PDF-WWWMINERVASNETThoroughly cooking foods of animal origin such as bee

8oz center cut top sirloin choice of one side 2012oz hand cut premium house aged ribeye choice of 7oz bacon wrapped premium beef filet choice of one spinach artichoke dip focaccia toast points. Dry Cooking. Moist Cooking. Combination Cooking. Dry Cooking Techniques. Dry cooking techniques include baking, roasting, . sautéing, . stir-frying, pan-frying, deep-frying, grilling, and broiling.. How Microwaves Work. Dry v. Wet Cooking. Dry Cooking Methods. Grilling. Grilling. cooks food with radiant heat from a source located below it.. Some of the juices are actually reduced directly on the food while the rest drip away.. 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. How long have microwaves been around?. In 1945, Dr. Perry Spencer, a scientist, was working in a lab when he felt some heat on his hand. The heat was coming from microwaves. These were being emitted from a nearby vacuum tube. Dr. Spencer was curious and place a chocolate bar near the tube. Within seconds, the chocolate melted. That sticky mess was the beginning of a brilliant idea – the microwave!. Jessica Hildebrandt, MS, RD. Children’s Hospital Colorado. Welcome!. Objectives: . Review Current Nutrition Recommendations:. Dietary Guidelines. USDA Plate Model. Discuss ways to improve nutrition of foods/recipes when cooking/preparing foods.. “our diet matters more than our cars”. If we all eat meat, we’ll need more planets. Nutritionally, large amounts of animal foods are hard on our health too. Those who eat the largest quantities of red meat are 40% more likely to have CVD, DM2, cancer. 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: . 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: . Al Dente - To cook pasta until it has a slight resistance to the bite . “. firm to the tooth. ”. .. Baste - To moisten meat with a liquid, such as melted butter or a sauce, while cooking. . Batter - A mixture of flour & liquid, thin enough to pour & coat food.. Division of1-800-HELP FLAwwwFreshFromFloridacomCooking and Hot Holding FoodHot-Holding Foods149Use a calibrated thermometer to frequently check internal temperature of all foods149Use cleaned and sani 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. ”. Capsicums:. A bitter component helps smooth blood flow . “. Protects from infections. Promotes smooth circulation of the blood. Improves skin tone . One capsicum contains one-thirds of an adult’s daily requirement of vitamin C. . 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.. objectives. My Plate/Nutrition Guidelines and Recommendations. Cooking/Cooking Methods. Food Safety . Eating on the Go. Meal Planning and Budgeting. My plate. Myplate.gov. Food Pyramid. fruit. Any fruit, fresh, frozen, or canned in 100% juice falls under this category. It may be whole, cut-cup or pureed. .