1. Making wise food selections The ART of meal planning & shopping!
8.01
Making wise food selections
The ART of meal planning
& shopping!

2. A Good Meal Will… Be nutritious and appealing…
Suit your cooking skills, food budget, and time…
Planning is the key…

3. Nutrition in Meal Planning
Use a meal pattern based on The Food Guide Pyramid

4. Aesthetics Include 5 aspects:
Color
Foods should be at least 3 colors.
Texture
Mouth feel should differ for different foods (imagine a meal of baby foods).
Flavor
Should compliment, not compete.
Taste
Pleasing taste=Pleasing meal.
Temperature
Should vary throughout the meal.
BreadSaladSoupMain CourseCoffeeDessert

5. COLOR

6. TEXTURE

7. FLAVOR

8. SHAPE

9. TEMPERATURE

10. Shopping tips Prepare to shop
a. Make a list – Alike items grouped together.
Before: Cake Mix, Shampoo, Rice, Floss, Soup, Sugar
After: Cake Mix Rice Floss
Sugar Soup Shampoo
• Making a list helps you recall items you need and also saves you time.
• Organize your list according to the layout of the grocery store.
– For example: produce, dairy, deli, etc.
• Keep a list in your kitchen of items you need to replace when you run out of them.

11. b. Check staples – Items you keep on hand in your kitchen.
• Bread
• Eggs
• Milk
• Sugar
• Cheese
• Condiments
• Spices
• Cooking Oil
• Pasta
• Vegetables & Fruits
• Meat

12. Comparison shopping Save $$$
(1) Generic Brand – plain labels, nutritionally similar to national and store, lower quality.
(2) National Brand – advertised nationwide, higher quality, cost more.
(3) Store Brand – brands sold by a store, quality similar to national brands, cost less.
• Clip coupons for items you regularly use.
• Try not to shop when you’re hungry.
• Check grocery store specials in newspaper ads.
• Buy fresh produce in season.
– Price may be lower and produce more flavorful.

13. Brand Name vs. Generic Brand

14. End of Notes
In groups, you will be working together to plan a aesthetically pleasing, nutritious, and safe meal for a “bagged lunch.”
Get in pairs.

15. 2. Where to shop
a. Convenience store - for a quick stop, prices may be higher
b. Specialty store (ex.: fish market) - Sell foods you can’t find elsewhere
c. Supermarket - one stop shopping
d. Warehouse club - offers savings, food may be sold in bulk

16. 3. How to shop
a. Unit pricing

17. b. Open dating
(1) Pull date
(2) Expiration date

18. c. Reading labels (1) Basic information (2) Nutrition labels
(3) Preservatives/additives
(4) Organically grown
(5) Universal Product Code

19. Reading the Label What are Daily Values?

20. e. Judging quality
(1) Signs of spoilage
(2) Signs of freshness

21. What are basic food safety and sanitation practices?
8.02 Teen Living
What are basic food safety and sanitation practices?

22. What’s wrong with this kitchen?

23. Follow these tips for kitchen safety:
If you leave the kitchen for even a short period of time while you are frying, grilling, or broiling food, you should turn off the burner/stove.
Never cook when under the influence of alcohol, drugs, or medication.

24. When you cook, wear clothing with tight-fitting sleeves
When you cook, wear clothing with tight-fitting sleeves. Loose-fitting clothing is more likely to catch fire from a stove burner.
When young children are present use the back burners.
When heating food in the microwave use only microwave-safe containers or dishes to heat food.
If you have a fire in your microwave turn it off immediately and keep the door closed.

25. Keep children out of the kitchen when you are busy!
Spilled food and grease from burners, stove tops and oven should be cleaned up to prevent a fire.
If a small grease fire starts in a pan smother the flames with the lid (make sure you are wearing an oven mitt) then turn off the burner.

26. What about this kitchen?

27. General Safety
Human carelessness is the #1 cause of kitchen accidents.
Always put items back where they belong.
Turn the range off and do not open the oven door if there is a fire in the oven!!! This will smother the fire.

28. General Safety cont.
Don’t let hair, jewelry, sleeves, or apron strings dangle.
Use a step stool or ladder to get something from a high shelf.
To put out a fire on the stove or in the oven use baking soda or salt.

29. Electrical Shock Always disconnect the power source first.
Knock the person away from the electrical contact using a wooden item like a broom or chair.
Replace electrical cords and plugs when they become worn.

30. Falls Keep out clutter! Use rugs with non slip backing.
Clean up spills immediately.

31. Fires
Clean off grease from stove tops regularly to prevent fires

32. Cuts Wear gloves to cover bandaged cuts.
Store knives in a knife block, rack or special drawer.
Don’t soak sharp objects where you can’t see them, like soapy water.
Use a cutting board!
Clean up broken glass carefully using a broom, dustpan, and wet paper towels.
Apply direct pressure if you get cut.

33. Maybe you want to go magnetic…
Maybe a drawer for your knives will suit your needs.
Whatever you decide, do it with safety in mind!

34. Burns Keep potholders within reach.
Only use dry potholders so you will not get a steam burn.
Turn the handles of pans toward the inside of the range so they will not be knocked off.

35. Poisoning Never mix two chemicals together.
Do not use insecticides (RAID) in the kitchen
Do not induce vomiting…your first step is to call poison control!

36. Terms Heimlich maneuver: first aid technique for choking
CPR: first aid to use when someone stops breathing and their heart stops

37. Bell Ringer
In your packet, on page 5, answer: How do you judge food quality? What are some signs of spoilage? What are signs of freshness in foods your family commonly buys?

38. Sanitation in the Kitchen
Don’t Eat That!
Sanitation in the Kitchen

39. Bacteria Grow Quickly at Room Temperature
They are killed by heat (over 140), and slowed down by the cold (fridge).
Microorganisms can cause food borne illnesses.

40. Keep pests out! Store foods in tightly sealed containers once opened, like crackers and cookies.

41. Thawing foods to prevent bacteria
It’s safest to thaw foods in the refrigerator overnight.

42. Food Life
“When the electrical power goes off, food will stay cold enough to be eaten safely for 4-6 hours if you don’t open the refrigerator door.” Prevention magazine.

43. That Pot is Hot!
Safety is critical when working in the food lab. The following are some guidelines for the different areas and equipment you will be using:
Facilities
Wipe up spills quickly.
Keep countertops clean.
When cleaning up broken glass, sweep into a dustpan, then wipe floor with a damp paper towel.

44. That Pot is Hot! Cutting utensils Use only for intended use.
Cut away from the body.
Keep pointed end down when walking with a knife or sharp object.
Store knives separately from other utensils.
Completely remove a can lid when using a can opener.

45. That Pot is Hot! Electrical appliances
Unplug an appliance by pulling on the plug, not the cord.
Unplug an appliance before cleaning or prying food from the appliance.
Make sure to have dry hands when using electrical appliances to prevent electrical shock!
Replace frayed or worn cords.
Do not let cords dangle or run them under rugs.
Turn saucepan handles inward when cooking on the range.

46. 8.03 Basic Skills in the Kitchen
What skills are needed to practice basic food preparation?

47. How do I Read this Recipe
Read the recipe before beginning to cook.
Check to make sure the equipment is available.
Check for understanding of recipe terms.
Check to make sure that ingredients are in the kitchen.
NOW you can begin!
Start with food pre-preparation.
Follow the directions on the recipe package, step by step. Don’t skip steps or change them!

48. Abbreviations
Tablespoons T tb
Tbsp / tbsp
Teaspoons t ts
tsp

49. Abbreviations Cup Square Ounce Fluid Ounce Pound C c Sq oz. fl. oz. Lb#

50. Abbreviations
Gallon
gal.
Quart
qt.
Pint
pt.

51. Abbreviations
Pint
pt.
Tablespoon T.
teaspoon t.
Hour
hr.

52. Equivalencies 3 t = 1 T 4 T = ¼ cup 5 1/3 T = 1/3 cup
1c=8 oz.=16 T.=48 t.

53. Equivalencies
1 gal. = 4 qt.
1 qt. = 2 pt.
1 pt. = 2 c.
1 c. = 8 oz.

54. Equivalencies – fluid ounces
For Liquids:
1 c = 8 oz.
1 pt = 2 c = 16 oz.
1 qt = 2 pt = 4 c = 32 oz.
½ gal = 2 qt = 4 pt = 8 c =64 oz.
Figure it out!
1 gal = __ qt = __ pt
= __ c = __ oz

55. Equivalencies - pounds
1 lb = 16 oz.
1 lb butter=2 cups = 4 sticks
How much is in one stick?

56. Measuring ingredients
There are two kinds of measuring:
Dry measuring
Liquid measuring
They each have their own types of equipment and techniques to use.
Note: moist ingredients use same equipment, different techniques.

57. Dry Measuring Always use a dry measuring cup
Flour
sift, pour or spoon into dry measuring cup, then level
Sugar
Pour/spoon into dry measuring cup, then level
Rice /Misc.
Scoop out or pour into dry measuring cup
Small amounts
Dip measuring spoons into ingredient or pour onto spoon not over mixing bowl

58. Liquid Measuring Always use liquid measuring cups. Milk/Water/Liquid
Place measuring cup on counter, pour liquid in, check at eye level.
Vanilla/Small amounts
Pour into a measuring spoon
Hold over small bowl to catch excess.
(Not over mixing bowl)

59. Moist Ingredients Brown Sugar Shortening/Peanut Butter
Pack firmly into a dry measuring cup, press until level.
Shortening/Peanut Butter
Pack firmly into a dry measuring cup, level.
Remove with a rubber scraper/spatula
Cut/Shredded foods
Press or place into a dry measuring cup

60. 8.04 Manners and Table Service
What are good manners when serving and eating food?

61. How can mealtime affect relationships?
We go out to eat not just for food but for socialization.
Family meal time provides family relationships with time to socialize and teach.
Parents can teach their children manners and how to be healthy by eating together.

62. You can walk the walk, but can you talk the talk?
At mealtime, keep conversations pleasant.
Avoid hot button topics like politics, religion, or any other upsetting issues.
Treat guests like your best friends.

63. Where’s the beef? Meal service is the way a meal is served.
There are four main tpes of meal service.
Family
Plate
Buffet
English

64. English and Buffet:
English service is the type of meal service used for special occasions. One person sits at the head of the table and does the serving.
Buffet service is where the guests walk around and serves themselves.

65. Family and Plate:
Family members pass food around the table to the right.
Plate service is used in many restaurants where the plate is filled in the kitchen and brought out.

66. Tableware Tableware refers to dinnerware, flatware, or glassware
A place setting is dinner or flatware for that one person.
A cover is an individual place setting.

67. Etiquette Refers to approved social conduct or good manners.
Manners show that you respect yourself as well as your meal mates.
A host is one who is executing the party.
Always look to the host for guidance and wait for the host before guests begin eating.

68. Did you grow up in a barn? Keep elbows off the table.
Eat slowly. Chew with your mouth closed.
Napkin goes in your lap, NEVER tuck into your collar.
Flateware is placed on the table in the order of use.
Cut food into 1 or 2 bite pieces.

69. All hands on deck!
You can use your hands when eating carrots, french fries and bread.
When eating bread, break off small pieces and butter 1 portion at a time.

70. When the meal is over…
Place your knife and fork together across the plate.
Place your napkin next to the plate. Do not put it in the plate.
Try to wait until the end of the meal to leave the table but if you must leave before the meal is over, ask the host if you may be excused.

71. Vocabulary
Get out a skills for living book and use the glossary to define AND give one example of each.
Table d’hote -
A la carte -
Gratuity –
A tip of 15% is normally appropriate in a family restaurant.

72. CAREERS IN THE FOOD INDUSTRY
8.05 Teen Living

73. Qualifications:
Dependability/Reliable Attendance
Attitude
Desire to please the customer
Some positions require experience, education, and/or apprenticeships

74. ADVANTAGES OF THIS JOB FIELD:
No education required in entry-level positions
Many positions available in the job market
Opportunities for advancement
Opportunities for good earnings
DISADVANTAGES:
High Pressure jobs
Many entry-level positions have low pay
Long hours, weekends, and holidays

75. STARTING AT THE BOTTOM OF THE CAREER LADDER...
Dishwashers: hot, hard work cleaning the cookware and equipment not usually put into the commercial dishwashers
Maintenance: cleaning floors, walls, windows, bathrooms
Bus Person: clears dirty dishes from table, cleans, and resets
No experience or education requirements. Must show up for work everyday!

76. MOVING UP THE LADDER...
Host/Hostess: takes reservations, phone work, greets the guests, seating guests
Waiter/Waitress: takes food and beverage orders, serves the food to the guest, prepares and submits bills to guests
Cashier: collects money, balances money drawer at end of day or shift
Counter Attendant: takes orders from a counter position (like at a fast food restaurant or diner), serves food
Customer service is a priority in these jobs!

77. The baker arrives early in the morning to prepare!
The bartender must mix and serve drinks, primarily alcohol, comply with legal regulations, keep track of inventory, be congenial, deal with excessive drinkers, and control spillage/waste.
The cook learns by experience. They cook the food according to recipes, plate it up, and set it up for servers to deliver.
The short-order cook may limit items to those made on the grill or deep-fried, such as burgers, french-fried potatoes, etc.

78. Nearing the top of the ladder...
Marketing specialists ask: “How do we get the customers in here, and keep them coming back?”
2-4 YEARS EDUCATION MAY BE REQUIRED!

79. EDUCATION OFTEN REQUIRED. EXPERIENCE A MUST!
The manager runs the operation, and therefore must be familiar with all aspects of it. They must deal with owners, staff and customers. Good salaried wages. Long hours.
Management eventually reports directly to owners. The owner themselves may or may not have knowledge of the industry. The only requirement of ownership….is money!

80. CATERING...
Catering services may include help in planning an event, preparing and serving food, decorating serving or dining tables, and fabulous food & beverage presentations.
WEDDINGS
BANQUETS
MEETINGS
HOLIDAY GATHERINGS
CONVENTIONS

81. At the top of the food service industry ladder...
For these jobs, you must complete at least some formal education or training. An associate degree, bachelor’s degree, master’s degree, or doctorate degree program in Family & Consumer Science or Culinary Arts may be required.
A certified Home Economist may teach in a middle school, high school, or college classroom OR edit cookbooks, OR find themselves working in a test kitchen of a large food’s corporation. Before a product can be marketed to the public, it must pass the test of preparation in the average home kitchen environment.

82. At the top of the food service industry ladder...
The “sous” (soo) chef is an “under chef” who works directly for the executive chef.
The “executive” chef manages the entire kitchen operation, organizing work schedules of all staff, ordering supplies, supervising all food preparation and service.
The garde manger (gahrd-mohn-zhay) is the pantry chef, and is responsible for all cold food items. This may include the salads, cold meats and cheeses, cold sauces, and some desserts.
The saucier (saw-see-yay) is the sauce cook, who will be in charge of all soups, sauces, gravies, and stocks.
The patissier (pah-tees-ee-yay) is the pastry chef, and may be skilled in icing/decorating techniques as well as bread and pastry baking.

83. At the top of the food service industry ladder...
Dieticians have completed a 4 year education. They oversee the purchase and preparation of food.
Often work in hospitals with patients who have special nutritional needs.

84. AND INTO THE REALM OF FOOD SCIENCE...
CLIMBING OVER THE TOP,
AND INTO THE REALM OF FOOD SCIENCE...
The food scientist has completed a year degree program, with heavy emphasis in the areas of chemistry and biology.
The scientist might study the molecular structure of food, while making advances in agriculture technology, food preservation, food manufacturing, preparation, quality control, etc. Jobs are plentiful and salaries are excellent!

85. The food scientist may spend their day in a lab, or out in the field
The food scientist may spend their day in a lab, or out in the field. Perhaps they will provide federal food inspections, participate in a sensory evaluation of food, or even develop a new food product.

86. The End