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Kitchen Management- At A Glance TABELSPOON _________ PACKAGE _________ OUNCE _________ TEASPOON _________ CUP _________ QUART _________ POUND _________.

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Presentation on theme: "Kitchen Management- At A Glance TABELSPOON _________ PACKAGE _________ OUNCE _________ TEASPOON _________ CUP _________ QUART _________ POUND _________."— Presentation transcript:

1 Kitchen Management- At A Glance TABELSPOON _________ PACKAGE _________ OUNCE _________ TEASPOON _________ CUP _________ QUART _________ POUND _________ HOUR _________ GALLON _________ MINUTE _________ PINT _________ 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 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 Same: ___________________ _______________ Changes:_________________ _________________ or

2 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 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 Same: Temperature, Directions, Cooking Temp Changes: Amount of ingredients, Cooking time, Size of pan Cutting Board Oven Thermometer Pastry Blender PeelerSlotted Spoon Dry Measure Cups Wire Wisk/Whip Liquid Measure Cup Chef’s Knife Colander/Strainer Wooden SpoonLadle Straight Edge Spatula Measure Spoons Meat Thermometer TurnerParing KnifeRolling Pin Bread KnifeTongsRubber Scraper 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 or Liquids Flour Sugar Brown Sugar Salt Shortening

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

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

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

6 SugarOther Name Food Source SucroseTable Sugar FructoseFruit Sugar GlucoseBlood Sugar MaltoseMalt Sugar LactoseMilk Sugar Purposes of Ingredients FlourStructure and body EggsColor, texture, nutrients SaltFlavor, controls yeast SugarAids browning, feeds yeast LiquidMoisture, activates yeast FatFlavor, tenderness LeaveningAiry, volume, light, porous (yeast, baking powder/soda) C = _4_ grams Provides Energy Simple Sugars Complex Starches Simple Sugars Insoluble Soluble Aids in Digestion Cholesterol Must have WATER Fiber Roughage Cellulose g ==== Rice Pasta Cooked Carbohydrates- At A Glance KEY Muffin: Biscuit: Bran Germ Endosperm Cauliflower top few tunnels Flaky layers Straight sides

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

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

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

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

11 Vitamins, Minerals & Water- At A Glance SamplingFunctionFood SourceDeficienciesToxicities Vitamin C Folate Iron Sodium 1. Deficiency: _______________________________________ 2. Toxicity: __________________________________________ 3. Water Soluble: _____________________________________ 4. Fat soluble: _______________________________________ 5. Macro: ___________________________________________ 6. Micro or Trace: _____________________________________ 7: Electrolyte: ________________________________________ Functions of Water Veggies with the most vitamins and minerals? What destroys the nutrients in… Conservation cooking methods include: How do you prevent this…

12 Vitamins, Minerals & Water- At A Glance KEY SamplingFunctionFood SourceDeficienciesToxicities 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 -Anemia -Makes red blood cells -Paleness -Weakness -Heart disease -Elevated LDLs Sodium -Maintains fluid balance -Salt -Packaged foods -Muscle cramps-High blood pressure 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 Veggies with the most vitamins and minerals? What destroys the nutrients in… Conservation cooking methods include: How do you prevent this… A. Carries water soluble vitamins B. Regulates body temperature C. Carries waste products out D. Prevents dehydration Heat Air Water Microwave Bake Steam Stir Fry Simmer Sauté Soak/cover with ascorbic acid/fruit juice.

13 MyPlate- At A Glance Dietary Guidelines Healthy Eating Patterns Label, color, and identify key consumer message 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. 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. Cross out the bad food choice Caloric needs are based on Choose oils that provide _____________ fats.

14 MyPlate- At A Glance KEY Dietary Guidelines Healthy Eating Patterns 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. 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. Cross out the bad food choice Caloric needs are based on Choose oils that provide healthy fats. 8 oz of seafood/week 60 minutes physical exercise X Age Gender Physical Activity 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


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