Let's Get Cooking:
Modified Requirements

1. Measurements
__identify measures using cups/spoons/scale.
__show how to double or half a recipe.
__measure sifted flour, brown sugar and white sugar in cups
__measure liquid in cups or spoons;
__measure powder in measuring spoons,
__weigh potatoes by pound or kilogram

__do conversions involving cups, pints, tablespoons, teaspoons, ounces of volume, milliliters and liters, either from memory or with a table of conversions
__do conversions involving pounds, ounces of weight, grams, kilograms,either from memory or with a table of conversions

2. Natural packaging
__peel carrots or potatoes,
__skin an onion
__peel tomatoes using boiling water
__pare and core an apple
__skin a garlic clove
__crack and separate an egg
__zest a citrus fruit

3. Cutting techniques
__chop coarse and fine
__chop an onion
__use a garlic press
__cut in thin slices with a slicing board device

4. Mixing techniques
__use an electric mixer and show how to add ingredients and stir down from the sides
__use a blender and a food processor
__beat by hand with a whisk
__whip cream or egg whites to soft and then firm peaks
__cream butter and sugar
__cut together shortening and flour for pie crust
__knead dough by hand
__tell why melting and softening butter give different results

5. Using heat
__preheat oven and tell how you know it is ready
__preheat griddle until water drop "dances"
__bake a cake and test for doneness with a toothpick or similar method
__tell why you cannot tapdance in the kitchen while a cake is baking
__show how to read an oven, meat and candy thermometer
__tell the temperatures to which meat must be heated to be safe to eat
__grease a pan
__grease and flour a pan
__show how to use wax paper in pan make a cake easier to remove

6. Flavorings
__identify at least ten mystery herbs, spices and flavorings by smell
(Suggestions: vanilla, almond extract, cinnamon, black pepper, oregano/thyme, coffee, tea, orange peel, lemon peel, cumin, peppermint, spearmint, wintergreen,
turmeric, nutmeg, cloves, ginger, galingale root (galunga, kha), saffron, sage, rosemary, ground coriander, fresh cilantro (coriander) leaf, fresh basil leaf, cardomom, cocoa, onion powder, garlic powder, celery seed, asofetida, carroway, dill, allspice, mace, fennel/anise/tarragon, savory, fresh marjoram leaf, horseradish/wasabi, hazelnut, maple, walnut, peanut -- Use fresh leaves, freshly crushed seeds, or extracts to make them easier to identify; put a little of each in numbered plastic bags with twist tie and have each girl smell one write her guess down by number.)
__name one food you like that has each ingredient in it

7. Food Safety
__For the following types of food poisoning:

salmonella and other intestine infections
toxin (poison) forming bacteria
botulism (special kind of toxin)
E.coli O157:H7 (special kind of intestine infection)
hepatitis A (liver infection spread by food)


where the germ is found when it isn't in your food
types of foods and types of food preparation/storage techniques that lead to poisoning with this germ
what happens to someone who gets this kind of food poisoning


Printable list of Requirements

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