Tuesday, April 14, 2015

Homemade Ice Cream

Ingredients:
- 1 c. heavy whipping cream
- 1 c. milk
- 1/4 c. white sugar
- 1 tsp. vanilla extract
- 1 bag crushed ice
- 1 c. coarse salt
- 2 pint-sized bags
- 1 gallon sized bag

1. Start out by preparing the kitchen. Put away all remaining dishes, wipe the counters and prepare the sink for washing more dishes.

2. Combine whipping cream, milk, white sugar and vanilla extract in a bowl and stir until dissolved.

3. Pour this mixture into one of the pint-sized bags and seal it, squeezing out as much air as possible.

4. Place this sealed bag into the other pint-sized bag and seal it tightly.

5. Fill the gallon-sized bag 1/2 full of ice and add 1/2 cup of salt to the ice.

6. Place the pint-sized bag mixture into the gallon-sized bag and seal it tightly, squeezing out as much air as possible.

7. Cover the bag with a towel (to protect hands) and massage/shake for 5-10 minutes. Check it every once in a while to see if the mixture is thickening. If it is not thicker after 10 minutes, add more salt.

8. When mixture has thickened, take out of the bag and pour into a bowl to serve. Enjoy!

Overall, I think we worked together as a group really well. The ice cream was really good, and I'm really impressed with how smoothly everything went! If we were to do it again, I think I would have added a little more ice to the bag to speed up the process.

Saturday, April 4, 2015

Stir Fry

1. Put away remaining dishes and prepare the sink for washing dishes.

2. Get out all equipment:
- Cutting board
- Damp hand towel or wash cloth
- Chef's knife
- Frying pan
- Spoon
- Dry measuring cups

3. Get out all ingredients:
- Potato
- White onion
- Carrots
- Zucchini
- Broccoli
- Vegetable oil (3/4 t)
- Soy sauce  (1 tsp)

4. Cut the veggies
- Potato - julienned
- White onion - julienned
- Carrots - julienned
- Zucchini - julienned
- Broccoli - florets

5. Measure out vegetable oil and pour into frying pan.

6. Put on high heat and stir fry the vegetables until they have cooked.

7. Add soy sauce (and optional ground ginger) and serve. Enjoy!



This recipe was unlike any recipe I've ever done before. I learned a lot from it. I think we did our cuts very neatly, and we all watched each other to make sure we were safe and proper. The stir fry was pretty good, even though I'm not a huge veggie fan. If we were to do it again, I think we should cook it just a little bit longer.

Tuesday, March 10, 2015

Smoothie Lab

We made strawberry-banana smoothies today that were full of vitamins, minerals and all kinds of nutrients! Here's how we did it:

1. Put away dishes and prepare the sink for washing more dishes.














2. Gather all ingredients and measure them properly according to recipe.
You'll need:
- 3/4 cup of ice
- 1 small banana
- 1 cup of strawberries
- 1/2 cup of spinach
- 6 oz container of plain yogurt
- 1 cup of 2% milk















3. Add all ingredients to the blender, starting with liquids and soft ingredients.














4. Blend until it has reached the desired consistency.



5. Unplug the blender and pour smoothie into cups to drink (use rubber scraper if necessary)















6. Drink the smoothie!! Yummy!!
















7. Wipe down blender, wash remaining dishes and wash counters.

Thursday, January 29, 2015

Food Safety Labs

The Danger Zone

We poured hot water into two separate containers. One container was shallow, and the other one was tall. My hypothesis was that the water in the shallow container would cool faster than the water in the tall container. The starting temperature of the water was 111° F. We used a digital thermometer to test the temperature of the water every 5 minutes.

After 5 Minutes
Tall = 102° F
Shallow = 92° F

After 10 Minutes
Tall = 102° F
Shallow = 85° F

After 15 Minutes
Tall = 97.5° F
Shallow = 79.1° F

After 20 Minutes
Tall = 94.1° F
Shallow = 77.7° F

The data supports my hypothesis, "The water in the shallow container will cool faster than the water in the tall container." This experiment showed us that we should store food in tight, small containers when putting it in the fridge because it will cool down faster.



Bacteria Colonies
We swabbed various objects around the school and observed the bacteria that grew.






1. The thing that surprised me the most about this lab was just how much bacteria is on everything. Even stuff that I thought was pretty clean still developed some pretty gross bacteria.
2. The place that resulted in the most bacteria was definitely the door to the girls' bathroom. The spot where people put there hand to open the door was really gross! There was a huge spot of fuzzy, moldy stuff growing bigger each day. It was nasty!
3. I learned a lot from this lab, and I will definitely be applying it. I think I'll seriously start making sure that I wash my hands before doing anything along the lines of eating or cooking. The objects that we tested were all things that I might touch on a daily basis. Just seeing how much bacteria is on them really makes me want to make sure I always wash my hands!

Hand Washing
This a video we made about how to properly wash your hands. Get rid of all the germs!
https://www.youtube.com/watch?v=BJjVII1Sysg




Dishwashing
This a video we made about how to properly wash dishes. Enjoy!


Tuesday, January 20, 2015

Goals and Recipes

My Goals:
- Learn how to cook basic things
- Learn how to eat healthy
- To try new things

Recipes that describe me:
Honey Lime Rainbow Fruit Salad
Ingredients
  • 1 lb fresh strawberries, diced
  • 1 lb fresh pineapple, diced
  • 12 oz fresh blueberries
  • 12 oz red grapes, diced into halves
  • 4 kiwis, peeled and diced
  • 1 (15 oz) can mandarin oranges in juice, drained well and sliced into halves
  • 2 ripe bananas, diced*
  • Honey Lime Dressing
  • 1/4 cup honey
  • 2 tsp lime zest (zest of 2 medium limes)
  • 1 Tbsp fresh lime juice
Directions
  • Add all fruit to a large mixing bowl. In a small mixing bowl, whisk together they honey, lime zest and lime juice. Pour over fruit just before serving and toss to evenly coat (as it sits for a few minutes the juices will gather at the bottom, so toss again before plating).

Peanut Butter Oreo Pie
Ingredients
  • 1 package of Oreos, divided use
  • 6 tbsp butter, melted
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1/4 cup milk
  • 1 tsp pure vanilla extract
  • 1/2 cup creamy peanut butter
  • 8 oz whipped topping (like Cool Whip)
  • Hot fudge topping, for drizzling
Directions
  1. Place 25 Oreos into food processor. Pulse until coarse crumbs.
  2. Add melted butter and pulse until combined.
  3. Press into bottom and sides of pie dish. Set aside.
  4. Roughly chop remaining Oreos.
  5. In bowl, beat together cream cheese, powdered sugar, milk, vanilla, and peanut butter.
  6. Fold in whipped topping.
  7. Fold in 1 cup of the chopped Oreos. Save remaining chopped Oreos for topping.
  8. Pour peanut butter filling on top of pie crust. Sprinkle with remaining chopped Oreos.
  9. Freeze at least 2 hours.
  10. Once ready to serve, drizzle with melted fudge topping.