8.01Making wise food selectionsThe ART of meal planning

& shopping!

A Good Meal Will…

• Be nutritious and appealing…

• Suit your cooking skills, food budget, and time…

• Planning is the key…

Nutrition in Meal Planning

• Use a meal pattern based on The Food Guide Pyramid

Aesthetics Include 5 aspects:• Color

– Foods should be at least 3 colors.

• Texture– Mouth feel should differ for different foods (imagine a

meal of baby foods).

• Flavor– Should compliment, not compete.

• Taste– Pleasing taste=Pleasing meal.

• Temperature– Should vary throughout the meal.

BreadSaladSoupMain CourseCoffeeDessert

COLOR

TEXTURE

FLAVOR

SHAPE

TEMPERATURE

Shopping tipsPrepare to shop

a. Make a list – Alike items grouped together.

Before: Cake Mix, Shampoo, Rice, Floss, Soup, Sugar

After: Cake Mix Rice Floss Sugar Soup Shampoo

b. Check staples – Items you keep on hand in your kitchen.

• Bread• Eggs• Milk• Sugar• Cheese• Condiments

• Spices• Cooking Oil• Pasta• Vegetables &

Fruits• Meat

Comparison shoppingSave $$$

(1) Generic Brand – plain labels, nutritionally similar to national and store, lower quality.

(2) National Brand – advertised nationwide, higher quality, cost more.

(3) Store Brand – brands sold by a store, quality similar to national brands, cost less.

Brand Name vs. Generic Brand

End of Notes

• In groups, you will be working together to plan a aesthetically pleasing, nutritious, and safe meal for a “bagged lunch.”

• Get in pairs.

2. Where to shop

a. Convenience store - for a quick stop, prices may be higher

b. Specialty store (ex.: fish market) - Sell foods you can’t find elsewhere

c. Supermarket - one stop shoppingd. Warehouse club - offers savings, food

may be sold in bulk

3. How to shop

a. Unit pricing

b. Open dating

(1) Pull date (2) Expiration date

c. Reading labels

(1) Basic information (2) Nutrition labels (3) Preservatives/additives (4) Organically grown (5) Universal Product Code

Reading the Label

What are Daily

Values?

e. Judging quality

• (1) Signs of spoilage • (2) Signs of freshness

8.02 Teen LivingWhat are basic food safety and

sanitation practices?

What’s wrong with this kitchen?

Follow these tips for kitchen safety:

If you leave the kitchen for even a If you leave the kitchen for even a short period of time while you are short period of time while you are frying, grilling, or broiling food, you frying, grilling, or broiling food, you should turn off the burner/stove.should turn off the burner/stove.

Never cook when under the influence Never cook when under the influence of alcohol, drugs, or medication.of alcohol, drugs, or medication.

When you cook, wear clothing with tight-When you cook, wear clothing with tight-fitting sleeves. Loose-fitting clothing is fitting sleeves. Loose-fitting clothing is more likely to catch fire from a stove more likely to catch fire from a stove burner.burner.

When young children are present use the When young children are present use the back burners.back burners.

When heating food in the microwave use When heating food in the microwave use only microwave-safe containers or dishes only microwave-safe containers or dishes to heat food.to heat food.

If you have a fire in your microwave turn it If you have a fire in your microwave turn it off immediately and keep the door closed. off immediately and keep the door closed.

Keep children out of the kitchen Keep children out of the kitchen when you are busy!when you are busy!

Spilled food and grease from Spilled food and grease from burners, stove tops and oven should burners, stove tops and oven should be cleaned up to prevent a fire.be cleaned up to prevent a fire.

If a small grease fire starts in a pan If a small grease fire starts in a pan smother the flames with the lid smother the flames with the lid (make sure you are wearing an oven (make sure you are wearing an oven mitt) then turn off the burner.mitt) then turn off the burner.

What about this kitchen?

General Safety

Human carelessness is the Human carelessness is the #1#1 cause of kitchen cause of kitchen accidents.accidents.

Always put items back where they belong.Always put items back where they belong.

Turn the range off and do not open the oven Turn the range off and do not open the oven door if there is a fire in the oven!!! This will door if there is a fire in the oven!!! This will smother the fire.smother the fire.

General Safety cont.

Don’t let hair, jewelry, sleeves, or Don’t let hair, jewelry, sleeves, or apron strings dangle.apron strings dangle.

Use a step stool or ladder to get Use a step stool or ladder to get something from a high shelf.something from a high shelf.

To put out a fire on the stove or in the To put out a fire on the stove or in the oven use baking soda or salt.oven use baking soda or salt.

Electrical Shock

Always disconnect the power Always disconnect the power source first.source first.

Knock the person away from the Knock the person away from the electrical contact using a wooden electrical contact using a wooden item like a broom or chair.item like a broom or chair.

Replace electrical cords and plugs Replace electrical cords and plugs when they become worn.when they become worn.

Falls

Keep out clutter!Keep out clutter!

Use rugs with non slip backing.Use rugs with non slip backing.

Clean up spills immediately.Clean up spills immediately.

Fires

Clean off grease from stove tops Clean off grease from stove tops regularly to prevent firesregularly to prevent fires

Cuts

Wear gloves to cover bandaged cuts.Wear gloves to cover bandaged cuts. Store knives in a knife block, rack or Store knives in a knife block, rack or

special drawer.special drawer. Don’t soak sharp objects where you Don’t soak sharp objects where you

can’t see them, like soapy water.can’t see them, like soapy water. Use a cutting board!Use a cutting board! Clean up broken glass carefully using a Clean up broken glass carefully using a

broom, dustpan, and wet paper towels.broom, dustpan, and wet paper towels. Apply Apply direct pressuredirect pressure if you get cut. if you get cut.

Maybe you want to go magnetic…

Maybe a drawer for your knives will suit

your needs.

Whatever you decide, do it with safety in mind!

Burns

Keep potholders within reach.Keep potholders within reach.

Only use dry potholders so you Only use dry potholders so you will not get a steam burn.will not get a steam burn.

Turn the handles of pans toward Turn the handles of pans toward the inside of the range so they the inside of the range so they will not be knocked off.will not be knocked off.

Poisoning

Never mix two chemicals together.Never mix two chemicals together.

Do not use insecticides (RAID) in the Do not use insecticides (RAID) in the kitchenkitchen

Do not induce vomiting…your first step Do not induce vomiting…your first step is to call poison control!is to call poison control!

Terms

Heimlich maneuver: first aid Heimlich maneuver: first aid technique for chokingtechnique for choking

CPR: first aid to use when CPR: first aid to use when someone stops breathing and someone stops breathing and their heart stopstheir heart stops

Bell Ringer

In your packet, on page 5, In your packet, on page 5, answer: How do you judge answer: How do you judge food quality? What are food quality? What are some signs of spoilage? some signs of spoilage? What are signs of freshness What are signs of freshness in foods your family in foods your family commonly buys?commonly buys?

Don’t Eat That!

Sanitation in the Kitchen

Bacteria Grow Quickly at Room Temperature

They are killed by heat (over They are killed by heat (over 140), and slowed down by the 140), and slowed down by the cold (fridge).cold (fridge).

Microorganisms can cause food Microorganisms can cause food borne illnesses.borne illnesses.

Keep pests out! Store foods in Keep pests out! Store foods in tightly sealed containers once tightly sealed containers once opened, like crackers and cookies.opened, like crackers and cookies.

Thawing foods to prevent bacteria

It’s safest to thaw foods in the It’s safest to thaw foods in the refrigerator overnight.refrigerator overnight.

Food Life

“ “When the electrical power goes When the electrical power goes off, food will stay cold enough to off, food will stay cold enough to be eaten safely for 4-6 hours if you be eaten safely for 4-6 hours if you don’t open the refrigerator door.”don’t open the refrigerator door.” - - PreventionPrevention magazine.magazine.

That Pot is Hot!

Safety is critical when working Safety is critical when working in the food lab. The following in the food lab. The following are some guidelines for the are some guidelines for the different areas and equipment different areas and equipment you will be using:you will be using: FacilitiesFacilities

Wipe up spills quickly.Wipe up spills quickly. Keep countertops clean.Keep countertops clean. When cleaning up broken glass, sweep When cleaning up broken glass, sweep

into a dustpan, then wipe floor with a into a dustpan, then wipe floor with a damp paper towel.damp paper towel.

That Pot is Hot!

Cutting utensilsCutting utensils Use only for intended use.Use only for intended use. Cut away from the body.Cut away from the body. Keep pointed end down when walking Keep pointed end down when walking

with a knife or sharp object.with a knife or sharp object. Store knives separately from other Store knives separately from other

utensils.utensils. Completely remove a can lid when using Completely remove a can lid when using

a can opener.a can opener.

That Pot is Hot!

Electrical appliancesElectrical appliances Unplug an appliance by pulling on the plug, Unplug an appliance by pulling on the plug,

not the cord.not the cord. Unplug an appliance before cleaning or Unplug an appliance before cleaning or

prying food from the appliance.prying food from the appliance. Make sure to have dry hands when using Make sure to have dry hands when using

electrical appliances to prevent electrical electrical appliances to prevent electrical shock!shock!

Replace frayed or worn cords.Replace frayed or worn cords. Do not let cords dangle or run them under Do not let cords dangle or run them under

rugs.rugs. Turn saucepan handles inward when Turn saucepan handles inward when

cooking on the range.cooking on the range.

8.03 Basic Skills in the Kitchen

What skills are needed to practice basic food

preparation?

How do I Read this Recipe

Read the recipe before beginning to cook.Read the recipe before beginning to cook. Check to make sure the equipment is Check to make sure the equipment is

available.available. Check for understanding of recipe terms.Check for understanding of recipe terms. Check to make sure that ingredients are Check to make sure that ingredients are

in the kitchen.in the kitchen. NOW you can begin!NOW you can begin! Start with food pre-preparation.Start with food pre-preparation. Follow the directions on the recipe Follow the directions on the recipe

package, step by step. Don’t skip steps package, step by step. Don’t skip steps or change them!or change them!

Abbreviations

TablespoonsTablespoons TT tbtb Tbsp / tbspTbsp / tbsp

TeaspoonsTeaspoons tt tsts tsptsp

Abbreviations CupCup

CC cc

SquareSquare SqSq

OunceOunce oz.oz.

Fluid OunceFluid Ounce fl. oz.fl. oz.

PoundPound LbLb ##

Abbreviations

GallonGallon gal.gal.

QuartQuart qt.qt.

PintPint pt.pt.

Abbreviations

PintPint pt.pt.

TablespoonTablespoon T.T.

teaspoonteaspoon t.t.

HourHour hr.hr.

Equivalencies

3 t = 1 T3 t = 1 T 4 T = ¼ cup4 T = ¼ cup 5 1/3 T = 1/3 cup5 1/3 T = 1/3 cup

5 T + 1 t = 1/3 c5 T + 1 t = 1/3 c 10 2/3 T = 2/3 10 2/3 T = 2/3

cupcup 10 T + 2 t = 2/3 c10 T + 2 t = 2/3 c

1c=8 oz.=16 T.=48 1c=8 oz.=16 T.=48 t.t.

Equivalencies

1 gal. = 4 qt.1 gal. = 4 qt.

1 qt. = 2 pt.1 qt. = 2 pt.

1 pt. = 2 c.1 pt. = 2 c.

1 c. = 8 oz.1 c. = 8 oz.

Equivalencies – fluid ounces

For Liquids:For Liquids: 1 c = 8 oz.1 c = 8 oz. 1 pt = 2 c = 16 oz.1 pt = 2 c = 16 oz. 1 qt = 2 pt = 4 c = 32 oz.1 qt = 2 pt = 4 c = 32 oz. ½ gal = 2 qt = 4 pt = 8 c ½ gal = 2 qt = 4 pt = 8 c

=64 oz.=64 oz.

Figure it out!Figure it out! 1 gal = __ qt = __ pt 1 gal = __ qt = __ pt

= __ c = __ oz= __ c = __ oz

Equivalencies - pounds

1 lb = 16 oz.1 lb = 16 oz.

1 lb butter=2 1 lb butter=2 cups = 4 stickscups = 4 sticks

How much is in one How much is in one stick?stick?

Measuring ingredients

There are two kinds of There are two kinds of measuring:measuring:

Dry measuringDry measuring Liquid measuringLiquid measuring

They each have their They each have their own types of own types of equipment and equipment and techniques to use.techniques to use.

Note: moist ingredients Note: moist ingredients use same equipment, use same equipment, different techniques.different techniques.

Dry Measuring Always use a dry measuring cup

FlourFlour sift, pour or spoon into dry sift, pour or spoon into dry

measuring cup, then levelmeasuring cup, then level SugarSugar

Pour/spoon into dry Pour/spoon into dry measuring cup, then levelmeasuring cup, then level

Rice /Misc.Rice /Misc. Scoop out or pour into dry Scoop out or pour into dry

measuring cupmeasuring cup Small amountsSmall amounts

Dip Dip measuring spoons measuring spoons into into ingredient or pour onto ingredient or pour onto spoon spoon notnot over mixing bowl over mixing bowl

Liquid Measuring

Always use Always use liquid liquid measuring cups.measuring cups.

Milk/Water/LiquidMilk/Water/Liquid Place measuring cup Place measuring cup

on counter, pour liquid on counter, pour liquid in, check at eye level.in, check at eye level.

Vanilla/Small Vanilla/Small amountsamounts Pour into a measuring Pour into a measuring

spoonspoon Hold over small bowl Hold over small bowl

to catch excess. to catch excess. (Not over mixing bowl)(Not over mixing bowl)

Moist Ingredients

Brown SugarBrown Sugar Pack firmly into a dry Pack firmly into a dry

measuring cup, press measuring cup, press until level.until level.

Shortening/Peanut Shortening/Peanut ButterButter Pack firmly into a dry Pack firmly into a dry

measuring cup, level. measuring cup, level. Remove with a rubber Remove with a rubber

scraper/spatulascraper/spatula Cut/Shredded foodsCut/Shredded foods

Press or place into a dry Press or place into a dry measuring cupmeasuring cup

8.04 Manners and Table 8.04 Manners and Table ServiceService

What are good manners when What are good manners when serving and eating food?serving and eating food?

How can mealtime affect How can mealtime affect relationships?relationships?

We go out to eat not We go out to eat not just for food but for just for food but for socialization.socialization.

Family meal time Family meal time provides family provides family relationships with time relationships with time to socialize and to socialize and teach.teach.

Parents can teach Parents can teach their children their children manners and how to manners and how to be healthy by eating be healthy by eating together.together.

You can walk the walk, but can you You can walk the walk, but can you talk the talk?talk the talk?

At mealtime, keep conversations pleasant.At mealtime, keep conversations pleasant.

Avoid hot button topics like politics, Avoid hot button topics like politics, religion, or any other upsetting issues.religion, or any other upsetting issues.

Treat guests like your best friends.Treat guests like your best friends.

Where’s the beef?Where’s the beef?

Meal service is the way a meal is served.Meal service is the way a meal is served.

There are four main tpes of meal service.There are four main tpes of meal service. FamilyFamily PlatePlate BuffetBuffet EnglishEnglish

English and Buffet:English and Buffet:

English service is the English service is the type of meal service type of meal service used for special used for special occasions. One occasions. One person sits at the person sits at the head of the table and head of the table and does the serving.does the serving.

Buffet service is Buffet service is where the guests where the guests walk around and walk around and serves themselves.serves themselves.

Family and Plate:Family and Plate:

Family members pass Family members pass food around the table food around the table to the right.to the right.

Plate service is used Plate service is used in many restaurants in many restaurants where the plate is where the plate is filled in the kitchen filled in the kitchen and brought out.and brought out.

TablewareTableware

Tableware refers to dinnerware, flatware, Tableware refers to dinnerware, flatware, or glasswareor glassware

A place setting is dinner or flatware for that A place setting is dinner or flatware for that one person.one person.

A cover is an individual place setting.A cover is an individual place setting.

EtiquetteEtiquette Refers to approved social conduct or good Refers to approved social conduct or good

manners.manners. Manners show that you respect yourself as well Manners show that you respect yourself as well

as your meal mates.as your meal mates.

A host is one who is executing the party.A host is one who is executing the party.

Always look to the host for guidance and wait for Always look to the host for guidance and wait for the host before guests begin eating.the host before guests begin eating.

Did you grow up in a barn?Did you grow up in a barn? Keep elbows off the table.Keep elbows off the table.

Eat slowly. Chew with your mouth closed.Eat slowly. Chew with your mouth closed.

Napkin goes in your lap, NEVER tuck into your Napkin goes in your lap, NEVER tuck into your collar.collar.

Flateware is placed on the table in the order of Flateware is placed on the table in the order of use.use.

Cut food into 1 or 2 bite pieces.Cut food into 1 or 2 bite pieces.

All hands on deck!All hands on deck!

You can use your hands when eating You can use your hands when eating carrots, french fries and bread.carrots, french fries and bread.

When eating bread, break off small pieces When eating bread, break off small pieces and butter 1 portion at a time.and butter 1 portion at a time.

When the meal is over…When the meal is over…

Place your knife and fork together across the Place your knife and fork together across the plate.plate.

Place your napkin next to the plate. Do not put it Place your napkin next to the plate. Do not put it in the plate.in the plate.

Try to wait until the end of the meal to leave the Try to wait until the end of the meal to leave the table but if you must leave before the meal is table but if you must leave before the meal is over, ask the host if you may be excused.over, ask the host if you may be excused.

VocabularyVocabulary Get out a skills for living book and use the Get out a skills for living book and use the

glossary to define AND give one example glossary to define AND give one example of each.of each.

Table d’hote -Table d’hote - A la carte -A la carte - Gratuity – Gratuity –

A tip of 15% is normally appropriate in a A tip of 15% is normally appropriate in a family restaurant.family restaurant.

8.05 Teen Living

1. Dependability/Reliable Attendance

2. Attitude

3. Desire to please the customer

4. Some positions require experience, education, and/or apprenticeships

1. No education required in entry-level positions

2. Many positions available in the job market

3. Opportunities for advancement

4. Opportunities for good earnings

1. High Pressure jobs

2. Many entry-level positions have low pay

3. Long hours, weekends, and holidays

Dishwashers: hot, hard work cleaning the cookware and equipment not usually

put into the commercial dishwashers

Maintenance: cleaning floors, walls, windows, bathrooms

Bus Person: clears dirty dishes from table, cleans, and resets

No experience or education requirements. Must show up for work everyday!

Host/Hostess: takes reservations, phone work, greets the guests,

seating guests

Waiter/Waitress: takes food and beverage orders, serves the food to

the guest, prepares and submits bills to guests

Cashier: collects money, balances money drawer at end of day or shift

Counter Attendant: takes orders from a counter position (like at a fast food restaurant or diner), serves food

Customer service is a priority in these jobs!

The cook learns by experience. They cook the food according to recipes, plate it up, and set it up for servers

to deliver.

The short-order cook may limit items to those made on the grill or deep-fried, such as burgers, french-fried

potatoes, etc.

The baker arrives early in the morning to prepare!The bartender must mix and serve drinks,

primarily alcohol, comply with legal regulations, keep track of inventory, be congenial, deal

with excessive drinkers, and

control spillage/waste.

Marketing specialists ask: “How do we get the

customers in here, and keep them coming back?”

2-4 YEARS EDUCATION MAY BE REQUIRED!

The manager runs the operation, and therefore must be familiar with all aspects of it. They must

deal with owners, staff and customers. Good salaried

wages. Long hours.

Management eventually reports directly to owners. The owner themselves may or may not have knowledge of the industry. The only requirement of ownership….is money!

Catering services may include help in planning an event, preparing and serving

food, decorating serving or dining tables, and fabulous food & beverage presentations.

WEDDINGS

BANQUETS

MEETINGS

HOLIDAY GATHERINGS

CONVENTIONS

For these jobs, you must complete at least some formal education or training. An associate degree, bachelor’s

degree, master’s degree, or doctorate degree program in Family & Consumer Science or Culinary Arts may be

required.

A certified Home Economist may teach in a

middle school, high school, or college

classroom OR edit cookbooks, OR find

themselves working in a test kitchen of a large

food’s corporation. Before a product can be marketed to the public, it must pass the test of preparation in the average home kitchen

environment.

The “executive” chef manages the entire kitchen operation, organizing work schedules of all staff, ordering

supplies, supervising all food preparation and service.

The “sous” (soo) chef is an “under chef”

who works directly for the executive chef.

The garde manger (gahrd-mohn-zhay) is the pantry chef, and is responsible for all cold food items. This may include the salads, cold meats and cheeses, cold sauces, and

some desserts.

The patissier (pah-tees-ee-yay) is the pastry chef, and may be skilled in icing/decorating techniques as well as bread and pastry baking.

The saucier (saw-see-yay) is the sauce cook, who will be in charge of all soups,

sauces, gravies, and stocks.

Dieticians have completed a 4 year education. They oversee the purchase and preparation of food.

Often work in hospitals with patients who have special nutritional needs.

The food scientist has completed a 4 - 6 year degree program, with heavy emphasis in the

areas of chemistry and biology.

The scientist might study the molecular structure of food, while making advances in agriculture technology, food preservation, food manufacturing, preparation, quality control, etc. Jobs are plentiful

and salaries are excellent!

The food scientist may spend their day in a lab, or

out in the field. Perhaps they will provide federal

food inspections, participate in a sensory evaluation of

food, or even develop a new food product.