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Caramel Popcorn Prelab Annotations, Lecture notes of Family and Consumer Science

Family and Consumer Science

This comprehensive academic document, authored by Professor John Smith, is designed for the Advanced Environmental Science course (ENV 501) offered in the Fall semester of 2023. The content includes a detailed index covering key subjects such as climate change, sustainable practices, and ecological impact assessments. Each section is meticulously organized to facilitate easy navigation, with in-depth analyses and case studies that enhance understanding of complex environmental issues. The document serves as an essential resource for graduate students seeking to deepen their knowledge and engage critically with contemporary environmental challenges.

Typology: Lecture notes

2021/2022

Uploaded on 01/28/2025

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Caramel Popcorn Prelab Annotations (22 points)
Read the recipe attached before answering the following
questions.
1. (1 point) When is national popcorn day?
Sunday, January 19
2. (2 points) What skills are attained in this lab?
teamwork
3. (2 points) Since we are going to use the large pot on the stove method, what
should the heat be held to?
300oF
4. (2 points) What ingredients do you bring to a boil?
butterter, brown sugar, corn syrup and salt
5. (2 points) When do you add in the vanilla and baking soda?
after removing the sauce from the heat
6. (2 points) How will you know the caramel sauce is ready?
until it has a caramel brown color
7. (3 points) List all the equipment needed for this lab.
An air popper, a big or large bowl with a lid place, a medium saucepot, a boil, a sheet of
parchment paper and a baking sheet
8. (2 points) Why do you need to gently stir the sauce over the popcorn?
TO not break the popcorn and making sure all popcorn is evenly coated and distributed.
9. (2 points) How long do you bake the caramel popcorn in the oven for?
304 minutes
10.(1 point) What temperature do you preheat the oven to?
300F
11.(1 point) We only have 50 minutes to complete this lab. What role will you take
over to ensure you are out by the end of the period? Making the sauce
12. (2 points) Watch this video and list 2 things you noticed or learned.
https://youtu.be/AicHEqnIpS8?feature=shared Video is blocked
pf2

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Caramel Popcorn Prelab Annotations (22 points)

Read the recipe attached before answering the following

questions.

  1. (1 point) When is national popcorn day? Sunday, January 19
  2. (2 points) What skills are attained in this lab? teamwork
  3. (2 points) Since we are going to use the large pot on the stove method, what should the heat be held to? 300oF
  4. (2 points) What ingredients do you bring to a boil? butterter, brown sugar, corn syrup and salt
  5. (2 points) When do you add in the vanilla and baking soda? after removing the sauce from the heat
  6. (2 points) How will you know the caramel sauce is ready? until it has a caramel brown color
  7. (3 points) List all the equipment needed for this lab. An air popper, a big or large bowl with a lid place, a medium saucepot, a boil, a sheet of parchment paper and a baking sheet
  8. (2 points) Why do you need to gently stir the sauce over the popcorn? TO not break the popcorn and making sure all popcorn is evenly coated and distributed.
  9. (2 points) How long do you bake the caramel popcorn in the oven for? 304 minutes
  10. (1 point) What temperature do you preheat the oven to? 300F
  11. (1 point) We only have 50 minutes to complete this lab. What role will you take over to ensure you are out by the end of the period? Making the sauce
  12. (2 points) Watch this video and list 2 things you noticed or learned. https://youtu.be/AicHEqnIpS8?feature=shared Video is blocked

Caramel Popcorn

National Popcorn Day 1-19-

Skills Obtained: Making a Caramel Sauce, Candy Making, Ingredients Weight Measurement Volume Measurement Popcorn Kernels 48g ¼ C. Brown Sugar, Firmly Packed 110g ⅔ C. Butter 113g ½ C. Light Corn Syrup 82g ¼ C. Salt ½ tsp. ½ tsp. Vanilla 1 tsp. 1 tsp. Baking Soda ½ tsp. ½ tsp. Directions:

  1. Preheat oven to 300oF
  2. Using an air popper, pour popcorn kernels in the base and let it heat up for 5 minutes. Have a big bowl ready underneath to catch the popcorn. _Or using a large pot with a lid place popcorn kernels in a pot over medium-high_* heat and cook moving pot constantly until all the kernels are popped.
  3. In a medium saucepot, over medium heat, melt butter and then add to the butter by stirring in the brown sugar, corn syrup and salt and bring to a boil stirring constantly.
  4. Boil for 3-4 minutes or until sugar is fully dissolved and has a caramel brown color consistency.
  5. Remove sauce from heat and add in the vanilla and baking soda.
  6. Pour sauce over the popcorn and quickly stir to coat with a rubber spatula being careful not to break the popcorn and be sure all popcorn is evenly coated and distributed.
  7. Place a sheet of parchment paper down on a baking sheet and lay caramel popcorn in a single layer and bake for 15 minutes to one hour or until set. Remove from oven and break into pieces and serve.