1 1/2 tsp Yeast
1/2 warm water (110 F)
1/2 tsp salt
1 1/2 tsp sugar
1T olive oil
2 T vegetable oil
1 1/2 c flour
Combine water, yeast, sugar, and salt, let stand until foam appears. Add oil into the yeast mixture with electric mixer, add 2 cups flour. Mix in remaining flour by hand until no longer sticky. Knead dough for 10 minutes. Place in a greased bowl and let rise in a warm spot for 45mins to 1 hour. Roll out dough and place on a pizza pan. Bake for 10 mins and then take out of oven. Top with pizza sauce* and toppings. Bake at 400 F for 10-15 minutes more.
Pizza Sauce
1 (8 oz.) can tomato sauce
5 T. tomato paste
1/4 c water
1/2 tsp oregano
1/2 tsp salt
1 1/2 tsp sugar
1 1/2 tsp vegetable or olive oil
1 T. Parmesan cheese
Mix all ingredients together, blending well.
Pumpkin cupcakes
• 1 pkg. yellow cake mix
• 1 can (15 oz.) pumpkin, divided
• 1/2 cup milk
• 1/3 cup oil
• 4 eggs
• 1-1/2 tsp. pumpkin pie spice, divided
• 1 pkg. (8 oz.) cream cheese, softened
• 1 cup powdered sugar
• 1 tub (8 oz.) Cool Whip Whipped Topping, thawed
• 1/4 cup caramel ice cream topping
• 1/4 cup chopped pecans
1. Heat oven to 350°F.
2. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. pumpkin pie spice in large bowl with mixer until well blended.
3. Fill cupcake liners 2/3 full with batter.
4. Bake 15-20 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to cool completely.
5. For the icing, beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in Cool Whip.
6. Pipe icing onto cupcakes.
7. Top with caramel and chopped pecans.
recipe came from: http://allisonrdavis.blogspot.com Enjoy!
crumpets & english bread pudding
CRUMPETS
1. IN a mixing bowl, dissolve:
1 package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
2. Add and let stand 5 minutes:
1 teaspoon sugar
3. Add to yeast mixture, mixing well:
1/3 cup warm milk (110 to 115 degrees F)
1 tablespoons butter or margarine, melted
1 egg
4. Add and beat until smooth:
1 cup all-purpose flour
1/2 teaspoon salt
5. Cover and let rise in a warm place until doubled, about 45 minutes.
6. Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with:
3 tablespoons butter or margarine, melted
7. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings.
8. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown.
9. Serve warm or let cool on a wire rack and toast before serving.
English bread pudding
16 slices day old white bread
1 ¾ c milk
8 oz. mixed dry fruit
½ c chopped nuts
1 medium apple chopped
1/3 c packed brown sugar
¼ c butter, melted
1 egg
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. cloves
Tear bread with crusts into 1-2 inch pieces. Pour milk over bread, let soak for 30 minutes. Stir in fruits, nuts, and apples. Combine remaining ingredients in a small bowl and pour over bread mixture. Stir in until blended. Cover and cook for 45 minutes at 350 F or until knife inserted into center comes out clean.
1. IN a mixing bowl, dissolve:
1 package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
2. Add and let stand 5 minutes:
1 teaspoon sugar
3. Add to yeast mixture, mixing well:
1/3 cup warm milk (110 to 115 degrees F)
1 tablespoons butter or margarine, melted
1 egg
4. Add and beat until smooth:
1 cup all-purpose flour
1/2 teaspoon salt
5. Cover and let rise in a warm place until doubled, about 45 minutes.
6. Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with:
3 tablespoons butter or margarine, melted
7. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings.
8. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown.
9. Serve warm or let cool on a wire rack and toast before serving.
English bread pudding
16 slices day old white bread
1 ¾ c milk
8 oz. mixed dry fruit
½ c chopped nuts
1 medium apple chopped
1/3 c packed brown sugar
¼ c butter, melted
1 egg
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. cloves
Tear bread with crusts into 1-2 inch pieces. Pour milk over bread, let soak for 30 minutes. Stir in fruits, nuts, and apples. Combine remaining ingredients in a small bowl and pour over bread mixture. Stir in until blended. Cover and cook for 45 minutes at 350 F or until knife inserted into center comes out clean.
pancake lab comments 2012
Listed below are comments about this weeks lab. After reading through the list leave a comment about your feelings on my thoughts. Make sure that at the end of your comment you put your name and period that you have foods class. This list is in no particular order or class.
1. write complete recipe (meaning 1 T baking powder not 1 baking powder)
2. measure liquid in liquid measuring cup
3. Measure liquid and have it on the table to level it off
4. Wash hands first before you start the lab (most classes did not to this)
5. To many students collecting at the collecting table. Trust the collector to do their job.
6. No arguing or fooling around, while in the kitchen. This is a serious potential hazard.
7. a few kitchen groups worked well together
8. Several kitchens sprayed the Pam spray on the stove, should be over the garbage can or sink
9. Make sure you pull long hair back
10. Keep track of time... some kitchens need to work on organization
11. HOT WATER to wash dishes with
12. NEED to work more talk less
13. leave ALL food supplies at the table do NOT take to your kitchen to measure.
14. NO sitting on counter or tables
15. Do not take food from refrigerator or cabinets. Food for lab is ONLY going to be on the collecting table.
16. Do Not forget to take all utensils from the collecting table
17.DO NOT leave room at anytime (unless teacher has ok it) or it will be a zero for the day
18. DO NOT leave the room when bell rings if you have not finished cleaning up from the lab
19. Glad for the excitement to cook but please raine it in a little. To much excitement could lead to accidents.
20. No need for cell phones to be out when in a lab. Pretend they were not invented yet.
21. Oil do not walk from collecting table to kitchen with it in a measuring spoon, put in glass bowl (ramekin)
22. Need to make sure recipes are written right
23. DO NOT LEAVE unless everything has been cleaned.
24. Some sinks were not cleaned out after the dishes were washed
This is what I found after one class left the room at the end of the period.. If I had graded this lab this would have been a failing grade.
This is NOT HOW a stove should be left at the end of the lab!
1. write complete recipe (meaning 1 T baking powder not 1 baking powder)
2. measure liquid in liquid measuring cup
3. Measure liquid and have it on the table to level it off
4. Wash hands first before you start the lab (most classes did not to this)
5. To many students collecting at the collecting table. Trust the collector to do their job.
6. No arguing or fooling around, while in the kitchen. This is a serious potential hazard.
7. a few kitchen groups worked well together
8. Several kitchens sprayed the Pam spray on the stove, should be over the garbage can or sink
9. Make sure you pull long hair back
10. Keep track of time... some kitchens need to work on organization
11. HOT WATER to wash dishes with
12. NEED to work more talk less
13. leave ALL food supplies at the table do NOT take to your kitchen to measure.
14. NO sitting on counter or tables
15. Do not take food from refrigerator or cabinets. Food for lab is ONLY going to be on the collecting table.
16. Do Not forget to take all utensils from the collecting table
17.DO NOT leave room at anytime (unless teacher has ok it) or it will be a zero for the day
18. DO NOT leave the room when bell rings if you have not finished cleaning up from the lab
19. Glad for the excitement to cook but please raine it in a little. To much excitement could lead to accidents.
20. No need for cell phones to be out when in a lab. Pretend they were not invented yet.
21. Oil do not walk from collecting table to kitchen with it in a measuring spoon, put in glass bowl (ramekin)
22. Need to make sure recipes are written right
23. DO NOT LEAVE unless everything has been cleaned.
24. Some sinks were not cleaned out after the dishes were washed
This is what I found after one class left the room at the end of the period.. If I had graded this lab this would have been a failing grade.
This is NOT HOW a stove should be left at the end of the lab!
This is not how counters would look if it was cleaned after cooking.
Next lab will be graded. Make sure that all the issues from above are not seen on the next lab.
cooking terms marking period one
WEEK ONE
1. Al dente – pasta cooked until it is firm and slightly chewy, not soft and mushy. “to the teeth”
2. Blend – to mix at least 2 ingredients so that they combine thoroughly and evenly.
3. Au gratin – topped with buttered crumbs or grated cheese. (potatoes au gratin)
4. Bake – the method of cooking food in the dry heat of an oven.
5. Baste – to moisten meat or other foods during cooking.
WEEK TWO
1. Boil – to bring liquid to the point where bubbles rise and break the surface.
2. Caramelize – to heat sugar or foods containing sugar until brown in color and characteristic flavor develops.
3. Batter – any smooth mixture that is thin enough to pour or spoon and when baked or fried turns firm.
4. Consommé – like broth except that it is clarified; (made clear) usually mage of beef, chicken, or vegetables.
5. Beating – mixing vigorously until a single ingredient such as eggs or a mixture such as cake is smooth and well blended.
WEEK THREE
1. Cornstarch – a refined starch made to use for thickening in cooking.
2. Baking powder – mixture of an acid and an alkaline (base) that is activated when it is exposed to moisture or heat and then releases carbon dioxide.
3. Baking soda (bicarbonate of soda) – it is an alkaline that releases carbon dioxide gas ONLY when it comes into contact with an acidic ingredient like sour cream, yogurt, citrus juices)
4. Breading – a crust or topping typically applied to foods that will be deep fried or pan fried.
5. Cream – to soften a fat with a spoon or mixed, either before or while mixing it with another food usually sugar.
WEEK FOUR
1. Broth – stock made by cooking vegetables, chicken, beef, or fish in water.
2. Crepe – a thin, light French pancake folded around a filling, served as a main dish or dessert.
3. Brown – when meat, poultry, or another food is cooked over high heat in a fat or dry pan, and the surface of the food quickly darkens.
4. Cube – to cut into sold equal 6 sided pieces.
5. Carve- the art of removing meat/poultry from the bone and cutting it into attractive, serving sized pieces.
1. Curd – the solid part of milk. Used for making cheese.
2. Charbroil – to broil meat or poultry over charcoal to the point where its surface begins to turn black and charred.
3. Cut in – to distribute small pieces of solid fat evenly through dry ingredients, using 2 knives, or fork, or a pastry blender.
4. Chill – cool off food to below room temperature but above freezing.
5. Dice – to cut into small cubes of less than ½ inch.
WEEK SIX
1. Chop – cutting food into irregular pieces that are small enough that they require no further cutting at the table.
2. Dough – a mixture of flour, liquid, & other ingredients that is thick enough to knead or pour.
3. Coring – to remove the center core of a fruit or vegetable.
4. Dredge – to sprinkle or coat with flour or fine crumbs.
5. Enriched – a process that adds nutrients already naturally present in foods to bring them to levels that are higher than normal.
1. Cream of tartar – powdery white substance that is made of potassium tartrate. (the byproduct of wine making) A common leavening agent and used to stabilize egg whites so that they whip up well.
2. Crimping – to seal together the eges of 2 pieces of dough by pressing the dough with the tines of a kitchen fork, the side of a knife, or a pastry crimper.
3. Flute – to decorate an edge of a pastry with a scallop like design.
4. Flan – a caramel coated custard.
5. Fermentation – the action of yeast with sugar which produces carbon dioxide and alcohol.
WEEK EIGHT
1. Crumbling – to break food into small bits between your fingertips.
2. Deveining – to remove the dark intestinal vein in a shrimp or lobster which can be bitter, gritty, or unsightly.
3. Dollop – a generous spoonful of a substance, usually a smooth, creamy texture, such as whipped cream or sour cream which is not a precise measurement.
4. Fold – to blend ingredients gently by using 2 motions:
a. Cut vertically through the mixture
b. To turn the mixture over by sliding it across the bottom of the bowl.
Sabbath bread (world cuisine)
Sabbath bread, also known as challah, a traditional Jewish bread that is made to commemorate the story of wandering through the desert for 40 years and the manna that fell from the heavens before each Sabbath that kept the people of Israel alive. Sabbath bread is a delicious white bread made with 3 eggs. It can be made in keeping with religious observances or it can be used as a dinner or picnic bread.
Yield: 1 braided loaf
Prep Time: 2 hours
Cook Time: 40 minutes
Total Time: 2 hours, 40 minutes
1. In large bowl, mix together:
T/2 T or 1 pkg. active dry yeast
1/2 c + 2 T + 2 tsp warm water
1/2 T sugar
1 tsp. salt
2. Stir in:
1 ½ T vegetable oil or shortening
1 large egg + 1 egg white, lightly beaten
3. Mix in:
2 1/2 cups bread flour
4. Make a thick dough that can be kneaded by hand. Turn dough out onto board and knead for 8 minutes. Put dough in greased bowl and turn dough over in the bowl so that the top is also lightly greased. Cover with clean kitchen towel and let rise for 30 minutes in a warm, draft-free place.
5. Punch down. Turn dough out onto lightly floured board and knead out bubbles for 5 minutes. Divide dough into 6 equal pieces. Set 3 pieces aside. Roll out the remaining 3 pieces of dough between your hands, making 3 stripes, about 11 to 12-inches long. Line strips side-by-side on floured board and pinch the top ends together. Braid strips and pinch bottom ends together. Set braided loaf on greased baking sheet and repeat steps for the remaining 3 pieces of dough. Cover loaves with kitchen towel and let rise in a warm, draft-free place for 30 minutes or until doubled in bulk.
6. Uncover bread and brush on egg yolk. Sprinkle with poppy seeds. Bake at 400 degrees F for 40 minutes or until bread sounds hollow when tapped on. Let bread cool on rack. Serve warm.
Period one Challenge
1. Whisk together 1 egg with 2 T. water.
2. Dip the chicken into the mixture then dredge it through 1 c. bread crumbs.
1/2. c sugar
1/4 c water
dash of salt
1/2 c peanut butter
4. Bring to a simmer. Let cool a few minutes.
1/4 c. red wine vinegar
1/4 c. frozen cherries
8. After the sauteing chicken let cool. Chop up the chicken into bite size pieces.
Created by John Burns, Steven Conroy, allie Cannici, Taylor Brownlow
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