Brownies, Kool-Aid Play Dough, Quesadillas and Crepes

Here are the recipes for the last day of cooking for semester 1.




Best Brownies

Ingredients

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Recipe retrieved from http://allrecipes.com/recipe/best-brownies/detail.aspx .




Kool-Aid Playdough
Ingredients:
 • 1 1/4 cup flour
 • 1/4 cup salt
 • 1 pkg unsweetened Kool-aid (just the
   dry koolaid, don't mix it into juice)
 • 1 cup boiling water
 • 1 1/2 Tbsp vegetable oil
Directions:
 1.  In a bowl, mix flour, salt and
     kool-aid.
 2.  Stir in water and oil
 3.  Knead with hands for about 5 minutes.
 4.  Store in ziploc bag for up to 2
 4.  months.
 5.  Use like playdough.
 6.  Smells wonderful and takes on the color
     of the koolaid.
Recipe retrieved from http://www.dltk-kids.com/recipesdb/view.asp?rid=198 .




Quesadillas

Ingredients

• 180 g skinless, boneless chicken breast halves - cut into strips
• 6 ml vegetable oil
• 3/8 onion, sliced into strips
• 10 ml salsa
• 4 (10 inch) flour tortillas
• 85 g shredded Cheddar-Monterey Jack cheese blend

1. Preheat oven to 350 degrees F (175 degrees C). Spray a cookie sheet with non-stick cooking spray.
2. In a large skillet, fry the chicken strips in vegetable oil until they are no longer pink. Add the onions and fry (stirring constantly) until they are translucent. Mix in the salsa (you may want to add more to taste).
3. Place the tortillas between two damp paper towels and microwave on high for 1 minute.
4. Fill half of 1 tortilla with the chicken mixture and cheese, then fold the tortilla over the full half. Repeat with remaining tortillas and filling. Arrange the quesadillas on a cookie sheet.
5. Bake the quesadillas in the preheated 350 degrees F (175 degrees C) oven until the cheese has melted. Cut the quesadillas into fours.

Recipe retrieved from http://allrecipes.com/recipe/quesadillas-ii/detail.aspx .

Crepes

Ingredients for the Crêpes

·         3/4 cup of flour

·         1 cup of milk

·         3 large eggs

·         4 tablespoons of butter

·         1 tablespoon of sugar

·         1/4 teaspoon of vanilla extract (optional)

·         A pinch of salt

Ingredients for the Fillings

·         Crêpe Suzette: sugar + lemon juice

·         Choco-Banana: banana slices + chocolate sauce

·         Nutty: honey + nuts

·         Be creative and feel free to use the fillings of your choice!

Directions

1.     Steps for making the Crêpe batter:
1- Warm the milk and butter in the microwave until the butter is melted – about 45 seconds.

 2- In a bowl, mix all the dry ingredients (flour, sugar, and pinch of salt).
3- In a separate bowl, beat the 3 eggs; mix in the vanilla.
4- Incorporate the flour mixture into the eggs.
5- Slowly add the hot milk and butter to the eggs and flour mixture. You will obtain a very liquid batter.

2.     Steps for cooking the Crêpe batter:
Note: You will need a non-stick pan preferably reserved for only making crêpes.
1- Heat the pan on medium-high heat before starting to make the crêpes.
2- Once the pan is hot drop in ½ tsp margarine, Pour in one ladle of batter and spread the crêpe batter by rotating the pan in a circular motion.
3- Let the crêpe cook for few minutes in one side before flipping it to the other side. The crêpe should have a golden colour.

3.       Final steps:
Fill the crêpes with your favourite filling and serve warm. Enjoy!

Recipe adapted from http://www.youtube.com/watch?v=thKx-sNXkBs&NR=1&feature=fvwp .

 

PAA 9 - CFD Outline

DINNER PARTY WARS COMPETITION RULES

RULES & PROCEDURES

1)    Students will report to the Foods Lab at 8:30 am of the block wearing appropriate, clean attire and ready for cooking.

2)   10 minutes will be scheduled for reading of the rules.

3)   All food will be provided.

4)   Students will have 90 minutes to prepare two dishes. Food must be measured at the community table.  Do NOT take community food to your work station. 

5)   There will be no tampering with another team’s ingredients or recipes; doing so will result a zero on the CFD.

6)   There will be no inappropriate behaviour or inappropriate use of equipment; doing so will result in a zero.

7)   Clean up of the workstations should be done continuously to ensure a clean kitchen when the guests arrive.

8)    10:00 - students/teams will step away from their work stations for a thirty minute break. Food should be stored at a temperature outside the Danger Zone for break.

9)   10:30 - students will return to plate their dishes, and prepare their tables (if this has not already been done). A dish will be plated for each team member and their guest.  A small dish will be used for the judges’ plate.  The judges’ plates will be labelled for identification by Mrs. Gelowitz.

10) 11:00 – Cooking will cease.

11)  11:10 - Each group will place their judges’ plate on the judges’ table for evaluation of appearance, taste, and temperature and place their finished plates on the tables for the meals.

12) 11:15 – guests and judges will arrive for the meal.

13) Judges will use the rubric to score and write comments on product presentation, appearance, taste, and creativity for each plate presented.  Then the judges will discuss the results and decide on a winner. Judges will give one Dinner Party Wars Award to the PAA 9 class, based on the team receiving the most points from the judges.

14) The grade will be determined by Mrs. Gelowitz, who will evaluate the individual students by observing their work habits and techniques.  (See attached rubric).

15) 11:45 – Final clean up will begin.  Remember you are still being graded at this point.

CFD RUBRIC - Jan 2012

 

Safety and Sanitation

When cooking at home or at work a person must be aware of how to treat the food so it is not dangerous to eat.  Cleanliness and proper procedures are both important in this area.

One point will be awarded for each point below and then multiplied by three to reflect its importance in the final mark.

(YES =1, No=0)

•  Washes hands & ties back hair before preparing foods
• Uses an apron
• Washes counters before placing anything directly on them
• Practices ‘mise en place’
• Washes fruits and vegetables thoroughly before preparing/serving
• Uses a cutting board  
• Uses appropriate knives for task
• Uses knives safely and with the proper grip
• Keeps raw meat and poultry separate from foods that won't be cooked
• Sanitizes or uses different cutting boards for meat and ready-to-eat foods like vegetables
• Keeps things that can burn away from burners
• Keeps pot handles turned inward while cooking
• Turns off burners/oven after use
• Uses the correct procedure for washing dishes
• Cleans up spills/food droppings promptly
• ??

Safety Total - ___x 3= ___/51

 

Individual and Teamwork while Cooking

Many kitchens, at home and at work, have more than one person working at a time so being respectful of others and cooperating is important to an enjoyable cooking experience.

This portion will be graded out of twenty points.  You will begin with full points – one point will deducted each time the performance is not as described.

___Cooperates respectively with classmates and staff

___Works with the team to divide tasks evenly

___Completes tasks independently

___Adheres to the competition rules

 

Teamwork Total - ___/20

Clean Up

It is important for all chefs/cooks to clean up after themselves.  This way the workstation is ready for whoever will use it next.

One point will be awarded for each point below with the total being multiplied by five to reflect the importance of cleanup in the final mark.

1= poor

2=below average           

3=average        

4=above average       

5=excellent

• Kitchen is tidy for the meal
• All dishes washed and put away
• Sinks and counters clean
• Community station food put away properly
• Floors are clean

Clean up Total - ______ x 5 =

 ________/20

Judges’ Rubric for Appearance and Taste

Eating is a personal experience and a good chef has the ability to combine the flavours, textures and the look of food in a way that is appealing to most people.  The judges will mark the dishes presented based on their personal preferences.

The judges will taste each dish and then consider the points below assigning a mark out five -                     

1= poor

2=below average           

3=average        

4=above average       

5=excellent

____Plate Presentation: Consider visual appeal, creativity, how appetizing the food looks, impressiveness, effort

____Appearance of Ingredients: Consider texture, variety & balance of colours

____Taste of Ingredients: Consider texture, too soggy, too dry, complimentary flavours, temperature

Judges’ Rubrics ______/15

Total Mark ______________/106

Foods 10 - CFD Outline

THROWNDOWN COMPETITION RULES

RULES & PROCEDURES

1)    The Throwdown theme food will be pizza.  Each group will be required to make pizza in their own style with their own choice of sauce and one other recipe.

2)   Students will report to the Foods Lab at 8:30 am of the block wearing appropriate, clean attire and ready for cooking.

3)   10 minutes will be scheduled for reading of the rules.

4)   All food will be provided.

5)   Students will have 90 minutes to prepare the two dishes. Food must be measured at the community table.  Do NOT take community food to your work station. 

6)   There will be no tampering with another team’s ingredients or recipes; doing so will result a zero on the CFD.

7)   There will be no inappropriate behaviour or inappropriate use of equipment; doing so will result in a zero.

8)   Clean up of the workstations should be done continuously to ensure a clean kitchen when the guests arrive.

9)    10:00 - students/teams will step away from their work stations for a thirty minute break. Food should be stored at a temperature outside the Danger Zone for break.

10) 10:30 - students will return to plate their dishes, and prepare their tables (if this has not already been done). A dish will be plated for each team member and their guest.  A small dish will be used for the judges’ plate.  The judges’ plates will be labelled for identification by Mrs. Gelowitz.

11)  11:00 – Cooking will cease.

12) 11:10 - Each group will place their judges’ plate on the judges’ table for evaluation of appearance, taste, and temperature and their finished plates on the tables for the meals.

13) 11:15 – guests and judges will arrive for the meal.

14) Judges will use the rubric to score and write comments on product presentation, appearance, taste, and creativity for each plate presented.  Then the judges will discuss the results and decide on a winner. Judges will give one Throwdown Award to each Foods 10 class, based on the team receiving the most points from the judges.

15) The grade will be determined by Mrs. Gelowitz, who will evaluate the individual students by observing their work habits, and techniques.  (See attached rubric).

16) 11:45 – Final clean up will begin.  Remember you are still being graded at this point.

CFD RUBRIC - Jan 2012

Safety and Sanitation

When cooking at home or at work a person must be aware of how to treat the food so it is not dangerous to eat.  Cleanliness and proper procedures are both important in this area.

One point will be awarded for each point below and then multiplied by three to reflect its importance in the final mark.

(YES =1, No=0)

•  Washes hands & ties back hair before preparing foods
• Uses an apron
• Washes counters before placing anything directly on them
• Practices ‘mise en place’
• Washes fruits and vegetables thoroughly before preparing/serving
• Uses a cutting board  
• Uses appropriate knives for task
• Uses knives safely and with the proper grip
• Keeps raw meat and poultry separate from foods that won't be cooked
• Sanitizes or uses different cutting boards for meat and ready-to-eat foods like vegetables
• Keeps things that can burn away from burners
• Keeps pot handles turned inward while cooking
• Turns off burners/oven after use
• Uses the correct procedure for washing dishes
• Cleans up spills/food droppings promptly
• ??

Safety Total - ___x 3= ___/51

Individual and Teamwork while Cooking

Many kitchens, at home and at work, have more than one person working at a time so being respectful of others and cooperating is important to an enjoyable cooking experience.

This portion will be graded out of twenty points.  You will begin with full points – one point will deducted each time the performance is not as described.

___Cooperates respectively with classmates and staff

___Works with the team to divide tasks evenly

___Completes tasks independently

___Adheres to the competition rules

Teamwork Total - ___/20

Clean Up

It is important for all chefs/cooks to clean up after themselves.  This way the workstation is ready for whoever will use it next.

One point will be awarded for each point below with the total being multiplied by five to reflect the importance of cleanup in the final mark.

1= poor

2=below average           

3=average        

4=above average       

5=excellent

• Kitchen is tidy for the meal
• All dishes washed and put away
• Sinks and counters clean
• Community station food put away properly
• Floors are clean

Clean up Total - ______ x 5 =

 ________/20

Judges’ Rubric for Appearance and Taste

Eating is a personal experience and a good chef has the ability to combine the flavours, textures and the look of food in a way that is appealing to most people.  The judges will mark the dishes presented based on their personal preferences.

The judges will taste each dish and then consider the points below assigning a mark out five -                     

1= poor

2=below average           

3=average        

4=above average       

5=excellent

____Plate Presentation: Consider visual appeal, creativity, how appetizing the food looks, impressiveness, effort

____Appearance of Ingredients: Consider texture, variety & balance of colours

____Taste of Ingredients: Consider texture, too soggy, too dry, complimentary flavours, temperature

Judges’ Rubrics ______/15

Total Mark ______________/106

Foods 30 - CFD Outline

IRON CHEF COMPETITION RULES

 

RULES & PROCEDURES

Secret Ingredient Hint – This ingredient was once ground using a mortar and pestle and its use dates back to prehistoric times. This ingredient can be ground from a variety of grain, nuts and seeds.   

1)     Students will report to the Foods Lab at 8:30 am of the block wearing appropriate, clean attire and ready for cooking.

2)    10 minutes will be scheduled for reading of the rules.

3)    All food will be provided.

4)    Students will have 90 minutes to prepare two dishes one with the secret ingredient and one without. Food must be measured at the community table.  Do NOT take community food to your work station. 

5)    There will be no tampering with another team’s ingredients or recipes; doing so will result a zero on the CFD.

6)    There will be no inappropriate behaviour or inappropriate use of equipment; doing so will result in a zero.

7)    Clean up of the workstations should be done continuously to ensure a clean kitchen when the guests arrive.

8)     10:00 - students/teams will step away from their work stations for a thirty minute break. Food should be stored at a temperature outside the Danger Zone for break.

9)    10:30 - students will return to plate their dishes, and prepare their tables (if this has not already been done). A dish will be plated for each team member and their guest.  A small dish will be used for the judges’ plate.  The judges’ plates will be labelled for identification by Mrs. Gelowitz.

10)  11:00 – Cooking will cease.

11)   11:10 - Each group will place their judges’ plate on the judges’ table for evaluation of appearance, taste, and temperature and place their finished plates on the tables for the meals.

12)  11:15 – guests and judges will arrive for the meal.

13)  Judges will use the rubric to score and write comments on product presentation, appearance, taste, and creativity for each plate presented.  Then the judges will discuss the results and decide on a winner. Judges will give one Iron Chefs Award to the Foods 30 class, based on the team which receives the most points from the judges.

14)  The grade will be determined by Mrs. Gelowitz, who will evaluate the individual students by observing their work habits and techniques.  (See attached rubric).

15)  11:45 – Final clean up will begin.  Remember you are still being graded at this point.

 

 

CFD RUBRIC - Jan 2012

 

Safety and Sanitation

When cooking at home or at work a person must be aware of how to treat the food so it is not dangerous to eat.  Cleanliness and proper procedures are both important in this area.

One point will be awarded for each point below and then multiplied by three to reflect its importance in the final mark.

(YES =1, No=0)

•  Washes hands & ties back hair before preparing foods
• Uses an apron
• Washes counters before placing anything directly on them
• Practices ‘mise en place’
• Washes fruits and vegetables thoroughly before preparing/serving
• Uses a cutting board  
• Uses appropriate knives for task
• Uses knives safely and with the proper grip
• Keeps raw meat and poultry separate from foods that won't be cooked
• Sanitizes or uses different cutting boards for meat and ready-to-eat foods like vegetables
• Keeps things that can burn away from burners
• Keeps pot handles turned inward while cooking
• Turns off burners/oven after use
• Uses the correct procedure for washing dishes
• Cleans up spills/food droppings promptly
• ??

Safety Total - ___x 3= ___/51

 

Individual and Teamwork while Cooking

Many kitchens, at home and at work, have more than one person working at a time so being respectful of others and cooperating is important to an enjoyable cooking experience.

This portion will be graded out of twenty points.  You will begin with full points – one point will deducted each time the performance is not as described.

___Cooperates respectively with classmates and staff

___Works with the team to divide tasks evenly

___Completes tasks independently

___Adheres to the competition rules

 

Teamwork Total - ___/20

Clean Up

It is important for all chefs/cooks to clean up after themselves.  This way the workstation is ready for whoever will use it next.

One point will be awarded for each point below with the total being multiplied by five to reflect the importance of cleanup in the final mark.

1= poor

2=below average           

3=average        

4=above average       

5=excellent

• Kitchen is tidy for the meal
• All dishes washed and put away
• Sinks and counters clean
• Community station food put away properly
• Floors are clean

Clean up Total - ______ x 5 =

 ________/20

Judges’ Rubric for Appearance and Taste

Eating is a personal experience and a good chef has the ability to combine the flavours, textures and the look of food in a way that is appealing to most people.  The judges will mark the dishes presented based on their personal preferences.

The judges will taste each dish and then consider the points below assigning a mark out five -                     

1= poor

2=below average           

3=average        

4=above average       

5=excellent

____Plate Presentation: Consider visual appeal, creativity, how appetizing the food looks, impressiveness, effort

____Appearance of Ingredients: Consider texture, variety & balance of colours

____Taste of Ingredients: Consider texture, too soggy, too dry, complimentary flavours, temperature

Judges’ Rubrics ______/15

Total Mark ______________/106