Beruflich Dokumente
Kultur Dokumente
Foods
Recipe Booklet
Bannock Lab
1. Read the Recipe. Read it through completely. If you are unclear about
anything, this is the best time to ask.
2. Division of Duties. Decide on and jot down all of the duties that you
and your teammates will have for this recipe. Make sure you include any
pre-preparation and clean-up duties.
D. Which food group is bannock a part of? How much bannock makes one serving,
according to the Canadian Guide to Healthy Eating? (2 marks)
E. Most bannock recipes call for white flour. How might you make the bannock a whole
grain food and increase its nutritional value?(1 mark)
/5 4. Pre-lab Pointers – Write down the key points I give you during
the lab introduction. You will only receive the marks if you listen carefully
and are present during the introduction.
● Instead as baking as one loaf, divide bannock into the number of group members
you have and each person have their own loaf.
● You can add an egg into your batter if you like.
● CAYG (Clean as you go)
● Divide cleaning tasks and cooking tasks fairly amongst team members.
Bannock
1. Measure flour, salt and baking powder into a large bowl. Stir to mix.
2. Pour melted margarine and water over the flour mixture.
4. Turn dough out onto a lightly floured surface and knead gently about ten times.
A. W
hat did you like the best about the lab? Please explain. (2 marks)
B. What skill, if any, did you learn in this lab that you didn’t know before? If
you didn’t learn any new skill, which skill did you appreciate having the
chance to practice again, and why? (1 mark)
C. Will you make this recipe again? If yes, when do you think you will make
it? If no, please explain why you would choose not to make it again? (2
marks)
Nanaimo Bars
Province: British Columbia
BOTTOM LAYER
62.5 mL margarine
30 mL granulated sugar
30 mL cocoa
1 egg (beaten)
200 mL graham cracker crumbs
85 mL coconut
60 mL walnuts (finely chopped)
SECOND LAYER
62.5 mL margarine
25 mL milk
15 mL vanilla custard powder
250 mL icing sugar
TOP LAYER
75 mL chocolate chips
20 mL margarine
Pre-Lab Pointers
- Divide tasks between group members – can use layers as division points
- Clean As You Go
- Use appropriate size dish based on the amount of ingredients you have
- You could attempt to melt bottom layer in microwave, but only if microwaving the chocolate
Ingredients:
62.5 mL butter/margarine
125 mL white/brown sugar
30 mL milk/cream
125 mL raisins (optional)
1 egg beaten
2.5 mL vanilla
Directions:
1. Beat eggs
2. Combine eggs with all above ingredients
3. Bring to a boil at MEDIUM heat for 3 minutes
4. Fill unbaked tart shells and bake for 15 minutes at 375℉.
Pre-Lab Pointers
- Avoid dripping mixture onto pie shell edge as it burns during baking
- Place tart shells on a cookie sheet, with tinfoil under to avoid burnt ingredients on
- Preheat oven
- Clean As You Go
- Ensure you follow the recipe as the sugar needs to melt otherwise finished product
will be grainy
Poutine
FOD1060: Canadian Heritage Foods
Province: Quebec
There are variations and stories about where the Poutine originated, but the consensus is that it
originated in rural Quebec in the 1950’s. Ultra fresh cheese curds are the key ingredient to an
authentic poutine. They must be fresh enough to become soft but not melt.
Ingredients
15 mL oil
1 potato per person
50 mL cheese curds
pinch sea salt
pinch of ground pepper
Pre-Lab Pointers
- Divide tasks between group members
- It is really important to get these into the oven and start baking as soon as possible
otherwise you will not have time to eat the poutine during class time!
- Clean As You Go
- Poutine does not leave the class due to the messy nature of the product!