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Cooking Lab Objectives
Cooking Lab Objectives
The student will demonstrate:
factors relating to safety and sanitation in food preparation
knowledge and skills in the planning, preparing and evaluating of basic food recipes
skill in measuring, mixing and organizing a product from the Fruits and Vegetables food group
proper usage of kitchen tools and equipment
basic competencies
Before beginning this lab...
Make certain you have watched the three measuring videos found under Measurement of Ingredients.
In your presentation, you MUST include all components outlined in green text found in the Cooking Lab Rubric.
To learn how to upload your pictures from your phone to your Google Drive click here.
Submit the completed Google Slides or Powerpoint Presentation for grading in the Dropbox provided in the Brightspace (D2L) Food Basic 1010 course.
Contact your assigned teacher if you need assistance at any time. Teacher email is located in D2L Food Basic 1010 Course.
For this lab, you MUST choose one of the following recipes because this is the recipe you will need to analyze for the Nutritional Analysis Assignment.
Fruits and Vegetable recipes
Fruits and Vegetable recipes
Baked Stuffed Potatoes
Click here for a printable version of this recipe.
Please read the entire recipe before starting!
Yield: 2 servings
Ingredients:
2 potatoes (Russet or baking potatoes tend to have thicker skin and work the best for this recipe - but any potato will do)
5 mL (1 tsp) butter
15 mL (1 Tbsp) milk
2 mL (1/2 tsp) chives, bacon bits, or parsley flakes
50 mL (1/4 cup) grated cheese
salt and pepper to taste
Method
Scrub potatoes carefully until clean and poke holes in each potato carefully with a fork or the point of a knife.
Bake in a microwave safe dish on high power for 6 to 8 minutes per potato until the potatoes are tender. Potatoes can also be covered with aluminum foil and baked in the oven (or barbeque) for 30 to 40 minutes depending on the size of your potato.
Cut a slice from the top of each cooked potato, and remove most of the potato from the skin (shell). Leave enough material on the inside of the skin to allow it to be a shell. Place the removed cooked potato in a small bowl.
Mash the cooked potato in the bowl with a fork or masher; blend in butter, spices, and 3/4 of the cheese.
Refill the potato shells with the potato mixture. Sprinkle with the remaining cheese and chives, bacon bits, or parsley flakes.
Return the stuffed potatoes to the microwave, and cook on high power for 30 seconds or until the cheese melts. Enjoy while it's hot!
Please read the entire recipe before starting!
Yield: 4 to 6 servings
Ingredients: Prepare and measure your ingredients before you start the instruction.
1250 mL (5 cups) peeled and sliced fruit (apples, peaches, pears, or rhubarb-or a mixture!). Frozen fruit can also be used but you must stir in 1 tbsp of flour to absorb the liquids.
250 mL (1 cup) packed brown sugar
180 mL (3/4 cup) rolled oats
250 mL (1 cup) flour
5 mL (1 tsp) cinnamon
3 mL (1/2 tsp) nutmeg
125mL (1/2 cup) margarine
Method
Preheat the oven to 180°C (350°F).
Lightly grease the baking dish including bottom and sides with butter or spray.
Place fruit evenly in an 8 x 11” (about 2L) casserole or baking dish.
In a separate bowl, combine brown sugar, rolled oats, flour, cinnamon and nutmeg. Mix thoroughly.
To the flour mixture, add the margarine and combine until the mixture is crumbly.
Sprinkle this mixture evenly over the fruit.
Bake at 350°F for 40 to 50 minutes until fruit is soft when pierced with a fork and top is golden brown.
Serve with ice cream or whipped cream, if desired.
Please read the recipe before starting!
Ingredients:
Broccoli
Cauliflower
Carrots
Method:
Cut and wash the vegetables and arrange in a microwave safe dish.
Place broccoli flowers inside, the cauliflower around the broccoli, and the carrot sticks around the outside.
Cover with Saran wrap, leaving a corner uncovered.
Microwave on high 4-6 minutes, until vegetables are al dente (they still have a bite to them).
Prepare the cheese or garlic thyme sauce and pour over the vegetables:
Cheese Sauce: Yield: 2 servings.
25 mL (1 1/2 T) butter
25 mL (1 1/2 T) flour
125 mL (1/2 cup) milk
pinch of salt
100 mL (1/2 cup) grated cheddar cheese
Method
Melt the margarine, add the flour and cook for 1 minute on high in the microwave.
Slowly stir in the milk and cook until slightly thick.
Add cheese and cook 1-2 minutes more until thickened.
* This sauce may be made in a double boiler on top of the stove.
Garlic Thyme Sauce: Yield: 2 servings
30 mL (2T) butter
1 mL (1/4 tsp) garlic salt
1 mL (1/4 tsp) dried thyme
Method
Melt the butter in a microwave safe bowl or measuring cup.
Add the garlic salt and thyme.
Pour over vegetables and serve.
Present as if in a restaurant.
Read the entire recipe before you begin!
Yields 2 servings
Ingredients:
4 apples - peeled, cored and chopped. Click here to learn how
¾ cup water
¼ cup white sugar
½ tsp ground cinnamon
Method:
In a saucepan, combine apples, water, sugar, and cinnamon.
Cover with a lid, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Stir occasionally. Do not leave unattended.
Allow to cool, then mash with a fork or potato masher.
Vegetable Medley with Cheese or Garlic Thyme Sauce
Click here for a printable version of this recipe.
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