Food and Nutrition Unit 1 - Technical and Applied Skills

Unit 1: Technical and Applied Skills 1.1 Kitchen Safety and Hygiene Basic Kitchen Rules: ● Tie hair back before entering the cooking area. ● Wash hands thoroughly for twenty seconds. ● Long sleeves are rolled up. ● Cabinet doors are closed to avoid bumping into them while cooking. ● No wires or cords near the sink. ● Burners must be turned off immediately after use. ● Pot handles must always be turned INWARDS. ● Oven mitts must be used when handling hot pots and pans. ● Unplug small appliances (e.g blender, hand mixer) when not in use. Fire, Oil, and Electricity Safety ● Do not pick up or carry burning pans. ● Know where the fire extinguishers in the classroom are located. ● Never put water on a grease fire. ○ Grease fire: a fire caused by cooking oil that has overheated. ● To put out a grease fire, turn the stove off. Then cover the pot with its lid. Pour baking soda on the fire if it gets too large. If this does not work, notify your teacher and use the fire extinguisher. ● Do not overload electrical outlets. ● Never use metal utensils to remove bread from a toaster. 1.2 Types of Knives and Knife Safety Types of Knives ● There are 9 basic kinds of knives. See table below Knife type/name Purpose Chef’s knife Chopping thicker vegetables like potatoes, onions, and turnips. Utility knife Chopping smaller foods (e.g garlic, shallots, etc.). Paring knife Used for delicate tasks such as peeling vegetables or removing seeds. Bread knife or serrated knife Cutting through a loaf of bread.Also used for cutting through fleshy vegetables or fruit without squishing them (e.g tomatoes). Carving knife Carving meats like chicken, beef, and pork. Cleaver/butcher knife Used to slice raw meat. Boning knife Cutting around the bone in meats. Also used to get rid of the fat and cartilage in the meat. Filleting knives Remove bones in fish like salmon without damaging the meat. Peeling knife Peel vegetables and fruit. 1.2 Types of Knives and Knife Safety (continued) Image Knife Safety ● Use sharp knives. Dull knives increase the risk of cutting yourself. ● Use the right knife for the task at hand. Do not use a cleaver, for example, for chopping tomatoes. ● Never leave knives in the sink while washing dishes. Wash them first instead of leaving them lying around. ● Always use a cutting board. ● Put a damp cloth under your cutting board to stop it from sliding. ● Curl your fingers away from the steel end of the knife when cutting. ● Walk with the point of the knife pointed towards the floor. ● If a knife falls, do not try and catch it. Let it fall to avoid being cut. ● Store knives in a wooden knife block. If there isn’t one, keep them in a closed cabinet. ● When you are done cutting, do not use the sharp edge of the knife to scrape off the chopped ingredients. It will make the knife dull. Instead, use your hands. ● Do not use a knife for anything other than food. For example, trying to open a bag with a knife is a good way to cut yourself because they are sharper than you think. 1.3 Dishwashing Dishwashing Steps ● Scrape food off of plates into the garbage. ● Fill up one side of the sink with hot, soapy water. Pile dishes on the other empty side of the sink. ● Wash dishes thoroughly in the hot, soapy water. ● Rinse dishes and load onto the drying rack. ● Dry dishes with a clean kitchen towel. ● Put dishes away into their correct cupboards and drawers. ● Wipe the sink and counter. 1.4 Food Safety ● There are six major things to remember when considering food safety. ○ Shopping, storage, preparation, cooking, serving, and leftovers. ○ If you do all of those correctly, you should be safe from food that has gone bad or been contaminated. Shopping ● Never purchase food that has tears, opening, or holes in the packaging. ● Always check the safety seals on foods in jars. If they have been opened, there is a chance the food has been contaminated. ● Only buy the amount of produce you will need in that week to avoid expired fruits and vegetables. ● Avoid buying dented cans as they could be rusting on the inside. ● Make sure eggs are not broken or cracked. ● Check expiry dates. ● Select meats and poultry that look pink. Grayish colour on meats and poultry indicates it has gone bad or will go bad very soon. Storage ● After returning from the grocery store, immediately refrigerate foods that need to be kept cold. ● Your fridge should always be kept at 40°F or lower and your freezer must be at 0°F or lower. ● Freezing meat and poultry makes them last up to three months longer than if it were kept in the fridge. ● Cook fresh fish, meat, and poultry within a week after buying. ● Canned foods can last for an indefinite amount of time, as long as they are not exposed to extreme heat or extreme cold. Discard cans when they began to look dented or rusted. 1.4 Food Safety (continued) Preparation ● Wash hands with warm water and soap for at least twenty seconds before and after handling food. ● Avoid cross contamination by keeping raw meats away from other foods. ● Do not use the same knife/cutting board for meats and produce. ● Wash utensils used for raw meats with hot, soapy water. ● Always wash countertops after working with raw meats. Cooking ● Raw meat (beef, pork, lamb, and veal) must be cooked to a temperature of at least 145°F. Measure with a thermometer before taking off the stove or oven. ● Cook ground meats to 160°F. ● Cook poultry to 165°F. Serving ● When serving food, keep warm foods covered and at a temperature of at least 140°F. ● Cold foods should be at 40°F when serving. ● Cold food can be kept cold by keeping dishes in ice trays. ● Food should not be left outside at room temperature for more than two hours. Leftovers ● Throw away foods left outside for more than two hours at room temperature. ● Immediately refrigerate foods you plan to eat later. ● Cooked leftovers must be consumed within four days, longer than that and they will go bad. ● When eating leftovers from the fridge, reheat them to at least 165°F (about 3 minutes in the microwave). ● Meat and poultry can be refrozen after cooking or refrigerated. 1.5 Food-Borne Illness What is Food-Borne Illness? ● Also known as food poisoning. ● Illness caused by eating foods that have harmful bacteria, parasites, and/or viruses in them. ● Not always life threatening. ● A major (very common) public health issue. ● In the US alone, there about 48 million cases of food poisoning every year. ● Everyone is at risk. Younger children, pregnant women, and those with weakened immune systems are susceptible to suffering more serious issues if they get food poisoning. ○ Weakened immune systems: one might have a weakened immune system for many reasons. ■ Alcohol, smoking and poor nutrition ■ Some organ transplant patients have weakened immune systems due to the fact that they have to take drugs to prevent their body from rejecting their new organ. These drugs weaken the immune system and make the patient more likely to get sick, and deal with more serious side effects when they do get sick. ■ Someone suffering from AIDS or HIV. 1.5 Food-Borne Illness (continued) 5 Most Common Kinds of Food Borne Illness Causes Name Description Source Symptoms E.Coli >bacteria >can live in intestines >some species of E.Coli don’t cause disease, and some do >contaminated food and water >meat/poultry that came into contact with the bacteria >water containing human or animal waste >stomach cramps >bloody diarrhea >vomiting >nausea >fever >infections vary from mild to serious Norovirus >most common cause of illness in the US >virus >contaminated liquids or foods >coming into contact with someone who has norovirus and sharing bodily fluids (using the same utensils, drinking from the same glass, kissing, etc.) >diarrhea >vomiting >nausea >abdominal cramps and stomach pain Salmonella >salmonella is a bacteria >salmonella causes two kinds of illness: 1. Salmonellosis: contaminated food and liquids, like meat, eggs, and fresh produce (fruits and vegetables). 1. Salmonellosis: a) nausea , vomiting, diarrhea, abdominal cramps, and fever 2. Enteric fever: a) Diarrhea, constipation, headache, fatigue, and high fever. 1. Salmonellosis 2. Enteric fever 2. Enteric fever: sewage contaminated water. Listeria >bacteria >leading causes of death from food poisoning >listeria causes two kinds of illness: >dirt, contaminated water, and animal feces >eating raw vegetables that were grown in 1. Listeria: a) Nausea, ahces, vomiting, diarrhea, and fever 2. Invasive listeriosis: 1. Listeria 2. Invasive listeriosis Campylobacter >bacteria >also one of the more common causes of food poisoning contaminated soil >contaminated meat >contaminated water >unpasteurized milk and cheese >raw, uncooked meats, poultry, and seafood a) Blood infections, meningitis, also can cause miscarriages and stillbirth in pregnant women. >nausea, vomiting, diarrhea, abdominal cramps, and fever 1.6 Parts of a Recipe ● Yield ○ The yield is usually the first thing you see when you look at a recipe. It is usually at the very top and tells you how many servings the recipe can make and how big those servings are. Knowing the yield lets you know whether to divide or multiply a recipe to make more or less food. ● Ingredients ○ The ingredients list tells you what foods you need, and an exact amount of each food. Ingredient lists are usually organized in order of when they are used in the recipe. ● Directions ○ The directions take up the largest part of the recipe. This is basically a step by step guide on how to combine the ingredients to make the food. Directions are listed in order and numbered so they are easy to follow. ● Time and Temperature ○ The recipe will give you the exact cooking time and the temperature of the oven/stove to fully cook the meal. If there is not an exact time, the recipe will provide instructions like “heat until water boils”, because the boiling time will vary. ● Nutritional Analysis ○ Nowadays, it is becoming popular for recipes to include the nutritional content in the recipe. This is very useful information for people trying to fit this food into a specific eating plan. ○ The nutritional analysis section can be very vague (only calories) or very detailed (macronutrients, fibre, sodium, etc.). ○ Most recipes have nutritional analysis sections these days, especially online recipes and cookbooks. 1.7 Measuring Foods and Liquids ● Different ingredients are not measured in the same way. There are two kinds of ingredients; wet ingredients and dry ingredients. Dry ingredients include flour, sugar, and cornstarch, Wet ingredients include milk, oil, and water. Wet and dry ingredients are measured differently to get the most accurate measure possible. ● Dry measures can also be used for yogurt, cheese, and cream cheese (thicker ingredients). ● There is also another type of ingredient called fat ingredients, such as butter, shortening, and margarine. Fat ingredients are measured using dry measuring cups. ● Wet ingredients use different measuring cups than dry ingredients, but both use the same standard measuring spoons. ○ Standard measuring spoons: ¼ tsp, ½ tsp, 1 tsp, 1 tbsp (15mL, 5mL, 2mL, and 1mL) Dry Measuring ● Measuring cups: usually have a flat handle, come in sizes 1 cup, ½ cup, ⅓ cup, ¼ cup. ● Spoon ingredients into measuring cups. ● Do not pack the ingredient in. The only ingredient you would ever need to pack into a measuring cup is brown sugar because it is more dense than regular sugar. ○ Packing an ingredient: pressing the ingredient firmly into the measuring cup. ● Use a straight edge to level off the extra until it is completely flat. Liquid Measuring ● Measuring cups have a curved handle, measurement lines on the sides, and come in sizes 0.5 cup, 1 cup, 2 cups, 4 cups, and 8 cups. ● When measuring liquid ingredients, put the measuring cup on a flat surface and look at it at eye level, so you can get an accurate measurement. Fat Ingredient Measuring ● Use dry ingredients measures. ● Pack the ingredient in. 1.8 Strategies for Becoming an Informed Consumer Shop Smart at the Grocery Store 1. Only go when you need to. ● Visit the grocery store no more than once a week, and when you are there, make sure you are buying enough groceries to last you the entire week to avoid multiple trips. 2. Plan ahead. ● Making a grocery list seems basic enough, but a lot of people skip this step when grocery shopping. Take your time to look in your pantry and fridge and write down what you do not have and what you need. By doing this, you can avoid making impulse buys when you are at the store. ● Impulse buys: when you purchase something in a spur of the moment decision and you did not really need it. 3. Eat a meal or snack before shopping. ● This might seem like a strange tip, but there is actually a lot of common sense behind it. When you are hungry and you go shopping, you are more likely to pick up things you are craving at that moment instead of things you actually need and will eat throughout the week. By going shopping on a full stomach, you can avoid this. 4. Pick up dairy and meat items last. ● Dairy and meats are kept in cool areas of the store. Pick them up last so they won’t lose their cool as you walk around the store. 5. Not everything on sale is a deal. ● A bright, red sale sticker might seem appealing at first. But, many stores will up the price before marking it down and claiming it is on sale. Also, just because that particular item is cheaper than its original price does not mean it is the cheapest option. You are bound to find another option that is not on sale but is still cheaper. 1.8 Strategies for Becoming an Informed Consumer (continued) Marketing ● How does a grocery store subtly convince you to buy and spend more at their store? Here are just a few examples an informed consumer ought to know... 1. Shopping Carts ● Shopping carts have gotten larger and larger over the years and this was not by accident. The purpose of a larger cart is, yes, to give you more space for your items, but the store also wants you to fill it up. You may have also seen stores with smaller shopping carts. If you have children tagging along with you, this is for them to pick their own items, so you end up buying more. 2. Fresh Produce ● Most grocery stores place the fresh produce section right at the front of the store, so it's the first thing you see when you walk in. This is done on purpose so that when you are done purchasing all your fresh produce, you can move on the aisles with the less healthy foods and feel less guilty about buying them because you have already bought your healthy foods. This is the idea behind having fresh produce right at the front. 3. Staple Foods ● Dairy, eggs, milk, and meat are usually located in the farthest aisles in the back. Why? The store wants to draw you through as many aisles as possible to get there, so you can see all the promotions and deals they have to offer. They don’t want you to just get your essentials and go. 4. Aisle Layout ● The products that stores want you to buy the most are always placed at eye level in the aisles. This is so that they are the first thing you see, and many of us are unlikely to look at the lower or higher sections of the aisle.