FACS Unit 6: Food and Nutrition

Part II

Grocery ShoppingStores and Techniques

6.9

Where to Shop Supermarkets Warehouse stores Food cooperatives Health food stores Specialty stores Convenience stores Farmer’s markets

6.9

Supermarkets Large stores that sell not only food but

also many other items and services. Can have as many as 20,000 different food

items. Most offer a variety of customer services. In a large, busy supermarket, it may be

difficult to buy just a few items in a hurry.

6.9

Warehouse Stores Offer basic items with few customer

services. Prices lower than in most supermarkets. Most are large, but have a limited variety

of items. Items usually displayed in cartons rather

than on shelves. Shoppers bag their own groceries and

carry them out.

6.9

Food Cooperatives Food distribution organizations mutually

owned and operated by a group of people. Members buy food in quantity and do the

sorting, unloading, and other work themselves. This keeps costs down.

Some cooperatives are licensed to sell to the public as well as to members.

6.9

Health Food Stores Offer a wide range of foods, including

items seldom found elsewhere. Foods are likely to be more expensive than

in other stores.

6.9

Specialty Stores Limited to specific items, such as fish,

meat, baked goods, delicatessen foods, or ethnic foods.

Prices usually higher than supermarkets, but customers may get personal attention and fast service in return.

May carry food items, such as ethnic staples, not readily found elsewhere.

6.9

Convenience Stores Fast service. Usually open early and close late. Some open 24 hours. Small size makes shopping quicker. Do not carry a full line of groceries. Prices generally higher than supermarkets.

6.9

Farmer’s Markets Also known as greengrocers. Specialize in fresh fruits and vegetables. Selection depends on the area and season. Locally grown foods can be fresher and

less expensive than those in the supermarket.

Some markets are closed during cold-weather months.

6.9

Shopping Describe grocery shopping techniques.

(6.10)

Shopping Techniques Getting Ready to Shop

Make a list. Have a budget. Check supermarket specials and coupons. Decide where to shop. EAT SOMETHING!!!

6.10

MilkMcDonald’sDeli

Cleaning

Supplies

Prod

uceM

eatF

ridge C

ase

Chips / Crackers

Cookies / Candy

Dry Goods

Cereal

Cokes

Fridge Case

Junk

Junk

New Items

New Items

Egg

s

Bakery

Cards

Books

Office Supplies

Pet Supplies

Bread

Freezer Case

Freezer Case

Dry Goods

Dry Goods

Clearance

Grocery Store Floor Plan

Be Aware!

Shopping Techniques Comparison Shopping

Compare brands National brands

products sold across the country and advertised nationally

Private label, or store brand Packaged for a particular chain of stores. Usually

cheaper than national brands. Nutritional value same as national, but may be different quality.

Generic plain packaging, less expensive. Quality and

appearance may be less appealing.

6.10

Shopping Techniques Reading labels

list name of product, weight of contents, ingredients listed from most to least, and often the name and address of the manufacturer. Read nutrition facts panel to make healthful food choices.

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

Usually posted on shelf near item. If not posted, figure by dividing the total cost of the package by the number of units (ounces or pounds).

6.10

Shopping Techniques Check the food product dating.

Date used to indicate product freshness.

Three types of dating:

“Sell by” or “pull by” date – last day a product should be sold if the food is to remain fresh for home storage.

“Pack date” – when the food was processed or packaged.

“Best if used by date” tells when the food should be used for best quality.

6.10

Shopping Techniques Food Quality

Buying Produce

Avoid bruised and wilted produce.

Handle some produce to get a better idea of its quality.

Avoid buying root vegetables with sprouts.

Handle fruits and vegetables gently.

6.10

Shopping Techniques Buying Protein Foods

Color: bright red beef, grayish pink pork, creamy white to yellow poultry without bruises or torn skin.

Fish should smell fresh and be firm to the touch. Check the percentage of lean on ground beef packages. Open egg cartons to check for cracked eggs before you

buy. Buy only as many legumes as you can use within six

months. Legumes: plants in which seeds grow in pods, such

as beans, peas, and lentils.

6.10

Shopping Techniques Buying Dairy Products

Pasteurized: the milk has been heated to destroy harmful bacteria.

Homogenized: the fat particles in the milk have been broken up and distributed throughout the milk.

Check safety seals on milk, yogurt, and cottage cheese.

Choose low-fat cheeses and milk when possible.

6.10

Shopping Techniques Buying Grain Products

Select products that contain whole grain or bran for more nutrients and fiber. Look for enriched products.

Check cereal labels for sodium, sugar, and fat content. Check out the varieties of pasta and rice.

Buying Packaged and Convenience Foods Read labels carefully for fat, sugar, and sodium. Some are frozen while others are stored at room

temperature.

6.10

Being a good consumer doesn’t stop when you finish shopping…

make sure you properly store the food you purchase!

Food Storage Techniques

Refrigerator Magnet Assignment See your Fact Sheet for a study tool

Keep freezer at or below 0°. Refrigerator should be between 32° and

40°.

6.11

Food and Kitchen Safety

Introduction More accidents occur in the kitchen than any

other room of the home. Most accidents can be prevented with some thought, pre-planning and attention to detail. We will be covering: How to prevent injuries in the kitchen. How to prevent food-borne illness.

6.12

Preventing Injuries Common injuries in the kitchen:

Cuts

Burns & Fires

Electrocution

Falls

Poisoning/Chemical Hazards

6.12

Preventing Cuts Using knives safely:

A sharp knife is safer than a dull knife. Use an acrylic cutting board, and cut food away

from your body. If the knife falls, jump back and let it drop. Never use a knife to open cans or pry lids. Wash and store knives and other sharp objects

separately from other utensils.

6.12

Preventing Cuts Removing broken glass safely:

Sweep broken glass into a dustpan immediately.

Wipe the area with several layers of damp paper towel to remove glass chips.

Place broken glass and damp paper towels in a paper bag and place the bag in a trash container.

6.12

Preventing Burns Using cookware safely:

Turn the handles of cookware inward on a range. Use thick, dry potholders when handling hot pans. Open lids, like a shield, away from your body to

avoid steam burns. Pull out the oven rack first when removing hot

cookware from the oven. Remember that the heating elements on electric

ranges remain hot for a long time after being turned off.

6.12

Preventing Burns Using a microwave oven safely:

Follow the manufacturer’s instructions, especially for cooking and heating times to avoid burns from overheated foods.

Do not use excessive amounts of time to heat water or liquids to avoid “super heating” (past boiling temperature) which can cause liquids to “explode” under certain conditions.

Follow the manufacturer’s recommendations for appropriate cookware.

Use potholders to remove hot cookware. Heated food and steam can make even “microwave safe” cookware hot.

Never place metal or aluminum products in the microwave! Open lids or remove plastic wrap away from you to avoid

steam burns. Microwaves should not be operated when they are empty.

The FDA has regulated microwave oven manufacturing since 1971. As long as the microwave oven meets FDA standards and is used as directed it is said to be safe.

6.12

Preventing Fires Avoiding fires in the kitchen:

Store oils away from the stove. Wear short or close-fitting sleeves while cooking. Tie back long hair when cooking. Keep towels, potholders, paper towels, and other flammable

materials away from the stove and oven. Clean up grease build-up from the stove, oven and the exhaust

fan regularly. Avoid leaving the kitchen while cooking. Have a smoke detector near the kitchen.

6.12

Preventing Fires Putting out small fires in the kitchen:

Small Pan Fires Use a larger lid to smother the flame.

Grease Fires Use baking soda to put out the fire — water or flour

will only make the flames larger. Clothing Fires

If your clothes catch on fire - Stop, Drop & Roll! Fire Extinguishers

Always have fire extinguishers or baking soda readily available in the kitchen in case of fires.

6.12

Preventing Electrocution Operating electrical appliances safely:

Unplug any electrical appliance, like a toaster, before removing food or objects that have become stuck in the appliance.

Unplug electrical appliances from the outlet by grasping the plug, not the cord.

Keep cords away from heat sources or from hanging over the edge of the counter.

Dry hands completely before operating electrical appliances.

Keep electrical appliances away from water.

6.12

Preventing Falls Avoiding falls, bumps & bruises:

Clean up spills immediately with paper towels. Keep cupboard doors and drawers closed or

shut when they are not in use. Use a ladder/stool to retrieve high or

hard-to-reach objects.

6.12

Preventing Poisoning Using household chemicals safely:

Keep drain cleaners, household cleaners, and other products which contain poisons in their original containers.

Read all product labels and only use as intended.

Store dangerous products out of the reach of children and pets, and away from food items.

Don’t mix cleaning products together. Mixing some chemicals may cause a hazardous reaction.

6.12

Labels

CAUTION

CorrosiveAvoid Contact

Chemical Hazards Pay attention to the labels:

Hazard Potentially dangerous.

Flammable Anything that ignites easily or is capable of burning rapidly.

Use and Care Instructions Instructions written by manufacturers to inform consumers

how to use and care for the product. Caustic Cleaner

Household cleaner that may burn or corrode the skin on contact.

Poisonous Capable of harming or killing if ingested.

6.12

Preventing Injury to Children Childproofing your kitchen:

If you have children under the age of 2 in the house, use a safety gate to the kitchen.

Remove small magnets from the refrigerator to prevent choking accidents.

Put a cover over the garbage disposal switch. Move household chemicals out of children’s

reach and/or put safety latches on all cupboards. Store knives out of the reach of children. Teach children about kitchen safety!

6.12

Safety Phone Numbers Every kitchen should have a list of

important phone numbers in case of an emergency.

Safety phone numbers include: Fire Department Ambulance/Emergency Medical Care Family Doctor Poison Control Center

6.12

Food-borne Illness A food-borne illness is a disease

transmitted by food, the source of which is bacteria, or toxins produced by bacteria.

Symptoms are flu-like including nausea, vomiting, diarrhea, fever, and other reactions, lasting a few hours to several days.

6.12

Food-borne Illness Some bacteria is safe and commonly

eaten, such as yeast in bread, bacteria in yogurt, and mold in blue cheese.

By proper handling of food, illness can be prevented.

6.12

Risky Foods for Food-borne Illness Risky foods are foods that are most likely to cause

food-borne illness. Risky foods include:

Raw meat, poultry, eggs, milk (unpasteurized) and shellfish.

Raw fruits & vegetables which have been processed in unsanitary conditions (especially sprouts and unpasteurized fruit juices).

Cooked plant products like pasta, rice and vegetables.

Unpasteurized dairy products (soft cheeses). Extra care must be taken to avoid food-borne illness

when handling these foods.

6.12

Preventing Food-borne IllnessTo fight bacteria that may cause food-

borne illness, follow these steps to food safety:

Cook foods thoroughly to destroys harmful bacteria that may be present in food.

Separate foods to avoid cross-contamination!

Chill - follow the COOL rules!

Clean hands, surfaces and produce.

6.12

Preventing Food-borne Illness COOK foods thoroughly to destroys harmful

bacteria that may be present in food: Ground Beef - internal temperature of 160° F;

should no longer be pink. Meat & Poultry - Cook until juices run clear. Roasts

& steaks to at least 145° F. and Poultry 170° to 180° F.

Eggs - Cook until the yolk and whites are firm. Seafood - Cook until opaque and flakes easily with a

fork. Leftovers - Reheat quickly at a high temperature.

Internal temperature should be at least 165° F. Bring sauces, soups and gravies to a boil.

6.12

Preventing Food-borne Illness SEPARATE foods to avoid cross-contamination!

Safely separate raw meat and seafood from other foods in your shopping cart and your refrigerator.

Wash hands, cutting boards, dishes and utensils after they come in contact with raw meat, poultry, eggs and unwashed produce.

Place cooked food on a clean plate. In the refrigerator, place raw foods in a sealed container to

prevent meat juices from dripping on other food.

Wipe up meat juice from all surfaces promptly.

6.12

Preventing Food-borne Illness Follow these COOL rules:

Keep foods out of the Danger Zone (40° F. - 140° F.) Thaw foods in the refrigerator or microwave. A refrigerator can be too full. Cold air must circulate

to keep food safe.

CHILL leftovers: Remember the 2-hour rule - refrigerate foods within

2 hours. Divide large amounts of leftovers into smaller, low

containers for quick cooling. Use a cooler or ice pack to keep perishable food cold,

especially on hot summer days. When in doubt, throw it out!

6.12

Preventing Food-borne Illness

Wash hands before and after handling food; and after using the bathroom, handling pets, or changing diapers.

Wash hands with hot, soapy water.

Scrub hands, wrist and fingernails for at least 20 seconds.

Rinse with hot water.

Dry with a paper towel.

CLEAN hands, surfaces and produce!Hands:

6.12

Preventing Food-borne Illness CLEAN hands, surfaces and

produce! Surfaces:

Use paper towels to clean kitchen surfaces. Wash cutting boards, counters and utensils

with hot, soapy water. Wipe up spills in the refrigerator, microwave

and stove immediately.

Produce: Wash raw produce under running water.

Use a small vegetable brush to remove surface dirt.

Cut away any damaged or bruised areas.

6.12

What’s Wrong in this Picture?

6.12

Tools of the Trade

Kitchen Appliances and Utensils

6.13 6.14

Utensils Utensils are small kitchen tools.

Without utensils, it would be hard to measure, mix, or prepare food.

Sturdy, well-made utensils will last a long time.

6.13

Types of Utensils Measuring Utensils

Mixing Utensils

CUTTING AND

CHOPPING UTENSILS

OTHER KITCHEN UTENSILS

6.13

Measuring Utensils

Dry Measuring Cups

Liquid Measuring Cups

Measuring Spoons

6.13

Measuring Utensils Dry Measuring Cups

Used to measure dry ingredients such as flour and sugar.

Come in sets: ¼ cup, 1/3 cup, ½ cup, and 1 cup.

6.13 6.14

Measuring Utensils Liquid Measuring Cups

Have a spout for pouring and measurements marked on the side in cups, ounces, and milliliters.

Common sizes are 4 cups, 2 cups, and 1 cup.

6.13 6.14

Measuring Utensils Measuring Spoons

Used for measuring smaller amounts of liquid and dry ingredients.

Common sizes are ¼ teaspoon, ½ teaspoon, 1 teaspoon and 1 tablespoon.

6.13 6.14

Mixing Utensils Mixing Bowls Mixing Spoons Plastic or Rubber Scrappers Pastry Blenders Wire whisks Sifters Rotary Beaters

6.13

Mixing Utensils Mixing Bowls

Hold the ingredients you mix and come in graduated sizes.

6.13 6.14

Mixing Utensils Mixing Spoons

Have long handles and are used to combine ingredients.

Made of metal, plastic or wood.

6.13 6.14

Mixing Utensils Plastic or Rubber

Scrappers

Used to scrape bowls and mix ingredients together.

Have a wide, flexible blade.

6.13 6.14

Mixing Utensils Pastry Blenders

Used to cut shortening into flour for piecrusts and biscuits.

6.13 6.14

Mixing Utensils Wire Whisks

Used for beating and blending.

Especially efficient to stir sauces and beat egg white mixtures. 6.13

6.14

Mixing Utensils Sifters

Sift and mix dry ingredients together as they pass through a mesh screen.

6.13 6.14

Mixing Utensils Rotary Beaters

Also known as hand beaters.

Use it to beat eggs and mix thin batters like pancake batter.

6.13 6.14

Cutting and Chopping Utensils Paring Knives

Utility Knives

Chef’s Knives

Bread Knives

6.13

Cutting and Chopping Utensils

Paring Knives

Peeling fruits and vegetables

6.13 6.14

Cutting and Chopping Utensils

Utility Knife

All-purpose knife for cutting and slicing food.

6.13 6.14

Cutting and Chopping Utensils Chef’s Knife

Used for cutting, mincing, and dicing.

Most valuable knife in the kitchen.

6.13 6.14

Cutting and Chopping Utensils Bread Knife

Used for slicing baked goods.

6.13 6.14

Kitchen Appliances Refrigerator Stove Oven Dishwasher Garbage Disposal Plate Warmers Small Appliances

Blender, rotisserie, toaster, microwave, mixer, food processor, etc

6.14

Using a Microwave Use a container 2 or 3 times larger than amount

of food. Cut foods in to uniform-sized pieces. Keep foods that won’t cook as quickly toward the

outside of microwave container. Cover foods to prevent drying out and spattering. Follow package instructions. Rotate the food. Stir. Rearrange. Invert

6.15

What is a recipe? A recipe is a set of

directions used in cooking.

Recipes list the amounts of ingredients needed and tell you what to do with those ingredients.

6.17

How To Choose A Recipe…

Does it sound good?

How long will it take to prepare?

Do I understand all the steps?

Do I have all the necessary equipment and ingredients?

6.17

Abbreviations and Equivalents Abbreviations

A short form of a word.

Used to save space

See chart on page 474

Equivalents

Amounts that are equal to each other.

You should become familiar with basic equivalents.

6.18

Measuring

Measuring dry ingredients such as flour, sugar, salt and baking powder

6.19

Measuring

Measuring liquid ingredients such as milk, water, or oil

6.19

Measuring

Measuring fats

6.19

Recipe Terms

See pages 476 – 478 in textbook for mixing, cutting, and other cooking terms.

6.20

How Can You Alter A Recipe? The yield is the

amount of food or number of servings a recipe makes.

It takes a little math to alter a recipe.

6.21

Changing the Yield To Cut Recipe In Half…

Divide the number of servings you want by the original yield.

Multiply the amount of each ingredient by ½. Convert measurements as needed. Calculate the new amount for each ingredient

in the recipe.

6.21

Changing The Yield To Double A Recipe…

Multiply the amount of each ingredient by 2.

This also requires a pan that is twice as large or two pans.

Baking time also may have to be adjusted as it will possibly take longer to bake.

6.21

Making Substitutions

See page 481 for solutions to missing ingredients.

6.21

Food Preparation Techniques Terms copied from the book.

6.21

Types of Meal Service Family-Style Service

Plate Service

Head-of-Table Service

Buffets

6.22

Family-Style Service Dinner plates placed

at each person’s seat.

Food is served in dishes on the table.

Food is passed around to each person.

6.22

Plate Service Plates are prepared in

kitchen.

Plates are then taken to the table and put at each place setting.

Hostess prepares plates.

6.22

Head of Table Service

Special occasion meals

Person at head of table serves food on plates and passes them down the table to each person.

6.22

Buffets

Good for larger crowds.

Dishes, flatware, napkins, and serving dishes are placed on a counter or table and people help themselves.

6.22

Advantages and Disadvantages of Each

Which is most likely to cause overeating?

Which may lead to wasted food?

Which is best for a family with children?

For casual entertaining?

For formal entertaining?

6.22

Correct Procedure for Setting A Table

6.23

Cover

This is the arrangement of the tableware that each diner will need for a meal.

6.23

Place Setting

The arrangement of tableware and flatware for each person.

Tableware Dishes, glasses, and flatware

Flatware The eating utensils (silverware)

6.23

Setting the Table CorrectlySee page 440

6.23

General Rules for Acceptable Table Manners

Etiquette

The accepted rules of behavior at a meal.

See page 440 for guidelines.

6.24

General Guidelines When Eating Out Some require

reservations.

Be sure you know the price range and dress code.

Be on time if you have a reservation.

6.24

Guidelines When Eating Out

Usually a host/hostess

If there is none, seat yourself

6.24

Ordering From The Menu Courses

Parts of the meal

Appetizer An optional first course

Entrée Main course

A La Carte Each item has an

individual price

6.24

Acceptable Behavior in a Restaurant Don’t be disruptive and loud.

Politely ask server when things are needed.

If it is urgent, get your servers attention by raising your hand.

6.24

Paying the Bill and Tipping Agree on who is

paying before going out to eat.

Sales tax is going to be added to your bill.

Leave a tip for your server.

6.24

Tipping A customary tip is 15 to 20 percent of the

bill before tax.

A tip is for service, not food.

A service charge (gratuity) could be added for a large group. In this case, you don’t have to leave a tip.

6.24

Table Manners Assume you have a friend who says that

eating is meant to be enjoyed and trying to ensure good table manners gets in the way of having a good time.

Do you agree or disagree with your friend’s opinion? Explain

6.24

Occupations in Food and Nutrition P.446

6.26

Foods Careers - Personality Traits

P. 446

6.27