Difference between revisions of "AY Honors/Cooking - Advanced/Answer Key"

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==4. Prepare two different vegetable casserole dishes.==
 
==4. Prepare two different vegetable casserole dishes.==
{{recipe}} | [[Cookbook:Cuisine of France|French cuisine]]
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{{Adventist Youth Honors Answer Book/Recipe
 
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|name = Ratatouille
'''Ratatouille''' is a traditional [[Provence|Proven&ccedil;al]] stewed vegetable dish that can be served as a meal on its own, accompanied by [[Cookbook:Rice|rice]], [[Cookbook:Potato|potatoes]] or French [[Cookbook:Bread|bread]], or as a side dish.
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|servings= 3-4.  
 
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|ingredients=
Recipe serves 3-4. Increase quantities to serve more, and add different vegetables as desired for variation.
 
 
 
==Ingredients==
 
 
* [[Cookbook:Olive oil|Olive oil]]
 
* [[Cookbook:Olive oil|Olive oil]]
 
* 1 [[Cookbook:Onion|onion]]
 
* 1 [[Cookbook:Onion|onion]]
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* [[Cookbook:Salt|salt]] and [[Cookbook:Pepper|pepper]] to taste
 
* [[Cookbook:Salt|salt]] and [[Cookbook:Pepper|pepper]] to taste
 
* [[Cookbook:Herbes de Provence|Herbes de Provence]] to taste
 
* [[Cookbook:Herbes de Provence|Herbes de Provence]] to taste
 
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|procedure=
==Directions==
 
 
 
 
#Put a large [[Cookbook:Casserole (pot)|casserole]] on the stove on medium heat.  
 
#Put a large [[Cookbook:Casserole (pot)|casserole]] on the stove on medium heat.  
 
#[[Cookbook:Chop|Chop]] the onions and garlic. When the casserole is hot, add enough olive oil to just cover the bottom.  
 
#[[Cookbook:Chop|Chop]] the onions and garlic. When the casserole is hot, add enough olive oil to just cover the bottom.  
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#Add salt, pepper and Herbes de Provence to taste. In general, 1 [[Cookbook:Teaspoon|tsp]]  of salt, 1/2 [[Cookbook:Teaspoon|tsp]] of pepper and 1 tbsp of the herbs will suffice.  
 
#Add salt, pepper and Herbes de Provence to taste. In general, 1 [[Cookbook:Teaspoon|tsp]]  of salt, 1/2 [[Cookbook:Teaspoon|tsp]] of pepper and 1 tbsp of the herbs will suffice.  
 
#Cover the casserole and let simmer on low heat for 45 minutes to 1 hour.
 
#Cover the casserole and let simmer on low heat for 45 minutes to 1 hour.
 
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}}
[[Category:Vegan recipes|{{PAGENAME}}]]
 
[[Category:Vegetable recipes|{{PAGENAME}}]]
 
[[Category:Tomato recipes|{{PAGENAME}}]]
 
[[Category:Eggplant recipes|{{PAGENAME}}]]
 
[[Category:French recipes|{{PAGENAME}}]]
 
[[Category:Zucchini recipes|{{PAGENAME}}]]
 
  
 
==5. Prepare two kinds of salad. How are salads kept crisp?==
 
==5. Prepare two kinds of salad. How are salads kept crisp?==

Revision as of 01:51, 26 March 2008

Template:Honor header Template:AY Master

1. Have the Cooking Honor.

Template:Ay prerequisite

2. How many cups make a quart? (How many mls to make a liter?) How many tablespoons to a cup? How many teaspoons to a tablespoon?

  • There are 4 cups in a quart.
  • There are 1000 milliliters in a liter.
  • There are 16 tablespoons in a cup.
  • There are 3 teaspoons in a tablespoon.

3. Prepare two main casserole dishes using macaroni, noodles, beans, or rice.

Some of the hundreds of options include
  • Black beans and rice
  • Baked ziti
  • Macaroni bake
  • Baked beans
Some of my favorite recipes

Template:Adventist Youth Honors Answer Book/Recipe


Template:Adventist Youth Honors Answer Book/Recipe


Template:Adventist Youth Honors Answer Book/Recipe


Template:Adventist Youth Honors Answer Book/Recipe

4. Prepare two different vegetable casserole dishes.

Template:Adventist Youth Honors Answer Book/Recipe

5. Prepare two kinds of salad. How are salads kept crisp?

Basic Mixed Greens Salad: 1 large salad bowl 1/2 head looseleaf lettuce or 1 lb. bag mixed salad greens 1-2 tomatoes baby carrots (as many as desired, may be divided or shredded) 1 can black olives, sliced (opt.) 4 oz of cheese, chopped in squares OR shredded parmesan or mozerella cheese

Salad dressing of choice

Fruit Salad: 1 can each of-- Pears Peaches Pineapple Mixed fruit

garnish with dried cranberries and/or walnuts as desired

Mix together, serve chilled. Garnish with cranberries/walnuts just prior to serving.

6. Know the difference in food value between whole milk, lowfat milk, and non-dairy milk.

Whole milk is 3.7% fat by weight. One cup of whole milk has about 160 calories and 1/3 of the saturated fat needed in a day's diet. For children and others who need a lot of calories to fuel their day (such as athletes and people with non-sedentary jobs) whole milk is an excellent option.

Low-fat milk is 2%, 1%, or skim (0%) fat by weight. One cup of milk has 80 to 120 calories. Most adults live a sedentary lifestyle and thus should avoid whole milk in most circumstances. Instead, most adults should choose 1% or skim milk. Even though the calorie difference is only 40-60 calories, the difference in fat content (.4 gram for skim to 9 grams for whole milk) is significant. The majority of Americans' diets already contain an abundance of fat, well above the recommended daily allowance.

7. Prepare a balanced breakfast using the food pyramid guide.

Adventist Youth Honors Answer Book/Food pyramid

8. Prepare a vegetarian entree dish.

9. Plan menus for one week, choosing at least three dishes in which leftovers may be used.

10. Prepare a balanced meal using a vegetarian entree, a vegetable casserole, and a salad.

11. Know several reasons why vinegar is unhealthful.

There is very little written these days about vinegar's unhealthfulness.

However, back in the 1800's Ellen White wrote:

Letter 9, 1887 -- EGW states "The salads are prepared with oil and vinegar, fermentation takes place in the stomach, and the food does not digest, but decays or putrefies; as a consequence, the blood is not nourished, but becomes filled with impurities, and liver and kidney difficulties appear."

So that we see that vinegar is not the only condiment to which mentions dietary caution, there are several other statements in which she mentions that pickles, chili, mustard, spices, and other condiments are also unhealthful. "Condiments are injurious in their nature. Mustard, pepper, spices, pickles, and other things of a like character irritate the stomach and make the blood feverish and impure." MH 325

However, her general principal seems to be "In this fast age, the less exciting the food, the better." MH 325 While we may ask "so what wrong with a little bit of _____ in our food" the answer is NOT a salvation answer, but rather a matter of healthy choice: Do I NEED that _____________ in order to digest/enjoy my food? In many cases we may find that the answer is "No, not really."

In fact, if we in general simplify our diet, we may find ourselves healthier & happier than we did before!

12. What does caffeine do to the body? List five foods that contain caffeine.

Caffeine is a mild stimulant to the central nervous system. It is not addictive, though it can be habit forming. When caffeine intake is stopped abruptly, some individuals can experience headache, fatigue or drowsiness. Age and body size can make a difference in effect. A child or a smaller person may feel caffeine's effects more strongly than an adult or a heavier, taller person. A cup of strongly brewed coffee or tea has more caffeine than a weakly brewed cup.

Here is a list of some foods that contain caffeine:

  1. Caffeinated Coffee
  2. Some Soft drinks
  3. Some Root Beer
  4. Some Teas
  5. Chocolate
  6. Cocoa
  7. Kola Nuts

13. Have 25 recipes of personally-prepared dishes, not more than five of which are candies or desserts.

Here is where you get to be creative! Scan recipe books in your family kitchen, at your grandparents home, or maybe even the library.

What are some of your favorite recipes from your churches' potluck / fellowship lunch? Maybe you could ask the people who cook those recipes to share them with you!

Many Adventist Book Centers offer a complete line of recipe books that show you how to prepare healthy but yummy dishes. Some of our favorites are "Choices" and "More Choices." Both of these books offer recipes with vegetarian and vegan options.

Organize your 25 recipes in a recipe box or book. Your local retailer will have several options to choose from.


Some Categories of recipes:

  • Entrees
  • Breakfast
  • Desserts
  • Vegetables
  • Side Dishes
  • Salads
  • Soups


Note: One of the most successful "rules of thumb" for collecting truly successful recipes for YOU is: Does my refrigerator and pantry USUALLY contain the majority of ingredients in the recipe. That way, you can make the recipe when YOU feel like it, without making a last minute trip to the grocery store!