Objectives:
After completing today's activities, you will be able to:
---follow a work plan for muffins.
---work as part of an effective team in the kitchen.
Instructions:
1. Read the following instructions before you cook.
2. Locate an apron, tie back your hair if necessary and wash your hands. Locate a recipe.
3. Fill the sink with ho, soapy water.
4. Follow the work-plan directions.
5. When you have the muffins in the oven cooking and your dirty dishes cleaned to this point, you may make yourself a beverage. Do not empty the hot, soapy water until you have washed the muffin tin and your dirty glasses.
6. The kitchen is considered "clean" when all the dishes are thoroughly washed, rinsed and draining upside down in the drainer, The sink needs to be sud-less and clean, countertops clean, and everything put away.
Materials:
Muffin recipe ingredients
Measuring/mixing equipment
Muffin tins
Equipment:
Oven
Kitchen
Instructional Materials:
Recipes
In this six-day module, students analyze menus,become familiar with food preparation equipment, practice measuring correctly, evaluate nutritional values, and make muffins. The objectives of this module include: ---identify food sources for six nutrients. ---list four factors that add variety to meals. ---recognize safe kitchen practices. ---accurately measure dry ingredients. ---accurately measure wet ingredients. ---successfully prepare blueberry or banana-poppyseed muffins.
Showing posts with label Let's Eat Day 6. Show all posts
Showing posts with label Let's Eat Day 6. Show all posts
Friday, October 1, 2010
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