Download Pineapple Black bean Guacamole Dip

Party Dip: Pineapple-Black Bean Guacamole
Type of modality
Cooking
Type of play
Solitary if done alone, onlooker for those
watching but not preparing, shared cooperative if
doing in a group.
Intra-group if multiple people, extra-individual if
alone
At least 1
Interaction pattern
# of participants required
Equipment/supplies
Facilities required/environment
Precautions
2 medium sized avocados that are halved, seeded
and peeled, ¼ cup of bottled green salsa (salsa
Verde), 1 tablespoon of sour cream, ½ cup of
finely chopped fresh pineapple or canned crushed
pineapple, ½ cup of canned black beans, 1 fresh
jalapeno Chile pepper that is seeded and minced,
2 tablespoons of finely chopped red onion, 2
tablespoons of chopped fresh cilantro, 1
tablespoon of minced garlic, 1 tablespoon lime
juice, ¼ teaspoon salt, ¼ teaspoon salt, ¼
teaspoon ground cumin. (Tortilla chips or pita
when eating after), large bowl or large container
with lid, knives, spoons, forks, refrigerator,
measuring cup, teaspoon, tablespoon, saran
wrap, rubber or plastic gloves. Little containers if
preparing some of the ingredients before.
Need a counter/ table preferably in a kitchen,
need a refrigerator
Not everyone is able to use a knife for safety
purposes, may want to have everything pre cut
depending on the participants or only let specific
participants with more stable hand eye
coordination capabilities use the knife.
Wear rubber or plastic gloves when handling Chile
peppers because they can burn skin and eyes,
avoid direct contact with peppers as much as
possible and wash hands with warm water and
soap if there is contact.
Task Analysis
1. Lay out ingredients on table.
2. Make sure there are 2 medium sized avocados. Cut them in half, take the seeds out, and peel
them.
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3. In a large bowl mash the avocados; participants can use a fork or spoon to mash by pressing
avocados down towards bowl until spread out in bowl.
4. Stir in ¼ cup of bottled green salsa (salsa Verde) and 1 tablespoon of sour cream until all are
combined.
5. Chop ½ cup of fresh pineapple.
6. Measure ½ cup of black beans.
7. Seed and mince (use a knife and chop into tiny squares) 1 fresh jalapeno Chile pepper while
wearing gloves.
8. Chop and measure 2 tablespoons of red onion.
9. Chop and measure 2 tablespoons of fresh cilantro.
10. Mince 1 tablespoon of garlic
11. Measure 1 tablespoon of limejuice
12. Measure ¼ tablespoon of salt.
13. Measure ¼ tablespoon of cumin.
14. Stir in pineapples, beans, jalapenos, onions, cilantro, garlic, limejuice, salt, and cumin.
15. Cover with lid to bowl or saran wrap and put in refrigerator for 2 hours or until ready to serve.
16. Eat with chips, pita, or vegetables of your choice and ENJOY!
Activity Analysis
Category
Primary body position
Skills
Standing while preparing but can be done sitting as well.
Part of the body required
Hands, arms, eyes to measure
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Movement
Physical
Cognitive
Social
Bending if picking ingredients up off a lower surface; carrying in
the arms when bringing all the ingredients into room, carrying in
the hands for all of the ingredients and the final product; can
hold the ingredients with any or all of the following grasps
palmar, scissor, radial-digital, jaw chuck, and pincer; lifting for
ingredients or objects like the bowl; manipulating for stirring
ingredients, moving around obstacles when multiple people are
helping in a smaller space and the participant needs to move to
the main bowl, moving around and using equipment for stirring,
mincing, measuring, and cutting vegetables; picking up objects
and ingredients; putting objects down like the bowl and
ingredients; reaching for objects and ingredients, releasing
when adding objects to bowl, standing, turning or twisting
arms/ hands when stirring; walking short distances to bowl if
out of reach.
Balance: dynamic sitting/ standing when reaching for objects
and ingredients while sitting and standing; bilateral integration
while holding bowl and adding ingredients or measuring and
preparing ingredients; crossing midline when reaching; fine
muscle coordination for stirring, cutting and mincing; flexibility
when bending and reaching for ingredients, gross muscle
coordination when walking; active range of motion for upper
extremities while mixing and grabbing items and objects; active
range of motion of lower extremities when moving to get other
items or walking to refrigerator; visual-motor integration when
measuring ingredients and pouring them in the bowl.
Arousal/ alertness to make sure doing the correct task;
alternating attention from chopping and measuring different
ingredients; calculation to measure ingredients; categorization
because certain items are stirred together first and can group
them by when they are added to the bowl; concentration on
task; initiation; insight; orientation to person, place, time, and
topographical because if participant doesn’t know these they
may not remember what they are doing so also short term
memory; organizing and planning; reading; recognition of
number, size, shape/ form to measure and mix ingredients;
sequencing to do steps in correct order; time management and
ability to be able to keep time.
Handling criticism if getting instructions or measured something
wrong, heterogeneity or homogeneity if working with other
people, interpersonal interactions to communicate; maintaining
social space if appropriate depending on the space if it is a
group activity; relating with equals if working with others,
relating with persons in authority if someone is in charge;
regulating behavior; social conduct and social cues; showing
respect for other people’s tasks and showing tolerance for
others.
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Perception
Gustatory function, olfactory function, tactile function to feel
the correct items, visual function to measure, auditory function
if giving and/or receiving instructions
Communication/language
Reception of written language to know when and how much to
measure and follow instructions; reception to spoken language
if doing activity with others and getting instructions orally;
reception of signs and symbols to know how much to measure;
expression of spoken language if communicating instructions or
questions to others; producing body language when working
with others
Self-care
Eating, caring for skin and nails before handling objects,
washing and drying one’s hands.
Psychological/emotional (possible) Joy of finishing the task; guilt if messed something up; anger or
frustration if participant or someone else ruins dish.
Ways to simplify or make more complex:
Ways to SIMPLIFY demands
Cognitively
Ways to make more COMPLEX
Start with all ingredients in a
Have all ingredients lined up in storage container or big bag
order on the counter/ table that and have too many of each
they will be utilized in, in the
ingredient.
correct measurements.
Physically
Have everything cut and
measured beforehand and only
have participants add and stir
ingredients in bowl. Have
everyone sit down.
Socially
Have fewer participants, maybe
just instructor and one
participant.
Have everyone stand. Have
participants cut and measure all
ingredients.
Have two people do each
ingredients’ measurement
together.
http://www.bhg.com/recipe/pineapple-black-bean-guacamole/
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