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.
Interaction pattern / Intra-group if multiple people, extra-individual if alone
# of participants required / At least 1
Equipment/supplies / 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.
Facilities required/environment / Need a counter/ table preferably in a kitchen, need a refrigerator
Precautions / 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.

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 / Skills
Primary body position / Standing while preparing but can be done sitting as well.
Part of the body required / Hands, arms, eyes to measure
Movement / 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.
Physical / 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.
Cognitive / 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.
Social / 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.
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 / Ways to make more COMPLEX
Cognitively / Have all ingredients lined up in order on the counter/ table that they will be utilized in, in the correct measurements. / Start with all ingredients in a storage container or big bag and have too many of each ingredient.
Physically / Have everything cut and measured beforehand and only have participants add and stir ingredients in bowl. Have everyone sit down. / Have everyone stand. Have participants cut and measure all ingredients.
Socially / Have fewer participants, maybe just instructor and one participant. / Have two people do each ingredients’ measurement together.

http://www.bhg.com/recipe/pineapple-black-bean-guacamole/

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