LAB RUBRIC
HAVE A SAFE & HAPPY HOLIDAY BREAK!!
Butter Icing – BEST frosting ever!!
- 3T butter
- 1T Milk
- 1t Vanilla
- 1 ½ c Powdered Sugar
Orange Butter Icing
Make butter icing –except use 1 ½ tbsp. orange juice and 2 tsp. grated orange rind in place of milk.
Lemon Butter Icing
Make butter icing-except use 1 ½ tbsp. lemon juice and 2 tsp. grated lemon rind in place of milk.
Coffee Butter Icing
Make butter icing-except omit milk and blend 1 tsp. powdered instant coffee dissolved in 1 tsp. hot water. If icing is too thick to spread, add a few drops of water.
Chocolate Icing
Make butter icing except omit ½ cup of powdered sugar and ½ cup of cocoa.
Mocha Icing
Make chocolate icing except use 1 tsp. coffee dissolved in 1T of hot water in place of milk.
Fruit Butter Icing
Make butter icing mix in ½ pkg. of Kool-Aid
ESSENTIAL QUESTIONS:
What types of Equipment do we have in the Kitchen?
What Purposes do they serve?
How do we safely and effectively use them?
STANDARDS:
8.3 Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.
8.5 Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.
LEARNING TARGETS:
Identify kitchen equipment and describe their uses.
Predict the outcome of foods using various cooking methods, as well as Small Equipment & Kitchen Utensils
Demonstrate SAFE and proper use of Small Equipment & Kitchen Utensils.
Demonstrate proper measuring skills