PPT-Basic Cooking Cooking 101

Basic cooking skills Understanding basic nutrition and identifying healthy meal options Following simple recipes and understanding cooking instructions and terms Learning about food safety and kitchen safety. 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. Choice Behaviors & Consumption of Fruits and Vegetables. What are the impacts of cooking . programs on children's eating behavior, food choices, and attitudes . towards fresh . food?. Study 1: Research Review of Studies on Cooking Interventions . 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. RICE IN FOODSERVICE. Ideal flavor carrier for traditional and global dishes.. Essential ingredient in foodservice kitchens, usually stocked in bulk.. Professional chefs need to know the basics of preparing rice & train kitchen staff on the fundamentals.. 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: . Body. : . Ready. , Set, Cook . A good . recipe is a result . of . kitchen . chemistry. Always use a . recipe for . best . results. Cooking. . is. . a . Science. Measuring Tools. Liquid measuring cup. What is cooking?. Is the process of preparing food for eating by applying heat. The ability to cook food meant a longer, healthier life. Foods are cooked because:. Cooked food is safer to eat. Cooked food is more digestible. What is needed for a good recipe?. Ingredients. Directions. Equipment. Temperature Terms. Servings/Yield. When choosing a recipe. Likes/Dislikes. Time. Ingredients on Hand. Cooking Skill. Budget. Changing a Recipe. 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: . invites an Italian-American nonna to cook with her, sharing traditional Italian recipes and fond memories of growing up in Italian in America. Rossella has traveled the country and performed cooking d A2EI Mini - Analysis Bezi & Mavota (Tanzania) A2EI Mini - grid Cooking Diaries Data Analysis Bezi & Mavota (Tanzania) A2EI smartmeter installed with an electric pressure cooker: Nelson Villema , 2020 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. . 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.. Chapter 8. Learning . Objectives. After completing this chapter, you should be able to:. •. . Explain how cooking and cooking methods affect nutrition.. •. Explain the difference between the center-of-plate concept and the MyPlate model..