K#
Group Members
P#
Absent on
Lab day?
- Lab Leader
Vegetable Stir-Fry
Ingredients:
VEGETABLES:
1 med carrot, peeled & cut julienne style
1/2 green pepper, sliced into 2 inch lengths
1/2 cup broccoli, broken into small florets, cleaned, and cut
1/4 onion, cut in thin slices
1/2 zucchini, julienne
Equipment
2 small mushrooms, sliced diagonally
1-2 cloves garlic, minced
needed:
SAUCE:
2 T cold water
2 t cornstarch
2-3 T soy sauce
2 t sugar
f.g. pepper
2 T cooking oil
RICE:
1 c. long grain rice
1 c. water
Circle what goes on your tray!
Directions:
1. Prepare vegetables as stated above. (Be sure to rinse all your vegetables before cutting!)
Teacher sign off for checking vegetable cutting technique: _____________________________
2. Place them in a bag and label them with K#, P#. Place in fridge.
3. In a small bowl, blend water into cornstarch; stir in soy sauce, sugar and pepper. Set
aside.
4. Prepare rice in a small sauce pan. Place water and rice in the pan and bring to a boil.
Reduce heat to a simmer and cover for 10 minutes.
5. In the meantime, prepare a large skillet/wok over medium heat; add cooking oil. Stir-fry
onion for 2 minutes. Add carrots, green peppers, broccoli, zucchini, and mushrooms; stirfry 5 minutes or until vegetables are crisp- tender. Add garlic and sauté for 2 more
minutes. Add soy mixture; stir into vegetables. Cook and stir 3-4 minutes or until
thickened and bubbly. Serve hot over cooked rice.
PRE LAB QUESTIONS
1. What do you need to do to your vegetables before you even begin cutting them?!
2. How will you prepare your carrot (2 ways)
3. What knife and equipment do you need to prepare the carrot properly?
4. What does the abbreviation before pepper under the sauce ingredients stand for? How
do you measure f.g.?
5. Under sauce, it calls for 2T oil. If we were to double this recipe how much oil would you
need to use now? – write it in its “simplest” cooking form.
6. Draw a picture below of what a wok pan looks like.
7. What texture should the vegetables be to indicate to you that they are done?
8.
Define:
 Julienne
Minced-

Sauté-

Florets-

Boil-

Frying-

Simmer-
Post-Lab Questions
Cooking Techniques used:
How does this recipe relate to the current unit?
Rate the recipe on a scale of 1 to 5 (with 1 being the lowest and 5 being the highest).
Then describe using complete sentences & accurate description words!
Appearance
1
2
3
4
5
Taste
1
2
3
4
5
Texture
1
2
3
4
5
AppearanceTasteTexture-
Reflection Ideas:
What we’d like best about today’s lab …
What worked well in our group today …
Next cooking lab, our group could improve by …
Foods Lab Clean Up Checklist
Period:______ Kitchen # ______
Assign Member
to Each
Lab Leader:
Counter:
Sink/Stove
Lower Cabinets:
Drawers:
Top Shelves:
Tasks Completed
Self- Check
Off
This person is in charge of reviewing the check list &
making sure each part is completed. Sign below to
confirm check list is completed accurately by all
members.
Visibly clean and dry; no food seen or felt
Sanitized with chemical cleaning spray
Kitchen aid mixer wiped down and unplugged
Dish rags and towels in dirty laundry bin
Drain is clear of food and items
Sink clean and dried
Range grills removed and cleaned
Top, front, and side of stove cleaned
Stove and oven turned OFF
All equipment in correct location by labels
Equipment is stacked neatly, and dried completely
Exterior of cabinets are cleaned and wiped down
Full set measuring cups stacked in order
Full set measuring spoons stacked inside cups
All equipment in correct location (color,#)
Kitchen caddy is neat and in place
All equipment in correct location by labels
X
Failure to perform any of the above tasks will lose points for your entire group!
Remember, this is a GROUP grade…WORK TOGETHER!!
Lab Leader Signature: ______________________
Teacher Signature: (must be before bell rings) _________________________