Stir Fry Lab Evaluation

Course Competency #5 - I prepare main dishes with ease. FACSE National Standard 8.5.2 – Demonstrate a variety of cooking methods including roasting and baking, broiling, smoking, grilling, sautéing, frying, deep frying, braising, stewing, poaching, steaming, woking, convection, microwaving, and other emerging technologies. Stir Fry Lab Evaluation Name______Period____

Date ______

My jobs in today’s labs were to:

Here’s how our food turned out:

 Vegetables – Describe the texture of the vegetables (crispy, crunchy, mushy, tender, undercooked, overcooked, etc.)

 Meat – Describe the type of meat selected and how it turned out (tender, moist, dry, thoroughly cooked, bite-sized, etc)

 Rice – Select words to explain the texture of the rice (chewy, tender, crunchy, sticky, gooey, gummy, etc.)

The best part of our lab was:

If we were to repeat this lab we would: