LENTILBALLS (TM)
For our food class this term we have beeen studying lots of interest and very important things. For instance, we did lots of baking. And we needed to learn some math and fractions becuase a lot of recipes have fractions. One thing that I enjoyed was seeing a farm in a restaurant. It didn't look like a farm, it looked someone's garden but really big. They called it a farm anyways so thats cool. We talked about leaveing agents emulsifers and protein. The major nutriitions are proteins, fats, and carbohydprates. For our Action Project, we need to substitutie something in a recipe. Some people are substituting a emulsifeer. Some people re substituting a leaveing agent. I will do a substitution of meat with lentils instead. for my experiment, I used the following meatball recipe: 1lb lean (at least 80%) ground beef 1/2cup Progresso™ Italian-style bread crumbs 1/4cup milk 1/2teaspoon salt 1/2teaspoon Worcestershire sauce 1/4teaspoon pepper 1small onion, finely chopped (