Safety in the Kitchen
Safety Hazards
A hazard is something that can cause harm. They include burns from steam, cuts from improper knife handling, falls etc.
6 Essential Nutrients
Protein, fat, carbohydrates, vitamins, water & minerals
Design Process
1. Identifying & Defining
2. Researching & Planning
3. Producing & Implementing
4. Testing & Evaluating
Milk
Cheese
Cream
Butter
Yoghurt
A recipe is..
A set of instructions for preparing a particular dish including a list of the ingredients required.
Food Poisoning
The name for the range of illnesses caused by eating or drinking contaminated food or drink. It is also called foodborne illness. Symptoms include diarrhoea, abdominal pain, nausea and weakness.
Nutritional Guides
A document developed by the Australian government that gives advice on eating for health and wellbeing. They are based on scientific evidence.
They include:
* Australian Guide to Healthy Eating
* Australian Dietary Guidelines
* The Healthy Eating Pyramid
Aesthetics. (Appearance, presentation etc).
Characteristics of Dairy
Characteristic: A feature or description.
e.g. Creamy in texture and off-white in colour.
- We need to change the number of serves/portions
- Swap ingredients for dietary needs
- Need to make it healthier
- We want to change the flavour
Preventing Foodborne Illness
Purchasing, storage, preparation & cooking, cleaning.
Function of Carbohydrates
Fuel your body, especially central nervous system and brain.
Protect against diseases.
Food includes:
Wholegrains, potatoes, pasta, legumes, fruit, desserts, lollies.
Design Specification
* Dairy
* Target Market
* Type of Meal
* Nutritious
* Number of Serves
Properties of Dairy
Property: An attribute or quality it has.
e.g. Dairy contains many minerals including large quantities of calcium.
Altering the number of serves
To decrease, you divide
Preventing Accidents
Preventing or minimising:
* Slips, trips & falls
* Burns & cuts
* Chemical Exposure
Function of Protein
Provides the building blocks of the body and not just for muscle - every cell from bone to skin to hair contains protein.
Used to fuel the body as a last resort.
Food Examples:
Meat, fish, poultry, beans, soy, nuts & grains.
Design Limitation
* Cost
* Equipment
* Skills
* Time
* Food Availability
1 cup of milk
1/2 cup evaporated milk
2 slices hard cheese
1/2 cup ricotta
3/4 cup yoghurt
Before we modify a recipe, we must think about:
* Are the new ingredients going to taste nice together?
* If you remove an ingredient, is the flavour going to be affected?
* Are you changing the portion - Are you able to evenly divide all of the ingredients?
Food Allergy Vs Intolerance
Food Intolerance: Digestive System
Not life threatening. May make you feel unsettled. E.g. Lactose intolerance
Food Allergy: Immune System
Can be life threatening, e.g. Anaphylaxis. Allergens include nuts, soy, etc. Must use EpiPen
Function of Fat
Supports the body's functions such as vitamin and mineral absorption, blood clotting, building cells and muscle movement.
Provides energy & insulation.
Food Examples:
Nuts, seeds, fish and vegetable oils, butter, cheese, red meat & icecream.
The 2 C's in ACCESS FM
Cost (To make/to buy - is it cheap, why?)
Customer (user group/buyer).
Characteristics and Properties of Cow's Milk
Characteristics:
- Creamy texture
- White in colour
- Sweet smell
- Thin runny consistency
- Creamy smooth mouth feel
Properties:
- Contains lactose
- Very high in calcium
- Contains amino acids
Title
Number of serves
Ingredients
Picture
Metric Quantities
Method
Prep Time & Cook Time