Enrichment Unit: Culinary. Learning Goals: National Event: Resources:

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1 Enrichment Unit: Culinary Learning Goals: Gain an appreciation for cooking Be exposed to a variety of culinary techniques Experience a variety of food Learn about the job of a chef Learn about kitchen and cooking safety Demonstrate culinary skills Develop new vocabulary Discover the use of math and science in cooking Demonstrate table essentials-setting a table; table manners Prepare items for scheduled event National Event: Friendship Feast (Check syllabus for date) Each week, children learn a different culinary technique and or recipe Plan your feast with the children, choosing the food to prepare and table decorations In preparation for the feast, post notices to parents to insure a wellattended event Resources: Cook and Learn/ A Cook Book: Pictorial Single Portion Recipes by Beverly Veitch; T. Harms Better Homes and Gardens New Junior Cook Book

2 Enrichment Unit: Culinary Week 1 Introduction (1 hour total) To begin, designate an area or tables for preparation, cooking and eating. Each cooking day, gather all supplies, non-perishable food, utensils and recipes in a container for easy access. Discuss kitchen, cooking and food handling safety with the children. Caution against hot foods and cooking surfaces. Discuss teacher vs. child cooking areas. Use child size utensils and cutting boards. If possible purchase small paring knives or use plastic knives or craft sticks for spreading soft items. Demonstrate knife handling safety. Talk about health and proper hand washing. Cough in your elbow; spoons for mixing vs. spoons for tasting, and double dipping. Display pictures of proper hand washing and kitchen safety. Encourage oral communication-discuss their observations, chart/graph favorites and share their reactions of the foods tasted. Start with simple recipes until the children become familiar and comfortable with the cooking process. Use pictorial recipes to show each step of the recipe-this will encourage pre-reading through the picture ques. Week 1 Vocabulary Recipe Ingredients Stir Blend Mixing bowl Utensils Measuring cup; Measuring spoon

3 Wash hands before you prepare food

4 Tasting Games Materials: Orange rind-bitter Potato chips-salty Lemon-sour Sweet-brown sugar; honey Teacher prep: Place items in bowls Explain the game Sample each item Discuss the differences; which one is your favorite? Least favorite? Why? Notes: Graph the results Other food varieties to try: cheese, fruit, raw vegetables, melons, beans, spices

5 Fruit Shake Materials: Ingredients for individual serving 1 strawberry 1 slice of banana 1 orange section ¼ c. pineapple juice 1 tsp. sugar 2 small ice cubes Blender Teacher prep: Place items in bowls Set out picture recipe cards Demonstrate the assembly line process Moving left to right, fill your cup with ingredients pictured Pour into blender, blend for 30 seconds Enjoy! Notes: Encourage a test kitchen Substitute with different fruit or fruit juices

6 Pictorial recipe cards-fruit shake 1 strawberry 1 slice of banana 1 peeled orange section ¼ cup pineapple juice 1 tsp. sugar 2 ice cubes

7 Enrichment Unit: Culinary Week 2 Table Essentials (1 hour total) Set a table to demonstrate proper placement using utensils, napkins, cups and a placemat. Use snack and meal time to practice good manners. Invite children to eat family style practicing passing food and selfserving. Encourage socialization. Role-model meal time conversation. Prepare decorations used for national event. Prepare placemats or other table decorations for national event. Discuss menu and food choices for national event. Prepare another recipe with more ingredients Week 2 Vocabulary Words: Table manners Please Thank you Place setting Serve Resources:

8 Placemats Materials: Sheet of construction paper Markers/crayons Stickers Contact paper Teacher prep: Provide materials Contact paper completed placemats Save at center for national event Decorate the sheet of paper Design a placemat with your favorite colors, food items, etc. Write your name Notes: If desired trace a place setting template on the placemat for children to color and have as a guide

9 Napkin Rings Materials: Paper towel tubes-cut into 2 pieces Paint Glitter/sequins Teacher prep: Provide materials Cut paper towel tubes Decorate the round pieces Embellish with glitter or sequins Notes: Optional idea: use elastic cord and seasonal/fall colored beads for a festive jeweled look.

10 Lettuce Wraps Materials: Iceberg lettuce-large pieces Turkey/chicken cubed Carrots Cucumbers Tomatoes Cheese cubes Ranch dressing (or other dressing) Teacher prep: Provide materials Set up assembly line Chop/dice cheese and lunch meat Slice veggies Working left to right, follow the assembly line Choose your favorite foods; assemble a lettuce wrap Notes: Try a savory or sweet version Mix an egg or tuna salad filling Spread with Nutella or other spread, sprinkle with raisins

11 Cheese Wafers Materials: Ingredients for individual serving 1 T. Cheddar cheese 1 T. Butter 2 T. Flour ½ tsp. sesame seeds Toaster Oven Cheese grater Small bowls/spoons Teacher prep: Place items in bowls Set out picture recipe cards Demonstrate the assembly line process Moving left to right, fill your bowl with cheese, butter and flour Mix well Roll into a ball Flatten; place on foil or cookie sheet Sprinkle with sesame seeds Notes: Bake on 375 for 6-8 minutes

12 Pictorial recipe cards-cheese Wafers 1 T. cheddar cheese 1 T. butter 2 T. flour mix well roll in a ball; flatten Sprinkle on sesame seeds; bake

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14 Enrichment Unit: Culinary Week 3 and Week 4 Little Chefs (2-3 hours total) Set a table to demonstrate proper placement of dishes and utensils. Continue to introduce new cooking vocabulary. Talk about the job of a Chef. Have pictures available demonstrating a chef in action. Make a chef hat for this week s art project. Prepare a multi-step recipe. Remind parents about national event. Create in house marketing, send s and web posts about event. Begin finalizing plans for national event. Finalize menu choices/theme for the national event. o Breakfast/brunch o Lunch o Finger foods o Snacks and beverage o 3-course meal o Desserts Vocabulary Words: Culinary School Chef Chef s coat Chef s hat

15 Chef Hat Materials: 10 x 12 white tissue paper White poster board Paper clips Tape Markers Teacher prep: Provide materials Cut poster board into long strips Assist children with measurement and securing Fold in half the long way, 3 sheets of 10- by 12-inch white tissue paper Gather and tape one of the short sides of each sheet along width of a strip of white poster board Overlap the sheets slightly Curl the poster board band tape side out, place it around head, secure with paper clips Gather the tissue at the tip, taping it tightly together and cutting off any excess tissue. Remove the paper clips, turn right-side out, reattach the paper clips, puff out the tissue. Notes:

16 French Toast Materials: Loaf of bread Eggs Milk Dash of cinnamon Electric skillet Wisk Butter syrup Teacher prep: Provide materials Set up working stations Cut bread into quarters or triangles for ease Notes: With teacher s assistance, beat eggs in bowl Add 1T. of milk and dash of cinnamon Wisk well Using a fork, pierce a piece of bread and dip into egg batter Place on plate and pass to teacher After cooked-spread butter and pour syrup Enjoy! Optional add ins: Use flavored jam for the spread Sprinkle powdered sugar Add fresh fruit

17 Quesadilla Materials: Flour tortilla Cheese Chopped chicken ( or other meat) Olives Chopped bell pepper, other veggies Cheese grater Small bowls Teacher prep: Provide materials Set up working stations Help chop veggies and shred cheese Work your way through the assembly line moving left to right Choose a tortilla and the items Fill your tortilla on one side Fold over Microwave for 20 seconds or until cheese is melted Notes:

18 Apple Pockets Materials: Apples Cinnamon Butter Small biscuits Toaster oven Cutting board Small knives Pastry brush Teacher prep: Provide materials Set up working stations Preheat toaster oven Melt butter in microwave Dice apples Work your way through the assembly line moving left to right Flatten a biscuit, add apples, sprinkle with cinnamon, and fold in half Press down to seal the edges Brush melted butter on top Notes: Bake at 375 for 15 minutes or lightly brown

19 Breakfast Wrap Materials: Eggs Turkey sausage or bacon Cheese Diced veggies (mushrooms, peppers, onions) Cooked/diced potatoes Salsa Flour Tortillas Teacher prep: Provide materials Set up working stations Crack and scramble eggs with children Work your way through the assembly line moving left to right Choose a tortilla Choose your fillings Roll up tortilla half way, fold bottom edge in and continue rolling to secure wrap Notes: