PPT-Food & Cooking Food is fuel!!!

Food and drink are extremely important to the success of your expedition During your expedition you may burn up to 5000 calories a day This means you need lots of high energy foods to keep you going. FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7. Kowtaluk, Helen and Orphanos Kopan, Alice. . Food For Today. . McGraw Hill-Glencoe. 2004.. Moist-heat Methods. Involves cooking foods in hot water, steam, or a combination. color additives. :. Only use additives approved by your local regulatory . authority. NEVER. . use more additives than are allowed by law . NEVER. . use additives to alter the appearance of . food . Unit 2. Chapter 9.3. What was the last dish that you have cooked? . Bell Ringer. boil. simmer. steam. Pressure cook. roasting. baking. broiling. Pan broil. Pan fry. Deep fat fry. sauteing. braising. Stir fry. Planners and equipment out please.. Do not talk over the teacher. . Raise your hand to participate. . Star Challenge. Objective:. . To understand the different methods of cooking in an oven.. Outcomes: . Chapter Number 8. Class Name. Instructor Name. Date, Semester. Book Title. Book Author. Learning Objectives. After this presentation, you should be able to complete the following Learning Outcomes. 8. :. Only use additives approved by your local regulatory . authority. NEVER. . use more additives than are allowed by law . NEVER. . use additives to alter the appearance of . food . Do . NOT. . sell produce treated with sulfites before it was received in the . Definition. Uses oil, fat, the radiation of hot air or metal to transfer heat. No moisture is used. Moisture from food evaporates (liquid escapes from a pan as vapor). 1. . Sauteing. Quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan to cook foods. Tips for cooking with food safety and nutrition in mind. 2/8/2018. Core Messages. Cook with food safety and nutrition in mind. . Use easy-to-follow recipes and culinary tips featuring healthy that include food safety steps and key nutrition information. . August 9, 2017. Contamination. Types of Contamination. Biological. Chemical. Physical . Allergies. Biological Contamination. Bacteria. Lives in food. P. revent . by time and . temp. control. Virus. Carried by humans and animals. Planners and equipment out please.. Do not talk over the teacher. . Raise your hand to participate. . Star Challenge. Objective:. . To understand the different methods of cooking in an oven.. Outcomes: . The Story: 12 Sick, One Thing in Common. What Happened?. May 2014. Center for Disease Control identified 12 people sick in four different states. Seven were hospitalized.. Symptoms:. Bloody diarrhea and severe stomach cramps for greater than 72 hours. Bacteria. Are a type of biological cell. Some forms of bacteria are harmful, hygiene processes kill the cells preventing illness.. Binary Fission. The term used when bacteria multiplies.. The 4C’s. To identify the changes that occur when food is . cooked. To outline three methods of heat transfer. To describe: . moist cooking methods. dry cooking methods. methods that use fat. Reasons for Cooking Food. . Chapter 8. Learning Objectives. Explain the difference between a seasoning and a flavoring ingredient and give examples of each.. Identify appropriate times for adding seasoning and flavoring ingredients to the cooking process for best flavor..