Choose a healthy dinner entree recipe to make for this lab. Watch the video below to get inspired. 

As a summary to this unit, you will prepare a nutritious entree meal. You must include all the food groups in your meal. You need to have a protein (like chicken breast, lentils, etc.) as well as carbohydrates which include one vegetable/fruit AND one whole grain (For example have asparagus for the vegetable and herbed rice for the whole grain).

You can use a family recipe or find one on the internet. You must choose a recipe where you cook the food on the stove and/or in the oven. You can click on the following link for some recipes or try one of the recipes from the video above. 

Healthy Entree Recipes

Please download this document and fill it in to be submitted for your lab mark.

LAB INFORMATION

1. You will need to find a recipe for your entree.

PHOTOS

2. For all labs, you need to take a minimum of 8 pictures of you preparing this product. 

• You must be clearly visible, including your face, in at least 4 of the pictures.  You can take selfies or have a friend or family member take photos of you in action. Make sure to take images of the entire process. Marks will be taken off if you do not. 
• You must clearly show the steps that you have taken to make the product. Take photos of yourself measuring the ingredients, dicing, sifting, cutting in, folding, rolling, whisking, flipping, etc. 
• You must have photos of your final product. Take an image of it as a whole. Then have a final presentation image where you plate your product so that it is ready to serve. An example would be showing the final cooked version of your protein, vegetable/fruit, and whole grain. Then find a decorative plate to nicely plate each food group on to. You can even add a nice napkin and something to drink with it.

EVALUATION

3. You must fill out an evaluation of your product. This includes an evaluation done by yourself and an adult. Be sure to use descriptive words and discuss the process, the product, expectations, previous experience and anything else you observed while making this product. Use your five senses in your descriptions. Be detailed and creative with your word choice. Ask the adult who is tasting your food to do the same in their evaluation.

Marks: 25