Foods I 2.05 Lesson Plans

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Foods I 2.05 Lesson Plans




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Presentations text content in Foods I 2.05 Lesson Plans

Slide1

Foods I

2.05 Lesson Plans

Slide2

2.05 Understand procedures, equipment and cooking methods in food preparation. 4-3-2017

Bellringer:Cleaning

the Kitchen

Teacher Input: Grains PPT & VideosIndividual: Grains PPT Notes & VideosGroup: VideosClosing: Key Terms

Slide3

Bell Ringer-Cleaning the Kitchen

Clean as you

go

Guidelines Get out all equipment/ ingredients before hand

Wash

hands for 20 seconds

before:

-

Starting

-After

handling raw

meats

-Before

getting out new

equipment/ingredients.

Wipe

down all counter/food preparation surfaces

before

beginning and after completing food preparation.

Washing dishes as you

go

Slide4

2.05KK Grains: Good for You

4

GRAINS: GOOD FOR YOU

BARLEY

CORN

OATS

RICE

WHEAT

Grains are a great source of carbohydrates.

They are a good source of fiber in our diet.

Slide5

2.05KK Grains: Good for You

5

GRAIN PRODUCTS

BARLEY

Barley is a major cereal grain, commonly found in bread, beverages, and various cuisines of every culture. It was one of the first cultivated grains in history and, to this day, remains one of the most widely consumed grains, globally.

Choosing whole grains over their processed counterparts reduces the risk of several chronic diseases such as obesity, 

diabetes

, heart disease, and cancer.

CORN

-CORNMEAL, GRITS

health benefits of corn include controlling diabetes, prevention of heart ailments, lowering hypertension and prevention of neural-tube defects at birth. Corn is one of the most popular cereals in the world and forms the staple food in many countries, including the United States and  many African countries.

Slide6

6

GRAIN PRODUCTS

OATS

-OATMEAL, OAT FLOUR

RICE

-RICE FLOUR

Rice flour

 works in the same manner as wheat 

flour

 for thickening soups, sauces and gravies. To thicken a dish, create a roux (flour & fat cooked together)from oil, onion and rice flour as a base before adding your liquid and simmering it.

Slide7

GRAIN PRODUCTS

WHEAT

-PASTA, FLOUR, COUSCOUS

http://

www.foodnetwork.com/videos/israeli-couscous-with-apples-0170077.html

Slide8

8

GRAIN

COOKING METHODS

When using

cornmeal or flours

, they

are incorporated into recipes.Grits-bring water to a boil, slowly add grits, stir, reduce to simmer for about 10 minutes, covered

http://www.youtube.com/watch?v=Yphew6n_gEQ

Oatmeal-bring water to a boil, slowly add oatmeal, stir, reduce to simmer for about 5 minutes, uncoveredCouscous-bring water to boil, slowly add couscous , remove from heat, cover and let sit for 5 minuteshttp://www.youtube.com/watch?v=IhrnqEWuydQ

Slide9

9

COOKING METHODS CONT.

Pasta-bring water to boil, add pasta, bring back to boil and begin timing, then uncover pot

Use time on package, cook only until al dente (cooked firm

to the bite)

http://www.youtube.com/watch?v=MRDtXukiBAU

Rice-bring water to boil, add rice, cover and reduce to simmer for 20 minutes or until water is absorbed

(Brown rice takes a little longer)

Slide10

2.05KK Grains: Good for You

10

MEAL PATTERNS & GRAINS

At what meals could the following cooked grains be served? What cultures eat these foods?

Couscous

Grits

Pasta

Rice

What kind of add-ins could be used in these grains To make them palatable for different meals other than traditional ones?Can cold cereals be served at other times other than breakfast?

Slide11

Slide12

Chapter 21 Guide to good Food (white book)

Bellringer

4-5-17

Read Chapter : 21 Cereal Products Define key terms on p. 367 on the back of your worksheetGrains and Grain Products (Individual)-Complete worksheet

Turn into basket : )

Slide13

2.05 Understand procedures, equipment and cooking methods in food

preparation 4-4-17

Today’s Goal: Kitchen 1 Israeli Couscous Cranberries and Herbs

Kitchen 2 Spaghetti with Meat SauceKitchen 3 Israeli Couscous with Apples Cranberries and Herbs

Slide14

2.05 Understand procedures, equipment and cooking methods in food preparation. 4-5-2017

Notebook Bell Ringer: Cleaning the Kitchen/How is that measured?

Teacher Input: Quick Breads PPT & Videos

Individual: Quick Bread PPT Notes & VideosGroup: Videos

Slide15

Bell Ringer-Cleaning the Kitchen

Washing dishes by hand:

Use

hot soapy water if washing by hand. Use scalding hot water to rinse

with and if possible, allow them to air dry. This saves energy as well as less handling by a person than drying by hand.

If a

dishtowel is used, use a clean one

Wash dishes in this order (go from least dirty to most dirty).GlassesFlatwarePlates BowlsPots and pansGreasy utensils

Slide16

2.05 GG_1

How To Make Quick Bread

A Quick Bread is one that takes a short amount of time to prepare and bake

16

Slide17

Quick Bread

Ingredients Used

Liquids-milk, water

Flour

eggs

Fats-solid or liquid such as (shortening, margarine, butter, oil)

Baking soda + acid

Baking powderSugar

Function of IngredientMoisten dry ingredientsGives structureGives structure, flavor, richness Gives tenderness, flakiness, richness, flavorLeavening agentLeavening agentGives flavor (sweetens), tenderness

17

Slide18

DIFFERENT TYPES OF QUICK BREADS

Biscuits

Muffins

Pancakes

18

Slide19

BISCUITS

Biscuits

Mixing

Cut in shortening to resemble small peas, stir with spoon, do not over mix

Mix dry and add liquid all at once

Preparation

Roll out with rolling pin, cut with glass or biscuit cutter

CookingMake sure oven is preheated 

19

http://www.pauladeen.com/biscuits

Slide20

Muffins

MIXING

Mix liquid in one bowl

Mix dry in another larger bowl

Make well in center, add liquid all at once.

Stir with spoon gently and do not over mix

20

Slide21

Muffins

PREPARATION

Spray or line muffin pans with liners

Fill muffin cups only ½ to 2/3 full. To get a consistent amount, use a proportion scoop.

COOKING

Make sure oven is preheated

Fill empty muffin cups with water for even cooking. Use toothpick to check for doneness

.

21

Slide22

Pancakes

MIXING

Add all ingredients together and stir gently, some lumps are ok.

PREPARATION

Pour by cupful or proportion scoops into hot pan.

COOKING

Get nonstick skillet or griddle very hot, pour on batter and flip when edges get dry and bubbles form on top.

22

Slide23

How Do I Know If My Quick

Bread Are Of High Quality?

Biscuits

:

Tender

Light, Fluffy

Light Brown

Flaky

Pleasing Flavor

23

Muffins

:

Tender

Lightly Brown Top

No Tunnels or Peaks

Moist, Pleasing Flavor

Pancakes:

Tender

Lightly brown

No clumps

Fluffy and light

Slide24

ALWAYS REMEMBER WHEN MAKING ANY TYPE OF BREAD OR CAKE:

Ingredients are proportional. DO NOT change ingredient amounts or product will not turn out correctly.

24

Slide25

DO ALL BISCUITS HAVE TO BE ROLLED OUT?

No, some biscuits have more liquid and need to be dropped onto the pan or can be used as a dumpling in a soup or stew.

25

Slide26

WHY IS IT IMPORTANT TO PREHEAT THE OVEN WHEN MAKING BREADS?

It is important to preheat the oven so that the rising process occurs properly and the products to not overcook.

26

Slide27

WHAT DOES IT MEAN TO “KNEAD THE DOUGH” IN A RECIPE?

Kneading means to push and fold over with your hands to smooth and elasticize dough.

27

Slide28

WHAT IS A LEAVENING AGENT?

A leavening agent causes a product to rise.

Examples:

Baking powder-Quick Bread

Baking soda-Quick Bread

Yeast-Yeast Bread

28

Slide29

WHAT IMPORTANT COOKING PRINCIPLE CHANGES ARE BASED ON THE SIZE OF THE PAN USED WHEN MAKING QUICKBREADS

?

The cooking time will need to be increased for larger pans and decreased for smaller pans. An example is a recipe written for 2 inch muffins will not take as long if you were to bake it in a loaf pan.

29

Slide30

WHAT COOKING PRINCIPLE MUST BE FOLLOWED WHEN USING A DARK COATED PAN AND WHY?

The temperature should be lowered 25 degrees because a dark pan absorbs more heat.

30

Slide31

WHAT INGREDIENTS CAN BE ADDED TO QUICK BREADS TO CHANGE THE FLAVOR?

Fruits

Nuts

SpicesExtracts

Cheeses

31

Slide32

Chapter 22 Breads

Guide to Good food Book

Complete Functions of Ingredients

Slide33

2.05 Understand procedures, equipment and cooking methods in food preparation. 4-7-2017

Notebook Bell Ringer: Finish Chapter 22 Bread and its functions? How is that measured? lab reports

Teacher Input: Quick Breads PPT & Videos (finish)

Individual: Quick Bread PPT Notes & VideosStudent Input: How is that measured? Worksheet (Group)Student Input: Measuring Tools & procedures worksheet

Slide34

DO ALL RECIPES REQUIRE THE FLOUR TO BE SIFTED?

No, today flour is sifted much more in the plant where it is processed and some recipes do not require the air necessary in recipes that are sifted.

34

Slide35

WHAT ARE SOME OF THE KINDS OF FLOUR I CAN USE TO MAKE QUICK BREADS ?

Self-rising flour

Plain or all-purpose flour

Bleached or unbleached flour

Whole wheat flour

Bread flour

Cake flour

Rye flourOat flourRice flour

35

Slide36

WHAT ARE OTHER QUICK BREADS I COULD PREPARE AND EAT?

Pita bread(Mediterranean)

Cornbread(Southern US)

Crepes(French)Tortillas(Latin American)

Matzo(Jewish)

36

Slide37

WHAT ARE EXAMPLES ON NON-QUICK BREADS?

Yeast breads

Challah

Croissants

Loaf bread

French bread

Bagels

English muffinsSourdough bread

37

Slide38

Basic Method for Biscuits

Sift together/mix dry ingredients

Cut the shortening into flour until it looks like peas or coarse bread crumbs

Make a well in dry ingredients

Add the liquids

Stir until blended and forms a soft dough

Knead biscuits with your fingers

8-10 times

Roll out, cut, and place in a greased pan

38

Slide39

Basic Method for Muffins

Sift together or mix all dry ingredients

Make a well in dry ingredients

Beat all liquid ingredients together

Pour liquid into the well

Mix to moisten

Batter should be lumpy

39

Slide40

Quick Bread Comparison

Homemade/Scratch

Semi-homemade

Convenience

Slide41

How are mixing methods alike for quick breads?

All quick breads are made using an electric mixer.

B

All quick breads have liquid and dry ingredients.

C

All quick breads must have the flour sifted.

D

All quick breads require two bowls when mixing ingredients.

A.

All quick breads are made using an electric mixer.

 

B.

All quick breads have liquid and dry ingredients.

 

C.

All quick breads must have the flour sifted.

 

D.

All quick breads require two bowls when mixing ingredients.

 

Slide42

A

All-purpose flour does not remain fresh as long as self-rising flour.

B

All-purpose flour is made from wheat, and self-rising flour is made from rice.

C

All-purpose flour is plain, and self-rising flour has added leavening and salt.

D

All-purpose flour makes a cake rise, but self-rising flour does not help a cake rise.

How do all-purpose flour and self-rising flour differ?  

  

Slide43

A

Quick breads are more flavorful than yeast breads.

B

Quick breads do not have leavening agents unlike yeast breads.

C

Yeast breads have more liquids than quick breads.

D

Quick breads use chemical

leaveners and yeast breads use biological

leaveners.

How do quick breads and yeast breads compare?    

Slide44

Quick Bread recipes

Pancakes

http://

www.youtube.com/watch?v=tPLVNKgs8LkMuffinshttp://www.youtube.com/watch?v=_fJ3kOGoGgk

Biscuits

http://

www.youtube.com/watch?v=cwuVdaRWoDw&feature=pyv

http://

www.foodnetwork.com/videos/homemade-buttermilk-biscuits-0192631.html

Slide45

How is it Measured?

Worksheet

Complete together as a kitchen Group..Everyone must have in their notebooks.

Slide46

2.05 Understand procedures, equipment and cooking methods in food preparation.

4-11-2017

Notebook Bell Ringer:/ Cleaning the Kitchen

Teacher Input: Dairy & Eggs PPTIndividual: Dairy WorksheetsGroup: Dairy & Egg VideosClosing: Turn in worksheet

Slide47

Measuring Tools/Procedures

Worksheet (Group)

Use Your Guide to Good Food Book or Foods For Today.. Attempt to answer the questions based on what you already have learned in class.

Slide48

Work Triangle

Kitchens are typically organized into 3 work

centers

, the work triangle.-Cleaning

center

Includes the sink/dishwasher

S

oaps, cleaners, scrubbers, and linens -Cooking and serving centerIncludes the range/microwave

Pots, pans, spices used as cooking occurs, dinnerware & flatware. -Food preparation and storageIncludes the refrigerator Foil, plastic wrap, plastic storage containers, knives & cutting boards.

Slide49

Using / loading the dishwasher:

Use

approved dishwasher detergent. Do not use liquid hand soap or other soaps not approved for the dishwasher. If dishes are to be washed in a dishwasher:make sure

food is

removed from the dish

.

place dishes so they face the water source.point flatware upward in the utensil basket for cleanlinessrun only when full to save energy.

Slide50

Dairy Foods

Where do diary foods come from?

Most dairy products come from cows, goats or buffalos.

Slide51

Heat Treatment

In order for diary foods to be safe, it has to undergo heat treatment to get rid of harmful bacteria. Heat treatment are

Pasteurization

HomogenizationUHT

Slide52

Nutritive Value of Diary Foods

Milk contain the following nutrients:

Protein

CalciumVitamin A Vitamin BPhosphorus

Slide53

Kinds of Milks

Whole Milk contains the highest amount of fat. Reduced-fat milk contains 2 percent fat.

Low-fat milk contain either 2 percent or 1 percent fat. Nonfat milk contains less than ½ percent fat and is also called fat-free or skim milk. Other kinds of milk include buttermilk, kefir, chocolate milk, nonfat dry milk, evaporated milk, sweetened condensed milk, lactose-free, acidophilus milk, and calcium-enriched milk.

Slide54

Types of milk products

Cream

Butter

YogurtIce creamSherbetCheese

Slide55

Cooking with milk

Milk should be cooked at

low temperature

. High heat cause milk to scorch and curdle.Milk is an ingredient used in most recipe and use a variety of cooking method such as. Baking Stewing Boiling

Low Heat

Slide56

What are cultured milk products

Cultured milk products have bacteria added to them. Examples

Buttermilk

KefirYogurt.

Slide57

Examples of food made with milk and cheese.

Macaroni and cheese

Quiche

Lasagna White Sauce

Slide58

How to test milk for freshness?

Check expiration date .

If milk is left open in the refrigerator it will absorb the scent of the item with the strongest scent, for example onion.

Slide59

2.05

BB

_1

Dairy/Egg Comparison/Use the graphic organizer starting here

59

2.05AA_1_Dairy/Egg Comparison

Slide60

HOW ARE EGGS AND DAIRY FOODS

ALIKE?

Found in same refrigerated area in grocery

store.

Good source of many nutrients.

Both have protein, cholesterol, vitamin A

.

Must cook both at

low temperatures and stir while cooking.

60

2.05AA_1_Dairy/Egg Comparison

Slide61

Eggs and Dairy Similarities

:

May be eaten as a food or used as an ingredient in a recipe.

Both are animal products.

Many ways to cook and eat.

61

2.05AA_1_Dairy/Egg Comparison

Slide62

HOW ARE EGGS AND DAIRY FOODS

DIFFERENT?

Nutrition:

Eggs:

Cholesterol can be lowered by using whites only.

Dairy:

Calcium, Vitamin D added, available in low fat and fat free varieties, and canned, fresh, dry

62

2.05AA_1_Dairy/Egg Comparison

Slide63

Eggs and Dairy Differences

:

Cost

Eggs

: Inexpensive protein food.

Dairy:

Can be expensive.

Cooking Principles

Eggs: Must be cooked for food safety.Dairy: May be eaten fresh or cooked in a recipe.

63

2.05AA_1_Dairy/Egg Comparison

Slide64

Eggs and Dairy Differences

:

Animal

:

Eggs:

Chicken, and from other birds like quail

Dairy:

Cow, Goat

64

2.05AA_1_Dairy/Egg Comparison

Slide65

Dairy Recipes

https://www.youtube.com/watch?v=GPrn_MgkLL4

Bacon & Cheese Quiche

Slide66

Dairy Worksheet 2.05

T/Complete your worksheet

Slide67

Casseroles, soups, and protein salads compare favorably with other meals because they are:

A

easy to prepare but not nutritious.

B

difficult to prepare.

C

expensive but satisfying meals.

D

inexpensive, nutritious, and satisfying meals.

Objective 2.05 Questions

Slide68

What is a health benefit of consuming legumes?

 

A.

They are good sources of protein.

 

B.

They are good sources of vitamin C.

 

C.

They are good sources of vitamin D.

 D.They are good sources of water. 

Slide69

Eggs

What is on the inside matters!

There is NO nutritional difference in color of the shell.

Slide70

Nutrients in Eggs

Excellent source of protein & Vitamin B12.

Also contain:

-Vitamin’s A, B & D-Iron-Calcium-Phosphorus

 Just like dairy Products

Slide71

Nutrition in Eggs

Yolk of an egg contains more vitamins and minerals than the whites, but…..

Yolks also contain more fats & cholesterol!

Slide72

Cooking Methods for Eggs

Poached

- Heat water and crack egg in water, cook 3-5 minutes. NO FAT=Healthy! : )

Scrambled-Beat with water/milk in bowl, heat in small amount of fat in a skillet. Baked- beat in bowl, pour in baking dish & bake. Like Quiche

Hard Boiled-

Eggs and water in saucepan, boil, cover, cook 12-15 minutes. NO FAT=Healthy : )

Always cook Dairy & Eggs on LOW heat

Slide73

Can you microwave eggs?!

YES! But….not in the shell!

Slide74

This ends Eggs/Dairy for today

Put your computers and books back in the original locations. Clean up, Push chairs up to

the table.

Slide75

2.05 Understand procedures, equipment and cooking methods in food preparation.

Notebook

Bellringer

:Group: Complete Vegetables, Fruits & Dairy PostersIndividual: Dairy Worksheets (finish worksheetGroup: Dairy & Egg VideosClosing: Turn in worksheet

Slide76

Legumes, Fruits ,Vegetables & Dairy

Group/Poster Assignment

Chapter 30 Nutrients, types & cooking methods

Chapter 31 Nutrients, types vegetables & Cooking methodsChapter 33 Nutrients, types & cooking methodsChapter 34: Dairy Foods, types & Cooking Methods

Slide77

EGGS

Read Chapter 35

Answer Review Questions

-1, 2, 3, 4, 5, 14, 16 & 18

Turn in today! (35

mins

)


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