Student Recipes – Safety and
Sanitation Lab
The purpose of this lab is to give
students exposure to various pieces of small equipment in the lab. Students
will also employ safe and clean preparation techniques, as discussed in
lecture. READ THE USE AND CARE INSTRUCTIONS AS A KITCHEN GROUP BEFORE BEGINNING
COOKING.
Student Lab Reading Assignments
“Mixing Terms,” BCC pg. 6
“Helpful How-To’s,” BCC pp. 8-9
“Cooking Terms Glossary,” BCC pp. 11-15
All Kitchens Chicken Cordon
Bleu (Microwave and Blender)
Steamed Carrots
with Snow Peas (Vegetable
Steamer)
Garlic Bread (Broiler)
Strawberry
Blueberry Spinach Smoothies (Blender)
Dessert Crepes
(each kitchen dips two per person)
K-1, K-2, K-3,
K-8, and K-9 makes batter
K-4, K-5, K-6,
and K-10 makes filling
K-7, K-11 makes
chocolate topping
(Crepe Maker, Sieve and Blender)
Use and care of the
microwave:
A microwave oven uses
half the power of a conventional oven, and cooking your food in the serving
dish will give you one less dish to wash.
The radio waves funnel into the cooking area of the oven, which makes
the molecules in the food or liquid resonate (vibrate) wildly…which causes
friction between the vibrating molecules…which generates the heat for cooking.
Whether a food type is
suitable for cooking in a microwave oven has a lot to do with the structure of
the food--or the lack of it: Consider bread. It has an internal
structure of air pockets. When the microwave gets all of the molecules in the
structure vibrating at microwave frequency, the structures break down and the
bread becomes tough and inedible if cooked too long. Now
consider water. When the microwave frequency gets the water molecules
vibrating, they rub against each other creating friction--then heat. Because
they have no fragile structures to break down, foods with high water content
tend to heat nicely in the microwave--including vegetables, soups, and so on.
Foods high in fat and sugar also cook more quickly than other types.
Clean the inside of your
microwave frequently. Cover food with a paper towel to prevent splatters. Food particles and splatters absorb some of
the microwave energy while the unit is operating and may cause burns and other
damage to the microwave. The touch pad controls, door hardware, and other
exterior trim pieces last longer when they're clean.
Use and care of the
broiler:
To set the broiler at
BYU, push the broil button then press “autoset”. Push “autoset” again to change the broil from
high to low heat. Position the food on
the broiling rack and tray and place in the oven at the designated distance
from the heat source (top of oven).
Leave the door ajar to watch the food so that it can be removed at just
the right moment.
The broiling rack and
pan are made of dark blue enameled steel and stored in each kitchen at
BYU. Begin broiling with the food at room
temperature. To make clean-up easier, spray the broiler and drip tray with
cooking spray or cover with foil. Trim off excess fat to avoid flare-ups. If
placing meat directly on the broiling rack, be sure to preheat broiler and pan.
For thin cuts of meat/fish/poultry, place closer to the heat source. Thicker
cuts should be farther away so that the interior can cook through without the
exterior being burned to a crisp. If you are using a basting liquid, warm it a
bit. Cold basting liquid will slow down the browning and cooking. (Low-fat
dressing makes a good basting liquid.)
Use and care of the
blender:
A
blender can be used to blend, purée, liquify, and chop. A blender chops food and ice and blends
liquids and solids together. Blenders can be used to add air into a mixture
such as a frothy drink.
Place
the lid firmly on the container before starting the motor, and place your hand
on the container lid while the motor is running. If the motor seems to be
struggling at a low speed, add a little liquid and increase to the next higher
speed to finish processing.
Always
turn off the blender and allow the blade to completely stop before removing the
lid and the container. Try chilling the container before making cold recipes.
When blending hot liquid, leave the feeder cap open to release the steam. Start
at the lowest speed and gradually increase to higher speeds.
Be
sure to add at least one cup of liquid to the container when chopping ice
cubes. Make bread crumbs with your blender. Use stale bread for dry bread crumbs
and fresh bread for soft bread crumbs. Add pieces through the feeder cap while
the motor is running.
Clean
the blender immediately after use so that food particles do not become stuck to
surfaces. An easy cleanup method is to
fill the blender with water, add a few drops dish soap and some ice, then blend
and discard water. Rinse well. Some models allow the user to simply remove
the bottom blade unit for easier cleaning.
Wipe the base, cord, and buttons.
Dry thoroughly.
Use and care of the
crepe maker:
Make sure to mix the
batter thoroughly so that there are no lumps.
After mixing, pour through a sieve and allow the batter to sit until no
bubbles remain (these will cause holes in your crepes). Gently stir the batter between dipping.
A dipping pan (or batter
on a dinner plate) is used to apply the batter. The flat surface of the crepe
maker is reversed and dipped quickly (about 3 seconds) into the batter. A thin layer of batter will stick to the
crepe maker. Place crepe maker on counter with crepe side up and cook until it
is done. Peel off with a plastic or wooden tool to so as not to scratch the
non-stick surface. Use a soapy cloth to
wipe the crepe maker clean, followed by a clean, wet cloth for rinsing. Dry thoroughly.
Use and care of the
sieve:
A sieve is a
utensil having many small meshed or perforated openings, used to strain solids
from liquids, to separate fine particles of loose matter from coarser
ones. Sieves should be cleaned after
each use and stored in a dry, clean place.
Care should be taken when cleaning a
sieve to avoid damage to the frame and mesh.
Rinse immediately after use.
Clean with a scrub brush using a stabbing or stippling action to dislodge
any particles stuck in the mesh.
Chicken
Cordon Bleu (Microwave
and Blender) Sanitize all surfaces that come in contact with raw meat
using a bleach solution (1 teaspoon bleach to 1 quart water)
3/4 cup soft bread crumbs (1 1/4
slices bread)
3 tablespoons grated Parmesan cheese
1/8 teaspoon pepper
3 boneless skinless chicken breast
halves (approximately 6 ounces each)
1 ½ teaspoons Dijon mustard
1/4 teaspoon paprika
3 thin slices fully cooked ham (2 oz.
total)
3 tablespoons mayonnaise
Sauce:
2 1/4 teaspoons butter
1/8 teaspoon salt
2 1/4 teaspoons all-purpose flour
1/4 cup plus 2 tablespoons shredded
Swiss cheese
3/4 cup milk
1 tablespoon orange juice
1.
Break the bread into small
pieces. Using the blender, process the
bread into bread crumbs. Measure the
bread crumbs.
2.
Place the bread crumbs back into the
blender. Add the grated Parmesan cheese
and pepper. Pulse until mixed. Pour into a small bowl to later use as
breading. Place the chicken in a freezer
zip-lock bag. Do not seal the bag all
the way. Lay the chicken on the meat
cutting board and flatten the chicken to 1/2-in. thickness by pounding the
chicken with the smooth side of a meat mallet.
3.
Using plastic gloves, assemble the
chicken into rolls by spreading mustard on the top side of the chicken breast
and then sprinkling with paprika. Top each piece of chicken with a ham slice.
Roll up tightly and secure each chicken breast with two toothpicks.
4.
Spread the chicken with mayonnaise
and then roll in the crumb mixture. Place the chicken breasts on a
microwave-safe dinner plate. Cover
loosely with a paper towel, making sure that there is enough length of paper towel
to gently tuck under the plate on both sides.
5.
Microwave on high for 4
minutes. Using tongs, turn the chicken
over. Cook 4-1/2 minutes more until instant read thermometer reads 160
degrees. Juices should run clear and
the meat should no longer be pink.
Chicken should be cooked to a temperature of 165 degrees F. Remember
that the meat will continue to cook after it's removed from the microwave. The internal temperature will rise about 5-10
degrees in the first few minutes it's finished cooking. Overcooking will result in dry, tough product. Undercooking is unsafe. Keep warm.
Sauce:
7. In a small
saucepan, melt the butter. Add the flour
and stir until smooth. Cook on medium heat for 30 seconds.
8. Using a wire
whisk, stir in the milk and salt, mixing thoroughly. Cover and cook 2 minutes
longer or until thickened. Watch the
sauce mixture carefully so that it does not scorch on the bottom. Stir often.
9. Stir
in the cheese until smooth.
10. Add
1T. orange juice.
11. Discard
toothpicks from chicken and serve with sauce drizzled over the chicken.
Dessert
Crepes (Crepe
Maker and Blender) – Everyone dips at the crepe making station.
(Makes
about 18 crepes plus a few “practice ones”)
Safety & Sanitation Issues: Use a rubber scraper or wooden candy paddle
to remove crepes from non-stick surface.
Clean the entire crepe maker and cord with a soapy dishcloth followed by
a cloth and clean water.
For lab, K-1, K-2, K-3, K-8, and K-9
make one recipe of the crepe batter in a blender and strain the batter through
a sieve into the dipping dish at the crepe making station.
K-4, K-5, K-6, and K10 make one
recipe of the filling and share with the kitchen across the room and a small
portion with K-7.
K-7 and K-11 makes only one
recipe of chocolate topping and shares with each kitchen. Have each kitchen set out a small ramekin for
the topping.
Crêpes:
1 1/2 C. flour
3 eggs
3/4 C. milk
3/4 C. water
¼ tsp. salt
2 Tbsp. canola oil
½ tsp. vanilla
1.
Place ingredients in your blender in
the order given. Blend 30 seconds. Stop and stir down the sides. Blend 30 to 60 seconds more, until smooth.
2.
Pour batter through a sieve onto a
dinner plate or crepe batter pan. To
make cleaning easier, immediately fill the blender with water and a few drops
dish soap. Blend and finish cleaning
blender.
3.
Dip the hot, flat surface of the
crepe maker into batter.
4. Cook, using
a crepe maker. Stir batter between
making each crepe.
Filling:
½ c. sugar
1 (8 oz.) block of cream cheese,
softened
3 tbsp. of sour cream
1 tsp. of vanilla
1.
Using electric KitchenAid mixer with
the wire whip attachment, combine ½ cup sugar with the cream cheese, sour cream
and vanilla.
2.
Whip until light, fluffy, and fully
combined. You will need to scrape down
the sides of the bowl using a rubber scraper as the mixture is being whipped so
that no lumps remain.
Topping:
1 1/3 c. of semisweet chocolate
morsels
3 Tbsp. butter (melted in microwave)
¾ c. heavy cream (warmed in the
microwave for 1 minute)
½ tsp. vanilla
1.
Melt the butter in a microwave safe
dish.
2.
Warm the cream in a 2 cup
microwave-safe liquid measuring cup in the microwave for 1 minute.
3.
Add the chocolate morsels and melted
butter to the cream. Stir vigorously with a wire whip or fork until the
chocolate is thoroughly melted.
Additional 30 second bursts of microwaving may be necessary to fully
melt the chocolate
4.
Add vanilla extract and continue
stirring. Distribute the topping equally
among the kitchens into one of their small ramekins.
Assembly:
1.
Spread a 1 tablespoon (smallest
cookie scoop) of the filling over the cooked crepe.
2.
Roll the crepe and dust with
powdered sugar or drizzle with chocolate sauce.
Steamed
Carrots with Snow Peas (Food Processor and Vegetable Steamer) Serves
3 - 4
Safety & Sanitation
Issues:
Blades and discs of the food processor are sharp. Handle them carefully. All parts in the food processor must lock
together in order for it to operate. Take all pieces apart to wash and dry immediately
after use.
Take care
with hot steam. It can cause severe
burns. Wash all produce
thoroughly. Steaming will preserve
nutrients that may otherwise be thrown out with the cooking water.
2 large carrots
1/8 lb. (9 by count) snow peas
1 tsp. butter
1/16 tsp. garlic salt
1/16 tsp. dry dill weed
1/8 tsp. Mrs. Dash seasoning
1.
Place 1 inch water in the bottom of
the large stock pot. Place the vegetable
steamer in the pan and cover with the lid.
2.
Turn the burner on high heat to
bring the water to boiling. This will
take at least 15 minutes. Watch the
water level during the entire cooking process.
Do not allow the pan to boil dry.
Add more hot water as needed.
3.
Peel the carrots and slice into
¼”-thick oblique cuts.
4.
Break off the ends of the peas and
remove any strings. Wash.
5.
Spread the carrots in the steamer
bowl over the water. Cover.
6.
Steam carrots for 4 minutes before
adding the snow peas. Add snow peas.
7.
Allow the vegetables to finish
cooking for 7 - 10 additional minutes;
stir.
8.
Remove the steamer bowl and place it
in your sink. Add the butter to the hot
vegetables, stirring while allowing any extra butter to drain into the
sink. Sprinkle with the garlic salt,
dill weed, and Mrs. Dash. If
necessary, add more seasoning to taste. Serve.
Garlic
Bread (Broiler)
1/3 loaf
French bread
3
tablespoons butter, softened to room temperature
1 small
garlic clove, crushed
1 ½
teaspoon chopped fresh parsley (chop first, then measure)
1
tablespoon plus 1 teaspoon grated Parmesan cheese (grated is in the green can;
shredded is in a bag, sold by other cheeses)
1. Mix butter, garlic, parsley and
Parmesan cheese
2. Slice
French bread in half, separating top from bottom, like a hamburger bun.
3. Spread
butter, garlic mixture on flat side of French bread pieces and place on broiler
rack/pan (dark blue enameled steel rack that fits on dark blue enameled steel
pan), buttered side up.
4. Move oven rack to top position and set
oven to broil (no need to pre-heat)
5. Put
bread in oven and broil bread for 2-3 minutes, or until edges are browned. Watch
carefully, so it doesn’t burn. Bread will go from lightly toasted to a burned
state very quickly.
6. Remove
bread from broiler. Turn oven off. Slice bread pieces into 1-inch slices and
serve warm.
Strawberry
Blueberry Spinach Smoothies (Blender)
Serves 3 –
4
Note: Spinach flavor will not be detected, but the
color will become more green as the smoothie is allowed to stand.
Safety & Sanitation
Issues:
The blades in the blender are sharp.
Use care in cleaning the blender as food particles left below the blade
or in the seal can be a sanitation issue.
Never use a stirring tool in the blender while it is on. Add hot food items gradually so as not to cause
damage.
1 C. milk
1 C. low fat vanilla yogurt
1 C. frozen strawberries (10 large)
¼ cup frozen blueberries
1.25 ounces frozen spinach (1/8 of a
10 oz. pkg.)
1/4 C. sugar
2+ C. ice cubes
1. Place the
milk and yogurt in the blender
2. Add
the frozen fruit, ice and sugar.
3. Place your
hand on the lid of the blender and begin to blend on low speed, increasing to
high. Blend until smoothie reaches the
desired consistency. Note:
If using the Blendtec blender.
Press the “smoothie” button once and allow the blender to stop on its
own. Press the “smoothie” button again
and allow it to stop.
4. Taste the
smoothie and see if it needs more sugar.
Add more as needed. Serve
immediately.
