Amanda Potts CUL142 Final Exam - Kaitlyn Sample

1. SALISBURY STEAK
C U L 1 4 2 – F I N AL K AI T LY N S AM P L E

2. HEY Y'ALL! MY NAME IS
KAITLYN SAMPLE AND I AM A
FIRST YEAR STUDENT HERE AT
CAC. TODAY I WILL BE GOING
THROUGH THE COOKING
PROCESS OF MAKING
SALISBURY STEAK.

3. MODULE 2:
• 1. Within this recipe, a lot of fats were
used, especially in the butter and half
and half used.
• 2. Carbohydrates could be found in
the potatoes and flour
• 3. An abundant amount of water could
be found in the mushrooms because
vegetables are made up of majority
water

4. MODULE 3:
• 1. For this meal, I used a metal pan to sear the meat and allow for it to
get a Maillard Reaction. This made the outside of the meat brown
while the inside being cooked using conduction.
• 2. For the potatoes, I used a metal pot to boil them using convection. I
used this technique so the moisture was kept in the potatoes which
made it easier to whip them into mashed potatoes.
• 3. For the gravy, I used the simmering method, conduction. I used the
same pan that the meat was cooked in.

5. INGREDIENTS FOR
MASHED POTATOES
• 1 bag of russet potatoes
• 1 stick of butter
• About 1/8 cup of half and half
• Salt and pepper to taste

6. INGREDIENTS
FOR THE
SALISBURY
STEAK
• Steak:
• 1 pound ground beef
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Gravy:
• 1 cup chopped mushrooms
• 2 garlic cloves
• 1 stick butter
• ¼ cup flour
• 1 cup water

7. PROTEIN – GROUND BEEF
(MODULE 6)
• 1. For the protein protein of this recipe, I used hamburger patties that
me and my dad made that were made out of ground beef. We used
the red meat of a cow to make these patties
• 2. The reason this is red meat is because of the area in which the
meat was taken from the cow. This part of the cow contained more red
muscle fibers which meant the cow used that particular muscle for
more continuous movements such as walking or standing
• 3. When the meat is fully cooked, the bacteria was taken out making it
safe for us to eat. Since this dish was originally made from ground
beef, it was extremely improtant to make sure it is cooked all the way
through because not only was the surface exposed to oxygen, but
also the insides.

8. Here you can see me put vegetable oil
into the bottom of the pan and add in the
hamburger patties to begin cooking them

9. VEGETABLE – MUSHROOMS (MODULE 8)
1. Mushroom are not necessarily a vegetable, they fall more into
the edible plant category.
2. Mushroom contain a stem and then a bulb on the top.
The cap on the top of the mushroom is the most nutritious part.
3. The mushroom helps to boost digestion. It is full of
fibers, proteins, and B vitamins

10. After the meat was completely
finished cooking, it was removed from the
pan and then I put in the mushrooms. I
cooked the mushrooms in the leftover
liquid from the patties to give them a little
bit more flavor. The mushrooms were
sauteed and until they were of a darker
brown and were not the crunchy texture
anymore.

11. STARCH –
POTATOES
(MODULE 9)
• 1. The starch that I used were
potatoes. Potatoes are a tuber that
contain a lot of carbohydrates. They
starch from the potatoes is used to
convert bacteria into other things that
benefit digestion
• 2. When the potatoes are boiled, the
starch granules begin to absorb not
only moisture from the potato itself,
but also moisture from the
surrounding water which begins to
soften the potato.
• 3. the cell membrane of the potato
cell is ruptured and the starch
granules swell allowing for the starch
to disperse.

12. The potatoes were put into a metal pan
that was filled with water to boil them.
After they were tender, they were
strained out of the water. Half and half
and butter were then added to the
potatoes. The butter was added to give
the potatoes a more fluffy consistency as
well as flavor, where the half and half
was used to make the potatoes more
creamy and not as grainy.

13. SAUCE – GRAVY (MODULE 4 AND
MODULE 13)
• 1. For the sauce, I melted a stick of butter into the pan which was the
base. When the butter is melted, it creates two different layers. The
solids settle to the bottom, and the butterfat rises to the top.
• 2. The flour was gradually mixed into the melted butter to thicken
the gravy. The gluten proteins in the flour is what made this possible.
• 3. the process in which flour is used to thicken liquids is called starch
gelatinization. This is where the granules crystalline and groups the
sugars together to absorb the water and form a sort of gel.
• 4. water was added into the mixture to prevent the gravy from
thickening too much.

14. The mushrooms were removed from the
pan. A stick of butter was added and
slowly combined with the flour.

15. After the gravy was to desired
consistency, the mushrooms and patties
were added back in to be cooked all
together.

16. After everything was back to the desired
temperature, it was time to combine them
together. The mashed potatoes and the
salisbury steak were plated together onto
the same plate.