Transcript Diapositiva 1

Content
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Nutrients: carb prot
Ways of cooking
Cooking lab rules
Cross contamination
Honduran Kitchen
Additives
Food preservation
sug fats min vit
Evaluation
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Poster
Investigation
ALBUM
2 Cooking lab
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Food is one of the basic needs of man.It is through food
that we obtain nutritious substances needed to live,stay
healthy and carry on a happy and productive life.
During the Paleolithic Age primitive man fed from the
animals he hunted,fished and the plants he gathered.
These animals are seen in the cave paintings Here we see
many bisons,deers,cows,horses.They were nomads and
their daily interest was feeding themselves.When their
food finished they had to move on to another place were
food was found.
In the Neolithic Age man becomes sedentary ,stays in one
place and now learns how to domesticate animals and
plants.Once more technology is incorporated in their
dailiy activities.
Nutrition was recognized as a science in the 20th
century.Until then we learn about :
• 1.Nutritious substances in food
• 2.Different nutritious needs in each person according
to age and different physiological needs
• 3.Adecuate food for maintenance or restitution of
health
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We are a result of what we eat and the excess or lack of
food can make us ill.
Nutrition as a science has reduced death among children
and has increased life expectancy among adults.
Nowadays nutrition is a field in medicine ,considered an
important factor in health.
What is NUTRITION?
• It is the science that studies food and its
relation with health.
• It is the nutrients science.
• It is the process through which the organism
takes in ,digests ,absorbs,transports and uses
nutrients eliminating final products.
• It’s closely related with social aspect,economy,
cultural and psychological ways.
Different nutritions
• Social aspects: geographical location,climate
• Economy: place’s income
• Culture: religion,customs etc.
Nutrition varies all around the world. The nutrition
of the people in certain area depends on the
geographical location and the climate.
Nutrition is also determined by economy.
Culture also affects nutrition. People in certain
areas eat excess of some foods or avoid others
because of religion or customs .Some are missing
necessary foods in their daily diet.
NUTRIENTS
Food is made up of nutrients:
• Proteins
Minerals
Carbohydrates
Vitamins Fats
• Humans body is made up of the same nutrients found in food.
• Water : 63%
proteins :17%
:1%
• Carbohydrates: 12 %
minerals :7%
vitamins
Proteins
SUBSTANCES THAT ARE PART OF ANIMAL TISSUE SUCH AS
BLOOD,SKIN,MUSCLES ETC SO AS VEGETABLE
TISSUES;SEEDS,ROOTS,LEAVES .
• Protect and help stop infections and illnesses.
• They are an energy source.
PROTEINS ARE COMPLEX SUBSTANCES THAT
HAVE:
CARBON
HIDROGEN
OXYGEN
NITROGEN
From animals
BEEF
PORK
POULTRY
fish
Sea food
Dairy products
• Study up to here.
FROM PLANTS
POULTRY BEANS
PEAS
PEANUTS,NUTS
ALMONDS
CASHEWS
CEREALS
CARBOHYDRATES
Carbohydrates are energy source for humans.We find
them in grains,cereals and some tubers.They are the
basic fuel for human body and they are needed for
many body functions.
Carbohydrates have carbon,hydrogen
and oxygen.|
CARBOHYDRATES
SIMPLE CARBOHYDRATES
• Honeys
• Sugars
• molasses
COMPLEX CARBOHYDRATES
CEREALS
BREADS
PASTAS
CEREALS
BEANS
YUCA,CAMOTE,PLANTAIN,
MALANGA,POTATO,LLAME
They give more energy than carbohydrates and
proteins.
Help
regulate
body
temperature.
As
carbohydrates they have carbon,hydrogen and
oxygen. Fats are important for our organism’s
function but must be taken in small amounts
because eating too much of them and a
sedentary life can cause many diseases.
FATS
vitamins
Vitamins are substances that your body needs
to grow and develop normally. There are 13
vitamins your body needs. They are vitamins
A, C, D, E, K and the B vitamins :B 1,B 2 B 3 B 5
B 6,B 12.
• You can usually get all your vitamins from the
foods you eat. The best way to get enough
vitamins is to eat a balanced diet with a
variety of foods. In some cases, you may need
to take a daily multivitamin for optimal health.
minerals
• Just like vitamins, minerals help your body
grow, develop, and stay healthy. The body
uses minerals to perform many different
functions — from building strong bones to
transmitting nerve impulses.
• You can find them in different foods mainly in
vegetables and meats.
• Potassium,
calcium,magnesium,iron,manganese,zinc,phos
phorus,copper,iodine
Poster 15 pts.
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Work in class
Color/contrast
Title and subtitles – done at home
Content
2 pictures
Borders- done at home
Materials distribution
Grammar 2 pts
Spelling 2 pts
COOKING LAB RULES
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Wash your hands throughly before cooking .
Do not wear rings or other jewelry while cooking.
Tie hair or wear a cap.
Wear a clean apron.
Your hair,body and clothe must be clean.
Every cooking utensil must be clean so as stove
and refrigerator.
• Floor and walls must be kept clean preventing
insects and other animals.
• Dishes,bowls and others should be saved
downwards.
COOKING LAB RULES
• Do not put In your mouth utensils used while
cooking.
• Avoid talking,sneezing, coughing on top of food
you are cooking.
• Rags should be washed and dried constantly.if
not then use paper towels.
• Washing scrub ,smashing stone ,or cutting board
must be washed with boiling water. Scrub should
be washed at least 3 times a day.
• Dish washing area should be kept clean always.
• When finishing wash your utensils,clean working
area so as floor.
Food contamination,
• Cooked food shouldn’t be crossed with raw
meats,raw eggs.
• Vegetables,fruits shouldn’t be near raw meats
and eggs.
• Raw meats and eggs are contaminating and can
cause diseases like salmonella.
• Wash cutting board and knife before handling
vegetales,fruits or breads when previously it was
used with raw meats.
• Utensils used with raw eggs shouldn’t be mixed
with other ,they should be washed separately
since raw eggs are extremely contaminating.
Additives
Substances added to foods with certain
purposes.
They maintain nutritious quality so as taste,
appearance and endurance. Additives need to
be controlled under certain rules and must have
a especial permission to be used. Excess of these
can be dangerous.
• Colors : used to recuperate colors of food so they are
more attractive.
• Sweetners.: used to intensify the sweetness on foods
.Can be natural or artificial.
• Aromatizer: used to intensify the odor of foods
• Thickners: used to add viscosity and density to foods
• Gelatinizer:
• Emulsifier:disolves substances and mixes others
• PH Regulator: regulates acidity of substances
• Preservants: makes food last longer
• Acidity Correctors
• Antioxidants .
• HONDURAN KITCHEN
• HONDURAN FOOD IS DIVERSE . IT INCLUDES:
MEATS,POULTRY,FISH,SOUPS,RICE,SAUCES, AND STEWS.THERE IS ALSO A
GREAT VARIETY OF DESSERTS AND BEVERAGES. ALL THIS IS DUE TO THE
BIG DIVERSITY IN VEGETATION SO AS IN FAUNA AND TO THE SEVERAL
DIFFERENT AREAS AND ETHNIC GROUPS.
• THE BASIC INGREDIENTS IN THE MAYORITY OF STEWS, SOUPS AND MEATS
ARE TOMATOES,GARLIC,PEPPERS,ONION, CILANTRUM AND CUMMINS.ALL
THESE ARE CHOPPED AND COOKED TOGETHER .IT IS KNOWN AS SOFRITO.
THAT IS OUR BASE FOR THE FOLLOWING STEPS.IT IS USED FOR
ENCHILADAS,TACOS,CHICKEN,SOUP, CHICKEN STEW,BEEF STEW ,RICE WITH
CHICKEN,SEA FOOD AND MANY MORE.
• WHEN COOKING,THE AMOUNT OF HEAT SHOULD BE CONSIDERED. WHILE
FRYING , THE HEAT MUST BE HIGH BUT NOT WHEN STEWING.
• THE WAY YOU CUT YOUR MEATS AND VEGETABLES SHOULD BE
CONSIDERED TOO IF YOU WANT CERTAIN FLAVORS. THIS CAN ALTER THE
TASTE .
• IF THE VEGETABLES ARE PUT IN A BLENDER THEY WILL TASTE DIFFERENT
THAN IF YOU SLICE OR CHOP THEM.
• THE AMOUNT OF TIME IS ALSO IMPORTANT. IT WILL ALL DEPEND ON THE
TYPE OF RECIPE.
Preserving food - Pickling
• Can be done in vinegar ,a strong acid in which
few bacteria can survive.
• It can also be done in a salt brine to encourage
fermentation.Here the growth of good
bacteria makes food less vulnerable to bad
spoilage –causing bacteria.
Preserving food- SUGARING
• Requires food to be dehydrated and then to
be packed with sugar or liquids containing
high amount of sugar such as honey or
molasses.
• Sugar inhibits bacterial growth
Sugar preservation
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Jelly
Jam
Marmalade
Syrup
• All these contain sugar and water but different
processes are used.
SALTING
Food is preserved with salt. Salt inhibits the
growth of microorganisms by taking out water
of cells. Most bacteria,fungi,and other
organisms can’t survive in a highly salted
environment.
It’s one of the oldest methods for preserving
food.
DRYING
• Drying is one of the oldest techniques used to
hamper the decomposition of food products.
As early as 12,000 B.C., Middle Eastern and
Oriental cultures were drying foods using the
sun. Vegetables and fruit are naturally dried
by the sun and wind.
ADDITIVES
Processing food
Processing food