High Protein Snack Lab Questions:
1. What made your snack high in protein?
2. Would this be a good snack for a vegetarian? Which type? Why or why not?
3. What adjustments did you make from your last
labs in order to be successful today?
4. What is a complete protein? Incomplete? What products are they found in?
5. What is a complementary food?
Vegetarian Lab Questions:
1. Describe at least one new cooking term or process you used making this product.
2. Describe your product in:
3. Identify 2 major nutrients in your dish. What provides them?
4. How would a vegetarian use this dish in a meal plan? (Fill your dish in the proper category and then suggest another item to round out the meal)
5. Identify the type(s) of vegetarians that might eat this meal during their day.
6. What healthy benefits do soy products provide? What diseases do they help guard against?
7. Does your dish provide complete protein? How do you know? If not, what complementary food could you add so it is?
Soup and Salad Lab questions:
1. List the 5 categories of salads. What category (s) did your salad fit?
2. Why should you never use fresh pineapple in a molded salad? *check your textbook--salad chapter
3. What food groups are represented in your salad? (Next to the groups--tell the ingredient.)
4. Why should greens be torn rather than cut?
5. What are major benefits to choosing salad greens other than iceberg?
6. What is mise en place? List your mise en place that you should have done for yesterday's lab?
7. How do you make a cream based soup?
Casserole Lab questions:
Spice Cake Lab Questions:
1. What is the purpose of "blooming" your spices with butter before adding to your cake batter?
2. What might happen to your cake if you don't whisk your dry ingredients well before mixing with the moist ingredients?
3. You use 2 whole eggs and 3 yolks in this recipe---I thought the yolks had fat in them and not the whites----Why would we want extra yolks? Hint: Think about what characteristics fats give baked products.
4. List any errors/problems you had making this recipe---
NOW---Why did you have problems? AND How did you solve them?
5. How could your group (or others) avoid problems /errors in future labs?
Chili lab questions:
1. Name the seasonings in a chili powder blend.
2 T or F To achieve a stronger flavor, use fresh parsley instead of dried parsley.
3. Descrive the garnish you used for your food presentation (or what you could have used).
4. Describe why your chili needs to cook longer than our class period.
5. What flavoring in your chili controlled the heat index?
Pizza Reflection Questions
1.Why do you dock the dough before baking the pizza?
2.What civilization is responsible for creating pizza?
3.How is a Neapolitan pizza different than a traditional Americanized pizza?
4.What is the seasoning on your pizza?
5.What is the flavoring on your pizza?
6.What is the name of the protein in the flour that causes yeast bread products to be tough if over-kneaded?
Pretzel Lab Questions:
1. Why did you use rapid rise yeast instead of regular or cake yeast?
2. Why did you knead the bread dough?
3. Is the pretzel a "sweet dough bread"?
4.Why was it difficult to stretch the dough into a long rope shape? (Hint: protein)
5. The recipe made chewy pretzels. How could you make hard pretzels?
Bread in a Bag questions:
1. What primary ingredient contributed to the rich golden brown color of the finished baked product?
2. Describe how you knew when to stop kneading the dough (because you could tell enough gluten had developed in the dough)? What did it look and feel like?
3. What would happen to your end product if you substituted whole-wheat flour in place of ALL of the flour in the recipe?
4. What can you brush on top of bread before baking to promote a glossy, shiny crust?
5. What can you brush on top of a finished baked product to soften the curst and more flavor?
6. Why do some recipes "score" the top of their bread product before baking?
7. When does the effect "oven spring" happen when making bread? (Hint: textbook p. 631)
Cinnamon Roll Lab Questions:
1. A basic white dough is made only with all purpose flour, yeast, salt, sugar, fat, and water or milk. List the additional ingredients found in sweet breads.
2. List the specific nutrients provided in sweet breads by those specific ingredients. (Tip: the six nutrient include fat, protein, carbohydrates, vitamins and minerals, and water.)
3. Describe what has been the biggest frustration in making yeast breads.
4. Describe two things you can do when making yeast breads to overcome those frustrations and produce a high quality final product.
Pastry Demo and Experiment Questions:
1. Name the tool used to "cut in" the fat into the flour.
2. What is the function of flour in pastry?
3. What is the function of fat in pastry?
4. What is the function of cold water in pastry?
5. In which group of MyPyramid would you place apple pie? Why?
Variations Appearance Texture Flavor
Kit 2 Oil
Use 1 1/3 c. flour + 1/3 cup oil
Kit 3 Lard
Use 1/3 cup lard
Kit 4 Butter
Use 1/3 cup butter
Kit 5 Margarine
Use 1/3 cup margarine
Kit 6 Shortening
Standard recipe above
Kit 7 Kneading
Use shortening, but knead
the dough before rolling out
Conclusion: Write 1-2 paragraphs on what you learned from the experiment.
CREAM PIE LAB QUESTIONS
1. Why did you “scald” the milk before cooking the custard pie filling?
2. Describe why the crust may ‘shrink’ when baked.
3. What ingredient makes the meringue hold stiff peaks?
4. Why will meringue weep after baked?
5. What does it mean to bake blind?
6. What do you do when you dock the dough? Why do you dock the dough?
7. What would you do different if you were to make a pumpkin pie?
8. What is the term for making the decorative edge on a pie?
9. Why might it be necessary to shield the edge of the pie crust when baking?
10. Name a type of cream pie not listed on your lab recipe. (We made vanilla cream, banana, butterscotch, chocolate, coconut, and lemon)