Kitchen Management- At A Glance

TABELSPOON _________ PACKAGE _________OUNCE _________ TEASPOON _________CUP _________ QUART _________POUND _________ HOUR _________GALLON _________ MINUTE _________PINT _________

1 Tbsp. = ______ tsp

1 c = ______ Tbsp.

1/3 c = ______ Tbsp.

1 stick/cube butter = ______ c

16 oz = ______ lb

16 Tbsp. = ______ c

1 pt = ______ c

1/8 c = ______ Tbsp.

½ c = ______ Tbsp.

12 Tbsp. = ______ c

8 fl. oz. = ______ c

1 stick/cube butter = ______ Tbsp.

4 Tbsp. = ______ c

2 pt = ______ qt

1 gal. = ______ qt

1 gal. = ______ pt

CUTTING:

____________ : to cut food into small pieces

____________ : to cut food into very small cubes

____________ : the tear food into small thin strips using your hands or a grater

____________ : to cut food into the smallest irregular shaped pieces possible

MIXING:

____________ : to beat together a fat and a sugar until soft, creamy and smooth

____________ : to mix a fat and flour together using a cross cutting motion

____________ : to gently mix ingredients by folding one part over another

____________ : to work dough by pressing and folding until dough becomes smooth and elastic- develops gluten

____________ : to beat rapidly to incorporate air and increase volume

COOKING:

____________ : to cook or brown food in a small amount of fat until golden brown and tender

____________ : cooking food in a water or liquid, just below the boiling point

____________ : to cook by the vapor produced when water is heated to the boiling point

OTHER TASKS:

____________ : to coat food heavily with flour, breadcrumbs or cornmeal

____________ : to roll in or lightly sprinkle food with a dry ingredient

____________ : to remove a thin layer of peel from a fruit or vegetable

Same: ___________________

_______________

_______________Changes:_________________

_________________

_________________

or

CUTTING:

Chop: to cut food into small pieces

Dice: to cut food into very small cubes

Grate/shred: the tear food into small thin strips using your hands or a grater

Mince: to cut food into the smallest irregular shaped pieces possible

MIXING:

Cream: to beat together a fat and a sugar until soft, creamy and smooth

Cut-In: to mix a fat and flour together using a cross cutting motion

Fold-In: to gently mix ingredients by folding one part over another

Knead: to work dough by pressing and folding until dough becomes smooth and elastic- develops gluten

Whip: to beat rapidly to incorporate air and increase volume

COOKING:

Sauté: to cook or brown food in a small amount of fat until golden brown and tender

Simmer: cooking food in a water or liquid, just below the boiling point

Steam: to cook by the vapor produced when water is heated to the boiling point

OTHER TASKS:

Dredge: to coat food heavily with flour, breadcrumbs or cornmeal

Flour: to roll in or lightly sprinkle food with a dry ingredient

Peel/pare: to remove a thin layer of peel from a fruit or vegetable

Kitchen Management- At A Glance KEY1 Tbsp. = 3 tsp

1 c = 16 Tbsp.

1/3 c = 5 1/3 Tbsp.

1 stick/cube butter = 1/2 c

16 oz = 1 lb

16 Tbsp. = 1 c

1 pt = 2 c

1/8 c = 2 Tbsp.

½ c = 8 Tbsp.

12 Tbsp. = 3/4 c

8 fl. oz. = 1 c

1 stick/cube butter = 8 Tbsp.

4 Tbsp. = ¼ c

2 pt = 1 qt

1 gal. = 4 qt

1 gal. = 8 pt

Same: Temperature, Directions, Cooking Temp

Changes: Amount of ingredients,

Cooking time, Size of pan

Cutting Board Oven Thermometer Pastry Blender

Peeler Slotted Spoon Dry Measure Cups

Wire Wisk/Whip Liquid Measure Cup Chef’s Knife

Colander/Strainer Wooden Spoon Ladle

Straight Edge Spatula

Measure Spoons Meat Thermometer

Turner Paring Knife Rolling Pin

Bread Knife Tongs Rubber Scraper

TABELSPOON = T, Tb, Tbsp PACKAGE = pkgOUNCE = oz TEASPOON = t, tspCUP = C, c QUART = qtPOUND = #, lb HOUR = hrGALLON = gal MINUTE = minPINT = pt

or

Liquids

Flour

Sugar

Brown Sugar

Salt

Shortening

Kitchen Safety and Sanitation- At A Glance

= ______ seconds = _____ °F and ______°F

1. __________________ 2. __________________ 3. __________________Ammonia + Bleach =

_________________

__________

__________

__________

__________

__________= ____________ (#1!)

= ____________

= ____________

1. ___________ 2. ___________ 3. ___________4. ___________

Microwaves cause food molecules to

___________________

1. ___________ 2. ___________ 3. ___________

Microwave Safe Materials

Which Cooking Container Is Best When Microwaving?

(CROSS OUT the wrong answers)

CAUTION!Use these when taking foods

out of the microwave:

Standing Time Is:

It’s Important Because:

Kitchen Safety and Sanitation- At A Glance KEY

= ______ seconds = _____ °F and ______°F

1. ___________ 2. ___________ 3. ___________

__________

__________

__________

__________

__________= ____________ (#1!)

= ____________

= ____________

1. ___________ 2. ___________ 3. ___________4. ___________

Microwaves cause food molecules to

___________________

1. ___________ 2. ___________ 3. ___________

Standing Time Is:

Microwave Safe Materials

Which Cooking Container Is Best When Microwaving?

(CROSS OUT the wrong answers)

CAUTION!Use these when taking foods

out of the microwave:

Vibrate

41 135

Cover with a LidCover Baking SodaFire Extinguisher

WarmthMoistureFoodTime

20

In the refrigerator for 2-3 days

Under cold, RUNNING Water

In the microwave, if used immediately

E. Coli- 160 degrees

Botulism

Staphylococci

Hepatitis

Salmonella

Ammonia + Bleach = _________________Deadly, Toxic Gas

It’s Important Because:

PaperPlasticGlass

Hot Pads

The amount of time food is allowed to sit AFTER microwave cooking

It allows the food to finish the cooking process

Water

Sugar

Fat

Sugar Other Name

Food Source

Purposes of Ingredients

Flour

Eggs

Salt

Sugar

Liquid

Fat

Leavening

C = __ grams=

=

RicePasta

Cooked

Carbohydrates- At A GlanceMuffin:

Biscuit:

Sugar Other Name

Food Source

Sucrose Table Sugar

Fructose Fruit Sugar

Glucose Blood Sugar

Maltose Malt Sugar

Lactose Milk Sugar

Purposes of Ingredients

Flour Structure and body

Eggs Color, texture, nutrients

Salt Flavor, controls yeast

Sugar Aids browning, feeds yeast

Liquid Moisture, activates yeast

Fat Flavor, tenderness

Leavening Airy, volume, light, porous (yeast, baking powder/soda)

C = _4_ gramsProvides Energy

Simple SugarsComplex Starches

Simple Sugars Insoluble Soluble

Aids in Digestion Cholesterol

Must have WATER

FiberRoughage

Cellulose

20-35 g

=

=

RicePasta

Cooked

Carbohydrates- At A Glance KEYMuffin:

Biscuit:

Bran

Germ

Endosperm

Cauliflower topfew tunnels

Flaky layersStraight sides

Fats and Oils- At A Glance

Appear to: Appear to: Appear to:

FunctionsofFat

Fat = ___/gram

CHOLESTEROL:

L HFatty Acids:Low-Fat Cooking Methods

________________________________________________________________________________________________

Cholesterol is never found in:

Fats and Oils- At A Glance KEY

Appear to: Appear to: Appear to:

MeatMilk ProductsButterLardShorteningTropical Oils

Vegetable Oils-Corn oil-Safflower oil

Olives Olive OilAvocadoPeanutsPeanut Oil

FunctionsofFat

Fat = 9/gram

CHOLESTEROL: Fat-like substance

L HFatty Acids:

9

Oils Solids

DL DL

osers eros

Saturated MonounsaturatedPolyunsaturated

LDLHDL

LDLHDL

LDLHDL

Insulation

Reserve Energy

Energy

Healthy Skin

KADE

Flavor

Feel Full LongerCell Growth

Cholesterol is never found in:PLANTS

Low-Fat Cooking MethodsGrillingBroiling

PoachingRoasting

Yogurt for MayoOils for Solid Fats

Proteins- At A Glance

Proteins = ___/gram

Functions of Eggs

Milk

Complete vs Incomplete

Amino Acids

How many?What are they?

Proteins- At A Glance KEY

Functions of Eggs

Milk

4

Builds and Repairs Body Tissue

BinderMeatloaf

ThickenerPudding

CoatingBreaded Chicken

LeaveningAngel Food

EmulsifierMayo

HomogenizationFat Particles

PasteurizationKill Bacteria

Fortified A & D

Amino Acids

How many? 9What are they? Building blocks of protein

Proteins = ___/gram

Complete vs Incomplete

CompleteMilkCheeseMeatFishEggs

IncompleteNutsBeansRiceLegumesCereals/Grains

Stir& Low heat 3 Cups

Vitamins, Minerals & Water- At A Glance

Sampling Function Food Source Deficiencies Toxicities

Vitamin C

Folate

Iron

Sodium

1. Deficiency: _______________________________________2. Toxicity: __________________________________________3. Water Soluble: _____________________________________4. Fat soluble: _______________________________________5. Macro: ___________________________________________6. Micro or Trace: _____________________________________7: Electrolyte: ________________________________________

Functions of Water

Veggies with the most

vitamins and minerals?

What destroys the nutrients in…

Conservation cooking methods include:

How do you prevent this…

Vitamins, Minerals & Water- At A Glance KEY

Sampling Function Food Source Deficiencies Toxicities

Vitamin C -Maintains connective tissues

-Protects body against infection

-Citrus fruits

-Orange juice

-Strawberries

-Scurvy

-Breakdown of collagen

-Kidney stones

-Interferes with actions of Vitamin E

Folate -Makes new cells -Green leafy vegetables

-Legumes

-Seeds

-Neural tube defects

-Anemia

-Heartburn

-Diarrhea

-Masks B12 deficiency

Iron -Helps carry oxygen to the blood

-Helps cells use oxygen

-Red meat

-Dark green leafy vegetables

-Anemia

-Makes red blood cells

-Paleness

-Weakness

-Heart disease

-Elevated LDLs

Sodium -Maintains fluid balance

-Salt

-Packaged foods

-Muscle cramps -High blood pressure

1. Deficiency: Not enough of something (shortage)2. Toxicity: Too much of something (toxic/poisonous)3. Water Soluble: Dissolves in water4. Fat soluble: Dissolves in fat5. Macro: Large/big amount6. Micro or Trace: Small/tiny amount7: Electrolyte: Minerals that help maintain fluid balance in the body

Functions of Water

Veggies with the most

vitamins and minerals?

What destroys the nutrients in…

Conservation cooking methods include:

How do you prevent this…

A. Carries water soluble vitaminsB. Regulates body temperatureC. Carries waste products outD. Prevents dehydration

Heat Air

Water

MicrowaveBake

SteamStir FrySimmerSauté

Soak/cover with ascorbic acid/fruit juice.

MyPlate- At A GlanceDietary Guidelines

Healthy Eating Patterns

Label, color, and identify key consumer message

1. Eat ____________ foods.2. Balance______________ to

manage weight.3. _____________sodium, fats and added

sugars, refined grains and alcohol. 4. _____________vegetables, fruits, whole

grains, milk seafood and use oils in place of solid fats.

5. Build healthy ______________that meet nutritional needs over time at an appropriate calorie level.

6. Include ______________________ as part of healthy eating patterns.

1. Balance calories: -Enjoy your food, but eat

_________. -Avoid _______________

portions. 2. Foods to increase:

-Make half your plate ___________________. -Switch to fat-free or low-fat

_________. -Make at least half your grains _______________.

3. Foods to reduce: -Compare _______________ in

foods and choose foods with the

__________ numbers. -Drink ___________ instead of

sugary drinks.

Cross out the bad food choice

Caloric needs are based on

Choose oils that provide_____________ fats.

MyPlate- At A Glance KEYDietary Guidelines

Healthy Eating Patterns

1. Eat nutrient dense foods.2. Balance calories to manage

weight.3. Reduce sodium, fats and added sugars,

refined grains and alcohol. 4. Increase vegetables, fruits, whole

grains, milk seafood and use oils in place of solid fats.

5. Build healthy eating patterns that meet nutritional needs over time at an appropriate calorie level.

6. Include physical exercise as part of healthy eating patterns.

1. Balance calories: -Enjoy your food, but eat less. -Avoid oversized portions.

2. Foods to increase: -Make half your plate fruits and vegetables. -Switch to fat-free or low-fat milk. -Make at least half your grains whole grains.

3. Foods to reduce: -Compare sodium in foods and choose foods with the lower numbers. -Drink water instead of sugary drinks.

Cross out the bad food choice

Caloric needs are based on

Choose oils that providehealthy fats.

8 oz of seafood/week

60 minutesphysical exercise

X

AgeGender

Physical Activity

Fruits

Make half your plate fruits and vegetables.

VegetablesMake half your plate fruits and vegetables. Eat red, orange and dark green vegetables.

Grains

Make half your grains whole grains.

ProteinKeep meat and poultry portions small and lean.

DairySwitch to low-fat or fat-free milk. Get your calcium rich foods.

Label, color, and identify key consumer message