Dry Heat Proteins Instructor Resources
Materials List & Glossary
Lesson 1
The purpose of the equipment inventory sheet is to guide students in thinking ahead about what gear they have on hand, how they might improvise by using substitute items, and where they might be able to borrow missing items from. Parents may need to chime in on this, as many kitchens have things tucked in the back of the cabinet that rarely see the light of day. Note that many of the items on the list are optional.
Lesson 2
Comprehension Check 5.1 Answers
Avoid fat, bone, and gristle.
Check the temperature in three places: the innermost part of the thigh, the innermost part of the wing, and the thickest part of the breast.
Insert the thermometer through the side of the patty.
The thermometer should be cleaned immediately after use and between each temperature check. Wash the probe with hot, soapy water, then rinse well and dry thoroughly. Avoid submersing the housing and display.
Ice water method: Fill a glass with ice and add cold water, stirring slightly. Insert the thermometer probe into the ice water without touching the sides. It should read 32°F (0°C). Boiling water method: Boil a pot of water. Insert the thermometer probe into the boiling water, ensuring it doesn't touch the sides or bottom of the pot. It should read 212°F (100°C) at sea level.
Lesson 4
This is a very forgiving recipe. For the nicest presentation, the slashes in the sausage casing should be at regular intervals and cut at the same angle. The sausages should show some browning, and the tomatoes should be charred here and there. Over cooking will make the sausages dry and tough.
Lesson 5
If the student isn’t accustomed to using a cast iron skillet, consider wrapping a hot pad around the handle and securing it with a velcro tie or rubber band. It’s easy to forget that the handles get hot! Also, make sure the student understands your preferred method of cleaning and caring for the skillet.
The characteristics of the cooked steak should match those of the selected doneness on the Steak Doneness Chart. (See Lesson 3.)
If too much liquid evaporates from the sauce, it will break, separating into an oily puddle and some solids. If the sauce is still in the pan, this can be fixed by whisking in a few tablespoons of water, then simmering and whisking until the sauce re-emulsifies. If the sauce has already been drizzled over the steak, that’s fine. It may not be as good as it could have been, but it will still be tasty.
Lesson 6
Supervise the student closely during grill use. The lesson video gives general guidelines and safety information, but in-person direction by someone familiar with the specific grill in use is essential.
This particular lesson is lengthy and involved. You may want to split it up into two days.
Ordinarily, we would pat the chicken dry before grilling to maximize browning and grill marks. However, getting so many little pieces of brined chicken completely dry can be a challenge. We decided to minimize the mess and contamination risk by transferring them straight from the brine to the grill.
The chicken should be cooked through but not dry and stringy. If the experiment was conducted correctly, there should be a pretty significant difference between the control sample and the brined tenders. The lab report should be written in the proper format. Student work will vary, but the Experiment 5.1 Answer Key provides an example to use as a guide when grading.
Students may use their own choice of ingredients to make the grilled chicken sandwiches. If the student conducts the optional Toast Test for Hot Spots, the toast can be used for the sandwiches.
Lesson 7
Students should read the article on beef cuts carefully. They have a picture of how the puzzle pieces should go together, so success simply depends on cutting them apart and following the example.
Lesson 8
If students don’t soak bamboo or wooden skewers in water, they will likely char or catch fire. The ingredients shouldn’t be threaded onto the skewers too tightly. The beef should have grill marks and be cooked to the proper degree of doneness, and the green onions should be lightly charred and tender.
Lesson 9
The chart in this lesson introduces the retail cuts that come from each part of the cow and shows the recommended cooking method for each one. Students should review it carefully to familiarize themselves with the offerings they’re likely to find in the grocery store.
The Beef Cuts Bingo game is meant to give students hands-on experience in shopping for beef and create pricing awareness. Since pricing and availability of beef cuts vary widely, parents will need to verify the information students enter on the form.
Lesson 10
It is important to set up a proper mise en place for this recipe. The chicken and celery should be cut into uniform pieces, and the green onions should show the sharp angles of a bias slice. The sauce should evenly coat the food and not have any lumps.
Lesson 11
Frying requires extra safety precautions. Please provide an appropriate level of guidance and supervision.
The fried chicken should have a crispy crust that adheres to the chicken well and isn’t excessively greasy. The meat should be cooked through with juices that run clear.
Lesson 12
Field greens are notorious for harboring grit and sand, so the collards must be washed well. The stems are tough and should be removed as shown. Leaving the pork uncovered while resting keeps the crust from steaming and becoming soggy. The pork should be cooked through and juicy, and the greens should be tender.
Lesson 13
The Tzatziki can be made the same day as the grilled chicken, but flavor development is improved if it’s made a day in advance. This recipe presents a good opportunity for students to make adjustments to suit their personal preferences. Some may want more acid, garlic, dill, or salt, while others may want to add additional olive oil for a silkier mouthfeel.
Lesson 14
Students can use store-bought pita for this dish or make the Skillet Flatbread from the Inquisicook 1 Quick Breads unit. An alternative would be to assemble it as a salad. The chicken should have attractive grill marks and be cooked through but still moist. The flavor should be vibrant, but not overwhelmingly acidic or salty.