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Cooking Rice vs. Cooking Pasta After participating in class today, you should be able to say… I Can: 1.Cook Rice 2.Use a marinade 3.List reasons for using.

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Presentation on theme: "Cooking Rice vs. Cooking Pasta After participating in class today, you should be able to say… I Can: 1.Cook Rice 2.Use a marinade 3.List reasons for using."— Presentation transcript:

1 Cooking Rice vs. Cooking Pasta After participating in class today, you should be able to say… I Can: 1.Cook Rice 2.Use a marinade 3.List reasons for using a marinade 4.Cut meat against the grain 5.Stir fry © Jennifer Choquette

2 Tenderizing Meat This recipe uses a lean cut of meat, which is a better choice for your heart because it has less saturated fat. It needs to be tenderized by: 1.Cutting the meat against the grain 2.Using a marinade A marinade is: seasoned liquid in which meat, fish or poultry are soaked to tenderize and flavor them. They use acid, oil & seasonings. © Jennifer Choquette

3 Cuts of Beef © Jennifer Choquette

4 Cutting Meat Against the Grain © Jennifer Choquette

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6 Marbling White flecks and streaks of fat within the lean sections of meat. So named because the streaks of fat resemble a marble pattern. © Jennifer Choquette

7 Vocabulary Terms Mise en place:______________________________ Sauté:_______________________________________________ _______________________________________________ Everything in its place Cooking food in a small amount of fat in skillet over medium-high heat © Jennifer Choquette

8 Red Cutting Board = Red Meat, Poultry, Pork, Fish, Ect. Wash AND 409 when done. Leave out for checking. © Jennifer Choquette

9 Meat & Marinade Cut beef against the grain. Next cut the strips into bite size pieces Use utility knife for this Prepare the marinade and soak the meat. (We will put it right in the zip lock bag.) © Jennifer Choquette

10 What do you notice about all of these vegetables? Bright & Dark Colors Not only appealing, but rich in vitamins & minerals Fresh & Frozen are the BEST! © Jennifer Choquette

11 Wash All Vegetables! Peel the carrot and slice Cut purple cabbage into bite-sized squares Cut broccoli into bite-sized florets Do not cut the sugar snap peas Preparing the Vegetables © Jennifer Choquette

12 Prep Lab 1.Cutting the meat - Bring the red cutting board up to get the meat. - Do NOT cross contaminate. - Wash AND 409 the red cutting board - Make sure knives are clean 2.Make the marinade (supply gatherer) Measure all ingredients. Put 1 cup of water in medium sauce pan. 4.Cut broccoli and cabbage. 3. Cut carrots & Onion. © Jennifer Choquette Create a lab plan and prep these items now.

13 How to Make Rice To-Make-White-Rice © Jennifer Choquette ½ Cup Rice = Dry Measuring Cup 1 Cup Water = Liquid Measuring Cup High to boil --- then Low to Simmer Use a sauce pan with the lid on

14 1. Use sauce pan 2. Measure water (Bring to a boil first) 4.Lid on while cooking 3. Simmer (low or “1”) 5. Don’t stir. 6. All water is absorbed 7. Tender but firm. 8. Few “shapes” 9. Grown Cooking RiceCooking Pasta 1. Use Dutch Oven 2. Enough water to cover pasta 3. Boil (high) 4. Lid off while cooking 5. Stir occasionally 6. Strain water in colander 7. Al Dente 8. Many Shapes 9. Homemade *Both can be whole grain *Both taste test for doneness *Both cooked in water *Both grains Similarities *Both don’t rinse © Jennifer Choquette

15 Rice 1 student gets up to boil the water for the rice. This student can stand in the kitchen and take notes. When the water boils, what should be done next? © Jennifer Choquette

16 Stir Fry Includes a grain, cut ingredients (usually meat and vegetables) and a sauce all arranged in the proper order. 1.Have everything cut up, mixed up and within grabbing reach ______________ you begin cooking anything!!!! 2.____________ should be ready and waiting when the stir fry is finished, this could be rice, couscous, pasta, etc. 3.______________ are cooked at the same time and come out colorful and tender-crisp; cut them in ______________ sizes to promote even cooking. 4.______________ is the finishing touch and is usually made from a base of water, juice or broth and is seasoned with other sauces, spices and herbs. 5._____________ is usually added as a thickening agent to make the sauce thicker when added to the heat. Sauce Grain Vegetables similar Before Cornstarch © Jennifer Choquette

17 Beef & MarinadeVegetables © Jennifer Choquette Medium Heat 1 Tbsp. Oil Medium Heat

18 Marinade Puzzle Complete the puzzle as you eat your stir fry. Turn in the puzzle for a grade. © Jennifer Choquette

19 What are your priorities for lab? No Metal in Pans!! Keep the range and knives clean please! Use blue scrub sponge to get pans and range clean 2. Stir Fry Beef and marinade 1. Immediately start cooking rice © Jennifer Choquette 3. Stir Fry Veggies (big, deep frying pan) 4. Dishes

20 Rice Directions for Early Release Student 1. Measure ½ cup of rice in a (get up now)dry measuring cup. Take storage container. Student 2.Measure 1 cup of water in a (get up now)liquid measuring cup. Put the water in a medium sauce pan. Lid on. High Temp. Student 3.Watch for water to boil. Add rice, turn heat to a simmer/low, set timer. Student 4.Taste test for doneness after time goes off. Store and label with group, block & date. © Jennifer Choquette


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