1. Caramel Corn Lab Plan

2. Microwave Caramel Corn Ingredients: 3-3.5 quarts popcorn, popped (2 bags) 1 c. brown sugar 1 stick margarine ¼ c. light corn syrup ½ t. baking soda Materials: 1 brown grocery bag 1 sheet wax paper Directions: On the lines provided below, write the abbreviated position title (i.e. HC) next to the step which is to be completed by that position. During the lab, remember to dovetail. ___________1. Pop popcorn in microwave. ___________2. Remove dead kernels and pour popped corn into brown grocery bag. ___________3. Combine brown sugar, corn syrup, and margarine in a 4-cup liquid measuring cup. Microwave for 1 min. then stir with wooden spoon; continue microwaving for 1 minute at a time followed by stirring until the mixture comes to a boil (2-3 min.). ___________4. Remove from microwave and add baking soda. Mix well with wooden spoon. ___________5. Pour foamy syrup over popcorn in brown bag. Don’t pour all in one spot. ___________6. Close bag and shake well to coat popcorn, turning bag in all directions. ___________7. Put bag in microwave and heat on high for 1 minute. ___________8. Take out of microwave and shake well. ___________9. Microwave for 1 more minute, then take out and shake well again. ___________10. Microwave for 30 seconds, and shake well again. ___________11. Microwave for another 30 seconds, and shake well again. ___________12. Pour out on a cookie sheet lined with waxed paper to cool. ___________13. Enjoy!! SOUS CHEF INGREDIENT RESPONSIBILITIES Amounts Ingredients (from staple cabinet only) Measuring Equipment Needed HEAD CHEF INGREDIENT RESPONSIBILITIES Amounts Ingredients (from supply table only) Measuring Equipment Needed Cooking Method (i.e. steam) Cooking Method Category (Dry-Heat with Fat, Dry-Heat without Fat, or Moist-Heat) Cooking/Kitchen Equipment Needed List questions/concerns we have about this recipe or lab.

3. Caramel Corn Lab Plan Kitchen __________________ Period __________ _____________ _____________ ______________ ____________ Head Chef (HC) Sous Chef (SC) Host/Hostess (H) Clean Up (C) Color name namenamename #

4. Caramel Corn Lab Plan Directions: On the lines provided below, write the abbreviated position title (i.e. HC) next to the step which is to be completed by that position. During the lab, remember to dovetail. ___________1. Pop popcorn in microwave. ___________2. Remove dead kernels and pour popped corn into brown grocery bag. ___________3. Combine brown sugar, corn syrup, and margarine in a 4-cup liquid measuring cup. Microwave for 1 min. then stir with wooden spoon; continue microwaving for 1 minute at a time followed by stirring until the mixture comes to a boil. (2-3 min.) ___________4. Remove from microwave and add baking soda. Mix well with wooden spoon. ___________5. Pour foamy syrup over popcorn in brown bag. Don’t pour all in one spot. ___________6. Close bag and shake well to coat popcorn, turning bag in all directions. ___________7. Put bag in microwave and heat on high for 1 minute. ___________8. Take out of microwave and shake well. ___________9. Microwave for 1 more minute, then take out and shake well again. ___________10. Microwave for 30 seconds, and shake well again. ___________11. Microwave for another 30 seconds, and shake well again. ___________12. Pour out on a cookie sheet lined with waxed paper to cool. ___________13. Enjoy!! HC HC & SC HC dovetail w/ step 1 SC HC & SC HC & SC All HC HC HC HC SC HC

5. Caramel Corn Lab Plan Microwave Caramel Corn Ingredients: 3-3.5 quarts popcorn, popped (2 bags) 1 c. brown sugar 1 stick margarine ¼ c. light corn syrup ½ t. baking soda Materials: 1 brown grocery bag 1 sheet wax paper

6. Caramel Corn Lab Plan HEAD CHEF INGREDIENT RESPONSIBILITIES AmountsIngredients (from supply table only)Measuring Equipment Needed 1 brown grocery bag ----- 1 cup brown sugar 1 c. dmc, spatula, spoon 2 bags popcorn ----- 1 stick margarine ---- ¼ cup light corn syrup 8 oz. liquid measuring cup 1 sheet wax paper -----

7. Caramel Corn Lab Plan SOUS CHEF INGREDIENT RESPONSIBILITIES AmountsIngredients (from staple cabinet only)Measuring Equipment Needed ½ t. baking soda ½ t. measuring spoon, custard cup

8. Caramel Corn Lab Plan Cooking Method (i.e. steam) Cooking Method Category (Dry-Heat with Fat, Dry-Heat without Fat, or Moist- Heat) Cooking/Kitchen Equipment Needed Microwave dry-heat, no fat microwave, wooden spoon, 8 oz. liquid measuring cup, ½ t. measuring spoon, rubber scraper, cookie sheet

9. Caramel Corn Lab Plan List questions/concerns we have about this recipe or lab. Do we need pot holders? What is a dead kernel? How do we remove the dead kernels? ? ? ? What is dovetailing?

10. Are there any other questions about the completion of lab plans?