NFS 53 1st Edition Lecture 6 Outline of Last Lecture I Meal Preparation a The universal aspect of the process of meal preparation b The specific aspects of meal preparation c Universal Techniques Heating food d Moist and Dry Heat e Types of heat transfer Outline of Current Lecture I Heat Transfer Continued II Herbs and Spices Enhancing Flavors III Seasonings IV Flavor Builder V Flavorings VI VII Food Safety and the system Common Reasons for Food Contamination Relates to Food Handling VIII IX Leading causes of food borne illness MicroMonsters Current Lecture I Heat Transfer Continued a Grilling convection and radiation b Baking convection minor radiation c Boiling and simmering in water convection and conduction d Steaming note that vapor condensation is conduction and convection These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute e Pan frying and saut ing conduction f Deep frying conduction and convection II Herbs and Spices Enhancing Flavors a Flavor is a combination of taste aroma and mouthfeel b 90 of shoppers rank taste as an important factor in food selection c Natural flavors of foods may be further enhanced by the judicious use of seasonings and flavorings when used alone or combined in a recipe III Seasonings a Substances that enhance the flavor of a food or combination of foods without being perceived or detected as themselves i Examples Salt and Pepper b Stock recipe seasonings as a means of infusing flavor i Examples Bay leaf thyme etc Flavor Builder a Substance that is added at the beginning of cooking to blend with and enhance other flavors in the dish producing a total flavor bouquet in which individual flavors are not generally distinguished i Examples Herbs basil marjoram oregano sage bay Spices allspice cinnamon cloves cumin nutmeg Seeds caraway celery sesame Flavorings a Substance that adds its own distinctive flavor May blend with other flavors or give a distinct flavor i Extracts vanilla orange ii Chile pepper Food Safety and the System a Food safety is a farmer processor packager wholesaler retailer food service operator and consumer responsibility b Foodborne microbes remain one of the most common causes of illness in the US c Estimates of foodborne illness are 48 million people with about 3 000 people per year dying from foodborne illness and 128 000 hospitalizations d Consumer knowledge about safe food handling is in decline Common Reasons for Food Contamination Relates to Food Handling a Poor personal hygiene b Cross contamination c Time Temperature control d Improper holing temperature IV V VI VII VIII IX e Inadequate cooling refrigerator must be below 40 degrees farenheit Leading causes of food borne illness a Improper holding temperatures b Inadequate cooling c Contaminated equipment d Poor personal hygiene e Food safety consumer education campaign was established FIGHT BAC MicroMonsters a Campylobacter i Symptoms Diarrhea fever vomiting stomach pain ii Sources Raw and undercooked poultry and other meat iii Fight BAC 1 Cook all poultry to an internal temperature of 165 F as measured with a food thermometer 2 Wash hands with warm water and soap before and after handling food and after using the bathroom changing diapers and handling pets 3 Separate raw foods from ready to eat foods to prevent cross contamination b Clostridium Botulinum i Symptoms Double or blurred vision slurred speech difficulty swallowing dry mouth muscle weakness ii Sources Improperly prepared home canned foods iii Fight BAC 1 Persons who do home canning should follow strict hygienic procedures to reduce contamination of foods and carefully follow instructions on safe home canning including the use of pressure canners cookers as recommended through county extension services or from the US Department of Agriculture c E Coli 0157 H7 i Symptoms Vomiting diarrhea headaches stomach cramps ii Sources Beef especially undercooked or raw hamburger fresh produce unclean water iii Fight BAC 1 Avoid eating high risk foods especially undercooked ground beef unpasteurized milk or juice soft cheeses made from unpasteurized milk or raw sprouts 2 Use a food thermometer to make sure that ground beef has reached a safe internal temperature of 160 F 3 Wash hands before preparing food after diapering infants and after contact with cows sheep or goats their food or treats or their living environment d Listeria monocytogenes i Symptoms Fever muscle aches diarrhea ii Sources Unpasteurized products including soft cheeses sliced deli meats hot dogs and deli prepared salads like egg ham seafood and chicken salads iii Fight BAC 1 Rinse fresh fruits and vegetables just before use 2 Firm skinned fruits and vegetables should be rubbed by hand or scrubbed with a clean brush while rinsing under running tap water 3 Dry fresh fruits and vegetables with a clean cloth or paper towel 4 Separate uncooked meats and poultry from vegetables cooked foods and ready to eat foods 5 Cook meat and poultry to a safe internal temperature 6 Store foods safely make sure your refrigerator is at 40 F or below e Norovirus i Symptoms Severe diarrhea vomiting nausea stomach pain fever headache body aches ii Sources Any food contaminated by someone infected with this virus iii Fight BAC 1 Wash hands with warm water and soap for at least 20 seconds before and after handling food 2 Rinse fresh fruits and vegetables under running tap water including those with skins or rinds that are not eaten 3 When you are sick do not prepare food for others 4 Clean and disinfect surfaces often f Salmonella i Symptoms Severe diarrhea fever abdominal cramps ii Sources Raw and undercooked eggs undercooked poultry and meat fresh fruits and vegetables and unpasteurized dairy products iii Fight BAC 1 Don t rinse raw poultry It isn t a food safety step 2 Cook poultry to 165 F as measured with a food thermometer 3 Wash hands before all meal preparations always use soap 4 Buy and consume only pasteurized milk and dairy products 5 Rinse all raw fruits and vegetables just before eating g Shigella i Symptoms Diarrhea fever stomach cramps ii Sources Salads unclean water food handled by someone who is infected with the bacterium iii Fight BAC 1 Wash hands with soap and water for 20 seconds including after going to the bathroom changing diapers and always before preparing foods or beverages 2 Clean and disinfect diaper changing areas after using them 3 Do not prepare