1 Foods I 2.05 Lesson Plans

2 2.05 Understand procedures, equipment and cooking methods in food preparation. 4-3-2017Bellringer:Cleaning the Kitchen Teacher Input: Grains PPT & Videos Individual: Grains PPT Notes & Videos Group: Videos Closing: Key Terms

3 Bell Ringer-Cleaning the KitchenClean as you go Guidelines Get out all equipment/ ingredients before hand Wash hands for 20 seconds before: -Starting -After handling raw meats -Before getting out new equipment/ingredients. Wipe down all counter/food preparation surfaces before beginning and after completing food preparation. Washing dishes as you go

4 GRAINS: GOOD FOR YOU Grains are a great source of carbohydrates.BARLEY CORN OATS RICE WHEAT Grains are a great source of carbohydrates. They are a good source of fiber in our diet. 2.05KK Grains: Good for You

5 GRAIN PRODUCTS BARLEY CORN-CORNMEAL, GRITSBarley is a major cereal grain, commonly found in bread, beverages, and various cuisines of every culture. It was one of the first cultivated grains in history and, to this day, remains one of the most widely consumed grains, globally. Choosing whole grains over their processed counterparts reduces the risk of several chronic diseases such as obesity, diabetes, heart disease, and cancer. CORN-CORNMEAL, GRITS health benefits of corn include controlling diabetes, prevention of heart ailments, lowering hypertension and prevention of neural-tube defects at birth. Corn is one of the most popular cereals in the world and forms the staple food in many countries, including the United States and  many African countries. 2.05KK Grains: Good for You

6 GRAIN PRODUCTS OATS-OATMEAL, OAT FLOUR RICE-RICE FLOURRice flour works in the same manner as wheat flour for thickening soups, sauces and gravies. To thicken a dish, create a roux (flour & fat cooked together)from oil, onion and rice flour as a base before adding your liquid and simmering it.

7 GRAIN PRODUCTS WHEAT-PASTA, FLOUR, COUSCOUS

8 GRAIN COOKING METHODS When using cornmeal or flours, they are incorporated into recipes. Grits-bring water to a boil, slowly add grits, stir, reduce to simmer for about 10 minutes, covered Oatmeal-bring water to a boil, slowly add oatmeal, stir, reduce to simmer for about 5 minutes, uncovered Couscous-bring water to boil, slowly add couscous , remove from heat, cover and let sit for 5 minutes

9 COOKING METHODS CONT. Pasta-bring water to boil, add pasta, bring back to boil and begin timing, then uncover pot Use time on package, cook only until al dente (cooked firm to the bite) Rice-bring water to boil, add rice, cover and reduce to simmer for 20 minutes or until water is absorbed (Brown rice takes a little longer)

10 MEAL PATTERNS & GRAINS At what meals could the following cooked grains be served? What cultures eat these foods? Couscous Grits Pasta Rice What kind of add-ins could be used in these grains To make them palatable for different meals other than traditional ones? Can cold cereals be served at other times other than breakfast? 2.05KK Grains: Good for You

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12 Chapter 21 Guide to good Food (white book) Bellringer 4-5-17Read Chapter : 21 Cereal Products Define key terms on p. 367 on the back of your worksheet Grains and Grain Products (Individual) -Complete worksheet Turn into basket : )

13 Today’s Goal: Kitchen 1 Israeli Couscous Cranberries and Herbs 2.05 Understand procedures, equipment and cooking methods in food preparation Today’s Goal: Kitchen 1 Israeli Couscous Cranberries and Herbs Kitchen 2 Spaghetti with Meat Sauce Kitchen 3 Israeli Couscous with Apples Cranberries and Herbs

14 2.05 Understand procedures, equipment and cooking methods in food preparation. 4-5-2017Notebook Bell Ringer: Cleaning the Kitchen/How is that measured? Teacher Input: Quick Breads PPT & Videos Individual: Quick Bread PPT Notes & Videos Group: Videos

15 Bell Ringer-Cleaning the KitchenWashing dishes by hand: Use hot soapy water if washing by hand. Use scalding hot water to rinse with and if possible, allow them to air dry. This saves energy as well as less handling by a person than drying by hand. If a dishtowel is used, use a clean one Wash dishes in this order (go from least dirty to most dirty). Glasses Flatware Plates Bowls Pots and pans Greasy utensils

16 2.05 GG_1 How To Make Quick BreadA Quick Bread is one that takes a short amount of time to prepare and bake 2.05 GG_1 How To Make Quick Bread

17 Quick Bread Ingredients Used Moisten dry ingredientsFunction of Ingredient Ingredients Used Moisten dry ingredients Gives structure Gives structure, flavor, richness Gives tenderness, flakiness, richness, flavor Leavening agent Gives flavor (sweetens), tenderness Liquids-milk, water Flour eggs Fats-solid or liquid such as (shortening, margarine, butter, oil) Baking soda + acid Baking powder Sugar

18 DIFFERENT TYPES OF QUICK BREADSBiscuits Muffins Pancakes

19 BISCUITS Biscuits Mixing Preparation Cooking Biscuits Mixing Cut in shortening to resemble small peas, stir with spoon, do not over mix Mix dry and add liquid all at once Preparation Roll out with rolling pin, cut with glass or biscuit cutter Cooking Make sure oven is preheated 

20 Muffins MIXING Mix liquid in one bowl Mix dry in another larger bowlMake well in center, add liquid all at once. Stir with spoon gently and do not over mix

21 Muffins PREPARATION COOKING Spray or line muffin pans with linersFill muffin cups only ½ to 2/3 full. To get a consistent amount, use a proportion scoop. COOKING Make sure oven is preheated Fill empty muffin cups with water for even cooking. Use toothpick to check for doneness.

22 Pancakes MIXING PREPARATION COOKINGAdd all ingredients together and stir gently, some lumps are ok. PREPARATION Pour by cupful or proportion scoops into hot pan. COOKING Get nonstick skillet or griddle very hot, pour on batter and flip when edges get dry and bubbles form on top.

23 How Do I Know If My Quick Bread Are Of High Quality?Pancakes: Tender Lightly brown No clumps Fluffy and light Biscuits: Tender Light, Fluffy Light Brown Flaky Pleasing Flavor Muffins: Tender Lightly Brown Top No Tunnels or Peaks Moist, Pleasing Flavor

24 ALWAYS REMEMBER WHEN MAKING ANY TYPE OF BREAD OR CAKE:Ingredients are proportional. DO NOT change ingredient amounts or product will not turn out correctly.

25 DO ALL BISCUITS HAVE TO BE ROLLED OUT?No, some biscuits have more liquid and need to be dropped onto the pan or can be used as a dumpling in a soup or stew.

26 WHY IS IT IMPORTANT TO PREHEAT THE OVEN WHEN MAKING BREADS?It is important to preheat the oven so that the rising process occurs properly and the products to not overcook.

27 WHAT DOES IT MEAN TO “KNEAD THE DOUGH” IN A RECIPE?Kneading means to push and fold over with your hands to smooth and elasticize dough.

28 WHAT IS A LEAVENING AGENT?A leavening agent causes a product to rise. Examples: Baking powder-Quick Bread Baking soda-Quick Bread Yeast-Yeast Bread

29 WHAT IMPORTANT COOKING PRINCIPLE CHANGES ARE BASED ON THE SIZE OF THE PAN USED WHEN MAKING QUICKBREADS? The cooking time will need to be increased for larger pans and decreased for smaller pans. An example is a recipe written for 2 inch muffins will not take as long if you were to bake it in a loaf pan.

30 WHAT COOKING PRINCIPLE MUST BE FOLLOWED WHEN USING A DARK COATED PAN AND WHY?The temperature should be lowered 25 degrees because a dark pan absorbs more heat.

31 WHAT INGREDIENTS CAN BE ADDED TO QUICK BREADS TO CHANGE THE FLAVOR?Fruits Nuts Spices Extracts Cheeses

32 Chapter 22 Breads Guide to Good food BookComplete Functions of Ingredients

33 2.05 Understand procedures, equipment and cooking methods in food preparation. 4-7-2017Notebook Bell Ringer: Finish Chapter 22 Bread and its functions? How is that measured? lab reports Teacher Input: Quick Breads PPT & Videos (finish) Individual: Quick Bread PPT Notes & Videos Student Input: How is that measured? Worksheet (Group) Student Input: Measuring Tools & procedures worksheet

34 DO ALL RECIPES REQUIRE THE FLOUR TO BE SIFTED?No, today flour is sifted much more in the plant where it is processed and some recipes do not require the air necessary in recipes that are sifted.

35 WHAT ARE SOME OF THE KINDS OF FLOUR I CAN USE TO MAKE QUICK BREADS ?Self-rising flour Plain or all-purpose flour Bleached or unbleached flour Whole wheat flour Bread flour Cake flour Rye flour Oat flour Rice flour

36 WHAT ARE OTHER QUICK BREADS I COULD PREPARE AND EAT?Pita bread(Mediterranean) Cornbread(Southern US) Crepes(French) Tortillas(Latin American) Matzo(Jewish)

37 WHAT ARE EXAMPLES ON NON-QUICK BREADS?Yeast breads Challah Croissants Loaf bread French bread Bagels English muffins Sourdough bread

38 Basic Method for BiscuitsSift together/mix dry ingredients Cut the shortening into flour until it looks like peas or coarse bread crumbs Make a well in dry ingredients Add the liquids Stir until blended and forms a soft dough Knead biscuits with your fingers 8-10 times Roll out, cut, and place in a greased pan

39 Basic Method for MuffinsSift together or mix all dry ingredients Make a well in dry ingredients Beat all liquid ingredients together Pour liquid into the well Mix to moisten Batter should be lumpy

40 Quick Bread ComparisonHomemade/Scratch Semi-homemade Convenience

41 How are mixing methods alike for quick breads?All quick breads are made using an electric mixer. B All quick breads have liquid and dry ingredients. C All quick breads must have the flour sifted. D All quick breads require two bowls when mixing ingredients. How are mixing methods alike for quick breads? A. All quick breads are made using an electric mixer. B. All quick breads have liquid and dry ingredients. C. All quick breads must have the flour sifted. D. All quick breads require two bowls when mixing ingredients.

42 How do all-purpose flour and self-rising flour differ? All-purpose flour does not remain fresh as long as self-rising flour. B All-purpose flour is made from wheat, and self-rising flour is made from rice. C All-purpose flour is plain, and self-rising flour has added leavening and salt. D All-purpose flour makes a cake rise, but self-rising flour does not help a cake rise.

43 How do quick breads and yeast breads compare?    Quick breads are more flavorful than yeast breads. B Quick breads do not have leavening agents unlike yeast breads. C Yeast breads have more liquids than quick breads. D Quick breads use chemical leaveners and yeast breads use biological leaveners.

44 Quick Bread recipes Pancakes Muffins Biscuits Muffins Biscuits

45 How is it Measured? WorksheetComplete together as a kitchen Group..Everyone must have in their notebooks.

46 Notebook Bell Ringer:/ Cleaning the Kitchen 2.05 Understand procedures, equipment and cooking methods in food preparation Notebook Bell Ringer:/ Cleaning the Kitchen Teacher Input: Dairy & Eggs PPT Individual: Dairy Worksheets Group: Dairy & Egg Videos Closing: Turn in worksheet

47 Measuring Tools/Procedures Worksheet (Group)Use Your Guide to Good Food Book or Foods For Today.. Attempt to answer the questions based on what you already have learned in class.

48 Work Triangle Kitchens are typically organized into 3 work centers, the work triangle. -Cleaning center Includes the sink/dishwasher Soaps, cleaners, scrubbers, and linens -Cooking and serving center Includes the range/microwave Pots, pans, spices used as cooking occurs, dinnerware & flatware. -Food preparation and storage Includes the refrigerator Foil, plastic wrap, plastic storage containers, knives & cutting boards.

49 Using / loading the dishwasher:Use approved dishwasher detergent. Do not use liquid hand soap or other soaps not approved for the dishwasher. If dishes are to be washed in a dishwasher: make sure food is removed from the dish. place dishes so they face the water source. point flatware upward in the utensil basket for cleanliness run only when full to save energy.

50 Dairy Foods Where do diary foods come from?Most dairy products come from cows, goats or buffalos.

51 Heat Treatment In order for diary foods to be safe, it has to undergo heat treatment to get rid of harmful bacteria. Heat treatment are Pasteurization Homogenization UHT

52 Nutritive Value of Diary FoodsMilk contain the following nutrients: Protein Calcium Vitamin A Vitamin B Phosphorus

53 Kinds of Milks Whole Milk contains the highest amount of fat. Reduced-fat milk contains 2 percent fat. Low-fat milk contain either 2 percent or 1 percent fat. Nonfat milk contains less than ½ percent fat and is also called fat-free or skim milk. Other kinds of milk include buttermilk, kefir, chocolate milk, nonfat dry milk, evaporated milk, sweetened condensed milk, lactose-free, acidophilus milk, and calcium-enriched milk.

54 Types of milk products Cream Butter Yogurt Ice cream Sherbet Cheese

55 Cooking with milk Low HeatMilk should be cooked at low temperature. High heat cause milk to scorch and curdle. Milk is an ingredient used in most recipe and use a variety of cooking method such as. Baking Stewing Boiling Low Heat

56 What are cultured milk productsCultured milk products have bacteria added to them. Examples Buttermilk Kefir Yogurt.

57 Examples of food made with milk and cheese.Macaroni and cheese Quiche Lasagna White Sauce

58 How to test milk for freshness?Check expiration date . If milk is left open in the refrigerator it will absorb the scent of the item with the strongest scent, for example onion.

59 2.05 BB_1 Dairy/Egg Comparison/Use the graphic organizer starting here2.05AA_1_Dairy/Egg Comparison

60 HOW ARE EGGS AND DAIRY FOODS ALIKE?Found in same refrigerated area in grocery store. Good source of many nutrients. Both have protein, cholesterol, vitamin A. Must cook both at low temperatures and stir while cooking. 2.05AA_1_Dairy/Egg Comparison

61 Eggs and Dairy Similarities:May be eaten as a food or used as an ingredient in a recipe. Both are animal products. Many ways to cook and eat. 2.05AA_1_Dairy/Egg Comparison

62 HOW ARE EGGS AND DAIRY FOODS DIFFERENT?Nutrition: Eggs: Cholesterol can be lowered by using whites only. Dairy: Calcium, Vitamin D added, available in low fat and fat free varieties, and canned, fresh, dry 2.05AA_1_Dairy/Egg Comparison

63 Eggs and Dairy Differences:Cost Eggs: Inexpensive protein food. Dairy: Can be expensive. Cooking Principles Eggs: Must be cooked for food safety. Dairy: May be eaten fresh or cooked in a recipe. 2.05AA_1_Dairy/Egg Comparison

64 Eggs and Dairy Differences:Animal: Eggs: Chicken, and from other birds like quail Dairy: Cow, Goat 2.05AA_1_Dairy/Egg Comparison

65 Dairy Recipes https://www.youtube.com/watch?v=GPrn_MgkLL4 Bacon & Cheese Quiche

66 Dairy Worksheet 2.05 T/Complete your worksheet

67 Objective Questions Casseroles, soups, and protein salads compare favorably with other meals because they are: A easy to prepare but not nutritious. B difficult to prepare. C expensive but satisfying meals. D inexpensive, nutritious, and satisfying meals.

68 What is a health benefit of consuming legumes?A. They are good sources of protein. B. They are good sources of vitamin C. C. They are good sources of vitamin D. D. They are good sources of water.

69 Eggs What is on the inside matters!There is NO nutritional difference in color of the shell.

70  Just like dairy ProductsNutrients in Eggs Excellent source of protein & Vitamin B12. Also contain: -Vitamin’s A, B & D -Iron -Calcium -Phosphorus  Just like dairy Products

71 Nutrition in Eggs Yolk of an egg contains more vitamins and minerals than the whites, but….. Yolks also contain more fats & cholesterol!

72 Cooking Methods for EggsPoached- Heat water and crack egg in water, cook 3-5 minutes. NO FAT=Healthy! : ) Scrambled-Beat with water/milk in bowl, heat in small amount of fat in a skillet. Baked- beat in bowl, pour in baking dish & bake. Like Quiche Hard Boiled- Eggs and water in saucepan, boil, cover, cook minutes. NO FAT=Healthy : ) Always cook Dairy & Eggs on LOW heat

73 Can you microwave eggs?! YES! But….not in the shell!

74 This ends Eggs/Dairy for todayPut your computers and books back in the original locations. Clean up, Push chairs up to the table.

75 2.05 Understand procedures, equipment and cooking methods in food preparation.Notebook Bellringer: Group: Complete Vegetables, Fruits & Dairy Posters Individual: Dairy Worksheets (finish worksheet Group: Dairy & Egg Videos Closing: Turn in worksheet

76 Legumes, Fruits ,Vegetables & Dairy Group/Poster AssignmentChapter 30 Nutrients, types & cooking methods Chapter 31 Nutrients, types vegetables & Cooking methods Chapter 33 Nutrients, types & cooking methods Chapter 34: Dairy Foods, types & Cooking Methods

77 Turn in today! (35 mins) EGGS Read Chapter 35 Answer Review Questions-1, 2, 3, 4, 5, 14, 16 & 18 Turn in today! (35 mins)