Food Selection

Objective 8

Food and the Consumer

Chapter 42

Efficient Shopping

Making a shopping list makes it a lot easier to shop

It also ensures you get everything you need It helps a consumer avoid impulse buying Include staple items (food you use everyday) Organize logically (food groups, aisles, etc.)

Where to Shop

Several different types of stores that provide a consumer with the products they need

Supermarkets:Large stores that sell many types of food

and household productsAllow “one-stop” shoppingMany have bakeries, deli’s, pharmacies,

banks, florists, and video departments

Cont.

Offer a wider selection of food and non-food products

Warehouses are similar to supermarkets except they sell in larger quantities and usually for less

Discount supermarkets have discounted prices, stock fewer brands, and offer fewer services than regular supermarkets

May have to bring their own bags

Convenience Stores

Small stores with a limited selectionUsually open 24 hoursGreat for last minute itemsHigher prices than a supermarket

Specialty Store

Stores that sell only one type of productHigher prices than a supermarketHigher quality foodsExamples: Fish market, butcher shop,

natural food stores, farmer’s market, roadside stands, and delicatessens

Judging Quality

Shopping requires good decision-making skills

Need to know how to spot high and low quality items

Look for unusual spots, colors, softness, bruises, breaks in the skin, and open packages – stay away from any of these!!

Cont.

Warning signs of products not to buy (cont.):Bulging or dented cans – may have bacteriaRusty cansSoft or soggy frozen food packagesFrozen food covered in ice

Product Dating

Dates on packages also help judge quality Pull Date: “sell date” last day a product may

be sold Found on items that spoil quickly (cheese) Still good for some time after this date

Expiration Date: “use by” last day a product is considered fresh A food may be safe to eat after this date; but it may

lack in taste and nutrients

Judging Value

Unit pricing helps consumers make decisions

Unit pricing is the price per ounce, pound, or other unit of measure

Makes it easy to compare productsDisplayed on labels on shelves in front of

product

Reading Labels

Nutrition labels give information about the contents and nutritional value of a product

90% of food products are required by law to have a food label

Basic information: Name of product Amount of food (weight or volume) Name and address of manufacturer List of ingredients

Nutrition Labels

Titled “nutrition facts”Each label has the serving information,

calorie information, nutrient information, percent daily value (tells the recommended amount for an “average” person, daily value (based on 2,000 calorie diet), and conversion guide

Food Additives

Additives are substances that are added to food before it is sold All additives must be approved by the FDA Example: food colors, sweeteners, and flavorings

Preservatives help food stay fresh longer Organically grown foods are produced without

the use of manufactured chemicals Also must be free of pesticides and fertilizers

Brand Names and Generic Products

National brands: products sold across the country

Store brands: product produced especially for the store or chain

Generic Products: goods that have a plain package and are less expensive than national or store brands

Cont.

May be a difference in quality and taste of the foods

Safety and Sanitation

Chapter 44

Safety and Sanitation

When working in a kitchen, safety and sanitation are very important

Sanitation is keeping harmful bacteria from growing in food

To be sanitary, it is important to keep yourself clean and keep all appliances and utensils clean

Kitchen Safety

Knowledge is the most important kitchen resource

Kitchen accidents occur when people are careless and not paying attention

Other sources of danger includes: sharp objects, ovens and ranges, grease, metal pots and pans

Cont.

It is also important to keep electrical appliances away from water Can cause shock

Gas appliances can leak and become very dangerous because they can explode and/or cause fires

Cont.

All cleaning products need to be stored away from food Also keep them out

of reach of young children

Safety Precautions

To prevent cuts:Always hold knife by its handle and never

catch a falling knifeUse a cutting boardWash knives separate from other dishesDon’t put non-food objects in blendersBe careful of lids

Cont.

To prevent burns:Use plastic handle spoons to stir, not metal

objectsUse pot holdersKeep pan handles turned inward so they

don’t get knocked overLift pan lids away from you to prevent steam

burns

Cont.

To prevent fires: Keep all flammable objects (wash clothes, paper

towels, etc) away from the range Wear tight fitting clothes Keep long hair tied back Clean grease from all surfaces Smother grease fires by turning off the heat source

and covering with a pan. NEVER use water! Keep a fire extinguisher handy

Cont.

To prevent electrical shock:Plug only one appliance in at a timeUnplug appliances when they are not in useDon’t use appliances with frayed cordsDon’t touch electrical appliances with wet

handsDon’t stick metal objects into the toaster

Cont.

To prevent other kinds of injuries:Wipe up spills immediatelyNever leave anything on the floorStand on a ladder or stool, not on a chair or

boxTurn all appliances “off” when not in useNever turn on a gas range if you smell gasStore chemicals out of reach of children

Kitchen Sanitation

Microscopic bacteria can grow even in clean kitchens

They multiply rapidly at room temperatures causing food borne illnessesExamples include salmonella, botulism, and

E. coli

Salmonella

A bacteria that grows in poultry and eggsCan be spread from food to food through

improper cleaning or from eating raw and under cooked eggs and poultry

Symptoms include: nausea, diarrhea, mild to severe cramps, and fever

Botulism

A fatal bacteria that affects the nervous system

It comes from improperly home canned foods

Symptoms include: difficulty breathing, trouble swallowing, and double vision

Never eat or taste food from bulging, leaking, cracked, chipped, or unsealed jars and cans

Sanitation Practices

Use hot, soapy water to wash kitchen tools and utensils

Wash your hands before working and after using the restroom

Wash fruits and vegetables before you eat them

Wash the tops of cans before you open them

Cont.

Use a clean plate to handle cooked food. Never use the same plate that held raw food

Use clean dishcloths, sponges, and towels to avoid spreading germs

Keep pets out of the preparation areas Use a separate towel to dry hands and to dry

dishes Use a tissue when you cough or sneeze and

then wash your hands

Cont.

Keep your hair out of the foodsDon’t smoke around foodUse a separate spoon to tasteAvoid touching the eating surfaces of

plates, flatware, and glasses when setting the table

Proper Temperatures

Foods need to be kept at the proper temperatures

Food should be hotter than 140º and colder than 40º to prevent the development of bacteria and food borne illnesses

Cont.

Heating foods helps to kill bacteriaCook meats to their correct internal

temperature (pork and chicken need to be cooked thoroughly)

Cool foods in the refrigeratorFreezing foods helps to kill bacteriaCheck expiration dates on products often

and don’t eat or taste foods and look or smell questionable

Measuring Basics

Chapter 46

Units of Measure

In order to follow a recipe, a person must be able to measure ingredients

Two types of measures:Customary System: standard system of

measurement in U.S.Metric System: standard system of

measurement in most of the world

Cont.

Customary: Teaspoon=tsp. Tablespoon = Tbsp. Fluid ounce = fl.oz. Cup = c. Pint = pt. Quart = qt. Gallon = gal. Ounce = oz. Pound = lb. or #

Metric: Milliliter = mL Liter = L Gram = g Kilogram = kg

Measurement Equivalents

Look at chart 46.1 page 454Very Important!!!

Measuring Techniques

Liquid Measures use glass or plastic measuring cups

To measure liquids:Place measuring cup on a flat surface at

eye-levelPour liquid and check the line until the liquid

is at desired level

Cont.

Dry measures:For flour, sugar, baking powder, and spicesUse dry measuring cups or spoonsWhen measuring flour:

Spoon gently; do not shake or tap; overfill and level off

When measuring brown sugar:Spoon into a measuring cup and pack down

firmly; pack down in layers until cup is full

Cont.

Solid fats: Include butter, margarine, and shortening (Crisco)

Spoon in a cup and pack firmly; level off and scrape out using a spatula

OR Stick method: cut off the amount you need OR Water displacement method:

Example: to measure ¼ cup of shortening and fill a liquid measuring cup ¾ cup full, spoon in shortening until the liquid measures 1 cup; then drain water

Adjusting Measurements

Sometimes you may need to adjust a recipe

Some recipes need to be doubled (multiply x 2) or divided in half (divide / 2)

Easiest to make adjustments before you begin cooking

Make sure to write down the adjustments

Preparation Skills

Chapter 47

Cutting Foods

A well stocked kitchen has a variety of cutting tools Knives, cutting boards, shears, peelers, pizza

wheels, food processors, and blenders Several different ways to cut

Pare-cut away the skin Chop and mince Puree-mash until smooth Slice Cube and dice Shred and grate

Safety when cutting

Always keep your knives sharpAlways use a cutting boardCut away from your bodyWash knives one at a timeDon’t try and catch a falling knifeAlways cut foods with finger tips tucked

in

Mixing Tools

Mixing tools include bowls, spoons, whisk, electric mixer, rubber scraper, pastry blender, rotary beater

Speed of mixing affects the product because of the amount of air mixed in

Tips for mixing

Choose a bowl that is the right size for the job

Place a wet cloth under the bowl to prevent it from slipping

Use a rubber scraper to remove food from a mixing bowl

Other mixing terms

StirWhipFoldBlendBeatCreamCut-inToss

Cooking Techniques

Chapter 48

Cooking Equipment

Items used on top of the range are called cookwarePots and pans

Some can be used as cookware or bake ware

Vary in sizeAll should have: covers/lids to retain

steam and handles

Cont.

Examples of cookware include: Dutch ovens, griddle, skillet, double boiler, saucepan, and a pot

Cont.

Examples of bake ware include: a baking sheet, muffin pan, pie pan, cake pan, roasting pan, broiler pan, casserole, loaf pan.

Materials

Bake ware and cookware materials affect how food looks, how well it conducts heat, how long it will last, and how it should be cleaned

Different materials include aluminum, stainless steel, glass, enamel, cast iron, and plastic

Some are also available with nonstick surfaces

Cont.

Aluminum Lightweight and

durable Heats rapidly and

evenly Darkens and stains

easily

Cont.

Stainless SteelAttractiveToughDurableEasy to cleanHeats slowly and unevenly

Cont.

Enamel Pots and PansAttractiveChip easilyCannot be scoured

Cont.

Cast-iron pots and skilletsDurable Heat wellHeavyRust easily

Cont.

Glass and glass-ceramic Durable Attractive Can work in freezer,

microwave, and oven

Chip and break easily

Cont.

PlasticDurableStain resistantEasy to cleanNot suitable for conventional ovens

Methods of Cooking

Three different methods used to cook foodsCooking with moist heatCooking with dry heatCooking with fat

Cooking with Moist Heat

Involves the use of liquids or steam to cook food

Helps make foods tender Allows flavors to blend Generally used for tough pieces of meat (don’t

have a lot of fat), beans, and pastas Methods: steaming, pressure cooking, boiling,

simmering, stewing, poaching, and braising

Cooking with Dry Heat

Involves cooking food uncovered without adding an liquid

Helps to brown and crisp foods but keeps them moist in the inside

Methods: roasting, baking, broiling

Cooking with Fat

Involves cooking with fat and makes the food flavorful

Adds a lot of fat and calories to foodUse non-stick cooking spray, olive oil or

canola oil to reduce the saturated fatMethods: sautéing or pan-frying, deep-

fat frying, stir-frying

When Food is Done

Cooking times vary from one food item to the next

Doneness checks can be done to ensure the food is finished cooking

Suggestions to determine if the food is done: look at the food or touch it, pierce the food with a fork, use a thermometer, use a wooden or metal tester, or taste a sample

Planning Meals at Home

Chapter 41

Meal Planning

Planning meals in advance helps to safe time and ensures well-balanced, healthy meals

When planning meals, many meal managers first select the entrée or main dish In the United States, this is usually a meat In many other parts of the world meals are centered

around vegetables (much healthier)

Cont.

The meal manager needs to know how many people they are feeding, any food preferences, and if anyone has any dietary restrictions

After selecting the entrée, the meal manager will balance out the rest of the menu to ensure something from every group in the Food Guide Pyramid

Appealing Meals

Another job of the meal manager is to make the meal appealing

To make a meal appealing, a variety of flavors, color, textures, shapes, sizes, and temperatures are important

Your Resources

Knowing your resources also helps to plan and prepare meals

Time: If you don’t have a lot of time, consider preparing meals ahead of time or find meals that don’t involve a lot of preparation steps

Preparation Skills: you can gain experience and confidence in the kitchen by starting out with simple recipes and working your way up

Cont.

Money: plan meals around your budgetSupplies and equipment: know what you

have on hand at home and what supplies you may need to prepare meals before you begin cooking

Getting Ready to Cook

Chapter 45

Making a Work Plan

Now that the meal manager has decided what they want to prepare, it is time to put that plan into action

To help them to do this, they need to create a time work schedule or a work planThis is a list of all of the tasks that need to

be done and how long each one will take

Cont.

Check out the example in your book on page 446, figure 45-2!

To make a schedule, you must organize your tasks and decide what sequence you want them in

Here are some tips: Dovetailing, combining so that one task overlaps

another one, helps save time Group similar tasks together Prepare some items ahead of time

Review Your Efforts

After the meal is finished, review your work plan and schedule

Keep the plan and schedule so that you may use them again

Make changes or improvements as you see fit

The more practice you have at doing this, the easier it gets!

Enjoying Meal Time

Chapter 54

Setting the Table

There are a variety of ways to set a tableRegardless of how it is set up, each

place setting requires a dinner plate, flatware, beverage glasses, napkin, and salt and pepper shakers

Some settings have table coverings, table decorations, and lighting

Place Setting

Serving Styles

There are several different ways to serve meals

The most common style is the family style serviceFood is brought to the table in bowls and

serving platters and then passed from person to person

Cont.

Plate serviceUsed when space is limitedFood is put on plates in the kitchen and then

the plates are brought to the tableBuffet service

All the plates, flatware, and food are placed on a serving table

People pick up their needed items and serve themselves

Good Manners

Don’t use toothpicks at the tablePut your napkin in your lapDon’t burp at the tableDon’t reach over peopleKeep comments/talks pleasant

Appearance and Hygiene

Wash your hands before you eatComb your hair and refresh your make-

up in the bathroomWhen you cough and sneeze, cover your

mouth and turn away from the tableWear clean clothes

Etiquette at the Table

Rules of behavior in a culture Use serving utensils to serve food, not your

hands Ask for dishes to be passed to you, don’t

reach Start with the outermost fork, spoon, or knife

and work toward the plate Start eating after everyone has been served

Cont.

Chew and swallow food before swallowing

Do not speak with your mouth fullSit up straight at the tableCut several pieces of food at a time, then

place your knife on the edge of your plate and eat with your fork

Cont.

Break off pieces of breads or rolls instead of biting pieces off of them

Eat finger foods with your fingers at home or at informal restaurants At formal meals, the only items considered finger

foods are celery, carrot sticks, olives, pickles, crisp bacon, sandwiches, bread and rolls, cookies, and some small appetizers

Signal you have finished by placing your silverware and napkin on your plate

Etiquette at a Restaurant

Ask your server for suggestionsTo get the servers attention, speak in a

normal voice as they pass the table or raise your hand

For all restaurants that offer table service, it is customary to tipStandard tipping is 15-20%Large parties generally have a tip included

in the final price