Difference between revisions of "AY Honors/Cooking - Advanced/Answer Key"
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*salt to taste | *salt to taste | ||
|procedure= | |procedure= | ||
| − | *Boil rice following box/bag directions. | + | *Boil rice following box/bag directions. Set aside. |
| − | *Open 2 cans of black beans. | + | *Open 2 cans of black beans. Heat |
*Microwave peas until done al dente (2-3 minutes) | *Microwave peas until done al dente (2-3 minutes) | ||
*Chop one small tomato. | *Chop one small tomato. | ||
*Layer rice and beans in casserole dish. | *Layer rice and beans in casserole dish. | ||
| − | *Garnish with peas and chopped tomato. | + | *Garnish with peas and chopped tomato. Lightly salt to taste. |
}} | }} | ||
| Line 56: | Line 56: | ||
|procedure = | |procedure = | ||
*Boil 1 bag pasta according to box directions | *Boil 1 bag pasta according to box directions | ||
| − | *Spread 1 can marinara sauce over pasta. | + | *Spread 1 can marinara sauce over pasta. Lightly toss. |
*Spread prepared pasta in casserole dish (8 x 12). | *Spread prepared pasta in casserole dish (8 x 12). | ||
| − | *Sprinkle Parmesan cheese over top. | + | *Sprinkle Parmesan cheese over top. Bake at 400 degrees for 30 minutes in a covered casserole dish. |
*Serve hot. | *Serve hot. | ||
}} | }} | ||
| Line 68: | Line 68: | ||
* 1/4 cup shredded cheese | * 1/4 cup shredded cheese | ||
| procedure = | | procedure = | ||
| − | *Boil two boxes of macaroni following boxed directions. | + | *Boil two boxes of macaroni following boxed directions. Drain the macaroni while its still a little bit al dente (somewhat uncooked). |
*Toss with cheese packet as the directions instruct. | *Toss with cheese packet as the directions instruct. | ||
*Place prepared macaroni in 8 x 12 casserole dish. | *Place prepared macaroni in 8 x 12 casserole dish. | ||
*Cover with shredded cheese (1/4 cup) | *Cover with shredded cheese (1/4 cup) | ||
| − | *Cover with foil and bake at 350 for two hours. | + | *Cover with foil and bake at 350 for two hours. Uncover for the last 15 minutes so that the surface becomes lightly browned. |
*Serve hot. | *Serve hot. | ||
}} | }} | ||
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#Peel the tomatoes. Dice them or cut them into quarters, add to the casserole. | #Peel the tomatoes. Dice them or cut them into quarters, add to the casserole. | ||
#Five minutes later, check to see if the tomatoes have made enough juice to almost cover the vegetables - if so, perfect. If not, add water as needed (not too much). | #Five minutes later, check to see if the tomatoes have made enough juice to almost cover the vegetables - if so, perfect. If not, add water as needed (not too much). | ||
| − | #Add salt, pepper and Herbes de Provence to taste. In general, 1 tsp | + | #Add salt, pepper and Herbes de Provence to taste. In general, 1 tsp of salt, 1/2 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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</noinclude> | </noinclude> | ||
<!-- 5. Prepare two kinds of salad. How are salads kept crisp? --> | <!-- 5. Prepare two kinds of salad. How are salads kept crisp? --> | ||
| − | The first step in preparing a salad with lettuce is to wash the lettuce. | + | The first step in preparing a salad with lettuce is to wash the lettuce. Unfortunately, getting the lettuce wet will hasten its demise. Removing the water from the lettuce will go a long way towards making it keep longer in the refrigerator, and this can be accomplished with either a salad spinner, or by patting it dry with paper towels. |
Also, it helps to remove water-absorbent ingredients (such as croutons) before refrigerating, because these items will become mushy as they get wetter. | Also, it helps to remove water-absorbent ingredients (such as croutons) before refrigerating, because these items will become mushy as they get wetter. | ||
| Line 177: | Line 177: | ||
<!--T:14--> | <!--T:14--> | ||
| − | Mix together, serve chilled. | + | Mix together, serve chilled. Garnish with cranberries/walnuts just prior to serving. |
<!--T:50--> | <!--T:50--> | ||
| Line 186: | Line 186: | ||
</noinclude> | </noinclude> | ||
<!-- 6. Know the difference in food value between whole milk, lowfat milk, and non-dairy milk. --> | <!-- 6. Know the difference in food value between whole milk, lowfat milk, and non-dairy milk. --> | ||
| − | Whole milk is 3.7% fat by weight. | + | 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. |
<!--T:16--> | <!--T:16--> | ||
| − | Low-fat milk is 2%, 1%, or skim (0%) fat by weight. | + | 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 adult diets in the modern world already contain an abundance of fat, well above the recommended daily allowance. |
<!--T:52--> | <!--T:52--> | ||
| Line 198: | Line 198: | ||
</noinclude> | </noinclude> | ||
<!-- 7. Prepare a balanced breakfast using the food pyramid guide. --> | <!-- 7. Prepare a balanced breakfast using the food pyramid guide. --> | ||
| − | The food pyramid guide recommends that a person get food from five different groups over the course of a day. | + | The food pyramid guide recommends that a person get food from five different groups over the course of a day. Remember that breakfast is only one meal, so it is not strictly necessary that it contain items from every group. A simple breakfast of pancakes with apple sauce, veggie links, and a glass of milk make a great start to the day. This covers the grain, fruit, meat, and dairy categories. |
<!--T:18--> | <!--T:18--> | ||
| Line 257: | Line 257: | ||
</noinclude> | </noinclude> | ||
<!-- 9. Plan menus for one week, choosing at least three dishes in which leftovers may be used. --> | <!-- 9. Plan menus for one week, choosing at least three dishes in which leftovers may be used. --> | ||
| − | Before you begin, think about what will happen during the week. | + | Before you begin, think about what will happen during the week. Choose quick and easy recipes for those times when you will be pressed for time, and save the more complicated ones for when you are not so harried. You may not need to plan every meal of every day - for instance, if no one is home for lunch on Monday through Friday and they will eat in a school cafeteria instead, you can skip planning those meals. Or it could be as simple as peanut butter and jelly sandwiches if the family will pack a lunch (though a small bag of carrots, a banana, or a box of juice would certainly make a nice addition to that). |
<!--T:23--> | <!--T:23--> | ||
| − | Simple dishes work best as leftovers because they can be used as ingredients to a more complicated recipe later in the week without becoming tiresome. | + | Simple dishes work best as leftovers because they can be used as ingredients to a more complicated recipe later in the week without becoming tiresome. For example, think about recipes that require cooked rice or green beans as an ingredient, and try to work that into the menu as a side dish a day or two before it reappears as part of the entrée. Or think about the simple ingredients you will have left over and find a recipe that can use it. Leftover veggies go great in soup, and macaroni and cheese is the basis for several casseroles. |
<!--T:58--> | <!--T:58--> | ||
| Line 278: | Line 278: | ||
</noinclude> | </noinclude> | ||
<!-- 11. Know several reasons why vinegar is unhealthful. --> | <!-- 11. Know several reasons why vinegar is unhealthful. --> | ||
| − | There is very little written these days about vinegar's unhealthiness because scientists have discovered several remarkably good qualities about this once misunderstood food. | + | There is very little written these days about vinegar's unhealthiness because scientists have discovered several remarkably good qualities about this once misunderstood food. |
<!--T:26--> | <!--T:26--> | ||
| Line 288: | Line 288: | ||
<!--T:28--> | <!--T:28--> | ||
| − | So that we see that vinegar is not the only condiment to warrant dietary caution, there are several other statements in which she mentions that pickles, chili, mustard, spices, and other condiments are also unhealthful. | + | So that we see that vinegar is not the only condiment to warrant 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'' | :''"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'' | ||
<!--T:29--> | <!--T:29--> | ||
However, her general principal seems to be | However, her general principal seems to be | ||
| − | :''"In this fast age, the less exciting the food, the better." | + | :''"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: | + | 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 or enjoy my food? In many cases we may find that the answer is "No, not really." |
<!--T:30--> | <!--T:30--> | ||
| Line 325: | Line 325: | ||
</noinclude> | </noinclude> | ||
<!-- 13. Have 25 recipes of personally-prepared dishes, not more than five of which are candies or desserts. --> | <!-- 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! | + | Here is where you get to be creative! Scan recipe books in your family kitchen, at your grandparents home, or maybe even the library. The internet is now a good source of recipes. |
<!--T:34--> | <!--T:34--> | ||
| − | What are some of your favorite recipes from your churches' potluck / fellowship lunch? | + | 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! |
<!--T:35--> | <!--T:35--> | ||
| − | Many [http://www.adventistbookcenter.com Adventist Book Centers] offer a complete line of | + | Many [http://www.adventistbookcenter.com 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. |
<!--T:36--> | <!--T:36--> | ||
| − | Organize your 25 recipes in a recipe box or book. | + | Organize your 25 recipes in a recipe box or book. Your local retailer will have several options to choose from. |
| Line 349: | Line 349: | ||
<!--T:38--> | <!--T:38--> | ||
| − | Note: | + | 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! |
[[Category:Adventist Youth Honors Answer Book|{{SUBPAGENAME}}]] | [[Category:Adventist Youth Honors Answer Book|{{SUBPAGENAME}}]] | ||
[[Category:Adventist Youth Honors Answer Book/Do at home|{{SUBPAGENAME}}]] | [[Category:Adventist Youth Honors Answer Book/Do at home|{{SUBPAGENAME}}]] | ||
Revision as of 14:23, 19 May 2021
Skill Level
2
Year
1956
Version
30.11.2024
Approval authority
General Conference
1
For tips and instruction see Cooking.
2
- 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
- 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
Use a recipe of your own, try another you've heard of, or try these:
Template:Adventist Youth Honors Answer Book/Recipe
Template:Adventist Youth Honors Answer Book/Recipe
5
The first step in preparing a salad with lettuce is to wash the lettuce. Unfortunately, getting the lettuce wet will hasten its demise. Removing the water from the lettuce will go a long way towards making it keep longer in the refrigerator, and this can be accomplished with either a salad spinner, or by patting it dry with paper towels.
Also, it helps to remove water-absorbent ingredients (such as croutons) before refrigerating, because these items will become mushy as they get wetter.
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 mozzarella 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
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 adult diets in the modern world already contain an abundance of fat, well above the recommended daily allowance.
7
The food pyramid guide recommends that a person get food from five different groups over the course of a day. Remember that breakfast is only one meal, so it is not strictly necessary that it contain items from every group. A simple breakfast of pancakes with apple sauce, veggie links, and a glass of milk make a great start to the day. This covers the grain, fruit, meat, and dairy categories.
Adventist Youth Honors Answer Book/Food pyramid
8
Here are a couple recipes you can try.
Template:Adventist Youth Honors Answer Book/Recipe
Template:Adventist Youth Honors Answer Book/Recipe
9
Before you begin, think about what will happen during the week. Choose quick and easy recipes for those times when you will be pressed for time, and save the more complicated ones for when you are not so harried. You may not need to plan every meal of every day - for instance, if no one is home for lunch on Monday through Friday and they will eat in a school cafeteria instead, you can skip planning those meals. Or it could be as simple as peanut butter and jelly sandwiches if the family will pack a lunch (though a small bag of carrots, a banana, or a box of juice would certainly make a nice addition to that).
Simple dishes work best as leftovers because they can be used as ingredients to a more complicated recipe later in the week without becoming tiresome. For example, think about recipes that require cooked rice or green beans as an ingredient, and try to work that into the menu as a side dish a day or two before it reappears as part of the entrée. Or think about the simple ingredients you will have left over and find a recipe that can use it. Leftover veggies go great in soup, and macaroni and cheese is the basis for several casseroles.
10
There are recipes for all three of these types of dishes sprinkled throughout this honor.
11
There is very little written these days about vinegar's unhealthiness because scientists have discovered several remarkably good qualities about this once misunderstood food.
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 warrant 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 or 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
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:
- Caffeinated Coffee
- Some Soft drinks
- Some Root Beer
- Some Teas
- Chocolate
- Cocoa
- Kola Nuts
13
Here is where you get to be creative! Scan recipe books in your family kitchen, at your grandparents home, or maybe even the library. The internet is now a good source of recipes.
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!
