Physically Analyzed Recipe


Bow-Tie Pasta

Level: 2

Procedure

1 ½ pounds beef boneless sirloin steak
3 cups cut asparagus
2 medium sliced onions
1 ½ cups beef broth
4 cups cooked bow-tie-shaped pasta
1 cup tomato puree
3 tablespoons basil leaves
3 tablespoons chopped sun-dried tomatoes
¼ teaspoon pepper
4 tablespoons freshly grated Parmesan cheese

Steps

- cook pasta in hot water for 5 - 7 min
- spray skillet with nonstick cooking spray
- cut beef into 2-inch strips
- heat skillet over medium heat
- cook asparagus, onions and 1 cup of beef broth 5 - 7 minutes, stirring occasionally, until liquid has evaporated
- remove from skillet
- add beef to skillet & cook, stirring frequently, about 2 minutes
- return vegetables to skillet
- add remaining broth and ingredients except cheese
- cook about 2 minutes, stirring frequently
- remove from heat
- sprinkle with parmesan cheese

Analysis

Labour: about 20-30 minutes

Cutting / chopping:
- cut vegetables and beef by holding ingredient to be cut with left hand and cutting with right hand
- 8 minutes of neck flexion and 8 minutes of repetitive right arm movement
- cutting intervals are short (usually under 5 minutes), allowing for rest in between

Stirring:
- 5 minutes
- stirring intervals are short (usually under 5 minutes), allowing for rest in between
- this recipe requires frequent stirring which involves motor control and coordination as well as concentration

Pasta:
- 2 lifts are involved, one transferring the pot (filled with water) from the sink to the burner and the second, transferring the pasta and pot back to sink to drain
- two hands should be used for extra strength / stability

Grating parmesan cheese:
- hold cheese grater with left hand and block of cheese in right hand
- involves up and down elbow (and arm) flexion






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