QUIETLY….. What is the difference between a “Major” appliance & a “Small” appliance? Write down your thoughts & we shall find out the answers shortly!

Presentación del tema: "QUIETLY….. What is the difference between a “Major” appliance & a “Small” appliance? Write down your thoughts & we shall find out the answers shortly!"— Transcripción de la presentación:

1 QUIETLY….. What is the difference between a “Major” appliance & a “Small” appliance? Write down your thoughts & we shall find out the answers shortly!

2 Food Safety Seguridad Alimentaria TL008 Know your Equipment Conozca su equipo

3 Objectives - objetivo  Explain how to use and care for major kitchen appliances.  Use portable appliances in the foods lab.  Identify various types of kitchen utensils and explain their uses.  Explicar cómo usar y cuidar de las principales aplicaciones de la cocina.  Utilizar aparatos portátiles en el laboratorio de alimentos.  Identificar los distintos tipos de utensilios de cocina y explicar sus usos.

4 Major Appliances  Major appliances are the most costly kitchen tools  They are used for storage, cooking, and cleanup  Electrodomésticos son las herramientas de cocina más costosos  Se utilizan para el almacenamiento, la cocina y la limpieza © Joellen L Armstrong/Shutterstock

5 The Refrigerator - el Frigorífico  Keeps food cold to retard food spoilage  Temperature inside should be 35°F to 40°F  Do not open door unnecessarily  Try not to overcrowd  Mantiene la comida fría para retardar la descomposición de los alimentos  En el interior de la temperatura debe ser de 35 ° F a 40 ° F  No abra la puerta innecesariamente  Trate de no saturar © Filipe B. Varela/Shutterstock

6 The Range - el Range  Basic meal preparation appliance  Most have four surface units, an oven, and a broiler  Comida básica de preparación aparato  La mayoría cuenta con cuatro unidades de superficie, un horno y una parrilla © Jami Garrison/Shutterstock

7 The Microwave Oven - El horno de microondas  Microwave ovens cook using microwaves, or high- frequency energy waves  Hornos microondas cocinar con microondas y ondas de energía de alta frecuencia © Feng Yu/Shutterstock

8 The Microwave Oven - El horno de microondas Microwaves create heat by causing food molecules to vibrate rapidly and creates friction – Microondas haciendo que las moléculas de alimentos a vibrar rápidamente para crear calor y fricciones Saves time & energy - Ahorra tiempo y energía Use and care Uso y cuidado Follow mfg.’s cooking guidelines -Siga MFG. De directrices de cocina Do not turn on an empty microwave oven - No encienda un horno microondas vacío Avoid metal utensils; use microwave-safe paper, glass, and plastic - Evite utensilios de metal; utilizar para microondas de papel, vidrio y plástico Keep interior clean - Mantenga limpio el interior

9 The Cleanup Appliances - Los aparatos de limpieza  Aid in making cleanup quick and easy  Ayuda en hacer una limpieza rápida y fácil  Dishwashers - lavavajillas  Food waste disposers - Los trituradores de desperdicios de comida  Trash compactors - compactadores de basura © Artpose Adam Borkowski/Shutterstock

10 Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Think Further - Piense más  Ask your parents what factors they considered when buying appliances for your home.  Pídeles a tus padres Qué factores consideran al comprar electrodomésticos para su hogar. © Photoroller/Shutterstock

11 Portable Appliances  Portable appliances can be easily moved from one place to another  Popcorn poppers  Mixers, blenders, and food processors  Coffeemakers  Toasters and toaster ovens  Electric skillets

12 Kitchen Utensils - Utensilios de cocina  A kitchen utensil is a handheld kitchen tool used for..  Un utensilio de cocina es un utensilio de cocina de mano utilizada para..  Measuring - medición  Cutting - corte  Mixing - mezclando  Cooking - cocina  Baking - cocción  Read and follow instructions - Lea y siga las instrucciones

13 Measuring Utensils - Utensilios de medición  Measuring utensils help you correctly measure recipe ingredients  Ayuda de utensilios de medición correctamente medir ingredientes de la receta  Dry measuring cups measure dry ingredients, shortening, and chopped foods  Tazas medidoras secos medir ingredientes secos, manteca y los alimentos picados  Liquid measuring cups measure ingredients such as water, milk, oil, and syrup  Tazas medidoras líquidos medir ingredientes tales como agua, leche, aceite y jarabe  Measuring spoons measure small amounts of liquid, dry, and solid ingredients  Cucharas de medir medir pequeñas cantidades de ingredientes líquidos, secos y sólidos

14 Cutting Utensils - Utensilios de corte  Cutting utensils are used to peel, pare, chop, slice, shred, carve, and debone foods  Utensilios de corte se utilizan para pelar, pare, picar, rebanar, desmenuzar, tallar y deshuesar los alimentos © viviamo/Shutterstock

15 Cutting Utensils  Many types of knives - Muchos tipos de cuchillos  French or chef’s knife - El francés o el cuchillo del cocinero  Paring knife - cuchillo de cocina  Utility knife - cuchillo de uso  Carving knife - trinchante  Serrated knife - cuchillo de sierra  Other cutting utensils -  Cutting boards - tablas de cortar  Kitchen shears - tijeras de cocina  Peeler - policía  Shredder-grater - Shredder-rallador Otros utensilios de corte

16 Mixing Utensils - Mezcla Utensilios  Used for mixing, combining, stirring, beating, blending, and whipping  Se utiliza para mezclar, combinar, revolviendo, batiendo, mezcla, y azotes  Mixing bowls  Mixing spoons  Rubber scrapers  Rotary beaters  Whisks  tazones  Mezclar las cucharas  rasquetas de caucho  batidores de Rotary  Batidores © Thomas M Perkins/Shutterstock

17 Cookware and Bakeware – Batería de cocina  Cookware is used to cook on top of the range  Utensilios de cocina se utiliza para cocinar en la parte superior de la gama  Saucepans - cacerolas  Double boiler - doble caldera  Skillets - Sartenes  Griddles - Planchas  Kettles - Hervidores © Evgeny Litvinov/Shutterstock

18  Bake ware is used for baking foods in the oven  Vajilla hornee se utiliza para la cocción de los alimentos en el horno  Cookie sheets - bandejas para hornear  Roasting pans - bandejas para asar  Casseroles - Cacerolas  Cooling racks - bastidores de refrigeración

19 Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What steps can you take to maintain the proper temperature inside a refrigerator?  do not open the door unnecessarily or overcrowd it True or false. A microwave oven cooks food in much less time than a conventional oven.  true continued

20 Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Which type of wooden cutting board should you avoid and why?  avoid boards made of softwoods because bacteria can collect in porous wood and grooves What is the difference between a saucepan and a pot?  saucepans usually have one handle while pots have two

21 Safety and Sanitation Seguridad y Saneamiento

22 Objectives - objetivo ◊Follow safety practices in the kitchen when preparing foods. ◊Siga las prácticas de seguridad en la cocina al preparar los alimentos. ◊List specific guidelines that fall under the steps clean, separate, cook, and chill for keeping foods safe to eat. ◊Directrices específicas de la lista que caen bajo los pasos limpiar, separan, cocinar y enfriar para mantener los alimentos seguros comer.

23 Make It Safe - Que sea seguro  Sanitation is the process of maintaining a clean and healthful environment  El saneamiento es el proceso de mantener un ambiente limpio y saludable  Following sanitary food preparation measures assures that food is safe to eat  Siguiendo las medidas de preparación sanitaria alimentaria asegura que es seguro comer alimentos  Following safety practices will help prevent accidents in the kitchen  Siguiendo las prácticas de seguridad ayudará a evitar accidentes en la cocina

24  Following sanitary food preparation measures assures that food is safe to eat  Siguiendo las medidas de preparación sanitaria alimentaria asegura que es seguro comer alimentos  Following safety practices will help prevent accidents in the kitchen  Siguiendo las prácticas de seguridad ayudará a evitar accidentes en la cocina

25 Using Appliances and Utensils Safely Usando aparatos y utensilios con seguridad  Many accidents are caused by the misuse of equipment  Muchos accidentes son causados por el mal uso? De equipo  Follow all manufacturer’s use and care instructions carefully  Siga uso y cuidado todas las instrucciones del fabricante cuidadosamente  Know how to use utensils, cookware, and bakeware correctly  Saber utilizar los utensilios, utensilios de cocina y los utensilios para hornear correctamente  Practice safety procedures  Procedimientos de seguridad Práctica

26 Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Did You Know? Cooking equipment is involved in two of every five reported home fires; unattended cooking is the leading factor. National Fire Protection Association (NFPA) © Artem Samokhvalov/Shutterstock

27 Keep It Sanitary - Manténgalo Sanitaria  Foodborne Illnesses are sicknesses caused by eating contaminated food  Enfermedades transmitidas por alimentos son enfermedades causadas por el consumo de alimentos contaminados  Special precautions are needed for  Es necesario tomar precauciones especiales para  pregnant women - mujeres embarazadas  young children - niños pequeños  older adults - los adultos mayors  people with weakened immune systems - las personas con sistemas inmunes debilitados

28  If you suspect any food is spoiled, do not taste it and throw it away immediately  Si sospecha de que cualquier alimento estropeado, no pruebo y tirarlo inmediatamente  Food safety involves four basic steps  Seguridad alimentaria implica cuatro pasos básicos  Clean - limpio  Separate - separado  Cook - cocinero  Chill - escalofrío

29 Clean Hands, Utensils, and Surfaces Limpiar las manos, utensilios y las superficies  Keep utensils and work area clean  Guardar utensilios y área de trabajo limpia  Wash hands before handling food and after handling raw meats, poultry, fish, or eggs  Lávese las manos antes de manipular alimentos y después de manipular carne cruda, aves de corral, pescado o huevos © Matthew Benoit/Shutterstock

30  Clean fingernails - uñas limpias  Keep hair back and out of food - Mantenga el cabello hacia atrás y sin comida  Wear a clean apron - Use un delantal limpio  Wear plastic gloves if you have an open sore on your hand - Use guantes de plástico si tiene una herida abierta en la mano

31 Clean Hands, Utensils, and Surfaces Limpiar las manos, utensilios y las superficies  Don’t touch food with your hands if you can avoid it  No tocar la comida con las manos si se puede evitar  Do not lick fingers or cooking utensils  No lamer los dedos o utensilios de cocina  Wash dishes with hot soapy water  Lave los platos con agua caliente y jabón  Replace cutting boards when they become hard to clean; wash and sanitize after each use  Reemplace las tablas de cortar cuando se vuelven difíciles de limpiar; lavar y desinfectar después de cada uso

32  Keep counters clean  Mantenga limpios los mostradores  Wash tops of cans before opening them  Lávese las tapas de las latas antes de abrirlas  Wash fruits and vegetables under running water  Lave las frutas y verduras con agua corriente  Do not use a used hand towel to dry dishes  No use una toalla de mano para secar platos © Piotr Marcinski/Shutterstock

33 Pest Control  Pests can  transfer disease- causing bacteria to food  contaminate surfaces, utensils, food supplies  Keep pests out of your home © holbox/Shutterstock

34 Separate Raw and Cooked Foods Separar los alimentos crudos y cocidos  Keep raw foods separate from other foods because they may contain disease-causing bacteria  Separar los alimentos crudos de otros alimentos porque pueden contener bacterias que causan enfermedades  Cross-contamination is the spread of bacteria from a contaminated food to other food, equipment, or surfaces  La contaminación cruzada es la diseminación de bacterias de un alimento contaminado a otros alimentos, equipos o superficies

35 Separate Raw and Cooked Foods Separar los alimentos crudos y cocidos  Handle perishable protein foods with care  Manejar los alimentos perecederos de la proteína con cuidado  Place them in individual plastic bags at the grocery store  Colocarlos en bolsas de plástico individuales en la tienda de comestibles  Wash cutting boards and other equipment immediately after using  Lave las tablas de cortar y otros equipos inmediatamente después de usarlo  Never serve food on the same plate that held it before cooking  Nunca servir comida en el mismo plato que llevó a cabo antes de cocinar

36 Cook Foods Thoroughly  When eating in restaurants, make sure foods are completely cooked

37 Cook Foods Thoroughly Cocine bien los alimentos  Use a food thermometer to ensure foods are cooked to the recommended temperatures  Use un termómetro para alimentos para asegurar que los alimentos son cocinados a las temperaturas recomendadas  Do not partially cook meats, poultry, or fish  No cocine parcialmente carnes, aves o pescado  Stuff meats, poultry, and fish just before baking and remove stuffing promptly after baking  Peces, aves y carnes cosas justo antes de hornear y quitar relleno con prontitud después de hornear

38 Cook Foods Thoroughly Cocine bien los alimentos  Never set the oven lower than 325°F when cooking meats  Nunca programar el horno inferior a 325° F cuando cocine carnes  Keep hot foods above 140°F  Mantener los alimentos calientes por encima de 140° F  Reheat leftovers to at least 165°F  Recalentar sobras a por lo menos 165° F

39 Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Did You Know? Each year in the U.S. – an estimated 1 in 6 Americans become ill from foodborne diseases – 3,000 die from it Source: Centers for Disease Control and Prevention

40 Chill Foods Promptly Chill alimentos rápidamente  Refrigerator temperatures slow the growth of harmful bacteria  Las temperaturas del refrigerador lento el crecimiento de bacterias dañinas  Keep perishable foods chilled until you are ready to prepare or eat them  Mantener los alimentos perecederos refrigerados hasta que estés listo para preparar o comer  Chill leftover foods as soon as you are done eating  Enfriar los alimentos sobrantes en cuanto termines comiendo

41 Chill Foods Promptly Chill alimentos rápidamente  Select frozen and refrigerated foods last  Seleccione alimentos congelados y refrigerados últimos  Get foods home as soon as possible  Obtener alimentos a casa tan pronto como sea posible  Promptly store foods needing refrigeration  Almacenar rápidamente los alimentos que necesitan refrigeración  Wrap foods properly for storage  Envuelva los alimentos correctamente para el almacenamiento

42  Use thermometers to monitor storage temperatures  Use termómetros para controlar las temperaturas de almacenamiento  Keep freezer at 0°F or lower  Mantenga el congelador a 0 ° F o menos  Keep refrigerator at 40°F or lower  Mantenga el refrigerador a 40 ° F o menos  Thaw perishable foods overnight in the refrigerator or in the microwave just before cooking  Descongele los alimentos perecederos durante la noche en el refrigerador o en el microondas justo antes de cocinar

43  Marinate meat, poultry, and fish in the refrigerator  Marinar la carne, aves y pescado en el refrigerador  Never leave perishable foods out over two hours  Nunca deje los alimentos perecederos fuera más de dos horas  Put leftovers in shallow containers and refrigerate or freeze promptly  Guarde las sobras en recipientes poco profundos y refrigerar o congelar rápidamente  Keep cold foods—below 40°F  Mantenga los alimentos fríos por debajo de 40 ° F

44 Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review True or false. If you suspect a food is spoiled, you can take a small taste to find out.  false—do not taste it Define cross-contamination.  spread of bacteria from a contaminated food to other food, equipment, or surfaces

45 Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review At what temperatures should a freezer and refrigerator be kept?  freezer: 0°F or lower; refrigerator: 40°F or lower What are two safe ways to thaw out perishable foods?  thaw out overnight in the refrigerator; thaw out in the microwave just before cooking

46 Using a Recipe Usando una Receta

47 Objectives - objetivo  Identify the information found in a recipe and follow it successfully.  Demonstrate proper measuring techniques for different types of ingredients.  Define cooking terms used in recipes.  Describe two categories of cooking methods.  Identificar la información encontrada en una receta y seguirlo con éxito.  Demostrar técnicas de medición adecuadas para diferentes tipos de ingredientes.  Defina los términos de cocción utilizados en las recetas.  Se describen dos categorías de métodos de cocción.

48  A recipe is a list of ingredients with a complete set of instructions for preparing a food product  Una receta es una lista de ingredientes con un conjunto completo de instrucciones para la preparación de un producto alimenticio Recipe - receta

49 Understanding How to Use Recipes Entender cómo utilizar recetas  Ingredient list tells you what ingredients you need and the exact amounts of each  Lista de ingredientes te dice qué ingredientes necesita y las cantidades exactas de cada uno  Preparation directions tell you  how to combine the ingredients  sizes for cookware or bakeware  oven temperatures and cooking times  Yield tells how many servings it makes

50 Steps for Using Recipes  Read the entire recipe before you start to cook  Note any abbreviations used  Gather ingredients and utensils before starting continued © Piotr Marcinski/Shutterstock

51 Steps for Using Recipes  Preheat the oven if necessary  Follow directions exactly  Use timers for accurate cooking and baking times

52 Using Ingredient Substitutions If you are missing an ingredient, you can make a substitution Missing Ingredient Substitution 2 egg yolks1 whole egg 1 cup of buttermilk1 cup of milk with 1 tablespoon of vinegar 1 tablespoon cornstarch 2 tablespoons of flour

53 Measuring Techniques  Measuring dry ingredients  Use dry measuring cups or measuring spoons  Overfill a cup or spoon and level it off with a straight-edged spatula or knife

54 Measuring Techniques  Measuring liquids  Use glass or clear plastic measuring cups  Measure on a flat surface  Fill to the correct measurement line; check at eye level  Use measuring spoons for small amounts © PeterG/Shutterstock

55 Measuring Techniques  Measuring shortenings and other solid foods  Use dry measuring cups; use measuring spoons for small amounts  Press ingredient into the cup or spoon so no air space remains  Level it off with a straight-edged spatula or knife

56 Understanding Recipe Terms bastecut in beatdice blenddredge brownfold chopknead creammarinate continued

57 Understanding Recipe Terms mashsear mincesift mixslice reconstitutestir scaldwhip

58 Changing the Yield  Recipes can be adjusted to change yields  Measurement equivalents are amounts that are equal to other amounts  Example: 1/4 cup equals 4 tablespoons  When changing recipe yield, write down ingredient amounts to avoid confusion

59 Learning Cooking Methods  Knowing various cooking methods will help you create tasty, nutritious meals © Kruchankova Maya/Shutterstock

60 Basic Cooking Methods  Moist heat cooking methods  food is cooked in a humid environment © Danie Nel/Shutterstock

61 Basic Cooking Methods  Moist heat cooking methods  b oil  stew  b raise  simmer  s team  Basic microwave cooking uses moist heat

62 Basic Cooking Methods  Dry heat cooking methods  food is cooked in hot air or on a hot surface without added moisture © ppart/Shutterstock

63 Basic Cooking Methods  Dry heat cooking methods  bake/roast  broil  deep-fry  g rill  panbroil  panfry  stir-fry

64 Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Think Further  What are your most and least favorite cooking methods? Why? © Joao Virissimo/Shutterstock

65 General Cooking Guidelines  Conserve nutrients  Avoid overcooking food  Use as little water as possible in simmering  Use the liquid in which foods are boiled to make soups, sauces, and gravies

66 Microwave Cooking  Most foods cook much faster in a microwave oven than in a conventional oven continued © Paul Orr/Shutterstock

67 Microwave Cooking  Microwaves are used to defrost foods at the last minute  Pierce skins or wrappers before microwaving to prevent exploding food items  Cover foods in the microwave  Use a microwavable dish with lid or microwave-safe plastic wraps continued

68 Microwave Cooking  When using microwave-safe plastic wraps  leave about 1 inch of space between plastic and food  leave a loose corner for venting  Promote even cooking by stirring, rearranging, or rotating the food  Many recipes recommend standing time to allow the food to finish cooking

69 Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What information must a recipe include?  ingredient list, preparation directions, sizes for cookware or bakeware, oven temperatures, cooking times, yield How can you check the accuracy of your measurement of a liquid?  check it at eye level continued

70 Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Use measurement equivalents to halve a recipe that requires ¼ cup of shortening.  a measurement equivalent of ¼ cup is 4 tablespoons; half of 4 tablespoons is 2 tablespoons How can you promote even cooking in a microwave oven?  by stirring, rearranging, and rotating food

71 Cooking Smart

72 Objectives  Plan a meal management time plan at home.  Demonstrate how to work as an effective team member in the foods lab.

73 At Home  Goal: Have all the food ready and at the right temperature at serving time  The key lies in planning and scheduling

74 Using a Time Plan  Write a time plan to help coordinate your cooking schedule  Establish the time you want the meal served  Count back to decide when to start each part of the meal  When serving many foods that are cooked in the oven, choose foods that have compatible oven temperatures

75 Making Meal Preparations  Some dishes can be prepared or assembled ahead of time  soups  salads  casseroles  Prepare several dishes at once, then freeze and reheat later

76 Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Think Further  What are some meal preparation-related tasks you can do ahead? What are the advantages of doing such tasks ahead? © Dmitriy Shironosov/Shutterstock

77 Using Computer Technologies  Microwave oven  Range  Coffeemaker Tiny computers called microprocessors are in appliances

78 Using Computer Technologies  Personal computers and electronic devices  Store recipes and menu plans  Calculate amounts of ingredients  Prepare shopping lists  Access websites

79 At School  When you prepare food at school, you learn  cooking  teamwork

80 Working with Others  Limited class time must be scheduled carefully  Plan ahead so teamwork goes more smoothly  Know what tasks you are expected to complete and when  Be cooperative and have a positive attitude

81 Planning the Lab  A work plan is a detailed list of all duties that need to be completed  Identify who will perform each task  List ingredients and utensils needed

82 Making Out the Shopping List  Determine what foods you will prepare (teacher)  Locate recipes  List all ingredients needed

83 Making a Time Schedule  Make a time schedule that includes all the tasks to be done  Prioritize tasks in order of importance  List tasks that require the most time first  Decide who will perform each task

84 Evaluating the Lab Experience  Evaluate yourself  Ask what you did well  Identify areas in which you can improve  Evaluate your group as a whole  How can you improve on weak areas?

85 Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What is the goal of timing in meal preparation?  having all the food ready and at the right temperature at serving time As a beginning cook, what tool can you use to coordinate your cooking schedule?  a time plan

86 Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What two important skills do you learn when preparing food at school?  cooking and teamwork What information is included in a work plan used in a lab?  a list of duties that must be completed during the lab, who will perform each task, ingredients and utensils needed

87 Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Glossary bakeware. Equipment used for baking foods in an oven. convection cooking. A method of cooking that involves circulating hot air over all food surfaces, allowing food to cook quickly and evenly.

88 Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Glossary cookware. Equipment, including saucepans and skillets, used for cooking on top of a range. cross-contamination. The spread of bacteria from a contaminated food to other food, equipment, or surfaces.

89 Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Glossary foodborne illness. A sickness caused by eating contaminated food. kitchen utensil. A handheld kitchen tool used for measuring, cutting, mixing, cooking, or baking tasks. measurement equivalent. An amount that is equal to another amount, such as one-fourth cup equaling four tablespoons.

90 Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Glossary portable appliance. A cooking aid that can be easily moved from one place to another. recipe. A list of ingredients with a complete set of instructions for preparing a food product.

91 Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Glossary sanitation. The process of maintaining a clean and healthful environment. work plan. A detailed list of all the duties that must be completed during a lab experience.