MS. LIS - Home



CTS Food Studies 10Louis St. LaurentModule FOD1010: Pre-Lab #2 - Vegetables_____________________________________________________________________________________In order to participate in the cooking lab, you must complete this pre-lab.This is the recipe you will be preparing next class.Lemongrass and Coconut Vegetable Curryfrom: bon appetitper serving? tbsp Vegetable Oil? tbsp Thai Curry Paste1 Scallion ? Garlic Clove2 inch piece Peeled Ginger?cup Mixed Chopped Yellow & Red Pepper? cup Eggplant? cup Green Beans? Lemongrass Stock? cup Chicken Broth? can Unsweetened Coconut Milk? Leaf Basil? tbsp Fish SaucePinch of Salt1 Lime Wedge? cup White Jasmine RiceCooking Rice: Put 4 cups of water in a pot. Bring water to a rolling boil, add the rice. Simmer on low with the lid on the pot. Do not lift the lid as the steam escapes. Check quickly between 18-25 minutes. All water should be gone and rice will be cooked.Heat oil in a stew pot over medium heat. Add the curry paste and cook, stirring until fragrant, about 1 minute. Add the white and light green parts of the scallions, garlic and ginger. Reduce heat. Cook, stirring often until softened (not browned), about 4 minutes. Increase heat to medium, add peppers and lemongrass. Cook, stirring occasionally, until vegetables are just beginning to soften, 5-10 minutes. Add broth and coconut milk and bring to a simmer. Add basil leaves. Simmer for 2-3 minutes. Add fish sauce and salt. Heat oil in a large pot over medium heat. Add 2 Tbsp. curry paste and cook, stirring, until fragrant, about 1 minute. Add white and pale-green parts of scallions, garlic, and ginger. Cook, stirring often and reducing heat if necessary to prevent browning, until softened, about 4 minutes. Increase heat to medium; add vegetables and lemongrass. Cook, stirring occasionally, until vegetables are just beginning to soften, 5–10 minutes. Add broth and coconut milk (add additional broth if needed to cover vegetables) and bring to a simmer. Add chicken, if desired, and basil sprigs; very gently simmer until chicken is cooked through, about 10 minutes. Add 1 Tbsp. fish sauce, if desired. Season to taste with salt or more fish sauce or curry paste for extra flavor and spice, if desired. Garnish with dark-green parts of scallions and basil leaves. Serve with rice and lime wedges for squeezing over, if desired.Heat oil in a large pot over medium heat. Add 2 Tbsp. curry paste and cook, stirring, until fragrant, about 1 minute. Add white and pale-green parts of scallions, garlic, and ginger. Cook, stirring often and reducing heat if necessary to prevent browning, until softened, about 4 minutes. Increase heat to medium; add vegetables and lemongrass. Cook, stirring occasionally, until vegetables are just beginning to soften, 5–10 minutes. Add broth and coconut milk (add additional broth if needed to cover vegetables) and bring to a simmer. Add chicken, if desired, and basil sprigs; very gently simmer until chicken is cooked through, about 10 minutes. Add 1 Tbsp. fish sauce, if desired. Season to taste with salt or more fish sauce or curry paste for extra flavor and spice, if desired. Garnish with dark-green parts of scallions and basil leaves. Serve with rice and lime wedges for squeezing over, if desired.Food HandlingLeftover rice can house a heat-resistant bacteria that is not killed when the rice cooks. This bacteria can cause food poisoning. Cooling the rice slows the growth of this bacteria.1. How long can rice sit out after eating your meal?2. How long can rice be in the fridge for?Chicken, beef and vegetables can be made into stock. Stock can be homemade or bought in the store. It is sold as a dry power or a carton of liquid.3. What is stock?4. How is stock made?5. Why do we use stock in recipes rather than water?6. Why would you rinse off the can of coconut milk before you use it?7. How is garlic peeled?Kitchen Equipment & SafetyMatch the equipment with its proper definition by placing the letter beside the definition on the line beside the correct equipment it describes._____LadleA. A device made of 2 round blades that work together to cut tin or sealed metal cans._____Stew PotB. A large, heavy, covered pots used for soups and stews._____Garlic PressC. A large spoon with slots for straining and stirring food._____Can OpenerD. Forces the ingredient to be crushed by pushing it through a grid of small holes_____Slotted SpoonE. Serving spoon with a long handle ending in a deep bowl used for stews and soups.Define the following terms:Simmer: _____________________________________________________________________________Peel: ________________________________________________________________________________Rolling Boil: __________________________________________________________________________Cook until Fragrant: ___________________________________________________________________Using the space below, explain how you are going to cut the vegetables you are going to use in the curry. The vegetables are: scallion, garlic, ginger, peppers, eggplant, beans, lemongrass, basil.Calculating Serving SizeThe recipe you have been given is for 1 person (per serving). You will need your recipe to serve 4 people.Below you will need to determine the amount of each ingredient you will need to measure to ensure you have enough smoothie for each person in your kitchen. Use the skills you have been taught in your measuring lab.Recipe MathRecipe per Serving?Serving 4???? tbsp Vegetable Oil? tbsp Thai Curry Paste1 Scallion ? Garlic Clove2 inch piece Peeled Ginger?cup Mixed Chopped Yellow & Red Pepper? cup Eggplant? cup Green Beans? Lemongrass Stock? cup Chicken Broth? can Unsweetened Coconut Milk? Leaf Basil? tbsp Fish SaucePinch of Salt1 Lime Wedge? cup White Jasmine Rice????Foodborne PathogensFoodborne Pathogens are bacteria, parasites or viruses that cause foodborne illness (food poisoning). The following are foodborne pathogens that can be found on fruits and vegetables. Please note – they are not ONLY found on fruits and vegetables. They can be found on other types of food as well.Explain the following:1. Direct Contamination2. Cross Contamination3. What temperature must food be cooked to in order to kill most food borne pathogens?Match the Foodborne Pathogen Image below to its name.Determine if the pathogen are bacteria, parasites or viruses.Clostridium perfringens Norovirus ___________________ is a ____________________________. ____________________ is a ___________________________.Why is Clostridium perfringens known as the ‘cafeteria bug’?First Aid and SafetyHow would one treat a steam burn?What should one do with the handles of pots that are hot on the stove?What are the 4 steps to treating a cut/scrape?How would you clean up blood in your kitchen? Where is the first aid kit in our classroom? ................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download