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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.

 

Introductions: (10min)

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.

 

  1. Explain the four tastes: sour, bitter, sweet, salty and umami.
  2. Today, we will try to focus on sweet and give the kids pieces of blueberry, strawberry and dates.
  3. Talk about a “Symphony of the Senses”. Encourage the kids to note the color, smell, texture, etc. and to put the fruit in their mouth and really taste it
  4. Have them record (on attached sheet) what they ate and what they noticed about it this time that they hadn’t before. Share answers.

 

Next….

“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)

Egg Introduction

  • Discuss the nutritional benefits of eggs.
  • Explain different parts of the egg and Whites vs. Yolks.
  • Demo how to separate an egg.

 

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.

  1. Spin hard boiled and uncooked egg
  2. TRY TO BALANCE EGG ON TABLE
  3. TRY TO BREAK THE EGG BY SQUEEZING END TO END
  4. Sample DIFFERENT KINDS OF EGGS such as Quail, duck ostrich, emu etc.

 

Other fun activities-

  1. Separate an egg into whites and yolks using only their hands.

Next…

Explain the nutritional content of each part of the egg.

 

Part Three: Cooking Application (25min)

USING INDUCTION BURNERS AND A TEFLON PAN

Equipment:

-Induction burner

-Non-stick pans

-Spatulas

Next…

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.

Practice Activity:

  1. Have each student turn on and properly butter the Teflon pan
  2. Go over safety instructions
  3. Demonstrate how to properly crack an egg to preserve the yolk
  4. Practice flipping the egg to make an “over easy” egg
  5. Season the egg
  6. Slice an Avacado
  7. Gather pre-prepared aioli mayonnaise and sliced whole wheat bread
  8. Lastly, place the “over easy” but fully cooked egg on the the avocado on whole wheat with aioli mayonnaise.
  9. MAKE THEIR SANDWICH OPEN FACE AND EAT!

 

TAKE A BREAK —OUT SIDE

 

Part Four: Another Recipe to Try and Bring Home

DEVILED EGGS

(*We bring already boiled eggs and send the kids home with paprika, chives, turmeric, and red pepper.)

Ingredients:

Eggs*

Paprika*

Turmeric*

Red pepper*

 

4 eggs

2 tbls yogurt

1 tsp mustard

1 tbls herbs

1/8 tsp salt

 

Instructions:

  1. Mix everything except eggs in a bowl
  2. Cut pre-boiled egg in half carefully around the yolk
  3. Pop out yolk from egg white and add to bowl
  4. Mash together in bowl
  5. Return mixture into the egg white

 

 

Part Five: Science Recipe (5min)

  1. Explain recipe writing and how it’s an experiment
  2. Explain the scientific method steps and the idea of hypothesis, experiment, testing, conclusion, etc.
  3. Let kids experiment by hypothesizing how much of each ingredient they would need to make a delicious OMELETTE. What did they like/not like when they made their own?
  4. The kids have now written a simple recipe
  5. Have kids share their recipes in a big group and share what worked/what didn’t work/what they learned.

 

Part Six: Activity Cleanup (10-15min)

  1. Sweep floor
  2. Mop floor
  3. Wash dishes
  4. Dry dishes
  5. Put away equipment
  6. Sanitize/spray down counters
  7. Sink cleared of food and sanitized, dried

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

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