Kids in the Kitchen



Kids in the Kitchen

Kids in the Kitchen Name ________________________

Safety and Sanitation Work Period ___ Date ___________

Two things to do before you begin cooking:

What are the preferred methods of managing a sneeze while in the foods lab?

Persons who are ____________ or have a _______ or ___________ on their hands or arms should not handle food or dishes.

When using the oven or range, always have a _________ _________ or _________ ________ handy.

Before baking, check the _____________ _____________ to make sure they are where you want them. They will be more difficult and more dangerous to move once they get ___________.

Three things to remember about using the electric mixer:

*

*

*

Always unplug appliances by the ___________, not the __________________.

When measuring dry ingredients, use _____________________________________________________.

When measuring liquid ingredients, use ___________________________________________________.

Sink safety

Never use __________________________________ around the sink or water.

Never stick your hand down in the __________________________________. If something falls in, tell an adult.

When handling hot pans, always use a ______________ hot pad or oven mitt. ___________ is hotter than boiling water and will burn you very quickly.

If something _______________ or starts to _________, let it drop. Why?

If anything glass breaks, how should the broken pieces safely be handled and discarded?

If you want to __________ something, do not return the utensil to the food that everyone else will eat.

All dishes should be washed in _________, ____________ water and __________ completely before storing.

Towels that have been used should be placed in the __________________ ______________.

Give three safety tips for using knives.

*

*

*

Kids in the Kitchen KEY Name ________________________

Safety and Sanitation Work Period ___ Date ___________

Two things to do before you begin cooking: various ~ most important are wash hands, secure hair

What are the preferred methods of managing a sneeze while in the foods lab? Inside shirt or into long sleeved arm.

Persons who are sick or have a cut or sore on their hands or arms should not handle food or dishes.

When using the oven or range, always have a hot pad or oven mitt handy.

Before baking, check the oven racks to make sure they are where you want them. They will be more difficult and more dangerous to move once they get hot. (Items expand when heated.)

Three things to remember about using the electric mixer:

*Unplug the mixer before removing the beaters.

*Keep the beaters on the bottom of the bowl when the beaters are spinning.

*Don’t stick a scraper into the beaters while they are spinning. Cut the mixer off, and when the beaters stop spinning, remove them from the mixture. Then scrape the sides of the bowl.

Always unplug appliances by the plug, not the cord.

When measuring dry ingredients, use dry measuring cups and lightly spoon ingredients into the cups.

When measuring liquid ingredients, use a liquid measuring cup and place it on a level surface. Get on eye level to check how much is in the glass or plastic liquid measuring cup.

Sink safety

Never use electrical appliances around the sink or water.

Never stick your hand down in the garbage disposal. If something falls in, tell an adult.

When handling hot pans, always use a dry hot pad or oven mitt. Steam is hotter than boiling water and will burn you very quickly.

If something slips or starts to fall, let it drop. Why? You might hurt yourself by trying to catch falling glass or something that is sharp or hot. We can always buy more stuff; we can’t get another you! (

If anything glass breaks, how should the broken pieces safely be handled and discarded? Collect large pieces while holding newspaper. Sweep smaller bits into a dustpan and/or use wadded up damp paper towels to safely collect tiny pits. Place all into a paper bag and seal so that sharp edges are less likely to poke through. Take to the dumpster or bin.

If you want to taste something, do not return the utensil to the food that everyone else will eat.

All dishes should be washed in hot, soapy water and dried completely before storing.

Towels that have been used should be placed in the washing machine or laundry hamper.

Give three safety tips for using knives. Various answers are correct.

*Hand to someone by pointing the handle at them.

*Store in a separate drawer and safely enclose the blades with a empty paper towel holder that has been flattened.

*Don’t drop in the sink water to wash later. Someone may scoop the bottom and get cut.

PEANUT BUTTER COOKIES [pic]

1/2 cup shortening

1/3 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1/2 teaspoon vanilla flavoring

1 1/2 cup self-rising flour

1. Preheat oven to 350oF.

2. Cream shortening, peanut butter, and sugars.

3. Add egg and flavoring. Beat well.

4. Add flour. Mix well.

5. Shape into small teaspoon-size balls. (You can make them the size of a small golf-ball. You will have fewer cookies but they will be larger and take longer to cook.)

6. Place on ungreased cookie sheet. Flatten by criss-crossing with fork.

7. Bake at 350oF for 10-12 minutes.

Makes 24- 26 medium cookies or 45 to 50 very small cookies.

Good Enough Muffins [pic]

By Kim Townsel

Muffins need to be in the oven by ___________.

Muffins need to be out of the oven by ________

1 cup cholesterol-free biscuit mix

½ cup dry oatmeal

½ cup chopped nuts

1 egg

1 tablespoon vegetable oil

1 small container of applesauce (lunch box portion or baby food)

½ cup sugar (white or brown)

½ teaspoon cinnamon

¼ to ½ cup raisins

1. Preheat oven to 400o degrees.

2. Grease a six-cup muffin tin.

3. In a small bowl, combine biscuit mix, oatmeal, and nuts. Set aside.

4. In a medium or large bowl, beat egg.

5. Add oil, applesauce, sugar, and cinnamon to egg. Stir by hand until well-mixed.

6. Add raisins.

7. Add dry ingredients to liquid mixture. Stir gently until well-combined. Batter should be lumpy.

8. Spoon into muffin tin.

9. Bake 12-15 minutes.

Makes six muffins.

Mini Pizzas

By Kim Townsel

Pizzas need to be in the oven by ___________.

Pizzas need to be out of the oven by ________

1 8-10 count can refrigerated flaky-style biscuits

½ cup pizza sauce

½ cup favorite pizza topping (pepperoni, green peppers, chopped ham, etc.)

1 cup mozzarella cheese

1. Preheat oven to 400o degrees F.

2. Grease two cookie sheets. (For easy greasing, dip a paper towel into the shortening and make an X on the cookie sheet. The X helps to evenly distribute the grease.)

3. Place five biscuits on each cookie sheet. Flatten out to about five inches wide. Pinch a rim around each flattened biscuit.

4. Spoon 1 Tablespoon of pizza sauce in the center of each flattened biscuit. Spread evenly.

5. Sprinkle 1 Tablespoon topping over sauce.

6. Sprinkle 1 Tablespoon of cheese over sauce.

7. Bake 10-12 minutes.

Makes ten mini-pizzas.

Potato Puffs

By Kim Townsel

Potato Puffs need to be in the oven by ___________.

Potato Puffs need to be out of the oven by ________

½ cup water

4 Tablespoons margarine

½ teaspoon salt

¼ teaspoon pepper

1 Tablespoon chopped chives

1 cup instant potato flakes

¼ cup sour cream

1 egg

1 ½ cups grated cheese

1. Preheat oven to 350o degrees F.

2. Grease a six cup muffin pan. (For easy greasing, dip a paper towel into the shortening and use to grease cups.)

3. In a medium saucepan, place water, margarine, salt, and pepper. Place lid on top. Bring to a boil.

4. Remove from heat.

5. Add chives and potato flakes. Mix well.

6. Ass sour cream, egg, and cheese. Mix well.

7. Spoon mixture into greased muffin pan.

8. Bake 20-25 minutes.

Makes six potato puffs.

Squash Quichettes

By Kim Townsel

Quichettes need to be in the oven by ___________.

Quichettes need to be out of the oven by ________

1½ to 2 cups of cooked yellow squash, cut into bitesize pieces (about 3 average size squash)

2 Tablespoons margarine

10 saltine or buttery crackers, finely crushed

1 Tablespoon chopped onion, optional

2 eggs

½ teaspoon salt

¼ teaspoon pepper

½ cup grated cheese

¼ cup biscuit mix

1. Preheat oven to 350o degrees F.

2. Grease a six cup muffin pan. (For easy greasing, dip a paper towel into the shortening and use to grease cups.)

3. Place all ingredients into a large bowl.

4. Use an electric mixer to combine.

5. Spoon mixture into greased muffin pan.

6. Bake 20-25 minutes. Remove carefully, they will be soft.

Makes six squash quichettes.

Pipes and Poles

By Kim Townsel

1 16-ounce can whole green beans

1 cup (about 40 noodles) dry uncooked ziti noodles

2 Tablespoons margarine

½ teaspoon salt (optional)

1. Drain the green beans but save the juice.

2. Put the bean juice and two cups of water in a medium saucepan. Bring to a boil.

3. Add noodles. Cook for seven minutes.

4. Add beans. Cook for an additional two minutes.

5. Drain beans and noodles.

6. Place into a 2-quart casserole pan.

7. Melt margarine and salt. Pour over beans and noodles.

Makes four servings.

Copper Pennies

By Kim Townsel

1 16-ounce can sliced carrots

¼ cup brown sugar

½ teaspoon ground ginger

1 teaspoon cornstarch

1. Place carrots in a medium saucepan. Place the lid on top. (Food comes to a boil faster when the lid is on top. All of that steam is kept inside and helps to heat the food.)

2. Bring to a boil.

3. Reduce heat. Simmer for five minutes.

4. Drain the carrots.

5. Place carrots in a serving dish.

6. Place the sugar, ginger, and cornstarch in a small bowl. Stir until the ingredients are melted.

7. Sprinkle the sugar mixture over the carrots and gently stir until the carrots are coated.

Makes four servings.

Sticks and Stones

By Kim Townsel

1 16-ounce can whole green beans

1 16-ounce can whole white potatoes

1 Tablespoon margarine

1 teaspoon parsley (optional)

1. Place beans and potatoes in a medium saucepan. Place the lid on top. (Food comes to a boil faster when the lid is on top. All of that steam is kept inside and helps to heat the food.)

2. Bring to a boil.

3. Reduce heat. Simmer for five minutes.

4. Drain the vegetables.

5. Place vegetables in a serving dish.

6. Melt margarine and parsley. Pour over vegetables.

Makes four servings.

Honey Butter

By Kim Townsel

1 half-pint whipping cream

¼ cup pasteurized honey

1. Place cream and honey into a 2-cup plastic container with a tight lid.

2. Shake vigorously for 20-25 minutes.

3. Pour off “milk” and shake another two minutes. (It’s okay to drink the milk.)

4. Serve on toast or bagels.

5. Store leftovers in the refrigerator.

Makes about ½ honey butter.

Kool-Aid Play Dough

Kim Townsel

1 cup flour

½ cup salt

1 package Kool-Aid

2 Tablespoons cream of tarter

1 Tablespoon oil

1 cup water

1. In medium or large saucepan, combine flour, salt, Kool-Aid, and cream of tarter. Stir well with a wooden spoon. A flat edged wooden spatula works best.

2. Add oil and water.

3. Cut heat to medium high.

4. Stir constantly for 3-4 minutes. Mixture will form stiff dough.

5. Place dough on a cutting board.

6. When cool enough, knead with the palms of hands for about two minute. You can rub a little oil on hands and cutting board to prevent sticking.

7. Store in airtight container.

Kool-Aid Play Dough

Kim Townsel

1 cup flour

½ cup salt

1 package Kool-Aid

2 Tablespoons cream of tarter

1 Tablespoon oil

1 cup water

1. In medium or large saucepan, combine flour, salt, Kool-Aid, and cream of tarter. Stir well with a wooden spoon. A flat edged wooden spatula works best.

2. Add oil and water.

3. Cut heat to medium high.

4. Stir constantly for 3-4 minutes. Mixture will form stiff dough.

5. Place dough on a cutting board.

6. When cool enough, knead with the palms of hands for about two minute. You can rub a little oil on hands and cutting board to prevent sticking.

7. Store in airtight container.

Coffee Mug Cake [pic]

Large Coffee mug (a microwave safe cereal bowl will also work)

spoon

4 T flour

4 T sugar

2 T cocoa

3 T chocolate chips (optional)

3 T milk

3 T oil

1 Egg

Splash of vanilla extract

1. Use spoon to combine dry ingredients in coffee cup.

2. Add liquid ingredients. Stir until well blended.

3. Microwave for two minutes and thirty seconds.

Coffee Mug Cake [pic]

Large Coffee mug (a microwave safe cereal bowl will also work)

spoon

4 T flour

4 T sugar

2 T cocoa

3 T chocolate chips (optional)

3 T milk

3 T oil

1 Egg

Splash of vanilla extract

1. Use spoon to combine dry ingredients in coffee cup.

2. Add liquid ingredients. Stir until well blended.

3. Microwave for two minutes and thirty seconds.

Coffee Mug Cake [pic]

Large Coffee mug (a microwave safe cereal bowl will also work)

spoon

4 T flour

4 T sugar

2 T cocoa

3 T chocolate chips (optional)

3 T milk

3 T oil

1 Egg

Splash of vanilla extract

1. Use spoon to combine dry ingredients in coffee cup.

2. Add liquid ingredients. Stir until well blended.

3. Microwave for two minutes and thirty seconds.

Coffee Mug Cake [pic]

Large Coffee mug (a microwave safe cereal bowl will also work)

spoon

4 T flour

4 T sugar

2 T cocoa

3 T chocolate chips (optional)

3 T milk

3 T oil

1 Egg

Splash of vanilla extract

1. Use spoon to combine dry ingredients in coffee cup.

2. Add liquid ingredients. Stir until well blended.

3. Microwave for two minutes and thirty seconds.

Trail Mix [pic]

Place in your baggie:

1 cup Cheerios

Add up to three of the following:

1 Tablespoon raisins

1 Tablespoon almonds

1 Tablespoon dark chocolate chips

1 Tablespoon dried cranberries

1 Tablespoon apple or banana chips

1 Tablespoon granola bar, broken into bits

1 Tablespoon Sun Chips

Close baggie securely. Shake! Enjoy… Happy trails. This is great mixed in with yogurt.

Trail Mix [pic]

Place in your baggie:

1 cup Cheerios

Add up to three of the following:

1 Tablespoon raisins

1 Tablespoon almonds

1 Tablespoon dark chocolate chips

1 Tablespoon dried cranberries

1 Tablespoon apple or banana chips

1 Tablespoon granola bar, broken into bits

1 Tablespoon Sun Chips

Close baggie securely. Shake! Enjoy… Happy trails. This is great mixed in with yogurt.

Orange Balls

By Kim Townsel

40 vanilla wafers

2 Tablespoons margarine or butter

3 Tablespoons frozen orange juice concentrate (do not add water!)

1 ½ cup confectioner’s sugar

½ cup pecans

½ to 1 cup additional confectioner’s sugar for coating

1. Place wafers into a one-gallon zip-top freezer bag. Seal. Use hands or a plastic glass to crush wafers into fine crumbs.

2. Combine all ingredients, except sugar for coating, in a large mixing bowl.

3. Use the lowest speed of the electric mixer to combine ingredients until crumbly.

4. As mixture begins to form a ball, increase mixer speed. Dough should want to stick to beaters when well combined. If dough is to dry, add more orange juice concentrate by teaspoonfuls.

5. Place sugar for coating into a large rectangular plastic storage container.

6. Roll teaspoonfuls of dough into balls. Place ball into the container with the coating sugar.

7. Shake the container gently back and forth to coat balls.

8. Refrigerate balls in covered container for at least two hours. The balls will continue to absorb sugar as they “age.”

9. Orange Balls may be made ahead of time and frozen. Allow to thaw one hour before serving.

Makes about 50 Orange Balls.

No Bake Fruitcake

By Kim Townsel

1 one-pound box graham crackers

1 10-ounce jar maraschino cherries, undrained

1 14-ounce can sweetened condensed milk

2 cups pecans

1 3 ½ ounce can flaked coconut

1 cup chopped dates or raisins

1. Place crackers into a one-gallon zip-top freezer bag. Seal. Use hands or a plastic glass to crush wafers into fine crumbs.

2. Drain juice from cherries. Save juice to use later in recipe.

3. Combine all ingredients, except cherry juice, in an extra-large mixing bowl. (You may divide ingredients into two separate bowls.)

4. Use the lowest speed of the electric mixer to combine ingredients until crumbly.

5. Add enough cherry juice to make dough “stick together.” Mix well.

6. Divide dough into four equal sections. Roll each into a loaf shape.

7. Decorate tops of loaves with pecan halves. Wrap with colored plastic wrap.

Makes four loaves.

Blender Recipes

By Kim Townsel

Peachy Keen

1 8-ounce can sliced peaches, undrained

1 cup orange juice

1 cup vanilla ice cream

Dash cinnamon

7. Combine all ingredients in blender. Mix on highest speed until creamy, about two minutes.

Makes three 1-cup servings.

Creamy Fruit Fizz

1 16-ounce can fruit cocktail, undrained

1 cup vanilla ice cream

1 cup ginger ale

1. Combine fruit and ice cream in blender. Mix on highest speed until creamy, about two minutes.

2. Add ginger ale. Mix on lowest speed for one minute.

3.

Makes four 1-cup servings.

Great Shakes!

1 cup cold milk

1 cup favorite flavor ice cream

1. Combine both ingredients in blender. Mix on highest speed until creamy, about two minutes.

Makes two 1-cup servings.

Cola Float

1 cup cold milk

1 cup cola or flavored soda

1. Combine both ingredients in blender. Mix on highest speed until creamy, about two minutes.

Makes two 1-cup servings.

Blushing OJ

3 cups of orange juice

¼ cup maraschino cherry juice

1 cup ginger ale

1. Combine all ingredients in blender. Mix on highest speed until creamy, about one minute.

Makes four 1-cup servings.

Pineapple Frost

1 cup ice cubes

1 8-ounce can crushed pineapple, undrained

1 cup flavored yogurt (pineapple, orange, lemon)

1 cup cold milk

1. Combine ice, pineapple, and juice from pineapple in blender. Mix on highest speed until ice is crushed, about two minutes.

2. Add yogurt and milk. Blend an additional minute.

Makes four 1-cup servings.

Banana Nut Shake

1 banana, peeled and sliced

1 cup cold milk

2 Tablespoons smooth peanut butter

1 Tablespoon pasteurized honey

1. Combine all ingredients in the blender. Mix on highest speed for two minutes.

Makes two 1-cup servings.

KIDS IN THE KITCHEN LAB GRADE SHEET

All group members get the same grade.

By the beginning of the lab, this paper must be turned in with your name on it.

Team Members (list in alphabetical order by last name)

________________________________________

_________________________________________

_________________________________________

_________________________________________

_________________________________________

SAFETY AND SANITATION /10 points

1. Hair touching shoulders will be pulled back or up.

2. Hands must be washed for 20 seconds with soap.

3. Hot pads must be by oven when food is baking.

4. No horseplay with knives or sharp objects.

TEAMWORK /10 points

1. All members must participate and work until all tasks are done.

2. No roaming. You may not leave your kitchen area.

3. Keep conversation to your group only and not so loud other teams can hear unless you are offering advice.

CLEAN UP /10 points

1. All equipment and utensils that you use must be thoroughly washed and dried. Store neatly on counter if you cannot find the proper place to store them.

2. Clean towels are in the kitchen drawers, in the white laundry basket, or in the dryer. Dirty towels will be placed, not thrown, in the washing machine.

3. You must be seated and completed by _________.

PRODUCT /10 points

1. Read the recipe and follow instructions.

2. Your product should be at least average in appearance and texture.

3. You will make all recipes designated for the lab.

TOTAL POSSIBLE 40 POINTS

40. = A

35. = B

31. = C

27. = D

0 - 23 = F

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