1. food and drink
2. desserts and baking

Name: ______________________________
Navajo Fry Bread: Activities Packet
Table of Contents
Kitchen Safety Video ............................................................................ page 2
Safety Pretest ......................................................................................... page 3
How to Make Navajo Fry Bread Video .............................................. page 4
Kitchen Terms .................................................................................. pages 5 - 6
Crossword Puzzle ................................................................................... page 7
Kitchen Tools: Terms...................................................................... pages 8 - 10
Kitchen Tools: Matching ............................................................ pages 11 - 12
Reading a Recipe ........................................................................page 13 - 18
What’s Wrong with this Recipe?............................................... pages 19 - 22
Cooking for a Group........................................................................... page 23
Copyright 2003 NETC
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Kitchen Safety Video
Important kitchen safety reminders:
Tie back long hair to keep it from getting into the food.
Put everything away and disinfect all surfaces before starting a recipe.
Wash your hands with hot, soapy water. If soap and water are not
available you can use disposable wipes or a hand gel sanitizer.
Thoroughly wash hands before and after handling raw meat. Disinfect all
surfaces that come into contact with raw meat.
Use hot-pad holders when working with hot plates, pans, or pots.
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Safety Pretest
Mark each statement true or false.
___ 1. Most kitchen fires are a result of oil left burning on the stove.
___ 2. It is safe to drink a glass of water or any other liquid next to a hot
fat fryer.
___ 3. It is not safe to have a deep fat fryer electrical cord cross a path or
doorway.
___ 4. When you add food to a deep fat fryer, you have nothing to worry
about.
___ 5. It is o.k. to use a fire extinguisher even if you don’t know how to use
it.
___ 6. Don’t ever let pan handles stick out over the floor where a person
could knock it over and get dangerously burned.
___ 7. Chlorine bleach should never be combined with any other
cleaning agent.
___ 8. If you spill something on the floor, don’t worry about it and clean it
up later.
___ 9. Do not ever use appliances next to a sink or another water source
because if you fell you could get electrocuted.
___ 10. It is fine to leave the room for a while to play a computer game or
watch T.V. while you are cooking.
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How to Make Frybread Video
My name is Lillian Uentillie. My clan is Tachiinii, and I’m going to show you
how to make frybread.
I never measure, you know, I just learned. Young girls were expected to
learn how to make frybread, tortillas, learn how to cook.
It’s a part of the teaching that you get at home so that later in life you
know how to prepare a meal, you know, for your family.
So what the recipe is 3 (three) cups of flour, in here in the bowl, and 3
(three) tablespoons of baking powder, and 1 (one) teaspoon of salt.
Usually this is what I mix first, when I’m making bread, you know the baking
powder and the salt. After I’ve mixed it real good, then I usually put the
shortening in. It makes the frybread softer.
Just work your shortening into the batter here. After you think it’s all mixed
real good, then you start to pour the water.
This is the dough, right here, that’s all ready. I usually let the dough set for
about 20 (twenty) minutes to 30 (thirty) minutes.
After that you start making the bread, into this hot grease. You have to be
very, very careful because you don’t want it to splatter.
That’s it, so we all know how to make frybread now.
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Name: ______________________________
Kitchen Terms
Navajo Fry Bread
Study these terms to get ready for the crossword puzzle
whip to beat rapidly to incorporate air and to increase volume
tools: wire whisk, rotary beater
scald to heat a liquid such as milk to the simmering point, the liquid forms
bubbles along the sides of the container
grate to rub food on a grater to make small particles
tool: grater
beat to mix ingredients thoroughly, usually in a bowl, using an over-andover motion
tools: mixing spoon, wire whisk, rotary beater, electric mixer
chop to cut food into small pieces
tools: knife, food chopper
combine to mix two or more ingredients together
tools: mixing spoon, wire whisk
dice to cut into small cubes
tool: knife
cube to cut into small squares
tool: knife
pare to cut a very thin layer of peel from fruits or vegetables
tool: vegetable peeler
stir to mix ingredients gently in a circular motion
tool: mixing spoon
fold in to combine two mixtures by gently cutting down through the
mixture, across the bottom, and turning over near the surface spoon stays
in mixture until well blended
tools: mixing spoon, rubber scraper
cream to beat until soft, creamy and smooth
tools: rotary beater, mixing spoon
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Name: ______________________________
Kitchen Terms
Navajo Fry Bread
sift to put a dry ingredient through a fine sieve
tool: flour sifter, strainer
shred to tear food into long, thin pieces; to grate food coarsely on a
grater
knead to work dough by pressing and folding until it became smooth and
elastic
baste to brush or pour liquid over food as it cooks basting adds flavor and
keeps food from drying out melted fat, sauces, or meat drippings may be
used
tools: baster, brush
mix to combine two or more ingredients by beating or stirring
tools: mixing spoon, wire whisk, rotary beater, electric mixer
mince to cut food into the smallest possible pieces
tools: knife, scissors
puree to press food through a food mill or fine strainer to make it smooth
and semi-liquid
marinate to soak in an acid-oil mixture
grease to rub with fat or oil
dilute to add water to another liquid
shaping to form mixture into a particular shape
frying to cook over direct heat in hot oil or fat
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Name: ______________________________
Kitchen Terms Crossword Puzzle
Navajo Fry Bread
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ACROSS
4 To beat rapidly to incorporate air and to
increase volume
6 To mix ingredients gently in a circular motion
7 T o mix two or more ingredients together
10 To cut a very thin layer of peel from fruits or
vegetables
11 To add water to another liquid
13 To work dough by pressing and folding until
it became smooth and elastic
15 To form a mixture into a particular shape
17 To cut food into small pieces
19 To brush or pour liquid over food as it cooks
20 To tear food into long, thin pieces; to grate
food coarsely on a grater
21 To beat until soft, creamy and smooth
21
DOWN
1 To rub with fat or oil
2 To combine two mixtures by gently cutting down through the
mixture, across the bottom, and turning over near the surface
3 To cut food into the smallest possible pieces
5 To combine two or more ingredients by beating or stirring
8 To soak in an acid-oil mixture
9 To cook over direct heat in hot oil or fat
12 To mix ingredients thoroughly, usually in a bowl, using an
over-and-over motion
14 To cut into small cubes
15 To heat a liquid such as milk to the simmering point
16 To rub food on a grater to make small particles
18 To press food through a food mill or fine strainer to make it
smooth and semi-liquid
20 To put a dry ingredient through a fine sieve
21 To cut into small squares
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Kitchen Tools: Terms
Read and study these pages to learn about kitchen tools.
wooden spoon - a wooden cooking implement
consisting of a small shallow bowl with a relatively long
handle used to mix ingredients.
sifter - to separate with a device with meshes or
perforations through which finer particles of a mixture
of various sizes may be passed to separate them from
coarser ones.
measuring cups - containers that come in graduated
sizes, used to measure amounts of food.
measuring spoons - spoons that come in graduated
sizes, used to measure amounts of food.
wire whisk - this kitchen utensil consists of a series of
looped wires forming a three-dimensional teardrop
shape. The wires are joined and held together with a
long handle. Whisks are used for whipping ingredients.
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tongs - grasping devices consisting commonly of two
pieces joined at one end by a pivot or hinged like
scissors.
mano - a stone used as the upper millstone for grinding
foods by hand in a metate.
metate - a stone with a concave upper surface used
as the lower millstone for grinding grains.
cast iron skillet - a small kettle or pot usually having
three or four often long feet and used for cooking on
the hearth.
outside grill - an outdoor cooking utensil of parallel bars
on which food is exposed to heat.
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horno - an outdoor oven.
bowl - a concave usually hemispherical vessel often
used for holding liquids.
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Kitchen Tools: Matching
Cut out the picture of the tool and paste it next to its name.
Copyright 2003 NETC
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cast iron skillet
wooden spoon
bowl
measuring
spoons
wire whisk
tongs
sifter
outside grill
measuring
cups
horno
mano
metate
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Reading A Recipe
Learn to make delicious Navajo Frybread.
1. Abbreviations
Abbreviations are a shorter way to write a long word. Study these
abbreviations used in cooking so you can read the recipe.
tsp = teaspoon
T or tbsp = tablespoon
c = cup
pt = pint
qt = quart
gal = gallon
oz = ounce
lb = pound
doz = dozen
min = minute
hr = hour
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2. Measurements
Measurements tell how much of each ingredient to put in the food.
3 cups of Blue Bird Flour
3 tsp baking powder
1 tsp salt
3 tsp shortening
1 - 1/2 cups warm water
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3. Equivalents
Equivalents are two or more ways to make the same measurement.
3 tsp = 1 tbsp
=
4 tbsp = 1/4 cup
=
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4. The Recipe
Read the recipe all the way through before moving on to the next step.
Navajo Fry Bread Recipe
Ingredients:
3 cups of Blue Bird Flour
3 tsp baking powder
1 tsp salt
3 tsp shortening
1 - 1/2 cups warm water
Mix the flour, powder, and salt together in a bowl. Add shortening, break
up into small pieces with fingers. Pour small amount of warm water at a
time in a corner of the bowl until flour is formed into dough. Work dough
inside bowl, knead well until dough becomes soft, not sticky. Let stand in
covered bowl for at least 30 minutes. Heat oil or shortening in a cast iron
skillet at a high temperature. About 1/2 the pan should be full of hot oil.
Form dough into a ball and flatten out carefully. Slide the flattened dough
into the hot oil. Cook the dough until it becomes brown and then flip it
over. Remove the fry bread and let stand a few minutes before eating.
Copyright 2003 NETC
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5. Assembling Ingredients and Tools
The recipe lists what you need in the ingredients and instructions.
First, gather the ingredients.
Blue Bird Flour
baking powder
shortening
salt
warm water
Next, gather the tools.
measuring cups
measuring spoons
cast iron skillet
bowl
spatula
Make sure you have everything before you start!
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6. Following a Recipe
It is important to read the recipe carefully and follow each instruction.
Don't forget the safety rules you learned earlier, and always ask a
grownup for help when using a stove!
You've already assembled all your ingredients and tools, so take a look at
the recipe card again.
Read each instruction and follow it, checking the ingredient list for
amounts. When you’re done, enjoy eating the delicious frybread you
made!
Copyright 2003 NETC
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What’s Wrong with this Recipe
Read these recipes and find what is wrong with each one.
Recipe #1
Navajo Tacos
1 pkg. Pillsbury Country Biscuits
chili
lettuce, shredded
tomatoes, chopped
cheese, shredded
onions, chopped
Roll individual biscuits into thin circles. Heat oil in a cast iron skillet. Deep
fry and drain. Place one on plate and top with chili. May add sour cream
and salsa if desired.
What is wrong with this recipe?
Copyright 2003 NETC
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Recipe #2
Navajo Cornbake Casserole
Three 15-ounce cans whole yellow corn
1 cup polenta, cooked
1/2 cup green onions chopped fine
3/4 cup mild green chili, chopped
(canned or frozen)
2-1/2 cups cheddar cheese
18 large eggs, beaten
2 teaspoons garlic powder
1/4 teaspoon garlic powder
1/4 teaspoon red cayenne pepper
1/2 cup sour cream
paprika
Sauce:
1/2 cup all-purpose flour
3/4 stick butter
3 cups milk
1-1/2 cup cheddar cheese
garlic powder
salt
cayenne pepper
green chili (optional)
1/4 cup cream sherry (optional)
The day before serving, prepare casserole. Spray 15 x 10 x 2-inch Pyrex
glass baking dish with non-stick cooking spray. Mix together corn, green
onion, polenta, chili, and cheese. Arrange on bottom of baking dish. Mix
together remaining ingredients: beaten eggs, garlic powder, cayenne
pepper, and sour cream. Pour over casserole. Cover with plastic wrap
and refrigerate overnight.
Next morning, remove plastic wrap from baking dish, sprinkle casserole
with paprika, and bake for 45 to 55 minutes or until set in center. Serve
with sauce, if desired. Sauce: Make a roux by mixing flour and butter and
cooking together. Add milk and whisk until smooth and mixture starts to
thicken. Add cheddar cheese and continue to whisk. Add garlic powder,
salt, cayenne pepper, and green chili. Taste test. Finish with cream sherry.
Taste again. Serves: 12.
What is wrong with this recipe?
Copyright 2003 NETC
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Recipe #3
Navajo Lamb Stew
1 medium onion, peeled
1 lb. lamb chunks
oil
water to cover
2 Tbsp mild red chile powder
2-5 cups cooked pinto beans
2 Tbsp masa or flour
2 Tbsp tomato ketchup
Mexican oregano
garlic powder
Salt and black pepper
Chop onion. Saute onion and lamb in a little oil. Add water to
cover and bring to a boil. Simmer several hours until the lamb is
very tender. Stir the masa or flour into the beans and add the
beans to the lamb.
This is a hearty stew that is very filling on cold nights.
What is wrong with this recipe?
Copyright 2003 NETC
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Recipe #4
Navajo Green Chili
Yield: 6 Servings
3 lb pork shoulder, fat trimmed
onions chopped
cloves of garlic, minced
bacon grease
flour
whole green chili
stewed tomatos
tomato paste
water
salt
dried ground Mexican oregano
Melt bacon grease in a skillet over med-high heat. Put flour into
a paper bag and shake the meat with the flour to coat meat. Add
the meat to the bacon grease a little at a time and brown well and
evenly. Remove the meat to a 5 qt. Dutch oven. Add the onions and
garlic to the skillet and sauté until translucent. Add these to
the pork in the pot. Stir in the remaining ingredients, bring pot
to a boil, and keep stirring every 2-3 minutes. When boiling lower
heat to low and simmer for 45 minutes. Taste, adjust seasonings as
per personal taste, and cook for 30 mins.
What is wrong with this recipe?
Copyright 2003 NETC
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Cooking for a Group
Here is the recipe for Navajo Fry Bread.
This recipe will make 8 pieces of Fry Bread.
Navajo Fry Bread Recipe
3 Cups of Blue Bird Flour
3 tsp. Baking powder
1 tsp salt
3 Tsp shortening
1 ½ cups warm water
Mix the flour, powder, and salt together in a bowl. Add shortening, break
up into small pieces with fingers. Pour small amount of warm water at a
time in a corner of the bowl until flour is formed into dough. Work dough
inside bowl, knead well until dough becomes soft, not sticky. Let stand in
covered bowl for at least 30 minutes. Heat oil or shortening in a cast iron
skillet at a high temperature. About ½ the pan should be full of hot oil.
Form dough into a ball and flatten out carefully. Slide the flattened dough
into the hot oil. Cook the dough until it becomes brown and then flip it
over. Remove the fry bread and let stand a few minutes before eating.
Serves: 8
Using the ingredients below, change the measurements.
INGREDIENTS (8 servings)
3 Cups of Blue Bird Flour
3 tsp. Baking powder
1 tsp salt
3 Tsp shortening
1 ½ cups warm water
Activity 1:: New measurements for HALF (4 servings)
Activity 2:: New measurements for DOUBLE (16 servings)
Copyright 2003 NETC
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