Nutrition Culinary Arts 1 Chapter 7 Food Safety

Nutrition & Culinary Arts 1 Chapter 7 Food Safety & Sanitation 30 points

Food Safety…. �A. Food Safety 1. Definition---- practices that help to keep foods safe and prevent a foodborne illness a) 80 million cases of food-borne illness per year b) an illness may be mild (1 -2 days) to severe (requiring hospitalization) c) children, pregnant women, and the elderly most susceptible

Food Safety…. 2. Causes a) microorganisms * definition---- tiny living organisms only visible through a microscope * types bacteria---- a “bad” type of microorganisms found in food causing an illness

Food Safety…. ** e-coli: causes mild to severe, possibly bloody, diarrhea and cramping within 1 -7 days following consumption; found in contaminated water, contaminated beef, unpasteurized milk and apple juice ** listeria: causes fever, muscle ache, and diarrhea and possibly spread to your nervous system within 1 -30 days following consumption; found in contaminated soil/water, ready-to-eat foods (hot dogs), meat & dairy products

Food Safety…. ** salmonella: causes all typical flu symptoms that can take several weeks to be eliminated from the digestive tract/bowels; found in raw/under-cooked foods , such as eggs, poultry, and meat ** clostridium botulinum: causes dry mouth, facial weakness, blurred/double vision, difficult breathing, swallowing or speaking , and paralysis; found in foods that are not properly processed

Food Safety…. ** staphylococcus aureus: causes flulike symptoms caused by the spread of bacteria found in human skin, nose, and throat when foods are not properly handled *Toxins---- a poison found in food that can cause an illness, such as mercury in fish * Parasites---- an organism that feeds off a host and then potentially causes harm to the host, such as tapeworms in

Food Safety…. 3. Preventions a) Personal hygiene * wear clean clothes and/or cover with an apron * remove dangling jewelry * pull hair back off face & neck * wash hands well! (sing abc’s) before beginning lab, after using bathroom, or blowing nose, etc. * wear rubber gloves * avoid sneezing or coughing over food

Food Safety…. b) Work Methods * prevent cross-contamination: the transfer of micro-organisms from a food to another food OR from a human to a food * avoid soft wood cutting boards * wash the top of cans before opening * use 2 towels---- 1 for spills & 1 for drying dishes * when washing dishes, use HOT soapy water * keep pests out of work areas

Food Safety…. �B. Proper Food Handling 1. Guidelines a) cook foods to proper internal temperatures or until thoroughly cooked b) taste foods derived from animals after completely cooked c) do not leave food out for more than 2 hrs at room temp (68 -70 degrees F) or more than 1 hr if above 90 degrees F. Discard if necessary

Food Safety…. d) keep extra foods at proper temperatures until ready to use e) do not add more food to a serving dish that has been out for awhile, get a clean dish f) when reheating foods, bring to 165 F g) do not thaw foods at room temp, use the microwave or cooling water bath method: a process of submerging foods in cold water,

Food Safety…. 2. Storage a) consider shelf life---- the length of time a food can remain on a shelf and still retain high quality b) shelf life can de extended by making a food shelf stable---- a process of canning, bottling, or packaging a food to extend shelf life c) spoilage--- a process in which foods quality can be broken down, resulting in a bad odor and/or taste

Food Safety…. d) causes * heat---- speeds up chemical reactions that cause spoilage * air---- can destroy nutrients and cause bad taste * moisture---- provides an opportunity for microorganisms to multiply * light---- can destroy nutrients * dirt--- can contain harmful microorganisms * food packaging---- improper packaging, such as dents in cans, can speed up spoilage process

Food Safety…. e) preventions of spoilage * buy only what you need * use first in-first out (FIFO) method * look for sell by dates * clean storage areas regularly

Food Safety…. f) types of storage * cold (40 degrees F or below) ** typical foods include grocer refrigerated section ** most fruits and veggies, with exception of potatoes and onions ** whole-grain products, seeds, and nuts (due to oils) ** leftover cooked foods ** baked goods with cream filling ** those stated on the label directions (better safe than sorry!)

Food Safety…. * freezer (0 degrees F or below) ** watch for and prevent freezer burn---- a process occurring when food is improperly packaged or stored in the freezer for too long ** remember not all foods freeze at 32 degrees F!

Food Safety…. �C. Careers in Food Safety & Sanitation 1. Sanitarian---- an individual who coordinates sanitation programs and duties for workers in food establishments 2. Safety Inspector---- an individual who inspects machinery, etc. in food processing plants ** Note: as a school we are not required to follow many of these same procedures, but we will follow most!

Nutrition & Culinary Arts 1 Chapter 2 Nutrients 15 points

Nutrients…. �A. Types 1. Carbohydrates---- the body’s main source of energy, found in breads, corn, rice, and pasta, as well as dry beans and peas a) complex * starches * dietary fiber: the only carbohydrate that does not provide energy, but helps to move foods through the body ** insoluble: does not dissolve in water, found in fruit/veg. skins and whole wheat products ** soluble: dissolves in water, found in fruit, veg. , beans, peas, and oats

Nutrients…. b) simple * refined sugars a type of sweetener naturally found in foods, sucrose (table sugar) being most common 2. Fats----- a concentrated source of energy that helps to transport nutrients to through the body, found in various animal and plant foods c) types * saturated: fats that raise LDL cholesterol in the body (meat, poultry

Nutrients…. * polyunsaturated: fat that seems to help lower LDL cholesterol ( corn oil, sunflower oil) * monounsaturated: fat that seems to lower LDL and increase HDL cholesterols (olives/oil, peanuts/oil,

Nutrients…. 3. Protein---- helps to build, repair, and maintain body tissue and also helps to provide energy, found in animal foods, as well as a few plant foods a) amino acids---- a chemical buildingblock that make all but 9 of the 22 proteins that the body needs * incomplete: a protein lacking in 1 or more essential amino acids (plants, excluding soy) * complete: proteins that supply the other 9 essential amino acids the body does not supply (animal)

Nutrients…. 4) Vitamins---- chemicals that regulate body processes and help the other nutrients do their job, found in various foods a) water soluble---- dissolve in water and pass into bloodstream easily * vitamin C: helps resist infection (citrus, strawberries, tomatoes) * * vitamin B: (8 types, including thiamin, riboflavin, niacin, folic acid, etc) helps body release energy

Nutrients…. b) fat soluble---- does not easily dissolve, so is absorbed by fat and is transported into the bloodstream through the fat * vitamin A: helps with vision, esp. at night (carrots, dairy, liver, egg yolks) * vitamin D: builds strong bones and teeth (dairy, high fat fish, fortified cereal) * vitamin E: an antioxidant (green leafy veg. , veg. oil, nuts/seeds) * vitamin K: helps blood to clot (green leafy veg. , dairy, eggs yolks, fruits, wheat)

Nutrients…. 5. Minerals---- non-living chemical substances that help the body to work properly, found in various foods a) calcium---- builds strong bones and teeth (dairy, dry beans/peas, tofu) b) phosphorous---- works alongside calcium (nuts, meat, fish, poultry) c) magnesium---- helps make protein (whole grains, nuts, seeds, green veg. ) d) potassium---- helps maintain heartbeat, blood pressure, & nervous system (bananas)

Nutrients…. e) sodium---- helps regulate fluid balance (salt) f) chloride---- works along side sodium (salt) g) iron---- helps carry oxygen to blood (meat, eggs, dried fruit) h) iodine---- helps body use energy (fish, salt) i) copper---- helps body make red blood cells and keep bones, heart, and nerves healthy (whole grains) j) zinc---- helps wounds heal and

Nutrients…. k) selenium---- an anti-oxidant, helps maintain healthy heart (whole grains, meat, organ meats, fish, and shellfish l) fluoride---- helps strengthen teeth and prevent cavities (water supply) 6. Water----- most important nutrient, considered essential to life a) body weight (50%) b) blood (80%)

Digesting Nutrients �A. Digestion 1. mouth 2. esophagus 3. stomach 4. small intestine �B. Other Processes 1. absorption 2. processing/storage 3. oxidation 4. basal metabolism

Nutrition & Culinary Arts 1 Chapter 3 Food Guide Pyramid 10 points

FGP…. �A. Dietary Guidelines for Americans 1. Created by U. S. Department of Agriculture (USDA) & U. S. Department of Health & Human Services (DHS)---- updated January 2011 2. New Recommendations (consolidated from textbook) a) balance calories with physical activities to manage weight b) consume more fruits, vegetables, whole-grains, and fat-free/low-fat dairy products, and seafood c) consume fewer foods with sodium, saturated fats, trans fats, cholesterol, added

FGP…. �B. Food Guide Pyramid 1. Updated on a regular basis a) Food Guide Pyramid---- textbook, 5 groups starting largest portion at bottom and working up, apex is not a food group b) My Food Guide Pyramid---although not in order, 5 groups working left to right with “apex” now in middle, also combines exercise based on age, sex, and physical activity c) My Plate---- current program, more visual, 5 food groups combined with

FGP…. * fruits (strawberry, apple, banana) ** girls 14 -18 yrs: 1 ½ c. ** boys 14 -18 yrs: 2 c. * vegetables (carrot, potato, pea) ** girls 14 -18 yrs: 2 ½ c. ** boys 14 -18 yrs: 3 c. * grains (bread, rice, pasta) ** girls 14 -18 yrs: 3 oz. ** boys 14 -18 yrs: 4 oz.

FGP…. * protein (meat, fish, poultry, dry beans, eggs) ** girls 14 -18 yrs: 5 oz. ** boys 14 -18 yrs: 6 ½ oz. * dairy: (milk, yogurt, cheese) ** girls 14 -18 yrs: 3 c. ** boys 14 -18 yrs: 3 c. * also………but not a food group ** oils (butter, mayo, salad dressing) girls 14 -18 yrs: 5 t. boys 14 -18 yrs: 6 t.

FGP…. ** sweets (desserts, candy, pop) empty calories!!! Limit intake! 2. Combination Foods a) includes more than 1 food group from My Plate b) ex: soup, pizza, casseroles, stir fry

FGP and Advertising… �A. Separate Fact from Fiction 1. Check original source 2. Be alert to bias 3. Read past the headlines & between the lines 4. Consider the evidence 5. Consider research approach

FGP and Advertising… �B. Evaluating Advertisements 1. Limited information 2. Positive images 3. Celebrity endorsement 4. Basic needs appeal 5. Scare tactics! 6. False claims 7. Infomercials �C. Food Myths--- a long held belief about food that is not true

Nutrition & Culinary Arts 1 Chapter 6 Special Topics in Nutrition 15 points

Special…. �A. Pregnancy 1. Eating Habits a) choose low fat, nutrient dense foods b) boost caloric intake---- varies based on person c) choose foods high in iron d) eat a minimum of 2 high protein foods daily e) drink 8 glasses of water daily, as well as other juices and milk f) take nutritional supplements as recommended

Special…. 2. Weight Gain a) 25 -35 pounds recommended for 1 baby or 35 -45 pounds for multiple births (also varies) b) do not diet! c) cravings are normal--- but watch how much you consume!

Special…. �B. General Illnesses 1. Recommendations a) drink lots of fluids b) serve meal that are appealing c) rest d) consider medications; do not need megadose---- a large quantity of nutritional supplements thought to prevent or cure diseases e) take dietary supplements if necessary 2. See doctor if necessary

Special…. �C. Specific Illnesses 1. High Cholesterol 2. High Blood Pressure 3. Diabetes---- the body’s inability to control blood sugars a) juvenile onset: typically born with it, regulated with medication b) adult onset: typically comes with age, regulated with diet 4. HIV/Aids---- a disorder caused by the body’s inability to fight off diseases 5. Food Allergies---- an abnormal physical response to certain foods caused by the body’s immune system (peanuts, shellfish) 6. Food Intolerance---- a physical reaction to a

Special…. �D. Eating Disorders 1. Anorexia Nervosa a) “dieting out of control” b) warning signs * preoccupation with food & weight * rapid weight loss * exercise excessively * may play with their food to make it look like they are eating * food rituals

Special…. 2. Binge Eating a) lack of control in food consumption b) usually brought on by stress & emotional upset 3. Bulimia Nervosa a) “binge/purge syndrome” b) warning signs * preoccupation with food and weight * may leave table immediately after eating * great fluctuations in weight * may abuse diet pills, laxatives, or diuretics * consistent sore throat Note: all have 1 thing in common: poor self esteem!! May also need your help to recognize signs and professional help to stop!

Nutrition & Culinary Arts 1 Chapter 9 Kitchen Equipment 30 points

Equipment…. �A. Major Cooking Appliances 1. Range a) 3 parts * cook-top: uses dials or push buttons to control heat (H, M, or L) * oven: uses dials to control heat much more specifically (350 degrees or broil), cooks foods from the outside in * broiler: uses direct heat from inside the oven or below the oven (no specific temp = no specific control!)

Equipment…. b) types * gas: uses propane gas to heat, heating units are called burners ignited by a pilot light or electronic spark, broiler is typically under the stove * electric: uses electricity to heat, heating units are called elements, broiler is typically inside the stove 2. Convection oven---- similar to a conventional oven except that a fan circulates the heated air, bakes much more quickly

Equipment…. 3. Microwave---- uses a form of energy that travels like radio waves turning electricity into microwaves which are bounced off the sides of the microwave and absorbed by the food, speedy but heat is lost quickly, cooks foods from the inside out

Equipment…. �B. Small Appliances 1. Toaster---- brown bread and other items 2. Toaster Oven---- toasts bread, heats food, and bakes in small portions 3. Electric Skillet---- a type of skillet used for frying, roasting, steaming, and baking

Equipment…. 4. Slow Cooker (Crock Pot)---cooks foods slowly over a long period of time 5. Bakeware---- used to bake items in the oven a) loaf pan---- a deep, narrow rectangular pan used for breads and meat b) cookie sheet---- a flat, rectangular pan used for cookies and biscuits c) baking sheet (jelly roll pan)----

Equipment…. d) cake pan (9 x 13)---- a rectangular pan with 4 deep sides used for baking cakes e) tube pan (angel-food cake pan)---- a round pan with a central tube or a long loaf pan used for baking angel food cakes f) pie pan---- a round, shallow pan with slanted sides used for

Equipment…. g) muffin pan---- a rectangular pan with 6, 12, or 24 smaller sized pans inside used for muffins or cupcakes h) casserole---- a covered or uncovered ceramic pan used for baking and serving foods 6. Cookware---- used to cook foods on the cook-top, sizes often vary due to use/portion size

Equipment…. a) saucepan---- a pan with 1 long handle often used for heating foods b) pot---- a larger heavier pan with 2 short handles used for cooking large quantities c) skillet---- a larger, shallow pan used for browning and frying food d) double boiler---- a pan similar to 2 saucepans stacked upon each other used for heating foods that typically scorch or burn

Equipment…. �C. Cooking Methods 1. Moist Heat Methods a) definition---- a method of cooking in which food is cooked in hot liquid, steam, or both b) types * boiling: reached at 212 degrees F and is visible when small bubbles rise to the surface and break, used when liquids need to evaporate but can cause nutrient loss and toughen foods high in protein

Equipment…. * simmering: reached at 186 -210 degrees F, visible when bubbles are created but stay at the bottom of a pan, some nutrient loss can still occur * steaming: cooking foods over boiling water, used to help food retain its original color/shape/texture * pressure cooking: cooking foods in steam under pressure, can be very dangerous, used for preserving foods

Equipment…. 2. Dry Heat Method a) a method of cooking food, uncovered, without a liquid * roasting: used to give large, less tender cuts of meat a flavorful, crispy brown crust * baking: a method of cooking in the oven (keep in mind that although a recipe may have a liquid in it, the way it is cooked does not), used for cookies, cakes, etc * broiling: uses direct heat to quickly cook a food, does not allow for temperature regulation, used for melting cheese, cooking fish, etc

Equipment…. * frying---- a way to cook foods using various amounts of oil or fat (If this seems confusing, remember that oil and water don't mix, so while fat can take a liquid form, in many ways it's the opposite of water — hence "dry" heat) ** sautéing: uses a small amount of fat to bring out flavors, such as onions and

Equipment…. ** pan frying: similar to French frying, but more oil/fat is used, such as in pan-fried chicken ** deep fat frying (French frying): used when foods need to be immersed in fat, such as French fries

Nutrition & Culinary Arts 1 Chapter 8 Kitchen Tools, Tasks , & Techniques and Recipes 30 points

Tools �A. Cooking Tools 1. Turner---- used to lift and turn flat foods, such as hamburgers and pancakes 2. Tongs---- used to grip and lift bulky foods, such as hot dogs or broccoli 3. Baster---- used for suctioning juices for basting, such as a T’giving turkey 4. Ladle---- used for dipping

Tools…. 5. Pastry Brush---- used for brushing hot foods with a sauce or glaze, such as ribs or cinnamon rolls 6. Skewers---- used to thread pieces of food to cook and/or serve, such as shish-kabobs 7. Thermometer---- used to measure the internal temperature of food, such as candy or meat

Tools…. �B. Cutting Tools 1. Chef’s knife---- a knife with a large, triangular blade, used for general purposes 2. Slicing knife---- a long knife with either a sharp or round tip thin blade, used for carving meats and cutting fruits and veggies

Tools…. 3. Utility knife---- similar to slicing knife but smaller, used for similar tasks 4. Paring knife---- a small knife with a short blade, used for paring (peeling) a thin layer of peel from a fruit or veg. 5. Boning knife---- a knife with a thin, angled blade, used for removing bones from meat, fish, or

Tools…. 6. Bread knife---- a knife with a long, serrated blade, used for slicing breads 7. Sharpening Steel---- used to sharpen the blades of a knife 8. Vegetable Peeler---- used to peel (pare) fruits or veg. 9. Poultry Shears---- similar to regular scissors, but heavy duty and collapsible, used for cutting through bone

Tools…. 10. Food Grinder---- used to grind meats, poultry, fruits and veg. �C. Measuring Tools 1. Dry measuring cups---- an universal set of measurements used for dry ingredients, such as flour or grated cheese * ¼, 1/3, ½, ¾, or 1 cup

Tools…. 2. Liquid measuring cups---- an universal, transparent measurement used for liquid ingredients, such as milk, oil, or honey * marked every ¼ cup 3. Measuring spoons---- an universal set of spoons used for measuring small amounts of either dry or liquid ingredients, such as spices or extracts * 1/8, ¼, ½, or 1 teaspoon and 1 Tablespoon

Tools…. �D. Mixing Tools 1. Electric mixer---- used to mix, blend, and beat foods together, such as a cake 2. Mixing spoon---- used for various hand-powered mixing tasks, such as chocolate milk 3. Sifter---- used for breaking down dry ingredients into smaller particles, such as muffins

Tools…. 4. Whisk (wire whisk)---- used to add air to a food as it is mixed, such as scrambled eggs 5. Rubber Scraper---- used to scrape or remove thick foods from the sides of a bowl, such as cake batter

Tools…. �E. Miscellaneous Tools 1. Can Opener---- used for opening and/or removing the top of a can, such as a can of spaghetti-os 2. Slotted Spoon---- used for removing the liquid from a food as it is lifted from a bowl or pan, such as canned peaches 3. Funnel---- used for transferring liquids from one container to another, typically smaller, container, such as ketchup

Tasks and Techniques �A. Cutting 1. Slice---- cutting a food in larger, thin circular pieces, such as onions or tomatoes 2. Pare---- cutting off a thin layer of outside peel, such as potatoes or carrots 3. Cube (dice)---- cutting a food into small, square pieces, such as ham 4. Chop (mince)---- cutting a food into irregular shaped pieces, such as onions or garlic

Tasks…. 5. Grate---- cutting or shredding foods by rubbing against a rough surface, such as coleslaw 6. Score---- cutting shallow, straight cuts into a food, such as a marinated meat or baked potato �B. Measuring 1. Dry---- scoop and level off with a knife. Note: do not scoop flour, but do pack brown sugar 2. Liquid---- check measurement at eye level and at the bottom of the

Recipes �A. Information Provided in “A Good Recipe” 1. Ingredients---- order used 2. Yield---- the number of servings the recipe makes 3. Time 4. Temperature 5. Equipment 6. Step-by-step Directions---- given in order they need to be completed 7. Nutritional Information---- not included in most

Recipes…. �B. Organization 1. Typically tabbed by category, such as soups or cookies 2. Can also be organized on computer, in a file box, or whatever works best for you. In this class---3 ring binder by chapter

Recipes…. �C. Making Changes 1. Yield a) determine the desire yield b) use formula: desired yield divided by the original yield = number to multiply by c) multiply each ingredient quantity by number generated (answer in b)

Recipes…. 2. Substitutions a) can be done in some cases when you do not have a required ingredient, but measurements may need to be changed b) most cookbooks have this information included in them c) common substitutions * applesauce for fat/oil * mixture of milk/lemon juice for buttermilk * powdered sugar or honey for table sugar * bananas for eggs

Nutrition & Culinary Arts 1 Chapter 11/12 Basic Meal Planning, Budgeting, and Shopping 15 points

Meal Planning �A. Factors to Consider 1. Nutrition---- use My Plate and Dietary Guidelines 2. Eating patterns---- choose different foods 3. Consumer---- consider individual needs, medical issues, likes/dislikes 4. Resources a) time and energy b)food choices and availability

Meals…. c) money d) preparation skills e) equipment �B. Meal Appeal 1. Definition---- characteristics that make a meal both appetizing and enjoyable, i. e. remember “variety is the spice of life”

Meal…. 2. Characteristics a) color b) shape and size c) flavor and aroma d) texture e) temperature 3. Planning a Meal a) create a work plan and a schedule: figure out when you want to eat and then determine times for completing tasks, so that everything is done on time. It is helpful to work backwards in time when trying to set a schedule

Food Costs and Budgeting �A. Budgeting 1. Definition---- a plan for managing money in order to cover the costs of life’s necessities 2. Influential Factors a) total family income b) number of family members c) age of family members d) eating out e) time and skills available f) food waste

Budgeting…. 3. Using a Budget a) set a budget amount b) keep a spending record c) stick with your budget d) evaluate periodically 4. Food Assistance Programs a) National School Lunch program b) Child and Adult Care Food Programs

Budgeting…. c) WIC (Women, Infants, and Children)---- a food program, ran by local public health dept. , for low-income children up to moms who are pregnant, breast-feeding, or children up to age 5 d) Soup Kitchens e) Food Banks

Shopping �A. Terminology 1. Impulse Buy---buying an item not needed or planned for 2. Staples---- items used on a regular basis, such as milk, flour, and salt 3. Coupons---- paper documents providing money off a specific purchase at the time of purchase; typically less than $1 4. Rebates---- refunds given after a purchase has been made and the required documentation sent in; typically more than $1

Shopping…. 5. Bulk Foods---- shelf stable foods purchased in large quantities, such as a 50 lb bag of flour 6. UPC (Universal Product Code)---- a bar code used to identify a product 7. National Brands---- a brand known throughout the world, such as Coca Cola or Kellogg's

Shopping…. 8. Store Brand (Private Label)--- a brand created for a specific store, such as Great Value 9. Generic Brand---- foods produced without a brand name in order to lower cost 10. Famine---- a shortage of a particular product, such as Ireland’s potato famine

Nutrition & Culinary Arts 1 Chapter 24 Garnishing & Seasonings 15 points

Garnishing �A. Definition---- any small, colorful bit of food used to enhance the appearance and texture of a another food �B. Consider… 1. Size---- should be proportionate 2. Color---- should compliment 3. Flavor---- should also compliment

Garnishing…. �C. Types 1. Fruit--- apple feathers, apricot rose 2. Vegetables---- carrot curls, onion rings, or bell pepper cup * julienne---- long, thin slices of food (typically veggies) 3. Protein---- bacon curls, crumbled meat 4. Grains---- granola, croutons---- hard, seasoned bread cubes

Garnishing…. 5. Dairy---- shredded cheese, dollop of cool whip 6. Other---- parsley (most common of all), choc curls, gumdrops, chives---- green onion tops and pimento---a small type of hot pepper typically used for stuffing olives

Seasonings �A. Definition---- ingredients used in small amounts to flavor foods �B. Types 1. Herbs a) definition---- flavorful leaves and stems of soft, succulent plants that grow in a specific temperature zone b) ex: basil, mint oregano, bay leaf, thyme

Seasoning…. 2. Spices a) definition---- ground buds, bark, seeds, stem, or roots of aromatic plants and trees b) ex: nutmeg, pepper corn, cinnamon, gingerroot 3. Seasoning Blends a) definition---- combinations of herbs and spices

Seasoning…. �C. Buying & Storing 1. Buy in small amounts---- as it ages, it will continue to dry out and become rancid 2. Store in a cool, dark place to prevent spoilage and increase shelf life (typically 6 mo-1 yr) �D. Use 1. Substitutions 1 T. fresh= 1 t. dried 2. Add to hot foods: 10 minutes before serving & cold foods: 30 min. to several hours before serving, such

Nutrition & Culinary Arts 1 Chapter 16 F Fruits 15 points

Fruits �A. Nutrient Content 1. Vitamin C---- helps to fight off infection (citrus, strawberries, cantaloupe, kiwifruit) 2. Vitamin E---- an anti-oxidant, (apples, apricots, nectarines, peaches) 3. Beta Carotene---- used to make Vitamin A for eye sight, (yellow and orange fruits)

Fruit…. �B. Types 1. Berries---- a small, fragile fruit with tiny seeds embedded in the flesh (strawberries and grapes) 2. Citrus---- a fruit with a firm, rough skin and a pulpy, segmented interior (lemons and oranges) 3. Melon---- a fruit with a hard, outer rind a fleshy interior (watermelon and crenshaw) 4. Drupe---- a fruit with one large internal seed/pit surrounded by a juicy flesh (peach and avocado) 5. Pome---- a smooth-skinned fruit with a

Fruit…. �C. Ripeness 1. Mature fruits---- fruits that have reached their full size and color 2. Ripe fruits---- fruits that are tender and have a pleasant aroma Note: not all mature fruits are ripe. For example, an avocado will continue to ripen even after it has matured and harvested

Fruits…. 3. Testing for Ripeness a) varies from one to another, but typically speaking, if pressed gently it should give slightly b) will not ripen after harvest: * apples * berries * oranges, grapefruit, and tangerines * pineapple

Fruits…. b) will ripen after harvest: * apricots, avocados, peaches, and nectarines * bananas, kiwifruit, and mango * pears �D. Storage 1. Unripened fruits---- place in a brown bag at room temperature OR for a slower ripening, refrigerate 2. Ripened fruits---- refrigerate in the crisper section and poke holes in plastic bags if necessary to allow moisture to escape OR use “green” bags

Fruits…. �E. Preparation 1. Washing a) never wash with detergent b) use cool water c) scrub thicker-skinned items d) try not to soak in water, they will have nutrient loss 2. Prep for Storage a) after cutting, some fruits must be soaked in citrus juice to prevent enzymatic browning---- discoloration of a fruit’s flesh resulting from exposure to the air (apples, bananas, peaches)

Fruit…. �F. Cooking Procedures 1. Poaching (Stewing)---- cooking a food in a small amount of simmering liquid in order to retain its shape (pears) 2. Fruit Sauce---- cooking a food in a boiling liquid to break down texture (apple, peach) 3. Baking---- cooking a food at high temperatures in the oven (apple, peach, blueberry), fruit should have a high moisture content 4. Microwaving---- cooking a food at high temperature in a relatively short amount of time (apple), fruit should be poked with a fork first to prevent bursting

Nutrition & Culinary Arts 1 Chapter 16 V Vegetables 15 points

Vegetables �A. Nutrient Content 1. Vitamin C---- helps to fight off infection (cabbage, potatoes) 2. Vitamin E---- an antioxidant (broccoli, cauliflower, Brussels sprouts, and other cruciferous--vegetables in the cabbage family) 3. Beta Carotene---- used to make Vitamin A for eyesight (orange and yellow veg. , as well as cruciferous)

Veggies…. �B. Types (description based upon the part of a plant that is typically eaten) 1. Root---- the fleshy part of a plant that absorbs a plant’s nutrients (carrot, beet, turnip) 2. Stems---- a plant consisting of a large shoot or stalk similar to a stem (celery, rhubarb) 3. Leaves----the succulent portion of a plant that stores nutrients (spinach, lettuce, greens)

Veggies…. 4. Seeds---- the part of a plant capable of reproducing into a new plant (corn, beans, peas) 5. Flowers---- a part of a plant that looks similar to a flower (broccoli, cauliflower, artichoke) 6) Bulbs---- a plant stem surrounded by layers of flesh (onion, garlic) 7) Tubers----- a branch off of a root system (potatoes, yams) 8) Fruits---- a plant in which only the fruit of the plant is eaten (tomato,

Veggies…. �C. Storage 1. Potatoes & onions---- store in a cool, dry place. If refrigerated, they will mold and decay more quickly and potato starch will turn to sugar 2. Other---- refrigerate in the crisper section or in brown bags (same as fruits) �D. Preparation 1. Washing---- same as fruit 2. Enzymatic browning---- same as fruit, except that they should be soaked in salt water (potatoes)

Veggies…. � E. Cooking Procedures 1. Steaming---- cooking above boiling water in order to retain shape and nutrients (broccoli) 2. Boiling---- cooking in a large amount of boiling water in order to soften or break down texture (cabbage and potatoes) 3. Microwaving---- cooking a food at a high temperature in a relatively short amount of time (potatoes), veg. should be poked with a fork first to prevent bursting 4. Baking---- cooking a food at high temperatures in the oven (carrots, turnips, potatoes) 5. Frying----- cooking a food in a fat in order to give it a crispy outer texture or to bring out flavors (potatoes, cauliflower, onion, or green pepper)

Nutrition & Culinary Arts 1 Chapter 18 D Dairy and Dairy Products 20 points

Dairy �A. Nutrients 1. Vitamin A---- eyesight 2. Riboflavin (B Vitamin)---- energy 3. Vitamin B 12 ---- energy 4. Calcium---- bones and teeth 5. Phosphorous---- helps calcium 6. Magnesium---- muscle 7. Zinc---- fight off infection 8. Vitamin D (when fortified)---bones and teeth

Dairy…. �B. Types 1. Whole---- 8 g. of fat per 8 oz. 2. Reduced Fat (2%)---- 5 g. /8 oz. 3. Low Fat (1%)---- 2. 5 g. /8 oz. 4. Fat Free (Skim)---- trace of fat 5. Other a) buttermilk---- milk with a tart, buttery flavor and smooth, thick texture b) kefir---- a cultured beverage similar in flavor to yogurt; originally from Middle East= camels milk c) dry milk---- a powdered form of milk, typically fat free

Dairy…. d) evaporated milk---- a canned milk containing ½ the water as regular milk, used as a cream substitute e) sweetened condensed milk---- a concentrated, sweetened form of milk used for making candy and desserts f) lactose-free/reduced---- lactose partially removed/removed for individual who are lactose intolerant �C. Terms 1. Pasteurization---- a process of heating milk to kill enzymes and harmful bacteria 2. Homogenization---- a process in which fat is broken down and evenly distributed throughout the milk

Dairy Products �A. Yogurt 1. Definition---- a product created by adding a harmless bacteria to milk, resulting in a thick, creamy texture with a tangy flavor, often has fruit added for flavor 2. Higher in calcium than milk, but watch for added sugars �B. Cream 1. Definition---- a dairy product created by separating the liquid from the milk

Dairy Products…. 2. Types a) heavy cream---- highest in fat; whips easily b) light cream---- not as high in fat; used in cream c) half & half---- a mixture of milk and cream d) sour cream---- cream with lactic acid added �C. Butter 1. Definition---- a dairy product made from milk, cream, or the combination of both

Dairy Products…. 2. Types/Grades a) Grade AA---- superior quality with a delicate, sweet flavor and smooth, creamy texture; spreads well b) Grade A---- very good quality with a pleasing flavor and smooth texture c) Grade B---- lower quality but with a pleasing flavor; typically made from sour cream

Dairy Products…. � D. Cheese 1. Definition---- a naturally occurring food made when milk curds are drained away 2. Types a) ripened (aged)---- made from curds which have had a ripening agent (bacteria, mold, yeast, or a combination) added * has a relatively long shelf life * textures range from very soft to very hard * ex: cheddar, gouda, parmesan,

Dairy Products…. b) unripened---- made from curds which have not been aged * relatively short shelf life * ex: cottage, cream �E. Ice Cream 1. Definition---- a whipped, frozen mixture of milk, cream, sweeteners, flavorings, and other additives, such as air 2. Other frozen desserts a) frozen yogurt---- similar to ice cream, but with yogurt cultures added; typically healthier

Dairy Products…. b) sherbet---- made from milk fat, sugar, water, flavorings, and other additives; more sugar and less fat than ice cream �F. Storage of Dairy & Dairy Products 1. Highly perishable---- refrigerate ASAP 2. Other Tips a) keep milk/dairy products tightly close--- they will pick up other aromas and flavors b) store milk away from light as it will destroy riboflavin (B Vitamin) c) keep cheeses tightly wrapped---- hard cheese can be frozen, but textures will change

Dairy and Dairy Products…. �G. Cooking Procedures 1. Milk Potential Problems a) forming a skin---- protein solids will form as milk cools down and then rise to the top and form a thick skin; can be prevented by stirring often or covering with plastic wrap directly on the surface b) scorching---- protein solids fall to the bottom as they are heated and then scorch (burn); can be prevented by using low heat 2. Cheese Potential Problems a) will toughen and get stringy if overcooked; shred or grate to speed up time b) will burst in microwave; can be prevented by using low heat and stirring often

Nutrition & Culinary Arts 1 Chapter 18 E Eggs 15 points

Eggs �A. Nutrients 1. Excellent Sources a) protein---- muscle b) riboflavin (B Vitamin)---- energy c) iodine---- heals wounds 2. Good Sources a) Vitamin A---- eyesight b) Vitamin D---- bones and teeth c) iron---- blood d) trace minerals---- minerals needed by the body in small amounts, such as copper 3. Drawbacks a) high in cholesterol

Eggs…. �B. Structure 1. Yolk---- the internal round, yellow portion of an egg 2. Albumen (Egg White)--a thick, clear fluid surrounding the egg yolk 3. Chalazae---- a twisted, chord-like strand of albumen that anchors the egg yolk to the center of the egg 4. Air Pocket---- a pocket of air located at the widest end of the egg; grows larger as the egg ages 5. Shell---- the outer,

Eggs…. � C. Purchasing 1. Grade---- a means of determining quality by examining the inner and the outer portion of an egg at the time of packaging a) A/AA---- used when appearance is important; most common b) B---- used when appearance is not important 2. Size---- determined by the minimum amount of weight needed for a dozen a) extra large b) large---- most common, size used in a recipe c) medium 3. Other a) should be clean and whole b) should not contain cracks

Eggs…. �D. Storage 1. Highly perishable---refrigerate ASAP! 2. Refrigerate in original carton--- eggs are porous and pick up aromas when not covered 3. Do not wash before storing---protective coating destroyed

Eggs…. �E. Preparation 1. Eggs are delicate and need to be cooked at moderate temperatures for limited amount of time 2. Never cook an egg in the shell in the microwave---- steam will build up and cause the egg to burst! 3. If cooking an egg conventionally (on cook top or in oven), use medium to low heat whenever possible

Eggs…. 4. When overcooked a) egg whites---- shrink and become tough/rubbery b) egg yolks---- toughen and turn gray/green in color 5. Egg whites will coagulate (become firm) before egg yolks

Eggs…. �F. Cooking Procedures 1. Poaching---- cooking an egg, outside of its shell, in simmering water; should retain shape and most nutrients 2. Frying---- cooking an egg, outside of its shell, in a small amount of fat a) sunny-side up: egg is not flipped during cooking, so bottom side is more thoroughly cooked and the “sunny side” of the egg is shiny b) over-easy: egg is cooked on both sides

Eggs…. 3. Scrambling---- cooking a beaten egg, outside of its shell, in a small amount of fat; also the basis of an omelet 4. Shirring (Baking)---- cooking an egg, outside of its shell, in the oven 5. Boiling---- cooking an egg, inside its shell, in a large amount of boiling water a) soft-boiled: sits for 4 -5 minutes b) hard-boiled: sits for 15 minutes

Nutrition & Culinary Arts 1 Chapter 19 Meat, Fish/Shellfish, and Poultry 35 points

Meat, Fish/Shellfish, and Poultry �A. Nutrients 1. Excellent Sources a) complete proteins---- muscle b) B vitamins---- energy c) phosphorous--- bones and teeth d) trace minerals 2. Good Sources a) Iron---- blood b) Zinc----fight infections

MFSP…. �B. Terminology 1. Cut---- a particular edible portion of meat, fish, or poultry 2. Cured---- to prepare by chemical or physical means for keeping or use �C. Fats and Cholesterol 1. All meats, fish, and poultry contain cholesterol, organ meats

MFSP…. 2. Fat content varies---- turkey and fish have lowest amount a) marbling---- small, internal flecks of internal fat b) tenderness can depend upon fat content and cooking method used � D. Makeup of Meat & Poultry 1. Have very long thin muscle cells/fibers 2. Muscle cells thicken/toughen as an animal ages 3. Also contains connective tissue a) collagen---- a thin, white or transparent connective tissue; softens and turns to gel when cooked with moist heat b) elastin---- a very tough, yellow connective

MFSP…. �E. Makeup of Fish 1. Have very short fibers arranged in layers separated by fragile connective tissues 2. Connective tissue turns to gel when heated, resulting in very tender pieces �F. Comparing Costs 1. Most expensive portion of food bill 2. Cuts help to determine cost a) tender is more expensive (steak) b) “meatier is more expensive (roast vs. ribs) c) boneless more expensive (pork chops vs. butterfly pork chops) d) fancier cuts more expensive (stew meat)

Meat �A. Types 1. Beef---- meat from beef cattle more than 1 yr. old 2. Veal---- meat from beef cattle less than 1 yr. old 3. Lamb---- meat from young sheep 4. Pork---- meat from hogs

Meat…. �B. Cuts 1. Wholesale---- large cuts for marketed for restaurants, etc. 2. Retail---- smaller cuts found at grocery stores, etc �C. Market Forms 1. Ground---- can vary depending upon % of fat 2. Organ Meats (Variety Meats)---heart, tongue, etc 3. Various Cuts---- rib, roast, steak, etc (see handout)

Meat…. �D. Inspection/Grading 1. Must be inspected by USDA 2. Types a) prime---- highest quality and marbling content, most expensive b) choice---- most common, less marbling than prime c) select---- usually sold as store brand, least marbling 3. Carries a label noting quality type

Meat…. �E. Purchasing 1. Beef---- flesh should be bright red, fat white-yellow 2. Veal---- flesh should be bright pink 3. Lamb---- flesh should be bright pink-red, fat white and brittle 4. Pork---- flesh should be grayish pink, fat white and soft

Meats…. �F. Cooking Procedures 1. Grilling (Broiling)---- cooking over (or under) direct heat (steak and pork chops) 2. Roasting---- cooking, without a liquid, in an oven or slow-cooker for a long period of time (roast) 3. Frying---- cooking in a small amount of fat (bacon) Note: best method depends upon the cut

Fish �A. Definition---- a water animal with scales, fins, gills, and a bony skeleton with a backbone �B. Types (numerous!!--see pg 508) �C. Market Forms 1. Drawn---- a whole fish with only the scales, gills, and internal organs removed 2. Dressed (Pan-dressed)---- a drawn fish with the head, tails, and fins also removed

Fish…. 3. Fillets---- a cut in which the sides of the fish are cut lengthwise away from the bones and backbone of a fish 4. Steaks---- a cross-section of a fish cut from a large dressed fish 5. Processed---- fish that has been chopped or minced and packed in cans ready to eat a) lox: cured, smoked salmon b) cod: often salted and dried c) tuna: packed in water or oil

Shellfish �A. Definition---- a water animal with neither fins nor backbone, but with a shell �B. Types 1. Crustaceans---- a shellfish with a long body and jointed limbs, covered with a shell a) crabs b) crayfish c) lobster d) shrimp 2. Mollusks--- a shellfish with only 1 shell a) oysters b) clams

Fish and Shellfish…. �C. Inspection and Grading 1. Carried out by FDA and the National Marine Fisheries Service 2. Carries a stamp noting quality--- see pg 511 �D. Purchasing 1. Buy from a reliable source 2. Pay attention to the way items are displayed (not too many layers, iced, fresh & ready-to-eat displayed separately)

Fish and Shellfish…. 3. Quality a) appearance: shiny skin, glistening color b) aroma: mild, fresh scent similar to cucumbers c) touch: skin should spring back when touched �E. Storage 1. Highly perishable! 2. Use within 1 -2 days or freeze 3. Do not place saltwater fish in fresh water

Fish and Shellfish…. �F. Cooking Procedures 1. Cooks in a relatively short amount of time---- use 10 minute rule: 10 minutes for each inch of thickness; if baking in a sauce, add an additional 5 minutes 2. To test for doneness, fish should be opaque 3. The same methods discussed for meats can be used. In addition, fish can also be poached (salmon)

Poultry �A. Definition---- any bird raised for food �B. Types 1. Chicken a) broiler/fryer chicken: most common, can be used for most any cooking method b) roaster chicken: have more meat per lb. and are typically from older, larger chickens, should be roasted whole c) stewing chicken: an older/mature chicken, meat is tougher so needs to be cooked in moist heat d) Rock Cornish game hen: a young, small chicken of special breed e) capon: a castrated rooster under 10 months of age, best roasted

Poultry…. 2. Turkey a) fryer/roaster turkey: smallest turkey, 5 -9 lbs b) hen turkey: female, 8 -16 lbs c) Tom turkey: male, 16 -24 lbs 3. Duck and Goose a) all dark meat b. high in fat c. usually sold whole

Poultry…. �C. Market Forms 1. Ground---- can be used like ground beef; healthier but drier a) ground turkey/chicken breast: ground with flesh and skin b)ground turkey breast /chicken breast meat: flesh only 2. Giblets (Organ Meats)---gizzards, liver, etc 3. Processed---- turned into ham, bacon, etc

Poultry…. �D. Inspection/Grading 1. No longer a voluntary program 2. Monitored by the USDA � E. Buying and Storage 1. When buying---- plump and meaty with a soft, smooth skin 2. Highly perishable!--- store in refrigerator 1 -2 days or freeze �F. Cooking 1. To test for doneness--- chicken will be white and juices run clear 2. Can be prepared in several ways as well