Supplies for Culinary Arts Cooking Labs
Unit 1:
Measurement Lab
½ c water
1/3 c brown sugar
1 c flour
1 Tbsp baking soda or baking powder (be sure to level)
½ c sugar
½ c oil (any kind)
¼ c peanut butter (or any nut butter)
Unit 2:
Chocolate Chip Cookie Lab
2 ¼ c flour
1 t. baking soda
1 c butter, softened
¼ c sugar
¾ c brown sugar
1 t. vanilla
1 package instant vanilla pudding (4 servings)
2 eggs
1 package chocolate chips (12 oz.)
Unit 3:
Knife Skills Lab
Potato
Onion
Vegetable of choice (carrot, bell pepper, cucumber, etc.)
Unit 4:
Bananas Foster Lab
⅓ c butter
½ c brown sugar
2 bananas
2 oz orange juice
¼ t cinnamon
4 scoops of vanilla ice cream
Unit 5:
Cooking Method Lab
Your choice of protein (Chicken, steak, pork, ground beef, etc)
Eggstravaganza Lab
1 dozen eggs
Unit 6:
Vegetable Lab & Soup Lab
Vegetable Lab:
(Choose ​one​ of the following to prepare)
Chicken and Vegetable Stir Fry
1 lb chicken breast, cubed
​Salt
and pepper to taste or omit for lower sodium
1 lb broccoli florets
8 oz mushroom, sliced
3 tablespoons oil, for frying
3 cloves garlic, minced
1 tablespoon ginger, minced
​2
teaspoons sesame oil
⅓ cup reduced sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
​¼
cup flour
Green Beans with Pecan Butter
1 lb. FRESH green beans, rinsed
​4
tbsp. butter
4 oz pecans, chopped
Salt and pepper, to taste
Broccoli Almondine
1 lb FRESH broccoli, rinsed
3 tbsp water
Salt and pepper, to taste (TT)
2 tablespoons butter
​½
- 1 oz almonds, sliced
½ garlic clove, minced
1 fl oz lemon juice
Soup Lab:
(Choose ​one​ of the following to prepare)
Zuppa Toscana
1 lb. ground Italian sausage (mild)
1 1/2 tsp. crushed red pepper
1 large white onion diced
4 Tbsp. bacon pieces
2 tsp. garlic puree
10 C. Water
5 cubes chicken bouillon
1 C. Heavy cream
3 large russet potatoes (sliced in thin circles)
1/2 bunch of Kale
Creamy Tomato Basil Soup
28 oz can crushed tomatoes
28 oz can diced tomatoes
1 tbsp crushed garlic
14 oz can chicken broth {or 2 cups}
2 tbsp sugar
1/3 cup butter
1 cup heavy cream
15 Basil leaves, chopped
Chili
1 lb ground beef
1 small onion, chopped
​½
to 1 tsp salt, preference
1 15 oz. can kidney beans, rinsed and drained
2 16 oz. cans diced tomatoes
​¾
​2
cup picante sauce (or salsa)
teaspoons chili powder
​¼
teaspoon garlic powder
Unit 7:
Potato Lab, Pizza Dough Lab & Plating Lab
Roasted Potato Lab
1 ½ lb. red potatoes (baby potatoes can be used)
2 tbsp olive oil
2 tbsp fresh rosemary OR thyme, chopped
Salt and pepper to taste
Pizza Dough Lab
2 ½ c all-purpose flour
1 tbsp instant yeast
2 tsp sugar
½ t salt
2 tbsp oil
1 c warm water
flour for kneading
(*optional pizza fixings: sauce, cheese, pepperoni, etc.)
Basic Crepes for Plating Lab
1 c. flour
2 eggs
½ c milk
½ c water
¼ tsp salt
2 tbsp butter
Garnishes such as strawberries, blueberries, jam, whipped cream, chocolate, etc.
Unit 8:
Mac & Cheese for Dairy Lab
Bechamel Cheese Sauce
¼ c butter
¼ c all purpose flour
½ tsp salt
Dash pepper
2 c milk
8 oz sharp cheddar cheese, shredded
¼ c parmesan cheese, shredded
7 ounce bag of pasta of choice
Final Project:
As part of the final project, students will create a menu that includes an appetizer, salad, main
dish and dessert.
Students will prepare ​two​ dishes from their menu. ​Supplies will vary​ depending on the dishes
the student decides to prepare.