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Barbeque Chicken

Barbeque Chicken. Types of Chicken ( Poultry). Selecting Chicken. Fresh and local best Skin pink and firm Flesh smooth to touch and not sticky( indicates spoilage) Check buy date and use by date. Consider bulk buying for serving families or large groups.

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Barbeque Chicken

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  1. Barbeque Chicken

  2. Types of Chicken ( Poultry)

  3. Selecting Chicken • Fresh and local best • Skin pink and firm • Flesh smooth to touch and not sticky( indicates spoilage) • Check buy date and use by date. • Consider bulk buying for serving families or large groups. • Often good buy to cut up a whole fryer.

  4. Adding Flavor

  5. Spice Rubs

  6. Some may want to add a little heat by adding

  7. Glazes

  8. Glaze #2 Some may want to add some heat like chilies.

  9. 1 Kitchen 1 - Mixed Greens with Hard White Cheese and Pomegranate Dressing 1 1/2 tablespoons olive oil 1 garlic clove, minced 1 1/2 cups diced red potato 1/2 cup chopped celery 1/2 teaspoon salt 1 1/4 pounds green beans, trimmed 1/4 cup water 1/3 cup chopped fresh cilantro 3/4 pound plum tomatoes, peeled and coarsely chopped 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground red pepper

  10. Baked Zucchini Sticks- Kitchen- 2 Canola or olive oil cooking spray 1/2 cup whole-wheat flour 1/2 cup all-purpose flour 2 tablespoons cornmeal 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 1/2 pounds zucchini, (about 3 medium), cut into 1/2-by-3-inch sticks 2 large egg whites, lightly beaten

  11. Kitchen 3 Couscous Primavera INGREDIENTS:

  12. EASY BAKED BEANS- Kitchen 4 3 cans baked beans (Campbell's)1 can kidney beans, drained1 can butter beans, drained1 tsp. mustard1/4 c. ketchup1/4 c. brown sugar6 slices bacon pre cooked1 sm. onion, chopped

  13. Kitchen 5 Corn Meal Muffins 1 cup yellow cornmeal 1 cup all-purpose flour 1 tablespoon baking powder 1/2 cup granulated sugar 1 teaspoon salt 1 cup whole milk 2 large eggs 1/2 stick butter, melted 1/4 cup honey Special equipment: paper muffin cups and a 12-cup muffin tin

  14. New Red Potato Salad- Kitchen 6 • 3 pounds unpeeled red • potatoes • 4 eggs • 1 1/2 cups mayonnaise- “lite” version • ½ cup chopped dill pickles or ½ tsp dill weed • ½ cup milk or dill pickle juice could be substituted. • 1/2 cup sliced green onions • 1/2 teaspoon salt • 1/4 teaspoon ground black • pepper • 1 cup finely chopped celery

  15. Kitchen 7- Minestrone Leftover Soup For a good balance, try using at least three types of vegetables, one bean, and one starch. Or leave the starch out and make this a low carb and gluten free treat. Use vegetables in season, or bits of leftover veggies that you keep in a bag in the freezer. If the veggies are cooked already, throw them in the soup just long enough to heat them up, or they’ll turn into mush. Minestrone is typically made with beef stock but improvise with what you have. Using homemade broth will make a HUGE difference in the final product. If you add pasta or rice, make sure it’s cooked first and add it to the serving bowls individually so it doesn’t get mushy in the soup for leftovers. If freezing, it’s ok to add it to the portion right before you freeze it.

  16. Follow Up • Lab will be double the points= 136 • Lab sheets need to be turned in by no later than the next class period. • All lab participants must print their full name and sign the lab sheet. Enjoy!

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