2 2.1 Define terms related to food technology Budget an orderly program for spending, saving and investing the money you earn to achieve desired goals
3 Caterersomeone who owns a business in which food and beverages are prepared for small and large parties, banquets, weddings, and other large gatherings
4 Conservationprotecting the environment and natural resources against waste and harm
5 Consumer Advocatesomeone who acts or intercedes on the behalf of another who buys goods or services
6 Dieticiana health care professional who had training in nutrition and diet planning
7 Entrepreneura person who owns and runs his or her own business
8 Food and Drug Administration An agency in charge of ensuring the safety of all foods sold except meat, poultry, seafood and eggs
9 Food Scientistexperts who work with the sources of nutrients for living things
10 Meal Managersomeone who controls and directs resources to get a job done correctly, efficiently, and on time
11 Multi-taskingfitting tasks together to make the best use of time; doing two tasks at the same time.
12 Nutrition Labelingan analysis of a food product’s contribution to an average diet that appears on the product packaging
13 Open datingA system of putting dates on perishable and semi-perishable foods to help consumers obtain products that are fresh and wholesome.meat, poultry, eggs, dairy products
14 Pre-cyclingthinking about how packaging materials can be reused or recycled before buying a product
15 Pre-preparationany step done in advance to save time when getting a meal ready
16 Semi prepared foodsa convenience food that still requires some preparation before being served
17 United States Department of Agriculture An agency that monitors the safety and quality of poultry, eggs, and meat products
18 Work Simplificationdoing a job in the easiest, simplest, and quickest way possible
19 Family and Consumer Sciences Framework 2.2 Identify resources to consider in planning meals
20 Meal PlanningPlanning a meal begins with a menu, which is a list of the foods to be served at a meal.Meals are often planned with several courses, which is a part of a meal made up of all the foods served at one time.appetizersoupsaladmain dishdessert
21 Steps to meal planning Choose the main dish Select a grain food to accompany the main dish or serve a bread insteadSelect 1-2 vegetable side dishesChoose a saladSelect a dessert and/or appetizerPlan a beverage
22 Framework 2.3 List considerations in appealing and nutritious meals
23 Food PreferenceStudies have shown that people like some groups of food better than others.People find vegetables, salads, and soups least appealing.They like breads, meats and desserts best.
25 Flavor A mixture of taste, aroma, and texture The four basic tastes recognized by the human taste buds are sweet, sour, salty and bitter.
26 Flavor Aroma is closely associated with flavor. When you make a food, it will taste even better to you if it has a good smell.Do not repeat similar flavors.
27 ColorWhen used correctly, color not only appeals to the eyes, but also stimulates the appetite.Garnishes can add color to a meal.Make sure you vary the colors of the foods in a meal.
28 Texture Texture is the feel of food in the mouth. Work toward a balance between soft an solid foods.Avoid serving 2 or more chopped, creamed or mashed dishes together.
29 Shape and Size Avoid serving several foods made up of small pieces. Be sure to use variety
30 Temperature Hot foods should be hot and cold foods should be cold. Foods served lukewarm do not usually stimulate the senses of taste and sight.
31 The activity, size, sex and age of the family members will affect food needs. -Athletes eat more than office workers.-After age 12, it cost more to feed boys than it does to feed girls.-It cost more to feed teenagers than it does to feed senior citizens-Health problems must be consider when planning food needs.
32 Framework2.4 Discuss planning for food shopping
33 The person preparing the meals must consider the following before shopping for food: family food budgettime to prepare the mealhis/her cooking abilitiesfood preferencesA good meal manager knows :how similar products differ in quality and nutritioncan compare prices on a per serving basisrecognize seasonal food valueschoose quality meats and producewhen to use convenience foods and semi prepared foods
34 Using a Shopping List Helps save time Avoids extra trips Helps stick to your food budget
35 The meal manager must decide where to shop for food purchases. 2.5 Describe sources of information to use in making informed food purchasesThe meal manager must decide where to shop for food purchases.supermarkets-vary in size, carry both food and nonfood items, may have deli and bakeries, some offer home delivery, check cashing/credit, pharmacy and banking servicesdiscount supermarkets- large quantities at reduced prices, may not carry fresh meat or produce, may have to sack own groceries24 hr. conveniences stores -always open, large or small, higher prices
36 specialty stores -carry one specific product ex specialty stores -carry one specific product ex. dairies, bakeries, butcher shops, ethnic marketsoutlet stores -reduced prices from individual food manufacturers, may not meet quality standards for retail sale, but safe and nutritiousfood co-ops -owned and operated by a group of consumers, food is purchased in bulk so prices are low, limited to members of the co-opfarmers’ market -sells directly from the farmer to the consumer, often fresher produce at lower pricesroadside stands -smaller than a farmer’s market, run by one family, specializes in home grown fruits and vegetables
37 2. Some areas offer electronic shopping which allows the consumer to go on-line to create a grocery list to be filled and delivered to the consumers home or purchase hard to find items3. In order to make informed choices consumers must be able to comparison shop by considering not only by brand name, but grades of food.4. Consumers must be aware that packaging costs are involved in their purchases. By precycling excessive packaging can be avoided5. Most stores offer shelf tags that allow consumers to compare unit pricing to determine if they are getting the most for their food dollar.
38 Food Additives Substances added for a specific purpose Add nutrientsPreserve qualityAid processing or preparationEnhance flavors or colorsGRAS list- additive “Generally Recognized as Safe” by the FDA
39 2.6 Name government agencies that regulate food safety FDA (Food and Drug Administration) an agency in charge of ensuring the safety of all foods sold except meat, poultry, seafood and eggsUSDA (United States Department of Agriculture) an agency that monitors the safety and quality of poultry, eggs, and meat products
40 Food Labels The common name and form Volume or weight of the contents Name and address of the manufacturerList of ingredients according to weight
41 Nutritional Labeling Required Serving size Servings per container Calorie informationNutrientsDaily valuesPercent daily values based on a 2000-calorie diet
44 Universal product code UPC- series of lines, bars, and numbers that appears on packages of food and nonfood items.
45 Open datingOpen dating- uses dates consumers can clearly recognize on perishable and semi-perishable foodsPack date- the day a food was manufactured or processed and packagedPull or sale date- the last day a store should sell a productExpiration date- the last day a consumer should use or eat a foodFreshness date- found on bakery products like bread and rolls