FACS Unit 6: Food and Nutrition

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FACS Unit 6 Food and Nutrition

• Part II

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2-8-12

• Plan a meal (breakfast, lunch, or dinner) that
  has the meal appeal characteristics that we
  discussed yesterday.
• Also describe why it has meal appeal

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Grocery Shopping

• Stores and Techniques

6.9
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Where to Shop

• Supermarkets
• Warehouse stores
• Food cooperatives
• Health food stores
• Specialty stores
• Convenience stores
• Farmers markets

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Supermarkets

• Large stores that sell not only food but also
  many other items and services.
• Can have as many as 20,000 different food items.
• Most offer a variety of customer services.
• In a large, busy supermarket, it may be difficult
  to buy just a few items in a hurry.

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Warehouse Stores

• Offer basic items with few customer services.
• Prices lower than in most supermarkets.
• Most are large, but have a limited variety of
  items.
• Items usually displayed in cartons rather than on
  shelves.
• Shoppers bag their own groceries and carry them
  out.

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Food Cooperatives

• Food distribution organizations mutually owned
  and operated by a group of people.
• Members buy food in quantity and do the sorting,
  unloading, and other work themselves. This keeps
  costs down.
• Some cooperatives are licensed to sell to the
  public as well as to members.

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Health Food Stores

• Offer a wide range of foods, including items
  seldom found elsewhere.
• Foods are likely to be more expensive than in
  other stores.

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Specialty Stores

• Limited to specific items, such as fish, meat,
  baked goods, delicatessen foods, or ethnic foods.
• Prices usually higher than supermarkets, but
  customers may get personal attention and fast
  service in return.
• May carry food items, such as ethnic staples, not
  readily found elsewhere.

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Convenience Stores

• Fast service.
• Usually open early and close late.
• Some open 24 hours.
• Small size makes shopping quicker.
• Do not carry a full line of groceries.
• Prices generally higher than supermarkets.

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Farmers Markets

• Also known as greengrocers.
• Specialize in fresh fruits and vegetables.
• Selection depends on the area and season.
• Locally grown foods can be fresher and less
  expensive than those in the supermarket.
• Some markets are closed during cold-weather
  months.

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Shopping

• Describe grocery shopping techniques. (6.10)

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Shopping Techniques

• Getting Ready to Shop
• Make a list.
• Have a budget.
• Check supermarket specials and coupons.
• Decide where to shop.
• EAT SOMETHING!!!

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Be Aware!
McDonalds
Milk
Deli
Eggs
Fridge Case
Fridge Case
Clearance
Cokes
Pet Supplies
New Items
Cleaning Supplies
Cereal
Dry Goods
Meat
Junk
Office Supplies
Dry Goods
Dry Goods
Books
New Items
Cards
Bread
Produce
Chips / Crackers
Freezer Case
Junk
Cookies / Candy
Freezer Case
Grocery Store Floor Plan
Bakery
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Shopping Techniques

• Comparison Shopping
• Compare brands
• National brands
• products sold across the country and advertised
  nationally
• Private label, or store brand
• Packaged for a particular chain of stores.
  Usually cheaper than national brands. Nutritional
  value same as national, but may be different
  quality.
• Generic
• plain packaging, less expensive. Quality and
  appearance may be less appealing.

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Shopping Techniques

• Reading labels
• list name of product, weight of contents,
  ingredients listed from most to least, and often
  the name and address of the manufacturer. Read
  nutrition facts panel to make healthful food
  choices.
• Unit pricing
• the price per ounce, pound, or other unit of
  measure. Usually posted on shelf near item. If
  not posted, figure by dividing the total cost of
  the package by the number of units (ounces or
  pounds).

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Shopping Techniques

• Check the food product dating.
• Date used to indicate product freshness.
• Three types of dating
• Sell by or pull by date last day a product
  should be sold if the food is to remain fresh for
  home storage.
• Pack date when the food was processed or
  packaged.
• Best if used by date tells when the food should
  be used for best quality.

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Shopping Techniques

• Food Quality
• Buying Produce
• Avoid bruised and wilted produce.
• Handle some produce to get a better idea of its
  quality.
• Avoid buying root vegetables with sprouts.
• Handle fruits and vegetables gently.

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Shopping Techniques

• Buying Protein Foods
• Color bright red beef, grayish pink pork, creamy
  white to yellow poultry without bruises or torn
  skin.
• Fish should smell fresh and be firm to the touch.
• Check the percentage of lean on ground beef
  packages.
• Open egg cartons to check for cracked eggs before
  you buy.
• Buy only as many legumes as you can use within
  six months.
• Legumes plants in which seeds grow in pods, such
  as beans, peas, and lentils.

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Shopping Techniques

• Buying Dairy Products
• Pasteurized the milk has been heated to destroy
  harmful bacteria.
• Homogenized the fat particles in the milk have
  been broken up and distributed throughout the
  milk.
• Check safety seals on milk, yogurt, and cottage
  cheese.
• Choose low-fat cheeses and milk when possible.

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Shopping Techniques

• Buying Grain Products
• Select products that contain whole grain or bran
  for more nutrients and fiber. Look for enriched
  products.
• Check cereal labels for sodium, sugar, and fat
  content.
• Check out the varieties of pasta and rice.
• Buying Packaged and Convenience Foods
• Read labels carefully for fat, sugar, and sodium.
• Some are frozen while others are stored at room
  temperature.

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• Being a good consumer doesnt stop when you
  finish shopping make sure you properly store the
  food you purchase!

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Food Storage Techniques

• Refrigerator Magnet Assignment
• See your Fact Sheet for a study tool
• Keep freezer at or below 0.
• Refrigerator should be between 32 and 40.

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Food and Kitchen Safety
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Introduction

• More accidents occur in the kitchen than any
  other room of the home. Most accidents can be
  prevented with some thought, pre-planning and
  attention to detail. We will be covering
• How to prevent injuries in the kitchen.
• How to prevent food-borne illness.

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Preventing Injuries

• Common injuries in the kitchen
• Cuts
• Burns Fires
• Electrocution
• Falls
• Poisoning/Chemical Hazards

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Preventing Cuts

• Using knives safely
• A sharp knife is safer than a dull knife.
• Use an acrylic cutting board, and cut food away
  from your body.
• If the knife falls, jump back and let it drop.
• Never use a knife to open cans or pry lids.
• Wash and store knives and other sharp objects
  separately from other utensils.

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Preventing Cuts

• Removing broken glass safely
• Sweep broken glass into a dustpan immediately.
• Wipe the area with several layers of damp paper
  towel to remove glass chips.
• Place broken glass and damp paper towels in a
  paper bag and place the bag in a trash
  container.

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Preventing Burns

• Using cookware safely
• Turn the handles of cookware inward on a range.
• Use thick, dry potholders when handling hot pans.
• Open lids, like a shield, away from your body to
  avoid steam burns.
• Pull out the oven rack first when removing hot
  cookware from the oven.
• Remember that the heating elements on electric
  ranges remain hot for a long time after being
  turned off.

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Preventing Burns

• Using a microwave oven safely
• Follow the manufacturers instructions,
  especially for cooking and heating times to avoid
  burns from overheated foods.
• Do not use excessive amounts of time to heat
  water or liquids to avoid super heating (past
  boiling temperature) which can cause liquids to
  explode under certain conditions.
• Follow the manufacturers recommendations for
  appropriate cookware.
• Use potholders to remove hot cookware. Heated
  food and steam can make even microwave safe
  cookware hot.
• Never place metal or aluminum products in the
  microwave!
• Open lids or remove plastic wrap away from you to
  avoid steam burns.
• Microwaves should not be operated when they are
  empty.
• The FDA has regulated microwave oven
  manufacturing since 1971. As long as the
  microwave oven meets FDA standards and is used as
  directed it is said to be safe.

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Preventing Fires

• Avoiding fires in the kitchen
• Store oils away from the stove.
• Wear short or close-fitting sleeves while
  cooking.
• Tie back long hair when cooking.
• Keep towels, potholders, paper towels, and other
  flammable materials away from the stove and oven.
  
• Clean up grease build-up from the stove, oven and
  the exhaust fan regularly.
• Avoid leaving the kitchen while cooking.
• Have a smoke detector near the kitchen.

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Preventing Fires

• Putting out small fires in the kitchen
• Small Pan Fires
• Use a larger lid to smother the flame.
• Grease Fires
• Use baking soda to put out the fire water or
  flour will only make the flames larger.
• Clothing Fires
• If your clothes catch on fire - Stop, Drop
  Roll!
• Fire Extinguishers
• Always have fire extinguishers or baking soda
  readily available in the kitchen in case of fires.

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Preventing Electrocution

• Operating electrical appliances safely
• Unplug any electrical appliance, like a toaster,
  before removing food or objects that have become
  stuck in the appliance.
• Unplug electrical appliances from the outlet by
  grasping the plug, not the cord.
• Keep cords away from heat sources or from hanging
  over the edge of the counter.
• Dry hands completely before operating electrical
  appliances.
• Keep electrical appliances away from water.

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Preventing Falls

• Avoiding falls, bumps bruises
• Clean up spills immediately with paper towels.
• Keep cupboard doors and drawers closed or shut
  when they are not in use.
• Use a ladder/stool to retrieve high or
  hard-to-reach objects.

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Preventing Poisoning

• Using household chemicals safely
• Keep drain cleaners, household cleaners, and
  other products which contain poisons in their
  original containers.
• Read all product labels and only use as intended.
• Store dangerous products out of the reach of
  children and pets, and away from food items.
• Dont mix cleaning products together. Mixing
  some chemicals may cause a hazardous reaction.

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Chemical Hazards

• Pay attention to the labels
• Hazard
• Potentially dangerous.
• Flammable
• Anything that ignites easily or is capable of
  burning rapidly.
• Use and Care Instructions
• Instructions written by manufacturers to inform
  consumers how to use and care for the product.
• Caustic Cleaner
• Household cleaner that may burn or corrode the
  skin on contact.
• Poisonous
• Capable of harming or killing if ingested.

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Preventing Injury to Children

• Childproofing your kitchen
• If you have children under the age of 2 in the
  house, use a safety gate to the kitchen.
• Remove small magnets from the refrigerator to
  prevent choking accidents.
• Put a cover over the garbage disposal switch.
• Move household chemicals out of childrens reach
  and/or put safety latches on all cupboards.
• Store knives out of the reach of children.
• Teach children about kitchen safety!

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Safety Phone Numbers

• Every kitchen should have a list of important
  phone numbers in case of an emergency.
• Safety phone numbers include
• Fire Department
• Ambulance/Emergency Medical Care
• Family Doctor
• Poison Control Center

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Food-borne Illness

• A food-borne illness is a disease transmitted by
  food, the source of which is bacteria, or toxins
  produced by bacteria.
• Symptoms are flu-like including nausea,
  vomiting, diarrhea, fever, and other reactions,
  lasting a few hours to several days.

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Food-borne Illness

• Some bacteria is safe and commonly eaten, such as
  yeast in bread, bacteria in yogurt, and mold in
  blue cheese.
• By proper handling of food, illness can be
  prevented.

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Risky Foods for Food-borne Illness

• Risky foods are foods that are most likely to
  cause food-borne illness. Risky foods include
• Raw meat, poultry, eggs, milk (unpasteurized)
  and shellfish.
• Raw fruits vegetables which have been
  processed in unsanitary conditions (especially
  sprouts and unpasteurized fruit juices).
• Cooked plant products like pasta, rice and
  vegetables.
• Unpasteurized dairy products (soft cheeses).
• Extra care must be taken to avoid food-borne
  illness when handling these foods.

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Preventing Food-borne Illness

• To fight bacteria that may cause food-borne
  illness, follow these steps to food safety
• Cook foods thoroughly to destroys harmful
  bacteria that may be present in food.
• Separate foods to avoid cross-contamination!
• Chill - follow the COOL rules!
• Clean hands, surfaces and produce.

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Preventing Food-borne Illness

• COOK foods thoroughly to destroys harmful
  bacteria that may be present in food
• Ground Beef - internal temperature of 160 F
  should no longer be pink.
• Meat Poultry - Cook until juices run clear.
  Roasts steaks to at least 145 F. and Poultry
  170 to 180 F.
• Eggs - Cook until the yolk and whites are firm.
• Seafood - Cook until opaque and flakes easily
  with a fork.
• Leftovers - Reheat quickly at a high temperature.
  Internal temperature should be at least 165 F.
  Bring sauces, soups and gravies to a boil.

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Preventing Food-borne Illness

• SEPARATE foods to avoid cross-contamination!
• Safely separate raw meat and seafood from other
  foods in your shopping cart and your
  refrigerator.
• Wash hands, cutting boards, dishes and utensils
  after they come in contact with raw meat,
  poultry, eggs and unwashed produce.
• Place cooked food on a clean plate.
• In the refrigerator, place raw foods in a sealed
  container to prevent meat juices from dripping
  on other food.
• Wipe up meat juice from all surfaces promptly.

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Preventing Food-borne Illness

• Follow these COOL rules
• Keep foods out of the Danger Zone (40 F. - 140
  F.)
• Thaw foods in the refrigerator or microwave.
• A refrigerator can be too full. Cold air must
  circulate to keep food safe.
• CHILL leftovers
• Remember the 2-hour rule - refrigerate foods
  within 2 hours.
• Divide large amounts of leftovers into smaller,
  low containers for quick cooling.
• Use a cooler or ice pack to keep perishable food
  cold, especially on hot summer days.
• When in doubt, throw it out!

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Preventing Food-borne Illness

• CLEAN hands, surfaces and produce!
• Hands

Wash hands with hot, soapy water.
Scrub hands, wrist and fingernails for at least
20 seconds.
Rinse with hot water.
Dry with a paper towel.
Wash hands before and after handling food and
after using the bathroom, handling pets, or
changing diapers.
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Preventing Food-borne Illness

• CLEAN hands, surfaces and produce!
• Surfaces
• Use paper towels to clean kitchen surfaces.
• Wash cutting boards, counters and utensils with
  hot, soapy water.
• Wipe up spills in the refrigerator, microwave and
  stove immediately.
• Produce
• Wash raw produce under running water. Use a
  small vegetable brush to remove surface dirt.
• Cut away any damaged or bruised areas.

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Whats Wrong in this Picture?
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Tools of the Trade

• Kitchen Appliances and Utensils

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Kitchen appliances

• Large

• small

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Utensils

• Utensils are small kitchen tools.
• Without utensils, it would be hard to measure,
  mix, or prepare food.
• Sturdy, well-made utensils will last a long time.

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Types of Utensils

• Measuring Utensils
• Mixing Utensils
• Cutting/Chopping Utensils

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Measuring Utensils

• Dry Measuring Cups
• Liquid Measuring Cups
• Measuring Spoons

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Measuring Utensils

• Dry Measuring Cups
• Used to measure dry ingredients such as flour and
  sugar.
• Come in sets ¼ cup, 1/3 cup, ½ cup, and 1 cup.

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Measuring Utensils

• Liquid Measuring Cups
• Have a spout for pouring and measurements marked
  on the side in cups, ounces, and milliliters.
• Common sizes are 4 cups, 2 cups, and 1 cup.

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Measuring Utensils

• Measuring Spoons
• Used for measuring smaller amounts of liquid and
  dry ingredients.
• Common sizes are ¼ teaspoon, ½ teaspoon, 1
  teaspoon and 1 tablespoon.

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Mixing Utensils

• Mixing Bowls
• Mixing Spoons
• Plastic or Rubber Scrappers
• Pastry Blenders
• Wire whisks
• Sifters
• Rotary Beaters

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Mixing Utensils

• Mixing Bowls
• Hold the ingredients you mix and come in
  graduated sizes.

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Mixing Utensils

• Mixing Spoons
• Have long handles and are used to combine
  ingredients.
• Made of metal, plastic or wood.

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Mixing Utensils

• Plastic or Rubber Scrapers
• Used to scrape bowls and mix ingredients
  together.
• Have a wide, flexible blade.

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Mixing Utensils

• Pastry Blenders
• Used to cut shortening into flour for piecrusts
  and biscuits.

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Mixing Utensils

• Wire Whisks
• Used for beating and blending.
• Especially efficient to stir sauces and beat egg
  white mixtures.

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Mixing Utensils

• Sifters
• Sift and mix dry ingredients together as they
  pass through a mesh screen.

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Mixing Utensils

• Rotary Beaters
• Also known as hand beaters.
• Use it to beat eggs and mix thin batters like
  pancake batter.

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Cutting and Chopping Utensils

• Paring Knives
• Utility Knives
• Chefs Knives
• Bread Knives

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Cutting and Chopping Utensils

• Paring Knives
• Peeling fruits and vegetables

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Cutting and Chopping Utensils

• Utility Knife
• All-purpose knife for cutting and slicing food.

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Cutting and Chopping Utensils

• Chefs Knife
• Used for cutting, mincing, and dicing.
• Most valuable knife in the kitchen.

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Cutting and Chopping Utensils

• Bread Knife
• Used for slicing baked goods.

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Kitchen Appliances

• Refrigerator
• Stove
• Oven
• Dishwasher
• Garbage Disposal
• Plate Warmers
• Small Appliances
• Blender, rotisserie, toaster, microwave, mixer,
  food processor, etc

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3-1-12

• Think about when you have used the microwave to
  cook food.
• What kinds of foods did you cook?
• What kinds of things went wrong?
• How could you prevent those things from happening
  in the future?

72
Microwave ovens

• Appliance that uses a fan-like device called a
  stirrer that distributes energy waves throughout
  the oven, where they bounce off the walls and
  floor.
• Microwaves can pass through glass, plastic, and
  paper.
• They are absorbed by the molecules in food and
  cause vibrations, this in turn produces friction,
  and the friction produces heat to cook the food.

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Using a Microwave

• Use a container 2 or 3 times larger than amount
  of food.
• Cut foods in to uniform-sized pieces.
• Keep foods that wont cook as quickly toward the
  outside of microwave container.
• Cover foods to prevent drying out and spattering.
• Follow package instructions.
• Rotate the food.
• Stir.
• Rearrange, invert
• Never put anything metal in the microwave

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What is a recipe?

• A recipe is a set of directions used in cooking.
• Recipes list the amounts of ingredients needed
  and tell you what to do with those ingredients.

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How To Choose A Recipe

• Does it sound good?
• How long will it take to prepare?
• Do I understand all the steps?
• Do I have all the necessary equipment and
  ingredients?

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Abbreviations and Equivalents

• Abbreviations
• A short form of a word.
• Used to save space
• See chart on page 474

• Equivalents
• Amounts that are equal to each other.
• You should become familiar with basic equivalents.

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Measuring

• Measuring dry ingredients such as flour, sugar,
  salt and baking powder

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Measuring

• Measuring liquid ingredients such as milk, water,
  or oil

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Measuring

• Measuring fats

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Recipe Terms

• See pages 476 478 in textbook for mixing,
  cutting, and other cooking terms.

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How Can You Alter A Recipe?

• The yield is the amount of food or number of
  servings a recipe makes.
• It takes a little math to alter a recipe.

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Changing the Yield

• To Cut Recipe In Half
• Divide the number of servings you want by the
  original yield.
• Multiply the amount of each ingredient by ½.
• Convert measurements as needed.
• Calculate the new amount for each ingredient in
  the recipe.

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Changing The Yield

• To Double A Recipe
• Multiply the amount of each ingredient by 2.
• This also requires a pan that is twice as large
  or two pans.
• Baking time also may have to be adjusted as it
  will possibly take longer to bake.

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Making Substitutions

• See page 481 for solutions to missing ingredients.

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Food Preparation Techniques

• Terms copied from the book.

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3-5-12

• Think about the following question
• How is cooking in a microwave different than
  cooking in an oven?
• Does the microwave change the texture of the food?

87
Types of Meal Service

• Family-Style Service
• Plate Service
• Head-of-Table Service
• Buffets

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Family-Style Service

• Dinner plates placed at each persons seat.
• Food is served in dishes on the table.
• Food is passed around to each person.

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Plate Service

• Plates are prepared in kitchen.
• Plates are then taken to the table and put at
  each place setting.
• Hostess or cook prepares plates.

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Head of Table Service (English or Compromise)

• Special occasion meals
• Person at head of table serves food on plates and
  passes them down the table to each person.

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Buffets

• Good for larger crowds.
• Dishes, flatware, napkins, and serving dishes are
  placed on a counter or table and people help
  themselves.

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Advantages and Disadvantages of Each

• Which is most likely to cause overeating?
• Which may lead to wasted food?

• Which is best for a family with children?
• For casual entertaining?
• For formal entertaining?

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Assignment 3-5-12

• Answer questions on page 589
• 2-9
• Make sure to include 3 examples under each
  category of table manners on 5

94
Correct Procedure for Setting A Table
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Cover

• This is the arrangement of the tableware that
  each diner will need for a meal.

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Place Setting

• The arrangement of tableware and flatware for
  each person.
• Tableware
• Dishes, glasses, and flatware
• Flatware
• The eating utensils (silverware)

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Setting the Table CorrectlySee page 440
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General Rules for Acceptable Table Manners

• Etiquette
• The accepted rules of behavior at a meal.
• See page 440 for guidelines.

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General Guidelines When Eating Out

• Some require reservations.
• Be sure you know the price range and dress code.
• Be on time if you have a reservation.

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Guidelines When Eating Out

• Usually a host/hostess
• If there is none, seat yourself

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Ordering From The Menu

• Courses
• Parts of the meal
• Appetizer
• An optional first course
• Entrée
• Main course
• A La Carte
• Each item has an individual price

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Acceptable Behavior in a Restaurant

• Dont be disruptive and loud.
• Politely ask server when things are needed.
• If it is urgent, get your servers attention by
  raising your hand.

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Paying the Bill and Tipping

• Agree on who is paying before going out to eat.
• Sales tax is going to be added to your bill.
• Leave a tip for your server.

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Tipping

• A customary tip is 15 to 20 percent of the bill
  before tax.
• A tip is for service, not food.
• A service charge (gratuity) could be added for a
  large group. In this case, you dont have to
  leave a tip.

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Table Manners

• Assume you have a friend who says that eating is
  meant to be enjoyed and trying to ensure good
  table manners gets in the way of having a good
  time.
• Do you agree or disagree with your friends
  opinion? Explain

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Occupations in Food and Nutrition

• P.446

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Foods Careers - Personality Traits

• P. 446

6.27