1. Fettuccini Alfredo Lunch/Dinner Unit 9 th Grade Food for Life

2. Terms/Tools/Techniques al dente – “to the tooth” – the Italian expression describes pasta that’s cooked so as to be firm but not. It also describes vegetables that are cooked "tender crisp”. reduce- To thicken and intensify the flavor of a liquid by rapidly boiling the contents in an uncovered pan in order to evaporate excess liquid.

3. Baked Chicken Nuggets www.allrecipes.com Ingredients: 1 large boneless, skinless chicken breast 1/3 cup Italian seasoned bread crumbs 2 T Parmesan cheese 1/8 tsp. salt 1/8 tsp. thyme or 2 pinches ground thyme 1 t. Basil 3 T. melted butter

4. Fettuccine Alfredo Ingredients 1/3 pound dried fettucine 2 tablespoons butter 1-2 T shallot, minced 1/3 cup heavy cream 1/3 cup finely grated Parmigiano-Reggiano Dash salt Dash ground black pepper Fresh parsley, for garnish, optional Directions Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 2 tablespoons of the pasta cooking liquid. While the pasta is cooking, melt the butter in a medium saucepan over medium- high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat. Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately. You have approx 35 minutes to complete the lab and clean up! Gather and prepare ingredients within 5 min. 15 min. 15 min 20 min.