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This recipe will make 12 muffins You NEED to write the recipe the way it is shown

This recipe will make 12 muffins You NEED to write the recipe the way it is shown and then divide it in half. Circle the halved recipe. You can divide your batter to make enough muffins for each person in your group to have 1 or 2. Write the function or purpose for each ingredient.

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This recipe will make 12 muffins You NEED to write the recipe the way it is shown

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  1. This recipe will make 12 muffins You NEED to write the recipe the way it is shown and then divide it in half. Circle the halved recipe. You can divide your batter to make enough muffins for each person in your group to have 1 or 2. Write the function or purpose for each ingredient. You will have an assignment to do while the muffins are baking.

  2. Blueberry muffins • Ingredients: Half Purpose • 2 eggs • 1 cup sugar • 1/2 cup vegetable oil • 1/2 teaspoon vanilla • 2cup flour • 1/2 teaspoon salt • 1/2 teaspoon baking powder • 1cup sour cream • 1cup blueberries

  3. Directions • Preheat oven to 400 degrees F. • Use paper muffin cup liners. • In large bowl, mix dry ingredients together. In a separate bowl, mix liquid ingredients together. • Make a well in the dry ingredients and pour liquid mixture into the well. Gently fold in blueberries. Scoop batter into muffin cups. • Bake in preheated oven for 20 minutes.

  4. When you are done eating • Put leftover food you want to take into sandwich baggies • Wash the dishes you ate off of and dish food was cooked in. Dry, put away. • Wash counters and all appliances used. • Wash tables. • Sweep floor, brooms are next to the fridge. • Put dirty aprons, dirty chefs jackets, towels, and rags in the washing machine or laundry basket if necessary. • Put away your folder and sit quietly at your table • Last class, stack the chairs.

  5. Carbohydrate assignment 1. Carbohydrates make up about 20% of our daily diet. True False 2. Name three foods that are high in carbohydrates. 3. What happens to the excess carbohydrates eaten if not worked off with physical exercise? 4. Write which of the following is not a type of sugar. Glucose Sucrose Riboflavin Maltose 5. Simple carbohydrates supply only quick energy. True False 6. Dietary fiber is one form of complex carbohydrate. True False 7. Name 3 examples of simple carbohydrates. 8. Quick Breads belong to which group in MyPlate. 9. There are 2 types of quick breads, name them. 10. The purpose of flour in quick breads is to 11. The leavening agent in quick breads is called 12. The purpose of the leavening agent in quick breads is to 13. What is the purpose of liquid in quick breads? 14. What is the purpose of fat and sugar in quick breads? 15. What is the purpose of eggs in quick breads. read chapter 6 in foods book page 76-82. Write the vocabulary words and the definitions as you read. Answer questions 2-9 (not 7) on page 83. Keep these in your notebook.

  6. Carbohydrate key  1. Carbohydrates make up about 20% of our daily diet. True False 2. Name three foods that are high in carbohydrates. pasta, cereal, potatoes, grain flour, vegetables 3. What happens to the excess carbohydrates eaten if not worked off with physical exercise? stored as fat 4. Write which of the following is not a type of sugar. Glucose Sucrose Riboflavin Maltose 5. Simple carbohydrates supply only quick energy. True False  6. Dietary fiber is one form of complex carbohydrate. True False  7. Name 3 examples of simple carbohydrates. sugar, honey, soda pop, sweets 8. Quick Breads belong to which group in MyPlate. grains 9. There are 2 types of quick breads, name them. Batters and doughs 10. The purpose of flour in quick breads is to Add structure 11. The leavening agent in quick breads is called baking powder or soda 12. The purpose of the leavening agent in quick breads is to Add air to make the product rise 13. What is the purpose of liquid in quick breads? dissolve the dry ingredients 14. What is the purpose of fat and sugar in quick breads? add flavor 15. What is the purpose of eggs in quick breads. color, make it rise, add protein

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