smith-15 - Student Lab Reading Assignments Become familiar...

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Student Lab Reading Assignments Become familiar with the following information. You may not need to read them entirely, but find out what they contain and how you can use the information they contain. “Guidelines for Buying, Preparing and Cooking Fresh Vegetables,” BCC pp. 480-488 “Picking Apples,” BCC pg. 218 Student Recipes - Fruits and Vegetables Lab (link to pictures ) The purpose of this lab is for all students to prepare foods that use fruits and/or vegetables as ingredients. Students will also complete a Vegetable Cooking Experiment that demonstrates the variation in cooking times for different vegetables. Lab Preparation: All labs complete the Vegetable Cooking Experiment Kitchen 1 - Fruit Pizza Kitchen 2 - Basic Waldorf Salad and Pumpkin Bread Kitchen 3 - Chinese Chestnut Peas and Chocolate Peanut Butter Munchies Kitchen 4 - Crunchy Hawaiian Salad and Stuffed Zucchini Kitchen 5 - Squash in Sour Cream and Dill-stuffed Mushrooms Kitchen 6 - Green Bean Casserole and Broiled Tomatoes Kitchen 7 - Apple Crisp Apple Crisp 3 ½ lbs. sliced golden delicious apples (about 8 large, 10 medium, or 14 small apples) 1 tsp. lemon juice 2 Tbs. apple juice 3/4 cup brown sugar 1/4 cup dry milk 1/3 cup flour dash salt 1/4 cup rolled oats 1/2 tsp. cinnamon 1/4 cup butter ice cream 1. Peel the apples and slice into 1/4-inch slices. You may use an apple-peeler- corer for this task. 2. Place apples in your large stock pot and add 2 cups hot tap water. Bring to a boil on high heat and reduce to medium low as soon as the water boils. Cover with a tight-fitting lid and simmer 5 minutes or until just tender over medium low heat. Drain the apples in a colander. 3. Arrange the cooked, drained apples in a greased glass casserole dish. 4. Combine the apple juice and lemon juice. Pour over apples.
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For topping: 1. Combine brown sugar, dry milk, flour, rolled oats, cinnamon and salt. 2. Using a pastry cutter or a fork, work in the butter to form crumbly mixture. Assembling and cooking the Apple Crisp: 1. Cover apples with topping. You may press down firmly or leave as a crumbly topping. 2. Bake 30 minutes at 350 ° . 3. Serve warm with ice cream. Fancy Waldorf Salad Makes 6 servings 2 cups diced red delicious apple (about 2 apples - leave the peel on) 1 diced granny smith apple 1 Tbsp. lemon juice (used for dipping the apples to prevent browning) 2 Tbsp. pineapple juice (from the kitchen that is using pineapple chunks in the fruit pizza) 1/2 cup 1-inch julienne celery sticks (about 1 celery rib) ½ lb. red seedless grapes cut in half 1 cup miniature marshmallows 1/2 cup chopped walnuts 1/2 cup raisins 1/4 cup mayonnaise 1 Tbsp. sugar Dash of salt ½ package Instant Vanilla Pudding 3/4 cup cold milk 1/2 pint (1 cup) whipping cream, whipped 1. Prepare the ½ package of the instant pudding according to the package instructions, using ¾ cup cold milk. 2.
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This note was uploaded on 04/06/2011 for the course SFL 110 taught by Professor Annhardman during the Spring '10 term at BYU.

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smith-15 - Student Lab Reading Assignments Become familiar...

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