Get Cooking with Kids!

1. Get Cooking with Kids! [Add your name, title, phone number and e-mail address]

2. Overview • Planning • Cooking • Connecting with the Curriculum • Sharing Resources

3. Benefits of Classroom Cooking • Vehicle for nutrition and general education • Skill development: - Motor Skills - Language Arts - Mathematics - Socialization - Science - Social Studies/Cultures • Students become familiar with new foods • Kids love it

4. Reading Cooking Mathematics Writing Art Science School-to-Career Social Studies Socialization Health Physical Education Technology Apple Unit

5. Benefits for Child Nutrition Staff • Builds rapport with students and teachers • Increases visibility of child nutrition staff as a nutrition education resource • Increases the connection between the classroom and the cafeteria

6. Policies • [Check district and school for policies on preparing food in the classroom and personalize this slide]

7. Classroom Cooking Styles • Demonstration • Single portion • Cooperative groups • Cooking station

8. Preparing for Classroom Cooking • Recipes • Equipment • Food • Sanitation • Safety

9. Recipes • Teach appropriate nutrition concepts • Be aware of food allergies • Be sensitive to religious beliefs and cultural backgrounds

10. Recipes • Consider skills for age and ability • Select format by age and reading ability • Keep many hands busy • “Read” recipe aloud before cooking

11. Equipment • Base on recipe • Assemble in advance • Use cooking carts to simplify

12. Food • List and purchase in advance or as class project • Store at proper temperature • Wash the food with students assisting

13. Sanitation Handwashing • Demonstrate to students • Scrub hands and nails with soap and warm water • Dry with clean paper towel • Remind to rewash as necessary

14. Oh, Before We Fix Our Food To the Tune of: If You’re Happy and You Know It Clap Your Hands Oh, before we fix our food we wash our hands. (scrub, scrub) Oh, before we fix our food we wash our hands. (scrub, scrub) Oh, it’s very smart, I think, Send those germs right down the sink. Oh, before we fix our food we wash our hands. (scrub, scrub)

15. Sanitation Work Surfaces • Clean with hot, soapy water • Sanitize with 1/4 teaspoons bleach in 2 cups water • Wash and sanitize after contact with raw meat, fish, poultry or eggs

16. Safety-Knives • Demonstrate proper use • Cut toward table and away from hands • Saw back and forth • Do not attempt to catch a knife that drops • Have an adult cut round vegetables lengthwise to give a flat surface

17. Safety • Tape down cords • Demonstrate use of appliances • Use two potholders to remove hot foods from oven • Wipe floor spills immediately

18. Teach in Advance • Class grouping and cooking style • Sanitation including hand washing practice • Safety rules • Recipe basics • Practice reading • Discuss terms and directions • Demonstrate how to measureliquid and dry ingredients

19. Cooking Activity

20. Curriculum Integration • For the grade you teach, identify how a cooking/food activity will re-enforce a standard for: • language arts • math • science • social studies

21. Resources • Cook-A-Doodle-Doo • Other Storybooks • Children’s Cookbooks • Now We’re Cooking (Dairy Council) • Healthy Kids Resource Center