Hand Washing - Educators Rising



Culinary Arts & Nutrition 1167175459944000Course BookName: __________________________________________________Teacher: ______________________________Class Period: __________*It is your responsibility to keep track of this course packet. It may be stored in the room, in your classroom folder/bin for safekeeping. It may also be taken home for make-up work and to study for quizzes as needed. If you take your packet out of the classroom, please remember to bring it back to class EVERY DAY! It is worth a grade and will be turned in either as we take each quiz or at the end of the semester. If you lose this packet you will have to take all notes on a separate sheet of paper and may forfeit the points it is worth.*Unit 1Kitchen Tools/EquipmentSafety/SanitationHand and Dish WashingAbbreviations and EquivalentsLab Preparation/Planning/Recipe ReadingCooking TermsUnit 1 Quiz Date: ____________________________________Kitchen Scavenger HuntDirections: Locate the following items in your kitchen and fill in the chart below. Use your text book, for descriptions. Not all descriptions will be in the book, use your resources ITEMLOCATIONDESCRIPTION:(from the book)OTHER ITEMS FOUND IN THIS LOCATION:SkilletTurnerPotholderStock potTongsStorage Items(bowls, plastic bags/wrap, pens, tape)ITEMLOCATIONDESCRIPTION:(from the book)OTHER ITEMS FOUND IN THIS LOCATION:LadleBakeware(glass dishes, cookie sheets, cooling rack, etc.)Sauce panGarbage BowlBlue Tray Utility/basting spoonRubber scraperDry measuring cups vs. Liquid measuring cupsSteamerFind the large blue bins at the front of the room. Describe what is in each bin and what they are used for. What symbol is located on the following? Describe where the item was found: Flour Dirty Laundry Basket Dryer Clean Laundry Basket Dishes/Silverware Washing Machine Refill Supplies for Sanitation SugarBrooms What color are the labels of drawers/cabinets that you access in your kitchen? Food Safety Pre-TestDirections: Answer the following questions based on what you know. The temperature range known as the “Danger Zone” is40 –140 degrees F.60-126 degrees F.140-165 degrees F.100-140 degrees F.Harmful bacteria can be transmitted to food by_______________.dirty handsinsectsdirty utensilsall of the aboveIn what order should be washed?Silverware, glasses, pans, dishesGlasses, silverware, dishes, pansDishes, silverware, glasses, pansGlasses, pans, silverware, dishesAlways keep hot foods above ______ degrees and cold foods below_______ degrees F.100/25120/32140/40200/75To make sure your hands are clean, wash them in hot soapy water for at least _________.20 seconds2 minutes20 minutes60 secondsThe protection of health by keeping area free from dirt or bacteria is called:bacteriasanitationcross contaminationfood borne illnessWhat is needed for bacteria to grow?the right temperaturemoisturefoodall of the aboveWhat should you do with food you think is unsafe to eat?throw it awayput it in the refrigerator to eat latertaste it to see if it tastes OKgive it to your petWhat can you do to keep foods safe to eat?wash your hands before you eatkeep cold foods coldwash fruits or vegetables before you eat themall of these will keep food safe to eatWhich foods do not need to be kept cold to be safe to eat?meatseggsdairyfruitsFood SafetySanitation- Contamination-Cross contamination-FOOD SAFETY HAZARDS:_______________________ Example_______________________ Example _______________________ Example-Bacteria FOOD ALLERGIESNearly __________ food is capable of causing an allergic reaction!!!8 Most Common Food Allergies______________________________ (walnut, almond, hazelnut, cashew, pistachio, etc.)__________________________________________________________________________________________ (shrimp, crab, lobster, clams, mussels, oysters, scallops, etc.)These 8 food allergens account for __________ of all food-allergic reactions in the U.S.THREE MAIN WAYS FOOD CAN BECOME UNSAFE…1.2.3.What can we do in class to prevent food safety hazards? List four examples…4343400584200014859005842000Hand WashingWash your hands before you:Wash your hands after you:Remember that _________________ and __________________ are just as essential as using soap.Lab Set Up Sanitation Supplies – what you will need______________________________________________________ - located on ledge between kitchens. Sanitation ________________, sanitation ____________ (1), _______________ (1), ______________ (2)Sanitation Your bucket should be filled ______________________________________________________. ______________________________________________________________________________.Using a sanitation cloth clean your __________________ and _____________________ with this water. _______________ and ________________as it gets cold.Garbage BowlThis should be placed on the counter immediately after sanitizing! Purpose: ____________________________________________________________________________Dish WashingIt is important to wash dishes because _______________ grows on dishes or utensils that have not been cleaned thoroughly.Step 1—Getting ____________________Why is it important to gather everything you will need for washing dishes before you start? 61880759842500Step 2--____________________ the DishesIn order to keep your dishwater as clean as possible you will want to _____________________________________________________________________________________.Step 3—Wash in ____________________ This is another way to keep your dish water clean! Dishes should be washed in this order: 1. Glassware2.3. 4.5.Step 4--____________________What are two reasons that you rinse with the hottest water available?563181521526500Step 5--____________________The best way to dry dishes is to let them _____________________________.Step 6— Clean upWhat are some things that you should remember to clean after doing the dishes? Abbreviations & Equivalents PracticeDirections: Use the chart on the previous page to complete the following equivalents.Abbreviationsteaspoon_____ OR _____Tablespoon_____ OR _____cup____________________pint____________________quart ____________________gallon____________________ounce____________________pound____________________package __________________weight ____________________Using the picture below, determine how many T. are in 1/3c.Write the answer here: __________ T.How did you find this answer?Equivalents*A dash or to taste = __________ t. *3 t. = __________T.16 T. = __________c. 12 T. = __________c. 8 T. = __________c. *4 T. = __________c. 2 T. = __________c. 2 c. = __________pt.2 pt. = __________qt.4 c. = __________qt. 4 qt. = __________gal.*8 fl. oz. = __________c. *1 lb. = __________oz.*1 stick butter = __________c. = __________ T.2 sticks butter = __________c. butter Measuring Directions: As a group use your book to complete the following questions. The information found will help you to be successful in the kitchen when it is your turn to obtain ingredients! Create a Venn Diagram explaining the differences and similarities between liquid and dry measuring cups (and how you use them)…Identify four helpful hints for measuring liquids. List four ingredients that are measured using a dry measuring cup. As a general rule how should dry measuring cups be filled? Explain how dry measuring cups should be leveled? What are measuring spoons used for? Provide two specific examples. Jumbo Chocolate Chip Cookie DEMONSTRATIONGrease panPreheat oven to 375 degreesMix together with a wooden spoon and set aside:2 ? c. all purpose flour1 tsp. baking soda1 tsp. saltMix in a Kitchen Aid mixer:1 c. (2 sticks) butter, softened? c. granulated sugar? c. brown sugar (packed)1 tsp. vanilla extractNext, add flour, baking soda, and salt mixture slowly.Then add and mix slowly:2 eggs (add one at a time)2 c. chocolate chipsBake on a greased pan for 15 minutes at 375 degreesMath NotesCup KidDirections: Copy the picture drawn on the board. You are responsible for knowing this information!!Doubling Recipes—Math in the KitchenDirections: Read the recipe below. Label each of the following parts of the recipe: product name, yield, ingredient quantity, preparation procedures, cooking times and cooking temperatures. Then, follow the instructions to complete the recipe math.Recipe Math InstructionsYou’ve been asked to make 6 dozen cookies for the school bake sale. Calculate the new amounts needed for each ingredient and write them in the right column. Be sure to change abbreviations as needed!! Monster CookiesOriginal Recipe? cup butter1 ? cups peanut butter1 cup granulated sugar1 cup packed brown sugar3 eggs2 teaspoons soda1 teaspoon corn syrup? teaspoon vanilla4 ? cups quick-cooking oats1 package (6 ounces) chocolate chips1 package (6 ounces) candy coated chocolate piecesConverted Recipe = x _______________ butter__________ peanut butter__________ granulated sugar__________ packed brown sugar__________ eggs__________ soda__________ corn syrup__________ vanilla__________ quick-cooking oats__________ (____________) chocolate chips__________ (____________) candy coated chocolate piecesHeat oven to 350?F. Cream butter, peanut butter and sugars. Add eggs, soda, corn syrup and vanilla; mix well. Stir in oats, chocolate chips and candy coated chocolate pieces. Drop by rounded tablespoonfuls onto greased cookie sheets. Bake 12 to 15 minutes. Makes 3 dozen 3-inch cookies.Recipe ReadingParts of a Standard Recipe Product Name: ______________________________________________________________________Yield: ______________________________________________________________________________Ingredient Quantity: _________________________________________________________________Preparation Procedures: ___________________________________________________________________________________________________________________________(ex: dice, sauté, boil, etc.)Cooking Temperatures: ______________________________________________________________Cooking Time: ______________________________________________________________________How to use a recipe effectively: _______________ the recipe from top to bottom. Make sure that you know all of the _____________ and ________________ _________________. _______ your hands, put on your ______ ____, and ______ before any food preparation begins. Gather all the _____________ __________. __________________ all of the ingredients. _________________ the oven if necessary. _______________ all ingredients as directed in the recipe. ______________ the food product as directed. _____________ and _______________!Recipe Reading Activity Directions Using the binders provided choose a recipe. Write the chosen recipe down on the poster paper provided to you. Write neatly using the black marker provided to you.As a group using your notes: Use a maker of a different color and label/describe where you see the following in your recipe…Product Name, yield, ingredient quantity, preparation procedures, cooking temperatures, cooking time. ***When finished be prepared to hang your recipe at the front of the room. This will give us the opportunity to compare the components of a recipe using different examples*****Homework: Find a recipe from home and re-write it on your own paper in your handwriting. Label the recipe in a different color like you did in class. Focus on the parts to a standard recipe. Be prepared to explain your recipe to another student in class when you return. On the back of your recipe create a list of equipment that would be needed to complete the recipe. Determine this list based on the directions you read. Cooking TermsCream: _______________________________________________________________________________________Cut-In: ________________________________________________________________________________________Fold: _________________________________________________________________________________________Sift: ___________________________________________________________________________________________Stir: __________________________________________________________________________________________Additional Unit 1 NotesUnit 2Microwave CookingMyPlateCooking MethodsMannersPlace SettingGrainsUnit 2 Quiz Date: ____________________________________Microwave Cooking368406976633Additional Information:Never turn on the microwave unless there is food in it.Clean spots and spills after every use. If allowed to build up, they will absorb microwaves and cut down on cooking power.Be careful when removing food from the microwave. It can be very HOT!00Additional Information:Never turn on the microwave unless there is food in it.Clean spots and spills after every use. If allowed to build up, they will absorb microwaves and cut down on cooking power.Be careful when removing food from the microwave. It can be very HOT!What is the point of this topic?How does a microwave work?Food Factors & the MicrowavePower Settings:What to use in the microwave:DO NOT use _________________________ in the microwave because…Tips for successful microwaving:My PlateFood GroupsGrains GroupExamples: Vegetable GroupExamples: Fruit GroupExamples: Dairy GroupExamples: Protein Foods GroupExamples: Empty CaloriesOther Important Information_____________________________Enjoy your food, but eat lessAvoid oversized portions (restaurants)_____________________________Make half your plate fruits & vegetablesMake at least half your grains whole grainsSwitch to fat-free or low-fat (1%) milk_____________________________Compare sodium in foods like soup, bread, & frozen mealsDrink water instead of sugary drinksCooking MethodsDry-Heat Cooking: __________________________________________________________________________________BakeCook food by ___________________________________________________________________.Placement of the food should be ______________ in the oven for even baking unless stated otherwise is the given recipe. Oven needs to be ___________________ to the required temperature. Moist-Heat Cooking : ___________________________________________________________________________________________________________________________________Boil________________________________________________________________________What it looks like:Air bubbles continuously ______, break the ___________, and ____________________.Sometimes referred to as a _____________ ________. Simmer_______________________________________________________________________.What it looks like:Air bubbles rise slowly and _________________________________________________.Steam_______________________________________________________________________.What it looks like:Steamer basket/insert _____________________________________________________.Cooking with fat- SautéSauté ________________________________________________________________________________________________________________________________________________Cooking Methods Lab: Sautéed & Baked CarrotsIngredients ***Preheat oven to 400F. ? lb. bag of baby carrots 1 ? cups water 2 T. Olive Oil, divided Salt/pepper to taste ? c. parmesan cheese, divided Step One (simmer/boil): Add the water to your sauce pan with water and place on the stove over high heat. Complete the worksheet provided as you bring the water to a simmer and then a rolling boil. Step Two (steam): When the water has reached a rolling boil, place the carrots into the steamer basket. Carefully place the steamer basket containing the carrots in the sauce pan and cover (DO NOT REMOVE THE LID). Steam for ten minutes. Step Three: carefully remove steamed carrots and divide into two equal batches. Using your two batches of carrots complete the directions below. Sauté: Place skillet with 1 T. olive oil on the stove and allow it to preheat over medium/high heat.Add one batch of carrots.Continue to stir/flip the carrots. Let the carrots cook until a golden crust appears. Allow all sides to cook and the carrots are easily pierced with a fork.Sprinkle with 2 T. parmesan cheese and salt and pepper and serve! Bake: Preheat oven to 400F.Arrange carrots flat on a baking sheet.Drizzle 1 T. of olive oil over the carrots and stir to coat. Sprinkle on salt and pepper and stir again. Place baking sheet in oven and bake 10 minutes until carrots are tender and the carrots are easily pierced with a fork.Sprinkle with 2 T. parmesan cheese and serve! **If you are completing this lab at home as a make-up lab, you must take pictures of each cooking method as it occurs. Show these to your instructor as part of your grade.Mealtime Manners --- A Reflection On You!!Don’t sit down at the table until everyone is ready to be served.Don’t leave the table until everyone is finished eating.Place your napkin on your lap in the beginning of the meal – it should be folded in half. At the end of the meal, leave the napkin lying loosely on the table to the left of the plate.Food should be passed in one direction; usually to the right.Wait until all the food has been passed before beginning to eat. When away from home, wait until the hostess begins before you eat.Use good posture at the table; keep your chin out of your plate, your feet on the floor, and elbows and forearms off the table. If you are in doubt about how to eat something, watch your hostess.When using silverware, begin at the outside and work your way toward the plate.Chew with your mouth closed. Don’t talk with food in your mouth.Don’t butter a whole slice of bread or a roll at one time. Break them at least in half; then butter and eat one half at a time.Always say “please” and “thank you.”Talk about pleasant things at the table, keeping the conversation appropriate and quiet. Mealtime is not a time to argue. If there is something in your mouth, like a bone in the food, quietly remove it with a napkin. There is no need to call attention to it.Never comb hair, put on lipstick, use toothpicks, lick fingers or blow your nose at the table. If it is necessary to do one of these things, ask to be excused and leave the table.After you are finished eating, place the silverware in the center of the plate so it will not fall off when the plate is picked up. Dishes should not be stacked up before everyone has left the table.In a RestaurantDon’t hesitate to ask the waiter or waitress questions about the menu items such as daily specials and words you don’t understandThe person who is paying for the meal should suggest what he or she plans to order. This gives the other person some kind of idea of the price range. It is thoughtless and poor manners for the guest to order a much more expensive meal than his or her host or hostess.It is customary to tip 15% of the bill unless the service has been very poor. In large cities and in fine restaurants, 20% is now expected. It is always a good idea to talk to the manager if your dining experience has not been pleasant. Place SettingIn the space provided, draw a proper place setting.Identify the seven errors in this place setting:3867150533401.2.3.4.5.6.7.001.2.3.4.5.6.7.Chapter 30 – Grains Reading Assignment 1. Name and describe the three main parts of a grain kernel. Draw a sketch of a grain kernel and label.2. Which of the three parts of a grain kernel are typically lost during processing? 3. Name and describe 8 grain forms.4. Why are whole grain products nutritious?5. What are some ways that grains can be combined with other foods to produce tasty dishes?6. Why can dried pasta be stored in a cupboard while fresh pasta must be stored in the refrigerator? Discuss each in your answer.7. If you buy wheat bread with a brown color, is it whole grain? Explain.8. Why should whole-grain products be stored in the refrigerator?9. What does al dente mean? What is its purpose?10. Provide two tips to someone who is going to boil pasta. 11. How do you cook rice (be specific)? Why should rice not be stirred?Unit 3Knife SkillsFruitsVegetablesUnit 3 Quiz Date: ____________________________________Knife Skills & SafetyTypes__________________________________________________________________________________________Replace when:____________________________________________________________Setting Up Your Cutting Station______________________________________________________________________________________________________________________________________________________________________________________Knife Safety_______________________________________________________Do not run, skip, joke, yell, etc. while using knives. _______________________________________________________Do NOT put knives in the bottom of the sink. They cannot be seen and group members may cut themselves when they stick their hands in the soapy water. Tell your manager when a knife is ready to be washed!Dry with the blade facing AWAY from your palm!_______________________________________________________This will decrease the risk of cuts.36160358906500Safety Tips______________________________Better control of knifeLess strain on hands______________________________Protect fingers Protect food!______________________________Less likely to cut yourselfDo NOT “chop!” Types of Knives______________________________Also known as the workhorse due to its many uses. Can be used for almost any cutting task. Often for cutting larger items such as potatoes or onions.Used for cutting/mincing garlic.Most common size in the home is 8 or 10 inches in length. ______________________________Used to slice through small pieces of meat or fruit. Typically 4-6 inches in length. ______________________________Used for peeling and slicing small fruits and vegetables. Peeling—carrots, apples, etc.Cutting—bananas, strawberries, etc.Also for removing stems, seeds, and brown spots. Typically 2-4 inches in length. ______________________________Used for cutting delicate/fragile food items without tearing, cutting, or bruisingBread, tomatoesVary in lengthTeeth or notches along the blade edge______________________________General-purpose kitchen knifeSimilar to Chef’s knifeBlade is typically between 5 and 8 inchesParts of a KnifeWhen purchasing, look for:_____________________________________________________________________________________________________________________________________________________________________Knife CutsSlice: ____________________________________________________________________________________Cube: ___________________________________________________________________________________Dice:_____________________________________________________________________________________Mince:____________________________________________________________________________________Knife Skills Lab: Fruit “Salad” and Cheese PlatterIngredients 1 apple cored and diced 1 banana peeled and slicedStrawberries minced – provided by instructor Cheese cubed – provided by instructor DirectionsWash all fruit as necessary under cool running water. Pat dry with paper towel and prepare.Show your instructor all knife bine in bowl, once instructed to do so.Serve with prepared cheese. **Ingredients may change due to availability. Adjust as necessary.FruitFruitDefinition: _______________________________________________________________________________They are colorful, flavorful, and easy to prepare!Categories (these may vary based on new research)PomesApple, pearDrupesPeach, apricot, avocado, cherryBerriesStrawberry, blueberry, raspberry, grapeMelonsWatermelon, cantaloupe, CrenshawCitrusLemon, lime, grapefruitTropicalBanana, pineapple, kiwi, fig**Fruits are often organized by category in the grocery store.Nutrients_______________ _____________________________________________ _________________________________ _______________Fat free__________ in calories__________ in sodiumGreat snacks!Selecting and BuyingMature FruitReached its full __________ and __________.__________ ready to eat.Any _______________ fruit needs to be stored at __________ ____________________. Ripe FruitHas reached its peak of _________________________ and has pleasant _________________________ _____ __________!Most __________ fruits can be stored in the ____________________.Selecting and Buying: What to Look For________________________________________________________________________________________________________________________Fruit PurchasingFruit Forms____________________________________________________________Summer FruitsIncludes _______________, _______________, _______________, and _______________.Delicious when eaten __________.Popular _______________.Winter FruitsIncludes _______________ and _______________ fruitsTropical FruitsAre named for the climactic conditions of where they are _______________.Includes __________, __________, _______ ___________, _______________, and ________________. StorageThe best option is away from ____________________Some fruits omit a __________ that can cause vegetables to _______________ Don’t __________ before storing, wait until it will be used Use the refrigerator bin when available—keeps the _______________ down _______________ tightly closed bags – builds up _______________ = bacteria and spoilage PreparingCleaningShould be the _______________ step in preparing fruit. Use __________ water and a _______________ touch to avoid bruising the fruit. Fragile berries should be _______________ ________________ to avoid damage.PreparingRemove _________________________, __________, and ___________________________________ and ____________________Enzymatic BrowningOccurs when ________________ comes in contact with the _______________ of the fruit To prevent this coat the fruit with some sort of ___________ once the fruit is cut Lemon juice, lime juice, pineapple juice, etc. VegetablesCategoriesSeedsFlowersFruitsLeavesRootsBulbsStemsTubersDefinition of VegetableDefinition: _________________________________________________________________________________Nutrient Content________________________________________________________________________________PurchasingOptions_______________, _______________, _______________, and _______________When shopping, you should look for:______________________________ and _____________________________________________StoringMost vegetables can be stored in the ____________________ in a __________ _____, _____ __________ ____________________, or ____________________.There are exceptions to this: _______________--cool, dry place_______________--cool, dark, dry place**Don’t put onions and potatoes together because onions absorb moisture from the potatoes and onions cause the potatoes to sprout faster.Cleaning and PreparingCleaningRun under water that is a little _______________ than the vegetable This will remove any __________ on the outsideWash before peeling…why?Some vegetables have _______________ that need to be pulled back to ensure proper washing Examples: _______________ and _______________ PreparingRemove when needed: ____________________________________________________________ and _______________Cooking and EatingVegetables can be _______________ or eaten __________. Cooking optionsExamples?Additional Unit 3 NotesUnit 4DairyBéchamelEggsUnit 4 Quiz Date: ____________________________________Dairy Reading AssignmentDirections: Read Chapter 32, starting on page 500, and answer the following questions.1. Name four nutrients found in dairy foods.2. Describe pasteurization. What is its purpose?3. Why is milk homogenized?4. Name four good sources of calcium that are not cheese. 5. Name eight different kinds of milk.6. What is cheese?7. What is fresh cheese? Name four types.8. Describe the process that creates ripened cheese. Name four types.9. What are some problems that can arise when cooking with cheese? How can you avoid such problems? Video: Crash Course on Calcium Why are so many famous people posing with milk mustaches?2.) Bones are __________ tissues.3.) Bones grow ___________ through the teen years, and then continue to grow in __________ until you are about 30.4.) Bones go through constant ___________. ____________ old bone and _________ new bones.5.) What do bones thrive on?6.) ____________ is to __________ as protein is to muscles.7.) Nearly ____ of all bones is formed during the teen years. That is why you need more calcium _____ than ever.8.) Give one other reason our body needs calcium: _____________________________________________________9.) ____ out of ____ teen girls and ____ out of ____ teen boys are coming up short on calcium.10.) If you skip out on calcium now your bones will become ________ and __________ later in life.11.) In addition to calcium, bones need __________________.12.) What is osteoporosis?13.) About ________________ Americans have osteoporosis.14.) It is what you do _____ that will determine if you have osteoporosis when you get older.15.) What is a stress fracture?16.) How can you prevent stress fractures?17.) How much calcium do you need each day?18.) How many nutrients do you get from pop?19.) Do you think you are getting enough calcium in your diet? Why or why not?20.) How could you add more calcium to your diet?Béchamel(A.K.A. White Sauce)What is it??Also called white sauce, it frequently forms the base for other sauces, and is called by the French a mother sauce. You could not have cream sauce, most cheese sauces or the ever-popular fondue without béchamel. Béchamel sauce results from adding milk to a roux, a combination of butter and flour. When milk is added to the roux and cooked for a few minutes, it becomes béchamel sauce. Other ingredients may then be added in order to create other sauces. Melted cheese or mustard are common additions to create creamy sauces that may top cooked meats, vegetables, or pasta. Flavor: Very bland, mild; the type of fat used will affect the flavor.*How is it made?*TypeLiquidFlourFatSaltUsesThin1 cup1 T.1 T.? t.SoupsMedium1 cup2 T.2 T.? t.Sauces, gravyThick1 cup3 T.3 T.? t.SoufflésVery thick1 cup4T.4T.? t. Croquettes*Preparing a White Sauce: Saucepan Method*1. 2. 3. 4. 5. **Generally, after the sauce is thickened, other ingredients, such as, cheese, are added to form a soup, sauce, gravy, etc. **Eggs20542251108075003187065127127000 GradesAA/A:______________________________________________________________________________Thicker, sturdier whites, used when _____________________________ is importantSuggested use when making….___________________________________________________B: Thinner whites, used when appearance is _________ ___________________Suggested use when making….___________________________________________________NO DIFFERENCE IN NUTRITIONAL VALUE!Sizes: Peewee, Small, Medium, ____________________, ___________________, JumboLarge and Extra-large are _____________________ ____________________.Size is determined by minimum _________________________________________________Most recipes use ____________________ eggs.Nutritional Value of eggs___________________B12Vitamins A and DIron___________________Egg Yolks : ________________________________________ and cholesterol.Storing Eggs____________ immediately – in ____________________Where to store in the refrigerator??Throw away any _______ or __________eggs________________________________– it removes the protective coating that prevents bacteria from getting inside the shellEggs stay fresh for up to ____________________if stored properlyEgg Science________________________________Becomes firmChanging from a liquid state to a semisolid or solid stateHelps bind and thicken________________________________Hold together 2 ingredients that normally wouldn’t stay mixedExample: Oil and waterFoams/ MeringuesWhen you beat egg whites, a foam formsAir is incorporated into the mixture Continued beating thickens the foamAdds ____________________and lightness to baked productsWhy are eggs so important to many different recipes?Adds richness and _______________________________________ ingredients together Can be used for __________________________Help baking products rise (when beaten)Examples of ways to prepare eggs:Unit 5Poultry and MeatUnit 5 Quiz Date: ____________________________________Poultry NotesTypes:____________________________________________________________________________________________________Nutrients in Poultry ________________________________________________________________________________________________________________________*Poultry is ________________________________________________________________________________*How can you remove excess fat in poultry? ________________________________Light meat vs. Dark meatPurchasing Options – Forms of Poultry __________ – Grades and inspects poultry – What is the most common in the store? _________________Giblets: ____________________________________________________________________________________ Parts: adds to cost – list examples Ground Poultry: Can substitute for __________________________________________Processed Poultry Examples: _______________________________________________Convenience Forms Examples: _____________________________________________Cooking Methods: Young vs. Old ALL POULTRY MUST BE COOKED TO AN INTERNAL TEMP OF: _________________________Cooking and StoringPoultry should be used within ________________of it being in the fridge!Cook until well done (juice runs clear) Pink or no pink? Meat NotesTypes of Meat:You will have experience with: ______________:______________: ___________ _________: edible organs and extremities of meatMeat is composed of: ____________________, ________________________, _____________.*Meat is edible muscle of the animal. The toughest cuts of meat are found in the parts of the animal where the muscles are worked the most.Cuts of Meat:Wholesale Cut: ___________________________________________________________________Retail Cut:________________________________________________________________________Nutrient Comparison: Beef – 4 oz. portionPork – 4 oz. portionFat*choose lean meats when possible11g(4.5g saturated)4.5g(1.5g saturated)Protein24g22gCarbohydrates0g1gCalories200140Marbling: _____________________________________________________________________________________Meat is graded by the _________________. According to:3 Grades of Beef include…Prime:Choice:Select:*Pork is not graded by the USDA as it comes from younger animals that have been bred and fed to produce more uniformly tender meat.Purchasing PorkBeefMeat labeling: 43148255842000Cooking Methods: Less TenderLess tender cuts (arm/shoulder) need to be tenderizedbefore the cooking process by _________________________________________during the cooking process by using a ___________________________________________________simmering, stewing, and sauté Moist Heat Purposebreaks down collagen making the meat tenderCooking Methods: Tender Cuts Tender cuts primarily come from the ______________ of the animal (ribs/loin/belly)Due to the tenderness of the meat _______________________ cooking methods can be usedGrilling and RoastingShortens cooking timeAdditional Unit 5 Notes Unit 6Baking Baking NotesIngredients needed in Baking:______________- _________________________________________________________________________________: develops as flour is mixed with liquid, the __________the mixing time - the stronger the gluten will be ______________- Make possible many physical and chemical changes that add ___________________ and _______________within baked productsExamples: Water, _________________________________________________3. _______________________: A _______________ that triggers a ________________ reaction that makes baked products grow __________________ or ________________.Examples: Air, Steam, ________________, ____________________, Yeast4. _______________________: Add richness and flavor to baked goods- Exact effect depends on the make-up of the _________________________: butter, margarine, shortening, lard , Add ___________ by trapping air__________: corn, canola, __________, and ___________, Add moistness and ________5. ________________: Add ________________, tenderness, and browningExamples: Sugars (granulated, confectioner’s,_________), Honey, ________, Corn syrup6. ______________:The “___________________”Fats in eggs add flavor, color, richness, and _______________Fats in the yolk create _________________(binding liquids and fats together so they don’t separate)Beating the egg white proteins adds _________ and ___________Heating eggs helps to ____________________________7. __________________: Add _________________ to baked products- Examples: spices, liquid extracts, ________________, chopped nuts, _______________, etcTypes of batters: _____________batters: equal amounts of __________________and _________________Creates a _______________________ and ______________________pourCakes, pancakes, _____________________________batters: ______________as much flour as liquidDropped by ______________ onto pan__________________ breads, cookies_______________doughs: One part liquid to __________________ flour______________ but moldableYeast breads, __________________________________________doughs: One part liquid to _______________flour________________ to handle_________________, some rolled cookiesThe Baking Process:Choose oven temperature______________!Choose and prepare the pans ____________and ________________, cooking spray, OR line with paperStore_______________ before _______________, keep in a sealed container at room temp.Quick Breads:Are ________________by agents that allow immediate bakingAgents such as - air, _____________, baking soda, baking __________________Most quick bread are made by one of two different__________________: ______________Method or ________________ MethodMuffin Method of Mixing: _________________mixing ______________ ingredients into______________ ingredients, creating a product with a course yet tender texture.AVOID ________________________________!!!!!Baked product can become ________________or have tunnels inside and ________________ on topBiscuit Method of Mixing:Solid _________ is added to the ___________ ingredients before the liquids are ______________ mixed in.Biscuits are either ___________________ or _____________________.________________: work dough with hands to combine ingredients and develop ____________ ................
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