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Kitchen Management- At A Glance

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1 Kitchen Management- At A Glance
1 Tbsp. = ______ tsp 1 c = ______ Tbsp. 1/3 c = ______ Tbsp. 1 stick/cube butter = ______ c 16 oz = ______ lb 16 Tbsp. = ______ c 1 pt = ______ c 1/8 c = ______ Tbsp. ½ c = ______ Tbsp. 12 Tbsp. = ______ c 8 fl. oz. = ______ c 1 stick/cube butter = ______ Tbsp. 4 Tbsp. = ______ c 2 pt = ______ qt 1 gal. = ______ qt 1 gal. = ______ pt Same: ___________________ _______________ 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 possible MIXING: ____________ : 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 volume COOKING: ____________ : 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 point OTHER 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 vegetable or TABELSPOON _________ PACKAGE _________ OUNCE _________ TEASPOON _________ CUP _________ QUART _________ POUND _________ HOUR _________ GALLON _________ MINUTE _________ PINT _________

2 Kitchen Management- At A Glance KEY
1 Tbsp. = 3 tsp 1 c = 16 Tbsp. 1/3 c = 5 1/3 Tbsp. 1 stick/cube butter = 1/2 c 16 oz = 1 lb 16 Tbsp. = 1 c 1 pt = 2 c 1/8 c = 2 Tbsp. ½ c = 8 Tbsp. 12 Tbsp. = 3/4 c 8 fl. oz. = 1 c 1 stick/cube butter = 8 Tbsp. 4 Tbsp. = ¼ c 2 pt = 1 qt 1 gal. = 4 qt 1 gal. = 8 pt Cutting Board Oven Thermometer Pastry Blender Peeler Slotted Spoon Dry Measure Cups Wire Wisk/Whip Liquid Measure Cup Chef’s Knife Colander/Strainer Wooden Spoon Ladle Straight Edge Spatula Measure Spoons Meat Thermometer Turner Paring Knife Rolling Pin Bread Knife Tongs Rubber Scraper Same: Temperature, Directions, Cooking Temp Changes: Amount of ingredients, Cooking time, Size of pan CUTTING: Chop: to cut food into small pieces Dice: to cut food into very small cubes Grate/shred: the tear food into small thin strips using your hands or a grater Mince: to cut food into the smallest irregular shaped pieces possible MIXING: Cream: to beat together a fat and a sugar until soft, creamy and smooth Cut-In: to mix a fat and flour together using a cross cutting motion Fold-In: to gently mix ingredients by folding one part over another Knead: to work dough by pressing and folding until dough becomes smooth and elastic- develops gluten Whip: to beat rapidly to incorporate air and increase volume COOKING: Sauté: to cook or brown food in a small amount of fat until golden brown and tender Simmer: cooking food in a water or liquid, just below the boiling point Steam: to cook by the vapor produced when water is heated to the boiling point OTHER TASKS: Dredge: to coat food heavily with flour, breadcrumbs or cornmeal Flour: to roll in or lightly sprinkle food with a dry ingredient Peel/pare: to remove a thin layer of peel from a fruit or vegetable Liquids Flour Sugar Brown Sugar Salt or TABELSPOON = T, Tb, Tbsp PACKAGE = pkg OUNCE = oz TEASPOON = t, tsp CUP = C, c QUART = qt POUND = #, lb HOUR = hr GALLON = gal MINUTE = min PINT = pt Shortening

3 Kitchen Safety and Sanitation- At A Glance
= ______ seconds = _____ °F and ______°F Ammonia + Bleach = _________________ 1. __________________ 2. __________________ 3. __________________ 1. ___________ 2. ___________ 3. ___________ 4. ___________ __________ Microwaves cause food molecules to ___________________ = ____________ (#1!) __________ = ____________ Microwave Safe Materials 1. ___________ 2. ___________ 3. ___________ __________ = ____________ Standing Time Is: Which Cooking Container Is Best When Microwaving? (CROSS OUT the wrong answers) __________ It’s Important Because: CAUTION! Use these when taking foods out of the microwave: __________

4 Kitchen Safety and Sanitation- At A Glance KEY
Fat = ______ seconds 20 = _____ °F and ______°F 41 135 Sugar Ammonia + Bleach = _________________ Deadly, Toxic Gas Water 1. ___________ 2. ___________ 3. ___________ Cover with a Lid 1. ___________ 2. ___________ 3. ___________ 4. ___________ Warmth Cover Baking Soda Moisture Fire Extinguisher Food Time __________ Salmonella In the refrigerator for 2-3 days Microwaves cause food molecules to ___________________ = ____________ (#1!) __________ E. Coli- 160 degrees Vibrate Under cold, RUNNING Water = ____________ Microwave Safe Materials 1. ___________ 2. ___________ 3. ___________ Paper In the microwave, if used immediately __________ Botulism Plastic Glass = ____________ Standing Time Is: The amount of time food is allowed to sit AFTER microwave cooking Which Cooking Container Is Best When Microwaving? (CROSS OUT the wrong answers) __________ Staphylococci It’s Important Because: It allows the food to finish the cooking process CAUTION! Use these when taking foods out of the microwave: __________ Hepatitis Hot Pads

5 C = __ grams Carbohydrates- At A Glance Rice Pasta Sugar Other Name
Muffin: Biscuit: Cooked Rice Pasta = Sugar Other Name Food Source Purposes of Ingredients Flour Eggs Salt Sugar Liquid Fat Leavening

6 C = _4_ grams Carbohydrates- At A Glance KEY Provides Energy Rice
Bran Muffin: Biscuit: Cauliflower top few tunnels Cooked Endosperm Rice Pasta = Flaky layers Straight sides Insoluble Soluble Aids in Digestion Cholesterol Must have WATER Fiber Roughage Cellulose 20-35 g Germ Complex Starches Simple Sugars Simple Sugars Sugar Other Name Food Source Sucrose Table Sugar Fructose Fruit Glucose Blood Sugar Maltose Malt Lactose Milk Purposes of Ingredients Flour Structure and body Eggs Color, texture, nutrients Salt Flavor, controls yeast Sugar Aids browning, feeds yeast Liquid Moisture, activates yeast Fat Flavor, tenderness Leavening Airy, volume, light, porous (yeast, baking powder/soda)

7 L H Fats and Oils- At A Glance CHOLESTEROL:
Fat = ___/gram Functions of Fat Cholesterol is never found in: CHOLESTEROL: L H Fatty Acids: Low-Fat Cooking Methods ________________ Appear to:

8 L H Fats and Oils- At A Glance KEY CHOLESTEROL: Fat-like substance
9 Insulation Functions of Fat Energy Oils Fat = 9/gram Solids KADE Flavor Reserve Energy Cholesterol is never found in: PLANTS Feel Full Longer Healthy Skin Cell Growth CHOLESTEROL: Fat-like substance L H Fatty Acids: DL DL osers eros Low-Fat Cooking Methods Grilling Broiling Poaching Roasting Yogurt for Mayo Oils for Solid Fats Appear to: Meat Milk Products Butter Lard Shortening Tropical Oils Vegetable Oils -Corn oil -Safflower oil Olives Olive Oil Avocado Peanuts Peanut Oil Saturated Polyunsaturated Monounsaturated LDL HDL LDL HDL LDL HDL

9 Proteins- At A Glance Amino Acids How many? What are they?
Proteins = ___/gram Complete vs Incomplete Functions of Eggs Milk

10 Proteins- At A Glance KEY
Amino Acids How many? 9 Proteins = ___/gram 4 What are they? Building blocks of protein Builds and Repairs Body Tissue Complete vs Incomplete Complete Milk Cheese Meat Fish Eggs Incomplete Nuts Beans Rice Legumes Cereals/Grains Functions of Eggs Binder Meatloaf Thickener Pudding Coating Breaded Chicken Leavening Angel Food Emulsifier Mayo Milk Homogenization Fat Particles Pasteurization Kill Bacteria Stir & Low heat Fortified A & D 3 Cups

11 Vitamins, 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 Water How do you prevent this… Conservation cooking methods include: Veggies with the most vitamins and minerals? Sampling Function Food Source Deficiencies Toxicities Vitamin C Folate Iron Sodium What destroys the nutrients in…

12 Vitamins, 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 water 4. Fat soluble: Dissolves in fat 5. Macro: Large/big amount 6. Micro or Trace: Small/tiny amount 7: Electrolyte: Minerals that help maintain fluid balance in the body Functions of Water A. Carries water soluble vitamins B. Regulates body temperature C. Carries waste products out D. Prevents dehydration How do you prevent this… Microwave Bake Steam Stir Fry Simmer Sauté Conservation cooking methods include: Veggies with the most vitamins and minerals? Soak/cover with ascorbic acid/fruit juice. Sampling Function Food Source Deficiencies Toxicities Vitamin C -Maintains connective tissues -Protects body against infection -Citrus fruits -Orange juice -Strawberries -Scurvy -Breakdown of collagen -Kidney stones -Interferes with actions of Vitamin E Folate -Makes new cells -Green leafy vegetables -Legumes -Seeds -Neural tube defects -Anemia -Heartburn -Diarrhea -Masks B12 deficiency Iron -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 LDLs Sodium -Maintains fluid balance -Salt -Packaged foods -Muscle cramps -High blood pressure What destroys the nutrients in… Heat Air Water

13 Choose oils that provide
MyPlate- At A Glance Dietary Guidelines 1. 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 message Cross out the bad food choice Healthy Eating Patterns 1. 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 foods and choose foods with the __________ numbers. -Drink ___________ instead of sugary drinks. Caloric needs are based on Choose oils that provide _____________ fats.

14 MyPlate- At A Glance KEY
Dietary Guidelines 1. 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. Fruits Make half your plate fruits and vegetables. Vegetables Make half your plate fruits and vegetables. Eat red, orange and dark green vegetables. Grains Make half your grains whole grains. Protein Keep meat and poultry portions small and lean. Dairy Switch to low-fat or fat-free milk. Get your calcium rich foods. Label, color, and identify key consumer message 8 oz of seafood/week 60 minutes physical exercise Cross out the bad food choice X Healthy Eating Patterns 1. Balance calories: -Enjoy your food, but eat less. -Avoid oversized portions. 2. Foods to increase: -Make half your plate fruits and vegetables. -Switch to fat-free or low-fat milk. -Make at least half your grains whole grains. 3. Foods to reduce: -Compare sodium in foods and choose foods with the lower numbers. -Drink water instead of sugary drinks. Caloric needs are based on Age Gender Physical Activity Choose oils that provide healthy fats.


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