key consumer message
Switch to low-fat or fat-free milk.
Get your calcium rich foods.
Make half your
plate fruits and
vegetables.
Grains
Fruits
Dairy
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.
Six Essential Nutrients
F = Fats/Oils =9
C = Carbohydrates=4
M = Minerals=0
V = Vitamins=0
W = Water=0
Veggies with the
most vitamins
and minerals?
Caloric needs
are based on
Age
Gender
Physical Activity
P = Protein=4
Foods Class Makes Very Wise People
Choose oils that provide
healthy fats.
SC urvy
Dish washing steps
WATER SOULBLE SAILORS AT SEA
Folic acid FOLATE Folacin
VITAMIN B
B is bad for Baby biFIDA “Late”
in taking it