Safety and Sanitation Quick Review TEMP?

= ______ Second Process

= _____ °F and ______°F

1. __________________ 2. __________________ 3. __________________NEVER USE ____________

_______________Thaw Meat?????

Ammonia + Bleach = _________________

__________

__________

__________

__________

__________= ____________ (#1!)

= ____________

= ____________

= ____________

Gloves are worn/changed when:____________________________________________________________________________________________________________________________________________________________________________

__________

__________

__________YOPI

____ °F

____ °F

____ °F

________________________________________

_____

FAT- TOM

__ ____

Hazards to food

Safety and Sanitation TEMP? o

= ______ seconds

= _____ °F and ______°F

1. ___________ 2. ___________ 3. ___________

__________

__________

__________

__________

__________= ____________ (#1!)

= ____________

= ____________

41 135

Cover with a LidCover Baking Soda

Fire ExtinguisherNEVER USE :Water Flour Thaw Meat?????

20

In the refrigerator for 2-3 days

Under cold, RUNNING WaterOr change water

every 30 min

In the microwave, if used immediately

E. Coli- 155 degrees

Botulism

Staphylococci

Hepatitis

Salmonella

Ammonia + Bleach = _________________Deadly, Toxic Gas

= ____________

As part of thecooking process

________________________________________

Food Acid Time Temp

Acid

Moisture

__________

__________

YOUNGOLDPREGNANT IMMUNE COMPROMISED

Norovirus

Campylobacter SPP

Clostridium Perfringens

____ °F

____ °F

____ °F 165

155

145

Gloves are worn/changed when:____________________________________________________________________________________________________________________________________________________________________________

Hands have been washed and after antiseptic has been used

Hands have open sore or woundChanging tasks

Glove become torn

40 165FAT-TOM

Microbes

Kitchen Management

TABELSPOON ___ ___ ___ PACKAGE ___OUNCE _________ TEASPOON ___ ___CUP _________ QUART _________POUND ___ _____ HOUR _________GALLON _________ MINUTE _________PINT _________

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

Recipe Basics

Same: __________________________

___________________

____________________Changes: __________________________

_________________________

_________________________

or

Microwaves cause food molecules to

___________________

1. ___________ 2. ___________ 3. ___________

Standing Time Is:Microwave Safe Materials

It’s Important Because:

CUTTING:

____________ : to cut food into small pieces

____________ : to cut food into very small cubes

____________ : the tear food into small thin strips using your hands or a 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 mix a fat and flour together using a cross cutting motion

____________ : 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 roll in or lightly sprinkle food with a dry ingredient

____________ : to remove a thin layer of peel from a fruit or vegetable

Attracted to?

Pack it in

Kitchen Management-

Recipe Basics

Cutting Board Oven Thermometer

Pastry Blender

Peeler Slotted Spoon

Dry Measure Cups

Wire Wisk/Whip

Liquid Measure Cup

Chef’s Knife

Colander/Strainer Wooden Spoon

Ladle

Spatula Measure Spoons

Meat Thermometer

Turner Paring Knife Rolling Pin

Bread Knife Tongs Rubber Scraper

or

Microwaves cause food molecules to

___________________

1. ___________ 2. ___________ 3. ___________

Standing Time Is:Microwave Safe Materials

It’s Important Because:

The amount of time food is allowed to sit AFTER microwave cooking

It allows the food to finish the cooking process

TABELSPOON = T, Tb, Tbsp PACKAGE = pkgOUNCE = oz TEASPOON = t, tspCUP = C, c QUART = qtPOUND = #, lb HOUR = hrGALLON = gal MINUTE = minPINT = pt

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

PaperPlasticGlass

Water

Sugar

Fat

Vibrate

Same: Temperature, Directions, Cooking Temp

Changes: Amount of ingredients,

Cooking time, Size of pan

Liquids

Flour

Sugar

Brown SugarSalt

Shortening

Attracted to?

Sugar Other Name

Food Source

Purposes of Ingredients

Flour

Eggs

Salt

Sugar

Liquid

Fat

Leavening

C = __ grams=

=

RicePasta

Cooked

Carbohydrates ___________ =

Muffin:

Biscuit:

Digestion

Quick Breads=

________

_________

Sugar Other Name

Food Source

Sucrose Table Sugar

Fructose Fruit Sugar

Glucose Blood Sugar

Maltose Malt Sugar

Lactose Milk Sugar

Purposes of Ingredients

Flour Structure and body

Eggs Color, texture, nutrients

Salt Flavor, controls yeast

Sugar Aids browning, feeds yeast

Liquid Moisture, activates yeast

Fat Flavor, tenderness

Leavening Airy, volume, light, porous (yeast, baking powder/soda)

C = _4_ gramsProvides Energy

Simple Sugars

Complex Starches

Simple SugarsInsoluble Soluble

Aids in Digestion Cholesterol

Must have WATER

FiberRoughage

Cellulose

20-35 g

=

=

RicePasta

Cooked

Muffin:

Biscuit:

Bran

Germ

Endosperm

Cauliflower topfew tunnels

Flaky layersStraight sides

Carbohydrates Endosperm=

Digestion

Waffle Muffin Biscuit Pancake Nut /fruitbread

cornbread

Quick Breads= yeast

Fiber Vitamin Minerals

Starch

Unsaturated fatty acid viatmins and minerals

Lipids

Appear to: Appear to: Appear to:

Fat = ___/gram

CHOLESTEROL:

L = And _________HFatty Acids:

Low-Fat Cooking Methods________________________________________________________________________________________________

Cholesterol is never found in:

Functions of FAT

Trans(saturated) fatty acid=

Lipids-

Appear to: Appear to: Appear to:

MeatMilk ProductsButterLardShorteningTropical Oils

Vegetable Oils-Corn oil-Safflower oil

Olives Olive OilAvocadoPeanutsPeanut Oil

Fat = 9/gram

CHOLESTEROL: Fat-like substance

L = And STROKEHFatty Acids:

Oils Solids

DL DL

osers eros

Saturated Monounsaturated ( #1)Polyunsaturated

LDLHDL

LDLHDL

LDLHDL

Functions of FAT

Reserve Energy

Insulation

Healthy Skin

KADE

Flavor

Feel Full Longer

Cell Growth

Cholesterol is never found in:PLANTS

Low-Fat Cooking MethodsGrillingBroiling

PoachingRoasting

Yogurt for MayoOils for Solid Fats

“Solid”

Trans(saturated) fatty acid?= & Margarine

Proteins

Proteins = ___/gram

Functions of Eggs

Prevent Scorching?

Complete vs Incomplete

Essential Amino Acids

How many?What are they?

Storage eggs?

Complimentary Proteins=

Serving size:

RAW

_____

________

________CooK an egg

Proteins-

Functions of Eggs:

Complimentary Proteins=

4

Builds and Repairs Body Tissue

BinderMeatloaf

ThickenerPudding

CoatingBreaded Chicken

LeaveningAngel Food

EmulsifierMayo

HomogenizationFat Particles

PasteurizationKill Bacteria

A C I D

I N O

A M Amino Acids

How many? 9What are they? Building blocks of protein

Proteins = ___/gram

Complete vs Incomplete

CompleteMilkCheeseMeatFishEggs

IncompleteNutsBeansRiceLegumesCereals/Grains

Storage eggs?

A C I DI N O

A M

Fortified A & D

Serving size:

EcoliListeriaSalmonella Campylobacter

Stir on low or microwave Milk Prevent Scorching?Cook an egg?scrambled friedhard cooked soft cooked poached

1. Deficiency: ________________________________2. Toxicity: __________________________________3. Water Soluble: _____________________________4. Fat soluble: _______________________________5. Macro: ___________________________________6. Micro or Trace: _____________________________7: Electrolyte: ________________________________

Functions of Water

Veggies with the most

vitamins and minerals?

What destroys the nutrients in…

Preserve nutrients in veggies by:

How do you prevent this…

Water, Vitamins & Minerals= _____ cal per gram

Vary your_____

____________

____

___________

Dehydration

Need? _____

Water, Vitamins & Minerals= 0 calories per gram

1. Deficiency: Not enough of something (shortage)2. Toxicity: Too much of something (toxic/poisonous)3. Water Soluble: Dissolves in water4. Fat soluble: Dissolves in fat5. Macro: Large/big amount6. Micro or Trace: Small/tiny amount7: Electrolyte: Minerals that help maintain fluid balance in the body

Functions of Water

Veggies with the most

vitamins and minerals?

What destroys the nutrients in…

Conservation cooking methods include:

How do you prevent this…

A. Carries water soluble vitaminsB. Regulates body temperatureC. Carries waste products outD. Prevents dehydration

Heat Air

Water

MicrowaveBake

SteamStir FrySimmerSauté

Soak/cover with ascorbic acid/fruit juice.

Sodium&

Potassium

CalciumMacro-Minerals

IronMicro/Trace-

Minerals

K

A D

E

Fat-Soluble

B9

Folate

Ascorbic Acid

Water-Soluble

Electrolytes

Dehydration

6064 OZ

MyPlateDietary Guidelines

Healthy Eating Patterns

Label, color, and identify key consumer message1. Eat ____________ foods.

2. Balance______________ to manage weight.

3. _____________sodium, fats and added sugars, refined grains and alcohol.

4. _____________vegetables, fruits, whole grains, milk seafood and use oils in place of solid fats.

5. Build healthy ______________that meet nutritional needs over time at an appropriate calorie level.

6. Include ______________________ as part of 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.

Circle nutrient dense

Caloric needs are based on

Choose oils that provide_____________ fats.

Foods Class Makes Very Wise People

 

Six Essential Nutrients

F =

C =

M =

V =

W =

P =

 

MyPlateDietary Guidelines

Healthy Eating Patterns

1. Eat nutrient dense foods.2. Balance calories to manage

weight.3. Reduce sodium, fats and added sugars,

refined grains and alcohol. 4. Increase vegetables, fruits, whole

grains, milk seafood and use oils in place of solid fats.

5. Build healthy eating patterns that meet nutritional needs over time at an appropriate calorie level.

6. Include physical exercise as part of 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.

Cross out the bad food choice

Caloric needs are based on

Choose oils that providehealthy fats.

8 oz of seafood/week

60 minutesphysical exercise

X

AgeGender

Physical Activity

FruitsMake half your plate fruits and vegetables.

VegetablesMake half your plate fruits and vegetables. Eat red, orange and dark green vegetables.

Grains

Make half your grains whole grains.

Protein

Keep meat and poultry

portions small and lean.

Dairy

Switch to low-fat or fat-free milk. Get your calcium rich foods.

Label, color, and identify key consumer message

Six Essential NutrientsF = Fats/Oils =9

C = Carbohydrates=4

M = Minerals=0

V = Vitamins=0

W = Water=0

P = Protein=4 /4(9)ers

Foods Class Makes Very Wise People

9 amino acids