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smith-59 - Student Lab Reading Assignments Fats and Oils,...

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Student Lab Reading Assignments “Fats and Oils,” BCC pp. 18-19 “Biscuit Tips,” BCC pg. 72 “Biscuit Cures,” BCC pg. 72 Pictures of recipes for the Fats and Oils Lab http://byufoods.blogspot.com/2008/01/fats-and-oils.html Student Recipes - Fats and Oils The purpose of this lab is for students to prepare foods with fats as ingredients or incorporated into preparation techniques. Students will also sample and compare foods prepared with frying and non-frying cooking methods. Frying Note: All appliances are different. Even if they appear to be the same, they heat differently, cook differently, can have hot spots, etc. When frying, please check your oil temperature with a thermometer or with a small piece of dough or batter. Temperatures in your recipes are just a gauge. You may need to adjust temperature from what’s written in the recipe if your oil seems to be too hot or too cool. Ask your TA or instructor for help if necessary. For high altitudes, reduce the temperature 3 degrees for every 1000 feet above sea level. Use the following schedule when lab time is used for Magnificent Meal Planning: Kitchen 1 Belle’s Baked Chicken Kitchen 2 Black-Bottom Cherry Cream Cheese Pie (with pre-made standard crust) Kitchen 3 Southern Fried Chicken and Honey Mustard Sauce (for chicken) Kitchen 4 Empanadas Kitchen 5 Poppy Seed Dressing with Salad and Bowknots and Cinnamon Cream Cheese Butter Kitchen 6 Quesadillas Kitchen 7 Baked Potato Fries and Seasonal Vegetables (mix both recipes and bake together) Use the following schedule when lab time is NOT used for Magnificent Meal Planning: Kitchen 1 Belle’s Baked Chicken and Seasonal Vegetables Kitchen 2 Black-Bottom Cherry Cream Cheese Pie and Potato Fries Kitchen 3 Southern Fried Chicken and Honey Mustard Sauce (for chicken) Kitchen 4 Empanadas and Poppy Seed Dressing with Salad Kitchen 5 Bowknots and Cinnamon Cream Cheese Butter and Potato Chips Kitchen 6 Quesadillas and Seasonal Vegetables Kitchen 7 Ranch Dressing and Salad and Buttermilk Biscuits and Honey Butter Seasonal Vegetables 2 stalks of broccoli 2 carrots 2 zucchini 1 tsp. Mrs. Dash Seasoning 2 Tbs. olive oil 1. Preheat oven to 400 ° . Figure your total cook time so that vegetables are served hot and on time. 1 SFL 110 – Fats and Oils Lab
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2. Scrub and peel (if necessary) vegetables and pat dry. Remember that we use the broccoli stem after it is peeled. 3. Cut seasonal vegetables into bite-size portions. Put in separate bowls. 4. Mix oil and Mrs. Dash. 5. Drizzle 1/3 of seasoned oil over carrots. Toss carrot pieces to coat. 6. Arrange carrots in a single layer on a jellyroll pan. 7. Bake 10-15 minutes. Season and add broccoli to pan. Toss and bake 10 more minutes. 8.
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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-59 - Student Lab Reading Assignments Fats and Oils,...

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