Difference between pages "AY Honors/Cooking/Answer Key" and "AY Honors/Découpage"

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{{honor_header|1|1928|Household Arts|General Conference}}
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{{AY Master|Homemaker}}
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==1. Demonstrate your ability to properly prepare two different kinds of hot cereal, a healthful hot drink, and cook eggs in two different ways other than frying.==
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{{honor_tab
{{:Adventist Youth Honors Answer Book/Recipes/Hominy Grits}}
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|honorname=Découpage
 
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|skill=1
----
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|year=1975
{{Adventist Youth Honors Answer Book/Recipe
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|category=Arts and Crafts
|name = Porridge
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|authority=General Conference
|ingredients=
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|insignia=Decoupage Honor.png
* 1/2 cup (120 mL) rolled oats or other grain
 
* 3/4 cup (180 mL) water
 
* 3/4 cup (180 mL) milk or soy milk
 
|procedure=
 
#Mix oats and water, then bring to a boil covered with a lid.
 
#Once bubbling, stir and reduce temperature to the lowest possible to maintain simmering. Replace lid and watch carefully to prevent boiling over.
 
#Stir every minute or so. After five minutes, remove lid, stir thoroughly and add 3/4 cup of milk.
 
#Mix through, and keep stirring until fully mixed.
 
#Serve and add sugar, brown sugar, maple syrup, a pinch of salt, honey or inverted sugar syrup to taste.
 
|servings=1
 
}}
 
 
 
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{{:Adventist Youth Honors Answer Book/Recipes/Hot Apple Cider}}
 
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{{Adventist Youth Honors Answer Book/Recipe
 
|name = Hard-boiled Eggs
 
|ingredients=
 
*6 to 8 large eggs, depending on appetite and number of people
 
*Salt and pepper to taste
 
|procedure =
 
Using eggs that have been in the fridge for several days (but are still before the date on the shell or carton), will make it easier to peel the eggs once they are cooked. If you are using really fresh eggs, rather than commodity eggs from the store, you may have to keep them three weeks or more before they will be easily peeled.
 
 
 
Two major problems arise when making hard-boiled eggs: overcooking and cracking.
 
 
 
You can tell if an egg is overcooked by examining the yolk. If the egg was cooked too long the yolk will be a pale yellow surrounded by a green or greenish band. Overcooked eggs also give off the faint odor of sulfur.
 
 
 
Cracking of eggs while cooking is caused by the too rapid expansion of pressure in the air pocket inside the egg. Eggshell is porous and will allow the air to escape as the egg heats and its contents expand. However if the egg heats too quickly the air does not have time to escape. This causes an uneven pressure on the inside of the shell as the air pocket heats at a different rate than the white. The egg then cracks, often leaking into the cooking water.
 
 
 
There is one solution to these two problems. Place the eggs to be cooked in a pan or pot of cold water. There should be enough water to cover all the eggs completely. The pot should be large enough for all the eggs to lay on their sides with a little space between them. If they do touch it is alright, but there should be enough space that they don't have to be touching to fit.
 
 
 
Turn the stove on and bring the water to a rolling boil. Notice as you heat the eggs, you will see tiny air bubbles coming from the base (the big end) of the egg. This is air from the air pocket escaping. Once the water has been at a rolling boil for about a minute and a half, turn the stove off. Allow the water to gradually cool with the eggs in it. After about twenty minutes the water should be cool enough to reach in with your hands and remove the eggs. Not only have you allowed the air to escape, preventing the egg from cracking, but by gradually heating and then cooling the eggs they won't have overcooked. By the time the center of the egg has become hot enough to start really cooking the water will be cooling it down.
 
 
 
Enjoy your eggs!
 
 
 
====Sources====
 
[http://www.maccabe.org/index.php/Making_Great_Hard-boiled_eggs Making Great Hard-boiled Eggs]
 
|servings=6-8
 
}}
 
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{{Adventist Youth Honors Answer Book/Recipe
 
|name =Cottage Cheese Eggs
 
|ingredients=
 
* 2 Eggs
 
* 2 Tablespoons Cottage cheese (Small Curd 4% Milkfat)
 
* 1 Teaspoon Mexican seasoning (Or Chili powder)
 
|procedure=
 
# Preheat a large metal or non-stick skillet to medium heat.
 
# Whisk eggs and cottage cheese together in a small container; place in skillet.
 
# Sprinkle Mexican Seasoning on eggs (to taste).
 
# As eggs begin to cook start folding together, turning as needed, until done cooking.
 
 
 
Serve with or on wheat toast.
 
|servings=1
 
 
}}
 
}}
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==2. Prepare potatoes healthfully by two different methods.==
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<!--Start the Overview Tab -->
===Mashed Potatoes===
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{{#tag:tab|
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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==Overview== <!--T:2-->
===Baked Potatoes===
 
On a cold day, few things are nicer than a baked potato. Use a large potato, with its skin on. Preheat the oven to very hot (gas mark 7) and put in the potatoes for about an hour. Especially when using an electric oven, it is important to protect the potatoes from drying by covering them with foil or coating them in oil. A lid over the whole batch will do, saving on foil and oil. You may put a metal skewer through the potato to help distribute heat evenly. Trial and error are, as usual, your friends. Serve the potato as hot as you can stand it. Fillings can include butter, grated cheese (something strong like cheddar), baked beans, pesto - you name it. And eat the skin - it really is good for you, like your mum said.
 
 
 
==3. Cook three other vegetables in the most healthful way.==
 
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.
 
  
===Spinach===
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==The Challenging Part==
Plain cooked spinach is best served steamed or boiled in a minimum amount of water for no more than five minutes. The bulk of the leaves reduces enormously in cooking. Allow about 4 ounces per serving and use the biggest pan you have. Serve with lemon juice, or perhaps with salt.
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The most challenging requirement of this honor is probably this:
  
Spinach is a common ingredient in Indian cuisine, where it is known as ''saag''. Try sprinkling the raw leaves with garam masala before cooking for a slightly different and low sodium alternative to salt.
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===Green Beans===
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Wash beans thoroughly in clear, cool water. Beans can be cooked whole, cut crosswise or diagonally, or French-cut (i.e., cut along the length of the bean). If you want sweet tasting, crisp fresh beans, cut them as little as possible. Cut older, more mature beans in the French style (i.e., lengthwise).
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|name={{:Tab Name/Overview}}{{GetLangSuffix}} }}
  
Stir-frying is one of the easiest ways to prepare green beans. This method maintains more nutrients than other cooking methods, although it also adds a little fat to them. Whatever cooking method you choose, remember to cook beans as little as possible, using the least amount of water possible.
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[[{{#titleparts:{{PAGENAME}}|2|1}}/Requirements{{GetLangSuffix}}|{{:Tab Name/Printable Version}}{{GetLangSuffix}}]]
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Boiling, steaming, and microwaving are other common methods for preparing green beans. When boiling, beans may release some nutrients into the water, so try to re-use the bean water to regain some of the nutrients lost. For example, you can use the water to boil rice.
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===Winter Squash===
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[[{{#titleparts:{{PAGENAME}}|2|1}}/Answer Key{{GetLangSuffix}}|<translate><!--T:6--> Printable Answer Key</translate>]]
To cook a decent-sized winter squash in the traditional way, first slice it in half from stem end to blossom end. If the squash is very large, cut it a few more times. Place the pieces into a baking dish. Cover the dish with foil to keep the squash from getting terribly dry. Cook the squash for a fairly long time, not at a very high temperature, so that it gets soft all the way to the inside. The squash is done when you can easily shove a spoon into it. Serve the squash as it is. Add butter and maple syrup at the table.
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[{{fullurl:{{#titleparts:{{PAGENAME}}|2|1}}/Answer Key{{GetLangSuffix}}|action=edit}} {{:Tab Name/Edit Answer Key}}{{GetLangSuffix}}]
 
 
==4. Prepare a simple salad. Why do we need fresh salads in our diet?==
 
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.
 
 
 
==5. Know the food pyramid guide. Why is it important that we follow the food pyramid guide in our diet every day? Make a chart for one week of the foods you eat to see if you are following the food pyramid guide.==
 
{{:Adventist Youth Honors Answer Book/Food pyramid}}
 
 
 
==9. Set the table properly for your family for an evening meal. Serve a balanced meal that you have planned and prepared as much as possible by yourself. Include main dish, vegetable, and salad.==
 
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. 
 
 
 
;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. 
 
 
 
;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. 
 
 
 
;Napkin: Put a napkin to the left of the salad fork.
 
 
 
;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).
 
 
 
;Glasses: The drinking glass should be placed above the knife.
 
 
 
;Salad Bowl: The salad bowl should be placed above the forks.
 
 
 
==10. Follow a recipe correctly in making a vegetarian entree or a vegetable casserole.==
 
 
 
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{{Adventist Youth Honors Answer Book/Recipe
 
|name =Tuno-mac
 
|ingredients=
 
* 1 can of Tuno
 
* 1 15 oz can Cream of Mushroom Soup
 
* 1 15 oz can Peas
 
* 1 box Macaroni and Cheese Dinner
 
|procedure=
 
# In a large pot, prepare the Macaroni and Cheese as per the instructions on the box.
 
# Drain the peas.
 
# Add the peas, Tuno, and cream of mushroom soup to the mac & cheese and mix thoroughly.
 
# Heat until warmed through, stirring occasionally.
 
# Serve.
 
|servings=4
 
}}
 
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{{Adventist Youth Honors Answer Book/Recipe
 
|name = Ratatouille
 
|servings=3-4
 
|ingredients=
 
* Olive oil
 
* 1 onion
 
* 1 clove garlic
 
* 1 eggplant
 
* 1 green bell pepper
 
* 2 zucchinis (cucumber also works well)
 
* 6 medium tomatoes, ripe (juicy) and peeled
 
* salt and pepper to taste
 
* [[W:Herbes de Provence|Herbes de Provence]] to taste
 
|procedure=
 
# Put a large casserole on the stove on medium heat.
 
# Chop the onions and garlic. When the casserole is hot, add enough olive oil to just cover the bottom.
 
# Add the onions and garlic and brown.
 
# Chop the green pepper, zucchinis and egg plant. Add to the casserole. Stir from time to time.
 
# 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).
 
# 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.
 
# Cover the casserole and let simmer on low heat for 45 minutes to 1 hour.
 
}}
 
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{{Adventist Youth Honors Answer Book/Recipe
 
|name =Potato-Chickpea Curry
 
|ingredients=
 
* 1 smallish Onion
 
* 2 (or so) cloves Garlic
 
* Olive oil
 
* 1 Tbsp. Curry powder
 
* 1 can Coconut milk
 
* 2 or 3 Potatoes (yukon gold are good, but use whatever you like)
 
* 1 can chickpeas (unsalted, if available)
 
 
 
|procedure=
 
# 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.
 
# Meanwhile, rinse and chop the potatoes.
 
#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.
 
#Serve with basmati rice or whatever you prefer.
 
#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.
 
|servings=4
 
}}
 
  
==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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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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==References==
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Some recipes for this chapter were taken, or adapted from Wikibook's [[Cookbook|Cookbook]].
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Revision as of 20:44, 19 December 2020

Other languages:
English • ‎español • ‎português do Brasil

Template:Honor tab

Overview

The Challenging Part

The most challenging requirement of this honor is probably this:

5. Use the basic steps in completing two of the following objects:

a Modpodge print

b Keyring

c Bookends

d Bottle

e Tissue box

f Reasonable choice

[[AY Honors/Découpage/Requirements|Tab Name/Printable Version]]


1. Give the meaning and history of découpage.

2. Make a list of the materials and equipment needed in découpage.

3. Describe how to prepare a wood or metal object for découpage.

4. Describe three ways in which a print may be used in découpage.


5. Use the basic steps in completing two of the following objects:

a. Modpodge print

b. Keyring

c. Bookends

d. Bottle

e. Tissue box

f. Reasonable choice


Printable Answer Key Tab Name/Edit Answer Key


1

Give the meaning and history of découpage.


The art of Decoupage, from the French word meaning to cut, is simply cutting out pictures and pasting them on furniture or home accessories to simulate painting by covering them with several coats of varnish or lacquer. The process makes cut-out pictures look like they were painted on the surface.

This art was also known as poor man's art because in the olden days those who couldn't afford to hire an artist to decorate their furniture could obtain quite elegant effects with cut-outs pasted on and covered with multiple coats of varnish or lacquer, traditionally as many as 30-40.&

Decoupage dates back to the 12th century, but gained mass popularity in the late 17th century with the Western discovery of Oriental art composed of pictures lacquered onto items. It flourished in Europe during the 18th and 19th centuries and many elaborate decorations on boxes, trays, chests and tables, formerly believed to have been hand painted, were later found to be merely cut outs cleverly applied by a crafty artisan. Some people who have enjoyed decoupage art include Lord Byron, Marie Antionette, and Pablo Picasso.&


2

Make a list of the materials and equipment needed in découpage.


  1. Something to decoupage on: Wood, tile, a box, pictures, furniture, photo albums, plates, ceramics, shelving, frames, mirrors.
  2. Pictures. They can come from magazines, greeting cards, calendars, catalogs, books, wrapping paper. You can also use fabric, tissue paper, lace
  3. Cutting Utensil. Scissors, craft knife, razor blades. Sometimes, tearing the paper works well to create a softer edge.
  4. Glue. Standard white glue works best if diluted with a little water. Specialty glues can be found in craft stores.
  5. Roller or Smoother. Something to remove glue bubbles. A brayer is a specialized tool like a miniature rolling pin that will help remove wrinkles and excess glue.
  6. Glue spreader. Can be cotton swabs (be sure not to leave lint behind), popsicle sticks, paint brushes, sponges, your finger.
  7. Cloth rags, sponges, tissue paper to wipe up excess glue and for other clean up.
  8. Sealer. Glue or other decoupage medium can be used as a sealer. Traditional sealers were varnish and lacquer. Polyurethane or spray acrylic can also be used.
  9. Other tools. Any other tools that you may need to prepare the surface of your decoupage item. This could include sand paper, steel wool, tack cloths. After enough layers of sealant are applied, imperfections in the sealant can be sanded out with 400 grit sandpaper and more sealant applied.

&


3

Describe how to prepare a wood or metal object for découpage.


To prepare the surface of the object you will be working with, you may need to sand it so that it is as smooth as possible. Once you have sanded to your satisfaction, rinse (if practical) and dry it. You can also use tack cloth to remove any dust from it. Additionally, you can also prepare the surface by painting with a water-based enamel.


4

Describe three ways in which a print may be used in découpage.


  1. A print can be placed on top of a surface and then treated. e.g. Tile or wood item.
  2. A print, after varnishing, can be soaked in water, then excess paper rubbed off the back and the print may then be stretched over a plaster-of-Paris dome.
  3. A print can be placed on the back of a transparent item (plate, bowl or tray, window) and then treated.
  4. Identical prints can be cut out, and using globs of cold glue between prints to make a 3D effect. Each layer must dry 100% before proceeding.


5

Use the basic steps in completing two of the following objects:


5a

Modpodge print


See http://www.ehow.com/how_12168194_mod-podge-pictures.html for information on Mod Podge prints.


5b

Keyring



5c

Bookends



5d

Bottle



5e

Tissue box



5f

Reasonable choice





References

  1. Wikipedia Encyclopedia, term "decoupage"
  2. http://www.ehow.com/how_12168194_mod-podge-pictures.html
  3. Wikipedia excyclopedia, term "Decoupage"


Content on this wiki is generated by people like you, and no one has created a lesson plan for this honor yet. You could do that and make the world a better place.

See AY Honors/Model Lesson Plan if you need ideas for creating one.