Foods 2 Comprehensive.pptx

Kitchen Sanitation Because no one likes to be sick. . . What % of people wash their hands after going to the bathroom? 66% Think about phones in the bathroom too. Do you bring yours to the bathroom and Phone Germs Quiz to the kitchen? What % of people wash their hands after handling...

Kitchen Sanitation Because no one likes to be sick. . . What % of people wash their hands after going to the bathroom? 66% Think about phones in the bathroom too. Do you bring yours to the bathroom and Phone Germs Quiz to the kitchen? What % of people wash their hands after handling money? 21% Why should you care? Southern Medical Journal showed: ○ 94% of dollar bills contain pathogens/feca matter ○ can hold more germs What % of people wash their hands before handling food? 41% How long should you wash your hands to kill off bacteria? MINIMUM 20 SECONDS What else do you need for effective handwashing? Soap Clean paper towel Dishwashing Steps How to wash dishes by hand: 1. 2. 3. 4. Prep - scrape off food Fill - get some clean, hot, soapy water Wash - scrub them, under the water Rinse - wash off all suds and residue 5. Dry - air dry or towel dry Order of Handwashing 1.Glassware 2.Flatware (Silverware) 3.Tableware 4.Serving Dishes 5.Pots & Pans What is a foodborne illness? Commonly referred to as Food Poisoning According to the CDC, each year: ▪ roughly 1 in 6 Americans (or 48 million people) gets sick ▪ 128,000 are hospitalized ▪ 3,000 die of foodborne diseases Poor personal hygiene plays a major role in foodborne illness breakouts. Handwashing is part of personal hygiene practices. Microorganisms ▪ Living ▪5 creatures seen only through a microscope Main Types: ▪Viruses: Can infect all life forms ▪Bacteria: Directly applied to FAT-TOM ▪Toxins: Produced by bacteria ▪Parasites: Feed off a living host ▪Fungi: Yeasts, molds, mushrooms BACTERIA ◼Grow rapidly and thrive in certain conditions we know as FAT-TOM What the letters stand for: F: Food What the letters stand for: A: Acidity ▪ Foods with a neutral pH more likely to grow bacteria The 2 T’s work together: ◼TIME ◼TEMPERATURE TEMPERATURE DANGER ZONE Temperature danger zone 41-140° Don’t leave food out in the TDZ for more than 2 hours Keep hot foods hot Keep cold foods cold Thawing Foods 1. Refrigerate 2. 3. Place in cold water, change water every 30 minutes Microwave ▪ Only if cooking immediately! COOKING FOODS ◼Use a thermometer to reach proper internal temperatures Moving on with FAT-TOM . . . O: Oxygen ▪ aerobic vs. anaerobic What the letters stand for: M: Moisture ▪ more moisture, more bacteria Personal Hygiene & Sanitary Work Methods TION I D AD L A FIN OTES: TO N CROSS CONTAMINATION: LETTING MICROORGANISMS FROM ONE FOOD GET INTO ANOTHER Cross-Contamination ◼ Hand-to-Food-Humans can easily transfer bacteria from their bodies or clothes to food during many steps of food preparation. ◼ Equipment-to-Food-When equipment is not washed properly or unknowingly contaminated with bacteria, it can transfer large volumes of harmful bacteria to food. ◼ Food-to-Food-Adding contaminated foods to noncontaminated foods results in food-to-food crosscontamination. Kitchen Math and Measurin g Measuri ng Equipm ent Dry Measuring Cups ● These measuring cups have flat tops and are used to measure dry ingredients only. ○ Examples: flour, rice, brown sugar, granulated sugar, etc. ● Dry measuring cups come in four standard sizes: 1 cup, ½ cup, ⅓ cup, and ¼ cup. ● You MUST level the top off with a leveler (flat edge spatula) to get an accurate measurement. Liquid Measuring Cup ● Liquid measuring cups are clear glass or plastic with a pour spout at the top. You measure liquids in this measuring cup. ○ Examples: water, oil, milk, sauces, etc. ● You should measure looking from the outside to read the measurements. ● You always need to measure liquids on a flat surface at eye level. Measuring Spoons ● Measures small amounts of dry and liquid ingredients ○ Examples: vanilla extract, salt, lemon juice, baking soda ● Standard set includes four sizes: Tablespoon, teaspoon, ½ teaspoon, ¼ teaspoon. ● Anything less than a ¼ teaspoon = pinch or dash Kitche n Math Important Abbreviations ● Yield/Serving size: the amount you will have at the end of the recipe ● Tablespoon = Tbsp or T. ● Teaspoon = tsp. or t. ● Cup = c. ● Ounce = oz. ● Fluid ounce = fl. oz. ● Pint = pt. ● Quart = qt. ● Gallon = gal. ● Pound = lb. ● Fahrenheit = F Measuring Butter ● Measuring butter can get tricky! ● The butter label has measurements labeled to assist you while cooking ● Keep the label on when cutting butter ● One stick of butter = 8 tablespoons or ½ cup. ● How many sticks of butter will we need if the recipe calls for 1 cup? ○ 2 sticks of butter Doubling a recipe ● There may be times when you need double the recipe when the yield is too small. ● When doubling recipes, you need to multiply the fraction by two. ● For example: Double ½ c. of brown sugar ○ 1/2 c. x 2. How can we make 2 a fraction? ○ 2/1! ○ 1/2 x 2/1 = 2/2 ○ 2/2 = 1 c. ○ Don’t forget your unit of measurement! Cutting a recipe in ● There may be times when you need to scale down a halfamount of people eating, etc. recipe due to ingredients, ● When that happens, you can cut the recipe in half. ● To start, you set up your formula the same was about doubling ● FOR EXAMPLE: cut ½ c. brown sugar in half. ● 1/2 ➗ 2/1 ● Follow the rule: KEEP CHANGE FLIP ● KEEP the first fraction: 1/2 ● CHANGE the division sign to a multiplication sign ● FLIP the second fraction: 2/1 to 1/2 ● Now it’s 1/2 x 1/2 = 1/4 c. ● Don’t forget your unit of measurement! Conversions to ● 1 stick of butter = ½ cup Remember ● 1 tablespoon = 3 teaspoons ● ● ● ● 1 pint = 2 cups 1 quart = 2 pints 1 gallon = 16 cups 1 cup = 16 tablespoons ○ How many tablespoons are in ½ cup? __________ ○ How many tablespoons are in ¼ cup? ___________ Half of ¼ cup ● What is half of ¼ cup? ○ 1/4 ➗ 2 /1 ○ KEEP 1/4 ○ CHANGE ➗ to x ○ FLIP 2/1 to 1/2 ○ 1/4 x 1/2 = 1/8 c. But we don’t have that measuring cup? ○ CONVERT TO TABLESPOONS! ○ ¼ c. = 4 tablespoons ○ 4 tbsp. ➗ 2 = 2 tablespoons ○ Half of ¼ cup = 2 tablespoons Half of ⅓ cup ● What is half of ⅓ c? ○ 1/3 ➗ 2/1 ○ KEEP 1/3 ○ CHANGE ➗ to x ○ FLIP 2/1 to 1/2 ○ ⅓ x ½ = ⅙ c. ??? That measuring cup doesn’t exist ○ MEMORIZE: half of ⅓ cup = 2 tablespoons + 2 teaspoons Marinating Meat A marinade is a seasoned mixture that adds flavor and in some cases tenderizes. TYPES OF MARINADES A FLAVORING MARINADE is used with tender cuts of meat for a short time. 15 min - 2 hours. A TENDERIZING MARINADE is used with less tender cuts beef cuts - usually from the chuck, round, flank, and skirt. TENDERIZING MARINADES ● Contain a food acid or a tenderizing enzyme ● Acidic ingredients include lemon or lime juice, vinegar, Italian dressing, salsa, yogurt and wine. ● Tenderizing enzymes are present in fresh ginger, pineapple, papaya, kiwi, and figs. ● Less tender steaks should be marinated at least 6 hours, but no more than 24 hours. Longer than 24 hours will result in a mushy texture. ● Tenderizing marinades penetrate about ¼ inch into the meat. Marinate in a food safe plastic bag or glass bowl. ALWAYS in the refrigerator. NEVER at room temperature. NEVER save and reuse marinade. Meat Preparatio n Food Prep and Nutrition 2 Dry Heat: Tender Cuts of Meat Roasting Pan-Frying Broiling & Grilling Pan-Broiling Microwave Frying Any cooking technique where the heat is transferred to the food without using extra moisture Roasting or Baking Roasting is recommended on large cuts of meat such as Rib Eye Roast. Meat is placed on a rack or in a roasting pan and cooked until the desired level of doneness. Baking is cooking meat in a baking dish either covered or open. …to cook by exposing food to hot, dry air in an Temperatures for roasting and baking range from 300425°F. Broiling and Grilling …to cook food over radiant heat. Broiling is done in an oven or outdoor grill. Cook the meat until it is browned on one side. Then broil or grill the other side until desired doneness. Stir Frying or Sauteing …to toss quickly in a pan with very little fat and a fairly high heat. Like other dry-heat cooking methods, sauteing browns the meat’s surface as it cooks and develops complex flavors and aromas Pan Frying …to cook in a moderate amount of fat, added first, over a moderate heat. Pan-frying is used on ground or thin slices of meat or breaded foods like cutlets or chicken. Deep Fry …to submerge something completely in cooking oil, like french fries Deep frying is actually a form of dry-heat cooking because we are not introducing added moisture. Pan Broil …to cook something in a pan with no added fat. Microwave Cooking …to cook food by heating using radiation heat generated by a special oven to penetrate the food; the radiation agitates water molecules in the food. Moist Heat: Less Tender Cuts of Meat Braising Simmering Steaming Pressure Cooking Any cooking technique where the heat is transferred to the food using liquid or moisture Simmering/Braising/ Stewing …to cut food into bite size pieces, brown it and then cook it covered, with moisture added. With simmering, we see bubbles forming in the liquid and gently rising to the surface, but the liquid isn’t at a full, rolling boil. Stew meat is made from cuts of meat with lots of connective tissue such as chuck or round. When simmered in a liquid, the connective tissue breaks down and the meat becomes melt-in-your-mouth tender. Boiling …to cook food in water that is bubbling rapidly. Usually foods like pastas or hardy vegetables. Boiled meat can make a tender and juicy stew or pot roast. Steaming …to bring the heat to the food through liquid that is vaporized into steam Unlike boiling, the food is separate from the water. Pressure Cooking …to cook food using steam under a locked lid to produce high temperatures and achieve a faster cooking time. Meats & Poultry Nutrients in Meat Protein Excellent source! Vitamins & Minerals Major source of iron, zinc, phosphorus, thiamin, riboflavin, niacin, and vitamins B6 and B12 High in Fats Choose lean meats when possible What is meat made of? Muscle Connective Tissue Meat is the edible muscle of animals, typically cattle, sheep, and pigs Meat muscle is made out of fibers that are bundled together with connective tissue Fat Exudate Visible and invisible fat as well as marbling Natural juice What affects the composition of meat? There are internal and external factors that can affect the structure and chemical composition of meat, ranging from an animal’s breed or species to its gender, age, or diet. Internal Factors Fats and oils, known as Lipids, can influence meat’s flavor, juiciness, tenderness, and caloric content, but might also cause variations in the meat’s muscle fibers Tender Meat Firmer Meat Thin, short fibers Thick, long fibers Popular cuts of meat: Beef, Pork, Lamb Tender Cuts Thin, short muscle fibers ● Ribeye Steaks ● Pork Chops ● Lamb Loin Tough Cuts Long, thick muscle fibers ● Beef Flanks ● Pork Belly ● Lamb Breast Tenderizing Methods Mechanical Chemical Grinding Pounding Cutting Use acid such as tomatoes, sour cream, yogurt, vinegar, and lemon juice Commercia l Salt and enzymes are added before meat reaches the store External Factors Diet & Feeding Regime can dramatically affect its meat’s composition Environmental factors pollutants, chemical residues, and climate, also have a direct impact on the structure of meat, its tenderness, health value, and ultimately, quality Vegan Meat Whether it’s for environmental, health, or ethical reasons, some people opt for vegan or alternative meat products. Vegan meat, or alternative meat, is usually made out of plant-based ingredients such as plant protein from peas or soy from soybeans. Buying Meat Decide how much you need Consider: -Appetites of family members -Available storage facilities -Time available for preparation -Number of servings from a particular cut -Budget Average serving of meat is 3 ounces Always compare the cost per serving of different cuts Storing Meat Must be refrigerated Place in a plastic bag Make sure to use or freeze meat by date on label Cooking Meat Properly cooked meats become more firm, tender, and juicy Overcooked meats become tough and dry How do you properly prepare meat for cooking? Before cooking -Trim any visible fat -Thaw frozen raw meat before cooking Thawing options -Refrigerator -Cool water -Microwave If you thaw meat in microwave make sure to use immediately Is it done? Doneness is the point at which meat has cooked enough to make it flavorful and safe to eat Best way to test for doneness is by using a meat thermometer Insert meat thermometer into thickest part of meat Avoid bones Basic Stages: Medium rare, medium, medium well and well done Internal Temperature Ground Meat Beef, Veal, Lamb and Meat Mixtures Beef, pork, veal, lamb=160° Medium rare=145° Medium=160° Well done=170° Medium=160° Well done=170° Ham Poultry Leftovers Fresh (raw)=160° To reheat precooked ham=140° Chicken, Turkey, Duck, Goose 165° and casseroles 165° Pork “The only time to eat diet food is while you’re waiting for the steak to cook.” — Julia Child Recipes in this Unit Pork Quesadillas Seared Pork Medallions Beef Tacos Orange Chicken Beef Kebabs Pizza on the Grill Salads and Dressings Everything you didn’t know you needed to know about salad What is a salad? According to Merriam Webster Dictionary, a salad is any of the various “usually cold dishes” including raw greens, vegetables and toppings. It is served with dressing or small pieces of food, or usually mixed with a dressing or set in gelatin Salad: A Brief History The word salad comes from the French word "salade" meaning “salted herb” The vegetables in the earliest salads were soaked in "brine" or salt and dressed with salty oil or vinegar as dressing Earliest known salads were made in ancient Greece and Rome In the 1800s, Europeans began layering salad ingredients and calling it a chef salad Over time, people became more creative with salads and dressings. Traditionally, a salad is served as an appetizer before the main course of a meal Main course salads are more substantial and usually incorporate a protein (chicken, seafood, meat) An accompaniment salad is served with the main course as a light side to keep the dish fresh and provide color and nutrients Dessert salads are served as the last course and are often made of fruit, gelatin, nuts, and creams Types of Salads Simple Salads Composed Salads Main ingredient is leafy, green vegetable Usually served as a main course Bound/Marinated Salads Fruit Salads Prepared from cooked primary ingredients Main ingredient is fresh, canned, or cooked fruit Turn & Talk: See if you guess an example of each of the four types of salads Types of Salads Simple Salads Composed Salads Main ingredient is leafy, green vegetable Usually served as a main course Bound/Marinated Salads Fruit Salads Prepared from cooked primary ingredients Main ingredient is fresh, canned, or cooked fruit Simple Salads Salad of greens and various raw vegetables Should have a mixture of ingredients providing a variety of flavors, colors, and textures Can be served with any type of dressing Dressing can be tossed with the salad or served on the side Composed Salads Salad ingredients are assembled in a particular arrangement Usually the main course, especially at lunch Composed of all four elements of a salad: Foundation Body Dressing Garnish Bound or Marinated Salads When cooked items are mixed with mayonnaise, it is referred to as a bound salad When cooked foods are mixed with a vinaigrette, it is commonly called a marinated salad Often provide a way for a creative chef to use up leftovers Can be made of any complementary combination of veggies, meats, poultry, seafood, cheese, potatoes, pasta or grains Parts of a Salad Foundation Body The Base Usually a leafy green Main Element Meat, Veggies or Fruit Dressing Garnish Coats the salad Can be sweet, acidic, salty or creamy Makes it pretty, adds texture Usually herbs, cheese or nuts Types of Dressings Vinaigrette Emulsion Mayonnaise Simple Vinaigrette A basic vinaigrette is a mixture of oil and vinegar Oil - nice mouthfeel, acts as a flavor carrier for other ingredients Vinegar - “cuts” the fat, stops the oil from coating the palate Simple vinaigrettes need to achieve a balance in fat, acid and seasonings. Ratio is usually 3 parts oil to 1 part vinegar The nature of the vinegar and oil is to repel each other and separate. Simple vinaigrettes need to be stirred before serving. Emulsified Dressings When simple vinaigrette is shaken or whipped, the oil and vinegar mix together in microscopic droplets creating an emulsion. An emulsion is a mixture of two liquids that don’t naturally mix such as oil and vinegar. In an emulsion, tiny droplets of one ingredient are suspending in the other. Mayonnaise To keep oil and vinegar from separating, an egg or egg yolk is added to stabilize the mixture. Mayonnaise is a cold sauce that is an emulsion of oil and vinegar stabilized with egg yolk and mustard. Compounds found in mustard also help prevent an emulsion from breaking or separating. Mayonnaise is often used as a base in creating dressings or cold sauces. The standard proportion is one egg yolk to one cup of oil. Mayonnaise and Emulsified Dressings Once you can make mayonnaise, you can use the same technique to makes a ton of different emulsified dressings Most recipes incorporate additional ingredients like herbs, spices, and cheese Common Salad Greens Iceberg Lettuce Romaine Lettuce Boston Lettuce Spinach Radicchi o Bitter flavor, added in small amounts for color Crisp, mild, sweet, refreshing flavor crisp ribs surrounded by tender leaves Tender, subtle buttery flavor Small, tender leaves Extremely rich in nutrients Arugula Watercre ss Mesclun Curly Endive Escarole Spring mix or field greens: mixture of baby lettuces bitter green is added to mixture to provide contrasting flavor and texture. crisp head with flat leaves that have curly tips, bitter flavor Strong, peppery flavor Small, tender leaves Very small leaves Spicy and peppery flavor Turn & Talk: With a partner, discuss ways to ensure fresh and delicious salads Preparing Greens for Salad Before washing heads of lettuce, remove any damaged outer leaves, cut off the stems or remove cores Separate the leaves and place them into a large basin of cool water, moving them around with your hands Leave the lettuce in the water a minute or two to let any dirt or sand settle to the bottom Lift the leaves out of the water and drain, drying thoroughly Lay the leaves out in a single layer on a clean dish towel or paper towels then roll the towel up to rid leaves of any excess moisture Store the lettuce in a container or resealable bag in the refrigerator once it's dry Preparing Greens for Salad When ready to serve, cut lettuce into bite-size pieces. Pieces should be small enough that the diner should not have to use a knife to cut their salad Some chefs believe the leaves should be torn by hand rather than cut (knives used to be made with carbon steel which causes the leaves to oxidize or discolor and could leave a metallic taste) Most chefs now use stainless steel knives. Best Practices for Quality Salads Thoroughly wash all salad ingredients before using Keep salad ingredients well chilled to keep them crispy and sanitary Keep dressings containing egg or dairy products refrigerated at or below 41°F Chill salad plates before plating to avoid wilting greens and other ingredients Use gloves or utensils to handle salad ingredients because it is a ready-to-eat food Mix tossed salads with dressings as close to service as possible Don’t overdress salads, use only enough dressing to lightly coat the greens Famous Salads Cobb Salad romaine lettuce, tomato, crisp bacon, chicken breast, hard-boiled eggs, avocado, black olives, blue cheese crumbles, and red-wine vinaigrette or bleu cheese dressing Chef Salad deli meat, cheese, tomatoes, cucumbers, hard boiled eggs, and greens Caesar Salad romaine lettuce, croutons, parmesan cheese, olive oil, egg yolk, lemon, garlic and anchovy paste Egg Salad finely chopped hard-boiled eggs, mayonnaise, dijon mustard, salt and pepper. Served on a bed of lettuce or in a sandwich. Can also be made with tuna, chicken, or ham Waldorf Salad fruit and nut salad made with apples, grapes, celery, walnuts, mayonnaise and can be served on a bed of Bibb lettuce Salad Caprese fresh mozzarella, sliced tomatoes, fresh basil, often topped with balsamic vinegar, extra virgin olive oil and salt and pepper Lettuce turnip the beet and make some salad! Recipes in this Unit Potato Salad Egg Salad Asian Spinach Salad Watergate Salad Taco Salad Italian Pasta Salad Recipes in this unit… • Cheddar Broccoli Soup • Tomato Basil Soup • Cream of Potato Soup • Italian Wedding Soup Recipes in this unit: Soft Pretzels Monkey Bread Calzones French Bread Texas Roadhouse Rolls Focaccia Cooking on a Budget Store brand vs Name brand : 1. Taste each 2. Write down which one you think is the store brand and which one is the name brand Which do you think is name brand? PRODUCT Store/Generic Brand versus Name Brand NAME BRAND STORE BRAND (Walmart) Goya Chick Peas $1.49 $0.78 Honey Nut Cheerios $6..48 $2.97 Skippy Peanut Butter $6.27 $3.98 Lay’s Chips $3.68 $1.98 Mission Flour Tortillas $2.78 $1.98 What is involved in planning a meal? Picking a recipe Making sure it will fit the preference s of your family (allergies) Shopping for ingredients Making sure ingredients are within budget Tips for saving money when cooking: • Cooking from scratch helps save money because individual ingredients cost less than prepackaged food • Cook in large batches so you have meals for the rest of the week • These meals can be frozen and saved for longer periods of time Tips for saving money when it comes to shopping: Use coupons, or discount cards • Purchase frozen or canned instead of fresh • Purchase fresh only in season! • Purchase store brands instead of name brands • Plan meals ahead of time • Fresh vs Frozen vs Canned Fresh: • Pros: -Can cost less if purchased in season • Cons: -Must be used in timely fashion -expensive if not in season, Frozen: • Pros: -Frozen at peak freshness -can cost less -long shelf life -less prep required • Cons: -Added sodium, sugars -texture changes Canned: • Pros: -Canned at peak freshness -can cost less, long shelf life -less prep required -available year round • Cons: -Added sodium and sugars -texture changes Breads/grains: choose whole grain and purchase regular rice and oats instead of instant varieties What about when it comes down to the food group? Veggies: buy large bags of frozen veggies Fruits: buy fresh fruit in season or frozen/canned Dairy: Organic milk has longer expiration date and won’t spoil as fast Lentils and beans: good source of protein and can last up to one year Meat: make sure to look at price per pound Price of item / standard unit of measure(oz) = $3.95 / 15oz = $0.263 per oz Let’s determine which is the better buy when comparing these three types of tomatoes: • $3.49 for 10oz $0.3 5 • $4.99 for 12oz package $0.4 1 • $2.99 for 28oz can $0.1 1 Make a prediction: Which do you think will be the cheapest? Multiple choice: How much did his meal cost? Multiple choice: Which foods did you see him buy? Multiple choice: What makes him feel better about shopping at Whole Foods? Multiple choice: Which store was the cheapest? Multiple choice: How many meals at McDonalds would equal the same cost for all the food he got at the 3 grocery stores? Multiple choice: Can you eat healthy on a budget based on what he found, compared to eating at a fast food restaurant? Check your understanding: What is one thing you learned about the difference between fast food costs and grocery store costs from this video? Recipes in this unit… 2-Minute Apple Pie Microwave Baked Potato Mug French Toast “Nice” Cream Peanut Butter Mousse Pizza Melt Scrambled Egg in a Mug Breakfast Taco Microwave Potato Chips Microwave Popcorn Ramen Carbonara