1442_kidscookingteachersguide

7/29/2019 1442_KidsCookingTeachersGuide

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Age Appropriate Tasks & Skills

2-3 Children may mix, count, tear, knead, shape, and dip

4-5 All of the above. Children may also use kids scissors and blunt plastic knives; measure with

assistance; press buttons on appliances (i.e. blenders); shake and mix closed containers

6-7 All of the above. Children may also use a butter knife; operate small appliances with immediate

adult supervision (i.e. electric mixers); test for doneness with immediate adult supervision; assist

in pouring liquids; help cleanup

8-10 All of the above. Children may also use the stovetop with immediate adult supervision.

11+ All of the above. Children may also cut using a paring knife

Educator’s Guide: Food and Cooking for Kids

For mo re ideas to spark you r creativi ty, take a look at the many a nd d iversechildren’s cookbooks from D K Publishing .

Taci id w t c ad at wll i a t ad i d tat tac, at, ad

caiv ca add. Cildd bity i aci idic ti, yt cic

a a bi ad t ay cl. Ti id t t ay ai,

ad- ci ida ad activiti d i Dk pblii’ cild’ cb.

Teaching children how to cook and the importance o healthy eating at a young age greatly increases the chance

that they will become nutritionally aware adults. These children won’t have to rely on pb&j sandwiches or ast-ood

or nourishment, as they will be armed with inormation, and thereore, better able to make responsible eating

choices. These may include how to select and prepare healthy oods and/or a desire to cook.

This Educator’s Guide can be used as its own unit or broken down into individual modular lessons. The topics

covered in this guide include:

• Growing Food and Sustainability • Introducing Cooking Skills

• Becoming a Che • Healthy Eating and Nutrition

• Food and Culture Around the World • Food and Celebrations

This guide also oers suggestions or un and sae cooking activities or all age levels. Beore you begin a

cooking activity, be sure to develop and discuss guidelines or sae cooking practices. As you plan activities,

consider the guidelines below:

Beyond sel-suciency in the kitchen, cooking helps children develop other essential

skills or success. Cooking involves both reading and mathematics, as well as

problem solving and sequential and conceptual thinking. Because cooking requires

attention to detail, ollowing structured steps, and patience, but oten provides the

immediate satisaction o producing a ood item, it is a great activity or children

suering rom ADD or ADHD. The engaging, hands-on nature o cooking mayalso help strengthen a child’s ability to concentrate and aid in the development o

transerable social skills, such as eective communication in groups, team-

building, working well with others, and sharing.



GROWING AND SUSTAINABILITY:Lesson Plan

Objectives:• Help students see the connection between ood and the environment

• Learn how seeds grow into plants

• Give students hands-on experience growing plants

• Gain an awareness o stewardship to the land

• Learn how to cook with resh, organic ingredients

Activities:• Plant and grow tomatoes rom seeds

• Cook using organic tomatoes

Activity Steps:• Present a science lesson on how seeds germinate and grow into plants. Many great lesson plans and

webquests are available online.

• Encourage students to make posters o the germination process.

• Plant tomato seeds and care or plants. These will grow rom seed to mature plant in 20 weeks.

Please check www.kiddk.com or more inormation.

• As tomatoes grow, have students explore related topics, such as sustainability, organic growing, and

eating local oods.

• Harvest and cook tomatoes.

Related Activities:• Buy several dierent varieties o tomatoes and conduct a tomato taste test. How do the tomatoes dier in taste?

Do they look dierent? Do they eel dierent in your mouth? In what other ways do they dier?

• Plant a schoolyard garden.

• Raise various vegetable plants rom seeds and sell plants at a undraiser; give the plants to local organizations.

• Visit a local arm or orchard to see how ood is grown.

• Visit a armer’s market to buy resh, local produce.

• Have students research ast-ood. What kinds o ingredients are used? Are they resh ingredients?

• Have a class discussion about how slow ood is the opposite o ast ood. Which way o eating is more benecial?

• Invite a speaker rom Slow Food to talk to your class.

Resources:• Some companies o er seeds or plants to schools or ree. Visit www.tomatobob.com and www.bonnieplants.com.

• Learn about a great school gardening program at www.edibleschoolyard.org.

• Research great ideas rom Jamie Oliver’s healthy lunch initiatives at www.jamieoliver.com.

• Learn about the Slow Food movement at www.slowoodusa.org.



GROWING AND SUSTAINABILITY:Lesson Plan

Grow Your Own Tomatoes:1. Scatter the seeds thinly over the surace o a shallow container, such as an egg carton. Be sure to poke

holes in the bottom o the egg carton or drainage.

2. Cover the seeds with a thin layer o soil and water. Add a label, then place the container on a windowsill.

3. Thin out the seedlings, to allow room or others to continue to grow and develop strong roots. Water the soil

so it is moist, but not too wet.

4. Once two true leaves have ormed, the seedlings are ready to be put into individual small pots. Be gentle and

careul as you place the seedling in its pot.

5. Once your plant has grown as big as its pot, plant it in a larger pot. Fill a larger pot with soil, make a hole or the

seedling, and gently place the seedling in the hole. Pat the soil surrounding the seedling, and water until moist.

6. Place a stick (a wooden skewer works well) in the pot approximately 1 inch away rom the main stem. Use stringto tie the stem to the stick to keep the seedling steady.

7. Pinch out the shoots that appear where the leaves join the stems. Pinch out the growing tip once your plant

has our or ve fowering stems, or “trusses.”

8. Spray the new ruits appearing rom inside the aded fowers. Water each day and add liquid eed every week

or the best results.

For more great ideas, check out DK’s Grow It, Cook It, lled with this and many other simple gardening projects

and delicious recipes!

Make Your Own Fresh Tomato Sauce:Ti ci a axiatly 3 it ac. D y ata wit it it a izza ac!

Equipment:• large saucepan with cover • wooden spoon

Ingredients:• 4 tablespoons olive oil • 1 ½ cups onion, nely chopped

• 4 garlic cloves, minced • 10 cups tomatoes, seeded, peeled and chopped

• ¼ cup resh basil, nely chopped • ¼ cup resh oregano, nely chopped

• 2 teaspoons salt • 1 teaspoon pepper

• 3 tablespoons sugar • ¼ to ½ cup water (optional)

Directions:Place large saucepan over medium heat. Add olive oil. When olive oil is heated, add onion. When onion is sot

(takes about 3 minutes), add garlic. Cook or 2-3 minutes, until garlic becomes sot. Add all other ingredients to

saucepan and stir. Turn up heat slightly to medium/high. Bring mixture to a boil on medium/high. Turn heat

down to low, cover saucepan, and let sauce simmer or 60 minutes. I sauce is too thick, add ¼ to ½ cup o water.

Enjoy!



COOKING SKILLS:Lesson Plan

Objectives:• Teach basic kitchen saety

• Teach best cooking practices

• Teach children to measure wet and dry ingredients

• Teach children basic knie skills/saety

Activities:• Practice basic cooking skills

• Guide students through planning and execution o a smoothie recipe

Group Activity:• Practice sae knie skills. Give each child a plastic knie and a slice o apple. Lead students through slicing,

dicing, mincing, julienning, etc. Show students how to hold a knie saely (by “shaking hands” with it and

holding it with ngers away rom the blade) and how to position their ngers on the other hand (with

ngers curled under like a bear’s claw).

• Have students practice using measuring cups.

Related Activities:• As a group, come up with as many questions about ood and cooking as you can (or example, how do you

measure brown sugar, and how can you tell i an egg is rotten, etc.). Let each student select a question

and nd out the answer or homework.

• Make a bulletin board that eatures denitions o cooking-related terms.

• Show students dierent kinds o knives and explain their individual uses.

• Have students research recipes in books or online.

T a many cooing cool—bot cational and vocational—all ov.

Could you tudnt viit a culinay cool to lan mo about cooing?

With their newly honed skills, your students may be able to put their cooking know-how to

use cooking for others. Some organizations such as homeless shelters and soup kitchens seek

volunteers to prepare their mise en place. Pronounced MEEZ ahn plahs, this French term means

to have all your ingredients measured, cut, peeled, sliced, grated, etc. before you begin cooking.

Can’t cook for those in need on-site? Do a classroom project preparing simple boxed meals

for community organizations to distribute to the needy.

Want to start your own project? Organize a school-wide bake sale and donate the proceeds

to a worthy cause!



COOKING S KILLS:Learning the Basics

Learn the basics of kitchen safety:• Always ask permission beore you cook. • Always wash your hands thoroughly.

• Wipe spills right away to avoid slipping. • Catch your sneeze in your elbow.

• Roll up your sleeves and pull back your hair.

Learn the best practices:• Always read a recipe all the way through beore you begin cooking.

• Gather and measure all the ingredients and equipment you will need beore you start cooking.

• Use the appropriate tool or each step in the cooking process.

• Don’t be araid to ask questions.

Learn basic knife skills and safety:• Use only the knie you need. There is no need to use a che’s knie, i a butter knie will do.

• Always keep your eyes on the blade when holding or using a knie

• When cutting, keep the ngers on your other hand (the hand holding the object) curled under as a precaution.

• Always cut away rom yoursel.

• Never put a knie in soapy water.

La w t a idit:

Dy Idit:

• Use proper measuring cups.

• Only pack ingredients into the cup i the recipe calls or it.

• Follow the recipe closely. For example, a cup o chopped parsley

is very dierent than a cup o parsley.

Wt Idit:

• Use proper measuring cups

• Check your measurement by examining

the liquid at eye level.

Use What You’ve Learned and Make a Fruit Smoothie!Smoothies are easy to make and taste delicious at any time o the day. This recipe is a great way to practice your

basic cooking skills. Remember—ask permission, read the recipe thoroughly, gather your ingredients and tools,

be sae, and have un! This recipe makes 2 large or 4 small servings.

Ingredients:• 1 cup ripe strawberries • 1 ripe banana

• 1 cup milk • ½ cup plain yogurt

• 1 tablespoon honey1. Rinse and drain the strawberries in cold water and then hull them by holding the pointed end and slicing

o the stem.

2. Cut each strawberry in hal, then put them aside. Peel the banana and slice it into many pieces.

3. Careully put the sliced banana and strawberry pieces in a blender. Add in the milk, yogurt, and honey.

4. Make sure the lid is on securely, then blend the mixture until it is completely smooth. Pour the smoothie

into glasses and enjoy—what a great way to start the day!

This recipe is excerpted rom Children’s Cookbook.

Tools:• knie • cutting board

• blender • measuring spoons and cups



COOKING SKILLS:Cooking Vocabulary

A majo at of cooing i in t wo. Along wit ading a ci toougly bfo

cooing and aanging you mise en place, an imotant way to a youlf i to

undtand common cooing tm. Find t tm litd blow in ti food wod ac!

BAsTIng – spooning marinade over ood duringcooking to keep it rom drying out

BeATIng – stirring or mixing quickly until smooth

BroILIng – cooking under intense heat

ChoppIng – cutting into smaller pieces with a knie

CorIng – removing the core o an apple or pear

CreAmIng – beating butter and sugar together

to incorporate airCuBIng – cutting into cubes o about 1 square inch

DICIng – cutting into very small cubes(results are smaller than in cubing)

grATIng – rubbing ood against a grater tomake coarse or ne shreds

huLLIng – cutting o the green stalks and leaveso ruit

JuICIng – squeezing the liquid rom ruit or vegetables

mAshIng – crushing ood to make a smoother texture

peeLIng – removing the skin or outer layer o vegetables and/or ruit

pITTIng – removing the large stone at the center

o some ruitsroAsTIng – cooking in an oven at a high temperature

sImmerIng – cooking gently over a low heat sothe liquid bubbles gently

sLICIng – cutting ood into thick or thin pieces

WhIskIng – evenly mixing ingredients with a whisk

ZesTIng – nely grating the rind o citrus ruits

Y A C Q M I L D K W J L D K T A O R V M

P J K M Z L T D S U C B R O I L I N G G

F S D H N R E Y I O P Q I T H I A J N Z

G I P F C K H C R N C B O Y C S Z I I Z

Z A P V J U I I W I A U V N N V H D L Z

A R M D L N N P O E H Z B S Z S V D E B

D Q B L G G I F N U B X Q I A G G Y E D

Z I I C I T M L G P B D C M N N N R P O

T N C K T E K N R A Y H P I I G I B H G

G F X I D B I G J U O W M K P Z T E A G

K C N K N R N C U P G A S N N Z S A C N

D G D A E G F V P J E I O C Y R A T J I

A D X M F A L I R R H C P M K J O I I T

Y J M G C N N O C W P M S U B G R N E S

H I Q N N G J C D O X N G L U S X G W A

S F P I L I E H E O X J N Y O Z Y T R B

Y Y X C E Q T Z Z E S T I N G L O M Q X

H W G I H R X A R B K R M Y K W R B U U

C P Z L I C G X R I S Q H N Z D G M S S

H W A S R A F N J G T B S O E D X M N E

For more terms and cooking tips, see DK’s Children’s Cookbook.



BECOMING A CHEF:Lesson Plan

Wit t wi laity ci w tlvii, t d idty a bc

qit i fl. T bt way t la abt ti wi idty i t i yl

wit ial.

Activities:• Invite a local che and/or culinary student to talk to your class.

• Have students investigate the kind o training required to become a che.

• Assign each student a notable ood expert to research and have them present their ndings to the class. Pos-

sible subjects might be Masaharu Morimoto, Julia Child, Alice Waters, James Beard, Mario Batali, Alton Brown,

Rachael Ray, and Jamie Oliver.

• Write letters to ches you admire, and inquire about their cooking expertise.

• Have students design their own restaurant. Students can write about their restaurant, design a menu, and drawa foor plan or layout o the restaurant’s interior.

• Host an “Iron che” competition or students.

• Film and edit a cooking show as a class.

• Learn about the various jobs in the culinary eld: nutritionist, researcher, chemist, and entrepreneur.

• Encourage students to create a dish o their own or recreate a amily avorite. Bring it in to share with the class!

Everyone can be a chef by making and wearing chef hats.

Supplies:• Poster board, cut into long strips, 3 x 26 inches • Tissue paper, sheets 20 x 30 inches

• Masking tape • Pencil• Stapler

1. Tape two sheets o tissue paper to poster board.

2. With tape side out, place around a child’s head to gure out size. Mark with pencil.

3. Turn poster board tape side in and staple to correct size.

4. Gather tissue paper rom inside the hat and staple together.



HEALTHY EATING AND NUTRITION:Lesson Plan

Objectives:• Introduce daily recommended servings

• Discuss portion size

• Learn the di erence between healthy calories and “empty” calories

• Read labels

• Raise awareness about making deliberate healthy ood choices

Activities:• Keep a ood diary

• Practice reading labels

Activity Steps:• Teach a lesson on ood and nutrition. Focus on making healthy choices and selecting high-nutrient,

low at, and low calorie oods.

• Ask students to save packaging rom oods or gather packaging on your own, so students may read

nutrition labels. A variety o containers, such as cereal, yogurt, soda, and snacks, is best.

• Students will complete the chart on the next page and respond to the questions.

• Students can share their ndings.

• Ask students to work in small groups or independently to complete the ranking o oods by calories and

at on the nest page. Share your results, and give students the accurate inormation.

Related Activities:• Have students complete the ood diary on the “Strive to Eat Well” page or write their own meal plan menu or a day.

• Students can make a bulletin board o the ood pyramid.

• Students can use the Internet to research the calories and at content in certain oods.

• Ask students to research other aspects o making healthy ood choices, such as sodium, saturated at,

or trans at content.

Anw ky to “Wic Food A t haltit?”

Food Caloi Fat (gam)

medium-sized banana 105 (5) 1 gram

bagel 200 (8) 2 grams

1 cup strawberries 45 (2) 1 gram1 cup broccoli 40 (1) 0 grams

1 pancake 60 (3) 2 grams

1 ounce cheddar cheese 115 (6) 9 grams

1 cup vanilla ice cream 250 (9) 14 grams

small fast food cheeseburger 300 (10) 15 grams

1 tablespoon peanut butter 95 (4) 8 grams

12 ounces cola 160 (7) 0 grams



HEALTHY EATING AND NUTRITION:Making Good Food Choices

Step 1: One way to make smart choices about the ood you eat is by reading labels. Look at some o thelabels your class has collected. Record the calorie and at content or two o the oods below.

Food sving siz Caloi Fat

Example: Vegetable Soup 1 cup 110 2 grams

Step 2.: Answer the questions below.

Did the calorie or at content o a ood surprise you? How so?

Which ood do you think is healthier or you? Why?

Step 3: Test your nutritional knowledge! Complete the table below according to the calories and at

content you think each ood contains.

Wic Food A haltit?

medium-sized banana

bagel

1 cup strawberries

1 cup broccoli1 pancake

1 ounce cheddar cheese

1 cup vanilla ice cream

small fast food cheeseburger

1 tablespoon peanut butter

12 oz soda

Diction: ran t food

blow fom mot (10) to lat

(1) caloi.

Diction: ran t food

blow fom mot (10) to

lat (1) fat contnt.



HEALTHY EATING AND NUTRITION:Strive to Eat Well

You should eat a minimum o 5 servings o ruits and vegetables every day. One serving is roughly equal to

the amount you can hold in one hand — an apple, a ew grapes, an orange, 1 kiwi ruit, 1-2 forets o broccoli,a bowl o salad, a small ear o corn-on-the-cob, etc.

You should also eat 4-6 servings o carbohydrates every day. A serving can be 1 slice o bread, a handul o

rice or pasta, a medium-sized potato, or a bowl o breakast cereal.

Eat 2-4 servings o protein a day. A serving can be a handul o nuts and seeds, an egg, a serving o meat or

sh or beans, peas, or lentils. (From Kids’ Fun and Healthy Cookbook.)

Think you can’t eat good tasting ood that’s also good or you? You can! The key to eating yummy ood and

maintaining a balanced, healthy diet is staying aware o what you eat. Keeping a ood diary or a ew days isa great way to get started. Keep a list o the kinds and amounts o oods you eat or each meal. See the chart

below or ideas.

examl

Bafata piece of toast with peanut butterhalf an appleorange juice

Luncturkey sandwich with lettuce and tomatobunch of grapescarrot sticksapple juice

Dinnspaghetti and meatballsBroccolichocolate ice cream

Day 1

Bafat

Lunc

Dinn

Day 2

Bafat

Lunc

Dinn

Day 3

Bafat

Lunc

Dinn



HEALTHY EATING AND NUTRITION:Healthy Recipes for You to Try

maitaii a balacd dit ad ai at d cic i alway ai w y fd at,

alty ci t a yl ad id. Ty t yy ci at !

Tu B’Shevat Granola:Granola is a much better snack than candy bars, and it is satisying and sweet too!

Add more dried ruit to make it even more nutritious. Serves 10

Ingredients:• 4 cups oatmeal (not quick oats) • ½ cup canola oil • ¾ cup brown sugar

• 2 tablespoons honey • 2 tablespoons maple syrup • 1 ½ teaspoons cinnamon

• 1 teaspoon vanilla • ½ cup raisins (optional) • ¼ cup almonds, slivered (optional)

1. Preheat oven to 350 degrees F (180 degrees C).2. Combine oatmeal, canola oil, brown sugar, honey, maple syrup, cinnamon, and vanilla in bowl.

Break up any clumps o brown sugar.

3. Pour mixture onto baking sheet. Bake in oven or about 20 minutes, stirring every ve minutes.

Be careul not to burn.

4. Add raisins and almonds.

5. Pour onto wax paper to cool.

Ater the mixture bakes, you can add in anything else you like. Dried cherries, pued rice cereal, toasted coconut, or

chocolate chips are all delicious options. Granola tastes great when sprinkled on plain or vanilla yogurt.

Recipe rom Jewish Holidays Cookbook by Jill Bloomeld.

Falafel:Falael is savory and lling, and provides lots o protein with less at than meat. It makes a great lunch or dinner

when stued in pita bread with vegetables. Serves 4 (makes 8)

Ingredients:• 1 medium onion • small bunch fat-lea parsley • 2 cloves garlic

• 28 oz canned chickpeas • 2 tablespoons all-purpose four • 1 teaspoon ground coriander

• 1 teaspoon ground cumin • Vegetable oil or rying

1. Chop the onion nely. Wash, dry, and chop the parsley. Peel and crush the garlic and rinse and drain the chickpeas.2. Mash the chickpeas with a ork or in a ood processor. Mix in the onion, garlic, four, parsley, coriander, and cumin.

3. With foured hands, roll the mixture into balls about the size o gol balls, then fatten them to make small patties.

4. Heat the oil and ry the alael or a ew minutes on each side until golden brown.

5. Drain them on paper towels.

6. Add chopped mint and a dash o cayenne pepper to plain yogurt and serve it with the alael. Serve the alael in

warm pita bread with sliced cucumber and tomato.

Recipe rom Children’s Quick & Easy Cookbook.



FOOD AND CULTURE AROUND THE WORLD: Lesson Plan

Objectives:• Help students understand their ood heritage (either through personal history or region)

• Show students that ood is a universal experience

• Expose students to other cultures through ood

• Share one’s culture through ood

Activities:• Learn about types o noodles and noodle dishes rom dierent countries

• Think about personal ood history

• Practice cooking skills

Activity Steps:• Guide students through completion o the “Pasta Around the World” and “Exploring Culture

Through Food” pages.

• When cooking, gather materials and prepare students by reading the recipe together beorehand.

• Culminate activity by creating a cookbook as a class to include recipes rom students’ di erent cultures.

Related Activities:• Assign a mini-research project. Assign each student a country and have the student identiy

cuisines/recipes/oods associated with that country. Older students might prepare a dish to share

with the class.

• Host a ood sampling party to taste imported oods—Japanese ice cream, Swiss chocolate,

Mexican soda, etc.

• Invite the owner o a local ethnic restaurant to speak to your class.

• Have students research popular “American” oods like pizza and hamburgers to understand the cultural

infuences on these oods

Anw ky to pata Aound t Wold

Spätzle: Germany Pierogi: Poland

Pad Thai: Thailand Mandu: Korea

Gyoza: Japan Pelmeni: Russia

Guotie: China Egg Noodles: Pennsylvania Dutch

Lasagna: Italy



FOOD AND CULTURE AROUND THE WORLD: Pasta Around the World

s d a cidd ival. Tat a tat aly vy clt a it w vi

tat aticla d. A at xal ti i dl. pl av b ai ad

ati dl i vai 4,000 ya!

Technically, noodles are a dough usually consisting o water, oil, eggs, and wheat or rice four. Noodles can also

have other ingredients, including potato, carrot or spinach. Noodles are usually cooked in water until they become

sot and are then mixed with some kind o sauce or vegetables beore being eaten. Dierent kinds o noodles in-

clude semolina pasta, soba noodles, udon noodles, and egg noodles.

Noodles can also be stued with llings. Manicotti and ravioli are noodles stued with cheese and sometimes

meat, made popular in Italy. Kreplach are dumplings lled with ground meat or cheese, boiled or ried and usually

served in soup, created by Eastern European Jews. Gyoza are dumplings originally rom China but made popular by

Japan, oten lled with pork, shrimp or cabbage and dipped in a soy-sauce vinegar mixture. Pierogi are dumplingsrom Poland, usually lled with potato and cheese and served with cooked cabbage and bacon.

Why do you think noodles are so popular around the world?

Ca y atc t dl t it cty ii?

Directions: Draw a line connecting the type o noodle to the country that invented it.

Type of noodle Country

Spätzle Thailand

Pierogi Italy

Pad Thai Japan

Mandu Pennsylvania Dutch

Gyoza GermanyPelmeni Korea

Guotie Poland

Egg Noodles Russia

Lasagna China



FOOD AND CULTURE AROUND THE WORLD: Try a New Recipe

Shrimp Pad Thai:Equipment:• Knie • Cutting board • Fine-mesh sleeve

• Medium bowls • Wok or large skillet • Wooden spoon

Ingredients:• 8 ounces (225 g) rice noodles • 3 tablespoons soy sauce

• 2 tablespoons sh sauce • 2 table spoons lime juice

• 2 tablespoons sugar • ½ teaspoon Thai red chili sauce

• 3 tablespoons vegetable oil • ½ pound (225 g) large shrimp, peeled and deveined

• 1 garlic clove, minced • 1 ½ cups bean sprouts

• 5 green onions, chopped • 2 large eggs, broken into a bowl and lightly beaten• To serve: chopped peanuts, chopped cilantro, lime wedges

In one medium bowl, cover the noodles with warm water. Soak or 10 minutes. Drain. In the other bowl, whisk

together ¼ cup water, soy sauce, sh sauce, lime juice, sugar, and chili sauce. Heat 2 tablespoons o the oil in the

wok over medium-high heat. Add the shrimp and garlic. Cook, stirring constantly, until the shrimp is just pink,

about 2 minutes. Push the shrimp to the edge o the skillet. Add the noodles and sauce. Using the spoon, toss the

noodles until coated with sauce and push to the edge o the wok. Stir in the sprouts and green onions. Push to the

edge o the wok. Add the remaining 1 tablespoon oil to the open area, Pour in the eggs and stir to scramble. Stir in

the noodles and shrimp until mixed, about 1 minute. Serve right away.

Chicken Paprikash:Equipment:• Knie • Cutting board • Large skillet with a lid

• Tongs • Small bowl

Ingredients:• 2 tablespoons vegetable oil • 1 ½ pounds (675 g) boneless, skinless chicken thighs (6 thighs)

• 1 medium onion, chopped • 1 green bell pepper, chopped

• 1 tablespoon sweet Hungarian paprika • 1 (15-ounce) can diced tomatoes (not drained)

• ½ cup sour cream • 1 tablespoon all-purpose four

• Salt and pepper • To serve: cooked egg noodles

In the large skillet, heat the oil over medium heat. Add the chicken and cook until browned, 4 to 5 minutes. Using

tongs, turn the chicken and cook 4 or ve minutes more, until browned. Remove rom the skillet and set aside.Re-

duce the heat to medium. Add the onion and pepper to the skillet. Cook, stirring, until tender and browned at the

edges, 8 to 10 minutes. Sprinkle the paprika over the vegetables and cook, stirring constantly, until the veggies are

coated, about 45 seconds. Add the tomatoes and ½ cup water. Bring to a boil, stirring requently, scraping up any

brown bits rom the skillet. Add the chicken and reduce the heat. Place the lid to almost cover the pot and simmer,

stirring occasionally, until the chicken is cooked, 18 to 20 minutes. In the small bowl, stir the sour cream and four

until smooth. When chicken is cooked, stir in the sour cream mixture, Season with salt and pepper. Boil 2 minutes,

stirring until liquid is thickened. Serve hot with egg noodles.



FOOD AND CULTURE AROUND THE WORLD: Exploring Culture Through Food

may aili at d bca ti iifcac t a aticla liday ti clt i

al. pa y adt i Italy, ad a dlici Italia ci at Cita.

o ayb y at a Iali ad ty lv t at Iali alad ad alal. may l a al

iflcd by d tat a la i t i ty liv i. F xal, Txa a w

ti lv ad abdac babq.

Ask your parents or someone who knows you well i your amily background infuences what you eat.

Can you think o an example o oods that are traditions in the place where you live?

Creating a Group Cookbook:The best way to share your special recipes and to learn about other those o others is by making a

group cookbook. Your class, youth group, or scout troop can make a cookbook together.

How to make a cookbook:• Encourage everyone to submit a recipe.

• Ask each student to type up a ew sentences about what makes this particular recipe special to their

amily and/or culture.

• Ask students to submit drawings or photographs o their recipe and/or ingredients.

• Select an order or the recipes in the book. You can make sections according to the type o ood

(appetizer, entree, side dish, dessert).

• Design a cover and index.

• Photocopy and give a copy to all participants.



FOOD AND CELEBRATIONS:Lesson Plan

Objectives:• Learn the role ood plays in dierent cultures through interdisciplinary study

• Use ood as a means or celebrating cultural diversity and promoting tolerance

• Practice cooking skills

Activities:• Explore dierent cultures’ celebrations and ood traditions

• Plan a hands-on cooking party

Activity Steps:• Present a lesson connecting ood and celebration, possibly as part o a social studies or language arts lesson.

Introducing this concept through children’s ction is eective. Suitable titles include A Medieval Feast by

Aliki or Shabbat by Miriam Nerlove.

• Guide students in brainstorming a list o celebrations, estivals and/or holidays, and notate oods

associated with such.

• Select a celebration, estival or holiday to observe as a class.

• Research related recipes, and create a plan or cooking them.

Related Activities:hav tdt cat a lit qti abt cliay taditi ad ac aw i

t cl libay itt. pibl qti it b:• Why is pumpkin pie associated with Thanksgiving?

• Why do people bake cookies at Christmas?

• What is the signifcance o apple pie on the 4th o July?

• Assign older students (grades 4 or 5) a celebration, estival or holiday. Students should write a report on its

signicance and share ndings with the class. Some possibilities are Native American Pow Wows, Chinese

New Year, Passover, Sukkot, Eid ul-Fitr, Cinco de Mayo, Tet, Moon Festival, Mardi Gras, New Yam Festival, Easter,

Thanksgiving, Dia de Los Muertos, Dragon Boat Festival, Rosh Hashanah, Homowo, Santa Lucia Day and Diwali.

• Have students interview amily members or riends about their memories o celebrations and ood.

• Learn about all the other aspects o a culture’s celebration. What music does it eature? Does the celebrationrequire special dress? What is to celebrate? Why do people mark this celebration? Have you ever celebrated a

holiday in another country? How did this experience diern rom others?



FOOD AND CELEBRATIONS:Host a Cooking Party

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abt jt tat? Fd! pla a t tt w t ai c i t c ad a d wit

t. Ci bai tt ca b a at way l all a t cializ. Faili,

id, ad cial ad acadic ca c tt t la, cat i, ad v d

d i t city.

Why Should You Have a Cooking Party?• To reward a hard-working class or group

• It’s a un alternative to traditional kids’ birthday party activities

Where Can You Have a Cooking Party?• You don’t need a ull kitchen to cook as a group. Try a no-cook recipe, or use an electric burner or crock-pot.

• At school: home-economics classroom or school caeteria kitchen

• At a cooking school

• At a community kitchen (as in churches, synagogues, recreation centers)

• In your home kitchen

What Should You Cook?• Stand-alone dishes work best with large groups (such as pizzas, chocolate covered pretzels, quesadillas, etc.)

• Small groups can cook anything by dividing the tasks

What Else Can You Do To Make Your Party Fun?• Make and wear che hats

• Customize and decorate aprons with puy paint

• Make invitations



FOOD AND CELEBRATIONS:Celebrating the Harvest

may clbati ivlvi d a calld avt tival. Di t tival, l t

iv ta t d ty av aid ad avtd.

• In Ghana, people celebrate Homowo. This estival celebrates how the original people who settled in Ghana

triumphed over amine.

• Native Alaskans celebrate the bounty o their crops and shing by dancing.

• Austrians celebrate St. Leopold’s Day, which starts Heurigen, the season or making wine.

• In China, the celebration o bounty is called the Harvest Moon Festival or Mid-Autumn Festival. Sweets called

Mooncakes are eaten as part o the celebration.

• Germany has two dierent estivals, Erntedanktag and Oktoberest.

• Sukkot is a Jewish estival that celebrates the harvest by eating all your meals outside in a 3-walled structure with

a roo made o things grown rom the ground, called a sukkah. It lasts seven days.

• Sobotka is a Polish celebration that eatures bonres.

• Michaelmas is observed in Scotland to celebrate the bounty o the harvest.

D y clbat ay avt tival?

Baked Stuffed Apples:Baked stued apples are a great way to celebrate the Jewish estival called Sukkot. Many o the oods associated

with this holiday are stued, which symbolizes the abundance o the harvest. Serves 6.

Equipment:• oven sae, 2 quart baking dish • small bowl

• spoon • ice cream scoop

Ingredients:• 6 apples, cored • ½ cup quick cook oats

• ¾ cup brown sugar • 2 tablespoons lemon juice

• 1 tablespoon maple syrup • 2 teaspoons cinnamon

• 6 tablespoons butter • 1 pint vanilla ice cream

1. Preheat oven to 400 degrees F (200 degrees Celsius).

2. Place cored apples in baking dish.

3. Combine oats, brown sugar, lemon juice, maple syrup, cinnamon and butter in a small bowl.

With spoon, pack mixture into apples. Cover apples with any extra mixture.4. Bake or 18-22 minutes or until apples are sot.

5. Place apples in individual bowls and top each with a scoop o ice cream.

Depending on the size and rmness o your apples, you may need to extend your baking time by a ew

minutes. When baking with apples, select apples with rm fesh that will hold their shape while baking.

Great varieties or baking are Rome Beauty, Cortland, and Granny Smith.

For this and other recipes, check out Jewish Holidays Cookbook by Jill Bloomeld.



FOOD AND CELEBRATIONS:Planning Your Feast

Bi ad i a itat at ay clbati, cially tat ivlv dlici d!

u ti t t la y clbati.

Basic Information:What east are you celebrating?

What oods will you prepare?

Who is attending your east?

Where will you cook?

Recipes:Do you have recipes? Yes No

How many servings do your recipes make? Will you need to adjust the recipes to accommodate the number o at-

tendees?

How long will it take to prepare your recipes? When will you begin cooking?

Mise en place:What ingredients do you need? Make a list!

What equipment do you need? Make a list!

Do you have plates, bowls, cups, utensils, napkins? Make a list!

ResponsibilitiesWho is responsible or which tasks?

Who will clean up?

Will you need adult supervision or assistance?

Last But Not LeastMake sure you have permission to cook!



COOKING SKILLS:Cooking Vocabulary

Y A C Q M I L D K W J L D K T A O R V M

P J K M Z L T D S U C B R O I L I N G G

F S D H N R E Y I O P Q I T H I A J N Z

G I P F C K H C R N C B O Y C S Z I I Z

Z A P V J U I I W I A U V N N V H D L Z

A R M D L N N P O E H Z B S Z S V D E B

D Q B L G G I F N U B X Q I A G G Y E D

Z I I C I T M L G P B D C M N N N R P O

T N C K T E K N R A Y H P I I G I B H G

G F X I D B I G J U O W M K P Z T E A G

K C N K N R N C U P G A S N N Z S A C N

D G D A E G F V P J E I O C Y R A T J I

A D X M F A L I R R H C P M K J O I I T

Y J M G C N N O C W P M S U B G R N E S

H I Q N N G J C D O X N G L U S X G W A

S F P I L I E H E O X J N Y O Z Y T R B

Y Y X C E Q T Z Z E S T I N G L O M Q X

H W G I H R X A R B K R M Y K W R B U U

C P Z L I C G X R I S Q H N Z D G M S S

H W A S R A F N J G T B S O E D X M N E

Answer Key:



Great Cooking Related Booksfrom DK Publishing

Dk bli a vaity b, d-latd ict b cl, t advacd cb c i t ai.

T i a b t it t c i vy!

Kids’ Fun and Healthy Cookbook

Mom and Me Cookbook

Children’s Cookbook

First Cooking Activity Book

First Baking Activity BookThe Pirate Cookbook

Grow It, Cook It

Hey There, Cupcake

Le Menu de Ratatouille: The A La Carte Guide

I Can Cook! Recipe Card Set

Shrek Cookbook

The Baking Book

The Cooking Book

The Gardening Book

Children’s Quick and Easy Cookbook

Around the World Cookbook

Healthy Cooking or Kids!: 50 Fun Recipe Cards

Jewish Holidays Cookbook

The Toddler Cookbook

www.dk.com • www.kiddk.com

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