View
215
Download
0
Category
Preview:
Citation preview
7/30/2019 WELCOME TO FOODS I
1/4
WELCOME TO FOODS I!
Below are all the units and recipes we use in foods I class.
1 News forum
1
Make-Up Lab Information
Here are the sheets and directions for your make-up labs.
You may make-up a lab by either doing:
1. The lab you missed, printing the make-up lab sheet, filling it out, and bring in a sample
piece in a zip-lock bag.
OR
2. A reflection article. Look on line for an article that relates to health, nutrition, wellness,
foods. Print it out. Print out the make-up lab sheet. Type a 1/2 page reflection on the article.
2 Make-up Lab recipe sheet
3 Make-up Lab Reflection Sheet
2
Types of Cookies
There are many different types of cookies. Cookie dough is made with flour, fat, sugar and
sometimes eggs or a leavening (to rise) ingredient.
Molded cookies: made from a stiff dough and shaped by hand. Placed on a cookie sheet
and may be flattened with a fork or the bottom of a glass.
Ex: peanut butter cookies, snickerdoodle cookies
Drop Cookies: are made by dropping spoonfuls of dough onto a baking sheet. Ex: oatmeal
cookies
http://moodle.d214.org/mod/resource/view.php?id=54895http://moodle.d214.org/mod/resource/view.php?id=54895http://moodle.d214.org/course/view.php?id=1181&topic=2http://moodle.d214.org/course/view.php?id=1181&topic=1http://moodle.d214.org/mod/resource/view.php?id=548957/30/2019 WELCOME TO FOODS I
2/4
Bar Cookies: are baked in a square or rectangular pan like a cake. After baking, they are
cut in bars or squares.
4 Molded Cookie: Snicker Doodles recipe
5Drop Cookie: Chocolate Chip cookie recipe
6 Bar Cookie: Brownies
3
Quick Breads
A bread in which the leavening agent is baking powder or baking soda. They mix and rise
faster than yeast breads. Most quick breads are mixed by the muffin method or the biscuit
method.
Muffin Method:Use the muffin method when making: muffins, banana bread, cornbread,
waffles, and pancakes.
Method: liquids and dry ingredients are mixed separately and then stirred together until just
combined/moistened.
Biscuit Method: Use to make biscuits, this gives a flaky texture.
Method: fat is cut into (using a pastry blender or fork) dry ingredients, liquid is added, and
dough is kneaded.
7 Pancake Recipe
8 Crepe Recipe: Can be used for dessert crepes or savory crepes
9 Florentine filling for crepes
10 Apple Cream Cheese Coffee Cake Recipe
11 Banana Muffins
12 Whole Wheat Pancakes
13 Cinnabon Cinnamon Rolls
4
HOLIDAY RECIPES
http://moodle.d214.org/course/view.php?id=1181&topic=4http://moodle.d214.org/course/view.php?id=1181&topic=37/30/2019 WELCOME TO FOODS I
3/4
Below are all the holiday recipes we use in one year.
14 Sugar Cookie Dough (cut out dough)
15 Red Velvet Cupcakes
16 Red Velvet Cupcakes
5
Nutrition Unit:Eggs
Complete Proteins: have all nine essential amino acids inthe right amounts. Foods from soybeans and animalsources.
Incomplete Proteins: lack one or more essential aminoacids. These are derived from plants sources.
17 Egg in a hole
18 French Toast
19 Huevos Rancheros
20 Meringues
21 Orange Meringue Cups
22 Vanilla Pudding
23 Omelets24 Italian Meatballs
25 German Apple Pancakes
26 Cream Puffs
6
http://moodle.d214.org/mod/resource/view.php?id=56989http://moodle.d214.org/course/view.php?id=1181&topic=6http://moodle.d214.org/course/view.php?id=1181&topic=5http://moodle.d214.org/mod/resource/view.php?id=569897/30/2019 WELCOME TO FOODS I
4/4
YEAST BREADS
Yeast breads are leavened by yeast which is a living organism.
27 Pretzels
28 Italian Bread
29 Pizza
30 Foccacia Bread
31 Stromboli
32 Cinnamon Monkey Bread
7
Nutrition:
Vegetables and Fruits
33 Corn Sesame Saute
34 Baked Potato Soup
35 Italian Broccoli
36 Chop Salad
http://moodle.d214.org/mod/resource/view.php?id=64606http://moodle.d214.org/course/view.php?id=1181&topic=7http://moodle.d214.org/mod/resource/view.php?id=64606Recommended