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You will need to get the3 review pages today. You can work on them while your food is cooking today and next Monday. All answers will be in your note taking guides and the book. We will correct these as a class on the 12th. You can take them home to study to help you prepare for the state test on the 14th. The test is 10 percent of your grade. chicken soup with Homemade Noodles Protein Unit
tips Person 1 will need to get started on the noodles when we finish writing the recipe so they are ready to put into the soup, wash counters before and after cooking. Person 2 will cube and cook the chicken, sweep floor. Person 3 get the water boiling, measure seasonings, dry dishes Person 4 wash and cut the vegetables, wash dishes Don’t procrastinate getting your supplies so you have time to cook, eat and clean up before you leave.
Noodle Ingredients 2 eggs beaten 1 tsp salt 4 tablespoons canned milk or cream Start with 1 ¼ cups of flour. You can add flour if needed
Directions • Knead dough on a floured surface • Roll out on cutting board to about 1/8 inch thick • Cut 1/8 inch pieces • Drop into soup to cook
Ingredients ¼ tsp pepper ¼ tsp basil ½ tsp parsley 1 ½ tsp salt (optional) 2 bay leaves 2 chicken bouillon cubes (or 2 tsp of the granulated bouillon) (you may add up to 2 more to taste) 5 cups water 1 stock celery, sliced ¼ onion diced 1/2 carrot peeled and sliced or diced (at home you can add more celery, onion, and carrot) 2 chicken breasts cooked and cubed (quantity depends on the size) 2 cups homemade egg noodles
directions • Defrost in microwave. Cube chicken and cook in frying pan • Chop, slice, or dice vegetables. • Cook chopped veggies, seasonings, chicken bouillon, and water in a medium-sized saucepan for 5 minutes. • Add noodles. Bring water to a rolling boil. Reduce heat and simmer about 10 minutes or until noodles are tender. • Add chicken the last 5 minutes to warm through.
When you are done • Take the soup off the burner and put the sauce pan onto a hot pad to serve so it doesn’t spill onto the stovetop. • Don’t let any food go down the drain, only the broth • Only take soup out of class in baggies, not bowls. • Let the soup cool before putting it into a baggie.
