Cooking Methods Observation Lab

Ingredients Needed:
***Preheat oven to 400F.
lb. bag of baby carrots
1 cups water
2 T. Olive Oil, divided
Salt/pepper to taste
c. parmesan cheese, divided
Step One (simmer/boil): Add the water to your sauce pan and place on the stove over high heat.
Complete the worksheet provided as you bring the water to a simmer and then a rolling boil.
Step Two (steam): When the water has reached a rolling boil, place the carrots into the steamer basket.
Carefully place the steamer basket containing the carrots in the sauce pan and cover (DO NOT REMOVE
THE LID). Steam for ten minutes.
Step Three: carefully remove steamed carrots and divide into two equal batches. Using your two batches
of carrots complete the directions below.
Saut:
1.
2.
3.
4.
5.
6.

Place skillet with 1 T. olive oil on the stove and allow it to preheat over medium/high heat.
Add one batch of carrots.
Continue to stir/flip the carrots.
Let the carrots cook until a golden crust appears.
Allow all sides to cook and the carrots are easily pierced with a fork.
Sprinkle with 2 T. parmesan cheese and salt and pepper and serve!

Bake:
1.
2.
3.
4.
5.

Preheat oven to 400F.

Arrange carrots flat on a baking sheet.
Drizzle 1 T. of olive oil over the carrots and stir to coat.
Sprinkle on salt and pepper and stir again.
Place baking sheet in oven and bake 10 minutes until carrots are tender and the carrots are easily
pierced with a fork.
6. Sprinkle with 2 T. parmesan cheese and serve!
**If you are completing this lab at home as a make-up lab, you must take pictures of each cooking
method as it occurs. Show these to your instructor as part of your grade.