Difference between revisions of "AY Honors/Cooking/Answer Key/es"

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< AY Honors‎ | CookingAY Honors/Cooking/Answer Key/es
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===Measuring spoons and cups===
 
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Measuring spoons are used for measuring small amounts of dry or liquid ingredients.  It is best to have two sets and use one for measuring dry ingredients and the other for measuring liquid ingredients.  This will save you time because you won't have to wash and dry the spoons every time you need to switch between dry and liquid items.
 
  
 
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<!-- 3. What is meant by boiling, broiling, frying, baking, simmering, waterless cooking, and if available microwave cooking? Which are the most healthful ways of preparing common foods? Which are the most unhealthful ways? -->
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<!-- 3. ¿Qué se entiende por punto de ebullición, asar, freír, hornear, cocer a fuego lento, cocer sin agua y si se dispone cocción de microondas? ¿Cuáles son las formas más saludables de preparar alimentos comunes? ¿Cuáles son las formas menos saludables? -->
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===Boiling===
 
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Boiling is cooking food in boiling water, or other water-based liquid such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles.
 
  
 
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===Mashed Potatoes===
 
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The first step in making mashed potatoes is to boil them.  Old potatoes normally need to be peeled before boiling. Many new potatoes are better when boiled in their skins, but you should of course wash them first. Small potatoes can be cooked whole. Larger potatoes will cook more evenly and quickly if you cut them into roughly egg-sized pieces. Put the potatoes in a large enough pan and add enough water to cover them easily. Add a little salt if you like. Bring to the boil. Potatoes will take around 25 minutes to cook through. To test whether they are done, press the tip of a cook's knife into one. It should be able to slip in and out easily. Drain the cooking water and attack the potatoes with a knife so that they are cut into small pieces. (This is very therapeutic.) You then need to add some milk and butter (according to taste and waistline) and puree all ingredients. Use a potato-ricer or a mixer for best results or a hand held masher for possibly lumpy mash. You can add salt and pepper or other herbs and spices as you wish.
 
  
 
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The most healthful way to prepare vegetables is to wash them and serve them raw (possibly slicing them first), but the requirement ''does'' say to ''cook'' them, so we'll have to go that route.  Most vegetables can be steamed for a short amount of time - the shorter the better, as that's the closest to raw you're going to get and still cook them.
 
  
 
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Green salads are an excellent source of vitamins and dietary fiber.  Furthermore, salads are generally low in calories, and if served at the beginning of a meal, tend to satisfy the appetite before high-calorie items are introduced.  A simple salad may start out with one or more types of lettuce (iceberg, romaine, etc.), and to that other vegetables are added, such as tomatoes, olives, cucumber slices, green peppers, mushrooms, radishes, or onions.  This combination is then "tossed" to mix the ingredients together before serving.  Salad dressing may be selected and added by the person eating the salad.
 
  
 
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Properly setting a table means ''not'' putting out utensils and dishes that will not be used in the meal.  A casual table setting will do for the family evening meal, and since this one requires a salad, vegetable, and main dish, we can dispense with many of the formalities. 
 
  
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;Dinner Plate: Start by setting the dinner plate on the center of the placemat (if a placemat is not used, set the plate on the table centered in front of the chair), about two inches from the edge of the table. 
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;Forks: You will need two forks - one for the salad (usually a smaller fork) and one for the main entree and vegetables.  Both forks should be placed to the left of the plate, with the dinner fork closest to the plate. 
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;Napkin: Put a napkin to the left of the salad fork.
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;Knife and Spoon: The knife and spoon go to the right of the dinner plate, with the knife set closer to the plate.  The knife's edge should face the plate, and the spoon should be placed right-side up (such that the bowl of the spoon would hold a liquid).
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|name = Ratatouille
 
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|servings=3-4
 
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|ingredients=
 
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* Olive oil
 
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* 1 onion
 
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* 1 clove garlic
 
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* 1 eggplant
 
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* 1 green bell pepper
 
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* 2 zucchinis (cucumber also works well)
 
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* 6 medium tomatoes, ripe (juicy) and peeled
 
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* salt and pepper to taste
 
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* [[W:Herbes de Provence|Herbes de Provence]] to taste
 
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|procedure=
 
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# Put a large casserole on the stove on medium heat.
 
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# Chop the onions and garlic. When the casserole is hot, add enough olive oil to just cover the bottom.
 
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# Add the onions and garlic and brown.
 
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# Chop the green pepper, zucchinis and egg plant. Add to the casserole. Stir from time to time.
 
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# Peel the tomatoes. Dice them or cut them into quarters, add to the casserole.
 
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# 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).
 
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# Add salt, pepper and Herbes de Provence to taste. In general, 1 tbsp of salt, 1/2 tsp of pepper and 1 tbsp of the herbs will suffice.
 
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# Cover the casserole and let simmer on low heat for 45 minutes to 1 hour.
 
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|name =Potato-Chickpea Curry
 
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|ingredients=
 
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* 1 smallish Onion
 
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* 2 (or so) cloves Garlic
 
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* Olive oil
 
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* 1 Tbsp. Curry powder
 
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* 1 can Coconut milk
 
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* 2 or 3 Potatoes (yukon gold are good, but use whatever you like)
 
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* 1 can chickpeas (unsalted, if available)
 
  
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# Chop the onion and mince the garlic. Sauté them, in a saucepan, in some olive oil for 5 minutes or so. Then, add the curry powder, mix, and fry a couple minutes more.
 
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# Meanwhile, rinse and chop the potatoes.
 
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#Then, add the coconut milk and the potatoes. Simmer, covered, for about 20 minutes. Drain the chickpeas and add them (Note: if doubling the recipe, only drain one can). and simmer for about 20 minutes more, or until the potatoes are cooked.
 
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#Serve with basmati rice or whatever you prefer.
 
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#If the curry powder you use isn't spicy enough for your taste, try adding a half-teaspoon or so of cayenne pepper with it.
 
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<!-- 11. Start a recipe file of your own. Put into it 10 recipes of dishes you have personally prepared from entrees, vegetables, salads, and beverages. -->
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<!-- 11. Iniciar un archivo de sus propias recetas. Poner en él 10 recetas de platos que ha preparado personalmente de entradas, verduras, ensaladas y bebidas. -->
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This answer book already has eight recipes in it, so the Pathfinder should find two (or more!) recipes on his or her own.  Also note that the recipes listed here are only suggestions.  Individual taste may dictate that other recipes be used instead, and not only is that fine, it is highly encouraged.  Bon Appetite!
 
  
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"All should learn what to eat and how to cook it. Men, as well as women, need to understand the simple, healthful preparation of food. " [http://www.whiteestate.org/books/mh/mh25.html Ministry of Healing page 323]
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==References==
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==Referencias==
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Some recipes for this chapter were taken, or adapted from Wikibook's [http://en.wikibooks.org/wiki/Cookbook:Table_of_Contents Cookbook].
 
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Latest revision as of 19:15, 3 January 2023

Other languages:
English • ‎español
Arte culinario

Nivel de destreza

1

Año

1928

Version

28.04.2024

Autoridad de aprobación

Asociación General

Cooking AY Honor.png
Arte culinario
Artes domésticas
Nivel de destreza
123
Autoridad de aprobación
Asociación General
Año de introducción
1928
Vea también
Maestría de Artes domésticas
Cocinando en olla holandesa
Arte culinario - Avanzado


1

Conocer la forma de operar adecuadamente la clase de estufa que hay en su casa. Saber cómo apagar un fuego de aceite o grasa en su cocina. Saber cómo prevenir tal tipo de incendio. Conocer las precauciones de seguridad mientras cocina, incluida la consideración de los niños pequeños.



2

Saber cómo utilizar correctamente cucharas de medir, tazas de medir, y si se dispone de una batidora eléctrica, una licuadora y un procesador de alimentos saber cómo utilizarlos.



3

¿Qué se entiende por punto de ebullición, asar, freír, hornear, cocer a fuego lento, cocer sin agua y si se dispone cocción de microondas? ¿Cuáles son las formas más saludables de preparar alimentos comunes? ¿Cuáles son las formas menos saludables?



4

Demostrar una capacidad para preparar adecuadamente dos tipos diferentes de cereales calientes, una bebida caliente saludable y cocinar los huevos en dos maneras diferentes al frito.


AY Honors/Recipes/Hominy Grits/es


5

Preparar patatas saludables con dos métodos diferentes.



6

Cocinar otras tres verduras en la forma más saludable.



7

Preparar una ensalada sencilla. ¿Por qué se necesita ensaladas frescas en la dieta?



8

Conocer la guía de la pirámide alimenticia. ¿Por qué es importante seguir la pirámide alimenticia en la dieta todos los días? Hacer un gráfico de una semana de los alimentos que come para ver si está siguiendo la pirámide alimenticia.


AY Honors/Food pyramid/es


9

Poner la mesa adecuadamente para su familia para una cena. Servir una comida equilibrada que haya planificado y preparado en la medida de lo posible por sí mismo. Incluir el plato principal, verduras y la ensalada.



10

Seguir una receta correctamente en un plato vegetariano de entrada o una cazuela de verduras.



11

Iniciar un archivo de sus propias recetas. Poner en él 10 recetas de platos que ha preparado personalmente de entradas, verduras, ensaladas y bebidas.




Referencias

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