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COOKING WITH PASTA AND SAUCE Lesson 5 – Cooking with Pasta and Sauce Purpose: Learn the versatility and healthy alternatives to premade and restaurant pasta dishes To learn how you can use leftovers to create great no cook lunches, be sure to check out this section Big Ideas: Toppings on pasta add more to waistline than the pasta itself. Think outside the box for healthier substitutions to favorite pasta sauces. Emphasize meeting the goals of Choose My Plate to prepare a meal. Sanitation is important in preparation of all food. Whole Grains are a way to increase the nutritional value of everyday meals. Leftovers from this meal can be used to create a quick, easy and delicious no cook lunch. Time Allotment: Basic lesson: 20 minutes Optional Student Mentor Demo: 30 – 40 minutes Day 1 o With optional Student Mentor demo if sampling is included: 20 minutes Day 2 Optional Student Participation: 30 – 45 minutes Day 1 o With optional student practice if sampling is included: 20 minutes Day 2 Introduction: Making your own, fresh pasta, is one of the most fun and rewarding cooking activities you can do; but it is also time consuming and can be a bit messy (as many fun things are). For that reason, we will concentrate on cooking pasta that comes from a box and leave the lessons on homemade pasta for a future date. In this lesson, we will focus on the versatility of the sauce itself. The key idea will be using creativity to build a great tasting sauce while meeting the goals of “My Plate”. Mindfully making your own sauce can also reduce the amount of sodium and fat consumed compared to store bought and restaurant versions of the same dish. Funding provided by: Page 1 As we create our dishes or in any eating situation, please remember the following warning from the Food and Drug Administration. And if you have any questions as to the safety of a food for a very young child ask their parent or an adult: “Food or small objects can cause choking if they get caught in your throat and block your airway. This keeps oxygen from getting to your lungs and brain. If your brain goes without oxygen for more than four minutes, you could have brain damage or die. Young children are at an especially high risk of choking. They can choke on foods like hot dogs, nuts and grapes, and on small objects like toy pieces and coins. Keep hazards out of their reach and supervise them when they eat. When someone is choking, quick action can be lifesaving. Learn how to do the Heimlich maneuver - on others and yourself - and CPR. Food and Drug Administration” Funding provided by: Page 2 Materials, Equipment and Resources Instructional Materials & Equipment: Completed? /Comment Material, Equipment or Resource Basic Lesson (Completed by Instructor) Funding provided by: Optional Student Mentor Demo Optional Student Participation Computer for viewing video Screen to project video if required or individual computers Speakers/headphones for computer for video presentation Internet Access Login to/Setup Cooking Together Cooking Forever Website Account (if viewed on individual computers in classroom setting) Cooking Together Cooking Forever Knife Skills Video for review (via the internet) as required Handouts including printouts of recipe for each student except for Student Mentor login Paper Towels for Cleanup Garbage Bowl Food Processor Pot for cooking sauce Stove for cooking sauce Utensils and dishes for eating pasta with sauce Enough knifes for students or Student Mentor as required Page 3 for preparing sauce Cutting board(s) Water and soap Supervision of adult Recipe from video or selfcreated Access to website with nutritional value of premade pasta sauce Paper and writing instruments for each student Optional Extra Activity: No cook lunch Extra Class Time Required Optional Extra Activity: No cook lunch Power Point Show File Optional Extra Activity: No cook lunch handouts from Power Point Show Resources: Handouts Handout 1 – Cooking with Pasta and Sauce – Tips Handout 2 – Cooking with Pasta and Sauce – Nutritional Tips Handout 3 – Pasta and Sauce Vocabulary Handout 4 – Vegetable Pasta Sauce Recipe Handout 5 – Pasta Quiz Handout 6 – Olympic Swimmer Pasta Handout 7 – Pasta Leftover Lunch “No-Additional Cooking Required” (Optional Extra Activity: No cook lunch) Funding provided by: Page 4 Power Point Show – Pasta Leftover Lunch “No-Additional Cooking Required” (Optional Extra Activity: No cook lunch) Use arrow keys to navigate through show If you do not have a live link, use this url: http://cookingtogethercookingforever.org/user/content/pasta no cook lunch.ppsx Preparation: Establish/Check your login (username and password) at www.CookingTogetherCookingForever.org . If you have any problems and cannot reset login information if needed, contact [email protected] . This may require a business day turn around If you have not accessed and viewed the video from your classroom computer already, verify that the website is not blocked by the school district. Many times you will have to request websites unblocked by the webmaster to be accessible from the schools computers. Note: At times access for Student Mentors and student computers must be verified separately. Ask a student to assist you in checking internet access on the classroom computers. Review the video prior to classroom presentation. Check the computer overhead presentation equipment. Make copies of the handouts as required. If demonstrating or allowing student to do classroom practice purchase needed ingredients prior to class. Check that stove, pots, dishes, utensils, knifes are available and clean prior to class time. If doing the homework/in class activity be sure to have the needed items: Handout 6 – Olympic Swimmer Pasta Procedure/Sequence of Activities: 1. View or review “Knife Skills” video as needed. 2. Watch “Cooking with Pasta and Sauce Video” at www.cookingtogethercookingforever.org/ with student. 3. Distribute handouts including the recipe for the pasta sauce as shown in the video. 4. Briefly, discuss the basic concepts, including: a. How pasta and sauce can be a healthy choice for meals. i. Use vegetables as the base for the sauce. ii. Avoid high fat, high sugar sauces. iii. Avoid pre-packaged sauces which contain high fat and sugar contents; read the label. Funding provided by: Page 5 5. Define refined grains for the student. According to the website, http://www.choosemyplate.gov/food-groups/grains.html, refined grains have been milled, a process that removes the bran and germ. This is done to give grains a finer texture and improve their shelf life, but it also removes dietary fiber, iron, and many B vitamins. Some examples of refined grain products are: white flour, de-germed cornmeal, white bread, white rice. 6. Define whole grains. Emphasize to the students that this is the best grain to eat. According to the website, http://www.choosemyplate.gov/food-groups/grains.html, Whole grains contain the entire grain kernel ― the bran, germ, and endosperm. Examples include: whole-wheat flour, bulgur (cracked wheat), oatmeal 7. Introduce the product called UltraGrains: Ultragrain is the patented 100% whole wheat flour that combines the traditional benefits of whole grains with the taste, texture and appearance of traditional white flour. Ultragrain is an all-natural flour that is milled from specially selected white wheat to retain 100% whole grain nutrition while maintaining a smooth and soft texture. 8. Discuss Food Safety of clean hands and surfaces using the informative points as supplied by http://www.choosemyplate.gov/healthy-eating-tips/food-safety-advice.html . Funding provided by: Page 6 Clean: Wash Hands and Surfaces Often Bacteria can be spread throughout the kitchen and get onto hands, cutting boards, utensils, counter tops, and food. Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom or changing diapers. Wash your hands after playing with pets or visiting petting zoos. Wash your cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item and before you go on to the next food. Consider using paper towels to clean up kitchen surfaces. If you use cloth towels wash them often in the hot cycle of your washing machine. Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Rub firm-skinned fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water. Keep books, backpacks, or shopping bags off the kitchen table or counters where food is prepared or served. Hair should be pulled back to avoid food contamination. 9. Using the information in handout “How to Cook Perfect Pasta”. Review the ideas presented in the handout as appropriate. a. Important Rule: Pasta should be prepared just before serving it. i. Use a Large Pot: 1. Use a lot of water. 2. Bring the pot of cold water to a fast boil and add a little salt 3. Add pasta all at once. 4. Stir at the beginning. 5. Cook the pasta, uncovered, at a fast boil. ii. Cooking Time: 1. Don't rely on the package to give you the correct cooking time (this is only a guideline). 2. Test dry pasta for doneness after about 4 minutes of cooking by tasting it. Funding provided by: Page 7 3. Pasta should be tender but still firm when you eat it, what the Italians call "al dente". b. Drain immediately: 1. Drain immediately into a large colander standing in the sink, and then pick up the colander with its contents and shake it well to remove excess water. 2. Do NOT rinse unless your recipe says to do so; the starch that makes the pasta stick to itself also helps the sauce stick to the pasta. 10. If giving homework, hand Handout 6 – Olympic Swimmer Pasta. You may elect to set this up in class. a. Be sure to emphasis not to eat any part of this experiment. 11. Give out the pasta quiz handout: Handout 5 – Pasta Quiz 12. If Student Mentor will be doing a solo demonstration: b. Follow steps 1 – 9. c. Student Mentor should wash their hands with soap and water before beginning. d. Clean surfaces where they will be working. e. Follow the recipe in the video (we suggest the vegetable kabob) by: i. Employing knife skills learned in the Cooking Together Cooking Forever “Knife Skills” Video – discuss during demonstration. f. Share the final product with the students. g. If giving homework, hand Handout 6 – Olympic Swimmer Pasta. You may elect to set this up in class. i. Be sure to emphasis not to eat any part of this experiment. h. Give out the pasta quiz handout: Handout 5 – Pasta Quiz 2. If students will be practicing: b. Follow steps 1 – 9. a. Students should wash their hands with soap and water before beginning. b. Students should have their hair pulled back to prevent food contamination. c. Clean surfaces where they will be working. Funding provided by: Page 8 d. Create small groups as needed. e. Follow the recipe in the video by: 1. Employing knife skills learned in the Cooking Together Cooking Forever “Knife Skills” Video. f. Share the final product with the all students. g. If giving homework, hand Handout 6 – Olympic Swimmer Pasta. You may elect to set this up in class. i. Be sure to emphasis not to eat any part of this experiment. h. Give out the pasta quiz handout: Handout 5 – Pasta Quiz Student Reflection: Ask students to take 15 minutes and create their own pasta sauce using the basic concepts of lower fat, lower sodium and whole grains. Have them write this down and share with the class as desired. Student Mentor Evaluation: Student Mentor should make notes here on changes for next time this lesson is taught. Funding provided by: Page 9 Handout 1 – How to Cook Perfect Pasta HOW TO COOK PERFECT PASTA Making your own, fresh pasta is one of the most fun and rewarding cooking activities you can do; but it is also time consuming and can be a bit messy (as many fun things are). For that reason, we will concentrate on cooking pasta that comes from a box and leave the lessons on homemade pasta for a future date. Before actually cooking your pasta, you first need to consider how much to cook. Most dried pasta doubles in volume when cooked. For accuracy, measure dried pasta by weight rather than by cup. Cooked pasta can be measured by volume. The general rule is one pound of dry pasta (or freshly made pasta) will serve six as an appetizer (or side dish) or four as a main course. Important Rule: Pasta should be prepared just before serving it. Use a Large Pot: To cook pasta properly, pasta needs a lot of water. A too-small pot and too little water tend to make the pasta clump and stick together, thus cooking unevenly. For a pound (16 ounces) of pasta, you will want a pot that holds at least 5 or 6 quarts of water. Bring the pot of cold water to a fast boil and add a little salt (a tablespoon or so per pound)Salting the water makes pasta taste better by bringing out the natural flavor of the pasta. This does not increase the sodium level of your recipes. NOTE: If you are on a sodium restricted diet, please follow your doctor’s orders before adding salt. Do NOT add oil of any kind. Oil has the unwanted effect of coating the pasta so the sauce will not stick. Add the pasta, all at once, to the boiling salted water, and keep the heat high to bring the water back to the boil as quickly as possible. NOTE: Never mix pasta types in one pot. Stir at the beginning - After you add the pasta to the boiling water, stir with a long wooden spoon (stirring prevents pasta from sticking to each other and from sticking to the bottom and the edge of pan). Frequent stirring with a long wooden spoon or fork while the pasta is cooking will help the pasta to cook. Cook the pasta, uncovered, at a fast boil. NOTE: Once you have added your pasta, do not cover the pot with a lid. You can regulate the heat so the pasta/water mixture doesn't foam up and over the pot sides. Lower it the tiniest bit, and everything should be under control. Cooking Time: Don't rely on the package to give you the correct cooking time (this is only a guideline). Start timing when the water returns to a boil. Most pastas cook in 8-12 minutes. Funding provided by: Page 10 Test dry pasta for doneness after about 4 minutes of cooking by tasting it. It is difficult to give exact cooking times since different shapes and thickness of pasta will take less or more time to cook. Pasta should be tender but still firm when you eat it, what the Italians call "al dente." To be sure, bite into a piece of the pasta (take a piece of pasta from the pan, cut off a tiny piece, and chew it in your mouth). REMEMBER - Pasta will continue to cook and soften even after it has been taken from the water. An easy step that will add a lot of value is to add approximately 1/2 to 1 cup COLD water to the hot water with the pasta. This will immediately lower the temperature of the water and stop the cooking Drain immediately: Drain immediately into a large colander standing in the sink, and then pick up the colander with its contents and shake it well to remove excess water. Never, Never Over Drain Pasta, except when saucing with thin a sauces such as fresh tomato or seafood (or a broth); then your pasta needs to be moist to combine well. As soon as it is drained, remove it from the colander and place it either back in the cooking pan to keep warm to toss it with the sauce, or place it in a preheated serving dish or individual preheated serving bowls. Once the pasta is in the pan or bowl, use a fork and spoon and quickly toss it with the sauce. Do NOT rinse unless your recipe says to do so; the starch that makes the pasta stick to itself also helps the sauce stick to the pasta. If you're going to toss the pasta with the sauce immediately, sticking shouldn't be a problem. Exceptions to this rule are when making wide pasta, such as lasagna noodles (if you don't, you will have a hard time separating the noodles without tearing them) or when making a cold pasta salad. The thin coat of starch on the pasta will be sticky when cold. Funding provided by: Page 11 COOKING WITH PASTA AND SAUCE - TIPS Handout 2 – Cooking With Pasta and Sauce – Nutritional Tips Pasta, Pasta, Pasta….Ideas for Health-Smart Meals Judy Dodd, MS, RD, LDN Community Relations Corporate Nutritionist Giant Eagle Cooking Together, Cooking Forever aims to bring children and their parents, teachers and caregivers into the kitchen to enjoy the fun of bringing health-smart eating to the table. This segment has a focus on all time favorite, pasta. Our chef has emphasized some pasta cooking tips and demonstrated a great way to enjoy pasta as a flavorful meal. The nutrition focus is on variety and on whole grains as an attachment. Eat-Smart – Pasta, Pasta, Pasta! What mealtime basic provides the versatility of being the center of a main dish, a salad, a stand-alone side dish or a hearty addition to a soup at a reasonable cost? We’re thinking of pasta. Note: Take some time for family members to list foods that include a form of pasta in some shape. Yes spaghetti may top the choices but macaroni and cheese, rigatoni, stuffed shells, lasagna, stuffed pasta or ravioli, pasta salads, pasta fagioli (pasta with beans) are just starters! Or take a trip to Giant Eagle and explore the aisles to discover the various shapes and varieties of pasta including whole grain and those with spinach or other vegetables worked into the pasta dough. From a nutrition side pasta fits into the grain section of My Plate, and remember, that the guideline is to make half of your grains whole. Pasta is usually made from a grain such as wheat but it can also be made from rice, soybeans, quinoa, or corn. People who are allergic to wheat or who have celiac disease can enjoy pasta from the alternative sources. Refined grain foods have the outer cover or hull removed as well as the “germ or heart” that contains healthy oils and other nutrients. You may have seen wheat germ sold separately in the store. The germ of corn is used to make corn oil while the remaining corn is ground into cornmeal. Whole grains are left intact and ground with the hull and the germ. The resulting grain is likely to have the added color from the outer covering but there is also some added fiber. Funding provided by: Page 12 Portion size is important with pasta. One serving counts for every ½ cup and that means a plate of pasta is several servings of grains for the day! It is important to add volume with sauces and toppings that are nutrient rich but lower in calories! The benefits of a pasta meal are cost, time and great eating! Varying the pasta topping means incorporating veggies in way children will accept. Along with tomatoes add grated or chopped carrots, spinach, zucchini, celery, onions, bell pepper or eggplant. All of these add fiber and other nutrients. The ground turkey or beef can be cooked ahead and drained before adding to the sauce to keep the fat reasonable. And the addition of cheese tops the pasta with some added protein and calcium. So how does a pasta meal fit My Plate? The pasta is the grain part of the plate with the veggies in the sauce. Ground turkey or beef are the protein along with the protein in the cheese and in the pasta itself. Add a salad for some added veggies and a glass of milk to finish the meal. Save the fruit for a snack or dessert! Pasta is a favorite with children and adults. And although spaghetti and meatballs may be the go-to favorite, Cooking Together is suggesting you expand your horizons both for variety and nutrition! Involve the family in choosing ingredients to add. Browse for new recipes. Take a trip to Giant Eagle and choose some new shapes or pasta varieties to try. Experiment with veggies, cheese and even how you serve it. Here are some starter ideas: Nutrition Idea 1- What Is Refined vs. Whole Grains? Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are some of the most common we recognize. All grains can be divided into one of two subgroups: refined or whole. Refined Grains – According to the website, http://www.choosemyplate.gov/food-groups/grains.html, refined grains have been milled, a process that removes the bran and germ. This is done to give grains a finer texture and improve their shelf life, but it also removes dietary fiber, iron, and many B vitamins. Some examples of refined grain products are: white flour de-germed cornmeal white bread white rice Whole Grains - According to the website, http://www.choosemyplate.gov/food-groups/grains.html, Whole grains contain the entire grain kernel ― the bran, germ, and endosperm. Examples include: whole-wheat flour bulgur (cracked wheat) oatmeal Funding provided by: Page 13 whole cornmeal brown rice Nutrition Idea 2 – Check Out Whole Grain and Higher Protein Choices: Check out the whole grain and higher protein choices in the pasta aisle. Choose one to try with a favorite or familiar sauce or recipe or go totally new – your choice. Nutrition Idea 3 – Mix Whole Grain and Refined Grain for Taste Preferences: Mix whole grain with a refined grain to build taste preferences if you think whole grain won’t pass the first test. But remember, the sauce can help mask the color and appearance and that is often the first test for a new product. Nutrition Tip 4 – Pasta as an Alternative: Try a pasta salad as an alternative to a hot grain at a meal. Nutrition Tip 5 – Invent Your Own Recipe: Invent a new sauce varying the veggies found in this video. Nutrition Tip 6 – Make it Wheat – Free: Try wheat-free pasta using one of the gluten free choices. Corn, quinoa and brown rice are some of the choices. These cook differently than wheat based pasta so pay attention to package directions. Nutrition Tip 7 – Make it a Geography Lesson: Go outside of traditional Italian pasta dishes to taste the pasta dishes of Greece or other countries. Nutrition Tip 8 – The Importance of Whole Grains: Whole grains- found in things like whole wheat flour, brown rice, barley, and rolled oats, whole grains are sources of magnesium and selenium. Magnesium is a mineral used in building bones and releasing energy from muscles. Selenium protects cells from oxidation. It is also important for a healthy immune system. Whenever possible, look for ways to incorporate whole grains into your meals. Often, this can be done by simple substitution- brown rice for white rice, whole wheat pasta for regular pasta, etc. These are simple alternatives with no meaningful impact on flavor. When shopping, choose foods that name one of the following whole-grain ingredients first on the label’s ingredient list: "brown rice" "buckwheat" "bulgur" "millet" "oatmeal" "quinoa" "rolled oats" "whole-grain barley" "whole-grain corn" "whole-grain sorghum" "whole-grain triticale" "whole oats" "whole rye" "whole wheat" "wild rice" Be aware that foods labeled with the words "multi-grain," "stone-ground," "100% wheat," "cracked wheat," "seven-grain," or "bran" are usually not whole-grain products and that color is not an Funding provided by: Page 14 indication of a whole grain. Bread can be brown because of molasses or other added ingredients. Read the ingredient list to see if it is a whole grain. Of course there will still be times that you will want to use refined grains (like regular flour) or products made from refined grains. Many refined grains are enriched with the B vitamins thiamin, riboflavin, and niacin- which play a key role in metabolism – they help the body release energy from protein, fat, and carbohydrates. B vitamins are also essential for a healthy nervous system. When using refined grains or products made from refined grains, Use the Nutrition Facts label to look for this enrichment to choose grain products with a higher % Daily Value (%DV) for fiber. Many, but not all, grain products are good or excellent sources of fiber. Funding provided by: Page 15 VOCABULARY FOR PASTA & SAUCE LESSON Handout 3 – Pasta and Sauce Lesson Vocabulary Pasta & Sauces Video Vocabulary Anelli / Aniline Small rings, anellini being the smallest version. Bucatini / Bucatoni Long medium tubes slightly thicker than spaghetti used for basic pasta dishes. Bucatoni being the thicker of the two. Cannelloni Large, thick round pasta tubes, typically stuffed then baked with a sauce. Capelli D'Angelo Capelli D'Angelo Cochiglie / Conchiglioni Ridged shells, with Conchiglioni being the larger version. Cresti di gallo Medium-size and curved with a ruffled crest on the outside edge. Ditali/ Ditalini "Thimbles." Small, very short tubes of macaroni. Farfalle Butterflies. Bow or butterfly-shape. Fettuccine / Fettuccini Little Ribbons. Thin, flat egg noodles about 1/4 inch wide. Fusilli A spiraled spaghetti. Funding provided by: Page 16 Gemelli Short, 1 1/2 inch long twists that resemble two strands of spaghetti twisted together. Lasagna Long, very broad noodles (2-3 inches wide) with straight or rippled edges. Linguini Very narrow (1/2 inch wide or less), long ribbons. Lumache Large snail-shaped shells intended for stuffing. Macaroni Tube shapes of various lengths. Penne Quill shaped small pasta; diagonally-cut smooth tubes. Penne rigate have ridged sides. Rigatoni Large grooved macaroni about 1 1/2 inches wide. Spaghetti Long, thin, round strands. Tagliarini Long, paper-thin ribbons, usually less that 1/2 inch wide. Tagliatelle Long, thin, flat egg noodles about 1/4 inch wide. Vermicelli Very thin strands of spaghetti. Quiche A blend of eggs, milk and your choice of fillings that can be diced ham, veggies, cooked potatoes and cheese. The shell can be a ready to use or frozen pie crust. To make it a healthier option, use lean meats, skim milk for the dairy and include chopped veggies. Frittata It resembles a quiche or omelet which is usually thick, containing vegetables, cheese and seasonings mixed together. Funding provided by: Page 17 Al Dente Refers to cooking pasta to the point of being tender but still firm when you eat it. Whole Grains Contain the entire grain kernel ― the bran, germ, and endosperm. http://www.choosemyplate.gov/food-groups/grains.html Refined Grains These grains have been milled, a process that removes the bran and germ. This is done to give grains a finer texture and improve their shelf life, but it also removes dietary fiber, iron, and many B vitamins. http://www.choosemyplate.gov/food-groups/grains.html Funding provided by: Page 18 PASTA – BASIC VEGETABLE SAUCE RECIPE Handout 4 – Vegetable Pasta Sauce Recipe Ingredients: Directions: 1. Chop all vegetables, including garlic Onion 2. Chop bacon. 1 Cup Cabbage 3. Put all chopped vegetables and bacon into food processor and puree. 2 Carrots 4. Heat pot with oil. 2 Green Pepper 2 Tbsp Canola Oil 5. ¼ Cup Basil Put puree into pot and heat, allowing the mixture to gain some color; about ten minutes. 1 Tbsp Crushed Dried Sage 6. Add Tomato puree and paste, basil, dried sage, salt and pepper to pot. ½ Cup Tomato Paste 7. Simmer for about 15 minutes. 1 15oz Can Tomato Puree 8. Prepare pasta al dente and drain. 2 Cloves Garlic 8. ½ Lb Dried Spaghetti Put in bowl and add sauce over the top. Garnish with cheese and serve with crusty bread. ½ Cup Grated Parmesan Cheese 9. 1 Tsp Salt Notes: Think about some changes to this recipe. Perhaps adding some chicken stock and substituting red peppers instead of green ones. 1 Tsp Pepper 1/8 Lb Bacon 1 Butternut Squash 1 Funding provided by: Page 19 Handout 5 – Pasta Quiz Question Multiple Choice Put answer in the box What size pot should you use to cook pasta? A. Small pot B. Large pot C. Large Roasting pan Which of these two types of grains are best for you? A. Whole Grains B. Refined Grains How long do you cook pastas? A. ALWAYS do what it says on the box. B. Boil until it is mushy. C. Taste test for proper tenderness after about 4 mins. Funding provided by: Page 20 Handout 6 – Olympic Swimmer Pasta (Observe the effect of baking soda and vinegar on pasta in water) Items Needed: 4 whole pieces of whole wheat pasta 4 whole pieces of regular pasta 4 tsps of baking soda 10 tsps of vinegar 1 tall see through glasses Water The combination of these ingredients creates “performing pasta”. Experiment: Part 1 Step 1: Fill glass with water only. Step 2: Break 2 pieces of regular pasta into approximate 1 inch pieces (use six of the broken pieces). Step 3: Put those pieces in the glass of water. Step 4: Observe Record what happens to the pasta? Does it sink? Float? After One minute write down what happens to the pasta now? Is it on the bottom? Is it floating? Step 5: Properly empty the glass of all contents. DO NOT drink or eat any part of this experiment. Step 6: Repeat Steps 1 – 3 with the whole wheat pasta. Step 8: Observe Record what happens to the pasta? Does it sink? Float? Funding provided by: Page 21 After One minute write down what happens to the pasta now? Is it on the bottom? Is it floating? Step 9: Properly dispose of all contents in the glass. DO NOT drink or eat any part of this experiment. Part 2 Step 10: Fill the glass with water only. Step 11: Add two tsps of baking soda to glass and mix till dissolved. Step 12: Break 2 pieces of regular pasta into approximate 1 inch pieces (use six of these pieces). Add to the mixture in the glass. Step 13: Add 5 tsps of vinegar to the mixture very soon after adding pasta to glass. Step 14: Observe again. What happens to the pasta? Does it sink? Float? Try adding more vinegar but do not use the vinegar set aside for the next part of the experiment using wheat pasta. Step 15: Properly dispose of all contents in the glass. DO NOT drink or eat any part of this experiment. Repeat Steps 10 – 15 in this activity with whole wheat pasta Funding provided by: Page 22 Handout 7 – Pasta Leftover Lunch “No-Additional Cooking Required” PASTA LEFTOVER LUNCH “NO-ADDITIONAL COOKING REQUIRED” Funding provided by: Page 23 Slide 1 PASTA LEFTOVER LUNCH “NO-ADDITIONAL COOKING REQUIRED” ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ Slide 2 YOU WILL LEARN: •How to make your own “QUICK & EASY FRUIT GREEK YOGURT” •How to make a “Tuna Pasta” from leftover boiled pasta made in “Cooking with Pasta and Sauce” video ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ Slide 3 QUICK & EASY FRUIT GREEK YOGURT ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ Funding provided by: Page 24 Slide 4 STEP 1 – GATHER INGREDIENTS FOR ONE SERVING • 1/2 cup cold Greek yogurt • 1 Tablespoon of honey • ½ cup of washed, cut Strawberries ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ Slide 5 STEP 2 – WASH STRAWBERRIES • Wash strawberries. • Besides using just water for washing vegetables, you can use an equal mixture of white vinegar and water. ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ Slide 6 Step 3 – Cut Strawberries • Slice, half or quarter strawberries. • Use a plastic knife instead of a real metal one if appropriate. • Don’t like strawberries or have another fruit in the refrigerator that you would like? Go ahead and use that one instead. • Be creative mix a couple different fruits together. ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ Funding provided by: Page 25 Slide 7 Step 4 – Measure Out Greek Yogurt •Measure out ½ cup of Greek yogurt. •This may be modified to taste for the recipe. ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ Slide 8 Step 5 – Measure Out Honey •Measure out 1Tablespoon of honey. •This may be modified slightly to taste for the recipe. ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ Slide 9 Step 6 – Mix All Ingredients •In larger bowl gently mix to together Greek yogurt and honey till well blended and then fold in fruit. •Do not over mix after adding fruit. ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ Funding provided by: Page 26 Slide 10 LEFTOVER PASTA “TUNA PASTA” ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ Slide 11 STEP 1 – GATHER INGREDIENTS FOR ONE SERVING • 1/2 cup of cold leftover cooked pasta, without sauce, from “Pasta and Sauce Video” • Some suggestions: ___________________________________ ___________________________________ • Cook additional pasta but do not over cook. • 1 tablespoon of mayonnaise • ¼ cup of Greek yogurt ___________________________________ • ¼ cup cut black olives • 1 can tuna packed in water • 1 string cheeses ___________________________________ ___________________________________ ___________________________________ ___________________________________ Slide 12 Step 2 – Mix Mayo & Greek Yogurt •In small bowl mix mayo and Greek yogurt. •You may wish to modify the mixture a little to taste but keep the amount of mayo as little as possible. ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ Funding provided by: Page 27 Slide 13 Step 3 – Cut Black Olives (if not already cut) • Slice, half or quarter black olives depending on the size of the olive used. • Use a plastic knife instead of a real metal one if appropriate. ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ Slide 14 Step 4 – Cut String Cheese •Open the string cheese and cut into ¼ inch pieces. •Use a plastic knife instead of a real metal one if appropriate. •You may wish to change the size of the cheese pieces to your liking. ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ Slide 15 Step 5 – Tuna •Open can of tuna & drain. •If draining can of tuna in sink be sure to clean sink afterwards. ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ Funding provided by: Page 28 Slide 16 Step 6 – Mix All Ingredients •In larger bowl gently mix together all ingredients: tuna, black olives, Greek yogurt/mayo mixture, and cut string cheese, pasta. •Do not over mix. ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ ___________________________________ Slide 17 Step 7 – Serve •Serve pasta with the side dish of Greek yogurt with fruit and honey. •Refrigerate if not serving immediately. ___________________________________ ___________________________________ ___________________________________ ___________________________________ 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