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Food, Nutrition &
     Wellness

Foods Labs & Recipes
Contributor

Mary Sutkus
Recipe Developer & Culinary Consultant
Florissant, Missouri


                                                           Safety Notice

     The reader is expressly advised to consider and use all safety precautions described in this text-
  book or that might also be indicated by undertaking the activities described herein. In addition,
  common sense should be exercised to help avoid all potential hazards and, in particular, to take
  relevant safety precautions concerning any known or likely hazards involved in food preparation,
  or in use of the procedures described in Food, Nutrition & Wellness such as the risk of knife cuts or
  burns.
     Publisher and Authors assume no responsibility for the activities of the reader or for the subject
  matter experts who prepared this book. Publisher and Authors make no representation or warranties
  of any kind, including but not limited to, the warranties of fitness for particular purpose or mer-
  chantability, nor for any implied warranties related thereto, or otherwise. Publisher and Authors will
  not be liable for damages of any type, including any consequential, special or exemplary damages
  resulting, in whole or in part, from reader's use or reliance upon the information, instructions,
  warnings or other matter contained in this textbook.




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  product that may be discussed or pictured in this text. Brand name products are used because they
  are readily available, likely to be known to the reader, and their use may aid in the understanding
  of the text. Publisher recognizes other brand name or generic products may be substituted and
  work as well or better than those featured in the text.




Copyright 2010 The McGraw-Hill Companies, Inc. All rights reserved. No part of this publication
may be reproduced or distributed in any form or by any means, or stored in a database or retrieval
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limited to, network storage or transmission, or broadcast for distance learning.

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Glencoe/McGraw-Hill
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ISBN 0-07-861687-5

Printed in the United States of America
                                                    Contents
Introduction
To the Teacher .................................................................................................................5

Handouts and Forms
Foods Lab Guidelines ......................................................................................................7
Food Order Form.............................................................................................................9
Teacher Composite Food Purchase Form......................................................................10
Ingredient and Equipment Lists ...................................................................................11
Foods Lab Work Plan and Schedule..............................................................................13
Foods Lab Evaluation ....................................................................................................14
A Melting Pot of Flavors ...............................................................................................15

Recipe Planning Tools
Recipe Chapter Correlation ..........................................................................................17
Recipe Index ..................................................................................................................19
Suggestions for Two-Day Labs ......................................................................................22
Sample Menus ...............................................................................................................23
Foods Labs & Recipes Answer Key ................................................................................24

Recipe Worksheets
Recipe     1       Almond Spice Cocoa................................................................................29
Recipe     2       Pineapple Tapioca Pudding......................................................................31
Recipe     3       Turkey  la King .......................................................................................33
Recipe     4       Cheesy Potato Bake..................................................................................35
Recipe     5       Dill Dip.....................................................................................................37
Recipe     6       Onion Dip ................................................................................................39
Recipe     7       Hot & Spicy Cheese Dip ..........................................................................41
Recipe     8       Moroccan Couscous .................................................................................43
Recipe     9       Linguini Primavera...................................................................................45
Recipe    10       Jamaican Beans and Rice .........................................................................47
Recipe    11       Sunny Morning French Toast ..................................................................49
Recipe    12       Spicy Baked Apples ..................................................................................51
Recipe    13       Glazed Fruit Kabobs .................................................................................53
Recipe    14       Crimson Berry Pears.................................................................................55
Recipe    15       Chunky Cherry Applesauce .....................................................................57
Recipe    16       Favorite Green Beans ...............................................................................59
Recipe    17       Fresh Vegetable Tray ................................................................................61
Recipe    18       Tasty Summer Squash ..............................................................................63
Recipe    19       Succotash..................................................................................................65
Recipe    20       Southwest Salad .......................................................................................67
Recipe    21       Baked Black Beans ....................................................................................69
Recipe    22       Broccoli and Tofu Stir-Fry ........................................................................71
Recipe    23       White Beans with Tomatoes ....................................................................73


                                                                                                                                 3
Contents, continued
Recipe   24   Magic Crust Chicken ...............................................................................75
Recipe   25   Italian-Style Chicken Strips......................................................................77
Recipe   26   Chunky Chili ...........................................................................................79
Recipe   27   Turkey Joes ...............................................................................................81
Recipe   28   Orange-Parsley Fish Fillets .......................................................................83
Recipe   29   Crab Cakes ...............................................................................................85
Recipe   30   Pork and Salsa Burritos ............................................................................87
Recipe   31   Mini Meat Loaves.....................................................................................89
Recipe   32   Golden Omelet.........................................................................................91
Recipe   33   Deviled Eggs .............................................................................................93
Recipe   34   Hole-In-One (Biscuit and Egg) .................................................................95
Recipe   35   Souffld Omelet .......................................................................................97
Recipe   36   Ruby Glow Salad ......................................................................................99
Recipe   37   Carrot and Cabbage Salad......................................................................101
Recipe   38   Luscious Lemon Salad............................................................................103
Recipe   39   Egg Drop Soup .......................................................................................105
Recipe   40   Golden Potato Soup ...............................................................................107
Recipe   41   New England Clam Chowder ................................................................109
Recipe   42   Easy Posole Stew.....................................................................................111
Recipe   43   Jade and Ruby Stir-Fry ...........................................................................113
Recipe   44   Pipes and Strings ....................................................................................115
Recipe   45   Veggie Pizza ............................................................................................117
Recipe   46   Hot Pita Pockets .....................................................................................119
Recipe   47   Banana Mountains .................................................................................121
Recipe   48   Zesty Popcorn Crunch ...........................................................................123
Recipe   49   Hummus.................................................................................................125
Recipe   50   Rosy Cider ..............................................................................................127
Recipe   51   Chai ........................................................................................................129
Recipe   52   Banana Peach Smoothie ........................................................................131
Recipe   53   Iced Citrus Tea........................................................................................133
Recipe   54   Surprise Muffins .....................................................................................135
Recipe   55   Biscuit Twists..........................................................................................137
Recipe   56   Berry Blue Pancakes ...............................................................................139
Recipe   57   Cinnamon Pull-Aparts ...........................................................................141
Recipe   58   Jammin' Bars ..........................................................................................143
Recipe   59   Cranberry Oat Crunchers ......................................................................145
Recipe   60   Rainbow Cookies....................................................................................147
Recipe   61   Molasses Spice Snaps..............................................................................149
Recipe   62   No-Bake Peanut Butter Crunchies .........................................................151
Recipe   63   Tropical Layer Cake................................................................................153
Recipe   64   Cherry Pie...............................................................................................155
Recipe   65   Banana Cream Pie ..................................................................................157
Recipe   66   Creamy Custard Pie ...............................................................................159




4
                                                                                                          To the Teacher
                                                                         The Foods Labs & Recipes booklet of the Discovering Food and Nutrition program provides
                                                                      a wealth of material to enhance your foods lab experiences. The following suggestions will help
                                                                      you make the most of this section.


                                                                      Handouts and Forms
                                                                       Foods Lab Guidelines. The Foods Lab Guidelines handout on pages 78 should be read and
                                                                         signed by each student and his or her parent or guardian before the first foods lab experience.
                                                                         If the handout is copied onto two sheets of paper, the signature form at the bottom of the sec-
                                                                         ond page can be detached and handed in while the student keeps the guidelines for reference.
                                                                       Food Order Form. This form, provided on page 9, aids both the teacher and the student
                                                                         groups in planning for the foods lab. This form is filled out before each lab experience and
                                                                         handed in to the teacher. The form also encourages the use and practice of math skills by ask-
                                                                         ing students to determine how much of an ingredient is needed as compared to what is already
                                                                         on hand.
                                                                       Teacher Composite Food Purchase Form. After student groups have completed their Food
                                                                         Order Form, you can use the composite form on page 10 to compile a shopping list of all the
                                                                         types and amounts of ingredients that will need to be purchased for the planned foods lab.
                                                                       Ingredient and Equipment Lists. The Ingredient and Equipment Lists worksheet on pages
                                                                         1112 helps student groups make lists of all the ingredients and equipment they will need to
                                                                         prepare the recipes in the foods lab.
Copyright  by The McGraw-Hill Companies, Inc. All rights reserved.




                                                                       Foods Lab Work Plan and Schedule. This handout, on page 13, is designed to be complet-
                                                                         ed by each student group before each lab experience. This will help students map a plan for
                                                                         the foods lab, including all tasks that need to be performed in the amount of time allotted.
                                                                       Foods Lab Evaluation. The form on page 14 is an evaluation of the overall foods lab experi-
                                                                         ence. The teacher and students can use this form to evaluate teamwork and efficiency.
                                                                       A Melting Pot of Flavors. This handout, on pages 1516, is intended to demonstrate how
                                                                         food customs have evolved and how different cultures have played a part in North American
                                                                         food customs.


                                                                      Recipe Planning Tools
                                                                       Recipe Chapter Correlation. Each recipe was developed for use with a specific chapter of
                                                                         the Discovering Food and Nutrition textbook, as identified in the correlation on pages
                                                                         1718. In addition, many of the recipes can logically be related to more than one textbook
                                                                         chapter, allowing flexibility in use. Therefore, the correlation also provides additional recipe
                                                                         options for each chapter.
                                                                       Recipe Index. To aid in planning, a Recipe Index has been provided on pages 1921. It index-
                                                                         es the recipes by food category (such as main dishes or snacks) as well as by major ingredients
                                                                         (such as eggs or legumes).




                                                                                                             Continued on next page
                                                                                                                                                                            5
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