FamilyConsumerSciences.com » Culinary

Learn to Cook While Learning French: The Kitchen of the Future

M.Sandoval — Fri, 06 Apr 2012 08:00:59 +0000

Most of us have listened to TV while cooking before introducing the future kitchen that talks to you. Learn French and how to cook all at the same time. The concept similar to the Wii’s motion sensor senses what you are doing and walks you through the process of making a dish. This new learning kitchen was developed by professor Paul Seedhouse from Newcastle University, U.K. He claims that this tasked based language learning will revolutionize language deficiencies. The kitchen is scheduled to come out the end of 2012.

For innovative teachers, although we may not be able to afford motion sensored kitchens, it is possible to integrate foreign language into culinary classes. One of the ways you can integrate is to partner with the foreign language teachers and make cultural dishes giving instruction in the foreign language then English. You can also have words of the day or vocabulary words for each unit to incorporate more language. Finally, I love to play music during labs that matches the cuisine’s country of origin.

For the macaroni and cheese lab, I’ve included Spanish vocabulary sheet to post in each kitchen. Go over the vocabulary words with your students at the beginning of the lab. Have one lab group member (4 students per group) be the score keeper. Make it a challenge to see what lab group can use the most vocabulary correctly while making their macaroni & cheese!

Macaroni & Cheese Recipe (Half Recipe)
Spanish Vocabular for Macaroni & Cheese (Word)

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Grains unit: Day 4 Pasta Fundraiser

M.Sandoval — Fri, 17 Feb 2012 08:00:42 +0000

Day 4 of the grains unit is the pasta fundraiser. I chose to do pasta as this unit’s fundraiser because most students have cooked pasta before so they have a foundation to help with the intensity that a fundraiser can bring. Depending on the semester and the student’s abilities I have done several different pasta fundraisers.

Materials

Background for Teachers

You can split the fundraiser into two days if you make the sauce and the filling the first day and assemble, cook the pasta the second day. The extra time you have the second half of the first class you can have them take their unit quiz or watch a pasta cookery video.

Links

Lots of Pasta – Tips for making large quantities of pasta

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Grains Unit: Day 3 International Rice Lab

M.Sandoval — Fri, 10 Feb 2012 08:00:34 +0000

Time Frame:1 block

Objective

Apply food selection and preparation guidelines related to rice.

Set

Review Questions: What is the ratio of water to rice? What kinds of rice are there? What is the difference between sushi rice and long grain rice?

Materials

Lab ingredients

Instruction

Go over the characteristics of high quality rice:
- Appearance: grains intact, white, translucent
- Texture: firm but tender, fluffy

Activities

Each lab group will make a different kind of rice from a different culture. Recipes I use are under the “links” section.
When the rice is finished everyone will taste all the different kinds of rice.
While the rice is cooking students are to work on their lab worksheet using their Food for Today textbook.

Evaluation

Graded Rice Lab Questions

Attachments

Rice Lab Questions (Word)

Links

Chinese Fried Rice Recipe (we omit the meat)
Curried Basmati Rice
Spanish Rice
Persian Rice
Risotto (Italian)

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Grains Unit: Day 2 Grains Cooking Lab

M.Sandoval — Fri, 20 Jan 2012 08:00:24 +0000

This lesson is the second lesson of the grains unit. It is a grains cookery lab where each lab group makes a different grains dish and the class samples and taste tests them all. It is a great way to have students try a variety of grains without breaking the bank or spending too many days on it.

Time Frame: 1 block

Objective

Apply food selection and preparation guidelines related to grains.

Set

Review from Introduction: What are the three most common grains in the US? What is the difference between short and long grain rice? What is the ratio of water to rice? Name some uncommon grains.

Materials

Food for Today or other text book worksheet on the grains unit
Bran
Pearled Barley
Quinoa
Buckwheat Flour
Bulgar

Background for Teachers

A few notes on the recipes. First of all the recipes finish a different times. I usually assign a book worksheet (I use Food for Today) along with the lab worksheet so as individual groups finish cooking or are waiting for something they work on book work. As taste test samples are done students sample and fill out the lab worksheet.
I also have a maximum of 20 students per class. I have students only make one recipe (recipe serving sizes vary)….these are taste test samples not full meals. That being said I have the bran muffin group make mini muffins and the buckwheat pancake group make enough small pancakes so each person can have one.
Note there are several ways to deal with the Tabbouleh recipe. The first is to soak the Bulgar for the students (1 hour) or at least start it so there is 15 minutes remaining. The second is to have them taste this recipe the following class since the flavor deepens with time sitting in the refrigerator. I would suggest the later if you are going to give a quiz on grains the next class…then they also get to eat. I don’t know about your students by mine like to eat every class!

Instruction

Go over the standards of quality for grains. Have students write them down in their notes.
- Grains should not be so soggy/mushy that they become clumpy in most circumstances. Distinct particles, granules or flakes.
- Pasta should not be over cooked so that it turns into a slimy, sticky, clumpy mass. Instead it should have distinct strands or pieces and be tender but not mushy to bite.

Activities

Each lab group will make a different grains recipe.
- Barley Soup
- Buckwheat Pancakes
- Quinoa Pilaf
- Tabbouleh
- Bran Muffins
When everyone is complete, have students sample each of the recipes and fill out the taste test lab sheet.
While grains are cooking or while groups are finishing cooking students should work on textbook grains worksheet.

Closure

Class Oral Evaluation: Take a vote on the class’ favorite grain recipe. Was anyone surprised that they liked a grain that they wouldn’t have normally thought they would like? Why is eating whole grains important?

Evaluation

Graded Grain Lab Worksheet (below)

Attachments

Grains Lab Recipes (Word)
Grain Lab Worksheet (Word)

Links

Quinoa Cookies

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Grains Unit: Day 1 Introduction

M.Sandoval — Fri, 13 Jan 2012 08:00:20 +0000

Need ideas for your grains unit? Look no further! Taste tests, power points, videos, labs, and unit quizzes.

Time Frame: 3-4 blocks

Objectives

Apply food selection and preparation guidelines related to rice, grains, and pasta.
Identify types of rice (brown, instant, long grain and short grain), and cooking methods for rice.

Identify cooking methods for pasta.
Identify the functions and food sources of fiber.
Identify foods high in natural fiber, and how to increase the bulk in low-fiber foods.

Set

Class Questions: What is a grain? What is the difference between whole grain, multi-grain, and white bread? What are the health benefits of grains?

Materials

Projector/Computer
Cooking at the Academy (DVD)
366 Delicious Ways to Cook Rice, Beans, and Grains
Bob’s Red Mill Cookbook: Whole & Healthy Grains for Every Meal of the Day
Betty Crocker Whole Grains: Easy Everyday Recipes
- Grains (for samples, taste tests, and grains cooking lab)
  - Kamut
  - Quinoa
  - Buckwheat Flour
  - Amarantha
  - Rye Berries
  - Oat Grouts
  - Triticale Rolled Flakes
  - Bulgar
  - Jasmine Rice
  - Couscous
  - Polenta
  - Instant Rice
  - Wild Rice (actually a grass not grain)
  - Long Grain Rice
  - Barley
  - Arborio Rice

Instruction

PowerPoint lecture
Taste test most grains that are discussed in the lecture (prepare these ahead of time and/or pass around bags of them for students to look at)

Activities

Day 1: Introduction PowerPoint & Grain tasting and/or handling
Day 2: Grains Lab (Quinoa pilaf, Barley Soup, Bran muffins, Buckwheat pancakes, Tabbouleh)
Day 3: Rice Lab
Day 4: Pasta Fundraiser (lasagna, stuffed shells, chicken Alfredo)
Day 5: Quiz/Test & Cooking at the Academy Video

Background for Teachers

Depending on your time frame for this unit you can either have samples prepared of each of the unusual grains or you can have the class make these grains by having each lab group (3-4 students) make a different grain recipe.

Evaluation

Grains Unit Quiz

Attachments

Links

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“Chopped”

H.Waugh — Fri, 30 Dec 2011 08:00:15 +0000

Ever seen the television show “Chopped”? My students love to watch it and have been bugging me to let them compete in our class. However, with large classes, short bells, and limited budget, it was proving to be a bit difficult. However, I think I have figured out a good way to go about it. I think it’s a great and of the year project as well, because it helps get rid of extra food in a good way.

Time Frame: 3Periods
Class Size: 20

Objective

The students will compete together and against other kitchen groups in style of the TV show “Chopped”.

Materials

Kitchens, secret ingredients, pantry and fridge of other ingredients.

Background for Teachers

If you haven’t seen the show then you may want to watch it.

Instructional Procedures

First day watch chopped and plan. Elect half of team to be in charge of entrée, half of team to be in charge of dessert. That team is also in charge of your own clean-up.
Second day, is day of entree cooking, 3rd day is dessert. Can only take ingredients from demonstration table (including spice drawer and white bin), and designated fridge. Can’t take ingredients back to table though, you must measure them out at demo table.
On days students aren’t cooking, students are in charge of judging; can’t vote for their own team. Vote for 1st, 2nd and 3rd place
To determine winner – at the end of both days, count up points. Each 1st place vote = 3 pts, 2nd place = 2 pts, 3rd place = 1 pt. Team with most points, after both rounds, wins!

Activities

Since the food needed to be somewhat simple and quick, but also fun, this is what I came up with, but feel free to create your own secret ingredients.

(Wednesday) Day One: Entrée – 35 minutes
- Need samples for roughly 12 people
- Secret Ingredients:

½ lb. chicken (7 lbs chicken)

1 Red peppers (13 peppers)

1 Zucchini (13)

½ c. Orange Juice (2 jugs)

(Thursday) Day Two: Dessert – 30 minutes
- Need samples for roughly 12 people
- Secret Ingredients:

1 can Manderian Oranges (13 cans)

1 tubes of biscuit dough (13 biscuits)

1 container strawberry yogurt (13 strawberries)

Other things for pantry:
- Onions (1 bag)
- Salsa
- Lemons (6 lemons)
- Chocolate
- Whip Cream
- Cream Cheese (4 bars)
- Marshmallows (2 bags)
- Pasta
- Cans of tomato
- Eggs (2 containers)
- Pretzels
- Graham Crackers
- Peanut Butter
- Ramen noodles (13 packages)

Attachments

Chopped Rules (PPT)

Links

Chopped Casting

Works Cited

Chopped: Food Network

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Thanksgiving Ideas for your Classroom

M.Sandoval — Mon, 14 Nov 2011 08:00:58 +0000

The holiday season can be stressful for us as the students get riled up in anticipation of school break, classes get shorter making it hard to cram our lessons into half days, and our personal lives get busy. I personally view holidays as a way to celebrate with students and take some of the pressure off of the normal academia pacing that at this time of the semester can leave us all exhausted. Here are a few holiday ideas to either help your department raise money, fit in some extra holiday excitement, or comply with a half day schedule.

Fundraisers

Thanksgiving Pie Fundraiser

Baking & Pastry

Hospitality

Turkey Placeholders

Sewing

Felt Turkey Pins
Turkey Chair Covers
Soft Pumpkins These can be made into pincushions

Preschool

Community Service

Life Skills

Collage Family Tree

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Creepy Crawly Yummy Bug Recipes

M.Sandoval — Mon, 31 Oct 2011 08:00:23 +0000

In many parts of the world people eat insects as part of their daily diets. Insects are high in protein and have even been stated as possibly being the answer to the world’s hunger problems. Let your students decide for themselves by exploring entomophagy (bug eating) through this fear facing food lesson.

Set

Start this lesson by watching this YouTube clip of the launch of a bug food cart and Americans’ reactions to this absurd food choice

Materials

Insects As Food, including: Casu Marzu, Bombyx Mori, Mezcal, Honeypot Ant, Cordyceps, Mealworm, Grasshopper, Witchetty Grub, Bogong Moth, Milbenk se, Huhu Beetle, Entomophagy, Maguey Worm, Gonimbrasia Belina, Hypopta Agavis, Chapulines, Belostomatidae
Man Eating Bugs: The Art and Science of Eating Insects by Peter Menzel and Faith D’Aluisio
Insects as food: Bombyx mori, Mezcal, Casu marzu, Locust, Cochineal, Entomophagy, Cordyceps, Grasshopper, Gonimbrasia belina, Belostomatidae
Eat-a-Bug Cookbook: 33 Ways to Cook Grasshoppers, Ants, Water Bugs, Spiders, Centipedes, and Their Kin by David George Gordon.
Bug Snacks like dried crickets, chocolate covered worms, etc.

Instruction

Taste test- provide bugs to taste like dried crickets
Bug cooking demonstration. Purchase live insects at a company like Grubco. I suggest demonstrating recipes like chocolate cricket cookies or Grasshopper kabobs (recipes below)

Activities

Using the internet students will pair up and answer the questions found on the entomophagy worksheet
Students will then present their findings and recipes to the class. You can have students create a glog (online poster) on the subject or simply hand in their worksheets depending on how much time you have.
You may also choose to assign an edible insect to a group of students to research, find recipes, figure out how to raise, etc and present a poster on that subject.

Extensions

Make this lesson a mini project by having students create a menu of insect dishes including pictures, descriptions, pricing, etc.

Attachments

Links

The ‘ick’ Factor: Bugs Can be Hard to Swallow (Article)
Nova: Master of the Killer Ants: Bugs you can Eat (Country Data)
Glogster (Online Poster Creation)
FDA Food Defect Levels
How to Raise Mealworms
Insects and the American Indians
InsectsareFood.com
Insect Recipes
Grubco (Purchase Live Insects)

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Sandwich Glog Project

K.Graybill — Fri, 21 Oct 2011 08:00:40 +0000

Tired of messy physical posters? Introducing Glogs–virtual, interactive posters that don’t take up physical space and are a blast to create. Use this new virtual poster technology with any subject! This lesson is a fast, fun way to teach students about sandwiches and incorporate technology all at the same time!

Time Frame: 1-2 blocks

Objective

Apply food selection and preparation guidelines related to sandwiches.

Set

Ask students to pair up and take out a blank sheet of paper. Give them one minute to list as many sandwiches as they can. The team that wins will get first pick for their sandwich project.

Instruction

After going through a lesson/ppt on sandwiches, students sign up for a specific sandwich.
- Po’ Boy
- Submarine
- Philly Cheesesteak
- Dagwood
- Cuban
- Gyro
- Sloppy Joe
- Tuna Melt
- Hamburger
- Hotdog
- Taco
- Runza
- Caprese
- BLT
- Muffuletta
- Lobster Roll

Activity

After researching the information required on the rubric about their sandwich students create a GLOG (a virtual poster) at www.glogster.com
Sample:

Extensions

Day 2: Various types of sandwiches can then be prepared in the lab to demonstrate different types of sandwiches as well as cooking methods. You can make this into a graded cooking demonstration or have every student make their sandwich, plate it then present how they were made to the class along with their glog.
Glogsters can be used to incorporate technology into the curriculum and can be used with any subject. Links to articles and videos can be embedded into the glog as well. Students really enjoy making these and they are much neater than paper posters.

Attachments

Sandwich-Glog-Project (Word)

Links

Websites

Gloster

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Vanilla Lesson Plan

M.Sandoval — Fri, 30 Sep 2011 09:01:59 +0000

Vanilla is expensive and vanilla beans even more so. This is a great lesson to teach students about vanilla without breaking the bank. One vanilla bean required!

Time Frame: One Block + Eating Creme Brulee the next class
Objective The student will describe the process of making vanilla and the steps of making creme brulee.
Set

Have students partner up and complete the vanilla trivia game. Time them to see who can come up with the most correct answers the fastest.

Materials

Projector & Computer
One vanilla bean
Ingredients for Creme Brulee

Instruction

Short lecture on the history and process of making vanilla

Activities

Creme Brulee demonstration. Have students take notes on the process of making the dish. Offer extra credit for any student that makes it at home.
Alternative – show this YouTube video in place of a live demonstration.

How to download a YouTube video

Background for Teachers

My favorite recipe is from Alton Brown but you may have your own. Note you will demonstrate how to make creme brulee but the students won’t be able to sample the finished product until the next class as it requires 2 hours in the refrigerator.
Alternative for classes back to back is to premake some creme brulee so each class can sample and use each classes demos for another class’ samples.
Don’t have a blow torch or not going to get away with using a blow torch in school? No problem use the broiler just keep your eye on them. I also find that Sugar in the Raw works good to add the crunch if you can’t use a blow torch.

Attachments

Websites

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Taste Bud Test

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