Food and Nutrition

1. Food and Nutrition Unit 8 Food Preparation Tonja Bolding Lakeside High School Revised 2008

2. 8.1 Define terms related to food and preparation 1. bake - cook in the oven in dry heat without a cover 2. barbecue - to cook by broiling, grilling, roasting, or baking; traditionally to cook meat on a rack over hot coals 3. baste - to spoon pan liquids over the surface of food during cooking to keep the food moist and add flavor 4. batter - a flour and liquid mixture with a consistency ranging from a thin liquid to a stiff liquid depending on the proportion of dry to liquid ingredients 5. beat - mix or stir quickly, bringing the contents of bowl to the top and down again 6. blend - to mix ingredients until thoroughly combined 7. braise - a long, slow combination cooking technique in which food is seared and then simmered in enough liquid to cover no more than 2/3 of the food 8. bread - to coat a food item with crumbs and egg 9. broil - a dry cooking method in which food is cooked directly under a primary heat source 10. brown - to turn the surface of a food brown by quickly cooking it in hot fat or placing it under a broiler 11. candy - to cook in sugar syrup until coated or crystallized

3. 12. caramelization - the chemical browning reaction that can occur when a sugar is heated; a characteristic color and flavor develops 13. coat - to thoroughly cover a food with a liquid or a dry mixture. 14. core - to remove the center part or stem of a fruit or vegetable leaving a hole. 15. cream - to blend until smooth and fluffy. 16. cut in - to combine solid fat with dry ingredients until lumps of the desired size remain. May be done using a pastry blender, two knives, or a fork. 17. deep fry - to cook in a large amount of hot fat 18. dice - to cut into very small cubes of even size 19. dredge - to coat a food by sprinkling it with or dipping it in a dry ingredient such as flour or breadcrumbs. 20. dress - to trim and clean, commonly associated with poultry and fish 21. equivalent - the same amount expressed in different ways by using different units of measure 22. flake - to break fish into small pieces with a fork

4. 23. flour - to sprinkle or coat with flour 24. fold - to add ingredients carefully as not to lose air bubbles; the utensil is passed down through the mixture, across the bottom, and up the opposite side of the bowl, gently turning the mixture over 25. fry - to cook in hot fat 26. garnish - decorative, edible items added to enhance the appearance of the main food item. 27. glaze - to coat a food item with a liquid, usually a syrup, to produce a shiny covering. 28. grate - to shred food into coarse pieces by rubbing it on the teeth of a utensil or rough surface 29. grease - to coat food or utensils with a layer of oil or shortening. 30. grilling- a method of short order cooking on a griddle. 31. julienne - to cut into long narrow strips 32. knead - a mixing process in which dough is folded, pressed, and squeezed to strengthen the gluten strands and allow yeast dough to develop the proper texture

5. 33. marinate-to soak foods in a liquid to improve texture or flavor; the liquid generally contains herbs, spices, and other flavoring ingredients, as well as oil, and an acid, such as wine, vinegar, or lemon juice to break down the connective tissue of meat 34. mince - to cut into very fine pieces 35. mold - to shape by hand or by pouring into a form to achieve a desired structure 36. pan-broil - to cook without fat in an uncovered skillet without grease and pouring off excess fat as it accumulates 37. parboil - to boil briefly as a preliminary or incomplete cooking procedure 38. pare - to remove the stem and outer covering of a vegetable or fruit with a paring knife or peeler 39. pit - to remove the seed of a fruit or vegetable 40. poach - to cook in a small amount of simmering liquid 41. preheat - to heat the oven to the correct temperature before putting in the food 42. puree - to put food through a fine sieve or a food mill to form a thick and smooth liquid 43. quarter - to cut into four equal pieces 44. recipe - detailed instructions for preparing particular foods

6. 45. reconstitute - to return to a previous state by adding water, also called rehydration 46. reduce - to decrease the quantity of a liquid and intensify the flavor by boiling 47. roast - to cook uncovered in the oven with dry heat 48. roll - to shape into a round mass, to flatten dough to an even thickness with a rolling pin 49. sauté - to cook food in a small amount of fat, stirring or flipping it frequently 50. scald - to heat a liquid to just below the boiling point; to dip food into boiling water or pour boiling water over the food 51. scallop - to cover with a sauce and bake 52. score - to make small, shallow cuts on the surface of a food 53. season - to add herbs, spices or other ingredients to a food to increase flavor 54. sift - to put a dry ingredient through a sieve or sifter to remove lumps 55. simmer - a moist cooking technique in which food is cooked slowly and steadily in a liquid just below the boiling point; 185 degrees 200 degrees F

7. 56. skim - to remove a substance from the surface of a liquid 57. sliver - to cut into long slender pieces 58. steam - to cook with vapor produced by a boiling liquid without allowing it to come in contact with the water 59. steep- to cover with boiling water and let stand without additional heating until flavor and color is extracted as for tea 60. sterilize - to make free from living microorganisms, as bacteria, or their viable spores 61. stew - to cook one food or several foods together in a seasoned liquid for a long period of time 62. stir fry - a dry cooking technique, foods cook quickly in a small amount of fat over high heat while stirring constantly. Generally uses a wok, a large pan with sloping sides. 63. strain - to separate solids from a liquid 64. toast - to make the surface of a food brown by applying direct heat 65. truss - to prepare fowl for cooking by binding the wings and legs with string or skewers 66. whip - to beat rapidly usually with a whisk to increase volume and incorporate air 67. yield - the number of servings, or portions, that a recipe produces

8. Cooking Terms • Using the Stovetop: • baste fry steam • brown parboil scald • simmer reduce saute’ • deep fry stew stir fry • poach candy steep pan broil braise • carmelization • Using The Oven: • bake toast brown • scallop baste preheat • broil roast barbecue • braise • Cutting & Peeling core dress dice grate score mince pare quarter sliver julienne • Mixing batter beat blend cream cut in fold knead whip

9. 8.2 Identify food preparation tools and equipment Cutting Tools: • poultry/kitchen shears • peeler • shredder-grater • cutting board

10. Knives • boning • boning meat and poultry and cutting up poultry • bread • serrated edge for bread and cake • butcher • dividing large cuts of meats and vegetables • carving • carving and slicing meat and poultry

11. chef’s slicing, dicing, and chopping fruits and vegetables on a cutting board paring cutting and peeling fruits and vegetables slicing slicing meat and poultry and shredding cabbage utility good all-around; cutting and slicing

12. tongs kitchen fork ladle baster colander strainer spatula slotted spoon Other Preparation Tools

13. saucepan stock pot large fry pan stir fry pan (wok) Cookware-used on top of the stove- double boiler griddle

14. roaster Bakeware-used inside the oven- cake pans jelly roll pan cookie sheet spring form pan Bundt pan angel food pan

15. muffin pan pizza pan loaf pan pie plate casserole dishes

16. Mixing Tools wooden spoons rotary beater whisk electric mixer

17. Baking Tools • sifter • pastry blender • pastry brushes • rolling pin • straight edge spatula • rubber scraper

18. oven refrigerator-freezer candy/deep-fat meat Thermometers

19. 8.3 Explain measuring techniques and equipment Measuring Equipment • liquid measuring cups • made of glass or clear plastic • used to measure liquid ingredients • common sizes 1 cup, 2 cup and 4 cup • dry measuring cups • made of metal or plastic • used to measure dry ingredients and solid ingredients like shortening and peanut butter • sets include 1 cup, ½ cup, 1/3 cup and ¼ cup • measuring spoon • made of metal or plastic • used to measure small amounts of liquid or dry ingredients

20. Measuring Dry Ingredients • For dry ingredients including flour, sugar, and salt, use dry measuring cups & spoons. • heap • level, with a straight edge spatula • empty dry measuring cups measuring spoons

21. Measuring Liquids • For liquid ingredients including milk, water, oil, and juice, use liquid measuring cups. • Set cup on a flat surface. • Bend down to eye level and pour until the desired mark is reached. liquid measuring cup

22. Using Measuring Spoons • Use measuring spoons to measure small amounts of dry and liquid ingredients. Do not use kitchen spoons, they are not accurate. • How would you measure the following? • 3/4 t salt • 3 t vanilla • 1 ¼ t baking powder

23. 8.4 List abbreviations and equivalent measures commonly used in recipes • Abbreviations: teaspoon (tsp) = t Tablespoon (Tbsp) = T cup = c pint = pt quart = qt gallon = gal ounce = oz pound = lb or #

24. Equivalents(the same amount expressed in different ways by using different units of measure) • 3 t=1T • 4 T=1/4 c • 8 T=1/2 c • 16 T=1 c • 2 c=1pt • 2 pt=1 qt • 4 qt=1 gal • 8 oz=1 c • 16 oz=1 lb • 1 stick of margarine or butter=1/2 c There are 3 letters in the word tea and 3 teaspoons in a tablespoon.

25. 8.5 List steps in using a recipe(detailed instructions for preparing particular foods) • Choose a recipe that is written in a clear and concise manner. • Consider the yield(the number of servings, orportions, that a recipe produces) to determine if you will have to adjust it. • Read through the recipe to make sure you are familiar with the abbreviations and terms and instructions. • Gather all ingredients before you begin to make sure you have everything.

26. Oven Temperatures Very Slow 250 to 300 Slow 300 to 325 Moderate 350 to 375 Hot 400 to 425 Very Hot 450 to 475

27. Standard Recipe Format Monkey Bread 3 cans biscuits 2 T cinnamon 2/3 c + ¾ c sugar 1 stick margarine, melted 1 gal freezer bag Preheat oven to 350*. Open canned biscuits. Cut each biscuit into 4 pieces. Put pieces into freezer bag. Add 1 T cinnamon and 2/3 c sugar. Close bag and shake. Place coated pieces in a greased Bundt pan. In a saucepan, melt margarine and add ¾ c sugar and 1 T cinnamon. Stir until sugar is dissolved. Pour over biscuits in Bundt pan. Bake 35-40 minute. Turn out on plate. -NOT a “dump” list. -use to gather ingredients

28. Narrative Recipe Format Monkey Bread Preheat oven to 350*. Open 3 cans of biscuits. Cut each biscuit into 4 pieces. Put pieces into a large freezer bag; add 1 T cinnamon and 2/3 c sugar. Shake bag. Place coated pieces in greased Bundt pan. Melt 1 stick of margarine, add ¾ c sugar, and 1 T cinnamon. Stir until sugar is dissolved. Pour over biscuits in Bundt pan. Bake 35-40 minutes. Turn out on plate.

29. FYI • Read through the instructions and follow them step-by-step. • Remember the old saying: “Haste makes waste!”

30. appetizers casseroles fruits vegetables salads dairy products meat poultry fish eggs We will prepare these food items in various labs. grain products quick bread yeast bread desserts soups sauces garnishes sandwiches beverages 8.6 Determine preparation techniques for the following foods:

31. Appetizers • Appetizers are small, light foods served to stimulate the appetite. • often served at the beginning of the meal • popular as party foods • also called finger foods • Tips of serving appetizers: • arrange food attractively • provide appropriate serving utensils • spoon • forks • tongs

32. Casseroles • A casserole is a combination of foods prepared in a single dish. • they are quick and easy to prepare • a simple salad and dessert can accompany • Ingredients include: • protein: turkey, chicken, beef, pork, seafood, cheese • vegetables: canned, frozen, cooked fresh • starchy: potatoes, rice, pasta • sauce: canned cream soups-chicken, celery, mushroom, etc. • toppings: Chinese noodles, fried onions, crushed crackers or cereal, pecans, almonds, cheese

33. Vegetables and Fruit • Cooking methods for vegetables: • boil • steam • pressure cook • bake • fry • stir-fry • grill • broil • microwave • Cooking method for fruits: • bake • broil • fry • grill • microwave • cooking in a sugar syrup will help retain shape (2 parts sugar to 1 part water) pressure cooker

34. Salads • A salad is combination of raw and or cooked ingredients usually served cold with a dressing. • They can be served as any part of the meal: appetizer, main dish, accompaniment or dessert. • Kinds of salads: • protein-meat or eggs included ex. chef’s salad • pasta-cooked pasta, vegetable, possible protein food and dressing • vegetable-greens, raw vegetables or cold cooked veggies ex. tossed, cole slaw, bean • fruit-fruit served on a bed of greens or in a fruit bowl • gelatin-fruits or vegetables added to gelatin

35. Preparing a Salad • Wash greens and shake off excess water or lightly pat with paper towel. • Tear into bite size pieces; cutting will bruise them • Wash and cut various vegetables; vary size, shape and color. • Treat fresh fruit with lemon juice to prevent browning. • Drain liquid from canned fruit. • Toss or arrange salad in an attractive manner.

36. Salad Greens romaine water cress iceberg Boston bibb spinach escarole endive

37. Dairy Products • Milk • pasteurized to destroy bacteria • homogenized to prevent cream from separating • types: whole, reduced fat (1%, 2%) fat free (skimmed) • Milk Products • evaporated is milk with some water removed • sweetened condensed has some water removed and sugar added • chocolate milk • buttermilk

38. Frozen Desserts: • ice cream • yogurt • sherbet • Butter • churned cream • Cheese • ripened-aged • unripened-not allowed to ripen • processed-a combination of ripened and unripened Guide to Good Foodp. 297

39. Meat • Dry method preparation: • bake (cook in the oven in dry heat without cover) • grill cook over hot coals or a gas grill • roast(to cook uncovered in the oven with dry heat) • broil(cooked directly under a primary heat source) • pan-broil (cook without fat in an uncovered skillet and pouring off excess fat as it accumulates) • fry (to cook in hot fat) • Moist method preparation: • braise(food is seared and then simmered in enough liquid to cover no more than 2/3 of the food) • baste(to spoon pan liquids over the surface of food during cooking to keep the food moist and add flavor)

40. Eggs • Methods of Cooking Eggs: • scrambled • poached : takes about 3-5 minutes • baked/shirred : place egg in baking dish and dish in shallow casserole dish filled with 1” water, bake at 350 for 12-18 min. • boiled: place eggs in pan add water 1” above eggs, cover pan and bring water to a boil, remove eggs from heat and allow to stand 5 minutes for soft-cooked, 15 minutes for hard cooked • microwaved: remove them from shell and gently puncture the yolk cook the minimum time stated and remove before done • fry: remove from shell

41. Parts of the Egg shell yolk air cell albumen-egg white chalazae-anchors the yolk in the center of the egg (kuh-LAH-zuh)

42. Breads • Quick breads may be made from batters or doughs and include flour and liquid. • Batters range from thin liquid to stiff liquid. • Thin batters are called pour batters. • pancake batter, funnel cake batter • Stiff batters are called drop batters. • muffins, drop biscuits • Doughs are stiff enough to shape by hand • rolled biscuits, cookies, pastries • Quick breads require a leavening agent such as baking powder or baking soda.

43. Yeast breads use yeast to • make them rise. They take longer to prepare than quick breads. • Most bread recipes use all-purpose • flour. • Self-rising flour is all purpose flour with salt and leavening agents added.

44. Baking Power vs. Baking Soda • Both are key ingredients in baked goods. • Baking powder comes in tins and is basically a combination of baking soda, a bit of dry starch like cornstarch plus a dry acid. That's what allows baking powder to be used in lots of recipes, such as baking powder biscuits, without adding other acids. • Baking soda, which in scientific terms is sodium bicarbonate, needs an acid-based liquid like lemon juice, sour milk or buttermilk, or a dry acid like cream of tartar, to produce carbon dioxide gas which activates it. Has many uses: • causes baked goods to rise • eliminates odors in the refrigerator • dissolves dirt and grease • used to extinguish grease fires

45. Desserts • Cakes • shortened cakes-rich and tender, contain a solid fat such as shortening, butter or margarine, but may contain oil • ex. butter, chocolate, lemon ,spice • foam cakes-leavened with beaten egg whites, which give them a light, airy texture • ex. angel food, sponge, chiffon

46. Cookies • bar cookies- can be soft, firm or layered; baked in a shallow pan and cut into squares or bars • ex. brownies • drop cookies- made from soft dough and dropped on a cookie sheet • ex. chocolate chip • rolled cookies- made from a stiff dough that is rolled out and cut with cookie cutters • ex. gingerbread men

47. molded cookies- shaped by hand and can be rolled in a topping or pressed with a stamp • peanut butter • pressed cookies-dough is forced through a cookie press • ex. spritz cookies

48. Pies • fruit-contain whole or sliced fruit with sugar and starch thickening which is put in a raw pie crust that cooks as the fruit cooks • ex. apple, cherry • cream-filling is a pudding mixture that is pour into a prepared pie crust • ex. chocolate, banana, lemon, butterscotch

49. custard-uncooked filling is cooked with the raw pie crust • ex. pumpkin, pecan • savory-contains meat or vegetables and is served as the main course • ex. pot pie, quiche

50. White Sauce • A classic white sauce is thickened with a roux, which is a cooked paste of fat and flour. • heat fat stir in flour and seasonings to form a paste • stir in milk • stir constantly until it thickens into a smooth sauce • The principles of preparing white sauce are also used when preparing gravy. • juices from meat are used in place of some or all the milk to give the gravy flavor