Food and the Consumer/Kitchen Principles

1. Food and the Consumer/Kitchen Principles Chapter 42 & 43

2. Make a shopping list • Helps ensure we get the food we need • Avoid impulse buying • Look over staples – basic food items you use regularly, such as flour, sugar, rice, pasta

3. FYI • Surveys have shown that a person who goes into a supermarket without a list and plans to buy 3 items will walk out with 8 to 10. Making alist can save time and money

4. Where to Shop • Prices, quality and service vary • Supermarkets – large stores that sell many types of food and household products • One stop shopping for all food needs

5. supermarkets • Huge freezers, bakeries, delis, salad bars and coffee bars • Offer wider selection and lower prices • To combat convenience stores they have extended their hours

6. Convenience Stores • Small store • Limited selection of basic items • Open 24 hours • Higher prices

7. Specialty Stores • Fish and butcher shops • Allow customers to special order meat in advance • Natural food stores sell whole grade, fresh products • Farmers markets/roadside stands • Food coops

8. Judging Quality • Select food items with good quality • Fruits & veggies lose nutrients as soon as they are picked • Look for firm, color and smell

9. Product Dating • Pull date –”sell by” date is the last day a product may be sold • Found on products that spoil quickly • Good for some time after this date • Use in a reasonable amount of time

10. Expiration date – “use by” the last day a product is considered fresh • Food may still be safe to eat but taste and nutrition suffers

11. Occasionally products that are marked down as they near their expiration date. These may be good buys if they will be used within a few days of if the store will take back products that prove spoiled or otherwise inedible.

12. Judging Value • Unit prices – the price per ounce, pound, or other accepted unit of measure • Displayed on labels attached to shelves

13. Reading Labels • Nutrition on food labels • Name of product • Amount of food • Name and address of manufacturer • List of ingredients • See page 425 figure 42.2

14. Nutrition Labels • By law 90% of processed and raw foods have labels • help to compare different versions of same food

15. The FDA (Food and Drug Administration) have exempted more than 300 foods from ingredient lists because manufacturers have agreed to use a standard recipe. • Tomato products, margarine, jellies, and cheese

16. Food Additives • Additives – substances that are added to the food before it is sold • Preservatives –keeps food fresh longer

17. Food colorings are among the most controversial additives because their use is purely cosmetic. • In improving a food’s appearance, they may mask poor quality. S • ome synthetic dyes (derived from coal tar) are even suspected of causing cancer.

18. Organically grown – produced without the use of manufactured chemicals

19. Brand Names & Generic Products • National brands – products sold across the country • Store brands – products produced especially for the store or chain that sells them • Generic products – goods that have a plain package and are less expensive than national or store brands

20. Packaging • “Reduce, reuse, and recycle” means a cleaner environment and profits for wise manufacturers • Polls show that consumers are more inclined to buy products that claim to protect the environment, whether or not the claim is true

21. The numbered arrows-chasing-arrows recycling emblem on the bottom of plastic containers is part of the resin-coding system of the Society of Plastics Industry. • The number allows the various resins to be separated for recycling.

22. Chapter 43 • Kitchen Principles • Refrigerators & freezers • Freezer on top or bottom • Self defrosting • Humidity controlled • Great for our stored produce

23. Ranges, Cook tops, and Ovens • Ranges & cook tops – 3 – 4 burners, oven and broiler • Clean cook top after each use • Electric or gas

24. Ovens • Baking and roasting • Reheating cooked foods • 1-conventional • 2. convection-fan circulate air (fast) • 3. microwave

25. Other Appliances • Dishwashers • Garbage disposal • Trash compactors • Toaster ovens

26. Planning Work Areas • Work centers • Is an organized area where specific kitchen tasks are performed

27. 1. food storage center • Organized around refrigerator • 2. mixing center • Around counter space • 3. clean up center • Around sink • 4. cooking center • Around range

28. Work Triangle • Paths connecting the refrigerator, sink and range • 3 sides of the triangle should be equal

33. Planning Storage Space • Safe storage of food • Efficient use of storage space • Effective use of simple storage aids

34. Storing Food Safely • Large portion of most kitchens • Can save time and money • See page 432 and 433 firuges 43.1 - 43.2

35. Food storage • First in, first out • Rotation – older supplies are used before newer ones • Perishable – tend to spoil easily

36. Not al foods need to be in fridge • Potatoes, onion • Packaged and canned goods

37. Use Space Efficiently • Store food • Store equipment • Items used most often should be easiest to reach • Heavy items kept on low shelves • Keep appliances out that you use frequently

38. Storage Aids • Open shelving • Cost less • Items visible • Will get dusty • Cabinet aids • Roll out shelves • turntables

39. Baskets placed on shelves or counters

40. Kitchen planners are growing in demand • Designers plan for safety and efficiency, using knowledge of space planning and some structural engineering • Certification requires 7 years of experience and education