Day 2-No Bake Energy Bites Organization

Put the following actions in order of the steps you will take as you make the No Bake Energy Bites for the Day 2 Activity in the Intro to Culinary Arts Module.

• Measure all ingredients

• Step 3

• Put on Apron. Tie hair back, needed.

• Step 4

• Gather materials

• Step 5

• Wash Hands

• Step 2

• Gather ingredients

• Step 1

Put the following actions in order of the steps you will take as you make the No Bake Energy Bites for the Day 2 Activity in the Intro to Culinary Arts Module.

• Eat & Enjoy!

• Step 8

• Separate to bowls, cover, & refrigerate.

• Step 10

• Leave overnight.

• Step 6

• Add ingredients to mixing bowl and mix.

• Step 9

• Roll dough into 1 inch balls.

• Step 7

Al dente

• Italian term meaning “to the tooth”. Used to describe mainly pasta that is cooked until a slight resistance when bitten into.

• A mixture containing flour and liquid, thin enough to pour.

• To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible.

• To incorporate two or more ingredients thoroughly.

Batter

• Italian term meaning “to the tooth”. Used to describe mainly pasta that is cooked until a slight resistance when bitten into.

• A mixture containing flour and liquid, thin enough to pour.

• To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible.

• To incorporate two or more ingredients thoroughly.

Beat

• Italian term meaning “to the tooth”. Used to describe mainly pasta that is cooked until a slight resistance when bitten into.

• A mixture containing flour and liquid, thin enough to pour.

• To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible.

• To incorporate two or more ingredients thoroughly.

Blend

• Italian term meaning “to the tooth”. Used to describe mainly pasta that is cooked until a slight resistance when bitten into.

• A mixture containing flour and liquid, thin enough to pour.

• To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible.

• To incorporate two or more ingredients thoroughly.

Brown

• To cook over high heat, usually on top of the stove, to brown food.

• To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.

• To cut food into small (about 1/2- inch) cubes.

• To cut food in small cubes of uniform size and shape.

Cream

• To cook over high heat, usually on top of the stove, to brown food.

• To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.

• To cut food into small (about 1/2- inch) cubes.

• To cut food in small cubes of uniform size and shape.

Cube

• To cook over high heat, usually on top of the stove, to brown food.

• To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.

• To cut food into small (about 1/2- inch) cubes.

• To cut food in small cubes of uniform size and shape.

Dice

• To cook over high heat, usually on top of the stove, to brown food.

• To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.

• To cut food into small (about 1/2- inch) cubes.

• To cut food in small cubes of uniform size and shape.