1. Culinary Prep Class LSHS

2. 1.Take out a piece of notebook paper 2.Put the regular heading on it with the assignment title “Carrot Ginger Saute Demo”. 3.Fold paper hot dog style 4.Wait for further instructions…..

3. This is what you will write on your paper Fact Why it’s important (why I should care) 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Note: You must number your paper & you may write extra information

4. CARROT GINGER SAUTE’ 1T.Olive oil ½C.Onion, sliced 2T.Ginger, minced 1Lb.Carrots, peeled & sliced on the bias 1T.Warm water ¼tsp.Salt ¼tsp. Black or white pepper 1T.Lemon juice 2T. Cilantro, roughly chopped Directions: 1.Heat olive oil in a medium skillet over medium. Add onion and sauté about 2 minutes, stirring frequently. 2.Add ginger and cook for an additional minute. Add carrots and 1 tablespoon water. 3.Cover and continue cooking for 5 to 7 minutes until carrots begin to soften. 4.Lower heat to medium and add salt, pepper, and lemon juice. Cook uncovered for 2 to 3 minutes or until most of the liquid. Garnish with cilantro just before serving. Cost: $1 for 6 servings

5. Olive Oil (1 Tablespoon) Facts: 1.Storage - Cool, dark, environment – refrigeration best. 2.Old oil becomes rancid, fishy, beany aroma or acrid taste. 3.Best tasting olive oil for cooking – EVOO 4.Oil carries and makes it mouthwatering and delicious

6. Onion – ½ cup sliced Saute in olive oil for 2 minutes over medium heat. Brown easily at high temperatures – high sugar content Sweetens when simmered long and slow Eye stinging- Caused by sulfur from the soil. Onions convert it to a variety of defensive chemicals intended to repel predators.

7. More Onion Facts Sweet onions grown in low sulfur soil Soak in ice water to remove the bite! Cook in water – milder & sweeter Cook in hot fat – increases pungency The finer the chop, the stronger the flavor

8. Cut under water Chill or Freeze Use a candle Use goggles

9. Add 2 T. minced ginger and cook for an additional minute Ginger: Underground stem rhizome of tropical plant, Zingiber officinale, originated in Asia Used in classical Greece in it’s dried form and in medieval European cooking Spice cake (gingerbread) from middle ages Mistakenly called ginger root – not a root Fast Facts: Look at the shape of a rhizome of ginger….. Stimulates the production of saliva Gingerol

10. Ginger – Health Benefits Relieves nausea Gastric distress May ease inflammation - arthritis

11. Add carrots &1 T water. Cook 5-7 min... (1Lb.Carrots, peeled & sliced on the bias High sugar content – up to 5% Sometimes used to sweeten foods (carrot cake & muffins Cooking enhances sweetness Sweetest carrots- fall and winter Highest source of Beta-carotene of any food Vitamin A stored in fat cells and liver

12. Fast Facts about Carrots 1600’s, feathery wild carrot leaves used for hair and headdress decorations 2005 – research that falcarinol, a natural fungicide in carrots, may reduce breast cancer risk. Revive limp carrots – soak in ice water for 30 min.

13. Lower heat to medium and add salt, pepper, and lemon juice. Cook uncovered for 2 to 3 minutes or until most of the liquid. Garnish with cilantro just before serving.