NFS 53 1st Edition Lecture 6Outline of Last Lecture I. Meal Preparationa. The universal aspect of the process of meal preparationb. The specific aspects of meal preparationc. Universal Techniques: Heating foodd. Moist and Dry Heate. Types of heat transferOutline of Current Lecture I. Heat Transfer ContinuedII. Herbs and Spices, Enhancing FlavorsIII. SeasoningsIV. Flavor BuilderV. FlavoringsVI. Food Safety and the systemVII. Common Reasons for Food Contamination Relates to Food HandlingVIII. Leading causes of food borne illnessIX. MicroMonstersCurrent LectureI. Heat Transfer Continued:a. Grilling – convection and radiationb. Baking – convection (minor radiation)c. Boiling and simmering in water – convection and conductiond. Steaming – note that vapor condensation is conduction and convectionThese 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 sautéing – conductionf. Deep frying – conduction and convectionII. Herbs and Spices, Enhancing Flavorsa. Flavor is a combination of taste, aroma and mouthfeel.b. 90% of shoppers rank taste as an important factor in food selectionc. 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. Seasoningsa. Substances that enhance the flavor of a food or combination of foods without being perceived or detected as themselves.i. Examples: Salt and Pepperb. Stock recipe: seasonings as a means of infusing flavor.i. Examples: Bay leaf, thyme, etc.IV. Flavor Buildera. 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 distinguishedi. Examples: Herbs- basil, marjoram, oregano, sage, bay Spices- allspice, cinnamon, cloves, cumin, nutmeg Seeds- caraway, celery, sesameV. Flavoringsa. Substance that adds its own distinctive flavor. May blend with other flavors or give a distinct flavor.i. Extracts-vanilla, orangeii. Chile pepperVI. Food Safety and the Systema. 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 peryear dying from foodborne illness, and 128,000 hospitalizations.d. Consumer knowledge about safe food handling is in decline.VII. Common Reasons for Food Contamination Relates to Food Handlinga. Poor personal hygieneb. Cross contaminationc. Time/Temperature controld. Improper holing temperaturee. Inadequate cooling (refrigerator must be below 40 degrees farenheit)VIII. Leading causes of food borne illnessa. Improper holding temperaturesb. Inadequate coolingc. Contaminated equipmentd. Poor personal hygienee. Food safety consumer education campaign was established: FIGHT BAC!IX. MicroMonstersa. Campylobacteri. 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 contaminationb. Clostridium Botulinumi. Symptoms: Double or blurred vision, slurred speech, difficulty swallowing, dry mouth, muscle weakness ii. Sources: Improperly prepared home-canned foodsiii. 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:H7i. Symptoms: Vomiting, diarrhea, headaches, stomach crampsii. Sources: Beef, especially undercooked or raw hamburger, fresh produce, uncleanwateriii. Fight BAC!1. Avoid eating high-risk foods, especially undercooked ground beef, unpasteurized milk or juice, soft cheeses made from unpasteurized milk,or raw sprouts2. Use a food thermometer to make sure that ground beef has reached a safe internal temperature of 160 °F3. Wash hands before preparing food, after diapering infants, and after contact with cows, sheep, or goats, their food or treats, or their living environmentd. Listeria monocytogenesi. 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 saladsiii. 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. Norovirusi. Symptoms: Severe diarrhea, vomiting, nausea, stomach pain, fever, headache, body achesii. Sources: Any food contaminated by someone infected with this virusiii. 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. Salmonellai. Symptoms: Severe diarrhea, fever, abdominal crampsii. Sources: Raw and undercooked eggs, undercooked poultry and meat, fresh fruits and vegetables, and unpasteurized dairy productsiii. 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 thermometer3. 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. Shigellai. Symptoms: Diarrhea, fever, stomach crampsii. Sources: Salads, unclean water, food handled by someone who is infectedwith the bacteriumiii.