NUFS 250 midterm lab 1-5

common modified diets

1. food allergy and food intolerance

2. nutrient modification

3. texture modification

food allergic reaction

• adverse reactions that occur when the body’s immune system overeacts to an allergen

• sysptoms may progress from mild to severe

• skin, respiratory, gastrointestinal, cardiovascular

food intolerance

• type of reaction that does NOT involve the immune system

• caused by a lack of ability to properly digest a food (often gastrointestinal)

• ex. lactose intolerance

milk allergy

• no cure for the allergy

• occurs when person’s immune system reacts abnormally to milk proteins (ie. casein, whey)

lactose intolerance

• occurs when a person cannot digest lactose (sugar in milk)

• person does not produce the enzyme “lactase” that breaks down lactose

other names for milk

• Beta-lactoglobulin

• Casein, rennet

• Caseinate (without lactose or demineralized whey)

• Hydrolysed casein

• Lactalbumin and lactalbumin phosphate

• Lactoferrin, lactoglobulin

• Whey and whey protein concentrate

lupin

belongs to the same family as peanuts and can trigger allergic reactions

reason for texture modification

• swallowing difficulties

• aspiration (food in lungs)

• medications

• changes in saliva production

• poor denition and health

easy to chew texture

• Foods must be soft and moist

• May need to be diced, minced or mashed to make them easier to chew

• May need to be moistened by adding sauce, oil, butter, salad dressings, etc.

soft texture

• Food must be soft and moist

• Fork-mashed foods like cooked vegetables, soft fruit without skin, most milk products, soft cheese

• Soft grain products, Salad type, minced or cheese sandwich fillings

• Foods that are not soft enough need to be diced need to be 1 cm or less

• Fork tender, mashable meat may be served (e.g., meatloaf,

minced texture

• Some foods may be soft enough to mince with fork

• Other foods may need to be minced in a meat grinder – avoid over processing (do not puree food)

• Add 15 mL liquid at a time (juice, milk, gravy or sauce) to the food to make it moist after it has reached a minced consistency

• Do not add water

pureed texture

• must be soft, moist, and smooth

• Mounding & Volume: Holds shape on a spoon; minimum 7.5–10 mL per teaspoon.

• Thinning Rules:

  • Add 15 mL at a time of nutrient/flavor liquids (gravy, milk, juice, sauce, cooking liquids).

  • NEVER use water.

  • Match temperature (hot liquids for hot foods, cold for cold).

nutrient modification

• Modifications to help reduce and add something to the diet to help accommodate or improve health

• examples: less sodium-rich foods and more high-fibre foods

• modifications that can help accommodate gluten-free diets

food literacy

• knowing about food

• having food skills

• feeling confident when choosing, preparing, and eating food

• making healthier food decisions most of the time

• improved by having a supportive food system, environment, living situation, and culture and tradations

knowing about food

• high fibre or low sodium

• boiling, baking, frying

food skills

• plan and shop for meals

• chop food, measure ingredients

• use a recipe and handle food safely

feeling confident about food

• being able to tell the difference between false and true healthy eating info

• choose and buy food that is good for you

• able to cook tasty meals using food you have

• attiudes you have about food

when to use dry measuring cups

• if the ingredient cannot level itself

• ex. flour, sugar, sour cream

when to use liquid measuring cups

• if ingredients CAN level itself

• ex. milk, honey

sifted flour measurement

• Estimate the amount of flour needed, and sift it into a bowl or onto a piece of wax paper

• spoon lightly into the dry measure until overflowing

• DO NOT shake or tap the dry measure to settle the flour

• level off the excess

unsifted flour measurement

• stir the flour

• spoon lightly into dry measure until overflowing

• level off

whole wheat flour measurement

• stir lightly (DO NOT SIFT)

• spoon lightly into dry measure

• level off

granulated (white) sugar measurement

• spoon into dry measure unti overflowing and level, sift only if lumpy

brown sugar measurement

• pack tightly into the dry measure, ensuring there are no holes, level off

• When turned out of the dry measure, it should hold its shape until touched

• If the sugar is lumpy, roll, sift or put it in a blender before measuring

icing sugar measurement

• sift once with twice the amount of sugar

• spoon and overflow in a dry measuring cup

• level off

dry measure method

• Press soft fat into the dry measure while avoiding air bubbles; level off with a straight edge

• Used for plastic fats

water displacement method

• fill glass liquid measuring cup with cold water

• add fat until it reaches desired amount, ensure no fat rises about the water, the measure is on a level surface and the water level is viewed at eye level

• used for plastics fats

same method can be used to measure other amounts of fat by adjusting the volume of water used

cutting up method

• cut according to the measurements on the wrapper

• used for fats ex: butter

How should viscous liquids be measured

• pour oil or spray with oil to create a film and prevent sticking

• A rubber spatula can be used to scrape out the remaining

taste like a chef

• use all your senses

• describe new flavours

• use the 5 bite rule (take AT LEAST 5 bites)

• its okay not to like something

appearance of food

• Shape, size, and colour of the outside surface.

• Interior colour (for certain baked products and meats).

• Overall presentation and garnishing

texture of food

• Structure of the product (e.g., size of gas cells, thickness of cell walls for baked goods).

• Body, consistency, or mouthfeel (for liquids like pudding or soup).

tenderness of food

• Ease with which the product can be cut, broken, or chewed.

• Moistness (for baked products).

• Juiciness (for meat).

flavours of food

• Typical taste and aroma of the food as it is chewed.

• Presence of any 'off flavours' or deviations from the typical.

serving temperature of food

• Appropriate temperature for optimum enjoyment (hot foods hot, cold foods cold, some at room temperature).

manner of serving

• Influence of presentation on appearance.

• Consideration of color, size, and shape of food pieces.

• Appropriate use of garnishes (avoiding over-garnishing)

5 basic tastes

Salty – The presence of sodium chloride (table salt)
Sweet – The presence of sugars and some other molecules (white sugar)
Sour – The presence of acid/free hydrogen ions (vinegar)
Bitter – The presence of bases (quinine)
Umami – The presence of free glutamates (monosodium glutamate)

Samantha has been learning about where her vegetables are grown, the conditions in which they thrive, and how they are packaged for sale. Which aspect of food literacy is Samantha improving?

Food systems

Oliver is learning how to sauté vegetables and follow recipes to create balanced meals. Which aspect of food literacy is he developing?

Food skills

Ava is focusing on improving her ability to identify healthy foods by learning to read food labels for sodium and fiber content. What aspect of food literacy is she enhancing?

Confidence in choosing healthy foods

David is researching the environmental impact of food production and distribution in his area. Which food literacy concept is he expanding?

Food systems

Ella wants to understand how her food choices impact her overall health and energy levels. Which aspect of food literacy is she focusing on?

How food affects your health

What is mise en place

"everything in its place"

the setup/ organizing everything required before cooking.

brunoise cut

• finely diced vegetables that are cooked in butter and used to flavour soups and sauces

ex. onion

julienne cut

• long thin cut

ex. bell peppers

chiffonade cut

• roll leafy greens together so they don’t break

• finely slice into thin strips

ex. spinach

paisant cut

• cut in half, then quarter it, then in 2-3 mm cuts, very uniform to cook evenly

ex. leek

mirepoix cut

• cuts for carrots, celery, and onion

• cut in half, then quarter it, then cut 4-5mm

• used for as flavour bases in soup

chef knife

big knife

How should you walk with a knife

blade pointed down, arm beside you

Sharp knives are safer to use

True

How should a knife be held when cutting. What is this grip called

• flat of their thumb and index finger knuckle with the rest of their fingers wrapped around the blade.

• Pinch grip

How should food be held when cutting

• "bear claw" tuck fingers under, curl thumb behind round foods

• cut in half and place flat

What should the motion of cutting look like

• Put the tip of knife down first and use then a smooth rocking motion as you cut through the food

paring knife

small knife

how to cut with paring knife

• while using bearclaw, tip of the knife to the food and drag it backward

Plating food on a white plate or cutting board represents what technique of adding value to food

choosing your canvas

Piling up food on a plate is which technique of adding value to food

dimension

What is the pros/con of symmetry in plating

pro: looks organized/well thought out

cons: outdated

Leaving a plate empty on one half is what technique of plating

negative space

Wiping any spills or sauces off a plate is what technique of plating

keeping it clean

bleach solution

Final solution strength:  100 – 200 ppm chlorine

• 2 - 5 ml (1/2 – 1 tsp) bleach per litre of water

• 15 – 30 mL (1 – 2 tbsp) bleach per gallon of water

• REPLACE bleach solutions DAILY  

danger zone

4 – 60°C

soups

nutritious and inexpensive

store bought soups

high in sodium, sugar and other ingredients like emulsifiers

What do sauces do

enhance flavour

add texture: moisture/creaminess

Appearance

changes nutrient profile

Broth

simple clear soup without solid ingredients (unthickened)

Vegetable soup

clear broth with added vegetables (unthickened)

consomme

rich dark broth that has been clarified to make it clear (unthickened)

cream soups

thickened with a roux or thickening agent + milk/cream

Purees

Thick soup, naturally thickened by pureeing ingredients

stocks

substitute water, made from leftover animal parts/ vegetables

bisques

rich, thickened cream soups usually has shellfish (egg yolk thickened)

Gazpacho

chilled soup

stew

thicker than broth soups and

often do not have cream

roux method

flour and fat are mixed and briefly cooked, then the liquid is added

liquid dispersion method

does not require fat: uses starch instead

starch mixed with cold liquid then poured into hot liquid

what ingredients are sauces made of

liquid

thickening agent

seasonings and flavouring

how to prevent scorching

use a heavy pan

constantly stirring

storage for soups

refrigeration for 3-5 days

dairy or egg based: 1 day

true or false: starch+fat should be combined in cold liquid before cooking to avoid lumps

true

strongest thickening agent

cornstarch, also glutenfree

How to prevent curdling

Do not combine milk and simmering without roux

(always have roux before adding cream)

2. don't boil soup after milk is added

3. don't add cold milk

How is curdling caused

heat and acidity

starch thickeners stablize and prevent curdling

What step makes bechamel glossy

boiling and stirring constantly

hydrogenation

created solid fat from liquid oil by double bonds

smoke point

the temperature which fat begins to break down and smoke

(broken down into glycerol and fatty acids)

Acrolein

blue smoke, which glycerol can be even more broken down into

fats with ______ smoke point should be used for frying

high smoke points

ex. canola, peanut, vegetable

roles of fats

tenderness

fat soluble vitamins

taste

visual appeal

enegry

oven frying

similar to deep frying but lower fat content

Temperature used for deep fying

420 Fahrenheit

216 degrees

pan frying

medium heat, low smoke point fats, ex: butter, EV olive oil

Stir frying

high heat, high smoke point fat ex: peanut oil, corn, canola

T or F: Butter can be frozen for several months and not have chemical change

true

T or F: Margarine can be frozen for several months and not have chemical change

false

Where should oils/shortenings be stored and why

cool dark place and sealed to prevent rancidity and oxidation

What is rancidity

fatty acids or triglycerides break down causing off flavour

What can happen to oil when stored below room temp

cloudiness

What primarily makes a salad dressing

oil and acid