Culinary Arts & Nutrition 1Course Book

Name: __________________________________________________

Teacher: ______________________________Class Period: __________

*It is your responsibility to keep track of this course packet. It may be stored in the room, in your classroom folder/bin for safekeeping. It may also be taken home for make-up work and to study for quizzes as needed. If you

take your packet out of the classroom, please remember to bring it back to class EVERY DAY! It is worth a grade and will be turned in either as we take

each quiz or at the end of the semester. If you lose this packet you will

have to take all notes on a separate sheet of paper and may forfeit the points it is worth.*

Unit 1o Kitchen Tools/Equipment

o Safety/Sanitationo Hand and Dish Washing

o Abbreviations and Equivalentso Lab Preparation/Planning/Recipe

Readingo Cooking Terms

Unit 1 Quiz Date: ____________________________________

Kitchen Scavenger HuntDirections: Locate the following items in your kitchen and fill in the chart below. Use your text book, for descriptions. Not all descriptions will be in the book, use your resources

ITEM LOCATION

DESCRIPTION:(from the book)

OTHER ITEMS FOUND IN THIS LOCATION:

Skillet

Turner

Potholder

Stock pot

Tongs

Storage Items

(bowls, plastic bags/wrap, pens, tape)

ITEM LOCATION

DESCRIPTION:(from the book)

OTHER ITEMS FOUND IN THIS LOCATION:

Ladle

Bakeware

(glass dishes, cookie sheets, cooling rack, etc.)

Sauce pan

Garbage Bowl

Blue Tray

Utility/basting spoon

Rubber scraper

Dry measuring cups vs. Liquid measuring cups

Steamer

1. Find the large blue bins at the front of the room. Describe what is in each bin and what they are used for.

2. What symbol is located on the following? Describe where the item was found:

a. Flour

b. Dirty Laundry Basket

c. Dryer

d. Clean Laundry Basket

e. Dishes/Silverware

f. Washing Machine

g. Refill Supplies for Sanitation

h. Sugar

i. Brooms

3. What color are the labels of drawers/cabinets that you access in your kitchen?

Food Safety Pre-Test

Directions: Answer the following questions based on what you know.

1.The temperature range known as the “Danger Zone” is

A. 40 –140 degrees F.B. 60-126 degrees F.C. 140-165 degrees F.D. 100-140 degrees F.

2.Harmful bacteria can be transmitted to food by_______________.

A. dirty handsB. insectsC. dirty utensilsD. all of the above

3.In what order should be washed?

A. Silverware, glasses, pans, dishesB. Glasses, silverware, dishes, pansC. Dishes, silverware, glasses, pansD. Glasses, pans, silverware, dishes

4.Always keep hot foods above ______ degrees and cold foods below_______ degrees F.

A. 100/25B. 120/32C. 140/40D. 200/75

5.To make sure your hands are clean, wash them in hot soapy water for at least _________.

A. 20 secondsB. 2 minutesC. 20 minutesD. 60 seconds

6.The protection of health by keeping area free from dirt or bacteria is called:

A. bacteriaB. sanitationC. cross contaminationD. food borne illness

7.What is needed for bacteria to grow?

A. the right temperatureB. moistureC. foodD. all of the above

8.What should you do with food you think is unsafe to eat?

A. throw it awayB. put it in the refrigerator to eat laterC. taste it to see if it tastes OKD. give it to your pet

9.What can you do to keep foods safe to eat?

A. wash your hands before you eatB. keep cold foods coldC. wash fruits or vegetables before you eat themD. all of these will keep food safe to eat

10. Which foods do not need to be kept cold to be safe to eat?

A. meatsB. eggsC. dairyD. fruits

Food SafetySanitation-

Contamination-

Cross contamination-

FOOD SAFETY HAZARDS:

1. _______________________

Example

2. _______________________

Example

3. _______________________

Example

-Bacteria

FOOD ALLERGIES

Nearly __________ food is capable of causing an allergic reaction!!! 8 Most Common Food Allergies

o _______________o _______________

(walnut, almond, hazelnut, cashew, pistachio, etc.)o _______________o _______________o _______________o _______________o _______________o _______________

(shrimp, crab, lobster, clams, mussels, oysters, scallops, etc.) These 8 food allergens account for __________ of all food-allergic reactions in the U.S.

THREE MAIN WAYS FOOD CAN BECOME UNSAFE…

1.

2.

3.

What can we do in class to prevent food safety hazards? List four examples…

Hand Washing

Wash your hands before you: Wash your hands after you:

Remember that _________________ and __________________ are just as essential as using soap.

Lab Set Up Sanitation Supplies – what you will need

______________________________________________________ - located on ledge between kitchens.

Sanitation ________________, sanitation ____________ (1), _______________ (1), ______________ (2)

Sanitation

Your bucket should be filled ______________________________________________________.

______________________________________________________________________________.

Using a sanitation cloth clean your __________________ and _____________________ with this water.

_______________ and ________________as it gets cold.

Garbage Bowl

This should be placed on the counter immediately after sanitizing!

Purpose: ____________________________________________________________________________

Dish WashingIt is important to wash dishes because _______________ grows on dishes or utensils that have not been cleaned thoroughly.

Step 1—Getting ____________________

Why is it important to gather everything you will need for washing dishes before you start?

Step 2--____________________ the Dishes

In order to keep your dishwater as clean as possible you will want to _____________________________________________________________________________________.

Step 3—Wash in ____________________

This is another way to keep your dish water clean!

Dishes should be washed in this order:

1. Glassware

2.

3.

4.

5.

Step 4--____________________

What are two reasons that you rinse with the hottest water available?

1.2.

Step 5--____________________

The best way to dry dishes is to let them _____________________________.

Step 6— Clean up

What are some things that you should remember to clean after doing the dishes?

Abbreviations & Equivalents PracticeDirections: Use the chart on the previous page to complete the following equivalents.

Abbreviationsteaspoon _____ OR _____

Tablespoon _____ OR _____

cup ____________________

pint ____________________

quart ____________________

gallon ____________________

ounce ____________________

pound____________________

package __________________

weight ____________________

Using the picture below, determine how many T. are in 1/3c.

Write the answer here: __________ T.

How did you find this answer?

Equivalents

*A dash or to taste = __________ t.

*3 t. = __________T.

16 T. = __________c.

12 T. = __________c.

8 T. = __________c.

*4 T. = __________c.

2 T. = __________c.

2 c. = __________pt.

2 pt. = __________qt.

4 c. = __________qt.

4 qt. = __________gal.

*8 fl. oz. = __________c.

*1 lb. = __________oz.

*1 stick butter = __________c. = __________ T.

2 sticks butter = __________c. butter

Measuring Directions: As a group use your book to complete the following questions. The

information found will help you to be successful in the kitchen when it is your turn to obtain ingredients!

1. Create a Venn Diagram explaining the differences and similarities between liquid and dry measuring cups (and how you use them)…

2. Identify four helpful hints for measuring liquids.

3. List four ingredients that are measured using a dry measuring cup.

4. As a general rule how should dry measuring cups be filled?

5. Explain how dry measuring cups should be leveled?

6. What are measuring spoons used for? Provide two specific examples.

Jumbo Chocolate Chip Cookie DEMONSTRATION

Grease panPreheat oven to 375 degrees

Mix together with a wooden spoon and set aside:2 ½ c. all purpose flour1 tsp. baking soda1 tsp. salt

Mix in a Kitchen Aid mixer:1 c. (2 sticks) butter, softened¾ c. granulated sugar¾ c. brown sugar (packed)1 tsp. vanilla extract

Next, add flour, baking soda, and salt mixture slowly.

Then add and mix slowly:2 eggs (add one at a time)

2 c. chocolate chips

Bake on a greased pan for 15 minutes at 375 degrees

Math Notes

Cup KidDirections: Copy the picture drawn on the board. You are responsible for knowing this information!!

Doubling Recipes—Math in the KitchenDirections: Read the recipe below. Label each of the following parts of the recipe: product name, yield, ingredient quantity, preparation procedures, cooking times and cooking temperatures. Then, follow the instructions to complete the recipe math.

Recipe Math InstructionsYou’ve been asked to make 6 dozen cookies for the school bake sale. Calculate the new amounts needed for each ingredient and write them in the right column. Be sure to change abbreviations as needed!!

Monster Cookies

Original Recipe

½ cup butter

1 ¼ cups peanut butter

1 cup granulated sugar

1 cup packed brown sugar

3 eggs

2 teaspoons soda

1 teaspoon corn syrup

¾ teaspoon vanilla

4 ½ cups quick-cooking oats

1 package (6 ounces) chocolate chips

1 package (6 ounces) candy coated chocolate pieces

Converted Recipe = x _____

__________ butter

__________ peanut butter

__________ granulated sugar

__________ packed brown sugar

__________ eggs

__________ soda

__________ corn syrup

__________ vanilla

__________ quick-cooking oats

__________ (____________) chocolate chips

__________ (____________) candy coated chocolate pieces

Heat oven to 350⁰F. Cream butter, peanut butter and sugars. Add eggs, soda, corn syrup and vanilla; mix well. Stir in oats, chocolate chips and candy coated chocolate pieces. Drop by rounded tablespoonfuls onto greased cookie sheets. Bake 12 to 15 minutes. Makes 3 dozen 3-inch cookies.

Recipe ReadingParts of a Standard Recipe

Product Name: ______________________________________________________________________

Yield: ______________________________________________________________________________

Ingredient Quantity: _________________________________________________________________

Preparation Procedures: ___________________________________________________________________________________________________________________________(ex: dice, sauté, boil, etc.)

Cooking Temperatures: ______________________________________________________________

Cooking Time: ______________________________________________________________________

How to use a recipe effectively:

_______________ the recipe from top to bottom. Make sure that you know all of the _____________ and ________________

_________________. _______ your hands, put on your ______ ____, and ______ before any food

preparation begins. Gather all the _____________ __________. __________________ all of the ingredients. _________________ the oven if necessary. _______________ all ingredients as directed in the recipe. ______________ the food product as directed. _____________ and _______________!

Recipe Reading Activity Directions Using the binders provided choose a recipe. Write the chosen recipe down on the poster paper provided to you. Write neatly using the black marker provided to you. As a group using your notes:

o Use a maker of a different color and label/describe where you see the following in your recipe…

Product Name, yield, ingredient quantity, preparation procedures, cooking temperatures, cooking time.

***When finished be prepared to hang your recipe at the front of the room. This will give us the opportunity to compare the components of a recipe using different

examples***

**Homework: Find a recipe from home and re-write it on your own paper in your handwriting. Label the recipe in a different color like you did in class. Focus on the parts to a

standard recipe. Be prepared to explain your recipe to another student in class when you return. On the back of your recipe create a list of equipment that would be needed to

complete the recipe. Determine this list based on the directions you read.

Cooking Terms Cream:

_______________________________________________________________________________________

Cut-In:

________________________________________________________________________________________

Fold: _________________________________________________________________________________________

Sift:

___________________________________________________________________________________________

Stir: __________________________________________________________________________________________

Additional Unit 1 Notes

Unit 2o Microwave Cooking

o MyPlateo Cooking Methods

o Mannerso Place Setting

o Grains

Unit 2 Quiz Date: ____________________________________

Microwave CookingWhat is the point of this topic?

How does a microwave work?

Food Factors & the Microwave

1.

2.

3.

4.

5.

Power Settings:

What to use in the microwave:

DO NOT use _________________________ in the microwave because…

Tips for successful microwaving:

1. 2.

Additional Information:

Never turn on the microwave unless there is food in it.

Clean spots and spills after every use. If allowed to build up, they will absorb microwaves and cut down on cooking power.

Be careful when removing food from the microwave. It can be very HOT!

3.

4.

5.

My PlateFood Groups

Grains Group••

Examples:

Vegetable Group••

Examples:

Fruit Group••

Examples:

Dairy Group••

Examples:

Protein Foods Group••

Examples:

Empty Calories

o

Other Important Information _____________________________

• Enjoy your food, but eat less• Avoid oversized portions (restaurants)

_____________________________• Make half your plate fruits & vegetables • Make at least half your grains whole grains• Switch to fat-free or low-fat (1%) milk

_____________________________• Compare sodium in foods like soup, bread, & frozen meals

• Drink water instead of sugary drinks Cooking Methods

Dry-Heat Cooking: __________________________________________________________________________________

Bake Cook food by ___________________________________________________________________. Placement of the food should be ______________ in the oven for even baking

unless stated otherwise is the given recipe. Oven needs to be ___________________ to the required temperature.

Moist-Heat Cooking : ___________________________________________________________________ ________________________________________________________________

Boil ________________________________________________________________________ What it looks like:

Air bubbles continuously ______, break the ___________, and ____________________.

Sometimes referred to as a _____________ ________. Simmer

_______________________________________________________________________. What it looks like:

Air bubbles rise slowly and _________________________________________________. Steam

_______________________________________________________________________. What it looks like:

Steamer basket/insert _____________________________________________________. Cooking with fat- Sauté

Sauté ________________________________________________________________________ ________________________________________________________________________

Cooking Methods Lab: Sautéed & Baked CarrotsIngredients

***Preheat oven to 400F. ½ lb. bag of baby carrots 1 ½ cups water 2 T. Olive Oil, divided Salt/pepper to taste ¼ c. parmesan cheese, divided

Step One (simmer/boil): Add the water to your sauce pan with water and place on the stove over high heat. Complete the worksheet provided as you bring the water to a simmer and then a rolling boil.

Step Two (steam): When the water has reached a rolling boil, place the carrots into the steamer basket. Carefully place the steamer basket containing the carrots in the sauce pan and cover (DO NOT REMOVE THE LID). Steam for ten minutes.

Step Three: carefully remove steamed carrots and divide into two equal batches. Using your two batches of carrots complete the directions below.

Sauté:

1. Place skillet with 1 T. olive oil on the stove and allow it to preheat over medium/high heat.2. Add one batch of carrots.3. Continue to stir/flip the carrots. 4. Let the carrots cook until a golden crust appears. 5. Allow all sides to cook and the carrots are easily pierced with a fork.6. Sprinkle with 2 T. parmesan cheese and salt and pepper and serve!

Bake:

1. Preheat oven to 400F.2. Arrange carrots flat on a baking sheet.3. Drizzle 1 T. of olive oil over the carrots and stir to coat. 4. Sprinkle on salt and pepper and stir again. 5. Place baking sheet in oven and bake 10 minutes until carrots are tender and the carrots

are easily pierced with a fork.6. Sprinkle with 2 T. parmesan cheese and serve!

**If you are completing this lab at home as a make-up lab, you must take pictures of each cooking method as it occurs. Show these to your instructor as part of your grade.

Mealtime Manners --- A Reflection On You!!1. Don’t sit down at the table until everyone is ready to be served.2. Don’t leave the table until everyone is finished eating.

3. Place your napkin on your lap in the beginning of the meal – it should be folded in half. At the end of the meal, leave the napkin lying loosely on the table to the left of the plate.

4. Food should be passed in one direction; usually to the right.5. Wait until all the food has been passed before beginning to eat. When away from home,

wait until the hostess begins before you eat.6. Use good posture at the table; keep your chin out of your plate, your feet on the floor, and

elbows and forearms off the table. 7. If you are in doubt about how to eat something, watch your hostess.8. When using silverware, begin at the outside and work your way toward the plate.9. Chew with your mouth closed. Don’t talk with food in your mouth.10. Don’t butter a whole slice of bread or a roll at one time. Break them at least in half; then

butter and eat one half at a time.11. Always say “please” and “thank you.”12. Talk about pleasant things at the table, keeping the conversation appropriate and quiet.

Mealtime is not a time to argue.13. If there is something in your mouth, like a bone in the food, quietly remove it with a

napkin. There is no need to call attention to it.14. Never comb hair, put on lipstick, use toothpicks, lick fingers or blow your nose at the table.

If it is necessary to do one of these things, ask to be excused and leave the table.15. After you are finished eating, place the silverware in the center of the plate so it will not

fall off when the plate is picked up. Dishes should not be stacked up before everyone has left the table.

In a Restaurant1. Don’t hesitate to ask the waiter or waitress questions about the menu items such as daily

specials and words you don’t understand2. The person who is paying for the meal should suggest what he or she plans to order. This

gives the other person some kind of idea of the price range. It is thoughtless and poor manners for the guest to order a much more expensive meal than his or her host or hostess.

3. It is customary to tip 15% of the bill unless the service has been very poor. In large cities and in fine restaurants, 20% is now expected. It is always a good idea to talk to the manager if your dining experience has not been pleasant.

Place SettingIn the space provided, draw a proper place setting.

Identify the seven errors in this place setting:

Chapter 30 – Grains Reading Assignment

1.

2.

3.

4.

5.

6.

1. Name and describe the three main parts of a grain kernel. Draw a sketch of a grain kernel and label.

o

o

o

2. Which of the three parts of a grain kernel are typically lost during processing?

3. Name and describe 8 grain forms.

o

o

o

o

o

o

o

o

4. Why are whole grain products nutritious?

5. What are some ways that grains can be combined with other foods to produce tasty dishes?

6. Why can dried pasta be stored in a cupboard while fresh pasta must be stored in the refrigerator? Discuss each in your answer.

7. If you buy wheat bread with a brown color, is it whole grain? Explain.

8. Why should whole-grain products be stored in the refrigerator?

9. What does al dente mean? What is its purpose?

10. Provide two tips to someone who is going to boil pasta.

11. How do you cook rice (be specific)? Why should rice not be stirred?

Unit 3o Knife Skills

o Fruitso Vegetables

Unit 3 Quiz Date: ____________________________________

Knife Skills & SafetyTypes

______________________________ ______________________________ ______________________________

Replace when: ______________________________ ______________________________

Setting Up Your Cutting Station ___________________________________________________________________________________________

___________________________________________________________________________________________

Knife Safety _______________________________________________________

o Do not run, skip, joke, yell, etc. while using knives. _______________________________________________________

o Do NOT put knives in the bottom of the sink. They cannot be seen and group members may cut themselves when they

stick their hands in the soapy water. o Tell your manager when a knife is ready to be washed!o Dry with the blade facing AWAY from your palm!

_______________________________________________________o This will decrease the risk of cuts.

Safety Tips

______________________________o Better control of knifeo Less strain on hands

______________________________o Protect fingers o Protect food!

______________________________o Less likely to cut yourselfo Do NOT “chop!”

Types of Knives

______________________________o Also known as the workhorse due to its many uses. o Can be used for almost any cutting task.

Often for cutting larger items such as potatoes or onions. Used for cutting/mincing garlic.

o Most common size in the home is 8 or 10 inches in length.

______________________________o Used to slice through small pieces of meat or fruit. o Typically 4-6 inches in length.

______________________________o Used for peeling and slicing small fruits and vegetables.

Peeling—carrots, apples, etc. Cutting—bananas, strawberries, etc.

o Also for removing stems, seeds, and brown spots. o Typically 2-4 inches in length.

______________________________o Used for cutting delicate/fragile food items without tearing, cutting, or bruising

Bread, tomatoeso Vary in lengtho Teeth or notches along the blade edge

______________________________o General-purpose kitchen knife

Similar to Chef’s knifeo Blade is typically between 5 and 8 inches

Parts of a Knife

When purchasing, look for: _______________________________________________________ _______________________________________________________ _______________________________________________________

Knife Cuts Slice: ____________________________________________________________________________________

Cube: ___________________________________________________________________________________

Dice:_____________________________________________________________________________________

Mince:____________________________________________________________________________________

Knife Skills Lab: Fruit “Salad” and Cheese PlatterIngredients

1 apple cored and diced 1 banana peeled and slicedStrawberries minced – provided by instructor Cheese cubed – provided by instructor

Directions1. Wash all fruit as necessary under cool running water. Pat dry with paper

towel and prepare.2. Show your instructor all knife cuts.3. Combine in bowl, once instructed to do so.4. Serve with prepared cheese.

**Ingredients may change due to availability. Adjust as necessary.

FruitFruit

Definition: _______________________________________________________________________________ They are colorful, flavorful, and easy to prepare!

Categories (these may vary based on new research) Pomes

Apple, pear Drupes

Peach, apricot, avocado, cherry Berries

Strawberry, blueberry, raspberry, grape Melons

Watermelon, cantaloupe, Crenshaw Citrus

Lemon, lime, grapefruit Tropical

Banana, pineapple, kiwi, fig

**Fruits are often organized by category in the grocery store.

Nutrients _______________ __________ ____________________ _______________ ___ ____________________ __________ _______________

Fat free __________ in calories __________ in sodium Great snacks!

Selecting and BuyingMature Fruit Reached its full __________ and

__________. __________ ready to eat. Any _______________ fruit needs to be

stored at __________ ____________________.

Ripe Fruit Has reached its peak of _______________ __________ and has pleasant __________ _______________ _____ __________! Most __________ fruits can be stored in

the ____________________.Selecting and Buying: What to Look For

____________________ ____________________ ____________________ ____________________ ____________________ ____________________

Fruit PurchasingFruit Forms

_______________Summer Fruits

Includes _______________, _______________,

_______________ _______________ _______________

_______________, and _______________. Delicious when eaten __________. Popular _______________.

Winter Fruits Includes _______________ and

_______________ fruits

Tropical Fruits Are named for the climactic conditions of

where they are _______________. Includes __________, __________, _______

___________, _______________, and ________________.

Storage The best option is away from ____________________

Some fruits omit a __________ that can cause vegetables to _______________ Don’t __________ before storing, wait until it will be used Use the refrigerator bin when available—keeps the _______________ down _______________ tightly closed bags – builds up _______________ = bacteria and spoilage

PreparingCleaning Should be the _______________ step in

preparing fruit. Use __________ water and a

_______________ touch to avoid bruising the fruit.

Fragile berries should be _______________ ________________ to avoid damage.

Preparing Remove

__________ _______________, __________, and

__________ __________ _______________ and

____________________Enzymatic Browning

Occurs when ________________ comes in contact with the _______________ of the fruit To prevent this coat the fruit with some sort of ___________ once the fruit is cut

Lemon juice, lime juice, pineapple juice, etc.

VegetablesCategories

Seeds Flowers Fruits

Leaves Roots

Bulbs Stems

Tubers

Definition of Vegetable

Definition: _________________________________________________________________________________

Nutrient Content ____________________ ____________________ ____________________ ____________________

Purchasing Options

o _______________, _______________, _______________, and _______________

When shopping, you should look for:o ____________________o __________ and __________o __________o __________o _______________

Storing Most vegetables can be stored in the ____________________ in a __________ _____, _____

__________ ____________________, or ____________________. There are exceptions to this:

o _______________--cool, dry placeo _______________--cool, dark, dry place

**Don’t put onions and potatoes together because onions absorb moisture from the potatoes and onions cause the potatoes to sprout faster.

Cleaning and Preparing

Cleaning Run under water that is a little _______________ than the vegetable

o This will remove any __________ on the outsideo Wash before peeling…why?

Some vegetables have _______________ that need to be pulled back to ensure proper washing

o Examples: _______________ and _______________

Preparing Remove when needed:

o _______________o _______________o _______________o _______________ and _______________

Cooking and Eating Vegetables can be _______________ or eaten __________. Cooking options

o Examples?

Additional Unit 3 Notes

Unit 4o Dairy

o Béchamelo Eggs

Unit 4 Quiz Date: ____________________________________

Dairy Reading AssignmentDirections: Read Chapter 32, starting on page 500, and answer the following questions.

1. Name four nutrients found in dairy foods.

oo

oo

2. Describe pasteurization. What is its purpose?

3. Why is milk homogenized?

4. Name four good sources of calcium that are not cheese.

5. Name eight different kinds of milk.

oooo

oooo

6. What is cheese?

7. What is fresh cheese? Name four types.

8. Describe the process that creates ripened cheese. Name four types.

9. What are some problems that can arise when cooking with cheese? How can you avoid such problems?

Video: Crash Course on Calcium 1.) Why are so many famous people posing with milk mustaches?

2.) Bones are __________ tissues.

3.) Bones grow ___________ through the teen years, and then continue to grow in __________ until you are about 30.

4.) Bones go through constant ___________. ____________ old bone and _________ new bones.

5.) What do bones thrive on?

6.) ____________ is to __________ as protein is to muscles.

7.) Nearly ____ of all bones is formed during the teen years. That is why you need more calcium _____ than ever.

8.) Give one other reason our body needs calcium: _____________________________________________________

9.) ____ out of ____ teen girls and ____ out of ____ teen boys are coming up short on calcium.

10.) If you skip out on calcium now your bones will become ________ and __________ later in life.

11.) In addition to calcium, bones need __________________.

12.) What is osteoporosis?

13.) About ________________ Americans have osteoporosis.

14.) It is what you do _____ that will determine if you have osteoporosis when you get older.

15.) What is a stress fracture?

16.) How can you prevent stress fractures?

17.) How much calcium do you need each day?

18.) How many nutrients do you get from pop?

19.) Do you think you are getting enough calcium in your diet? Why or why not?

20.) How could you add more calcium to your diet?

Béchamel(A.K.A. White Sauce)

What is it??

Also called white sauce, it frequently forms the base for other sauces, and is called by the French a mother sauce. You could not have cream sauce, most cheese sauces or the ever-popular fondue without béchamel. Béchamel sauce results from adding milk to a roux, a combination of butter and flour. When milk is added to the roux and cooked for a few minutes, it becomes béchamel sauce. Other ingredients may then be added in order to create other sauces. Melted cheese or mustard are common additions to create creamy sauces that may top cooked meats, vegetables, or pasta.

Flavor: Very bland, mild; the type of fat used will affect the flavor.

*How is it made?*

Type Liquid Flour Fat Salt UsesThin 1 cup 1 T. 1 T. ¼ t. SoupsMedium 1 cup 2 T. 2 T. ¼ t. Sauces,

gravyThick 1 cup 3 T. 3 T. ½ t. SoufflésVery thick 1 cup 4T. 4T. ½ t. Croquettes

*Preparing a White Sauce: Saucepan Method*1.

2.

3.

4.

5.

**Generally, after the sauce is thickened, other ingredients, such as, cheese, are added to form a soup, sauce, gravy, etc. **

Eggs

Grades

AA/A:______________________________________________________________________________ Thicker, sturdier whites, used when _____________________________ is

important Suggested use when

making….___________________________________________________

B: Thinner whites, used when appearance is _________ ___________________ Suggested use when

making….___________________________________________________

NO DIFFERENCE IN NUTRITIONAL VALUE!

Sizes: Peewee, Small, Medium, ____________________, ___________________, Jumbo

Large and Extra-large are _____________________ ____________________. Size is determined by minimum _________________________________________________ Most recipes use ____________________ eggs.

Nutritional Value of eggs ___________________ B12 Vitamins A and D Iron ___________________

Egg Yolks L : ________________________________________ and cholesterol.

Storing Eggs

____________ immediately – in ____________________ Where to store in the refrigerator??

Throw away any _______ or __________eggs ________________________________ – it removes the protective coating that prevents

bacteria from getting inside the shell Eggs stay fresh for up to ____________________if stored properly

Egg Science

________________________________o Becomes firmo Changing from a liquid state to a semisolid or solid stateo Helps bind and thicken

________________________________o Hold together 2 ingredients that normally wouldn’t stay mixedo Example: Oil and water

Foams/ Meringues o When you beat egg whites, a foam formso Air is incorporated into the mixture o Continued beating thickens the foamo Adds ____________________and lightness to baked products

Why are eggs so important to many different recipes?

Adds richness and _____________________ __________________ ingredients together Can be used for __________________________ Help baking products rise (when beaten)

Examples of ways to prepare eggs:

Unit 5Poultry and Meat

Unit 5 Quiz Date: ____________________________________

Poultry NotesTypes:

____________________ ____________________ ____________________ ____________________ ____________________

Nutrients in Poultry

____________________ ____________________ ____________________ ____________________ ____________________ ____________________

*Poultry is ________________________________________________________________________________

*How can you remove excess fat in poultry? ________________________________

Light meat vs. Dark meat

Purchasing Options – Forms of Poultry

__________ – Grades and inspects poultry – What is the most common in the store? _________________

Giblets: ____________________________________________________________________________________ Parts: adds to cost – list examples

Ground Poultry: Can substitute for __________________________________________Processed Poultry Examples: _______________________________________________Convenience Forms Examples: _____________________________________________

Cooking Methods: Young vs. Old

ALL POULTRY MUST BE COOKED TO AN INTERNAL TEMP OF: _________________________

Cooking and Storing

o Poultry should be used within ________________of it being in the fridge!o Cook until well done (juice runs clear)

Pink or no pink?

Meat NotesTypes of Meat:

o You will have experience with: o ______________:o ______________:

___________ _________: edible organs and extremities of meat

o Meat is composed of: ____________________, ________________________, _____________.

*Meat is edible muscle of the animal. The toughest cuts of meat are found in the parts of the animal where the muscles are worked the most.

o Cuts of Meat : Wholesale Cut:

___________________________________________________________________

Retail Cut:________________________________________________________________________

Nutrient Comparison:

Beef – 4 oz. portion

Pork – 4 oz. portion

Fat*choose lean meats when

possible

11g(4.5g

saturated)

4.5g(1.5g

saturated)

Protein 24g 22gCarbohydrates 0g 1g

Calories 200 140

o Marbling: _____________________________________________________________________________________

o Meat is graded by the _________________. According to:

o 3 Grades of Beef include… Prime:

Choice:

Select:

*Pork is not graded by the USDA as it comes from younger animals that have been bred and fed to produce more uniformly tender meat.

Purchasing

Pork Beef

Meat labeling:

Cooking Methods: Less Tender

o Less tender cuts (arm/shoulder) need to be tenderizedo before the cooking process by _________________________________________o during the cooking process by using a

___________________________________________________ simmering, stewing, and sauté

o Moist Heat Purposeo breaks down collagen making the meat tender

Cooking Methods: Tender Cuts

o Tender cuts primarily come from the ______________ of the animal (ribs/loin/belly)o Due to the tenderness of the meat _______________________ cooking methods can be used

o Grilling and Roastingo Shortens cooking time

Additional Unit 5 Notes

Unit 6o Baking

Baking NotesIngredients needed in Baking:

1. ______________- _____________________________________________________________________o ____________ : develops as flour is mixed with liquid, the __________the mixing time - the

stronger the gluten will be 2. ______________- Make possible many physical and chemical changes that add

___________________ and _______________within baked productsExamples: Water, _________________________________________________

3. _______________________: A _______________ that triggers a ________________ reaction that makes baked products grow __________________ or ________________.

Examples: Air, Steam, ________________, ____________________, Yeast

4. _______________________: Add richness and flavor to baked goods

- Exact effect depends on the make-up of the _______________

__________ : butter, margarine, shortening, lard , Add ___________ by trapping air __________ : corn, canola, __________, and ___________, Add moistness and ________

5. ________________: Add ________________, tenderness, and browning

Examples: Sugars (granulated, confectioner’s,_________), Honey, ________, Corn syrup

6. ______________: The “___________________”

Fats in eggs add flavor, color, richness, and _______________ Fats in the yolk create _________________(binding liquids and fats together so they

don’t separate) Beating the egg white proteins adds _________ and ___________ Heating eggs helps to ____________________________

7. __________________: Add _________________ to baked products

- Examples: spices, liquid extracts, ________________, chopped nuts, _______________, etc

Types of batters: _____________batters: equal amounts of __________________and _________________

Creates a _______________________ and ______________________pour Cakes, pancakes, _______________

______________batters: ______________as much flour as liquid Dropped by ______________ onto pan __________________ breads, cookies

_______________doughs: One part liquid to __________________ flour ______________ but moldable Yeast breads, _______________________

___________________doughs: One part liquid to _______________flour ________________ to handle _________________, some rolled cookies

The Baking Process:

Choose oven temperature ______________!

Choose and prepare the pans ____________and ________________, cooking spray, OR line with paper

Store _______________ before _______________, keep in a sealed container at room temp.

Quick Breads:Are ________________by agents that allow immediate baking

Agents such as - air, _____________, baking soda, baking __________________Most quick bread are made by one of two different__________________:

______________Method or ________________ Method

Muffin Method of Mixing:

_________________mixing ______________ ingredients into______________ ingredients, creating a product with a course yet tender texture.

AVOID ________________________________!!!!! Baked product can become ________________or have tunnels inside and ________________

on topBiscuit Method of Mixing:

Solid _________ is added to the ___________ ingredients before the liquids are ______________ mixed in.

Biscuits are either ___________________ or _____________________. ________________ : work dough with hands to combine ingredients and develop

____________