Tuesday, September 16, 2008

Nutrition and Cooking Lab, Part One

I am teaching a nutrition and cooking lab this fall to two young friends as a lab science.
The first week, we discussed the idea of nutrition and basic kitchen skills.
One of the most interesting things about the study of nutrition is that it is a combination of many other disciplines, such as philosophy, gastronomy, anatomy & physiology, chemistry, social science, psychology and so on. Another of the basic points we covered was the make-up of nutrients: not only do we consider carbohydrates, fats and proteins, but also vitamins, minerals and water as essential for human nourishment.
In the kitchen, we discussed food safety. Do you know what temperature life begins at? Anything above 0 degrees Fahrenheit. That means even though you may put things into your fridge, doesn't mean it's safe from growing something.The most important numbers to remember are in the DANGER ZONE 40-140 degrees Fahrenheit. Keep cold foods below 40 and heat everything up above 140. Last week, we also discussed knife skills, since this is one of the most basic skills in the kitchen. Here's a video to discuss the proper use of a knife.

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