E. KIVILCIM CAGLAYANDIETITIAN

SPRING SEMESTER 2013

NUT 102Food Preparation and

Cooking Techniques

CLASS 1FEBRUARY 6, 2013

Dimentions of Food and Nutrition Studies

Aim of the Course

To provide the student with food science’s foundational principles including an introduction to nutrition science in the kitchen. The macronutrients, Carbohydrates, Fats, and Proteins will be studied thoroughly with attention to its chemical nature, physical properties, nutritional composition, and basic physiology. The study of each macronutrient will include practices and experiments in various cooking methods, and their use in cooking Emphasis will also be given to safe food handling and preparation techniques. Applications of the macronutrients in the kitchen will include preparation of traditional Turkish cuisine and various other cuisines to provide a multicultural understanding of food science.

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Week Lecture Topics  

Week 1: Feb 6 Dimensions of Food and Nutrition Studies  

Week 2: Feb 13 Food Safety Overview  

Week 3: Feb 20 Overview of Food Preparation / Recipes  

Week 4: Feb 27 Overview of Water  

Week 5: March 6 Overview of Carbohydrates  

Week 6: March 13 Carbohydrates: Starch & Fiber

 

Week 7: March 20 *Midterm I*  

Week 8: March 27 Overview of Lipids (Fats)  

Week 9: April 3 Overview of Proteins: Plant Proteins  

Week 10: April 10 Animal Proteins: Meats, Milk & Eggs  

Week 11: April 17 *Midterm II*  

Week 12: April 24 Movie: Forks Over Knives  

Week 13: May 1 Holiday  

May 6-10 Spring Festival  

Week 14: May 8Dimentions of Baking

 

Week 15: May 15 Baking Applications  

May 17 Last day of classes!May 21 – June 1 Finals Week  

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Week Kitchen TopicsWeek 1: Feb 6 Introduction to the Kitchen & Tasting

Week 2: Feb 13 Comparison of Organic vs. Non-Organic Produce Week 3: Feb 20 Carbohydrates: CookiesWeek 4: Feb 27 Starch: Pudding

Week 5: March 6Fiber in Vegetables: Qualities of Vegetables in a variety of

dishesWeek 6: March 13 Movie: Food Inc.

Week 7: March 20*Practicum Assignment 1 Due*

Fats & Oils: Pastry (Poğaca), Smoke Point ComparisonWeek 8: March 27 Proteins- Dairy: Cheese; Yogurt, Ayran

Week 9: April 3

Proteins- Meat: Baked Chicken & Fish Köfte & Mercimek Köfte (Meat Patties & Lentil Patties) or

HummusGrains- Rice dishes (White, Brown, Bulgur Wheat)

Week 10: April 10 Proteins- Eggs: Hard Cooked Eggs; CustardsWeek 11: April 17 Soups Week 12: April 24 Protein/Flour Mixes: PancakesWeek 13: May 1 Proteins in Cake: Gingerbread cake & Carrot Cake Week 14: May 8 Multicultural Dishes

Week 15: May 15*Practicum Assignment 2 Due*

Flat BreadsMay 21 – June 1 Finals Week

Overview

Food is vital for all beings. Nutrition, described as the process by which organisms take in and utilize food material, is also vital for all beings. Hence, interests around food and nutrition concerns consumers, producers, and marketers.

Consumers, farmers, and the food industry are constantly reshaping the food marketplace in response to the increasing cultural diversity, environmental, economic, and lifestyle concerns.

All types of fresh food choices and meal choices are available throughout the year in markets and restaurants in almost all countries.

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Overview cont..

Issues in the food industry include food safety (terrorism, environmental, and microbiological risks), biotechnology, and the relationship of foods to health.

Food science and nutrition specialists need to know the basics of science, including some physics, chemistry, and biology.

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Basic Definitions

Nutrition: the process by which organisms take in and utilize food material. (The process by which your body gets energy and nutrients from the food you eat). The science of foods and the nutrients and other substances they contain, and of their actions within the body (ingestion, digestion, absorption, transport, metabolism, and excretion). Broadly, the social, economic, cultural, and psychological implications of food and eating.

Nutrient: chemical substances obtained from food and used in the body to provide energy, structural materials, and regulating agents to support growth, maintenance, & repair of the body’s tissues. (Vit, CHO)

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Nutrient Basics

Macronutrients: Carbohydrate, Protein, Oils Micronutrients: Vitamins (B1, B2, B6, B12, Folate…),

Minerals (Iron, Magnesium, Phosphorous, Potassium, Chloride, Sodium, Calcium…)

The simplest of the nutrients are the minerals. Each mineral is a chemical element.

The second simplest nutrient is water, made of hydrogen and oxygen elements.

Minerals and water are inorganic nutrients because they don’t contain carbon. Organic nutrients are more complex and contain carbon (carbohydrate, protein, lipids, vitamins).

Essential nutrients: nutrients that the body can’t make or makes insufficiently and needs it from food every day.

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Basics

Organic: a substance or molecule containing a carbon bond. “Organic” produce is defined as grown without manufactured fertilizers and pesticides, but biologically all foods are organic.

*Pesticide/Fertilizer: chemicals used to destroy or suppress growth of harmful bacteria, virus, or fungi on plants and animals. Herbicides, to kill weeds. Insecticides, to kill insects. Fungicides, to kill fungi.

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Consumers

Consumers are all beings who eat. However, since the needs, requirements, and preferences of consumers change as cultural and lifestyle diversity among nations increases, the marketplace also constantly changes.

Consumers rely on the food industry to provide products that are convenient and pleasant to eat, while also providing the nutrients their bodies require to function.

As more health and food/diet related research reveals insights into the relationships of certain foods with certain health issues, consumers start requesting these certain foods to achieve a better health. However, while the demand for healthful foods increase, the industries demand on the actual farmers also increase. Hence, rises the issue of food safety as food then is required to be grown, and prepared quickly to meet the consumers demand.

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Producers

Farmers, fishermen, food science laboratory technicians, and food science engineers whom are controlled by the government.

In order to live, they work to make profit by producing foods or nutrients that will meet the consumers nutritional needs and demands.

More healthy food demands have led producers to start organic farming and functional food production.

More quantity demands have led researchers and engineers to progress in bio technology, including genetically engineered foods.

Quantity demands have also led producers to increase their productivity in a shorter amount of time by using cheaper and technological techniques. These include cramped and unnatural environments for the animals that are being produced solely for consumption. (Fish farming, meat farms)

Meeting consumer demands increases safety alerts for producers.

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Consumer and Producer Concerns

Extinction of certain animals and plants. Increase and unregulated fishing (including fish farming) has

seriously depleted quantities of frequently consumed fishes: mackerel, tuna.

Commonly farmed fish: catfish, shrimp, salmon, mussels, seabass.

The global warming effect on farming. Sharp and unexpected changes in weathers across the globe has resulted in variable production of food. Thus ecological ways to deal with variable crop rotation arose in addition to biotechnology.

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Organic Foods

Organic in relation to food is defined as a plant or animal food that has been produced without using growth hormones, antibiotics, or petroleum-based or sewage-based fertilizers. At least 95% of produce by weight must not have been

treated with sewage sludge-based or petroleum-based fertilizers, conventional pesticides, ionizing radiation, or bioengineering.

If 70% of the ingredients by weight meet the organic description, a product can be labeled “made with organic ingredients”.

Must be overseen by an authorized certifying agent and provide this info on the label.

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Organics cont.

Natural (Doğal) means that original food ingredients have been used and that artificial or chemical additives have not been included.

Ecological means the relations and interactions between organisms and their environment, including other organisms.

* Organic products are the most nutritionally complete food items. They grow in their natural habitat without any unnecessary chemicals that are now proven to cause long-term health problems. Whether organic foods are more nutritious then conventional is not yet clear.*

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Biotechnology

Development of new products by making a genetic modification in a living organism to get a specific desired characteristic.

Aims towards producing animals that grow faster, have more lean meat, and stronger resistance against diseases.

Aims towards producing plants that grow faster, stronger resistance against insects and diseases, that grow with less fertilizer, are drought resistant, heat resistant. As well as aiming towards increasing the nutritive value of the food product.

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Biotechnology/Genetic Engineering

Genetically modified organisms (GMO): Plant or animal foods developed by genetic manipulation to alter nutrient levels or other characteristics.

Common GMOs: corn, soybean, canola, sunflower, peanut.

Genetic Engineering: Biotechnology in which a genetic modification is achieved by removing, adding, or modifying genes.

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Government Regulations

FDA (US Food and Drug Administration) – plant biotechnology products, food ingredients, packaging, and labeling, imported foods, and food safety. (Ministry of Health- Sağlık Bakanlığı & Tarım Bakanlığı)

USDA (US Department of Agriculture) – Agriculture products, nutrition research, animal foods, National Organic Program. (Republic of TR Ministry of Food Agriculture & Livestock-Gıda, Tarım ve Hayvancılık Bakanlığı)

EPA (US Environmental Protection Agency) – Herbicides, pesticides, and other chemicals. (Tarım Bakanlığı)

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Are Pesticides Safe?.. By EPA

EPA evaluates pesticides to ensure that they will not have unreasonable adverse effects on humans, the environment and non-target species, but because they are designed to kill or otherwise adversely affect living organisms, pesticides may pose some risk to humans, animals, or the environment. Some pesticides are more hazardous than others; the hazard may be from ingestion, getting the substance on the skin or in the eyes, or inhaling it. The safety of a pesticide depends on how the product is used. The pesticide label is your guide to using pesticides safely and effectively. It contains pertinent information that you should read and understand before you use a pesticide product.

Trust in your instincts and don’t be afraid to question anything, even if it’s the law!!!

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Industry

The food industry includes the companies that market the products. Their challenge is to create and market products that meet

consumer expectations and concerns. Led by consumer expectations and concerns, functional foods,

designer foods, nutraceuticals, and nanotechnology have emerged. Functional Foods: Food that may provide health-promoting

qualities in addition to the nutrients it contains. Nutraceuticals: Generally includes supplements and medicinal

herbs which may contain compounds naturally occurring in plants, animals, or fish which contribute to human health. (omega-3, vitamin C, garlic)

Designer Foods: Same as functional foods. Manufactured food that is created to meet consumer demands in promoting health and avoiding/minimizing the risk of certain physical problems. (calorie free, low calorie, low fat, etc.)

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Food Security

Nanotechnology: new science. imaging, measuring, modeling, and manipulating matter at the nanoscale. (1 billionth of a meter).

Food industry applications include food packaging materials, with reduced oxygen inflow, moisture outflow, and growth of bacteria, to keep the food fresher and safer, for longer. Detection of water pollutants faster and safer, detection, identification and neutralization of harmful chemical or biological agents (bacteria) in air and soil. (www.nano.gov)

Gov. regulations include laws to prevent against food-borne illnesses and food terrorism.

Some country laws require that the common allergens, milk, egg, fish, shellfish, tree nuts, peanuts, wheat (gluten), and soy be named as ingredients for consumers to avoid if with known allergy.

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Food and Health

The ongoing research related to the relationship between Food or Diet and Health is important to the industry, as it is a selling and marketing point to them. Consumers want more healthy food d/t increasing levels of diet and health related illness (DM, HD, obesity).

Ex: Antioxidants in fruits and vegetables help to lower the risk of cancer. High fiber content in fruits and vegetables help to lower risk of HD and help to control BG levels for DM.

Phytochemicals: chemical compounds in plants that have biological activity that promotes health benefits. Not a nutrient. (Table 1.2)

Prebiotics: nondigestible carbohydrates that act as food for probiotics. (Whole grains, banana, onion, garlic, artichoke, honey)

Probiotics: Good bacteria needed for digestion & immunity. (yogurt, kefir) – Lactobacillus acidophilus, L. bulgaricus

In US FDA approved some Health Claims on labels (Low Fat may help prevent cancer, Low Sodium may help control high blood pressure)

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Food Science & Nutrition Possibilities…

Advances in science & technology, food preferences, lifestyles, economics, & environmental factors combine to improve the food scene for consumers, producers, and the industry.

Hospitality, hotel & restaurant, catering positions require food knowledge and culinary skills. As well as the food marketing, labeling, and packaging industry.

Graduate degrees in food or nutrition are helpful to participate in extensive scientific research.

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LAB 1

FEBRUARY 6, 2013

Kitchen Practicum24

The Practicum

Experimental food studies integrates theory and professional research with laboratory work for a more thorough understanding of the subject. This also involves, planning, conducting, evaluating, & reporting the research involved.

Knowledge of the influence of ingredients & preparation procedures can be gained by performing experiments designed to illustrate certain scientific principles involved in food prep.

Experiments in the food science lab will be presented as groups, so that as individuals conduct a portion of the work, several samples become available to illustrate selected food principles.

This helps to understand the food science items being studied, their structure, composition, and nutritional value.

To understand the quality of food, the underlying principles need to be understood & their practical illustrations need to be experienced.

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Scientific Experiments

The class will be assigned into groups. Each group will be responsible for 1 experiment, the work will be

shared within the group. Most days there will be a Control group. One group will be

conducting the control experiment. The others, the variations of the control.

The control will be the correct food item, & the variations made at the same time will show the effects of varying ingredients, and/or methods used.

In order to minimize human error, each person needs to become personally responsible for thoughtfully and carefully preparing the work assigned to them. Especially the control needs to be accurate!

Then all samples will be individually evaluated, & possible errors in preparation will be identified.

The experiments to be conducted are all in the kitchen manual.

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Measurements

Weights Scientific research in labs are done in the metric system. The

consumers in US use the household measurements. Professionals in food science & nutrition need to be able to convert

between these 2 measurement systems. (1kg=2.2lb) Solids, and dry ingredients need to be weighed on balances. Liquids need to be measured volumetrically in graduated cylinders.

The smallest volumetric device capable of holding the entire measurement at one time needs to be used.

1 cup of flour doesn’t weigh same as 1 cup of oil, or nuts.

*The range of household measuring cups is so great that precise measurements can’t be obtained.*

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Measurements

Temperature Scientific research in labs are done using the Celsius scale.

The consumers in US use the Fahrenheit scale. Professionals need to be able to convert between these

scales. (100 C= 212 F)

( C x 9/5 ) + 32 = F( F – 32) x 5/9 = C

Memorize: Table 1.6, and Celsius to Fahrenheit conversion formula (handout).

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Evaluations

All people consciously or unconsciously evaluate food quality.

Each food item needs to be labeled and put on the evaluation table. (see chart for labeling names)

The charts and information about what to evaluate is in the lab manual.

Comments need to be recorded clearly in the appropriate sections of the evaluation chart.

To avoid biases from other class members, everyone should refrain from any comments while evaluation is being done.

**Each person is responsible for cleaning up their area used in the kitchen. Cleaning needs to be done before ending class!

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Sensory/Subjective Evaluation

Individual decisions based on the use of the senses determine the scores, not mechanical devices.

Professionally these individuals are trained in evaluating food.

This type of evaluation provides guidance for improvement of the product.

Subjective evaluation measures the acceptability of the product to the staff, but it can’t be assumed that the general public will have the same view.

* This is the evaluation technique we will use. *

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Objective Evaluation

Evaluation that is done with mechanical devices, machines. To obtain highly reliable information on the food

characteristics. Each mechanical device has guidelines to follow for correct

measurements.

Professionally and scientifically, subjective and objective evaluations are both done to provide more supplementing information about the food product. This is so that the best possible product is produced that meets demands.

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Kitchen Evaluation Terms

Tenderness: soft or delicate in substance and quality. (firm, hard, tough, soft)

Texture: the visual or characteristic quality or physical structure. (smooth, sandy, gritty, viscous, liquidly, soft, sticky, heavy, light)

Aftertaste: the taste remaining in the mouth, after a food is swallowed. (sour, acidic, dry, moist, bitter)

Mouthfeel: the sensation a food gives to the mouth. (pleasant, unpleasent, velvety, creamy)

Don’t compare to other foods, but can compare within the group varieties.

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TRM371 Food Science and Nutrition

Evaluation Terms

Number of chews are usually associated with tenderness. Term used mostly for pastries and cakes, but can be used for meats as well. The more number of chews would indicate that the food is less tender and is tough.

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Subjective Evaluation Practice

Write a description of the textural characteristics noted when chewing each of the following: Cubuk Kraker (Pretzel Sticks) Negro cookie Cracker (Petit Beurre) Regular Yogurt Light Yogurt Dried Raisin or Apricot

Examples: salty, sweet, very sweet, chewy, mushy, crispy, hard crust outside, smooth inside, liquidly, hard, fluffy…

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Report

After each kitchen practice, a report on what you did and learned will be due for next the week.

Written Report should include: Which food item you prepared and brief details of how you

did it (include any difficulty you had or any mistakes you did). How long it took for the food item or recipe to be prepared by

your group? Subjective evaluation of your groups food item compared

with other groups food items. (this must be done for each food item prepared by the whole class). Include: Appearance, Texture, Tenderness, Mouthfeel, Aftertaste

Comparison of subjective qualities to the Control if applicable.

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Food Item

Appearance

Texture

Tenderness

Mouthfeel

Aftertaste

Baked Chicken

Brown crust, white inside

Crispy outside, soft/smooth inside

Tender inside

dry dry

Fried Chicken

Dark brown outside, white inside

Very crispy

Hard Oily Greasy

Boiled Chicken

White, unpleasant

Chewy, hard

hard Dry Dry