Kitchen Project

BASIC FOODS: MIDTERM EXAM REVIEW ( ENDS WITH GRAINS) & FINAL EXAM REVIEW ( STARTS WITH "PASTRY")

I. Kitchen Planning

A. Work Centers

1. Refrigeration/Storage Center – by refrigerator

2. Preparation/Clean-up Center – by sink

3. Cooking Center – by stove

B. Work Triangle – imaginary line drawn between the 3 work centers

C. Kitchen Shapes

1. “U” Shape – considered most efficient; counters in shape of “U”

2. “L” Shape – work centers are along 2 adjacent countertops

3. One-wall or Straight Line – work centers along one wall

4. Two-wall or Corridor – work centers along opposite counters

5. Island – has work space which is 48” from each countertop

II. Safety

A. First Aid

1. Burns – apply cold water

2. Bleeding – apply clean dressing with pressure

3. Chemical Poisoning – call the Poison Control Center

B. Fires

1. Electrical – extinguish with chemical fire extinguisher; no water

2. Grease – smother with salt, pan lid, or baking soda

C. Chemical Poisoning

1. Keep poisonous cleansers out of reach of children

2. Never mix 2 household cleansers together – they may release a poisonous gas

D. Food Poisoning

1. Growth Temperatures

a. 40° - 140° F – ideal for bacterial growth

b. 40° F or below – bacterial growth slowed down

c. 212° F – most bacteria destroyed

d. Never defrost at room temperature in order to prevent bacterial growth

2. Cross Contamination

a. Definition – bacteria from one item is spread to another

b. Prevention – wash utensils and surfaces which touch raw foods before exposing cooked food to them

3. Types of Food Poisoning

a. Salmonella – food is contaminated in poultry, red meat, eggs, fried food, and dairy products

b. Staphylococcus – transmitted by humans that carry the bacteria; found in custards, egg salads, salami, ham, or potatoes

c Botulism – grows in the absence of oxygen; found in canned, low acid foods, and smoked fish; can be fatal

d. Clostridium Perfringens – grows in the absence of oxygen; found in soups, stews, or gravies made with poultry

e. Trichinosis – food poisoning illness caused by eating improperly cooked pork

f. E Coli – in undercooked ground meats and unpasteurized foods

III. The Recipe

A. Measuring – to obtain the exact amount

B. Measuring Abbreviations

1. Tablespoon – T. or Tbsp.

2. Teaspoon – t. or Tsp.

3. Cup – C.

4. Pound – lb.

5. Fluid Ounce – fl. oz.

6. Gallon – gal.

7. Quart – qt.

8. Pint – pt.

C. Measuring Equivalents

1. 3 Tsp. = 1 Tbsp.

2. 2 Tbsp. = 1 fl. oz.

3. 16 Tbsp. = 1 C.

4. 2 C. = 1 pt.

5. 4 C. = 1 qt.

6. 4 qt. = 1 gal.

7. 8 fl. oz. = 1 C.

8. 16 oz. = 1 lb.

IV. Nutrition

A.ChooseMyPlate.gov

1. Guide for making daily food choices

2. Daily Food Plan is determined by gender, age, and activity level

3. Grain Group

a. Include breads, cereals, pasta made from whole and refined grains

b. Half of the grain servings should be whole grains

c. Provide fiber, several B vitamins, iron, magnesium, selenium

4. Vegetable Group

a. Include a variety of vegetables – raw or cooked

b. Choose from fresh, frozen, canned, dried

c. Provide fiber, Vitamins A, C & E, folic acid, potassium

5. Fruit Group

a. Include a variety of fruits

b. Choose from fresh, canned, frozen, dried

c. Go easy on juices – should be 100% fruit juice

d. Provide Vitamin C, potassium, folic acid, fiber

6. Dairy Group

a. Include milk, yogurt, cheese

b. Choose low-fat or fat-free

c. Provide Vitamin D, calcium, phosphorus

7. Protein Group

a. Choices should include a variety of beef, pork, poultry, fish, dried peas & beans (legumes), nuts

b. Choices should be low-fat or lean

c. Bake, broil, or grill meats

d. Provide protein, B vitamins, Vitamin E, iron, zinc, magnesium

8. Oils

a. Use sparingly

b. Make most choices from fish, nut, and vegetable oils

c. Limit use of solid fats (butter, margarine, etc.)

B. Nutrients

1. Each nutrient is vital and has a special functions; one can’t be substituted for another

2. Fats

a. Made up of fatty acids

b. Functions

1.) Calories (energy) – 9 calories per gram

2.) Insulate body and body organs

3.) Healthy skin and hair

4.) Metabolize fat soluble vitamins

c. Cholesterol

1.) A fatty-like substance present in all body cells; made in liver

2.) LDL – low-density lipoproteins; takes cholesterol from liver to body; “bad” cholesterol

3.) HDL – high-density lipoproteins; takes cholesterol from body to liver; “good” cholesterol

3. Carbohydrates

a. Made up of starches and sugars

b. Main function is for energy – 4 calories per gram; body’s main source of energy

4. Proteins

a. Made up of amino acids

1.) Complete proteins – contain all of the essential amino acids; found only in animal food sources

2.) Incomplete proteins – do not contain all of the essential amino acids

b. Functions

1.) Main function is for growth and maintenance of body tissue

2.) Regulate body processes

3.) Can provide energy – 4 calories per gram

5. Vitamins

a. Each vitamin has its own function; one cannot be substituted for another

b. Fat soluble vitamins – A, D, E, K; need fat to be metabolized; can be stored in the body

c. Water soluble vitamins – are metabolized by water; excess is lost in body waste

6. Minerals

a. Each mineral has its own function; one cannot be substituted for another

b. Macrominerals – needed in large amounts; Ca, Mg, P

c. Electrolytes – help to maintain body’s fluid balance; K, Na, Cl

d. Trace Minerals – needed in small amounts; Fe, Cu, Zn, Se

7. Water

a. Needed to carry on life-supporting activities; can only live a few days without water

b. Functions

1.) For chemical body reactions

2.) Regulate body temperature

V. Quick Breads

A. Terms

1. Cut-in – to blend fat into dry ingredients

2. Sift – to aerate a dry ingredient

3. Gluten – an elastic substance formed from a mixture of flour and water

B. Ingredients

1. Flour – for structure

2. Shortening – for tenderness

3. Baking Powder – for leavening; has 2 rising periods when activated by liquid and heat

4. Baking Soda – for leavening; needs acid to activate (lemon, etc.)

5. Liquids – for moisture and gluten formation

C. Preparation and Cooking Principles

1. Mixing – only to moisten ingredients; over-mixing causes tunnels

2. Carbon Dioxide – gas given off from a leavening agent causing product to rise

3. Deep Fat Frying

a. Ideal Temperature - 375° F

b. Oil temperature drops when food is added

4. Flipping Pancakes

a. When bubbles appear on surface

b. When golden brown

5. Butter has a higher smoking point when pan frying sing

6. Muffin Tins

a. Fill 1/2 – 2/3 full

b. When using only 11 cups after greasing 12, fill the empty one with water

7. Store quick breads in an airtight container

VI. Fruits and Vegetables

A. Low in fat and calories; high in fiber

B. Purchasing

1. Check for imperfections in appearance & odor

2. Should be heavy for size

C. Parts of the Plant

1. Roots – radishes & carrots

2. Bulbs – onions & garlic

3. Tubers – potatoes

4. Stems – celery & asparagus

5. Leaves – spinach & lettuce

6. Flowers – broccoli & cauliflower

7. Seeds – corn, beans, & peas

8. Fruits

a. Part of the plant that holds seeds

b. Can be vegetables – squash, tomatoes, cucumbers

c. Berries, drupes, pomes, melons, tropical, citrus

D. Storage

1. Do not wash before storing – will accelerate spoiling

2. At room temperature

a. Bananas & citrus

b. Underripe fruit in brown bag

3. In refrigerator

a. Cherries, berries, ripe fruit in crisper

b. Cut fruit in air-tight container

c. Fresh vegetables in crisper

VII. Cookies

A. Types

1. Drop – dough is pushed from a spoon about 2” apart on a cookie sheet

2. Rolled – make from a stiff dough which is rolled into a thin sheet and cut into shapes prior to baking

3. Molded – made from a stiff dough and shaped with the fingers

4. Bar – made from a soft dough that is spread evenly in a pan and cut into shapes after baking

5. Refrigerator – make from a stiff dough pressed into a long, smooth roll which is chilled and then sliced before baking

6. Pressed – made from a stiff dough that is pushed through a disc in a cookie press

B. Preparation and Baking Principles

1. Cookie doughs are mixed by the conventional method for flour mixtures

2. Spacing – 2” apart to allow for spreading

3. Pans

a. Aluminum is best to reflect heat

b. Low or no sides to allow for proper air and heat circulation

c. Baking with 1 pan – in the center of the oven

d. Baking with 2 pans – divide the oven in thirds

C. Nutrient Contribution – major contribution is calories

D. Convenience Items

1. Ready-to-eat – totally made and packaged

2. Refrigerator doughs – ready to bake

3. Freezer doughs – defrost then ready to bake

4. Mixes – must have some ingredients added before baking

VIII. Cereal Grains

A. The Grain Kernel

1. Bran – the outer covering; removed in processing

2. Endosperm – inner, white part

3. Germ – inner part that sprouts; removed in processing

B. Nutrient Contribution

1. Cellulose – contributes to fiber

2. Phosphorus – helps to build strong bones and teeth

3. Incomplete Proteins – do not contain all the amino acids

4. B Vitamins – thiamin (B1), riboflavin (B2), niacin

5. Iron – needed for production of red blood cells

6. Carbohydrates – for energy

7. Grain product with least nutrients – instant rice

8. Most nutritious bread – whole grain

C. Types of Grains

1. Wheat – for flour, cereals

2. Corn Meal – for breads, cereals

3. Oats – for cereals, baked goods

4. Rice – for cereal, in recipes

5. Barley – for baby food flour

6. Rye – for bread flour

7. Buckwheat – for flour

8. Product used to make pasta & macaroni products – white flour

IX. Pastry

A. Terms

1. Pastry – a rich crust

2. Flaky – separated into thin layers

3. Flute – forming a decorative edge by twisting the dough

4. Turnovers – filled squares of pastry

5. Tarts – miniature pies

6. Meringue – a mixture of sugar and egg whites

B. Ingredients

1. Flour – for structure

2. Fat

a. For tenderness

b. Shortening – most commonly used; tender, flaky pastry

c. Lard – tender, flaky pastry

d. Oil – tender, mealy pastry; not flaky

e. Butter or Margarine – less tender pastry than other fats

3. Liquid (usually water) – for moisture & developing gluten

4. Salt – for flavor

C. Principles of Preparation and Baking

1. Conventional Method

a. Most common method used

b. Shortening is cut into dry ingredients then cold water added

2. To avoid tough pastry

a. Limit amount of flour used when rolling pastry

b. Placing dough between waxed paper limits flour needed

c. Limit the amount you handle the pastry

3. Baking pastry – causes trapped air to expand

4. Flaky pastry – desired effect; pastry will have blistered appearance

5. Too much handling & stretching – pastry will shrink when baked

X. Meats

A. Grades

1. Prime – in restaurants

2. Choice – in grocery stores; most common

3. Select

B. Types of Meat

1. Beef – from cattle over 1 year old

2. Veal – from cattle 3 – 14 weeks old

3. Pork – from hogs usually not more than 1 year old

4. Lamb – from sheep not more than 14 months old

5. Mutton – from mature sheep

6. Variety Meats – from organs of an animal; kidney, tongue, tripe, etc.

C. Methods of Cooking Meat

1. Dry Heat

a. Roasting – in large, shallow pan; on rack; fat side up

b. Broiling/Grilling – food exposed directly to heat source

c. Pan-broiling – in pan with no fat added; fat drained off while cooking

d. Dry heat methods used for tender cuts of meat or cuts made tender

2. Moist Heat

a. Braising – cooking meat in its own juices or in a small amount of liquid for a long period of time

b. Stewing – cooking small pieces of meat in a large amount of liquid for a long period of time

c. Simmering – cooking large pieces of meat in a large amount of liquid for a long period of time

d. Moist heat methods used for less tender cuts

3. Cooking in fat

a. Pan-frying – in pan with small amount of fat

b. Deep-fat frying – enough fat to cover foods

D. Terms

1. Lean – the red portion of meat

2. Marbling – fat which is interlaced in the red meat

3. Complete Protein – contains all essential amino acids; meat is an excellent source (incomplete proteins do not contain all the essential amino acids)

E. Poultry

1. Domesticated birds - chicken, turkey, duck, goose, etc.

2. Generally have less fat than red meat

3. Fresh poultry should be used with 1 – 2 days or frozen immediately

F. Eggs

1. Excellent source of protein

2. Parts of the egg

a. Shell – outer covering

b. Albumen – white

c. Yolk – contains most of the nutrients

d. Chalazae – holds the yolk in place

3. Cooking

a. High temperatures cause eggs to become tough & rubbery

b. Do not microwave in shells – they will explode

G. Fish

1. Judge fresh fish by appearance and aroma; should have mild smell like seaweed, not fishy

2. Should be cooked at low temperatures

3. Should be cooked about 10 minutes for every inch of thickness

4. Properly cooked fish will flake

XI. Cakes and Frostings

A. Types of Cakes

1. Shortened

a. Made with solid fat

b. Use baking powder or baking soda as leaveners

2. Foam or Sponge

a. Made without fat

b. Use air from beaten eggs and steam as leaveners

3. Chiffon

a. Made with oil instead of solid fat

b. Use air from beaten eggs and steam as leaveners

B. Types of Frostings

1. Cooked – generally made with granulated sugar

2. Uncooked – generally made with confectioner’s sugar

C. Nutrient Contribution

1. Mostly calories (energy)

2. Chiffon cakes are a better source because of large quantity of eggs

D. Principles of Preparation and Baking

1. Cake flour, made with soft wheat, is best because of low gluten content

2. All-purpose flour can be substituted by removing 2 Tbsp/Cup

3. In adding liquids and dry alternately to beaten shortened mixtures, begin and end with dry using at least 3 additions

4. Too much mixing will over-develop the gluten and toughen the cake

5. Light, aluminum pans are best to use for proper browning

6. Oven temperature is important – too cool will not brown; too hot will cause the cake to peak and crack on top

XII. Dairy

A. Terms

1. Curds – the solid portion of milk

2. Whey – liquid remaining after milk has formed curds

3. Pasteurization – heat-treating milk to kill harmful bacteria

4. Lactose – carbohydrate in milk; milk sugar

5. Homogenization – breaking fat down & distributing it in the milk to keep the milk from separating

6. Rennin – enzyme used in cheese making to separate milk into curds & whey

7. Lactose – carbohydrate in milk

8. Scalding – heating milk until bubbles form around the edge of the pan; just below boiling point

9. Scorching – milk overheats and burns to the pan

B. Dairy Products

1. Types of milk

a. Whole milk – at least 3.25% milk fat

b. Reduced fat milk – 1% or 2% milk fat

c. Low-fat milk – 1% milk fat

d. Nonfat milk – skim; no more than 1/2% milk fat

e. Evaporated milk – canned; 1/2 the water removed

f. Sweetened condensed milk – concentrated with sweetener

g. Cream – high in milk fat; at least 18% milk fat

2. Cheese

a. Concentrated form of milk

b. 1 gallon of milk makes 1 pound of cheese

c. Unripenened – not aged; cream cheese, farmer’s cheese, cottage cheese, ricotta cheese

d. Ripened – aged; firm, semi-soft, soft, blue-veined

e. Process cheese – a blend of 2 or more cheeses

3. Yogurt - special bacteria added to milk makes a creamy, custard-like product with a tangy taste

4. Ice Cream – frozen dessert made with whipped mixture of cream, milk, sugar, flavorings & stabilizers

5. Butter – made by churning milk fat

C. Nutrient Contribution

1. Good source of protein

2. Fat

3. Calcium

4. Phosphorus

5. Vitamin A

6. Thiamin

7. Riboflavin

D. Cooking principles

1. Dairy products are heat sensitive

2. Cook for a short period of time at moderate temperatures

3. To prevent scalding, use a double boiler

4. Tempering prevents curdling

5. Cook cheese for a short period of time at a low temperature for proper consistency

6. For best flavor, serve cheese at room temperature

7. Milk should be stored in its original container in the refrigerator

8. Cheese should be stored in the refrigerator and wrapped tightly to prevent drying out

XIII. Yeast Breads

A. Yeast

1. A small microscopic plant used to leaven breads

2. Needs 3 conditions form growth

a. Warmth – supplied by warm water

b. Moisture – supplied by warm water

c. Food – supplied by sugar

3. Temperature is crucial

a. Low temperature will not activate yeast

b. High temperature will kill yeast

4. Types of yeast

a. Dry active yeast

b. Compressed yeast

B. Ingredients

1. Flour

a. For structure

b. Hard wheat flour is best since it has a high gluten content

2. Yeast – for leavening

3. Sugar – food for yeast

4. Salt – to control the rate if yeast growth

5. Fat – tenderizes yeast dough mixture

6. Liquid

a. Mixes with flour to develop gluten

b. Warm liquid assists in yeast growth

C. Principles of Preparation and Baking

1. Fermentation – the breakdown of sugar into carbon dioxide and alcohol by yeast

2. Proofing – allowing carbon dioxide to develop in yeast bread mixtures

3. Kneading – done to develop gluten, improve elasticity, and mix ingredients together evenly

XIV. Essays- Mid-term Essays

A. Describe safe and sanitary procedures to be used in the kitchen and explain the importance of these procedures. Be sure to include same and sanitary use and care of small and large appliances, knives, and other kitchen equipment.

B. Discuss the purpose of the following ingredients in baked products: flour; sugar; salt; eggs; leavening agents (yeast, baking soda, baking powder); liquid.

C. What 3 characteristics determine your daily food plan and what is the significance of these characteristics in determining one’s dietary habits?

D. Describe 3 characteristics you look for when purchasing fresh fruits and vegetables.

E. Explain 3 common uses for fruits and 3 common uses for vegetables

F. Of the 6 types of cookies, choose 3 and describe the following:

How the dough is made

Baking procedures

An example of each

Essays: Final Exam Essays

A. Give 3 tips for selecting and preparing meat to help limit the amount of fat supplied by meat in the diet.

B. Describe e basic methods of cooking eggs.

C. Describe the steps for frosting a 2 layer cake.

D. Describe how the following affect dairy products while cooking:

1. Temperature

2. Time

3. Cooking with cheese

E. Describe the similarities and differences between quick breads and yeast breads. Include preparation methods and ingredients that are used.