Presentation on theme: "Kitchen Management- At A Glance"— Presentation transcript:
1Kitchen Management- At A Glance 1 Tbsp. = ______ tsp1 c = ______ Tbsp.1/3 c = ______ Tbsp.1 stick/cube butter = ______ c16 oz = ______ lb16 Tbsp. = ______ c1 pt = ______ c1/8 c = ______ Tbsp.½ c = ______ Tbsp.12 Tbsp. = ______ c8 fl. oz. = ______ c1 stick/cube butter = ______ Tbsp.4 Tbsp. = ______ c2 pt = ______ qt1 gal. = ______ qt1 gal. = ______ ptSame: __________________________________Changes:__________________________________CUTTING:____________ : to cut food into small pieces____________ : to cut food into very small cubes____________ : the tear food into small thin strips using your hands or a grater____________ : to cut food into the smallest irregular shaped pieces possibleMIXING:____________ : to beat together a fat and a sugar until soft, creamy and smooth____________ : to mix a fat and flour together using a cross cutting motion____________ : to gently mix ingredients by folding one part over another____________ : to work dough by pressing and folding until dough becomes smooth and elastic- develops gluten____________ : to beat rapidly to incorporate air and increase volumeCOOKING:____________ : to cook or brown food in a small amount of fat until golden brown and tender____________ : cooking food in a water or liquid, just below the boiling point____________ : to cook by the vapor produced when water is heated to the boiling pointOTHER TASKS:____________ : to coat food heavily with flour, breadcrumbs or cornmeal____________ : to roll in or lightly sprinkle food with a dry ingredient____________ : to remove a thin layer of peel from a fruit or vegetableorTABELSPOON _________ PACKAGE _________OUNCE _________ TEASPOON _________CUP _________ QUART _________POUND _________ HOUR _________GALLON _________ MINUTE _________PINT _________
2Kitchen Management- At A Glance KEY 1 Tbsp. = 3 tsp1 c = 16 Tbsp.1/3 c = 5 1/3 Tbsp.1 stick/cube butter = 1/2 c16 oz = 1 lb16 Tbsp. = 1 c1 pt = 2 c1/8 c = 2 Tbsp.½ c = 8 Tbsp.12 Tbsp. = 3/4 c8 fl. oz. = 1 c1 stick/cube butter = 8 Tbsp.4 Tbsp. = ¼ c2 pt = 1 qt1 gal. = 4 qt1 gal. = 8 ptCutting BoardOven ThermometerPastry BlenderPeelerSlotted SpoonDry Measure CupsWire Wisk/WhipLiquid Measure CupChef’s KnifeColander/StrainerWooden SpoonLadleStraight Edge SpatulaMeasure SpoonsMeat ThermometerTurnerParing KnifeRolling PinBread KnifeTongsRubber ScraperSame: Temperature, Directions, Cooking TempChanges: Amount of ingredients,Cooking time, Size of panCUTTING:Chop: to cut food into small piecesDice: to cut food into very small cubesGrate/shred: the tear food into small thin strips using your hands or a graterMince: to cut food into the smallest irregular shaped pieces possibleMIXING:Cream: to beat together a fat and a sugar until soft, creamy and smoothCut-In: to mix a fat and flour together using a cross cutting motionFold-In: to gently mix ingredients by folding one part over anotherKnead: to work dough by pressing and folding until dough becomes smooth and elastic- develops glutenWhip: to beat rapidly to incorporate air and increase volumeCOOKING:Sauté: to cook or brown food in a small amount of fat until golden brown and tenderSimmer: cooking food in a water or liquid, just below the boiling pointSteam: to cook by the vapor produced when water is heated to the boiling pointOTHER TASKS:Dredge: to coat food heavily with flour, breadcrumbs or cornmealFlour: to roll in or lightly sprinkle food with a dry ingredientPeel/pare: to remove a thin layer of peel from a fruit or vegetableLiquidsFlourSugarBrown SugarSaltorTABELSPOON = T, Tb, Tbsp PACKAGE = pkgOUNCE = oz TEASPOON = t, tspCUP = C, c QUART = qtPOUND = #, lb HOUR = hrGALLON = gal MINUTE = minPINT = ptShortening
3Kitchen Safety and Sanitation- At A Glance = ______ seconds= _____ °F and ______°FAmmonia + Bleach = _________________1. __________________2. __________________3. __________________1. ___________2. ___________3. ___________4. _____________________Microwaves cause food molecules to ___________________= ____________ (#1!)__________= ____________Microwave Safe Materials1. ___________2. ___________3. _____________________= ____________Standing Time Is:Which Cooking Container IsBest When Microwaving?(CROSS OUT the wrong answers)__________It’s Important Because:CAUTION!Use these when taking foods out of the microwave:__________
4Kitchen Safety and Sanitation- At A Glance KEY Fat= ______ seconds20= _____ °F and ______°F41135SugarAmmonia + Bleach = _________________Deadly, Toxic GasWater1. ___________2. ___________3. ___________Cover with a Lid1. ___________2. ___________3. ___________4. ___________WarmthCover Baking SodaMoistureFire ExtinguisherFoodTime__________SalmonellaIn the refrigeratorfor 2-3 daysMicrowaves cause food molecules to ___________________= ____________ (#1!)__________E. Coli- 160 degreesVibrateUnder cold,RUNNING Water= ____________Microwave Safe Materials1. ___________2. ___________3. ___________PaperIn the microwave,if used immediately__________BotulismPlasticGlass= ____________Standing Time Is:The amount of time food is allowed to sit AFTER microwave cookingWhich Cooking Container IsBest When Microwaving?(CROSS OUT the wrong answers)__________StaphylococciIt’s Important Because:It allows the food tofinish the cooking processCAUTION!Use these when taking foods out of the microwave:__________HepatitisHot Pads
5C = __ grams Carbohydrates- At A Glance Rice Pasta Sugar Other Name Muffin:Biscuit:CookedRicePasta=SugarOther NameFood SourcePurposes of IngredientsFlourEggsSaltSugarLiquidFatLeavening
6C = _4_ grams Carbohydrates- At A Glance KEY Provides Energy Rice BranMuffin:Biscuit:Cauliflower topfew tunnelsCookedEndospermRicePasta=Flaky layersStraight sidesInsolubleSolubleAids in DigestionCholesterolMust have WATERFiberRoughageCellulose20-35 gGermComplex StarchesSimple SugarsSimple SugarsSugarOther NameFood SourceSucroseTable SugarFructoseFruitGlucoseBlood SugarMaltoseMaltLactoseMilkPurposes of IngredientsFlourStructure and bodyEggsColor, texture, nutrientsSaltFlavor, controls yeastSugarAids browning, feeds yeastLiquidMoisture, activates yeastFatFlavor, tendernessLeaveningAiry, volume, light, porous (yeast, baking powder/soda)
7L H Fats and Oils- At A Glance CHOLESTEROL: Fat = ___/gramFunctionsofFatCholesterol is never found in:CHOLESTEROL:L HFatty Acids:Low-Fat Cooking Methods________________Appear to:
8L H Fats and Oils- At A Glance KEY CHOLESTEROL: Fat-like substance 9InsulationFunctionsofFatEnergyOilsFat = 9/gramSolidsKADEFlavorReserve EnergyCholesterol is never found in:PLANTSFeel Full LongerHealthy SkinCell GrowthCHOLESTEROL: Fat-like substanceL HFatty Acids:DLDLoserserosLow-Fat Cooking MethodsGrillingBroilingPoachingRoastingYogurt for MayoOils for Solid FatsAppear to:MeatMilk ProductsButterLardShorteningTropical OilsVegetable Oils-Corn oil-Safflower oilOlivesOlive OilAvocadoPeanutsPeanut OilSaturatedPolyunsaturatedMonounsaturatedLDLHDLLDLHDLLDLHDL
9Proteins- At A Glance Amino Acids How many? What are they? Proteins = ___/gramComplete vs IncompleteFunctions of EggsMilk
10Proteins- At A Glance KEY Amino AcidsHow many? 9Proteins = ___/gram4What are they?Building blocks of proteinBuilds and RepairsBody TissueComplete vs IncompleteCompleteMilkCheeseMeatFishEggsIncompleteNutsBeansRiceLegumesCereals/GrainsFunctions of EggsBinderMeatloafThickenerPuddingCoatingBreadedChickenLeaveningAngel FoodEmulsifierMayoMilkHomogenizationFat ParticlesPasteurizationKill BacteriaStir& Low heatFortifiedA & D3 Cups
11Vitamins, Minerals & Water- At A Glance 1. Deficiency: _______________________________________2. Toxicity: __________________________________________3. Water Soluble: _____________________________________4. Fat soluble: _______________________________________5. Macro: ___________________________________________6. Micro or Trace: _____________________________________7: Electrolyte: ________________________________________Functions of WaterHow do you prevent this…Conservation cooking methods include:Veggies with the most vitamins and minerals?SamplingFunctionFood SourceDeficienciesToxicitiesVitamin CFolateIronSodiumWhat destroys the nutrients in…
12Vitamins, Minerals & Water- At A Glance KEY 1. Deficiency: Not enough of something (shortage)2. Toxicity: Too much of something (toxic/poisonous)3. Water Soluble: Dissolves in water4. Fat soluble: Dissolves in fat5. Macro: Large/big amount6. Micro or Trace: Small/tiny amount7: Electrolyte: Minerals that help maintain fluid balance in the bodyFunctions of WaterA. Carries water soluble vitaminsB. Regulates body temperatureC. Carries waste products outD. Prevents dehydrationHow do you prevent this…MicrowaveBakeSteamStir FrySimmerSautéConservation cooking methods include:Veggies with the most vitamins and minerals?Soak/cover with ascorbic acid/fruit juice.SamplingFunctionFood SourceDeficienciesToxicitiesVitamin C-Maintains connective tissues-Protects body against infection-Citrus fruits-Orange juice-Strawberries-Scurvy-Breakdown of collagen-Kidney stones-Interferes with actions of Vitamin EFolate-Makes new cells-Green leafy vegetables-Legumes-Seeds-Neural tube defects-Anemia-Heartburn-Diarrhea-Masks B12 deficiencyIron-Helps carry oxygen to the blood-Helps cells use oxygen-Red meat-Dark green leafy vegetables-Makes red blood cells-Paleness-Weakness-Heart disease-Elevated LDLsSodium-Maintains fluid balance-Salt-Packaged foods-Muscle cramps-High blood pressureWhat destroys the nutrients in…HeatAirWater
13Choose oils that provide MyPlate- At A GlanceDietary Guidelines1. Eat ____________ foods.2. Balance______________ to manage weight.3. _____________sodium, fats and added sugars, refined grains and alcohol.4. _____________vegetables, fruits, whole grains, milk seafood and use oils in place of solid fats.5. Build healthy ______________that meet nutritional needs over time at an appropriate calorie level.6. Include ______________________ as part of healthy eating patterns.Label, color, and identify key consumer messageCross out thebad food choiceHealthy Eating Patterns1. Balance calories:-Enjoy your food, but eat _________.-Avoid _______________ portions.2. Foods to increase:-Make half your plate___________________.-Switch to fat-free or low-fat _________.-Make at least half your grains_______________.3. Foods to reduce:-Compare _______________ in foodsand choose foods with the __________numbers.-Drink ___________ instead of sugarydrinks.Caloric needsare based onChoose oils that provide_____________ fats.
14MyPlate- At A Glance KEY Dietary Guidelines1. Eat nutrient dense foods.2. Balance calories to manage weight.3. Reduce sodium, fats and added sugars, refined grains and alcohol.4. Increase vegetables, fruits, whole grains, milk seafood and use oils in place of solid fats.5. Build healthy eating patterns that meet nutritional needs over time at an appropriate calorie level.6. Include physical exercise as part of healthy eating patterns.FruitsMake half your plate fruits and vegetables.VegetablesMake half your plate fruits and vegetables. Eat red, orange and dark green vegetables.GrainsMake half your grains whole grains.ProteinKeep meat and poultry portions small and lean.DairySwitch to low-fat or fat-free milk. Get your calcium rich foods.Label, color, and identify key consumer message8 oz ofseafood/week60 minutesphysical exerciseCross out thebad food choiceXHealthy Eating Patterns1. Balance calories:-Enjoy your food, but eat less.-Avoid oversized portions.2. Foods to increase:-Make half your platefruits and vegetables.-Switch to fat-free or low-fat milk.-Make at least half your grainswhole grains.3. Foods to reduce:-Compare sodium in foodsand choose foods with the lowernumbers.-Drink water instead of sugarydrinks.Caloric needsare based onAgeGenderPhysical ActivityChoose oils that providehealthy fats.