PDF《16 Dec 2016》

Food Preparation and Cooking Skills with Meal Planning C Wrapping and Shaping (Re-run)

16 Dec

2016 Ms.

Ivy Ng Adjunct Lecturer at HKU SPACE Registered Dietitian, UK MSc in Dietetics &

Human Nutrition Former President, HK Nutrition Association Former Chairperson &

Founder, HKU SPACE Human Nutrition &

Dietetics Alumni Auditor, ISO 22000:2005 Food Safety Management Systems Topics ? Food and nutrition ? Types of wrapping ? Meal pattern ? Sensory analysis ? Types of batter ? Recipe alteration / development ? Time management for practical lessons ? Writing of time plan ? Meal planning for Western one dish / two course / three course ? Nutritive value, choice, storage and uses of egg ? Effects of heat on egg (denaturation) ? Retention of nutrients of food ? Heat transfer ? Cooking methods ? Induction cooker

2 Food and nutrition ? Balanced diet is a key to stay healthy. Follow the Healthy Eating Food Pyramid guide as you pick your food. Grains should be taken as the major dietary source. Eat more fruit and vegetables. Have a moderate amount of meat, fish, egg, milk and their alternatives. Reduce salt, fat/ oil and sugar. Trim fat from meat before cooking. Choose low-fat cooking methods such as steaming, stewing, simmering, boiling, scalding or cooking with non-stick frying pans. Also reduce the use of frying and deep-frying. These can help us achieve balanced diet and promote health. http://www.cheu.gov.hk/eng/info/2plus3_12.htm

3 Food and nutrition

4 http://www.cheu.gov.hk/eng/info/exercise.htm Types of wrapping ? Minced or shredded raw materials can be keep together by wrapping with a thin sheet ? Examples of types of wrapping: ? Spring roll wrapping ? Wonton wrapping ? Rice paper ? Bean curd sheet ? Leafy vegetables ? Egg sheet ? Thin slices of meat / fish / poultry

5 Meal pattern ? Breakfast ? Breakfast is the first meal of a day. It gives us the energy to work for the whole morning. Breakfast is usually light and quick to prepare. ? Midday meal or lunch ? Midday meal is usually a simple meal. Very often it is in the form of a one- dish / one course meal ? Evening meal ? For most people, evening meal is the main meal of a day. It often includes two or more main dishes / courses

6 Sensory analysis ? When the quality of food is judged or evaluated by the senses (flavour, aroma, colour, and texture), it is said to be sensory evaluation. ? Flavour of food is affected by temperature, colour, and texture.

7 Sensory analysis Procedures of sensory analysis 1. Preparation of Samples for Examination 2. Prepare palate cleanser. The goal of palate cleansers should be to aid in the removal of residual materials from previous samples. 3. Fill in the evaluation forms, or have students describe the sensory characteristics of food

8 Types of batter ? Many batters are made by combining flours with water, milk or eggs ? Often a leavening agent such as baking powder is included to aerate and fluff up the batter as it cooks, or the mixture may be naturally fermented ? The viscosity of batter may range from very heavy (adhering to an upturned spoon) to thin (similar to single cream, enough to pour or drop from a spoon and sometimes called drop batter ).

9 Recipe alteration / development

10 Recipe Standardization Cycle Gregoire, M. B. &

Henroid, D. (2002). Measuring success with standardized recipes. Washington, DC: USDA. Time management for practical lessons ? Allot time to demonstrate particular cooking skills: ? Full demonstration ? The entire recipe is prepared in front of the students ? Split demonstration ? The recipe is prepared in front of the students in segments ? Spot demonstration ? Only selected procedures of the recipe are demonstrated ? Work distribution between students, make sure they work within assigned time ? Time control C keep time and remind students how much time is remaining occasionally

11 Writing of time plan ? Format ? Table format is easier to refer to ? Data required ? Characteristics of the food being prepared ? Major production steps involved ? Time for each major production steps ? Assign lag time to carry out washing up and tidying time ? Refer to handout on Time Plan

12 Meal planning for Western one dish / two course / three course ? One dish meal ? Main dish ? Two course meal ? Main dish ? Dessert ? Three course meal ? Appetizer /soup /salad ? Main dish ? Dessert

13 Nutritive value, choice, storage and uses of egg ? Eggs store significant amounts of protein. They supply all essential amino acids for human, and provide several vitamins and minerals, iron, calcium, phosphorus and potassium ? Aged eggs have bigger air sacs, and light in weight, select heavier ones. If expose under light, they should be translucent and free of black spots ? Fresh eggs should be refrigerated and can be kept for 6-8weeks ? As an ingredient, egg yolks are an important emulsifier. ? The egg white, contains protein, but little or no fat, and can be used in cooking separately from the yolk. The proteins in egg white allow it to form foams and aerated dishes. Egg whites may be aerated or whipped to a light, fluffy consistency, and are often used in desserts such as meringues and mousse

14 Effects of heat on egg (denaturation) ? Egg yolk begins to gelify, or solidify, when it reaches temperatures between about

63 and

70 °C ? Egg white gels at slightly higher temperatures, about

60 to

80 °C

15 Retention of nutrients of food ? The cooking method, the cooking time, the presence of water, the presence of dripping (as in the case of meat and poultry), and the type of food (such as lean vs. fatty fish) all affect the amounts of vitamins and minerals retained in the final product ? Moisture may be lost through evaporation or drippings, or it may be gained through absorption, and hence making the nutritional profile concentrated or diluted ? Fat may be lost through drippings or gained through absorption during frying. Fat changes affect total weight, energy, total fat, fatty acids, and sometimes cholesterol, minerals, and fat-soluble vitamins

16 Heat Transfer Objectives of Food Production ? Destruction of harmful microorganisms, thus making food safer for human consumption ? Increase digestibility ? Change and enhancement of flavour, form, colour, texture, and aroma

17 Heat Transfer 1. Conduction ? Transfer of heat through direct contact from one object or substance to another ? Transfer can occur in any of the three states: solid, liquid, or vapour ? Heat is transferred from a heat source (gas/electricity), through a cooking vessel to food

18 Heat Transfer 1. Conduction (cont'

d) ? Metal is a good conductor (copper, iron, and aluminum are effective conductor for cooking vessels;

stainless steel is not as effective) ? Means of heat transfer in grilling, boiling, frying, and, to some extent, baking and roasting ? In some case, the cooking vessel is the conductor;

while others, the fat (pan-frying) or water (boiling) are the conductor

19 Heat Transfer 2. Convection ? Distribution of heat by the movement of liquid or vapour;

may be either natural or forced ? Natural movement: difference in density or temperature within a liquid or vapour (hot air rises, cool air falls;

same thing as in liquid)

20 Heat Transfer

21 Convection by natural movement Hot, less dense water rises Water cools, becomes more dense, sinks Heat Transfer 2. Convection (cont'

d) ? Forced movement: caused by a mechanical device, for example: ? Fan in convection oven or convection steamer to cause faster cooking ? Reel oven with shelves that rotates food rather than air ? Stirring action redistributes heat to prevent concentration of heat at the bottom of a container, and to prevent scorching and burning

22 Cooking Methods Dry heat methods ? Heat is conducted by dry air, hot metal, radiation, or a minimum amount of hot fat ? E.g. roasting, baking, oven frying, broiling, grilling, barbecuing, rotisserie cooking, frying sautéing, pan frying, and deep fat frying ? Equipment: broiler, charbroiler, rotisserie, deep fat fryer, oven (range oven, deck oven, convection oven, conveyor oven, microwave oven, smoker oven, and combi-oven), tilting skillet, and convection/microwave oven

23 Cooking Methods Moist heat methods ? Involve the use of water or steam for the cooking process ? E.g. boiling, simmering, stewing, poaching, blanching, braising, and steaming ? Equipment: steam-jacketed kettle, pressure steamers, pressureless convection steamer

24 Cooking Methods ? Boiling ? To cook in water or a liquid consisting mostly of water in which bubbles rise continually ? The boiling point of water is typically considered to be

100 °C ? Safe and simple, and it is appropriate for large-scale cookery. Older, tougher, cheaper cuts of meat and poultry can be made digestible. ? Loss of soluble vitamins from foods to the water (if the water is discarded). Boiling can also be a slow method of cooking food. ? Steaming ? To cook in steam with or without pressure. The steam may be applied directly to the food, as in a steamer or pressure cooker

25 Induction cooker ? Use of electrical magnetic fields to excite the molecules of metal cooking surfaces ? Cook magnetically ? The burner surface does not get hot ? Molecules in the pan are activated which produce the heat to cook food ? Induction heat is fast, even, and clean, and the units do not require ventilation

26 Q&

A

27 处理和烹调食物的技巧与膳食计画 C 包裹和造形 (重办)

2016 年12月16日Ms. Ivy Ng Adjunct Lecturer at HKU SPACE Registered Dietitian, UK MSc in Dietetics &

Human Nutrition Former President, HK Nutrition Association Former Chairperson &

Founder, HKU SPACE Human Nutrition &

Dietetics Alumni Auditor, ISO 22000:2005 Food Safety Management Systems 内容 ? 食物及营养 ? 包裹的种类 ? 膳食模式 ? 食品感官分析 ? 面粉糊的种类 ? 食谱修改/研制 ? 实习课的时间管理 ? 撰写时间表 ? 西式一款菜式/两款菜式/三款菜式的膳食计画 ? 蛋的营养价值、选择、用途和存储 ? 热力对蛋的影响(变性) ? 食物的营养成分的保留 ? 传热 ? 烹调方法 ? 电磁炉

29 食物及营养 ? 均衡饮食是维持健康的要素,我们应依照「健康饮食金字塔」的 原则饮食,以谷物类为主,并多吃蔬菜及水果,进食适量的肉、 鱼、蛋和奶类及其代替品,减少盐、油、糖分;

并以去肥剩瘦, 多采用低油量的烹调方法如蒸、炖、伞鬃频然蛴靡捉囡 煮食,及减少煎炸,以求达致饮食均衡、促进健康. http://www.cheu.gov.hk/b5/info/2plus3_12.htm

30 食物及营养

31 http://www.cheu.gov.hk/b5/info/2plus3_12.htm 包裹的种类 ? 切碎或切丝的原材料可以透过用薄片状的食材包裹在一起 ? 包装类型的例子: ? 春卷皮 ? 云吞皮 ? 米纸 ? 腐皮 ? 叶菜类蔬菜 ? 鸡蛋皮 ? 肉/鱼/家禽的薄片

32 膳食模式 ? 早餐 ? 早........