Level D - Foodworks

Kitchen Talk Solutions

Bite 4 - Food Preparation


4a. Meat loaf
Project skill: Making meat loaf
Life skill: Planning and organizing

3. Describe a complete meal with meat loaf as the main dish.

Food item Food group(s) Color
Salad greens with dressing Vegetable/Fats, Oils, and Sweets Green
Meat loaf Meat Brown
Corn on the cob Vegetable Yellow
Sliced strawberries Fruit Red
Baked cloverleaf roll with butter Bread/Fats, Oils, and Sweets Brown/yellow
Peach Cobbler Fruit/Fats, Oils, and Sweets Orange/brown


4b. Oven-baked fish
Project skill: Baking fish
Life skill: Completing a task

2. Was the fish a "fat" or "lean" type?
"Lean" fish include: ocean catfish, flounder, halibut, orange roughy, pollack, scrob, shark, swordfish, turbot, cod, haddock, ocean perch, pike, red snapper, sea bass, sole, tuna, sea trout, and walleye.
"Fat" fish include: freshwater catfish, salmon, tuna, lake or rainbow trout, mackerel, and whitefish.

3. Why did you use a fork to test for doneness?
Generally, fish is done when the flesh flakes or slides apart long natural divisions when fork tines are inserted. The fish should look milky white or opaque in the thickest part. If the flesh resists flaking and is translucent or gray-white in color, the fish should be cooked longer.


4c. Perfect pies
Project skill: Making a double-crusted apple pie
Life skill: Mastering technology
All questions have either no right answer or involve personal feelings.


4d. Sizzling chicken
Project skill: Making oven-roasted chicken and vegetables
Life skill: Mastering technology

3. How did you check your chicken for doneness?
The optimal method of checking chicken for doneness is by using a meat or instant thermometer. The chicken is fully cooked when the temperature reaches 175° - 180°F. If a thermometer is not available, use a paring knife or fork to pierce the thickest part of the thigh. If the juices run clear, the chicken is done. If the juices are pink, the chicken needs to roast longer.


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