Time Frame:1 block
Objective
- Apply food selection and preparation guidelines related to rice.
Set
- Review Questions: What is the ratio of water to rice? What kinds of rice are there? What is the difference between sushi rice and long grain rice?
Materials
- Lab ingredients
Instruction
- Go over the characteristics of high quality rice:
- Appearance: grains intact, white, translucent
- Texture: firm but tender, fluffy
Activities
- Each lab group will make a different kind of rice from a different culture. Recipes I use are under the “links” section.
- When the rice is finished everyone will taste all the different kinds of rice.
- While the rice is cooking students are to work on their lab worksheet using their Food for Today textbook.
Evaluation
- Graded Rice Lab Questions
Attachments
- Rice Lab Questions (Word)
Links
- Chinese Fried Rice Recipe (we omit the meat)
- Curried Basmati Rice
- Spanish Rice
- Risotto (Italian)
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