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smith-60 - Student Lab Reading Assignments Beating Whipping...

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Student Lab Reading Assignments “Beating Whipping Cream,” BCC pg. 217 Proper Measuring Handout Pictures of recipes for the Milk and Dairy Lab http://byufoods.blogspot.com/2008/02/milk-and-cheese.html Student Recipes - Milk and Dairy Lab The purpose of this lab is for students to prepare foods with dairy products (cheese, milk, cream, etc) as ingredients. Students will implement principles of milk cookery—low temperatures and/or short cooking times. Lab Preparation: Kitchen 1 Cream of Cauliflower Soup and Frosting-Dipped Shortbread Logs Kitchen 2 Raspberry Ice Cream and Pineapple Nut Cheese Ball Kitchen 3 Cream of Carrot Soup and Whole Wheat Crackers (for cheese ball) Kitchen 4 Meatballs (for fondue) and Cheddar Cheese Fondue Kitchen 5 Pizza and Salad Kitchen 6 Cream of Zucchini Soup and Sour Cream Coffee Cake Kitchen 7 Trifle Lecture Demonstration Recipe: Fresh Garlic Butter Spread 1 ½ cups fresh unsalted butter made from 3 cups cream 2 teaspoons freshly pressed garlic (use garlic press) ¼ cup plus 2 tablespoons grated Parmesan cheese 1 teaspoon garlic salt 1 ½ teaspoons Italian seasoning ¾ teaspoon freshly ground black pepper ¼ teaspoon ground paprika Triscuit crackers (12 oz. box) 1. Make the butter by shaking it in a jar or mixing it in a missing bowl until butter forms. 2. Pour off the butter milk. 3. Using a wire whip, mix in the remaining ingredients. 4. Serve on Triscuit crackers. Cream of Anything Soup Prepare 3 cups medium white sauce: ¼ cup plus 2 Tbsp. butter or margarine ¼ cup plus 2 Tbsp. flour 1 Tbsp. chicken bullion granules ½ tsp. salt 1/4 tsp. pepper 3 cups milk Cream Soup Base (cook in largest saucepan): 1. Melt butter or margarine in large saucepan over low heat. 2. Blend in flour, bullion, salt and pepper. 1 SFL 110 – Milk and Dairy Lab
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3. Cook over low heat, stirring until mixture is smooth and bubbly. 4. Remove from heat. Stir in milk. 5. Return to heat and heat to boiling, stirring constantly. Boil and stir 1 minute. 6. Let sit on warm heat in pan until vegetables are ready to add. Vegetables (cook in medium saucepan): 7. Place cut vegetables in a medium sauce pan, add enough water to barely cover the vegetables. If the vegetables float (zucchini), mark the side of the pan before adding water so that you can see the correct amount of water to add. 8. Bring the vegetables to a boil on high heat. Cover the saucepan with a lid and reduce the heat to simmer. Cook the vegetables in the saucepan until soft, about 10 to 15 minutes. Be careful all the water does not boil out. 9. Prior to mixing vegetables and white sauce, puree part of the vegetables in a blender. Use a large spoon to place the vegetables in the blender and then pour some of the vegetable cooking water over them and puree. Combining the Cream Soup Base and Vegetables:
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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-60 - Student Lab Reading Assignments Beating Whipping...

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