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Lab Planning Sheet

This lab planning sheet provides all the necessary information for students to prepare Indian Fry Bread, including the ingredients, equipment, and step-by-step directions. It also includes a time management section and a grading sheet for group performance evaluation.

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Lab Planning Sheet

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  1. Lab Planning Sheet 1 per group

  2. What your teacher will give you. • Goal Time = What time your product MUST be in the oven, or I throw it away • Lab Unit = What this recipe pertains too in the unit • Purpose = Why are we making this, and what do we learn from it.

  3. What Your Group Needs To Fill Out • Kitchen Number • Head Chef • Assistant Chef • Organization Chef • Sanitation Chef • Next recipe the group will rotate and if you were head chef, you will now be sanitation chef • Name of Recipe

  4. Ingredients & Equipment • We have in our kitchen • Flour • Baking Soda • Baking Powder • Vanilla • Salt • Sugar • You only put ingredients which your TEACHER NEEDS TOO BUY!! • Make sure you list the equipment for each step, if you need I cup flour what equipment do you need?

  5. On Hand (In Kitchen) • These are ingredients which are in your kitchen ex. ……….. • Make sure you list the equipment • You need to have your Mis en place (everything out and in place) before you cook • When I come around to the kitchens I like to see everything out that you are going to need for that lab

  6. Equipment Needed From Teacher • This is equipment that you DO NOT HAVE in your kitchen • Would you write down mixer Y N • Would you write down a pizza cutter Y N • Would you write down chef knife Y N • Only equipment that I need to get out

  7. Green Sheet • Each student MUST HAVE A COPY OF THE RECIPE for your folder

  8. Indian Fry Bread • 2 c. Flour • 2 t. Baking Powder • ½ t. Salt • ¾ c. Milk • 2 c. Oil, for frying • 1/3 c. Sugar • 1 t. Cinnamon

  9. Directions • 1. Mix flour, baking powder and salt in a bowl. • 2. Add milk, mix well with a fork • 3. Knead on lightly floured surface • 4. Divide dough into 4 portions • 5. Roll each into a circle, punch hole in center of each one. • 6. Fry in hot oil, in skillet, until golden brown. Flipping once. • 7. Serve w/honey or cinnamon/sugar mixture. • TOPPING – combine cinnamon and sugar; stir with fork • Cooking Temp: Med. • Cooking Time: Approx. 4-5 minutes

  10. Period # 1 10:40 Fred Smith Samantha Jonees Jorge Time Beth Vance Indian Fry Bread Time Management 8.5 ¾ C. Milk Liquid Measuring Cup 2 C. Oil Liquid Measuring Cup 1 t. Cinnamon 1 Measuring teaspoon 2 C. Flour 1 C. Dry Measuring Cup 2 t. Baking Powder 1 teaspoon * 2 1/3 C. Sugar 1/3 Dry Measuring Cup ½ t. Salt ½ Measuring teaspoon 2 Bowl 2 Fork Rolling pin Glass Skillet Turner

  11. Yellow Grading Sheet • The group fills in: (1 per group) • Recipe Name • Kitchen # • Class Hour • Names of each person in group • There are 4 boxes next to performance level, in a separate box, write a name for EACH member in your group

  12. Indian Fry Bread 1 1 First and Last Names

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