Labs to Teach Concepts
Becky Cox – Lone Peak High School – [email protected] or my.uen.org/myuen/27333
Foods 1
Microwave Apple Crisp
4 large baking apples
4 graham cracker squares
½ cup brown sugar
¼ cup rolled oats
¼ cup flour
½ teaspoon cinnamon
¼ cup margarine
1.
2.
3.
4.
5.
6.
Peel, core and slice apples. Place in a glass baking dish.
Crush graham crackers with hands. Combine with brown sugar,
oats, flour and cinnamon.
Melt margarine in a glass measuring cup in the microwave for about 15
seconds with a paper towel over the top to prevent splatters.
Add margarine to the crumb mixture and mix well. Dump over the
apples.
Microwave on high 10 minutes or until the apples are tender. Turn
after 6 minutes (if you don’t have a turn table)
Let stand until slightly cooled.
Makes 4 servings.
Grandma J’s Oatmeal Cookies
What ingredients have fiber in them?
½ cup shortening
1/4 tsp. salt
1/3 cup sugar
½ tsp. baking soda
½ cup brown sugar
½ tsp. baking powder
1 egg
1 cup oatmeal
1 tsp. vanilla
½ cup raisins or craisins
1 C + 2 tbsp. flour
Cream shortening, sugar and brown sugar. Add eggs and vanilla and mix well. Add
flour, salt, baking powder and baking soda and mix about 30 seconds. Add oatmeal
and fully mix all ingredients. Stir in raisins or craisins. Using a cookie scoop, place on
ungreased cookie sheet. Flatten with a fork. Bake at 350 for 8-10 minutes. Cool 2
minutes, remove from cookie sheet and place on cooling rack.
Makes 8-12 cookies
Foods 2
Knife Lab Pasta
1 Zucchini, Small Dice
½ Red Bell Pepper, Brunoise
3 Green Onions, Diagonal Cut
2 tbsp Oil
2 tsp Italian Seasoning
Grated Parmesan Cheese
2 Carrots, Julienne
1 Yellow Squash, Medium Dice
3-4 leafs Basil, Chiffonade
Salt and Pepper to taste
12 oz pasta
Preheat the oven to 450 degrees F. In a bowl toss all the zucchini, carrots, pepper, yellow
squash and green onions with 2 T oil, salt, pepper and Italian seasonings. Put on a baking
sheet and roast 10 minutes, stir and roast 10 minutes more. Meanwhile cook pasta
according to directions. Drain well. Toss the vegetables with the pasta. Sprinkle with
cheese and basil. Serve immediately.
Anemia: Black Bean Salsa with Chips
2 cans black beans, drained & rinsed
1 can corn, drained
1 can black olives, sliced, drained
1 red pepper, small dice
1 cup pineapple tidbits, drained
2 tbsp cilantro minced
Juice of 2 limes
4 cups prepared salsa
Mix and serve with chips.
Colon and Rectal Cancer: Extra Fiber Apple Crisp
5 apples, washed, diced small with peels
3 tbsp sugar
½ cup rolled oats
½ cup brown sugar
¼ cup flour
3 tbsp wheat germ
¼ tsp cinnamon
¼ cup butter, softened
¼ cup nuts
Cut and place fruit in a baking dish. Toss with sugar. For topping combine other
ingredients. Cut butter in until it makes crumbs. Sprinkle topping on top of fruit and
bake at 375 F for 35 minutes.
Heart Disease: Low Cholesterol Oatmeal Drop Cookies
1 cup flour
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
½ tsp cinnamon
¾ cup brown sugar
1 ½ cups oats
½ cup canola oil
1 T molasses
1 egg (or replace with egg beaters)
2 tbsp water
1 tsp vanilla
In a mixing bowl combine flour, baking powder, baking soda, salt and cinnamon. Add
sugar and stir in oats. Make a well in the center and add oil, molasses, egg, water and
vanilla. Stir until dry ingredients are moistened. Drop by tablespoons 2” apart onto an
ungreased cookie sheet. Bake at 350 F 13-15 minutes. Cool on a rack. Makes about
15 cookies.
Diabetes: Lite Banana
Parfait
Osteoporosis:
Tofu Smoothies
2 packages sugar free instant pudding
(follow directions on package, use ½ cup
less milk)
½ pint whipping cream with sweetener
3 bananas
1 package graham crackers
Use 2 blenders – this amount in each
blender
1 ½ cups skim milk
1 cup silken tofu
2 cups whole strawberries
2 cups frozen berries
¼ cup honey
1 tsp vanilla
In portion cups, put graham cracker on
the bottom. Whip cream add sweetener.
Layer with pudding, cream and bananas.
Weight Management: Sensibly Delicious Brownies
1 1/2 c. flour
1 c. sugar
3/4 c. unsweetened cocoa
1 tsp. baking powder
1 tsp. salt
1/4 c. skim milk
½ cup corn syrup
1 whole egg
2 egg whites
½ cup canola oil
1 tsp vanilla
Spray mini muffin tins with non-stick cooking spray. Preheat oven to 350 degrees. In a
mixing bowl combine flour, sugar, cocoa, baking powder and salt. Mix thoroughly.
Combine oil, milk, corn syrup, egg, egg whites and vanilla. Stir liquid ingredients into
dry ingredients. Bake 15 minutes until set, but soft. Makes 3 dozen.
ProStart 1
Chapter 1- Historical/Amusement Park
Ancient Greek Bean Soup
3 cups canned white beans, drained and rinsed
2 cups beef broth
1 bay leafs
1 onions finely chopped
2 tbsp butter
¼ bunch parsley, finely minced
½ tsp coriander
Salt and Pepper to taste
1 tbsp honey
2 cloves of garlic, pressed
2 tbsp olive oil
Mix the beans, broth and bay leafs in a pot and boil about 20 minutes. Sauté onions in
butter, add parsley, coriander, salt and pepper. Add to the beans. Add the honey and
simmer 5-10 minutes. Press the garlic cloves through a garlic press and mix with oil.
Before serving add the garlic/oil mix to the soup.
Ancient Roman Green Beans
1 lb green beans
1 tsp salt
¼ cup white wine
½ cup olive oil
2 tbsp minced cilantro
1 tsp cumin
1 finely chopped leek
Cook beans in remaining ingredients. Simmer until fork tender 5-10 minutes.
Middle Ages Tart of Onion
1 medium onion, finely chopped
6 eggs
2 cups mozzarella, grated
Pinch of salt
Pie Crust or 24 Won Ton Wrappers
Beat Eggs, add other ingredients. Pour into an unbaked pie crust. Bake at 350 until
lightly browned on top, about 1 hour. Or place won ton wrappers in lightly greased
mini muffin tins. Pour in egg mixture. Bake at 350 12-15 minutes or until set.
Renaissance Crispels
Pastry dough
Oil
Honey
Roll the pastry thin. Cut into circles. Fry the pastry in olive oil until lightly brown and
crisp. Drain well. Place honey in a pot and slowly bring to a bowl. Brush the pastries
with the hot honey and serve forth.
Funnel Cakes – Yields 10 cakes
1 1/2 cups flour
1/4 cup granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
1 cup milk
1 tsp. vanilla
Oil, for frying
1/4 cup powdered sugar
Mix flour, granulated sugar, baking powder, baking soda and salt into large mixing
bowl; set aside. Beat eggs, milk and vanilla in bowl with wire whisk until well blended.
Add to flour mixture; mix well.
HEAT oil to 375°F in large saucepan or deep fryer. Slowly pour 1/4 cup of the batter
into hot oil in a free-form lattice pattern. Cook 30 sec. on each side or until golden
brown on both sides turn carefully with tongs. Drain funnel cake on paper towels.
Repeat with remaining batter, allowing oil to return to 375°F between batches. Sprinkle
with powdered sugar.
(Use a plastic squeeze bottle to pour the batter into the hot oil. Cut the tip wide enough
to form a steady stream of batter for shaping the funnel cakes)
Corn Dogs
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup white sugar
4 teaspoons baking powder
1 egg
1 cup milk
1 quart vegetable oil for frying
2 (16 ounce) packages beef frankfurters
16 wooden skewers
In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder.
Stir in eggs and milk. Preheat oil in a deep saucepan over medium heat. Insert
wooden skewers into frankfurters. Roll frankfurters in batter until well coated. Fry 2 or 3
corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
Mexican Street Corn
8 ears of corn (break in half)
3 Tbsp oil
¾ cup mayonnaise
4 oz parmesan cheese
Chili powder (about 1 tsp)
Garlic granules (about 1 tsp)
Limes
Shuck the corn, rub with oil and cook in a grill pan until done 7-8 minutes. Mix
mayonnaise, chili powder and garlic granules (to taste, about 1 tsp. each). Spread on
corn, roll in cheese. Serve with lime wedge.
Utah Twister Drink
Juice of 3 Oranges
Juice of 2 Limes
Juice of 2 Lemons
2 cups Cherry Juice/Cranberry
2 cups water
½ cup sugar
Ice
Fruit to Garnish
Navajo Tacos
3 c flour
4 T sugar
1 t salt
1 T baking powder
1/4 c non fat dry milk
1 ½ c warm water
Oil to cook in
Canned Chili
Lettuce
Tomato
Cheese
Sour Cream
In a bowl combine dry ingredients. Add enough water to make a soft dough. Knead
with hands. Pinch off a ball and stretch it round and flat. Fry in hot oil. Drain on paper
towels. Top with Chili, Lettuce, Tomato, Cheese and Sour Cream.
Chapter 2
Using Thermometers
Have each lab calibrate a thermometer using ice water. Calibrate to 32 degrees.
Give each lab 3 steaks. Have them cook one to 145, one to 155 and one to 165 degrees. Teach
them how to use the thermometer. Have them evaluate each for taste, color and texture. No
seasoning except salt and pepper. After they evaluate you can let them use steak sauce.
HACCP a Recipe
When using a HACCP recipe you might not see all the information you need. Receiving and storage
aren’t always included on the recipe. We will include them for this practice.
Taco Beef Soup
½ lb. ground beef
1/4 cup chopped onion
1 ½ cups water
16 oz can kidney beans, not drained
8 oz. can tomato sauce
16 oz can stewed tomatoes (blended)
1 can corn, drained
1 can diced green chilies, drained
½ envelope taco seasoning mix
Shredded cheese
Corn chips
Sour Cream
Identify the 3 “hazardous” items:
1.
__________________________
3.
__________________________
2.
__________________________
Receiving: (CCP)
1.
Meat should be received at a temperature of _____________
2.
Cheese and sour cream should be received at a temperature of _____________.
3.
Check onions for _________________.
Corrective Action:______________________________________________________
Storage: (CCP)
1.
Meat should be stored at a temperature of _______________.
How should it be stored?____________________________________________
2.
Cheese and sour cream should be stored at a temperature of _______________.
Corrective Action:______________________________________________________
Preparation:
1.
Blend tomatoes
2.
Chop onion
3.
Drain chilies and corn
Cooking: (CCP)
1.
Cook meat and onion to a temperature of ___________________. Drain well.
2.
Add water, tomatoes, beans (undrained), tomato sauce, taco seasoning, corn
3.
Simmer ingredients until the temperature of ______________ is reached.
and chilies.
Corrective Action:______________________________________________________
Serving and Holding: (CCP)
1.
Serve immediately or hold for service at _______________ or higher. Do not
___________ product with new.
2.
Garnish with chips, sour cream and cheese. Hold cheese and sour cream
_______________ or lower.
mix
Corrective Action:______________________________________________________
Cooling: (CCP)
1.
Cool to __________ or lower within four hours, in shallow pans with a product
__________ inches or less.
2.
Store at a product temperature of ___________ or lower.
Corrective Action:______________________________________________________
Reheating: (CCP)
1.
Reheat soup to a product temperature of ___________ or higher within _____
hours.
Corrective Action:______________________________________________________
depth of
Name:_______KEY____________________________
Period:________
HACCP a Recipe
Identify the 3 “hazardous” items:
1.
Ground Beef
3.
Shredded Cheese
2.
Sour Cream
Receiving: (CCP)
1.
Meat should be received at a temperature of 41 or less
2.
Cheese and sour cream should be received at a temperature of 41 or less
Corrective Action: Reject food that isn’t received at the proper temperature.
Storage: (CCP)
1.
Meat should be stored at a temperature of 41 or less.
How should it be stored? Bottom shelf of fridge or in a meat only fridge.
2.
Cheese and sour cream should be stored at a temperature of 41 or less.
Corrective Action: Throw out if not stored at the proper temperature, check temperature of
refrigerator on a regular basis.
Preparation:
1.
Blend tomatoes
2.
Chop onion
3.
Drain chilies and corn
Cooking: (CCP)
1.
Cook meat and onion to a temperature of 155 for 15 seconds. Drain well.
2.
Add water, tomatoes, beans (with liquid), tomato sauce, taco seasoning, corn and chilies.
3.
Simmer ingredients until the temperature of 135 is reached.
Corrective Action: Check temperature.
Serving and Holding: (CCP)
1.
Serve immediately or hold for service at 135 or higher. Do not mix old product with new.
2.
Garnish with chips, sour cream and cheese. Hold cheese and sour cream
41 or lower.
Corrective Action: Check temperature and record.
Cooling: (CCP)
1.
Cool to 41 or lower within four hours, in shallow pans with a product depth of 2 inches or less.
2.
Store at a product temperature of 41 or lower.
Corrective Action: Check temperature and record
Reheating: (CCP)
1.
Reheat soup to a product temperature of 165 or higher within 2 hours.
Corrective Action: Check temperature and record.
Chapter 4
Culinary Math – see Worksheet
Brownie Torte – Lion House
½ cup butter
½ cup light corn syrup
1 cup semisweet chocolate chips
½ cup sugar
3 eggs
1 tsp vanilla
1 cup flour
1 cup chopped nuts
Preheat oven to 375. Grease and flour one 8 inch cake pan. Set aside. In a medium
sauce pan, put butter, corn syrup and chocolate chips. Cook on low heat, stirring often
until chips are melted. Remove from heat. In a medium mixing bowl, whip sugar, eggs
and vanilla together until fluffy. Slowly mix in chocolate mixture. Add flour to sugar
mixture and blend well. Add nuts and mix well. Pour into pan. Bake 35 minutes.
Makes 8-10 servings
AP/EP Lab – see Worksheet
Roasted Vegetable Pasta – Food Network
½ red pepper, cut in 1” pieces
1 zucchini quartered lengthwise and cut into 1” cubes
1 summer squash quartered lengthwise and cut into 1” cubes
4 mushrooms, quartered
½ onion sliced
2 T olive oil
½ tsp pepper
½ tsp salt
1 ½ tsp Italian seasoning
1 lb penne pasta
1 ½ cups marinara sauce
½ cup mozzarella cheese, grated
¼ cup parmesan cheese
Toss vegetables with oil, pepper, salt and seasoning. Place on parchment and roast at
450 for about 15 minutes. In the meantime boil pasta in salted boiling water about 6
minutes. Drain. Toss with vegetables, marinara sauce, and cheeses. Pour in greased
casserole dish and bake about 15-20 minutes at 450. Can top with additional cheese
prior to baking.
Names:_____________________________________________
Period:________
Standardized Recipes
In your words, what is a standardized recipe?
Why are they important, especially for restaurants?
How does it pertain to this lab?
Grandma J’s Oatmeal Cookie
½ cup shortening
1/3 cup sugar
½ cup brown sugar
1 egg
1 tsp. vanilla
1 C + 2 tbsp. flour
1/4 tsp. salt
½ tsp. baking soda
½ tsp. baking powder
1 cup oatmeal
½ cup raisins or craisins
Preheat the oven to 350.
Cream shortening, sugar and brown sugar. Add eggs and vanilla and mix
well. Add flour, salt, baking powder and baking soda and mix about 30
seconds. Add oatmeal and fully mix all ingredients. Stir in raisins or
craisins. Using a cookie scoop, place on ungreased cookie sheet. Flatten
with a fork or hand. Bake at 350 for 8-10 minutes. Makes 8-12 cookies
Names:_____________________________________________
Period:________
Standardized Recipes
In your words, what is a standardized recipe?
Why are they important, especially for restaurants?
How does it pertain to this lab?
Grandma J’s Oatmeal Cookie
½ cup shortening
1/3 cup sugar
½ cup brown sugar
1 egg
1 tsp. vanilla
1 C + 2 tbsp. flour
1/4 tsp. salt
½ tsp. baking soda
½ tsp. baking powder
1 cup oatmeal
½ cup raisins or craisins
Bake at 350 for 8-10 minutes.
Names:_____________________________________________
Period:________
Standardized Recipes
In your words, what is a standardized recipe?
Why are they important, especially for restaurants?
How does it pertain to this lab?
Grandma J’s Oatmeal Cookie
Cream ½ cup shortening, 1/3 cup sugar, and ½ cup brown sugar in a mixer.
Beat in 1 egg and 1 tsp vanilla. Mix in 1 cup + 2 tbsp flour, ¼ tsp salt, ½ tsp
baking soda, ½ tsp baking powder. Stir in 1 cup oatmeal and ½ cup of
raisins or craisins. Roll in balls, flatten with a fork or hand. Bake at 350 810 minutes on an ungreased cookie sheet.
Names:______________________________________________
Period:________
Standardized Recipes
In your words, what is a standardized recipe?
Why are they important, especially for restaurants?
How does it pertain to this lab?
Grandma J’s Oatmeal Cookie – Yields 8-12 cookies
½ cup shortening
1/3 cup sugar
½ cup brown sugar
1 egg
1 tsp. vanilla
1 C + 2 tbsp. flour
1/4 tsp. salt
½ tsp. baking soda
½ tsp. baking powder
1 cup oatmeal
½ cup raisins or craisins
1.
2.
3.
4.
5.
6.
7.
8.
Preheat the oven to 350.
Cream shortening, sugar and brown sugar.
Add eggs and vanilla and mix well.
Add flour, salt, baking powder and baking soda and mix
about 30 seconds.
Add oatmeal and fully mix all ingredients.
Stir in raisins or craisins.
Using a cookie scoop, place on ungreased cookie sheet.
Flatten with a fork or hand.
Bake at 350 for 8-10 minutes.
Name:____________________________________
Period:________
Basic Math Recipe Worksheet
Using addition, subtraction, multiplication, division and equivalents,
solve the following problems to create a usable recipe for a chocolate
torte. Try not to use a calculator. Show your work. Be sure that the
number in the last column is the most efficient measurement to use.
(16 tbsp in a cup, 3 tsp in 1 tbsp) Compare your paper to those in
your group. Make sure you all agree. Before getting supplies one
person in your group must check this off with the teacher.
192 ÷ 24 =
________ tablespoons
= ________ c. butter
9.75 - 1.75 =
________ tablespoons
= ________ c. light corn syrup
32 + 16 =
________ teaspoons
= ________ c. semisweet chocolate chips
376 - 352 =
________ teaspoons
= ________ c. sugar
.03 x 100 =
________
= ________ egg(s)
25 x .04 =
________ teaspoons
= ________ tsp. vanilla
288 ÷ 6 =
________ teaspoons
= ________ c. flour
23 ¾ - 7.75 =
________ tablespoons
= ________ c. chopped nuts
Preheat oven to 375. Grease and flour one 8 inch cake pan. Set aside. In a medium
sauce pan, put butter, corn syrup and chocolate chips. Cook on low heat, stirring often
until chips are melted. Remove from heat. In a medium mixing bowl, whip sugar, eggs
and vanilla together until fluffy. Slowly mix in chocolate mixture. Add flour to sugar
mixture and blend well. Add nuts and mix well. Pour into pan. Bake 35 minutes.
Makes 8-10 servings. While baking, continue working on the following math situations.
You can use a book, the internet, the teacher or a math teacher for help – but don’t just
copy – you really need to know/understand this and if you don’t Becky would be happy
to help you!!
Group Names:_________________________________________________________
_____________________________________________________________________
AP and EP Lab
For each produce item listed, record the AP weight, trim the food for use and then
record and the EP weight. Figure out the %. Divide the edible portion weight by the as
purchased weight. When done complete the recipe and enjoy the salad and pasta!!
Food Item
As purchased
weight
Edible Portion
weight
% after trimmed.
1 head leaf lettuce
1 carrot
1 stems celery
2 tomatoes
1 /2 cucumber
3 green onions
Chop, shred or cut up all the vegetables toss and add dressing.
Food Item
As purchased
weight
Edible Portion
weight
% after trimmed.
½ red pepper
1 zucchini
1 summer squash
4 mushrooms
½ yellow onion
Dice the red pepper, quarter the zucchini & summer squash lengthwise and cut into 1”
cubes, Quarter the mushrooms, slice the onion. Toss with:
2 T olive oil
½ tsp pepper
½ tsp salt
1 ½ tsp Italian seasoning
Place on parchment and roast at 450 for about 15 minutes. In the meantime boil 1 lb
penne pasta in salted boiling water about 6 minutes. Drain. Toss with vegetables, 1 ½
cups marinara sauce, ½ cup mozzarella and ¼ cup parmesan cheese. Pour in
greased casserole dish and bake about 15-20 minutes at 450.
Chapter 5
Bubbling Cheese Bread- Herbs & Spices
½ cup Shredded Mozzarella cheese (2 oz)
1/3 cup Mayonnaise
1 16 ounce Loaf French bread, halved lengthwise
1/3 cup Grated Parmesan cheese
One herb/one spice per bread
In a mixing bowl combine mozzarella cheese, mayonnaise and herbs/spices. Stir to
mix well. Spread the mixture on the bread. Sprinkle with Parmesan cheese.
Bake/broil the bread until lightly browned. Cut into enough pieces for the class to
sample.
Spices
Garlic
Anise
Capers
Caraway
Cardamon
Chili Powder
Cayenne
Cumin
Curry
Fennel
Dry Mustard
Paprika
Pepper corns
Poppy Seeds
Onion Powder
Sesame Seeds
Herbs
Basil
Chives
Cilantro
Dill
Marjoram
Oregano
Parsley
Rosemary
Sage
Tarragon
Thyme
Pavlova – separating eggs
4 Large egg whites
1 cup Sugar
2 tsp. Vinegar
4 tsp. Cornstarch
1/8 tsp. Vanilla
Beat eggs whites until very stiff. Continue beating and add sugar. Stir in quickly by
hand the vinegar, vanilla and cornstarch. Place parchment on a baking sheet. Mound
the meringue into 4 circles on the parchment. Bake at 275, 30-45 minutes or until hard
on the outside and very lightly brown. Remove from paper and cool. Serve with
unsweetened whipped cream and fresh fruit.
Chapter 7 - Communication
Encourage good communication among students by having the class cook a meal, not
individually but as a team. In this exercise, the students are split into groups of four.
Each team is required to cook a specific meal from start to finish in 45 minutes, but
only one team member can be in the kitchen at any given time. A timer should be set
for five minutes; then Student #1 starts cooking. When the timer goes off, Student #2
enters the kitchen area and Student #1 has 30 seconds to explain what has been
started and what still needs to be done. The same process should be repeated until the
45 minutes have passed.
Put a colored dot on each student – 4 different colors per group. Use the colors to
rotate.
Suggested Lab: Muffins, Scrambled Eggs, Frozen Hash browns, Bacon – Juice or fruit
Processing: What worked, what didn’t? Frustrations? Successes? Did you think
more about what you were telling them – how well did you listen??
Chapter 8
Diversity - Things aren’t always as they look
Sushi
2 T butter
2 cups mini marshmallows
3 cups rice cereal
10-12 gummy worms
1 box of fruit leather rolls
1.
2.
3.
4.
5.
6.
7.
8.
9.
Grease a ¼ sheet pan.
Melt butter in pot over medium heat.
Add the marshmallows and stir until smooth.
Remove mixture from heat and stir in the rice cereal until it's evenly coated.
Turn the baking sheet so that the wider ends are at the top and bottom. Then
press the marshmallow mixture on the sheet, distributing it evenly.
Starting at one side and 1 inch up from the lower edge, place gummy worms atop
the mixture end to end in a horizontal line.
Gently roll the lower edge of the marshmallow mixture over the gummy worms.
Then stop and cut the log away from the rest of the mixture. Use the same
method for 1-2 more logs.
Slice each log in 1-inch-thick "sushi" rolls and wrap them individually with a strip
of fruit leather.
Colorful Cupcakes
1 lb. ground beef
½ cup seasoned bread crumbs
1 cup grated Jack cheese
3 T ketchup
1 egg
1.
2.
3.
4.
½ t seasoned salt
¼ t pepper
3 cups mashed potatoes
Food coloring
Heat the oven to 375 degrees. Line 12 muffin tin cups with foil bake cups.
In a large bowl, mix together all of the meat loaf ingredients until well combined.
Divide the mixture evenly among the lined cups (the liners should be about three
quarters full).
Place the filled muffin tins on cookie sheets and bake the cupcakes for about 15
minutes or until cooked through.
Divide the mashed potatoes among three small bowls and stir a few drops of
food coloring into each batch to create blue, yellow, and pink pastel frostings.
Spread a generous dollop on each cupcake. Makes 12 cupcakes.
Management
You are the Manager
If you have this paper in your possession, you are the manager today. Please let me know who is on
your team:
___________________
___________________
___________________
You may not show anyone this paper in your group, but you must direct them to complete the task.
Choose a person for each task and direct them to complete the task correctly. If you only have 3 in
your group divide up the tasks from one of the lists and give them to the other members of your
group. YOU MAY NOT COOK – ONLY MANAGE!!! If necessary motivate them. You need to hurry
them along.
Person 1
Dice ½ a small red onion
Sauté onion and pepper in 2 tsp
oil (heat oil before adding
vegetables) cook 5 minutes.
Add beans and red pepper
flakes. Warm through 3 minutes,
stir occasionally.
Put in a bowl. When the tortillas
have sour cream and salsa on
them, put ¼ of the bean mixture
on the tortilla.
Person 2
Seed and dice ½ of a red pepper
Whisk 2 eggs per person (6 or 8)
in a bowl. Season with salt and
pepper, add pepper jack cheese.
When vegetables are cooked,
wipe out the frying pan, add ½
tsp oil and cook the eggs on low
heat. Stir about 3 minutes until
cooked. When the tortillas have
sour cream, salsa and beans put
¼ of the egg mixture on the
tortilla.
Person 3
Measure 1 cup black beans,
rinse
Measure ¼ tsp red pepper flakes
Measure 1 tbsp oil
Measure ¼ cup sour cream
Measure ¼ cup salsa
Pick up 2 eggs per person
Pick up cheese
Pick up 1 tortilla per person
Pick up tomato
Grate 1/3 cup pepper jack
cheese
Dice 1 tomato.
Spread tortillas with 1 tbsp sour
cream and 1tbsp salsa. Wait for
beans and eggs.
Top egg mixture with ¼ of the
tomatoes. Roll each burrito and
serve.
While you eat…discuss as a team.
Did you have to motivate your team? If so how? If not, what could you have done to motivate them?
Where there any problems? If so, how did you solve them? If not, give an example of a problem that
could have happened. Fit it into the problem solving template below.
1. Define the problem
2. Determine the root cause
3. Determine alternative solutions
4. Select the best alternative solution
5. Develop an action plan
6. Implement the action plan
Heinz’s vision statement is: “Our VISION, quite simply is to be ‘THE WORLD’S PREMIER FOOD
COMPANY, OFFERING NUTRITIOUS, SUPERIOR TASTING FOODS TO PEOPLE
EVERYWHERE.’ Being the premier food company does not mean being the biggest but it does mean
being the best in terms of consumer value, customer service, employee talent and consistent and
predictable growth. We are well on our way to realizing this vision but there is more we must do to
fully achieve it.”
Kraft foods: “Helping People Around the World Eat and Live Better.”
A vision statement describes what an organization or group wants to become and why it exists.
So what is your team’s vision statement?? Aim high, be inspiring and stimulating. And don’t copy
from Heinz or Kraft!!
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________
Burrito Recipe – From Ellie Krieger, Food
Network – Serves 4
2 teaspoons canola oil
½ small red onion, diced (1 cup)
½ red bell pepper, seeded and diced
1 cup drained, rinsed canned black beans, preferably low-sodium
1/4 teaspoon chili flakes
Salt and freshly ground black pepper
8 eggs
1/3 cup (about 1 1/2-ounce) shredded pepper Jack cheese
½ teaspoon oil
4 (10-inch) whole-wheat tortillas (burrito-size)
1/4 cup reduced-fat sour cream
1/4 cup salsa
1 large tomato, (4 ounces) seeded and diced
Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers
until onions are softened and peppers are slightly charred, about 5 minutes. Add black beans and red
pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and
transfer to a dish.
Whisk together the eggs then stir in the cheese. Put ½ teaspoon of oil in the skillet, and reheat the
skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about
3 minutes. Spread each tortilla with 1 tablespoon each sour cream and salsa, then layer with 1/4 of
the black bean mixture, 1/4 of the scrambled eggs, and some diced tomato. Roll up burrito-style and
serve.
Chapter 10 – Service
French Service Cooking
French style service is typically considered the most elegant, but is
very expensive. Servers present food to guests from a tableside
cart called a gueridon. This cart holds, food, beverages, dishes and
a rechaud to keep food warm. Tableside cooking is an art that
shows great craftsmanship in both culinary arts and in service.
Think about an experience you’ve had at Teppanyaki or Benihanas.
It’s similar.
Three in your group will take turns doing the food preparation at the
“tableside”. Please plan what needs to be prepped and how you will
do this. Assign a person to each cooking task. Make a list of all equipment you will need. Get a tray
and start assembling the supplies. Label your tray. Cover and seal all food items. Trays will be
stored in the speed rack in the walk in.
Caesar Salad:
Who is the chef/server?
1 small head of romaine lettuce
¼ cup parmesan cheese
¼ cup Caesar dressing
½ cup croutons
Tear lettuce into bite size pieces. Toss with dressing. Sprinkle with cheese and toss again. Plate on 4
plates and top with croutons. Serve.
Grilled Cheese Sandwiches:
Who is the chef/server?
8 slices of bread
2 oz cream cheese, softened
1/3 cup mayonnaise
1 1/3 cups cheddar cheese, shredded
1 1/3 cup mozzarella cheese, shredded
1/3 tsp garlic granules
1/3 tsp seasoning salt
¼ cup butter, softened
Mix cream cheese and mayonnaise. Stir in cheeses, garlic and salt. Mix.well. Divide and spread on
bread. Top with other slice of bread. Butter the outside on the sandwich. Toast until inside is melted
and gooey.
Crepes:
Who is the chef/server?
2 eggs, lightly beaten
½ cup + 3 tbsp milk
1 tbsp butter, melted
1/2 cup flour
1 tbsp sugar
¼ tsp salt
In a large bowl, whisk together eggs, milk, melted butter, flour, sugar and salt until smooth. Heat a
medium-sized skillet over medium heat. Grease a pan with a small amount of oil. Ladle about 3 tbsp
of batter into hot pan, tilting the pan so the bottom is evenly coated. Cook 1-2 minutes on each side.
Serve with lemon and sugar or berries and cream.
Equipment Needed:
Prep on lab day:
Chapter 12
Maintain health and wellness throughout a career- Spa Day
Banana Oatmeal Breakfast Brule - serves 4
4 cups fat-free milk
6 tbsp brown sugar
2 cups quick-cooking rolled oats
1 cup of low-fat vanilla yogurt
¼ tsp salt
2 bananas, peeled and sliced
Combine milk, salt, rolled oats and 2 tablespoons of the brown sugar in a large
saucepan and mix well. Bring to a boil over medium heat, and continue to cook, stirring
constantly, for one minute. Spoon one cup of the oatmeal into each of four a gratin
dishes or ovenproof bowls. Press the oatmeal down with the back of a spoon to spread
it evenly in the dish. Top each serving with 1/4 cup of the yogurt, spreading it evenly
over the entire surface. Arrange sliced banana rounds evenly over the top of the
yogurt, and then sprinkle each with 1 tablespoon of the remaining brown sugar.
Arrange the dishes on a baking sheet or in a large baking pan and place under a
preheated broiler under the sugar starts to bubble and turn dark (1-2 minutes). Serve
immediately.
Stuffed Blueberry and Cottage Cheese French Toast – Serves 4
8 oz cottage cheese, drained
4 whole eggs, whipped slightly
4 tsp powdered sugar
½ cup skim milk
8 slices whole wheat or multigrain bread
½ tsp cinnamon
8 oz blueberries
Spray oil
In a bowl, blend cottage cheese and powdered sugar. Spread on one side of bread.
Scatter blueberries on top of cottage cheese. Top off with other slice of bread, making
a sandwich. In a shallow bowl, lightly whip eggs. Mix in skim milk and cinnamon.
Carefully dip both sides of sandwich in egg whites. Place on a well-oiled griddle over
medium heat. (Use spray oil to minimize fat.) When browned on both sides, remove
from pan. Slice in half. Sprinkle with powdered sugar.
Spa Water
Sliced Oranges
Sliced Lemons
Sliced Limes
Sliced Grapefruit
Fresh Mints Leafs
Cucumber Slices
ProStart 2
Chapter 2
Recipe Substitutions and The Outcome
Fat Cake – Low Fat Cake
Applesauce for oil – egg whites for eggs (2 egg whites per egg)
Compare the two cakes
Appearance
Texture/Mouth Feel
Flavor
Best Overall
Fat Brownies – Low Fat Brownies
Pumpkin puree for oil – egg whites for eggs (2 egg whites per egg)
Compare the two brownies
Appearance
Texture/Mouth Feel
Flavor
Best Overall
Fat Muffins – Low Fat Muffins
Fat Free Yogurt for oil – egg whites for eggs (2 egg whites per egg)
Compare the two muffins
Appearance
Texture/Mouth Feel
Flavor
Best Overall
Fat Cornbread – Low Fat Cornbread
Low fat sour cream for oil – egg whites for eggs (2 egg whites per egg)
Compare the two muffins
Appearance
Texture/Mouth Feel
Flavor
Best Overall
Chapter 3
Costing
Pancake Soufflé Muffins
The following recipe makes 24 muffins, change the yield to make 8 muffins.
Desired yield _____ ÷ Existing yield ______ = Conversion factor _______
Use the conversion form below to calculate the conversion for each ingredient listed in the recipe.
Ingredient
Amount
Multiplied
By
Conversion
Factor
Equals
Flour
2 1/3 cups (37 tbsp)
x
=
Cake Flour
1 cup + 2 tbsp (18 tbsp)
x
=
Baking Soda
2 tsp
x
=
Baking Powder
2 tsp
x
=
Salt
1 tsp
x
=
Eggs, separated
6 large
x
=
Cream of Tarter
¾ tsp
x
=
Butter, melted
6 tbsp
x
=
Sugar
6 tbsp
x
=
Vanilla
1 tsp
x
=
Buttermilk
3 1/3 cups (53 tbsp)
x
=
New Yield
1.
Preheat oven to 400. Grease 8 muffin cups in a muffin pan.
2.
In a bowl mix the flour, cake flour, baking soda, baking powder and salt. Set aside.
3.
Separate the eggs. In the mixer beat the egg whites and cream of tartar with the mixer until
firm peaks forms. 2-3 minutes. Scrape out of the bowl into another bowl and set aside.
4.
In the mixer bowl put the egg yolks and mix until thick, ribbony and lemon-yellow– about 6
minutes. Add the melted butter, sugar an vanilla. Mix about 30 seconds. Add 1/3 of the dry
ingredients and mix on low. Add 1/3 the butter milk and mix. Alternate adding the remaining
dry ingredients and buttermilk.
5.
With a large spatula, gently fold the whites into the batter, leaving some streaks.
6.
Scoop about ½ cup of batter into each muffin cup – fill to the rim. Bake 20-25 minutes – rotate
after 10 minutes. Should be brown on top and puffed.
7.
Serve with syrup.
Pancake Soufflé Muffins
Desired yield __8___ ÷ Existing yield __24____ = Conversion factor __.333334__
Use the conversion form below to calculate the conversion for each ingredient listed in the recipe.
Ingredient
Amount
Multiplied
By
Conversion
Factor
Equals
New Yield
Flour
2 1/3 cups (37 tbsp)
x
=
¾ cup + 1 tsp
Cake Flour
1 cup + 2 tbsp (18 tbsp)
x
=
¼ cup + 2 tbsp
Baking Soda
2 tsp
x
=
2/3 tsp
Baking Powder
2 tsp
x
=
2/3 tsp
Salt
1 tsp
x
=
1/3 tsp
Eggs, separated
6 large
x
=
2
Cream of Tarter
¾ tsp
x
=
¼ tsp
Butter, melted
6 tbsp
x
=
2 tbsp
Sugar
6 tbsp
x
=
2 tbsp
Vanilla
1 tsp
x
=
1/3 tsp
Buttermilk
3 1/3 cups (53 tbsp)
x
=
1 cup 2 tbsp
Name That Menu Price
Make the following food item. Determine the possible selling price
using the information in chapter 3 and the information on this
worksheet.
Scone Dough
Yield 4 large scones
2/3 cup warm water
2 1/4 teaspoons yeast
1 tablespoon oil
1 tablespoon sugar
2 cups flour
½ teaspoon salt
1 egg, beaten
½ cup cooking oil (for frying the scones in)
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
Turn oven to 150 or the lowest temperature setting.
Combine water and yeast. Mix with a wooden spoon until yeast is dissolved.
Add sugar, egg and oil. Mix by hand.
Add salt. Add flour using dough hook. Dough should be soft, but not sticky.
Knead about 5 minutes. Adjust flour if necessary.
Turn off oven.
Keep dough in bowl, cover with a towel and place in the warm oven to rise.
Let rise 15 minutes.
Fill frying pan with about ½ inch of oil. Heat oil to medium or medium high.
Check oil temperature with a small piece of dough. Adjust temperature if
necessary.
Shape dough and fry until golden brown.
Calculate the price per serving based on the following prices and the number of scones
you made. Show your work.
Food Item
Cost for this Recipe
Warm Water
Yeast
Oil (for dough and cooking)
Sugar
Flour
Salt
Egg
.00
.15
.23
.07
.30
.01
.10
TOTAL
Price per serving: ______________________
What should you charge on the menu? (pages 178-179)
1.
Food Cost Percentage Method – use 30% Food cost (don’t forget to round it up
to a nice menu amount) Show your work.
If the food cost is 30% what is the other 70% of the menu price used for? (Think
about it)
2.
Straight Mark-up Pricing Method – use a 2/3 mark up. Show your work.
Kitchen # ________
Period:_______
Please attach this to your lab sheet
Edible Portion EP – As Purchased AP
1.
2.
3.
4.
5.
6.
7.
8.
Preheat your oven to 475.
Take one potato per person in your group.
Tare your scale. Weigh all potatoes and convert to ounces (16 oz in 1 lb)
________________ oz. This is your as purchased weight (AP).
Wash and peel all potatoes. Cut into French Fries.
Tare your scale. Weigh the French Fries and convert to ounces (16 oz in 1 lb)
_____________oz. This is your edible portion weight (EP)
Divide EP/AP to get your % yield. ________% Record this number on the white
board.
Toss fries with 1-2 tbsp oil and some seasoning (no more than 2 tsp). Place on a
parchment lined baking sheet and put in oven for 10 minutes, remove from oven
and turn fries. Place back in oven for 10 more minutes.
According to industry standards the correct yield for potatoes is ________%
Use this percent to figure the following:
If you need 35 lbs of mashed potatoes, how many potatoes do you need to
purchase? (You’ll need more than 35 lbs.) SHOW YOUR WORK!!
If you purchase 65 lbs of potatoes how much EP will you have? (You should
have less than 65 lbs.) SHOW YOUR WORK!!
If the % yield for asparagus is 55% and you need 40 lbs of asparagus, how much
will you need to purchase? (You’ll need more than 40 lbs.) SHOW YOUR
WORK!!
Chapter 7
Marketing
Making a Profit
Determine what
products and
services to offer
1.
Position them in
the market place
Promote them to
potential buyers
Price them so
people will buy
them
Get the goods to
these buyers
Product: Cheesecake
Cheesecake Recipe
Yield 12
1 cup
1T
¼ cup
2 – 8 oz
2/3 cup
2 large
1 tsp
½ cup
1.
2.
4.
5.
6.
cookie crumbs(chocolate or graham)
sugar
butter, melted
cream cheese, room temperature
granulated sugar
eggs, room temperature
vanilla
sour cream
Preheat oven to 350 degrees.
Mix cookie crumbs, 1 T sugar and melted butter. Press about 1 tablespoon in the bottom of 12 cups.
Beat the cream cheese on low speed until smooth. Add 2/3 cup sugar and beat until combined. Scrape
down sides of the bowl. Add eggs one at a time, beating about 30 seconds. Add vanilla and sour cream
and beat until incorporated.
Divide the filling among the 12 cups.
Bake for 18-20 minutes until firm centers but still a little wobbly. Refrigerate.
Run a sharp knife around the inside edges, lift. Garnish &serve.
What are you adding in?
Crumbs:___________________________
________________________________
Garnish:___________________________
________________________________
__________________________________
________________________________
__________________________________
________________________________
2.
Position them in the market: School lunch – not much competition for home
baked items.
3.
Promote them to potential buyers:
Posters – make sure they get approval at the office
Social media – facebook, texting, etc…
Word of mouth
Other promotion:___________________________________________________
4.
Price them so people will buy them.
Item
Amount
Cookie Crumbs
Sugar
Butter
Cream cheese
Eggs
Vanilla
Sour Cream
1 cup
About ¾ cup total
1/8 lb
16 oz
2
1 tsp
½ cup
Unit Cost
Total Cost
Total Recipe Cost
Portion Cost
Menu Price at 33% Food Cost
5.
Sell – Lunch on Friday
Winners – most profit
6.
Evaluation
What worked? What didn’t? What would you do differently next time? What
advice would you give to the next group doing this?
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
What type of promotion did you use?___________________________________
Menu Writing
The Hamburger Lab
Theme:_____________________________________________________
Hamburger name:____________________________________________
Menu Description:____________________________________________
____________________________________________________________
____________________________________________________________
The shopping list
The preparation plan – who is
doing what?
ProStart Menu Writing
Hamburger Judging Sheet
Rate from 1-4 (4 being the highest)
B-5
Attribute
Flavor of meat and moisture
Overall flavor
Appearance
How much would you pay for
this?
Does the description match the
item?
Does description encourage
purchase?
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2
3
4
5
6
7
8