Basic Food

• Canning is a process in which food is sterilized and sealed in an airtight container.
• Course: NUDI 30013 Basic Foods 1
• Course Description:

  • Study of principles essential to preparation and cooking of different food classes
  • Emphasis on principles underlying preparation and cooking for quality, palatability, and nutritive value
  • Laboratory experience includes gaining skills in kitchen equipment use and cooking methods
• Course Objectives:

  • Enumerate basic principles in food preparation
  • Identify and explain changes during food preparation and cooking
  • Apply principles learned in food preparation
  • Discuss basic chemical and physical inquiry affecting food behavior
  • Discuss common problems in preparation and ways to prevent/alter them
  • Present artistically acceptable finished products
  • Utilize basic resources economically and handle kitchen tools efficiently
  • Develop standard techniques in food preparation and work effectively as a team member
• Foodservice Nutritionist - Dietitians coordinate, assess, and plan foodservice processes in various institutions

  • Laboratory activities require a properly accomplished requisition of necessary tools and materials
  • Requisition involves a written request with specific details and submission to the custodian prior to the activity
• Food Safety Plan:

  • Follow steps and procedures throughout food preparation process
  • Develop a food safety plan using the HACCP method (Hazard Analysis Critical Control Points)
  • Seven HACCP principles:
  • Hazard analysis
  • Identifying critical control points
  • Establishing critical limits
  • Establishing monitoring procedures
  • Establishing corrective actions
  • Establishing verification procedures
  • Record keeping
• Causes of Foodborne Illnesses:

  • Most foodborne illnesses result from eating contaminated food
  • Contaminants can be chemical, physical, or biological
  • Improper food handling practices can lead to foodborne illnesses
• Ways to Keep Food Safe During Preparation:

  • Sanitize hands and surfaces
  • Separate raw and cooked food
  • Cook food thoroughly at proper temperatures
  • Keep food at safe temperatures
  • Use safe water and fresh ingredients
• Conditions that allow bacteria to multiply and increase the risk of contamination:
• Oxygen:

  • Aerobic bacteria require oxygen to grow and will not multiply in an oxygen-free environment
  • Anaerobic bacteria will only grow in oxygen-free environments
• Moisture:

  • Bacteria need moisture to survive and will grow rapidly in moist foods
  • Dry and salted foods are at lower risk of being hazardous
• Rules of safe food storage:

  • Prevent contamination of foods
  • Prevent growth of bacteria that may already be in foods
• Temperature control is important to keep perishable foods out of the Temperature Danger Zone (41°F to 135°F / 5°C to 57°C) to avoid bacterial growth
• Flow of food:

  • Follow the four-hour rule: Do not let food remain in the Temperature Danger Zone for more than 4 cumulative hours between receiving and serving
• Receiving:

  • Safe food handling begins when food is unloaded from the delivery truck
  • Inspect deliveries and reject damaged or improperly stored items
  • Label items with delivery or use-by dates
  • Transfer items immediately to proper storage
• Dry Food Storage:

  • Store dry foods in a cool, dry place away from the floor and wall
  • Keep containers tightly closed to protect from contamination
• Freezer Storage:

  • Keep frozen foods at 0°F (-18°C) or lower
  • Keep frozen foods tightly wrapped to prevent freezer burn
  • Label and date all items
  • Thaw frozen foods properly to avoid bacterial growth
• Refrigerator Storage:

  • Keep perishable foods properly refrigerated
  • Chill foods quickly before placing in the refrigerator
  • Keep cooked foods above raw foods to prevent contamination
• Safety in the Kitchen:

  • Proper layout ensures smooth workflow and eliminates backtracking
  • Mise en place ensures everything is in place before cooking
  • Standard recipe lists necessary ingredients and kitchen tools
• Personal Hygiene:

  • Personal hygiene is as important as food safety in the kitchen
  • Involves cleanliness, wearing clean uniforms, and using personal protective equipment (PPE)
• Kitchen / Laboratory Attire (PPE):

  • PPEs are required clothing and accessories to protect workers in the kitchen
  • Workers must wash and wear clean PPEs daily to prevent work-related accidents and food contamination
• Work Simplification:

  • Putting everything in order for ease of work in the kitchen
  • Enables easy access to tools and materials without excessive effort
• Diacetyl is generated during the initial stages of caramelization and provides a butterscotch flavor
• Other important flavor compounds produced during caramelization include furans hydroxymethylfurfural, hydroxyacetylfuran, maltol, and hydroxymaltol
• Flavors generated during caramelization can vary depending on the type of carbohydrate undergoing the reaction
• There is a decrease in sweetness and an increase in burnt, bitter notes in all caramelization reactions as the temperature increases
• Maillard Reaction is a chemical reaction between an amino acid and sugar, requiring heat, resulting in a range of flavor and color compounds
• Types of flavors generated during Maillard Reaction depend on the food being cooked
• Maillard Reaction produces Sulphur-containing compounds contributing to the savory, meaty flavor characteristics of cooked meat
• Starch degradation occurs when foods containing starch are cooked, breaking the glycosidic bond to release glucose monosaccharides, imparting natural sweetness
• Caramelization is the browning of sugar, resulting in sweet nutty flavor and brown color
• Caramelization reactions produce caramelans, caramelens, and caramelins responsible for the brown color of caramelized foods
• Caramelization color becomes darker as the temperature increases
• Dextrinization occurs when starches are heated dry, breaking down long starch chains into dextrins, giving a golden or brown color
• Melanoidins are brown compounds formed during the Maillard reaction at high temperatures and low water activity
• Loss of pigmentation occurs in fruits and vegetables during cooking
• Chlorophyll, carotenoids, and flavonoids are families of pigments found in fruits and vegetables, each affected differently by cooking methods
• Protein denaturation and coagulation occur during cooking, causing a change in texture of foods containing protein
• Polysaccharide gelatinization happens when starch granules absorb water and swell, thickening the mixture
• Polysaccharide degradation softens foods containing cellulose and pectin during cooking