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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
proper technique in milk cookery
skill in measuring, mixing and organizing
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.
Milk and Milk Alternative Recipes
Milk and Milk Alternative Recipes
Please read the recipe before starting!
Ingredients:
15 mL (1 T) butter
15 mL (1 T) flour
25 mL (1 1/2 T) chopped onion
300 mL (1 1/4 cup) milk
175 mL (3/4 cup) diced potato
250 mL (1 cup) of chicken stock*
Option: 5 mL (1 tsp) of chicken bouillon powder can be dissolved in 250 mL (1 cup) of hot water. Adjust to your taste by adding more powder ½ tsp at a time. .
1 stalk diced celery
1 mL pepper (pinch)
1 can corn or 250 mL (1 cup) frozen corn
Method:
In a heavy saucepan, melt butter and add onion and flour.
Cook over low heat until onions are golden and slowly add the milk.
Add the chicken stock, potatoes, corn, celery, and pepper.
Stir consistently and do not leave unattended.
Simmer for 20-30 minutes until potatoes are tender.
Chocolate Pudding
Click here for a printable version of this recipe.
Please read the recipe before starting!
Ingredients:
250 mL(1 cup) hot milk
65 mL (1/4 cup) sugar
30 mL (2 T) cornstarch
15 mL (1 T) cocoa
1 mL (1/4 tsp) salt *optional
50 mL (1/4 cup) cold milk
1 mL (1/4 tsp) vanilla
5 mL (1 tsp) butter
Method:
Heat milk until bubbles form around the outer edge. Watch carefully or use a double boiler.
In a separate bowl mix cornstarch, salt, sugar, and cocoa.
Add 30 mL (2 T) of the cold milk and make a paste.
Slowly add the remaining cold milk to the paste and mix until smooth.
When the milk is hot, stir in the smooth cornstarch paste and cook over medium heat, stirring carefully until the mixture has thickened. Do not over stir or boil as the starch granules may burst.
Add the vanilla and butter.
Put the lid on and cool over cold water.
Macaroni with Vegan Alfredo Sauce (made with coconut milk as a milk alternative)
Click here for a printable version of this recipe.
Please read the recipe before starting!
Ingredients:
250 mL (1 cup) macaroni
1 mL (1/4 tsp) salt
1 mL (1/4 tsp) oil
30 mL (2 T) vegan margarine
30 mL (2 T) flour
5 mL (1 tsp) veggie bouillon powder
250 mL (1 cup) coconut milk (stir the liquid and fat together if it is separated)
120 mL (1/2 cup) vegan shredded cheese (optional)
Salt and pepper to taste
Method:
Bring a large pan of water to a rolling boil (There should be 7 times more water than the amount of pasta).
Add the oil and salt to keep strands of pasta from sticking and water from boiling over.
Boil the pasta for 12-15 minutes until at the "al dente" stage (where macaroni is still slightly sticky).
Prepare the sauce as follows:
In a heavy saucepan or double boiler melt the vegan margarine.
Add the flour, veggie bouillon powder, salt and pepper and stir to form a smooth paste.
Add the coconut milk, a small amount at a time and cook on med low heat until it thickens.
Stir in the cheese and cook until smooth and thickened. (Cheese is optional)
Pour over the drained macaroni and garnish before serving.
Please read the recipe before starting!
Ingredients:
250 mL (1 cup) macaroni
1 mL (1/4 tsp) salt
1 mL (1/4 tsp) oil
30 mL (2 T) butter
30 mL (2 T) flour
250 mL (1 cup) milk
120 mL (1/2 cup) shredded cheddar cheese
Salt and pepper to taste
Method:
Bring a large pan of water to a rolling boil (there should be 7 times more water than the amount of pasta).
Add the oil and salt to keep strands of pasta from sticking and water from boiling over.
Boil the pasta for 12-15 minutes until at the "al dente" stage (where macaroni is still slightly sticky).
Prepare the sauce as follows:
In a heavy saucepan or double boiler melt the butter.
Add the flour and seasonings and stir to form a smooth paste.
Add the milk, a small amount at a time and thicken.
Stir in the cheese and cook until smooth and thickened.
Pour over the drained macaroni and garnish before serving.
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