PPT-What I Will Learn To explain why food is cooked

To identify the changes that occur when food is cooked To outline three methods of heat transfer To describe moist cooking methods dry cooking methods methods that use fat Reasons for Cooking Food. We are learning to: appreciate how some organisms live in very unusual conditions.. What I’m looking for:. - You recognise what an . extremophile . is. - You learn about . three. case studies and can explain how they are adapted to their environment.. . and. . restaurants. Ways. . of. . cooking. . food. b. oil. : . in . water. , . e. . g. . p. otatoes. . or. . rice. f. ry. : . in . oil. . or. . butter. . above. . the. . heat. , . e. . g. . Foods Liquid (approximate amount) Prepared Food Cooked vegetables: 200 mL( counting – basics & beyond. Francesca Annan RD. Carb counting basics. Most of the glucose in the blood comes from digestion of carbohydrate foods.. Excess glucose is stored as glycogen in muscles and liver. Carbohydrates. Most important source of energy for your body.. Converted to glucose by the body to use for energy. Extra is stored in the muscles and liver for later use.. Types. Simple- endosperm only . THE FLOW OF FOOD:. Preparation. WAYS TO THAW FOOD. Thaw food in a cooler at a temperature of 41 degrees F. or lower. Submerge food under running water at 70 degrees F….make sure water is potable . PERSONAL HYGIENE . No sick employees shall work in kitchen. . Handwash sinks must be readily accessible and supplied with running water, soap, and paper towels. . Wash hands before starting work, after using restroom, before putting on gloves, when changing tasks, after eating, and whenever hands become con-taminated. . Identify different types and market forms of fish and shellfish.. Explain how to buy and store fish and shellfish.. Describe and demonstrate methods for preparing and cooking fish and shellfish.. Key Terms. The Story: 12 Sick, One Thing in Common. What Happened?. May 2014. Center for Disease Control identified 12 people sick in four different states. Seven were hospitalized.. Symptoms:. Bloody diarrhea and severe stomach cramps for greater than 72 hours. Regional Digestive Consultants | Phone: 281 - 528 - 1511 | Fax: 281 - 419 - 8485 | Website: www.rdctx.com | Email: Info@rgdctx.com 1 Dysphasia means difficulty with chewing or swallowing food or liqu 201 Chapter 6 You Will Learn About: The di�erent types of nutri�on informa�on on a food label Ingredient List Nutri�on Facts Panel Nutrient Claims Eat Healt What are Additives?. Additives are substances put into food during processing in order to improve it in some way. . They may be natural, e.g. spices or herbs, or artificial, e.g. tartrazine, which is a yellow colour in sweets and soft drinks.. To understand why food is processed or preserved. To state the aims of preserving foods. To outline the different methods of preserving foods . To develop a set of guidelines for home freezing . Processed Foods. objectives. My Plate/Nutrition Guidelines and Recommendations. Cooking/Cooking Methods. Food Safety . Eating on the Go. Meal Planning and Budgeting. My plate. Myplate.gov. Food Pyramid. fruit. Any fruit, fresh, frozen, or canned in 100% juice falls under this category. It may be whole, cut-cup or pureed. .