Home & careers food laboratory procedures



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Part 1: Add to find the total amounts.

  1. 2 cups 2) 3 cups 3) 1 1/3 cups

+ 1 ½ cups___ + ¼ cup___ + 1 cup

4) 2 ½ cups 5) 1/3 cup 6) 2 ¼ cups



+ 2 ¼ cups_ + 2/3 cup__ + ½ cup___


Part 2: How much will they have in all? Show your work!!!
7) Tina uses ½ cup of brown sugar and ½ cup of

granulated sugar. How much sugar will she use in all? ________________________

8) Lane combines 2 ½ cups of flour and 2 cups of

rolled oats. How many cups is that? ________________________

9) Victor mixes 1 ¼ cups of ziti with 1 ¼ cups of

rotini. How many cups in all? ________________________

10) Sienna has 1 ¾ cups of white flour. She adds

¾ cup of rye flour to that. How much flour in all? ________________________



Home and Careers 8

Rainbow Stir Fry

Ingredients:

1 & ½ c. broccoli florets

5 small scallions, cut into thin 2” strips

5 water chestnuts, rinsed, drained, and sliced crosswise

½ can bean sprouts

1 medium carrot, cut into thin 2” strips

1 green pepper, seeded and cut in 2” strips

1& ½ tsp. minced fresh ginger

2 cloves garlic, minced

1& ½ T. vegetable oil

½ tsp. black pepper

¼ C. chicken broth or water

1 T. soy sauce or stir-fry sauce

*1 chicken breast

½ pkg. thin Spaghetti (cooked)

*optional : any fresh poultry, beef, or seafood (½ to ¾ lb.)



Day 1 Directions:

1. Wash and cut up broccoli, in bite size pieces.

2. Wash and slice green onion. (remove roots )

3. Wash, peel, and slice carrot diagonally.

4. Wash, remove seeds, and cut pepper/peppers into strips.

5. Mince ginger.

6 Mince garlic.

7. Slice (chicken) into thin strips (bite size). Place in a small baggie.

8. Store veggies in one large bag. Store meat separately.

9. ______ Label all bags and place on tray on front counter.



Thoroughly wash cutting board with very hot water and soap/bleach. Scrub!!!!!!

Day 2 Directions:

1. _ Mrs. L _Cut spaghetti into pieces about 2” inches long. (can be broken before cooking)

2._From baggie_ Combine all of the vegetables – broccoli, carrots, green onion, fresh bean sprouts, green/red pepper, garlic and ginger, in a large bowl near the stove.

3. ______ In a small bowl measure and combine water chestnuts, bean sprouts or any other vegetables provided. Set aside.

4. ____ Place a wok, or large fry pan, over high heat for 30 seconds, then add oil and swirl to coat the wok’s sides. Give it a min. to heat up.

5. ____ Add chicken. Toss in the hot oil until pink color is gone.

6. ____ Add the vegetable mixture. (stand back a bit as the oil could spatter at first) Stir-fry for 5-7 min., stirring constantly until the vegetables are crisp tender.

7. ______ In a small bowl measure the pepper, chicken broth and soy sauce. Set aside.



8. ____ Add the cooked spaghetti, canned veggies (water chestnuts or bean sprouts) soy sauce, chicken broth and black pepper ; stir until all the ingredients are evenly cooked. Cook for 5 min. longer. (You may add more or less soy sauce or stir-fry sauce according to taste.)

Home and Careers   8                           Name _____________________

Stir Fry Lab Reflection                        Period _____

 

Kitchen Lab Wrap Up

Answer the following questions with a Y for Yes or an N for No:

Did the group:

_____ read the chalkboard, complete what it states and put books away

_____ read the recipe together

_____ develop lab plan deciding who was to complete each task

_____ gather ingredients and utensils

_____ set up dishwater in the beginning of class and cleaned as you go

_____ have jobs occurring simultaneously

_____ followed recipe steps accurately

_____ measured all ingredients properly

_____ cooperate and work quietly

_____ worked together to clean up the kitchen

_____ finished on time

 

 How would you rate your lab with 1 being the worst and 10 being the best?



          1    2     3     4    5     6     7     8     9     10

 

List 2 tasks you had to complete for the preparation of this recipe. How well did you complete all tasks?



List 1 thing you learned that you did not know before:

Answer each question as completely as possible.



  1. Define the following terms:

Tender crisp –

Cross contamination –



Wok –

Ethnic –


  1. Why do you have to be so careful when adding the chicken to the wok?



  1. How do you know when it is safe to add the vegetables to the chicken in the wok?



  1. How can you modify this stir fry recipe to make it delight your pallet?



  1. Why is this recipe considered healthy?



  1. What is not healthy about this recipe?



  1. Do you consider this a complete meal? Why?

Name: ________________________ Period: _____

Recipe Terms Homework Mrs. Lutman
Directions: Match the baking or cooking term in column 2 with its function/definition in column 1.
COLUMN 1 COLUMN 2
____ 1) to mix quickly until smooth a. fry

____ 2) to cook by direct heat, such as grilling b. melt

____ 3) to cut off/pull off peel c. sauté

____ 4) to remove liquid from food using a utensil with holes. d. season

____ 5) to mix two or more ingredients completely e. baste

____ 6) to cook in fat, usually in a frying pan f. stir

____ 7) to add spices of herbs to change the flavor of food g. broil

____8) to mix in a slow, circular motion h. grease

____ 9) to rub with fat or oil i. dice

____ 10) to change a solid to a liquid with heat j. grate

____ 11) to chop into very small pieces k. pare

____ 12) to shred into small pieces l. beat

____ 13) to cook by dry heat in an oven m. blend

____ 14) to cook in a liquid, just below the boiling point n. boil

____ 15) to cook liquids at a high temperature, o. roast

where bubbles rise and break



p. simmer
q. strain

Extra Credit: Define terms not used:

Name: _________________ Period: ______

Energy and Calories Home & Career Skills 8
Your body uses energy in many ways. It provides the fuel you need to walk and run, to recover from illness, to grow, even to stay alive. Fueling your body should involve some thought and consideration. Your “fuel mixture” –the mixture of food you choose to supply your energy needs can affect your long-term health.
What are calories?

Which three nutrients provide us with energy?


How many calories do we get from each of the following nutrients?


Calories

Carbohydrates

Protein

Fat
Where can we get information about calories in food?


What percentages of your food should be proteins, fats and carbohydrates?




What is nutrient density?


What is basal metabolic rate (BMR)?


What happens when you eat more food than your body uses as fuel?
What happens when you are more active than the energy of food you consumed?

What happens when you burn the same amount of calories you consume?



Thoughts about weight management during the teen years:

Home and Careers 8 Name ___________________________

2 Day Food Log Period _____
Directions: In the space provided record your food consumed for 2 days.

You will only be filling in column 1 and 2.





Food – Day 1

Amounts

(Use your best Judgment)

Calories

My Plate Group and

Serving Size























































































































































































































































































































































































































































Total:




Food – Day 2

Amounts

(Use your best Judgment)

Calories

My Plate Group and

Serving Size























































































































































































































































































































































































































































Total:






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