Prototype Instructional Module. Quick Cooking

Transcription

1 Prototype Instructional Module Quick Cooking Linda Gantz Gwenanne Salkind David Van Vleet EDIT 705 Summer 2005

2 Lesson Day 3: Recipe Resources Meal of the Day: Chicken Piccata Pasta Toss Activity 1 (Lecture): Recipe Resources Approximate Time: 20 minutes Objective: Students will be able to locate and choose recipes using cookbooks, cooking magazines, and web-sites. Instructor will review the homework by asking students to share their lists of food staples that should be kept on hand. (See Day 2 homework.) Instructor will provide students with resources to find recipes. A brief discussion of the available resources will be given. Resources will include cookbooks, cooking magazines, and cooking web-sites. Instructor will review important considerations when selecting recipes. Considerations include: number of ingredients, preparation time, availability of ingredients, food preferences, and ease of preparation. Students will have 15 minutes to explore the resources. A tri-fold brochure with recipe resources will be provided to each student (see Attachment A). Activity 2 (Cooking Demonstration): Meal of the day Chicken Piccata Pasta Toss Approximate Time: 45 minutes Objective: Students will watch the instructor demonstrate how to make the meal of the day. Students will be able to ask questions during the demonstration. Steps to be demonstrated (taken from the Task Analysis): 1. Read entire recipe. 2. Fill large pot with water. 3. Place over high heat on stove. 4. Place lid on pot. 5. While waiting for water to boil, gather ingredients (see Appendix B for complete recipe). 6. Set out the garbage bowl. 7. Heat deep nonstick skillet over medium heat on stove. 8. Cut chicken tenders into 1-inch pieces (use separate cutting board). 9. Measure 1 tablespoon of olive oil. 10. Put olive oil in skillet. 11. Put chicken in skillet. 12. Season chicken with salt and pepper. 13. Brown chicken until lightly golden, stirring occasionally. 1

3 14. While chicken is browning, chop garlic and shallots on cutting board next to the stove. 15. When water boils, add pasta. Stir to separate. Leave lid off the pot. 16. When chicken has browned, remove from pan. Put on plate. Cover with tin foil. 17. Return skillet to stove. 18. Reduce heat to medium. 19. Add another tablespoon of olive oil and 1 tablespoon of butter. 20. Add garlic and shallots. 21. Sauté for 3 minutes. 22. Chop a handful of parsley. 23. Measure 2 tablespoons of flour. Add to shallots and garlic. 24. Cook 2 minutes. 25. Measure ½ cup of white wine. 26. Whisk in wine; cook for 1 minute. 27. Slice lemon in half. Squeeze half of lemon into skillet. 28. Open caper jar. Drain liquid into garbage bowl. 29. Add capers to skillet. 30. Add parsley to skillet. 31. When sauce bubbles, add ½ tablespoon of butter. Stir. 32. Add chicken and juices back to skillet. Heat for 2 minutes. 33. Drain pasta. 34. Add to skillet. Toss. 35. Adjust salt and pepper to taste. 36. Chop chives, add for garnish. 37. Serve. Activity 3 (Student Practice): Meal of the day Chicken Piccata Pasta Toss Approximate Time: 45 minutes Objective: Students will be able to create the meal of the day in 30 minutes. Students will work with partners in cooking stations to prepare Chicken Piccata Pasta Toss (see Activity 2 for task analysis). The instructor will monitor students practice and be available to answer questions. Although the goal is to prepare the recipe in 30 minutes, extra time is allotted for questions and trouble-shooting. Activity 4 (Eat & Debrief): How did it go? Approximate Time: 55 minutes Objective: Students will reflect on instruction and cooking practice. The instructor will provide feedback based on observations during student practice activity. 2

4 As students eat the meals they have prepared, an informal class discussion will take place. Discussion will address the following questions: 1. How did it go? 2. What problems did you have? 3. How did you solve the problems? 4. What additional information do you need? Students will take approximately 30 minutes to eat and debrief. The remaining class time will be used to clean up and assign homework. Homework Students will use the resources presented in class to find four recipes that meet their needs. They will be prepared to discuss the considerations they used when choosing the recipes. Students will bring the recipes to the next class. 3

5 Attachment A Quick Cooking Recipe Resources Brochure 4

6 Attachment B Recipe for Chicken Piccata Pasta Toss Recipe courtesy of Rachel Ray Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 20 minutes Yield: 4 servings User Rating: ***** 2 tablespoons extra-virgin olive oil 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces Salt and pepper 1 ½ tablespoons butter 4 cloves garlic, chopped 2 shallots, chopped 2 tablespoons all-purpose flour ½ cup white wine 1 lemon, juiced 1 cup chicken broth or stock 3 tablespoons capers, drained ½ cup flat-leaf parsley, chopped 1 pound penne rigate pasta, cooked to al dente Chopped or snipped chives, for garnish Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Sauté garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining ½ tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh chives. 5