Twice+Baked+Potatoes

Twice Baked Potatoes Lab Prep Lab Prep Questions **1. Dovetailing -** Time management is essential to accomplish this week's lab on time. Dovetailing will be absolutely critical to accomplish this. This simply means to multi-task. Every group member will need to be working on separate tasks at the same time to finish the recipe and have time to eat.

//**NOTE: The head chef will need to begin cutting the bacon as soon as they arrive. There is a lot to accomplish in this lab and if you delay in starting the bacon you may not finish on time. Head chef- when you arrive - get a red cutting board, shears, and bacon and begin preparing the bacon to be cooked.**// // Begin cooking bacon ASAP to manage your time well //

**2.** "**Twice Baked"** In this recipe the potatoes are literally "twice baked." They will already be baked once for you when you arrive at in lab.

In this process, several things will have already happened before you get to lab... A. All the potatoes were washed and scrubbed to remove any dirt to ensure they are safe to eat. REMEMBER potatoes grow in the ground!!! B. Each potato was pricked with a fork several times to allow steam to escape while they were baking. C. The potatoes were be baked at 350 for approximately 60 minutes.

**3 & 4. Chives** Your recipe calls for a very small amount of chives. Take 3 and chop //BEFORE// measuring. Use the link below to learn more about how to chop chives.

Video - How to chop chives



**5. Onion**
 * Watch this video to learn how to chop an onion.**

Watch this video about how to chop an onion

**6, 7, 8, & 9. Bacon** Your recipe calls for 4 slices of bacon. The bacon should be sliced before cooking to reduce the amount of cook time needed. When slicing the bacon, shears and a **// RED //** cutting board are the best tool. Cut the bacon in half //lengthwise// first. Then use the shears to stack the long pieces on top of each other and cut into small pieces.

**You will use a large skillet to cook your bacon.**
If your bacon grease is splashing out of the pan- TURN YOUR BURNER DOWN!!!!

After cooking the bacon, place on a large plate with four layers of paper towels to absorb any extra grease. See the link below to learn more about how to get rid of the extra grease in the pan.

How do I get rid of all that bacon grease?

**10. Stoves** Remember that all the group stoves are labeled with your group number and there should always be a "tiny flame" called the pilot light at each stove. Only the head chef should be at the stove. You will need to have the following ingredients prepped in an individual prep bowl on your orange tray before moving to the stove:
 * Bacon, chopped
 * Butter
 * Chives
 * Onions
 * Mushrooms
 * Crushed red pepper, garlic powder, pepper, and salt (You can combine all these ingredients while measuring them at the ingredient table instead of using a separate prep bowl for each spice).

Your flame should be a little higher than low heat, but not high enough to come out around the pan on the stove.
 * 11. Medium Heat:**


 * It is always better to start out as low as possible and bump it up gradually if you are uncertain **

Your flame should "roll" around the small coil in the burner, but not really come up out of the burner.
 * 12. Low Heat:**

1. If your onions sound like they are "spitting at you" the heat is too high! 2. There's smoke (not just steam) coming off the pan
 * 13. Your Heat is too high IF....**

**14. Sauteing**

When sautéing - or frying a food in a small amount of fat it is important to heat your butter **FIRST** so that you don't end up with greasy onions when the butter soaks into the food instead of frying it. To test your butter after it's melted, place 1 piece of onion in the pan. If it does nothing, the butter isn't hot enough. It should start to sizzle slightly. If it appears to be sizzling too much, turn down your heat. Definition of Saute (will have to find the correct term) **15. It is important to follow these steps to saute correctly:** //Most people stir TOO OFTEN, which takes longer to finish saute)//  A. Spread your mixture over the bottom of the pan so as much food is touching the direct heat at once as possible. B. Stand back and allow it to cook for 4-5 minutes. Stir once, spread over the bottom of the pan again and allow to continue cooking.

When vegetables, including onions are sautéed, it "mellows them out" by breaking down their cell structure. This means your onions should appear to "soften" and lighten in color until they are almost clear and yellowed.

**16, 17, 18 & 19. Potatoes**

To prepare your potatoes, you need to cut them in half **LENGTHWISE** and use a **spoon** to scoop the mixture out of each half. It may be helpful to create an outline with the spoon first as a guide so you do not break the potato skins when cutting.

//**Remember you are going to stuff the skins (they should be filled to overflowing) with the mixture you create, so if they break you won't be able to refill them.**//

After scooping out the mixture, you will need to use a potato masher. The potato masher is found in the extra equipment bin on the shelf by the cutting boards **20 & 21 USE YOUR RECIPE TO ANSWER THE LAST 2 QUESTIONS**

Job Duties

Head Chef: Get out lab papers, wipe down table, prepare bacon as soon as lab begins. You will need to gather the equipment and ingredients needed to complete this task. Cook bacon and onion mixture on stove. Sous Chef: Gather and measure ingredients. Prep all ingredients for head chef to cook on range. Begin working on potatoes. Dish Washer: Gather equipment, assist sous chef in food prep, clear dishes during food prep, fill sink and begin washing dishes.

Dish Dryer: Help sous chef measure ingredients, help with all food prep, set table, dry and put away dishes