Foods 1010: Unit 5 Lab 2 Assignment
FOD1010: Food Basics Unit 5: Lab 2 Assignment
Name: < >
Objectives: LAB 2 (Vegetables & Fruit)
To demonstrate:
factors relating to safety and sanitation in food preparation
knowledge and skills in the planning, preparing and evaluating of
basic food recipes
proper technique in milk cookery
skill in measuring, mixing and organizing
proper usage of kitchen tools and equipment
basic competencies.
Complete the Presentation in Google Slides or PowerPoint being sure to
include all the necessary slides and pictures, with your face in the pictures
as outlined in the link above.
Complete the Presentation for this lab. To reduce challenges with
uploading larger file sizes, you may choose to convert your document to
PDF or share a Google Slide link.
If you need assistance at any time, please contact your teacher.
Please only complete one of the below recipes. Some may contain two
parts. If that’s the case, make sure to complete both parts.
ALWAYS READ THE ENTIRE RECIPE BEFORE BEGINNING.
Lab 2 Recipes
Baked Stuffed Potatoes
Yield: 2 servings
2 russet (bakers) potatoes
5 mL (1 tsp) butter
15 mL (1 Tbsp) milk
2 mL (1/2 tsp) chives, bacon bits, or parsley flakes
Foods 1010: Unit 5 Lab 2 Assignment
50 mL (1/4 cup) grated cheese
salt and pepper to taste
Method
Scrub potatoes carefully until clean and poke holes in each potato
carefully with a fork or the point of a knife.
Bake on a microwave safe dish on high power for 3 to 4 minutes per
potato until the potatoes are tender.
Cut a slice from the top of each cooked potato, and remove most of
the potato from the skin (shell). Leave enough material on the inside
of the skin to allow it to be a shell. Place the cooked material in a
small bowl.
Mash the cooked potato with a fork or masher; blend in butter, spices,
and 3/4 of the cheese.
Refill the potato shells with the potato mixture. Sprinkle with the
remaining cheese and chives, bacon bits, or parsley flakes.
Return the stuffed potatoes to the microwave, and cook on high
power for 30 seconds or until cheese melts. Enjoy while hot!
Vegetable Medley with Cheese Sauce (2 parts)
Makes 4 Servings
1 head Broccoli
1 head Cauliflower
4 medium Carrots
Method
1. Cut and wash vegetables and arrange on a microwave safe dish.
2. Place broccoli flowers inside, the cauliflower around the broccoli, and
the carrot sticks around the outside.
3. Cover with saran wrap, leaving a corner uncovered.
4. Microwave on high 4-6 minutes, until vegetables are al dente. (They
still have a bite to them)
Foods 1010: Unit 5 Lab 2 Assignment
Prepare the cheese or garlic thyme sauce and pour over the vegetables:
Cheese Sauce:
50 ml OR 3 T butter or margarine
50 ml OR 3 T flour
250 ml OR 1 cup milk
200 ml OR 1 cup grated cheddar cheese
pinch of salt
Method
1. Melt the margarine or butter, add the flour and cook for 1 minute on
high in the microwave.
2. Slowly stir in the milk and cook until slightly thick.
3. Add cheese and cook 1-2 minutes more until thickened.
Fruit Crisp
Yield: 4 to 6 servings
1250 mL (5 cups) peeled and sliced fruit (apples, peaches, pears, or
rhubarb-or a mixture!)
250 mL (1 cup) packed brown sugar
180 mL (3/4 cup) rolled oats
250 mL (1 cup) flour
5 mL (1 tsp) cinnamon
3 mL (1/2 tsp) nutmeg
125mL (1/2 cup) margarine
Method
1. Preheat oven to 180°C (350°F).
2. Lightly grease the baking dish including bottom and sides.
3. Place fruit evenly in an 8 x 11” (about 2L) casserole or baking dish.
4. In a separate bowl, combine brown sugar, rolled oats, flour, cinnamon
and nutmeg. Mix thoroughly.
Foods 1010: Unit 5 Lab 2 Assignment
5. To the flour mixture, add the margarine and combine until the mixture
is crumbly.
6. Sprinkle this mixture evenly over the fruit.
7. Bake at 350°F for 40 to 50 minutes until fruit is soft when pierced with
a fork and top is golden brown.
8. Serve with ice cream or whipped cream, if desired.
