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SESSION 1 | RESPECT-WELCOME TO THE KITCHEN II

ITKOB

Introduce students to kitchen tools and simple meal preparation tasks.

ITKQOI

How do my actions affect myself and others?

ITKCC

RESPECT-Respecting the rules and equipment in a kitchen keeps us all safe.
Social Emotional Learning Standards (Illinois) – Early Elementary
3A.1b. Identify social norms and safety considerations that guide behavior. 

ITKMATERIALS

Chart paper
Markers

CHOP STATION
Whisks
Dish Tubs or Shallow Plastic Containers (to contain spills)
Bowls of Water
Oil
GRATER STATION
Graters
Large Bowl
Potatoes
PREPARATION STATION
Make a Rules for Cooking Poster on a large piece of chart paper.
Set up four stations around the classroom.
Pre-fill water bottles with colored water at the Measurement Station.
Pour oil into bowls of water at the whisk station
PEELER STATION
Peelers
Cucumbers, Zucchini, Carrots
Bowls
MEASUREMENT STATION
Measurement Cards (Laminate for Durability)
Pitcher of Colored Water
Empty Water Bottles
Measuring Cups (2 cup size)
Funnels
Dish Tubs or Shallow Plastic Containers (to contain spills)

*When possible, use fresh ingredients from the garden.  Other vegetables can be substituted for zucchinis depending on what is readily available.  

ITKPREP

Teaching children to cook is a fantastic way to get kids interested and excited about healthy foods. Cooking with children fosters the skills needed to prepare food and improves their own nutrition. Cooking skills empower students with a sense of independence and self-reliance. Learning healthful eating habits at an early age promotes long-term health.

ITKBB

Cooking and preparing meals together is a process involving teamwork and communication. Students will have the opportunity to create healthy meals, as well as learn important math and reading skills as they follow recipes and measure ingredients. Students will learn to appreciate their food, where it comes from, and how it is prepared.

It is important to review rules in the kitchen to prevent food contamination, injury and promote a safe environment. Everyone is responsible for keeping food safe! 

ITKDISCUSSION

Explain to students that they will learn to prepare healthy foods throughout the school year. Discuss the importance of using kitchen tools properly and treating the food with respect. Remind students that working together provides opportunities and challenges, and we must always remember to respect each other in order to remain safe in a kitchen setting.

Discuss Rules for Cooking Poster and encourage students to use markers to sign the poster as a way of taking ownership in their food preparation community. Display signed poster on wall.

*Review safety rules when using sharp tools.
*Make sure children wash hands before handling or eating food.

ITKACTION

    1.  Introduce stations to students.Action_CarrotPeelMeasurement Station – Students will use colored water in the water bottles to practice measuring different amounts of liquid according to the Measurement Cards. Instruct students to dump water in the pitcher once they have completed a measurement and choose a new card. Before rotating to the next station, have students use funnels to refill the water bottles up for the next group.
      Whisk Station – Students will practice using a whisk to mix together water and oil. Demonstrate how to use a light sweeping motion to mix ingredients while keeping contents in the bowl.
      Grater Station – Students will practice using a grater to grate potatoes. Instruct students to place grated potatoes in a large bowl.
      Peeler Station – Students will practice using peelers to peel vegetables. Instruct students to peel their vegetable over a bowl to catch the peels.
    2. Divide students into four even groups. Allow groups to experiment in each station for approximately 5 minutes before rotating to the next station.

ITKMC

Do you help prepare meals at home? What are the kitchen tasks you most enjoy? Is there something you would like to learn to do in the kitchen? Which tools were familiar to you? Which tools were not? Which tool was the most fun? Was there a station that you didn’t enjoy or found challenging? If so, which one?

ITKSH

Brainstorm recipes/foods that require the use of whisking, grating, peeling. How is whisking different from blending or mixing with a fork? Why do we peel some vegetables but not others? What foods are usually grated?

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