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Cooking Lab Objectives
Cooking Lab Objectives
To 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
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.
Grain Product Recipes
Grain Product Recipes
Please read the recipe before starting!
Ingredients:
7 mL yeast (1 1/2 tsp)
5 mL sugar (1 tsp)
220 mL warm water (1 cup minus 1 Tbsp)
2 mL salt (1/2 tsp)
15 mL oil (1 Tbsp)
550 to 600 mL sifted flour (2 to 2 1/2 cups)
Method:
In a small bowl add sugar, 60 mL (4 Tbsp) warm water; then add the yeast. Let stand for 5 minutes.
In a large bowl, mix remaining water, oil, and salt.
Add yeast mixture to the water mixture.
Stir in the flour, with a fork, gradually until the dough is not sticky.
Knead dough with your hands until elastic, 5 to 10 minutes.
At this point, choose one method below: divide into four balls.
Allow to rise 40 minutes in a warm place (Preheat oven to 200° F, turn oven off, and put dough inside.
Cover with stretch wrap and cool-rise overnight.
Roll each dough ball to a 20-cm (8-inch) circle.
Preheat the oven to 240° C (500° F).
Place the circles of dough on a greased cookie sheet and bake 5 to 15 minutes until the dough is light brown.
Cut dough in half. Then, open with a knife — but do not cut the semi-round outside seam.
Stuff with any of the following — or some combinations!
shredded lettuce
diced tomato
alfalfa sprouts
cheddar cheese
mozzarella cheese
black olives
celery
green pepper
green onion
cucumber
crumbled bacon
Please read the recipe before starting!
T = Tablespoon measuring spoon tsp = Teaspoon measuring spoon
Ingredients:
15 ml OR (1 T) butter or margarine
175 ml OR (3/4 cup) chopped onion
1 clove garlic
1 stalk chopped celery
1/2 chopped green pepper
250 ml OR (1 cup) canned tomatoes
2 ml OR (1/2 tsp) salt
2 ml OR (1/2 tsp) sugar
2 ml OR (1/2 tsp) pepper
1 whole clove garlic
250 ml OR (1 cup) cooked rice
Cook Rice as follows:
625 ml OR (2 1/2 cups) water, bring to boil, cover.
Add 1 cup of rice, cook over low/medium heat 25 - 30 minutes.
Drain if liquid is not all absorbed.
Method:
Grease casserole dish. Set aside.
Saute onion, garlic, celery and green pepper in 15 ml OR (1 T) butter or margarine.
Shake the pan to bring out the flavour. Then remove garlic.
Add the tomatoes, sugar and add salt, pepper and clove; bring to a boil; simmer for 10 minutes.
Remove the clove.
Stir in the cooked rice.
Pour all ingredients together into a greased casserole.
Bake at 350°F for 30 minutes, or microwave 5 minutes on High.
Please read the recipe before starting!
Tbsp = Tablespoon measuring spoon tsp = Teaspoon measuring spoon
Ingredients:
125 mL (1/2 cup) mashed potatoes (1 large potato)
300 mL (1 1/4 cup) flour
25 mL (1 1/2 Tbsp) sugar
15 mL (1 Tbsp) baking powder
2 mL (1/2 tsp) salt
15 mL (1 Tbsp) margarine
125 mL (1/2 cup) milk
Raspberry Compote: (Optional)
2 cups raspberries
1/2 cup white sugar
1/2 lemon. Juiced and rind
1 pinch salt
Method:
Peel and boil 1 large potato. When it is soft mash it with a potato masher.
In a large bowl, mix all the dry ingredients.
Cut in margarine with a pastry blender. Or two butter knives
Add potatoes and milk, stirring to form a ball.
Knead on a floured counter about 15 times.
Pat dough down to form a 1 cm (1/2 inch) thick round pattie.
Optional: Form into individual rounds (or leave it as one piece to be cut after baking).
Bake at 205° C (400° F) for 15 to 20 minutes or until brown.
For the raspberry compote, cook the berries in a saucepan over medium heat until soft.
Add sugar, lemon juice, rind, and salt.
Continue cooking until the sugar is dissolved.
Serve bannock drizzled with compote.
Please read the recipe before starting!
Ingredients:
2 slices of bread
butter or margarine
two slices of processed cheese OR cut pieces of cheese to fit bread
Method:
Preheat the grill to 300° F OR 125°C. If on the stove, cook at medium heat in a pre-greased frying pan.
Butter the inside slices of bread, add cheese to one side of bread.
Place pieces of bread together. Butter the outside of bread.
Place one buttered side of bread on the grill/frying pan and let cook for approximately 2 minutes, turn and grill the other side.
Remove from the grill or frying pan and place on the plate.
Garnish and serve as if in a restaurant
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