Barbeque Chicken. Types of Chicken ( Poultry) Selecting Chicken Fresh and local best Skin pink and firm Flesh smooth to touch and not sticky( indicates.

Barbeque Chicken

Types of Chicken ( Poultry)

Selecting Chicken

• Fresh and local best

• Skin pink and firm

• Flesh smooth to touch and not sticky( indicates spoilage)

• Check buy date and use by date.

• Consider bulk buying for serving families or large groups.

• Often good buy to cut up a whole fryer.

Adding Flavor

Spice Rubs

Some may want to add a little heat by adding

Glazes

Glaze #2

Some may want to add some heat like chilies.

Kitchen 1 - Mixed Greens with Hard White Cheese and Pomegranate Dressing

•1

1 1/2 tablespoons olive oil 1 garlic clove, minced 1 1/2 cups diced red potato 1/2 cup chopped celery 1/2 teaspoon salt 1 1/4 pounds green beans, trimmed 1/4 cup water 1/3 cup chopped fresh cilantro 3/4 pound plum tomatoes, peeled and coarsely chopped 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground red pepper

Baked Zucchini Sticks- Kitchen- 2

Canola or olive oil cooking spray1/2 cup whole-wheat flour1/2 cup all-purpose flour2 tablespoons cornmeal1 teaspoon salt1/2 teaspoon freshly ground pepper1 1/2 pounds zucchini, (about 3 medium), cut into 1/2-by-3-inch sticks2 large egg whites, lightly beaten

Kitchen 3 Couscous Primavera

2 cups couscous1/2 cup chopped green onions

1 fresh green pepper, finely diced2 tablespoons olive oil

1/2 teaspoon ground cumin1 pinch cayenne pepper

1 pinch ground black pepper

2 cups vegetable stock- use bullion 1 bunch asparagus, trimmed and cut

into1/4-inch pieces

1 cup fresh snow peas, chopped Julienne

 2 tablespoons chopped fresh mint

salt and freshly ground black pepper to

taste

INGREDIENTS:

EASY BAKED BEANS- Kitchen 4

3 cans baked beans (Campbell's)1 can kidney beans, drained1 can butter beans, drained1 tsp. mustard1/4 c. ketchup1/4 c. brown sugar6 slices bacon pre cooked1 sm. onion, chopped

Kitchen 5 Corn Meal Muffins1 cup yellow cornmeal1 cup all-purpose flour1 tablespoon baking powder1/2 cup granulated sugar1 teaspoon salt1 cup whole milk2 large eggs1/2 stick butter, melted1/4 cup honeySpecial equipment: paper muffin cups and a 12-cup muffin tin

New Red Potato Salad- Kitchen 6

• 3 pounds unpeeled red • potatoes• 4 eggs• 1 1/2 cups mayonnaise- “lite” version• ½ cup chopped dill pickles or ½ tsp dill

weed• ½ cup milk or dill pickle juice could be

substituted.•  • 1/2 cup sliced green onions• 1/2 teaspoon salt• 1/4 teaspoon ground black • pepper• 1 cup finely chopped celery

Kitchen 7- Minestrone Leftover Soup

For a good balance, try using at least three types of vegetables, one bean, and one starch. Or leave the starch out and make this a low carb and gluten free treat.Use vegetables in season, or bits of leftover veggies that you keep in a bag in the freezer. If the veggies are cooked already, throw them in the soup just long enough to heat them up, or they’ll turn into mush.Minestrone is typically made with beef stock but improvise with what you have. Using homemade broth will make a HUGE difference in the final product.If you add pasta or rice, make sure it’s cooked first and add it to the serving bowls individually so it doesn’t get mushy in the soup for leftovers. If freezing, it’s ok to add it to the portion right before you freeze it.

Follow Up

• Lab will be double the points= 136

• Lab sheets need to be turned in by no later than the next class period.

• All lab participants must print their full name and sign the lab sheet.

Enjoy!