Question

chapter 4 recipes and work plans
reading a recipe
activity a
chapter 4
name__ date period__
use the recipe below to answer the questions that follow. write your responses in the space provided.
vegetable pasta soup (makes 10 servings)
1 c. chopped onion
2 t. olive oil
1 c. diced carrot
1 c. minced celery
1 t. oregano
¼ t. pepper
1 t. basil
1 c. diced zucchini
2 14.5 - oz. cans tomatoes
3 c. chicken broth
1 15 - oz. can great northern beans, drained and rinsed
¾ c. uncooked pasta
¼ c. snipped fresh parsley

1. in a soup kettle, sauté the onion in olive oil until it is soft, about 5 minutes.
2. add carrot, celery, oregano, pepper, and basil. cover and cook over low heat for 5 minutes.
3. stir in zucchini, tomatoes, chicken broth, and beans. cover and simmer gently for 30 minutes.
4. heat soup to a boil.
5. add pasta and boil until tender, about 10 minutes.
6. stir in parsley and serve.
7. list five pieces of equipment you would need to prepare this recipe.
8. what do you need to do to the beans to get them ready to use?
9. what do the abbreviations used with each of the following ingredients mean?

a. onion
b. olive oil
c. pepper
d. tomatoes

1. explain how the onion is to be cut.
2. explain how the carrot and zucchini are to be cut.
3. explain how the celery is to be cut.
4. if you did not have any chicken broth on hand, what could you use as a substitution for this ingredient?
5. explain how the onions are to be cooked.
6. explain the cooking term used in step 3.
7. explain the cooking term used in steps 4 and 5.
8. if you figure that it would take 10 minutes to wash and cut all the vegetables, about how much time would it take to prepare this recipe?
9. what is the yield of this recipe?

Explanation:

1. Soup kettle for cooking, cutting - board for cutting, knife for chopping/dicing/mincing, measuring cups for dry and liquid ingredients, measuring spoons for spices.
2. Drain and rinse the great northern beans as stated in the recipe.
3. A. c. means cup; B. T. means tablespoon; C. t. means teaspoon; D. no specific abbreviation in the list for tomatoes but "oz." in "14.5 - oz. cans" means ounce.
4. The onion is to be chopped.
5. The carrot and zucchini are to be diced.
6. The celery is to be minced.
7. Vegetable broth or water with bouillon cubes can be used as a substitute for chicken broth.
8. Sauté the onion in olive oil in a soup kettle until it is soft, which takes about 5 minutes.
9. "Simmer" in step 3 means to cook gently just below the boiling point.
10. "Boil" in steps 4 and 5 means to cook in water or liquid at its boiling point (100°C or 212°F).
11. Add up the cooking times: 5 (onion sautéing)+5 (second - stage cooking)+30 (simmering)+10 (boiling with pasta)+10 (vegetable prep)=70 minutes.
12. The yield of the recipe is 10 servings.

Answer:

1. Soup kettle, cutting - board, knife, measuring cups, measuring spoons
2. Drain and rinse them.
3. A. Cup; B. Tablespoon; C. Teaspoon; D. No specific abbreviation for tomatoes in list, "oz." means ounce
4. Chopped
5. Diced
6. Minced
7. Vegetable broth or water with bouillon cubes
8. Sauté in olive oil in a soup kettle until soft (about 5 minutes)
9. Cook gently just below the boiling point
10. Cook in water or liquid at its boiling point (100°C or 212°F)
11. 70 minutes
12. 10 servings