Included are sample activities and recipes put together by Bill Yosses and Kitchen Garden Laboratory staff to maximize learning and fun when working with food. In every Kitchen Garden Laboratory lesson you will find science components, healthy recipes, and helpful cooking techniques. Students will learn what to cook, how to cook it, and why it is important to utilize healthy foods in everyday cooking.
Leaders introduce themselves: who they are, fun food fact. Kids introduce themselves with a fun food fact. (i.e. Hi, my name is Annie. I’m in second grade, and every Sunday my family eats pasta). The students will then make their own nametags and team Leaders will describe the week and more specifically, what’s in store for Day #1.
Part One: FLAVORS AND TASTES MINDFULNESS. A SYMPHONY OF THE SENSES & SCIENCE (15 min)
(FIRST, All STAFF AND STUDENTS MUST WASH HANDS)
Then talk about the 5 tastes; salty, sweet, bitter, sour, and umami.
Sample the natural sweet taste with a date or coconut or other NATURALLY sweet.
“Take an uncooked egg, and try to balance it on end on a flat surface., challenging. The intent of this is not to succeed; the intent is simply to help focus attention on this one task in this one moment, noticing details of the texture and shape of the egg, how the weight is distributed, how it responds our attempts to balance it. This can be a fun activity to try with kids.”
Now try to break the egg held end-to-end in the palm of your hand using only your palm.
(NOTE- IT MUST BE HELD END TO END. AND ONLY THE ENTIRE PALM USED TO TRY TO CRUSH IT.)
Part Two: SCIENCE OF COOKING (15min)
If possible, have different kinds of eggs to show-duck, quail, brown, white, blue, spotted, etc. Let kids pass around the eggs and compare the different kinds.
Hard-boiled eggs are solid inside. In the raw egg, the liquid inside the egg slides about and stops the egg from spinning as fast.
When you stop the hard-boiled egg, it stops quickly. When you stop the raw egg, it keeps turning a little bit. You have only stopped the shell, not the liquid inside. The liquid is still moving, which causes the shell to keep turning.
Hard-boiled eggs will spin on their end if you spin them fast enough. The egg saves energy by spinning on its end and making a smaller circle.
Other fun activities-
Explain the nutritional content of each part of the egg.
Part Three: Cooking Application (25min)
USING INDUCTION BURNERS AND A TEFLON PAN
Demonstrate the correct approach to cracking eggs, cooking each item, and ask students to mimic the methods as closely as possible in their groups.
Demo the use of induction burners, non-stick sauté pans, and spatulas. Demonstrate how to whip egg whites. Let them choose: cheese and herbs.
Cooking- practice scrambled, and fried eggs.
TAKE A BREAK —OUT SIDE
Part Four: Another Recipe to Try and Bring Home
(*We bring already boiled eggs and send the kids home with paprika, chives, turmeric, and red pepper.)
2 tbls yogurt
1 tsp mustard
1 tbls herbs
1/8 tsp salt
Part Five: Science Recipe (5min)
Part Six: Activity Cleanup (10-15min)
Part Seven: Wrap Up (25min)
Have kids describe tastes of the day and have an adult record answers on a large board. INTRODUCE A NEW TASTE : passion fruit, rambutan, prickly pear, endive, black sesame paste (Something out of the ordinary and special).
Explain Take Home Activity (15 min)
Photo from: Summerland Farm to Front Door