Foods and Nutrition Final

Cook to 165˚

Poultry, leftovers, stuffing

Cook to 155˚

Ground beef, sausage, brauts

Cook to 145˚

Steaks, roast, pork chop

Cook to 140˚

Onion rings, fries, mozzarella sticks

Hand Washing Procedure

1. Wet hands with warm/hot water

2. Lather with soap

3. Scrub for 10-15 seconds

4. Rinse hands under clean running water

5. Dry hands

Cross Contamination

The transfer of harmful bacteria from one thing to another

Ex: Cutting meat and vegetables on the same board

Safe ways to thaw food

1. In fridge

2. Place under warm, clean, running water

3. Cook

4. Microwave and cook immediately

Foodborne Illness

Sickness caused by harmful bacteria (spores and toxins) in food

Most at risk

Young children, pregnant ladies, the elderly, and the chronically ill

Knife hold

Put thumb and pointer finger on opposite sides of blade. Three other fingers wrap around the handle.

Setting up a cutting station

1. Put a damp towel under the cutting board

2. Set up two bowls, one for waste and one for usable product

3. Wash all surfaces

Mise en place

Put in place

Flour

Stir and scoop when measuring

Brown sugar

Pack in when measuring

16 tbsp

1 cup (to tbsp)

3 tsp

1 tablespoon (to tsp)

8 oz

1 cup (to oz)

Tablespoon

Tbsp, T

Teaspoon

Tsp, t

Volume

The amount of space an ingredient takes up

Weight

Measures the heaviness of the ingredient

Recipe

1. List of ingredients (& amounts)

2. Yield

3. Cooking method, temperature, and time

4. Container size and shape

5. Step-by-step instructions

6. Nutritional information

Cube

Cut food into square pieces about ½ inch in size

Mince

Cut into small, irregular pieces using a chef’s knife

Dice

Cut food into square pieces about 1/8 of an inch in size

Chef’s knife

Larger knife used for a variety of purposes

Breading

1. Coat with flour

2. Coat with liquid (beaten egg or milk)

3. Coat with seasoned crumbs or cornmeal

Cream

To beat ingredients, such as butter and sugar, until they are soft and creamy

Work triangle

1. Cooking

2. Storage

3. Sink

Kitchen shapes

1. U-shaped

2. L-shaped

3. Corridor

4. One wall

Fridge

Fruits are stored in the ______

Fruits

Citrus, Berry, Melon, Pome, Drupe, Tropical

Cooking fruits/vegetables

Baking, grilling, frying

Convenience forms

Canned, frozen, dried

1-2 cups

Daily amount of fruits needed

Vegetable storage

Potatoes and onions in a cool, dark place. Others put in a ziplock bag in the crisper drawer.

2-23 cups

Daily amount of vegetables needed

Parts of a Grain Kernel

Germ, Endosperm, Bran

Doubles

When dry pasta is cooked, what happens to the volume of the pasta?

Al Dente

To cook so that the pasta is firm to the bite, not mushy

5-8 oz

Daily amount of grains needed

Baking powder or baking soda

Quick bread leaving agents

Muffin Method

A method of making quick bread in which liquid ingredients are lightly mixed into dry ingredients to create a batter with a lightly coarse yet tender texture.

Biscuit Method

The method gives flaky layering and is used to make biscuits, scones. and shortcakes

Gluten

Insoluble protein composite made up of two proteins, gliadin and glutenin

Conventional Method

Yeast is first dissolved in warm water to activate yeast

Quick Mix Method

Dry yeast is combined with the dry ingredients first then with liquid

Lactose

Sugar in milk

Saturated

What kind of fat is dairy?

3 cups

Daily amount of dairy needed

Complete proteins

Where do we get essential amino acids?

Protein not from animals

Beans, soy, and nuts

Saturated

What kind of fat are eggs?

They could be contaminated

Why crack eggs into a bowl first, instead of mixture?