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Foods I
2.05 Lesson Plans
2.05 Understand procedures, equipment and
cooking methods in food preparation. 4-3-2017
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Bellringer:Cleaning the Kitchen
Teacher Input: Grains PPT & Videos
Individual: Grains PPT Notes & Videos
Group: Videos
• Closing: Key Terms
Bell Ringer-Cleaning the Kitchen
• Clean 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
GRAINS: GOOD FOR YOU
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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
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GRAIN PRODUCTS
• BARLEY
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Barley 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
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GRAIN PRODUCTS
• OATS-OATMEAL, OAT FLOUR
• RICE-RICE FLOUR
Rice 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.
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GRAIN PRODUCTS
• WHEAT-PASTA, FLOUR, COUSCOUS
http://www.foodnetwork.com/videos/israelicouscous-with-apples-0170077.html
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
http://www.youtube.com/watch?v=Yphew6n_gEQ
• 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
http://www.youtube.com/watch?v=IhrnqEWuydQ
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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)
http://www.youtube.com/watch?v=MRDtXukiBAU
• 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)
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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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Chapter 21 Guide to good Food
(white book) Bellringer 4-5-17
• Read Chapter : 21 Cereal Products Define key
terms on p. 367 on the back of your worksheet
• Grains and Grain Products (Individual)
-Complete worksheet
2.05 Understand procedures, equipment and cooking methods
in food preparation 4-4-17
• 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
2.05 Understand procedures, equipment and
cooking methods in food preparation. 4-5-2017
• Notebook Bell Ringer: Cleaning the
Kitchen/How is that measured?
• Teacher Input: Quick Breads PPT & Videos
• Individual: Quick Bread PPT Notes & Videos
• Group: Videos
Bell Ringer-Cleaning the Kitchen
• Washing 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).
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Glasses
Flatware
Plates
Bowls
Pots and pans
Greasy utensils
• A Quick Bread is one that takes a short amount
of time to prepare and bake
2.05 GG_1
How To Make Quick Bread
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Quick Bread
Ingredients Used
• Liquids-milk, water
• Flour
• eggs
• Fats-solid or liquid such as
(shortening, margarine,
butter, oil)
• Baking soda + acid
• Baking powder
• Sugar
Function of Ingredient
• Moisten dry ingredients
• Gives structure
• Gives structure, flavor,
richness
• Gives tenderness, flakiness,
richness, flavor
• Leavening agent
• Leavening agent
• Gives flavor (sweetens),
tenderness
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DIFFERENT TYPES OF QUICK
BREADS
• Biscuits
• Muffins
• Pancakes
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http://www.pauladeen.com/bi
scuits
Biscuits 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
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Muffins
• MIXING
 Mix liquid in one bowl
 Mix dry in another larger bowl
 Make well in center, add liquid all at
once.
 Stir with spoon gently and do not over
mix
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Muffins
• PREPARATION
 Spray or line muffin pans with liners
 Fill 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.
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Pancakes
• MIXING
 Add 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.
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How Do I Know If My Quick
Bread Are Of High Quality?
• Biscuits:
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Muffins:
– Tender
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– Light, Fluffy 
– Light Brown
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– Flaky
– Pleasing Flavor
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Tender
Lightly Brown
Top
No Tunnels or
Peaks
Moist, Pleasing
Flavor
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Pancakes:
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Tender
Lightly brown
No clumps
Fluffy and
light
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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.
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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.
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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.
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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.
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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
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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.
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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.
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WHAT INGREDIENTS CAN BE ADDED TO QUICK
BREADS TO CHANGE THE FLAVOR?
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Fruits
Nuts
Spices
Extracts
Cheeses
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Chapter 22 Breads
• Guide to Good food Book
• Complete Functions of Ingredients
2.05 Understand procedures, equipment and
cooking methods in food preparation. 4-7-2017
• Notebook 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
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.
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WHAT ARE SOME OF THE KINDS OF
FLOUR I CAN USE TO MAKE QUICK
BREADS ?
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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
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WHAT ARE OTHER QUICK BREADS I COULD
PREPARE AND EAT?
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Pita bread(Mediterranean)
Cornbread(Southern US)
Crepes(French)
Tortillas(Latin American)
Matzo(Jewish)
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WHAT ARE EXAMPLES ON NONQUICK BREADS?
• Yeast breads
– Challah
– Croissants
– Loaf bread
– French bread
– Bagels
– English muffins
– Sourdough bread
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Basic Method for Biscuits
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Sift 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
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Basic Method for Muffins
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Sift 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
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Quick Bread Comparison
• Homemade/Scratch
• Semi-homemade
Convenience
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.
How do all-purpose flour and self-rising flour differ?
A
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 selfrising flour does not help a cake rise.
How do quick breads and yeast breads compare?
A
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.
Quick Bread recipes
• Pancakes
http://www.youtube.com/watch?v=tPLVNKgs8Lk
Muffins
http://www.youtube.com/watch?v=_fJ3kOGoGgk
Biscuits
http://www.youtube.com/watch?v=cwuVdaRWoDw&feature=pyv
http://www.foodnetwork.com/videos/homemadebuttermilk-biscuits-0192631.html
How is it Measured?
Worksheet
• Complete together as a kitchen
Group..Everyone must have in their
notebooks.
2.05 Understand procedures, equipment and
cooking methods in food preparation. 4-11-2017
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Notebook Bell Ringer:/ Cleaning the Kitchen
Teacher Input: Dairy & Eggs PPT
Individual: Dairy Worksheets
Group: Dairy & Egg Videos
Closing: Turn in worksheet
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.
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.
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.
Dairy Foods
Where do diary foods come from?
Most dairy products come from
cows, goats or buffalos.
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
Nutritive Value of Diary Foods
• Milk contain the following nutrients:
• Protein
• Calcium
• Vitamin A
• Vitamin B
• Phosphorus
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.
Types of milk products
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Cream
Butter
Yogurt
Ice cream
Sherbet
Cheese
Cooking with milk
• Milk 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
What are cultured milk products
• Cultured milk products have bacteria added to
them. Examples
• Buttermilk
• Kefir
• Yogurt.
Examples of food made with milk and
cheese.
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Macaroni and cheese
Quiche
Lasagna
White Sauce
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.
2.05 BB_1 Dairy/Egg
Comparison/Use the graphic
organizer starting here
2.05AA_1_Dairy/Egg Comparison
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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
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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
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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
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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
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Eggs and Dairy Differences:
Animal:
• Eggs: Chicken, and from other birds like quail
• Dairy: Cow, Goat
2.05AA_1_Dairy/Egg Comparison
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Dairy Recipes
• https://www.youtube.com/watch?v=GPrn_Mg
kLL4 Bacon & Cheese Quiche
Dairy Worksheet 2.05 T/Complete your
worksheet
Objective 2.05 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.
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.
Eggs
• What is on the inside
matters!
• There is NO
nutritional difference
in color of the shell.
Nutrients in Eggs
• Excellent source of protein & Vitamin B12.
• Also contain:
-Vitamin’s A, B & D
-Iron
-Calcium
-Phosphorus
Nutrition in Eggs
• Yolk of an egg contains more vitamins and
minerals than the whites, but…..
• Yolks also contain more fats & cholesterol!
Cooking Methods for Eggs
• Poached- 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 12-15 minutes. NO FAT=Healthy : )
Can you microwave eggs?!
• YES! But….not in the shell!
This ends Eggs/Dairy for today
• Put your computers and books back in the
original locations. Clean up, Push chairs up to
the table.
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
Legumes, Fruits ,Vegetables & Dairy
Group/Poster Assignment
• Chapter 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
EGGS
• Read Chapter 35
• Answer Review Questions
-1, 2, 3, 4, 5, 14, 16 & 18