205 Understand procedures equipment and cooking methods in food preparation 432017 BellringerCleaning the Kitchen Teacher Input Grains PPT amp Videos Individual Grains PPT Notes amp Videos ID: 738791
Download Presentation The PPT/PDF document "Foods I 2.05 Lesson Plans" is the property of its rightful owner. Permission is granted to download and print the materials on this web site for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.
Slide1
Foods I
2.05 Lesson PlansSlide2
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 TermsSlide3
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
goSlide4
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.htmlSlide8
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=IhrnqEWuydQSlide9
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? Slide11Slide12
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 HerbsSlide14
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: VideosSlide15
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 pans
Greasy utensilsSlide16
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
16Slide17
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
17Slide18
DIFFERENT TYPES OF QUICK BREADS
Biscuits
Muffins
Pancakes
18Slide19
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/biscuitsSlide20
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
20Slide21
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
.
21Slide22
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.
22Slide23
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 lightSlide24
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.
24Slide25
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.
25Slide26
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.
26Slide27
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.
27Slide28
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
28Slide29
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.
29Slide30
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.
30Slide31
WHAT INGREDIENTS CAN BE ADDED TO QUICK BREADS TO CHANGE THE FLAVOR?
Fruits
Nuts
SpicesExtracts
Cheeses
31Slide32
Chapter 22 Breads
Guide to Good food Book
Complete Functions of IngredientsSlide33
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 worksheetSlide34
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.
34Slide35
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
35Slide36
WHAT ARE OTHER QUICK BREADS I COULD PREPARE AND EAT?
Pita bread(Mediterranean)
Cornbread(Southern US)
Crepes(French)Tortillas(Latin American)
Matzo(Jewish)
36Slide37
WHAT ARE EXAMPLES ON NON-QUICK BREADS?
Yeast breads
Challah
Croissants
Loaf bread
French bread
Bagels
English muffinsSourdough bread
37Slide38
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
38Slide39
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
39Slide40
Quick Bread Comparison
Homemade/Scratch
Semi-homemade
ConvenienceSlide41
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.htmlSlide45
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 worksheetSlide47
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 BPhosphorusSlide53
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 HeatSlide56
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 SauceSlide58
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 ComparisonSlide60
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 ComparisonSlide61
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 ComparisonSlide62
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 ComparisonSlide63
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 ComparisonSlide64
Eggs and Dairy Differences
:
Animal
:
Eggs:
Chicken, and from other birds like quail
Dairy:
Cow, Goat
64
2.05AA_1_Dairy/Egg ComparisonSlide65
Dairy Recipes
https://www.youtube.com/watch?v=GPrn_MgkLL4
Bacon & Cheese QuicheSlide66
Dairy Worksheet 2.05
T/Complete your worksheetSlide67
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 QuestionsSlide68
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 ProductsSlide71
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 heatSlide73
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 MethodsSlide77
EGGS
Read Chapter 35
Answer Review Questions
-1, 2, 3, 4, 5, 14, 16 & 18
Turn in today! (35
mins
)