1 / 39

Why are you here

. . Bringing Home Cooking Home. Introduction to the Basics. . . What do you think about when you hear the phrase

salena
Download Presentation

Why are you here

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

    16. Why are you here?

    18. identify benefits of home cooking. recognize basic cooking related terms and techniques you will see in recipes. select and access internet resources for cooking tips, lessons and recipes. create a two-day menu, shopping list and time schedule for cooking at home.

    19. People consume 50% more calories, fat and sodium when they eat out than when they cook at home. And restaurant customers often miss out on fruits, vegetables, whole grains, beans and other vitamin-rich "powerhouse foods" that may reduce the risk of cancer. Liz Szabo, USA Today, May 5, 2004

    20. Cooking terminology. Techniques. Menu planning. Grocery Shopping. Time Schedule. Resources. Practice.

    22. List Unfamiliar Terms

    23. Where to go for more info? Try these internet resources from home: Cooking 101 - A text and graphic based web-site that offers lessons containing basic cooking skills. This site contains 20 different lessons, from boiling water to rescuing cooking disasters. Cooking 201- A continuation of the previous site with 11 additional lessons, from baking bread to fancy desserts. Chef Jon-Paul Video Demos- 33 Video links are found on this page in which Chef Jon-Paul demonstrates different cooking techniques.

    24. Basic Cooking Skills Measure Chop Slice / Dice Julienne / Shred Combine Sift Stir Fold Cut In (Butter)

    25. Test Your Neighbor Turn to the person sitting next to you. Take no more than 1 minute to explain the difference between: slice and dice stir and fold Turn to the person on the other side of you. Explain to the person next to you when you would: sauté brown

    26. Where to go for more info? Back to Basics All you need to know….If you're new to cooking or just need some reminders, this back-to-basics guide will help you find the answers. Cook's Thesaurus This site offers a combination of text-based and graphic descriptions of anything from equipment to ingredients. This site is not complete but the information it does provide is well-organized and significant. Sally's Place- Web-site contains tips for beginning cooks. It is a good source of basic information, primarily text-based, but some graphics and pictures are included.

    27. Cooking at home From my perspective

    28. Planning Your Menu What do you like to eat? Browse some recipes Choose recipes that re-use some of the same ingredients Arrange the recipes in a week-long schedule by Breakfast, Lunch and Dinner Verify that the menu demonstrates efficient use of ingredients. Rearrange if necessary.

    29. Planning Your Menu

    30. Going Grocery Shopping List ingredients from each recipe that aren’t already in your pantry. Group according to where the items are located in your grocery store. Check on-line or in newspaper for coupons. Plan time for shopping, putting groceries away and prepping meats for this weeks’ menu. (Ex: Marinate chicken in teriyaki sauce before freeze)

    31. Going Grocery Shopping Yogurt Jar Minced Garlic Shredded Cheddar Cheese Small Can Pineapple Milk Small Can Water Chestnuts Parmesan Cheese Salsa Canned Tuna Fruit of your choice Spaghetti Sauce Grapes Sloppy Joe Mix Lettuce (3) Red Bell Pepper (2) Yellow Bell Pepper (2) Oatmeal Green Bell Pepper (2) Granola Mushrooms (2) Onions (3) Tortillas Tomatoes (3-4) French Rolls Snow Peas Small Bag Tortilla Chips Broccoli Carrots Ground Beef Cabbage Chicken Cilantro Shrimp Flank steak Raisins Brown Sugar White Rice Cinnamon Rice Pilaf Spanish Rice Salad Dressing Caesar Dressing Mayonnaise

    32. Planning Your Schedule The key to scheduling, is thinking ahead. What do you need to do tonight for tomorrow’s breakfast? What is for lunch tomorrow? What is for dinner tomorrow? What needs to defrost? Can you pre-marinate meats? Can you prepare vegetables or fruit?

    33. Planning Your Schedule Sunday: Make tuna sandwiches. Prep. fruit for breakfast and lunch. Defrost ground beef for spaghetti and Sloppy Joe’s. Monday: Make breakfast. Ask yourself, what can you do tonight, to prepare for tomorrow? Prepare ground beef for spaghetti. Make enough for Sloppy Joes for lunch Tues. Divide meat once cooked. Prepare spaghetti and Sloppy Joe’s. Make Caesar Salad. Prepare enough lettuce for tomorrow’s lunch. Slice extra veggies from spaghetti sauce, to use in green salad. Remove teriyaki chicken from freezer.

    34. Planning Your Schedule Tuesday: Make breakfast. Take lunch. Ask yourself, what can you do tonight, to prepare for tomorrow? Put rice pilaf on to cook. Prep. Broccoli for tonight and enough for tomorrow’s stir fry. While rice is cooking, boil water for broccoli. Prep. Ingredients for tomorrow’s lunch salad. Put chicken on grill. Steam broccoli. After dinner, complete chicken salad for tomorrow’s lunch. Take out shrimp to defrost. Wednesday: Make breakfast. Take lunch. Ask yourself, what can you do tonight, to prepare for tomorrow? Slice vegetables for stir-fry. Slice additional onions and peppers for tomorrow’s fajitas. Put rice on to boil. Prep. Dressing for shrimp hoagie sandwich for tomorrow’s lunch. Take out flank steak to defrost, and season for fajitas. Stir fry veggies and shrimp, reserve some shrimp for hoagies. Remove and serve. Put remaining shrimp in hot pan. It will cook while you are eating. After dinner, complete hoagies.

    35. Planning Your Schedule Thursday: Make breakfast. Ask yourself, what can you do tonight, to prepare for tomorrow? Cook Spanish rice. Prepare cabbage salad. Slice extra cabbage for cole slaw tomorrow night. Sauté vegetables for fajitas. Grill or cook flank steak. Prep. lettuce, tomatoes, cilantro, salsa for fajitas – prep. enough additional for taco salad for tomorrow’s lunch. Take chicken out to defrost. Friday: Make breakfast. Take lunch. Prepare potatoes and boil. Prep. Cole slaw. Season chicken and put on grill. Mash potatoes.

    36. Planning Your Schedule

    37. Practice Planning and Organizing Form groups Open Group Packet Plan 2-day menu, shopping list, time management schedule Questions? 10 minutes

    38. Additional Resources Everyday Cook - This site provides a glossary for cooking related terms and explains each one in everyday language. Cooking Solutions - This text-based web-site has excellent links for "Lessons & Tips" and "Recipes". Although the lessons are text-based, there are thorough descriptions for beginning cooks. Taste of America - ABC's- A text-based web-site that offers basic cooking knowledge for "real people with real cooking needs.” Food Network Video Guide- This is a video guide to cooking segments from the food network. Some of the segments are appropriate for beginners - though skills range from beginner to advanced. I Love Pasta- Excellent resource of tips for beginning pasta cooks. Includes tips for cooking as well as a glossary for pasta names and shapes. Arabic Slice- an excellent site containing step-by-step instructions with photos for preparing Arabic food. Folks On Line - Cook once, eat for a month! Once a Month Cook- Once a Month Cook - tips and links, recommended book resource.

    39. Your Challenge Plan a 1 week menu, shopping list and schedule Email Plan for Feedback Post your plan to class BLOG Follow your plan Post progress to class BLOG

    40. Sources and Credits Designed by Kacy Whittenburg, kacy_whittenburg@cox.net. This lesson was developed as part of the requirements for EDTEC 572.

More Related