Foods I-Notes Packet
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School
Fort Hays State University *
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Course
112L
Subject
Mechanical Engineering
Date
Jan 9, 2024
Type
docx
Pages
68
Uploaded by BrigadierQuail3744
Name: Period:
Kitchen Lab Rules
REMEMBER: BEING IN THE LAB IS A PRIVILEGE WHICH CAN BE TAKEN AWAY
1.
Always wear a clean apron. If your apron gets dirty in the lab, put it in the washer.
2.
Always tie your hair back or wear a hair net. Any loose hair must be pinned back or under a hair net until the class is over.
3.
Always wash your hands before touching food or equipment:
a.
Use soap and hot water.
b.
Wash for at least 20 seconds.
c.
Use nail brush to clean under fingernails.
4.
Keep electrical appliances away from the water. This also includes the microwave.
5.
Remove hot items from the oven or microwave with hot pads or oven mitts, NOT hand towels or dish rags.
6.
Wash with the washing towels and dry with the drying towels. Do not use either to wash or dry your hands. Use paper towels to dry your hands after washing them. 7.
Never shove food down the sink drain. Always place it in the trash. There are no garbage disposals so food will rot in the drains. 8.
Turn pan handles toward the middle or back of the stovetop.
9.
DO NOT SIT ON THE COUNTERS!!! It is extremely unsanitary!
10.The kitchen lab is a “Cell Phone Free” zone. Phones are not to be used in the kitchen at any time without permission to prevent cross-contamination. 11.Unless you have a food allergy/restriction, it is expected that you taste/sample the food prepared in class. 12.Do NOT taste food repeatedly with the same utensil while you are preparing it.
13.Stay in your OWN kitchen unit. Your group needs your help!
14.Put all equipment and supplies back in the correct drawer. (All drawers and cupboards will be checked-off after each lab.)
15.Clean-up your work area:
a.
Wipe off counters with wet soapy dish rag and sanitizer.
b.
Follow the Dishwashing Procedure
listed on the board.
c.
No food is to be pushed down the drain. Throw it in the garbage. d.
Wash AND dry all dishes.
e.
Wash AND dry out sink completely.
f.
Put dirty towels and aprons in washer. Do NOT throw them in. g.
Empty unit garbage cans at the end of class. 16.NO water fights with the kitchen faucets, or “messing around” of any kind:
a.
Lab privileges will be taken away for 2 weeks or removed from course.
b.
All labs will be made up at home.
16. If you are absent on a cooking day, you must make the recipe at home and bring back a small sample (if appropriate) or a picture of the finished product. 1
Name: Period:
Kitchen Lab Procedures & Jobs
Lab Jobs:
1.
You will be assigned to a lab group and given a number in that group. This number represents the “job” you will be assigned to for that cooking day. Your jobs will rotate each time you cook.
2.
To find your job assignment, look on the whiteboard at the front of the kitchen lab. 3.
If a member of the group is absent, their job must be divided among all members of the group present on that day. Procedure for Getting Supplies:
1.
Any supplies needed that are not already in your kitchen unit will be collected by the group member who is assigned to that job for the day. ONLY that person should be at the supply table. 2.
The “Supply Person” will place all measuring equipment needed on the pink supply tray and bring it up to the supply table to measure all remaining ingredients. Other group members will measure staple ingredients and gather equipment in the kitchen unit. 3.
After getting all supplies, take tray and all equipment back to your kitchen. Do not leave any measuring equipment at the supply table.
4.
Everyone should get a chance to help prepare part of the recipe. There should not be one person in charge. Share the duties and be respectful of everyone in the group.
Checkout Procedure: (Before ANYONE in your group can be excused)
1.
All counters must be cleaned and sanitized.
2.
All cupboards and drawers must be shut and closed.
3.
Dish soap and sanitizer must be under the sink.
4.
If the oven was used, all heating elements and timers should be turned off.
5.
If the microwave or blender was used, the inside and outside must be clean.
6.
All equipment must be back in the correct cupboards and drawers. 7.
The sink must be COMPLETY dried out, (especially around the spout and handles.) 8.
Turn in your recipe evaluation to receive credit for the day.
Student Signature: ___________________________________________________
Name Printed Name Date Period
2
Name: Period:
Unit 1
Safety &
Sanitation
3
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Name: Period:
Kitchen Safety
Electrical Appliances:
1.
Use ________________ hands.
2.
Stand on a dry floor.
3.
Keep appliances _________________ from water.
4.
Plug removable cords into the appliance first and then plug into the power source.
5.
In case of electrocution, turn off the ________________________(power breaker) before touching the person or the appliance. Knife Safety:
1.
________________ knives are safer than dull knives. 2.
Store knives with a safety guard over the blade or in a knife block/rack. 3.
First-aid for a severely bleeding cut is to apply _______________________________ over the wound. Very deep cuts may require medical attention.
Avoiding Burns:
1.
Keep clothing _________________ from direct heat.
2.
Avoid paper/plastic on or near the stovetop. 3.
Use __________________________ for handling hot pans. (Including microwave cooking.)
4.
Lift lids on hot foods _________________ from you and your face. Direct the steam away. 5.
Turn pan handles toward the ________________________ of the stovetop. 6.
First-aid for a first degree burn is to run the burned area under ______________________.
7.
To Extinguish a grease fire:
Cover with a __________________.
Smother with __________________________.
Use a _____________ extinguisher. 8.
NEVER use on a grease fire:
____________________
____________________
____________________
Avoiding Tripping/Falling:
1.
Clean up _________________ as soon as they happen.
2.
Use a __________________________ to reach things in high places. 4
Name: Period:
3.
Store heavy items on __________________ shelves.
Cleaning Supplies and Chemicals:
1.
Store cleaning supplies _____________ from food in designated areas, equipment, utensils, linen and single-use items in a designated area. 2.
Keep cleaning chemicals in their ______________ containers or have them clearly labeled.
3.
__________________ mix cleaning supplies.
4.
Combinations like ammonia and bleach will produce ______________________________.
Sanitation and Hygiene
Washing Hands - A 20 Second Process:
1.
_____________ hands and arms with warm/hot water.
2.
Apply ______________.
3.
_______________ hands and arms vigorously for at least _____________ seconds.
4.
_______________ hands and arms thoroughly. 5.
________ hands and arms. 6.
Use an antiseptic ______________ washing hands, not in place of washing hands.
Wait for antiseptic to dry before touching food or equipment and before putting on gloves.
Drying Hands:
1.
Dry hands and arms with a _______________________.
2.
Do not use apron or clothing to dry hands.
3.
Use paper towels to _______________ off the faucet and _______________ doors.
When to Wash Hands:
1.
After using the _______________________
2.
After coughing/sneezing
3.
Before & after handling raw meat, poultry or eggs 4.
__________________ putting on gloves
5.
After touching clothing or aprons
6.
After handling money
7.
After handling _________________________________
8.
After handling dirty equipment/utensils
9.
_______________________________________________ food preparation
Handwashing Sink:
1.
The handwashing sink is to be used for _________________________ ONLY. 2.
Never use this sink for other purposes. Double Hand Wash:
1.
Employees must _________________________ their hands.
In the restroom.
Before handling food. 5
Name: Period:
Clothing, Hair and Jewelry:
1.
Wear ________________ clothing and aprons.
2.
_________________ or cover hair. 3.
Remove jewelry from hands and arms including rings, bracelets and watches.
Expect for a __________________________
Eating, Drinking and Tobacco:
1.
Eating, drinking, chewing gum or tobacco should be away from food prep areas.
Smoking is only permitted outdoors at least 25 feet away from any entrance. Wearing Gloves:
1.
_______________ bare-hand contact with ready to eat foods. 2.
Wear gloves if you have __________________________________________ on hands.
A bandage must cover the wound completely and a glove must be worn over the bandage.
3.
Use the correct size so they fit.
4.
Never rinse, wash or _________________ gloves.
5.
Wash hands before putting on gloves and when changing to a new pair. 6.
Change gloves with each ______________________.
Cl
eaning and Sanitizing
1.
Keep all work surfaces _______________________.
2.
Disinfect work surfaces to prevent cross-contamination.
3.
Surfaces that are in constant use must be cleaned and sanitized after _______________.
4.
Clean crumbs and spills, store staples in airtight containers and dispose of garbage properly to reduce pests/insects. 5.
If taste testing foods, always use a _________________ and use it only _____________.
6.
Store towels for cleaning food spills in ________________________ solution when you are not using them. Never store them in your apron or uniform pocket.
7.
Always use cleaners and sanitizers according to the _________________________.
8.
Sanitizer must be left on the surface for the correct amount of time to _________________ pathogens on surface to a safe level.
9.
Use a __________________ to check the sanitizer’s strength to ensure it is effective.
To Sanitize
:
1.
________________ the surface.
2.
________________ the surface.
3.
________________ the surface.
4.
Allow the surface to _____________ dry. 6
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Name: Period:
Dish Washing:
BY HAND
1.
Rinse and ______________ Food 4. Dishware (Plates/Bowls)
2. Glassware 5. Kitchen Tools
3. ___________________ 6. ______________________
3 SINK METHOD:
Scrape, Wash, Rinse, Sanitize and Air Dry
DISH MACHINE
1.
Dish machines are used in the ______________ to quickly clean and sanitize dishes.
Scrape, rinse or soak items before washing.
Never ______________________ the dish racks and use the correct racks.
Frequently check water temperature and pressure.
Change the ___________________ when necessary.
Storing Dishes and Utensils
1.
__________________ in a clean, dry location.
2.
Store at least _____________________ the floor.
3.
Store upside down on a clean, sanitized surface.
4.
If storing utensils vertically, store them with ___________________________. Trash and Garbage
1.
Remove garbage from __________________ area as quickly as possible. 2.
Do not clean garbage containers need food prep areas. 3.
Use trashcan _____________________.
4.
Clean the inside and outside of garbage containers often.
5.
______________________ the lids on outdoor containers.
7
Name: Period:
Food-Borne Illness & Food Safety
Hazards in Food Safety:
1.
Three types of hazards that make food unsafe:
a. ___________________: Pathogens that cause illness
b. ___________________: Cleaners, sanitizers, polishes
c. ___________________: Bandages, dirt, glass/metal shavings
Pests in Food Safety:
1.
Pests can cause two types of contamination: _________________ & ________________
2.
If you spot these signs, alert the manager:
a.
Droppings, nests or damage to products, packaging and the facility due to pests.
Food Borne Illness:
1.
Results from eating contaminated foods containing poisonous toxins. 2.
Three microbes (PATHOGENS) that cause food-borne illness:
1. _____________ 2. ____________ 3. ___________ (Yeast and Mold)
Bacterial Growth
1.
General conditions for bacterial growth are FATTOM
:
_______________ • _________________
• _________________
_______________
• _________________
• _________________
Causes of Food-Borne Illness
1.
Food from unsafe sources
2.
Inadequate ____________________
3.
Improper holding temperature
4.
_____________________________ equipment
5.
Poor personal hygiene (not washing hands)
6.
Sick employees- __________________________!!
Vomiting, diarrhea, jaundice, sore throat with a fever
7.
Any food can cause food-borne illness
Symptoms of Food-Borne Illness
1.
Nausea, Vomiting, Abdominal Cramps, Diarrhea, Headaches, Fever, Fatigue & Body 8
Name: Period:
Aches, Digestive Problems
Populations In Danger
1. Y: _______________ Children
2.
O: _______________ Adults
3. P: _______________ Women
4. I: _______________-Compromised Types of Food Borne Illness
Illness
Most Common Source
Prevention
Botulism
Improperly canned
foods/bulging
___________
Don’t eat from bulging cans
E. coli
Undercooked ground
____________
Cook ground products
completely
Hepatitis A
_______________
(human waste) from
improper hand washing
Wash hands (with soap) and hot
water for at least 20 seconds
Salmonella
Raw ____________ and
______________
Cook poultry and egg products
completely
9
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Name: Period:
Staphylococci (Staph)
Human ____________
(from coughing/sneezing) Frequently clean work surfaces
and don’t sneeze near foods
Norovirus
________________ food
handler
Wash hands and do not work
when sick
Clostridium Perfringens
Time and temperature
____________ foods
Store and cook food at proper
temperatures
Campylobacter SPP
_________________ milk
and contaminated water
Ensure liquids are safe and clean
before using
Preventing Food Borne Illness:
1.
When in doubt…_____________________
!
2.
Keep _____________
foods hot and __________________
foods cold.
3.
Use proper hand washing techniques.
4.
Keep foods out of the _________________________________________
.
5.
Cook, reheat and serve foods to the proper internal temperatures. 6.
Avoid cross-contamination
Avoiding Cross Contamination
10
Name: Period:
1.
Never place cooked food on a plate which has previously held raw meat, poultry or seafood.
2.
Always _____________________, cutting boards and food prep surfaces with hot soapy water after they come in contact with raw meat, poultry or seafood. 3.
If food becomes cross-contaminated, set the food ___________________ and ask the manager what to do.
4.
Never scoop ice with your bare hands or a glass. Always use ______________________ to get ice.
5.
Do ____________ hold utensils by the part that comes into contact with food.
6.
Use tongs, gloves or deli-sheets to serve ready-to-eat foods like bagels.
7.
Change gloves after handling raw meat, poultry and seafood. 8.
______________________________ after they get dirty or torn. 9.
Wear ____________________ over wounds and use a water-proof finger cover over bandages and under __________________. Allergens
1.
Proteins that cause allergic reactions are called ____________________.
2.
Cross-________________ is when one food allergen comes into contact with another food item and their proteins mix.
3.
The BIG 8 refer to the allergens that cause the _____________________________:
Milk, Soy, Eggs, Fish, Tree Nuts, Peanuts, Crustacean Shellfish and Wheat.
Temperature Controls for Safety (TCS)
4.
Some foods have a greater risk for microbe (____________________) growth.
5.
The best way to control this growth is to control the factors of ____________________. 6.
Foods Most At Risk: • Milk/Dairy
• Shellfish
• Beans
• Meat
• Baked Potatoes
• Vegetables
• Fish
• Tofu
• Sliced Melons
• Eggs
• Sprouts
• Tomatoes
• Poultry
• Cooked Rice
• Lettuce
Temperature Danger Zone (TDZ)
1.
Any temperature between _______°F and ________°F.
11
Name: Period:
Cold foods should be kept lower than 41°F and hot foods should be kept higher than 135°F.
2.
Foods should not be in the TDZ
for more than ________ hours.
3.
Foods in the TDZ
for more than 4 hours should be __________________. 4.
____________________________________ (TCS) abuse is allowing food to stay in the danger zone. Important Temperatures:
1.
Always check the ________________ temperature of foods with a food thermometer. Always check the __________________ part of the food. Seafood, beef,
veal, lamb & pork
____________°F
Ground Meats
____________°F
Poultry
____________°F
Reheating Foods
(Leftovers)
____________°F
Food Storage:
1.
Refrigerators should be _______°F or below.
2.
Freezers should be _____°F below.
3.
Separate food into ____________________ containers to cool more rapidly.
4.
________________________ food properly. Thawing Foods Safely:
1.
In the ________________________ for 2-3 days. This is the safest method.
2.
Under ____________, running water.
3.
In the __________________ if used immediately. 4.
As part of the ____________________ process
5.
__________________ defrost frozen food at room temperature. Food Handlers Permit
OPTIONAL Students who earn a score above 75% on the Food Handlers portion of the Unit 1
Assessment have the opportunity to receive a Washington County Food 12
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Name: Period:
Handlers Permit. This permit is valid for 3 years and accepted at most food service establishments throughout the county. This permit requires a one-time $20.00
fee paid to Snow Canyon Middle School. Students must bring a receipt to the teacher after payment in order to be eligible.
Food Handlers Permit Fee
DUE ON OR BEFORE: ___________________________________________
Unit 2
13
Name: Period:
Kitchen
Management
14
Name: Period:
Kitchen Equivalents
1 gal.
1 qt.
1 qt.
1 qt.
1 qt.
1 pt.
1 pt.
1 pt.
1 pt.
1 pt.
1 pt.
1 pt.
1 pt.
c.
c.
c.
c.
c.
c.
c.
c.
c.
c.
c.
c.
c.
c.
c.
c.
1 c.
1/2 c.
1/2 c. 1/4 c.
1/4 c.
1/4 c.
1/4 c.
1/8 c.
1/8 c.
1/8 c.
1/8 c.
1/8 c.
1/8 c.
1/8 c.
1/8 c.
T.
T.
T.
T.
T.
T.
T.
T.
T.
T.
T.
T.
T.
T.
T.
T.
1 c.
1/3 c.
1/3 c.
1/3 c.
T.
T.
T.
T.
T.
1/3
T.
T.
T.
T.
T.
T.
1/3
T.
T.
T.
T.
T.
T.
1/3
T.
1 c.
T.
T.
T.
T.
T.
T.
T.
T.
T.
T.
T.
T.
T.
T.
T.
T.
t.
t. t.
t.
t.
t.
t.
t.
t.
t.
t.
t.
t.
t.
t.
t.
t.
t.
t.
t.
t.
t.
t.
t.
t.
t.
t.
t.
t.
t.
t.
t. t.
t.
t.
t.
t.
t.
t.
t.
t. t.
t.
t.
t.
t.
t.
t.
Important Measurements
1 Stick Butter = 1/2 cup
2 pt. = 1 qt.
Min. = Minute
Tbsp. of T. = Tablespoon
1/3 c. = 5 1/3 Tbsp.
1 qt. = 4 c.
Doz. = Dozen
tsp. or. t. = Teaspoon
15
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Name: Period:
8 oz. = 1 c.
1 lb. = 16 oz.
C. = Cup
Pkg. = Package
2 c. = 1 pt.
1/8 c. = 2 Tbsp.
Gal. = Gallon
Hr. = Hour
Pt. = Pint
Oz. = Ounce
Qt. = Quart
lb. or # = Pound
16
Name: Period:
17
Name: Period:
Gallon Man
18
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Name: Period:
Cooking Terms
Directions: Write the cooking term next to the correct definition.
Whip
Grate
Cream
Knead
*Flour*
Mince
Steam
Dice
Cut-In
Simmer
Fold-In
Chop
Peel/Pare
Dredge
Sauté
Term
Definition
Equipment To
Use
Example
1.
To beat rapidly to incorporate air and to increase volume.
Electric Mixer or Whisk
2.
To rub food on a surface with sharp projections.
Grater
3.
To cook by the vapor produced when water
is heated to the boiling point.
Steamer or Saucepan
4.
To cut into small pieces.
Cutting Board, Chef Knife
5.
To brown or cook food in a small amount of fat over a low or medium
heat.
Skillet, Fat
6.
To cut into very small cubes.
Cutting Board, Cutting Knife
7.
To sprinkle or lightly coat with a powdered substance, often with crumbs or seasoning.
Flour , Grease, Pan
19
Name: Period:
8.
To remove or strip off the skin or rind of some fruits or vegetables.
Paring Knife or Vegetable Peeler
9.
To cut fat into flour with two knives or a pastry
blender.
Pastry Blender or Two Knives
10.
To combine two mixtures by gently cutting down through the mixture, across the bottom, and turning over near the surface.
Rubber Spatula
11.
To coat a food HEAVILY with flour, breadcrumbs or cornmeal. Flour, Container for Flour
12.
To work sugar and fat together until the mixture is soft and fluffy.
Electric Mixer
13.
To work dough by pressing and folding until it becomes elastic and smooth.
Hands
14.
To cook food just below the boiling point.
Saucepan, Water/Liquid
15.
To cut food into the smallest possible pieces.
Cutting Board, Cutting Knife
20
Name: Period:
Kitchen Equipment
Label each piece of kitchen equipment below. 1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
21
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Name: Period:
Measuring Ingredients and Reading Recipes
Measuring Ingredients
1.
Two types of measurements are:
a. __________________________
b. _______________________
How do you measure the following?
2.
Spoon into dry measuring cup then level off. (Don’t tap or pack the cup.) 3.
Scoop into dry measuring cup, then level off. 4.
Spoon into a dry measuring cup, pack down, then level off. (It should hold its shape when released.) 5.
1. Spoon into a dry measuring cup, pack down, then level off. 2. Water Displacement Method. 6.
Pour into a liquid measuring cup and view at eye level. 7.
Cut on the wrapper markings. 8.
Crack one at a time into a separate container, then add to the recipe. Reading a Recipe
9. Always read the ______________
recipe before beginning. This is the _________
important step! 10. Never skip _____________
or make up any of your own. 11. Make sure to __________________
the oven early if needed. 12. If a recipe has a __________ of cooking times (ex: bake for 18-20 minutes), always set the time for the lowest time and check it. You can always cook it longer, but you can’t “un-cook”. 13. Never change the oven ________________
. It will not cook your food faster. It will burn it or it will be undercooked. Always bake at the temperature the recipe calls for. 14. Do not measure ingredients directly over the mixing bowl. If you ____________________
, you may not be able to fix it. Doubling or Diving a Recipe
Stays the Same:
Changes:
-Cooking Temperature
-Length of Cooking Time
-Ingredients Used
-Amount of Ingredients
22
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-Directions
-Size of Pan/Dish
Baking with Glass
Reduce the oven temperature by _____________.
Glass absorbs more heat and will cook your food more quickly. Abbreviations
T./Tbsp./
tbsp..
gal.
t./tsp.
doz.
C.
min.
oz.
hr.
qt.
lb. or #
pt.
pkg.
Equivalents
Why do we need to know equivalents?
-So that we use to most ________________________
tools for measuring. -For Example: Use ________________
rather than 4 Tbsp. What is the most efficient way to measure the following measurements? 4 Tbsp. = ________________________
3 tsp. = _______________
___________
3/4 c. = ________________________
1/8 c. = _______________
___________
Equivalent Practice
Give the equivalents for each of the following:
1 Tbsp. = _____________
Tsp.
1/4 c.
= ____________
Tbsp.
1 c.
= _____________
Tbsp.
1 c.
= ____________
oz.
1 pt.
= _____________
C.
1 qt.
= ____________
Pt.
1 gal.
= _____________
Qt.
12 Tbsp.
= ____________
C.
1 stick butter
= _____________
C.
1 qt.
= ____________
C.
1/8 c.
= _____________
Tbsp.
1 gal.
= ____________
C.
1/2 Tbsp.
= _____________
tsp.
1 qt.
= ____________
C.
8 Tbsp.
= _____________
C.
5 Tbsp. + 1 tsp.
= ____________
C.
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Name: Period:
Measuring Match-Up
A. Determine the best way to measure each of the following ingredients
B. Identify the correct measuring equipment
to use in the left column
.
C. Identify the correct measuring method
in the right column
.
Measuring Equipment
Ingredients
Measuring Methods
3/4 cup milk
1 cup brown sugar
1/2 cup flour
1 teaspoon vanilla
1/4 cup oil
1 cup sugar
2/3 cup oatmeal
1/4 cup peanut butter
1 tablespoon baking soda
1/3 cup shortening
1/4 tsp. of salt
1/2 teaspoon cinnamon
Doubling and Dividing Practice
Using the recipe below, change the measurements to double the recipe and then to divide it in half it. Use the most efficient measurement. (Ex: Instead of 8 Tbsp., use 1/2 c.)
Doubled
Halved
___________________________
1 ½ cup sugar
___________________________
___________________________
1/4 cup brown sugar
___________________________
___________________________
2/3 cup peanut butter
___________________________
___________________________
2 ¼ cup oats
___________________________
___________________________
3/4 cup milk
___________________________
___________________________
1 tsp. salt
___________________________
___________________________
2 tbsp. cocoa
___________________________
24
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___________________________
1 tsp. vanilla
___________________________
___________________________
2 eggs
___________________________
___________________________
3 cups flour
___________________________
___________________________
12 oz. walnuts
___________________________
Abbreviations & Equivalents Review
Pound =
Gallon =
Pint =
Cup = Quart =
Hour =
Tablespoon =
Minute =
Package =
Teaspoon =
Ounce =
Dozen =
3 tsp. =
Tbsp.
4 Tbsp. =
c.
60 min. =
hr.
2 c. =
pt.
1/3 c. =
Tbsp.
8 oz. =
c.
1 c. =
Tbsp.
8 Tbsp. =
c.
1 lb. =
oz.
½ Tbsp. =
tsp.
3/4 c. =
Tbsp.
1 stick butter =
c.
9 tsp. =
Tbsp.
5 1/3 Tbsp. =
c.
2 Tbsp. =
c.
16 oz.
c.
3 pt. =
c.
1 qt. =
c. min. =
c. =
Tbsp. =
pt. =
hr. =
oz. =
doz. =
gal. =
pkg. =
lb. or # =
tsp. =
qt. =
6 c. =
pt. 4 c. =
qt.
5 1/3 Tbsp. =
c.
1/2 hr. =
min.
12 Tbsp. =
c.
1/2 c. =
stick butter
2 c. =
oz.
1 ½ tsp. =
Tbsp.
16 Tbsp. =
c.
1 c. =
oz.
16 oz. =
lb. 1/2 c. =
Tbsp.
25
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1 Tbsp. =
tsp. 3 Tbsp. =
tsp.
1 pt. =
c.
1/4 c. =
Tbsp.
1/8 c. =
Tbsp. 1/3 c. = Tbsp. Microwave Cooking
1. Microwaves are ATTRACTED to:
a. __________________
b. ________________
c. _____________
2. Microwaves are REPELLED by:
a. __________________
3. What materials or containers are microwave safe?
a. a. __________________
b. ________________
c. _____________
4. What part of the microwave oven generates the microwaves?
5. Which container cooks more evenly-Round or Square? WHY?
_______________
Because it allows the microwaves to enter the food from as many sides as possible.
6. What is standing time and WHY is it important?
WHAT:
The amount of time food is allowed to sit ___________________ microwave cooking in order to ____________________ the cooking process.
WHY:
If you don’t allow for standing time, you will ____________________ your food. 7. Why should you stir or rotate food when microwave cooking
?
It helps the food cook more _______________________ by redistributing the heat. 8. What part of the microwave will rotate the food while
it is cooking?
9. Why is it best to cover most foods when microwave cooking?
a.
It holds in steam to shorten cooking time
b.
Keeps food moist
c.
Keeps food from splattering
10. Why do foods NOT brown in the microwave?
Because there is ___________________________ to pull the moisture from the food.
11. How can you prevent burns when microwave cooking?
a. Use hot pads or oven mitts
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b. Lift steamy lids away from you
c. Use only microwave safe dishes
Unit 3
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Carbohydrates 28
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Intro to the Six Essential Nutrients
Intro to Nutrients
1.
Nutrients are substances found in food that are essential for __________ and ________.
2.
There are __________ basic essential nutrients:
Carbohydrates
• Vitamins
Lipids
• Minerals
Protein
• Water
3.
Carbohydrates, Lipids and Proteins each provide _______________. Carbohydrates (Carbs)
1.
We get most of our carbs from the _______________ food group.
2.
Almost all of our carbohydrates come from ____________________ food sources. 3.
The main function of Carbohydrates is to ___________________________. 4.
Carbohydrates provide _____ calories per gram.
5.
If we eat more carbs than our bodies need for energy, they get stored as ________. 6.
______________________ are found in grains, fruits, vegetables, legumes and sugar. 7.
Carbohydrates can be broken down into three categories:
_______________ Carbs (Sugars)
_______________ Carbs (Starches)
_______________
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Simple Sugars
1.
These are broken down and digested
very _______________.
Examples: Complex Starches
1.
These take longer to digest and provide
_________________________.
Examples: Fiber
1.
Complex carbohydrate that helps in the ____________________ process. 2.
Foods high in fiber include: ___________ and _________________ (especially the _________ or peels), _______________ grains, beans/legumes, ____________ cereals
Types of Sugar
Fiber
Fiber
1.
The average American does not get enough _____________ in their diets. 2.
The National Cancer Institute recommends that the average person gets _____________ of fiber every day. 3.
Two other common names for fiber are: __________________________________. 4.
Fiber is important because it attracts ______________ to the ________________ and helps move food through your system faster. You have to have __________ along with fiber or it is not as effective. 5.
Benefits of fiber include a lowered risk of _________________, diverticulitis, hemorrhoids, and colon or rectal cancer. 30
Simple Sugar
Draw the Picture Here
Complex Starch
Draw the Picture Here
Sugar
Other Name
Food Sources
“Blood Sugar”
Fruit, Vegetables, Grains
“Table Sugar”
Table Sugar, Sugar Cane
“Fruit Sugar”
Fruit
“Malt Sugar”
Grains
“Milk Sugar”
Milk
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Two Types of Fiber
1.
The two types of fiber and their functions are:
1. _________
: Helps to lower total blood cholesterol
2. _________
: Helps move food through the body–will NOT digest or dissolve. (Cellulose)
2.
Fiber only comes from ____________
food sources. You cannot get fiber from animal food sources. Foods High in Fiber and Ways to Increase Fiber
1.
Foods that are high in fiber include:
_________________________
(Especially the skins!)
• ________________________
_________________________
• ________________________
2. Ways to increase fiber in the diet:
____________________________
____________________________
____________________________
Wheat Kernel
1.
Wheat is milled to produce flours that are used in pasta, crackers,
cereals and other high fiber foods. a. ________________: Provides starch and protein
This is the LEAST beneficial part. b. ________________: Provides iron, zinc, “B” vitamins,
Vitamin E, unsaturated fatty acids and other trace minerals
This the MOST beneficial part. c. ________________: Provides fiber, vitamins and minerals 2.
When a product claims that it is “Whole Wheat” or “Whole Grain”,
it must use the ___________ wheat kernel, or ___________ parts. 3.
Other products, like white bread, usually only use the endosperm
which is the _____________________ part of the wheat kernel. 4.
Fortification
: some of the nutrients that were lost in processing
are added back into the product. 5.
Enriched
: 10% more of the Daily Value for the nutrient is being added. Carbohydrate Experiment This experiment will help you determine if a food is a simple or a complex carbohydrate. If a food is a simple carb, the iodine will turn a burnish-tan. If a food is a complex carb, the food will turn the iodine a dark, bluish-black. Test each 31
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food below to determine if it is a simple or complex carb. Record your results in the box below. Get the iodine solution (1/2 tsp iodine + 1 T water), liquid dropper and foam plate from your teacher. (One each per group.)
1.
Put the flour and sugar on your foam plate. Use a dropper to put a few drops of the iodine solution on the flour and the sugar. (Be careful, because iodine can stain your hands, clothing, and kitchen counters.)
a.
Sugar is a simple carb. Flour is complex. Compare the other foods to the sugar and flour.
2.
Lay each of the foods below on the plate, leaving plenty of space between the items.
3.
Put a few drops of the iodine solution on each of the food items.
4.
Record the color each food item changes to and determine which foods are simple and which foods are complex.
Food Sample
Color
Simple or Complex
1 tsp. flour
Complex
1 tsp. sugar
Simple
1 slice of an apple
1 tsp. brown rice
1/4 slice whole wheat bread
1 tsp. honey
1 vanilla wafer
1 slice of a banana
1/2 marshmallow (outside)
1/2 marshmallow (inside)
1 cooked bowtie pasta
1 slice of a potato
Why do you think the color on the outside of the marshmallow was different from the color on the inside of the marshmallow? Breads
Quick Breads
Yeast Breads
They are ___________ or “quick” (less than an hour to bake)
They use baking soda or powder for
They take _________ to make and bake
They use ___________ for leavening
Requires _____________ to develop 32
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__________________
They do ________ need to rise or proof
gluten
They need to _____________ or proof
Purposes of ingredients
Quick Breads
Yeast Breads
___________:
Body/Structure
________
:
Body/Structure
___________:
Makes it rise (Baking powder/Baking soda)
________
:
Provides Leavening
Salt:
Flavor
________
:
Controls Yeast
Sugar:
Browning/Flavor
________
:
Feeds Yeast
Fat:
Tenderness/Richness
Fat:
Tenderness
Liquid:
Moisture
Liquid:
Dissolves and activates yeast
Egg:
Color, texture and nutrients
Leavening Agents
1.
Leavening agents are substances are used in batters and doughs that cause them to rise
or expand
, usually because ____________ is produced. 2.
Common
leavening agents include yeast, baking powder, baking soda, air and eggs. Yeast and Baking Soda/Powder
Yeast
Baking Soda/Baking Powder
The liquid used to activate the yeast should
be between 115°-125°F.
If the water is too hot, it will kill the yeast. If the water is too cold, the yeast will not activate.
Sugar helps feed the yeast and salt controls
the growth of the yeast.
Yeast breads require time to proof or ruse. This is called “__________________.”
These leavening agents require an _______ in order to react or produce CO2.
Baking soda must have an acid from an outside source like vinegar, honey or lemon juice.
Baking powder already has a powdered acidic agent mixed in with it. All it needs is
moisture to react.
These leavening agents produce a fast or “quick” reaction so the food product that uses them must be baked quickly. Common Acids Used In Food to Produce Leavening
Sour Cream • Vinegar • Honey • Lemon Juice
Sour Milk (Buttermilk) • Cream of Tartar • Molasses
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Gluten and Kneading
1. ______________: when water is mixed with flour, the proteins in the flour give strength and elasticity to batters and doughs. This is usually done by _____________ or ___________________. 2. __________________: to work a dough with the palms of the hands to develop gluten. Types of Quick Breads
Dough
*Requires Kneading*
Batter
*Requires Stirring*
Biscuits, Scones, Doughnuts
Waffles, Pancakes, Muffins
Muffin Method of Mixing
1.
Combine all dry ingredients together into a bowl.
2.
In a separate bowl, blend all of the liquid ingredients, (including fat.)
3.
Make a well in your dry ingredient bowl and pour the liquid in the well.
4.
Stir until dry ingredients are moistened.
The Perfect Muffin:
1.
Will have a __________________________ top.
2.
Will have some, but few, tunnels in the interior.
3.
Will be _____________________.
The Under-Mixed Muffin:
1.
Will have low volume.
2.
Will have a __________________________.
3.
Will be very crumbly. The Over-Mixed Muffin:
1.
Will have a _________________________.
2.
Will be very _____________________.
3.
Will have _______________________________ in the interior. 34
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Biscuit Method of Mixing
1.
Combine all dry ingredients.
2.
Cut-in the fat until there are crumbs.
3.
Add the liquid and stir until a dough forms.
4.
Knead the dough so gluten will form.
5.
Roll out dough until about ¾” thick. Cut into biscuits with biscuit cutter.
6.
Place on a greased cookie sheet.
The Perfect Biscuit:
1. Will have a flat ______________. 2. Will have _____________ sides. 3. Will be flakey with layers
Two of the most important steps in making biscuits are:
1. ______________________________ (To create the layers)
2. ______________________________ (To develop gluten)
Rice
Type
Description
Short, When cooked it is moist and tender
Long, When cooked it is light and fluffy
Short and plump, When cooked it is soft and clings together (“sticky rice”)
Chewy texture, “nut-like” flavor, has the MOST fiber!
Long, dark and streaky in color, Distinct flavor
Cooked then dehydrated, Reduces cooking time
Cooking Rice
1.
Use about 2 cups of water for every cup of rice.
2.
Bring water to a boil.
3.
Add rice and ____________________________.
4.
Bring water back up to a boil.
5.
Reduce heat so rice will just _______________ for the remainder of the cooking process. 6.
Check for doneness; rice should be tender, but firm and there should be no water left.
7.
If some water remains, continue cooking, but remove lid.
1 cup of
uncooked rice
=
________ cups cooked rice
1:3 Ratio
35
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Pasta
Type
Description
Made from scratch from a simple dough, Kneaded then rolled
out and cut by hand or with pasta makers/molds
Dough is pushed through molds and then dried for several days, Can be stored almost indefinitely Dry pasta enriched with vegetable products OR Fresh vegetables used in place of dough Cooking Pasta
1.
Use about 1 quart of water for every 4 oz. of dry pasta.
2.
Bring water to a ________________
.
3.
Add pasta slowly to boiling water so boiling does not stop.
4. ___________________________________________
.
5.
Stir pasta frequently while it’s cooking.
6.
Cook pasta to al dente stage-pasta remains firm to the bite.
7.
Drain pasta in a colander.
8.
To keep pasta warm, set the colander over a pan or hot water and cover the colander.
1 cup uncooked pasta = _______ cups cooked pasta
1:2 Ratio
Unit 4
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Name: Period:
Lipids Lipids
Lipids
1.
Most ___________________ source of food energy. 2.
Provide _______ calories per gram.
Fats and Oils
1.
Lipids that are ________________ at room temperature are called ____________.
(Ex: vegetable oil, canola oil, olive oil, etc.)
2.
Lipids that are _____________ at room temperature are called ________________. (Ex: lard, butter, shortening, etc.) Functions of Lipids
37
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1.
Carries Vitamins ________________
2.
Provides a __________ store of energy 3.
Promotes healthy ___________
4.
Promotes __________ cell growth
5.
Acts like a “____________” to protect organs
6.
Acts like a heat regulator and ____________
7.
Adds _____________ to food
8.
Satisfies hunger and help you feel ___ longer
Cholesterol
1.
A ___________________ substance needed for essential body processes.
2.
Helps with the ___________________ of fat and production of Vitamin D. 3.
Adults ______________ all the cholesterol they need, mostly in the liver. 4.
All ___________________ also make cholesterol. 5.
Eating _______, __________ and ________ means you will consume “extra” or unneeded cholesterol. 6.
Food high in cholesterol: Egg Yolks, Liver/Organ Meats, Some Shellfish
LDL’s & HDL’s
1.
Cholesterol __________ in the blood stream in chemical “packages” called __________. 2.
Two Types of Lipoproteins: a.
___________ (Low-Density Lipoprotein)
b.
___________ (High-Density Lipoprotein) LDL’s – “Losers”
1.
Takes cholesterol _________ the ___________ to wherever it’s needed in the body. 2.
LDL cholesterol is considered bad because if too much is circulating, it ______________ in the ______________ walls. 3.
____________________ the risk of heart disease, stroke and obesity. 4.
“Delivery Men”: When LDL’s have too much cholesterol to cart around, it builds up in the arteries and starts to clog them up. HDL’s – “Heroes”
1.
HDL cholesterol is considered good because it picks up excess cholesterol and take
it ____________ to the ____________ keeping it from causing harm. 38
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2.
“Garbage Men”: The HDL’s go around and pick up all the excess cholesterol clogging up the arteries and take it back to the liver. Too Much Fat
1.
High lipid/fat diets are linked to:
Increased __________________
• __________________
Heart Disease
• Cardiovascular Related Problems Lowering Fat & Cholesterol
____________________
Try lemon juice or oil based salad dressings instead of cream based ones
Replace solid fats with oils
_______________ to low-fat or fat-
free milk
Choose ____________ cuts of meat
Substitute low-fat yogurt in recipes that call for sour cream or mayonnaise
______________, boil or bake foods instead of cooking them in oil or fat
__________ skin from poultry before cooking
Season vegetables with herbs and spices rather than with sauces, butter or margarine
_______________ egg yolks with egg whites Types of Fatty Acids
Fatty Acids
1.
Organic acid units that ______________________. There are 3 types:
There are 3 Types
Saturated
Polyunsaturated
Monounsaturated
What does it do to
cholesterol levels?
(HDL’s and LDL’s)
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Food Sources
Meat/Animal Sources
Poultry Skin
Whole Milk & Dairy
Butter/Shortening
Most Vegetable Oils
Corn Oil
Soybean Oil
Safflower Oil
Olives/Olive Oil
Avocados
Peanuts/Peanut Oil
Canola Oil
Fatty Acids and Cholesterol Levels
1.
Each type of fatty acid has a different effect on cholesterol levels. 2.
Fats that are ________________ at room temperature are made up mainly of ___________________ fatty acids.
3.
Fats that are ________________ at room temperature are made up mainly of ___________________ fatty acids. Hydrogenation
1. When _______________ atoms are added to an unsaturated fat to make it _______________ in texture. (It turns liquid oil into solid fat like shortening or margarine.)
2.
Hydrogenation creates a new type of fatty acid called _______________ acid or “man-made” fat. 3.
Trans-fatty acid may have many of the same properties as ______________ fats.
Visible and Invisible Fat
_____________________
_____________________
Fat that is easily seen
Fat that cannot be seen
Ex: butter on a baked potato, layer
of fat around a pork chop, etc. Ex: whole milk, some cheese, egg
yolks, nuts, avocados, etc. 40
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Unit 5
Protein Protein
Protein
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1.
Proteins provide ____________ calories per gram. 2.
The main function of protein is to _______________________________________.
If carbohydrates and fat are not available, your body will use protein. Is this a good thing? ___________
3.
You must eat protein _________ to replace the wear and tear on the body tissues.
4.
We get most of our protein from the _______________________________.
5.
It is recommended that we choose ___________________________ products in the place of some meat and poultry every week. Amino Acids
6.
_________________________ are the “________________________” of protein. 7.
There are _______ essential amino acids.
8.
______________________ means that your body MUST have them. Complete Proteins 9.
_________________________ contain all 9 of the essential amino acids. 10.
Complete proteins come from ___________________ sources.
11.
_________ foods like tofu, tempeh, soy nuts and edamame are a few plant sources that contain complete proteins. Incomplete Proteins
12.
____________________________ do NOT contain all of the essential amino acids.
13.
Incomplete proteins come from ________________ food sources. 14.
Examples of incomplete proteins could be:
a. Grains
d. Rice
b. Beans
e. Wheat
c. Nuts/Seeds
Complimentary Proteins
15.
Incomplete proteins can be ___________________ to create a ___________________ protein. (Grains combined with any nut seed, or legume.)
16.
Examples include:
a.
Beans and Rice
b.
Peanut Butter and Whole Wheat Toast
c.
Bean Soup with a Wheat Roll
Eggs
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Storing Eggs
1.
Eggs are very porous. They should be
_________ in their ________________. The
cardboard helps block unwanted odors from
seeping into the eggs. 2.
Eggs have an expiration date printed on the
carton. They usually last
____________________.
Cooking Eggs
3.
Methods of cooking eggs include:
a.
HARD COOKED
d. FRIED
b.
SOFT COOKED
e. POACHED
c. SCRAMBLED
4.
When eggs are cooked, they coagulate
. This means that the liquid transforms into a solid. Functions of Eggs
5.
Eggs perform different jobs in different foods. These include:
a.
__________________
Example: _________________________
b.
__________________
Example: _________________________
c.
__________________
Example: _________________________
d.
__________________
Example: _________________________
e.
__________________
Example: _________________________
Milk
Milk
1.
It is recommended that we ___________________________________ and get at least ____________ daily from the Dairy food group.
2.
Milk and milk products, (yogurt, cheese, etc.) are excellent sources of ________________ ______________ because they come from animal sources. Nutrients in Milk
3.
By law, milk must be fortified with ________________________.
4.
___________________ means that “______________” has been added to the project.
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5.
You can also get Vitamin D from _____________________. That is why it is sometimes called the “_________________________”. 6.
Milk products also provide important minerals like _________________________________________________________ help build healthy bones and teeth. Processing Milk
7.
Milk goes through several treatments before it is safe to drink. Two of these processes are:
a. __________________________: milk that has been __________________________ to remove or kill harmful organisms. b. __________________________: the fat particles in milk have been ___________________________ and evenly distributed so they cannot join together again. Raw Milk
8.
________________ is unpasteurized. It can carry dangerous bacteria responsible for causing numerous food-borne illnesses like salmonella, E. coli, campylobacter and listeria. 9.
Most of the nutritional benefits of drinking raw milk are available from pasteurized milk without the risk of ________________ that comes with drinking raw milk. Types of Milk
10.
There are several types of Milk:
Type of Milk
Description
a. WHOLE MILK
Contains the highest amount of fat-(At least 3.25% or more)
b. 2% MILK
Contains only 2% milk-fat
c. 1% MILK
Contains only 1% milk-fat
d. SKIM MILK (FAT-FREE MILK)
Contains no fat
e. NON-FAT DRY MILK
Skim milk that has been dehydrated and 44
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packaged
f. EVAPORATED MILK
Milk that has had all water evaporated out of it
g. SWEETENED CONDESNSED MILK
Milk with sugar added and then had water evaporated out
h. UHT MILK
(Ultra High Temperature)
Milk heated to 280
for 2 seconds to kill bacteria
i. LACTOSE FREE MILK
Milk that has had the lactose sugar removed
j. BUTTERMILK
Milk with lactic acid added
k. ACIDOPHILUS MILK
Special milk to help those with digestive disorders
l. FLAVORED MILK
Milk with flavorings added (chocolate, strawberry, etc.)
Milk Replacements
11.
______________________ such as almond milk, soy milk, or rice milk are ____________ with milk in regards to nutritional value. 12.
They are a viable ______________________ for people with special dietary needs.
Cooking with Milk
13.
Milk products _______________ easily.
14.
Scorching occurs when the proteins in milk are _________________. They fall and
cling to the bottom of the pan. They create a thick, black layer that is difficult to remove. 15.
To prevent scorching, cook milk on
______________ and
_________________________ _______________
to prevent the proteins from collecting on the
bottom of the pan. 16.
Heating milk in the ________________ will also
prevent scorching. 45
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Cheese
Types of Cheese
1.There are two types of cheese: ___________________ and ___________________.
2.Natural cheeses include:
Type of Cheese
Examples
a. Fresh (Unripened)
Cream Cheese, Feta, Mozzarella, Ricotta
b. Soft Cheeses
Brie, Boursin, Camembert
c. Semi-Soft Cheeses
Fontina, Gorgonzola, Gouda
d. Firm Cheeses
Cheddar, Gruyere, Provolone
e. Hard Cheeses
Asiago, Parmesan
3.Processed cheese is cheese made from natural cheeses, but has had emulsifiers, colorings and ______________________ added to ________________________. It is also easier and cheaper to produce.
4.Processed cheese include: Type of Cheese
Examples
a. Processed Cheese
American Cheese (Cheese Singles), Easy Cheese (Spray Cheese), Velveeta, Powdered Cheese
Reducing Fat Intake from the Dairy Group
5.To reduce fat intake in the Milk and Dairy Group, you can:
a. Use a lower fat content ________________
b.Use a lower fat content ________________
c. _____________________ yogurt for mayonnaise
46
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Unit 6
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Vitamins/
Minerals &
Fruits/Vegetabl
es
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Intro to Water, Vitamins and Minerals Intro to Water, Vitamins and Minerals 1.
What is the main function of vitamins and minerals? To regulate ____________________________
2.
What foods are many of the vitamins and minerals we need found in?
3.
Because different fruits and vegetables have different vitamins and minerals, how can we ensure that we get all the different vitamins and minerals that we need?
Eat a __________________________ of fruits and vegetables 4.
Which vegetables have the most vitamins and minerals? 5.
How many calories are in Water, Vitamins and Minerals?
_____________They may not provide any energy, but they are ESSENTIAL in keeping our bodies running! Quick Review of Nutrients
Nutrient
Calories Per Gram
Carbohydrates
Lipids
Protein
Vitamins
Minerals
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Water
Vocabulary
Not enough of something (shortage)
Too much of something (can become toxic/poisonous)
Dissolves in water
Dissolves in fat
Large/Big amount
Small/Tiny amount
Minerals that help maintain fluid balance in the body
Water
Water
6.
Functions of water:
a.
Carries water soluble ___________________________
b.
Regulates body _____________________________ through perspiration
c.
____________________________ products through and out of the body
d.
Prevents ________________________________
7.
How much water should we drink every day?
At least ________________ a day (or ______ fl. oz.)
*Water is the MOST important nutrient our body needs! If you’re thirsty you’re already dehydrated!
Dehydration
1.
______________________ happens when the water in your body drops ______________ the level needed for normal body functions. 2.
Common causes of dehydration:
______________ or diarrhea
• Excessive __________________
Excessive urinating • Fever
8.
Signs of dehydration:
___________________ • Dizziness
• Inability to sweat
Dry mouth
• Confusion
• Heart palpitations
Swollen tongue
• Sluggishness
• ______________ urine output
___________________ • Fainting
• ___________________
Hydration Before, During and After Physical Fitness
1.
For short duration (less than 60 min.) ________________ is a good choice to drink 50
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before, during and after exercise. 2.
For moderate to high intensity activities (more than 60 min.) __________________ will help replace carbohydrate loss and electrolyte balance. 3.
Drink according to ____________ during the day and include fluids with meals. 4.
Drink _______________ of water an hour before exercise.
5.
Continue drinking water during exercise, up to 16-24 oz. of fluid per hour (4-6 oz. every 15 min.). Water-Soluble Vitamins
Vitamin C (Ascorbic Acid)
Function:
Food Source:
Citrus fruits, strawberries, broccoli and tomatoes
Deficiency:
Scurvy (Breakdown of collagen, bleeding gums/skin hemorrhages)
Toxicity: Kidney stones, interferes with Vitamin E
B9 (Folate/Folic Acid)
Function:
Food Source:
Dark green leafy vegetables
Deficiency:
Spina Bifida (Neural tube defect)
Toxicity: Masks B12 Deficiency 51
C
Ascorbic Acid
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Fat-
Soluble
Vitamins
52
B9
Folate
K
A
D
E
Vitamin K
Function:
Food Source:
Dark green leafy vegetables (spinach, kale, collard greens, etc.)
Deficiency:
Bleeding and bruising
Toxicity: Jaundice-breakage of red blood cells Vitamin A
Function:
Food Source:
Red, orange and dark green vegetables
Deficiency:
Night Blindness
Toxicity: Loss of appetite, blurred vision, joint pain
Vitamin D
Function:
Food Source:
Milk/dairy products and sunlight
Deficiency:
Rickets (Bowed Legs)
Toxicity: Nausea and vomiting, kidney damage
Vitamin E
Function:
Food Source:
Vegetable Oils, Fruits and Vegetables
Deficiency:
Poor nerve connection and neurological problems
Toxicity: Headaches, brain hemorrhages, muscle weakness
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Macro Minerals
Micro Minerals
53
Calcium
Macro-
Minerals
Iron
Micro/Trace-
Minerals
Calcium
Function:
Food Source:
Milk/dairy, whole grains, dark green leafy vegetables
Deficiency:
Osteoporosis (Bones become weak and brittle)
Toxicity: Kidney stones
Iron
Function:
Food Source:
Animal products, meat, dark green leafy vegetables
Deficiency:
Anemia (Low red blood cell formation)
Toxicity: Heart disease, elevated LDL’s
Sodium and Potassium
Function:
Food Source:
Salt, fruits and vegetables
Deficiency:
Muscle cramps, irregular
heartbeat, seizures
Toxicity: High blood pressure
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Electrolytes FRUITS
Nutrition
Fruits are 75 – 95% water
Low in __________, ______________ and ______________________
Excellent source of _________________ (especially the skins!)
Vitamins & Minerals Fruits Provide:
o
Vitamin C
o
Vitamin A
o
Potassium
Choose ______________ or ______________ fruits more often than fruit juice.
________, __________ and ________ can destroy nutrients in both fruits and vegetables.
Always _______ fruits and vegetables to remove pesticides that might remain on the skin.
Guidelines for Selection Fruits
Firm
• Crisp
Free from Decay
• Smooth
Dense
• Good Color
Free From Bruises
• Good Smell
In Season (Will Be Cheaper)
Purchasing and Storing Fruits
Store Fruits in:
o
__________________
o
__________________
o
__________________
54
Sodiu
m
&
Potass
ium
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Ripening
___________ happens when __________ found in the fruit break-down into ________.
This leads to deterioration or spoilage:
o
Color Lightens
o
Texture Softens
o
Decreases in Acidity
o
Increases in Sweetness
Browning
___________________ occurs when the cut surfaces of food reacts with oxygen.
This is called ____________________.
To prevent this, cover cut fruits with a liquid containing _________________________.
VEGETABLES
Nutrition
Vegetables provide the following vitamins and minerals:
o
Vitamin A
o Folic Acid
o
Vitamin C
o Calcium
o
Vitamin D
o Magnesium
o
Potassium
Vegetables contain NO _____________________
They are low in ____________, ________ and __________ (They are “_____________”)
Eat more _______, ____________ and _________ vegetables form the vegetable group.
Best Cooking Methods for Preserving Nutrients
The two BEST cooking methods are: • Other cooking methods that preserve nutrients:
o
________________________
o Bake o Sauté o
________________________
o Stir-Fry
o Eat Them Raw
o Simmer
The cooking methods that DESTROY the most nutrients include: o
Boiling
o Deep Frying
Five Ways to Preserve Nutrients When Cooking Fruits and Vegetables
Cook in _________________ pieces
Use _______________ amounts of ________________
Cook only until _______________________
Cook _____________
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_____________ used to cook in for soups and gravies
(most nutrients dissolve into the water)
Farm to Table Process
Use of good agricultural practices
Monitor at critical points
Use clean vehicles and maintain the cold chain
Follow the food code guidelines
Always follow the four C’s of safety: clean, cook, control cross-
contamination and chill
Unit 7
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MyPlate &
Dietary
Guidelines 57
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MyPlate
Label and color each food group. Then, list the key consumer message for each. 58
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Your Serving Sizes
List the serving sizes from each food group that YOU need daily. Food Group
Serving Size
Food Group
Serving Size
Fruits
Grains
Vegetables
Dairy
Protein
Dietary Guidelines
Revised Every _______ Years
1.
Follow a Healthy Eating Pattern Across the Lifespan
_____________ food and beverage choices matter.
Choose a healthy eating pattern at an appropriate _____________________ to help achieve and maintain a healthy body weight, support nutrient adequacy, and reduce the risk of chronic disease. 2.
Focus on Variety, Nutrient Density and Amount
_______________________________________________ in recommended amounts.
Nutrient dense foods provide ____________, _______________ and other beneficial substance with relatively ________________________. 3.
Limit Calories from Added Sugars and Saturated Fats and Reduce Sodium Intake
___________________ added sugars, saturated fats, trans fats and sodium.
Cut back on foods and beverages higher in these components. 4.
Shift to Healthier Food and Beverage Choices
________________ nutrient-dense foods and beverages.
Consider __________________ and _________________ preferences to make these shifts easier to accomplish and maintain. 59
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5.
Support Healthy Eating Patterns for All
________________ has a role in heling to create and support healthy eating patterns.
Include ____________________________ as part of healthy eating patterns.
Children and teens should be active at least _________________ or more each day. Healthy Eating Patterns
1.
All Food Groups Are Important for Good Health
Each food group provides some, but not all of the nutrients you need.
Eating a __________________ ensures you get all nutrients. 2.
Practice Healthy Eating Patterns
Understand and read food _______________.
Practice _______________________________.
Balance the essential ______________________ for a healthy diet. 3.
Individual Caloric Needs
Each person’s caloric needs depends on ___________, _______________ and __________________________. 4.
Empty Calories
Foods that have solid fats and added sugars add calories to food, but few or ____________________________.
In some foods, like candies and soda, ALL the calories are _____________
calories.
A ___________________ amount of empty calories are okay, but most people eat far more than what is healthy.
5.
Reduce Screen Time
Spend _____________ time in front of the TV, video games, phones and 60
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other electronics and more time being physically active. Skills
Certificatio
n Review
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Food and Nutrition I Skills Certification Exam Review
1.
Define each of the following terms:
To cut into small pieces. To work sugar and fat together until the mixture is soft and fluffy.
To cut fat into flour with two knives or a pastry blender.
To cut into very small cubes.
To coat a food HEAVILY with flour, breadcrumbs or cornmeal. To sprinkle or lightly coat with a powdered substance, often with crumbs or seasoning. To combine two mixtures by gently cutting down through the mixture, across the bottom, and turning over near the surface. To rub food on a surface with sharp projections. To work a dough by pressing and folding until it becomes elastic and smooth.
To cut food into the smallest possible pieces. To remove or strip off the skin or rind of some fruits or vegetables. To brown or cook food in a small amount of fat over a low or medium heat. To cook food just below the boiling point. To cook by the vapor produced when water is heated to the boiling point. To beat rapidly to incorporate air and to increase volume. 2. Describe how to measure the following ingredients:
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Flour:
Sugar:
Brown Sugar:
Oil/Milk/Water:
Margarine:
Eggs:
Shortening:
(Both Methods)
1.
2.
3. List what the following abbreviations stand for:
T. or Tbsp. = oz. = c. =
t. or tsp. = qt. = lb. or # =
min. = pt. = doz. = hr. = gal. =
pkg. = 4. Fill in the following equivalents:
1 Tbsp. = _______ tsp.
1 pt. = _______ c.
1 qt. = _______ c. 1/4 c. = _______ Tbsp.
1 qt. = _______ pt. 1 gal. = _______ c.
1 c. = _______ Tbsp.
1 gal. = _______ qt.
1/2 Tbsp. = _______ tsp.
1 c. = _______ fl. oz.
3/4 c. = _______ Tbsp.
1/2 c. = _______ Tbs.
1/3 c. = _______ Tbsp.
1 cube butter = _______ c. 5. What two measuring cups should you use to measure 3/4 c.? ____________________________
6. When doubling or halving a recipe, what three things always stay the same? ___________________________________________________________________________
7. What are the three ways you should put out a grease fire?
1. ___________________ 2. ______________________ 3. _____________________
8. What are three things you should NEVER
put on a grease fire?
1. ___________________ 2. ______________________ 3. _____________________
9. How should you care for a first-degree burn?
___________________________________________________________________________
10. How should you care for a bleeding cut?
___________________________________________________________________________
11. What should you do FIRST if someone is being shocked?
___________________________________________________________________________ 12. What should you use when trying to reach items on a high shelf?
___________________________________________________________________________
13. What is the MINIMUM amount of time that should be spent on the overall hand washing process?
___________________________________________________________________________
14. How should you lift the lid off of a pan that is full of hot, steamy food?
___________________________________________________________________________
15. When cooking on the stovetop, what direction should all of the pan handles be facing?
___________________________________________________________________________
16. Which one is safer: dull or sharp knives?
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___________________________________________________________________________
17. When are three times you should wash your hands while cooking?
1. ___________________ 2. ______________________ 3. _____________________
18. What would a mixture of chlorine bleach and ammonia create?
___________________________________________________________________________
19. What temperature should ground meets, like ground beef, be cooked to in order to be safe?
___________________________________________________________________________
20. List the most common food source for each of the food-borne illnesses below: E. Coli
Salmonella
Staph
Hepatitis
Botulism
Norovirus
Clostridium Perfringens
Campylobacter SPP
21. Finish the phrase: When in doubt, _______________________________________!
22. Finish the phrase: Keep hot foods _____________ and cold foods ________________!
23. What is the temperature danger zone? Between ___________ºF and ____________ºF.
24. List the internal cooking temperatures for the following foods:
Seafood/Beef/Veal/Lamb/Pork
Ground Meats (Like Ground Beef)
Poultry
Leftovers
25. List the safest ways to thaw frozen meats.
1. ________________________________ 3. __________________________________
2. ________________________________
4. __________________________________
26. What are the six things that bacteria need to grow? (FATTOM)
1. _____________ 2. ______________ 3. ________________ 4. _____________ 5. ______________ 6. ________________
27. What are three microwave safe materials?
1. ___________________ 2. ______________________ 3. _____________________
28. What are the three things that microwaves are attracted to?
1. ___________________ 2. ______________________ 3. _____________________
29. Microwaves are repelled by: ____________________
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30. What is standing time?
___________________________________________________________________________
31. Why is standing time so important?
___________________________________________________________________________
32. What type of dish would be the best for microwave cooking: tall or shallow? Why?
___________________________________________________________________________
33. Which food would cook faster: a whole potato, or thin potato slices?
___________________________________________________________________________
34. Why will foods NOT brown in the microwave?
___________________________________________________________________________
35. List the 6 basic nutrients, how many calories per gram they contain and the main function of each:
Nutrient
Calories
Per Gram
Main Function(s)
Carbohydrates
Lipids
Protein
Water
Vitamins
Minerals
*Remember, three nutrients provide energy, three of them do not. 36. How often are the Dietary Guidelines revised? _________________
37. Complete the following Dietary Guidelines:
a. Follow a healthy eating pattern across the _____________
______.
b. Focus on _________________, nutrient density and amount. c. Limit calories from added sugars and saturated fats and reduce _____________
___ intake. d. Shift to healthier food and __________________ choices. e. Support healthy eating _________________ for all. 38. What three colors of vegetables should be increased in the diet?__________________________
39. Label each section of MyPlate on the right:
40. List the key consumer message for each food group on MyPlate:
Food Group
Key Consumer Message
Fruits
65
Fruits
Vegetables
Grains
Protein
Dairy
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Vegetables
Protein
Grains
Dairy
41. What does nutrient dense mean? __________________________________________________
____________________________________________________________________________
42. What are empty calories? ________________________________________________________
____________________________________________________________________________ 43. A persons Caloric Needs is based upon what three things? 1. ___________________ 2. ______________________ 3. _____________________
44. What are the three types of fatty acids?
1. ___________________ 2. ______________________ 3. _____________________
45. Which one is MORE saturated: solid fats or liquid oils? ________________________________
46. Which one is LESS saturated: solid fats or liquid oils? _________________________________
47. Which type of lipoprotein is better for you: HDL’s or LDL’s? ____________________
48. How do SATURATED fatty acids affect HDL and LDL levels? (Raise or Lower)
HDL: _________________
LDL: ___________________
49. How do POLYUNSATURATED fatty acids affect HDL and LDL levels? (Raise or Lower)
HDL: _________________
LDL: ___________________
50. How do MONOUNSATURATED fatty acids affect HDL and LDL levels? (Raise or Lower)
HDL: _________________
LDL: ___________________
51. Hydrogenation creates what type of “man-made” fatty acid? _____________________________
52. How much fiber does the average American need each day? ____________________________ 53. What are the three types of carbohydrates?
1. ___________________ 2. ______________________ 3. _____________________
54. What type of carbohydrate is simple? ________________________
55. What type of carbohydrate is complex? ________________________
56. Which type of carbohydrate (simple or complex) is the BEST energy source? _______________ 57. What two types of leavening agent do quick breads use? 1. ___________________ 2. ______________________ 58. What type of leavening agent does yeast bread use? _____________________________
59. What gas is produced to raise yeast bread? ____________________________
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60. What ingredient feeds
yeast? _____________ What ingredient controls
yeast? _____________
61. Which mixing method has you make a well in the middle of the dry ingredients and then add all the liquid ingredients at once? Muffin Method or Biscuit Method? (Circle One)
62. Which mixing method has you cut fat into the flour and then knead the dough? Muffin Method or Biscuit Method? (Circle One)
63. If I have 1 cup of uncooked rice, how much cooked rice would I end up with? _______________
64. Rice should be cooked with the lid: ____________ (On or Off)? 65. If I have 1 cup of uncooked pasta, how much cooked pasta would I end up with? ____________
66. Pasta should be cooked with the lid: ___________ (On or Off)? 67. What type of rice has the most fiber? _______________________________________________
68. What are amino acids? __________________________________________________________
69. How many essential
amino acids are there? __________________________________________
70. What is a complete protein? (Define and list a food source example.) _____________________
___________________________________________________________________________
71. What is an incomplete protein? (Define and list a food source example.) __________________
___________________________________________________________________________
72. What is a complimentary protein? (Define and list a food source example.). ______________
__________________________________________________________________________
73. List the five functions of eggs and an example of a food product it would be used in:
Function
Food Example
74. What two vitamins is milk fortified with? _____________________________________________
75. Define:
1. Pasteurization: _____________________________________________________________
2.
Homogenization: ___________________________________________________________
76. List the Vitamins according to their categories: Fat-Soluble Vitamins
Water-Soluble Vitamins
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77. List the Minerals according to their categories:
Macro Minerals
Micro/Trace Minerals
Electrolytes
78. What is the function of an electrolyte? ______________________________________________
79. What disease could you get if you are deficient in calcium? ______________________________
80. What disease could you get if you are deficient in iron? _________________________________
81. What vitamin can you get from sunlight, as well as dairy products? ________________________
82. Which vitamins main function is to promote vision and protect against blindness? ____________
83. What is the main function of Vitamin C? _____________________________________________
84. What is another name for Vitamin C? _______________________________________________
85. What disease could you get if you are deficient in Vitamin C? ____________________________
86. What vitamin will help prevent neural tube defects like spina bifida? _______________________
87. What vitamin will help your blood clot normally? _______________________________________
88. List five ways to preserve nutrients when cooking fruits and vegetables? 1. _______________________________________________________
2. _______________________________________________________
3. _______________________________________________________
4. _______________________________________________________
5. _______________________________________________________
89. What are the two very
best ways for cooking vegetables to preserve the most nutrients?
1. _______________________________________________________
2. _______________________________________________________
90. List the 5 steps in the Farm to Table Process:
1. ____________________
4. _____________________
2. ____________________
5. _____________________
3. ____________________
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The flask will be filled with water (at a constant rate of 500 gallons per minute).
It will take me exactly 10 minutes to escape from the chains.
The diameter of the tank at 1 foot intervals.
I am 5 feet 9 inches tall, and I'm pretty skinny so that you can ignore both my volume and the volume of the stool in your analysis.
A gallon is equal to 0.13368 cubic feet.
You can think of the volume and the height of the water as functions of time. You can easily find an expression for V (t), and then use your expression for volume in terms of height to solve for h(t).
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This is an engineering problem and not a writing assignment. Please Do Not Reject. I had other engineering tutors on bartleby help me with problems similar to this one.
This problem must be presented in a logical order showing the necessary steps used to arrive at an answer. Each homework problem should have the following items unless otherwise stated in the problem:
a. Known: State briefly what is known about the problem.
b. Schematic: Draw a schematic of the physical system or control volume.
c. Assumptions: List all necessary assumptions used to complete the problem.
d. Properties: Identify the source of property values not given to you in the problem. Most sources will be from a table in the textbook (i.e. Table A-4).
e. Find: State what must be found.
f. Analysis: Start your analysis with any necessary equations. Develop your analysis as completely as possible before inserting values and performing the calculations. Draw a box around your answers and include units and follow an…
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Recommended textbooks for you
- Automotive Technology: A Systems Approach (MindTa...Mechanical EngineeringISBN:9781133612315Author:Jack Erjavec, Rob ThompsonPublisher:Cengage Learning
Automotive Technology: A Systems Approach (MindTa...
Mechanical Engineering
ISBN:9781133612315
Author:Jack Erjavec, Rob Thompson
Publisher:Cengage Learning