Evaluation Questions
Goop Lab Evaluation:
1. Do you feel this is a reliable recipe? Why or why not?
2. What did you see as all the groups prepared their product?
3. Record at least three things you learned as you prepared Crunchy Munchy Chocolate Goop.
4. Do you feel this was a positive experience? Why or why not?
5. Would you recommend this recipe to someone? Why or why not?
6. Did you enjoy the finished product? Why or why not?
Pancake Lab Evaluation:
1. How can you tell when pancakes are done?
2. What type of quickbread are pancakes considered?
3. What is the ratio of dry : liquid ingredients in pancakes?
4. What temperature do you cook pancakes at?
5. What difficulties did you have with getting done and cleaned up on time today? How can you avoid this in future labs? (this is a 45 minute lab at most schools!)
Muffin Evaluation:
1. In what way was your group most successful?
2. In what ways could your group improve?
3. What happens to gluten when over-mixed?
4. What are some quality characteristics of a well-made muffin?
5. Why are muffins classified as quickbreads?
6. Why must you put water in empty muffin spaces when baking in the oven?
7. Why are the tops of over-mixed muffins domed or peaked in appearance?
Biscuit Evaluation:
1. Are biscuits considered a dough or a batter?
2. What ingredient in your biscuits caused it to rise?
3. How can you tell when biscuits are done baking?
4. What does the term “cut in” mean?
5. Why do you need to “knead” biscuits?
Apple Crisp Evaluation:
1. What fruit category do apples belong to?
2. How do you prevent fruits from darkening once they have been cut?
3. T/F: If a fruit is picked before it is mature, it will never ripen.
4. Name two examples of berries.
5. What does “to pare an apple” mean?
Applesauce Questions For Lab:
Fruit Salsa Questions:
1. Why must you wash fresh product before using in a dish?
2. What are two ways in which one could use fresh produce?
3. Why should you not wash fresh fruits before you are ready to use them?
4. What are two knife cuts that you used in preparing your salsa?
5. Name six things a person should consider when buying fresh product.
Vegetable Pizza Evaluation:
1. Why should one choose different colors of vegetables when making this dish?
2. What vegetable category do carrots belong to?
3. How can a person make this recipe lower in fat?
4. Give two examples of seeds that are considered vegetables.
5. Name 2 factors to consider when looking for quality in vegetables.
Chocolate Chip Cookie Evaluation:
1. What does the following mean: “Cream the shortening and sugar together.”
2. How can you tell when a cookie is done baking? (hint-don’t stick a toothpick in it)
3. Why is it important to create cookies that are the same in size and shape?
4. Name two things your group did well.
5. What are two things your group could improve on?
Snickerdoodle and Pumpkin Bar Evaluation:
1. What ingredient gave your cookies structure?
2. What is the function of a leavening agent?
3. What type of cookie did you make in your group?
4. What does "to cream" shortening and sugar mean?
5. Why do you make cookies the same size when baking them?
Pudding Evaluation Questions:
1. What is the thickening agent used in pudding?
2. What ingredient in the pudding is sensitive to heat and most likely to burn?
3. Why do you "temper" the egg when cooking pudding?
4. To prevent milk from curdling, what special saucepan can you use that cooks the pudding via steam?
5. Is scalded milk boiled milk? If not, what is it?
White Sauce Evaluation:
1. What is a roux?
2. Why must you constantly stir milk while heating it.
3. List 3 uses for white sauce.
4. How can you reduce the fat content when making white sauce?
5. Explain what happens when someone curdles milk? Please be SPECIFIC!
Deviled Eggs Evaluation:
1. Why are fresh eggs harder to peel?
2. When cooking, what are two reasons that hard cooked eggs could possibly break?
3. What causes egg yolks in hard cooked eggs to turn greenish-gray on it's surface?
4. What are two ways in which one can use hard cooked eggs?
5. Why must you put hard cooked eggs in cold water when they are done cooking on the stove?
Omelet Evaluation:
1. Do you feel this is a reliable recipe? Why or why not?
2. What did you see as all the groups prepared their product?
3. Record at least three things you learned as you prepared Crunchy Munchy Chocolate Goop.
4. Do you feel this was a positive experience? Why or why not?
5. Would you recommend this recipe to someone? Why or why not?
6. Did you enjoy the finished product? Why or why not?
Pancake Lab Evaluation:
1. How can you tell when pancakes are done?
2. What type of quickbread are pancakes considered?
3. What is the ratio of dry : liquid ingredients in pancakes?
4. What temperature do you cook pancakes at?
5. What difficulties did you have with getting done and cleaned up on time today? How can you avoid this in future labs? (this is a 45 minute lab at most schools!)
Muffin Evaluation:
1. In what way was your group most successful?
2. In what ways could your group improve?
3. What happens to gluten when over-mixed?
4. What are some quality characteristics of a well-made muffin?
5. Why are muffins classified as quickbreads?
6. Why must you put water in empty muffin spaces when baking in the oven?
7. Why are the tops of over-mixed muffins domed or peaked in appearance?
Biscuit Evaluation:
1. Are biscuits considered a dough or a batter?
2. What ingredient in your biscuits caused it to rise?
3. How can you tell when biscuits are done baking?
4. What does the term “cut in” mean?
5. Why do you need to “knead” biscuits?
Apple Crisp Evaluation:
1. What fruit category do apples belong to?
2. How do you prevent fruits from darkening once they have been cut?
3. T/F: If a fruit is picked before it is mature, it will never ripen.
4. Name two examples of berries.
5. What does “to pare an apple” mean?
Applesauce Questions For Lab:
- What color were the apples when they started to cook? What is the term called for this process?
- What is the difference between store bough applesauce and homemade applesauce? (hint: what is added)
- Why are some apples better for baking than others?
- What are two spices you could add to applesauce to give it a different flavor?
- When making applesauce, how do you determine if the apples are done cooking?
Fruit Salsa Questions:
1. Why must you wash fresh product before using in a dish?
2. What are two ways in which one could use fresh produce?
3. Why should you not wash fresh fruits before you are ready to use them?
4. What are two knife cuts that you used in preparing your salsa?
5. Name six things a person should consider when buying fresh product.
Vegetable Pizza Evaluation:
1. Why should one choose different colors of vegetables when making this dish?
2. What vegetable category do carrots belong to?
3. How can a person make this recipe lower in fat?
4. Give two examples of seeds that are considered vegetables.
5. Name 2 factors to consider when looking for quality in vegetables.
Chocolate Chip Cookie Evaluation:
1. What does the following mean: “Cream the shortening and sugar together.”
2. How can you tell when a cookie is done baking? (hint-don’t stick a toothpick in it)
3. Why is it important to create cookies that are the same in size and shape?
4. Name two things your group did well.
5. What are two things your group could improve on?
Snickerdoodle and Pumpkin Bar Evaluation:
1. What ingredient gave your cookies structure?
2. What is the function of a leavening agent?
3. What type of cookie did you make in your group?
4. What does "to cream" shortening and sugar mean?
5. Why do you make cookies the same size when baking them?
Pudding Evaluation Questions:
1. What is the thickening agent used in pudding?
2. What ingredient in the pudding is sensitive to heat and most likely to burn?
3. Why do you "temper" the egg when cooking pudding?
4. To prevent milk from curdling, what special saucepan can you use that cooks the pudding via steam?
5. Is scalded milk boiled milk? If not, what is it?
White Sauce Evaluation:
1. What is a roux?
2. Why must you constantly stir milk while heating it.
3. List 3 uses for white sauce.
4. How can you reduce the fat content when making white sauce?
5. Explain what happens when someone curdles milk? Please be SPECIFIC!
Deviled Eggs Evaluation:
1. Why are fresh eggs harder to peel?
2. When cooking, what are two reasons that hard cooked eggs could possibly break?
3. What causes egg yolks in hard cooked eggs to turn greenish-gray on it's surface?
4. What are two ways in which one can use hard cooked eggs?
5. Why must you put hard cooked eggs in cold water when they are done cooking on the stove?
Omelet Evaluation:
- What food group do eggs belong to?
- What does coagulate mean?
- What part of the egg gives the omelet its color?
- What ingredients might be used to fill omelets
- What is the function of the chalazae?