Cooking in the Classroom (Prek-3rd grade)
Food is a very real part of the child's world. Use food and
cooking in the classroom for children to experience more about themselves
and their world.Organizing Food Activities
* Select a NUTRITIOUS recipe to suit the needs and abilities of your
students.
* Be aware of any food allergies in the class. Plan accordingly.
* Try the recipe first so that you will know what to expect; see what
utensils and methods will work best for the class; decide on the best work
space (cords out of the way, children able to see, etc.); organize the work
plan (groups, assembly line etc).
* Organize and assemble list of ingredients, utensils, and equipment
needed.
* Decide how to present the recipe. For readers: Be sure that
ingredients and directions are in an easily understood form. For
non-readers: Consider posters illustrating each step, side-by-side
illustrations of ingredients and utensils, or recipes recorded on tape
(pause to allow for following directions).
* Demonstrate new techniques ahead of time when possible. Allow children
to practice. (Measuring with dry rice, flour, water to get the idea of how
to measure and understand the relationship of quantities.)
* Be sure children know and practice safety rules.
Safety Tips
1. Always wash hands before handling food.
2. Things that are hot don't always look hot. If you get burned,
immediately hold the burned area under cold running water.
3. Always use a dry pot holder to lift pans out of the oven, never a
wet one.
4. When chopping, cutting, or peeling food, use a cutting board. Cut
away from yourself, and keep your fingers away from the blade.
5. Keep pot handles on the stove turned away from you.
6. Turn the burner or oven off before removing pans.
7. Stand mixing bowls in the sink as you stir - it saves
splashes.
8. Use hand beaters, a large spoon, or a wire whip instead of
electric beaters. This way, you have a chance to get the feel of the
batter.
* Teach children to clean up after themselves. Emphasize using hot soapy
water to wash and rinse well for sanitation. Reinforce the responsibility
for cleaning up after themselves.
* Review basic nutrition information and concepts the activity will
reinforce.
* Decide what subjects you will integrate with the cooking activity.
* Decide how you will evaluate the cooking activity.
Planning Sheet for Cooking Activity
Food___________________________________
Day of Preparation___________________________
Equipment and Utensils Needed Ingredients
______________________________________________________________
_____________________________________________________________
List Steps in Order (Include clean up and setting table)
1.
2.
3.
Evaluation:
Nutritional Learning:
Related Activities:
Teaching Measuring Skills
* Encourage children to become familiar with common measurements and
measuring utensils. Use dry rice, granulated sugar or flour for them to
practice using dry measuring cups. Allow them to find that 2 half cups = 1 cup;
that 3 teaspoons = 1 tablespoon; etc. (Measure over waxed paper, so excess
dry ingredients can be picked up easily and poured.)
* Use liquid measuring cups and water for them to discover
that 4 cups = 1 quart and that 4 quarts = 1 gallon.
* Show children proper dry measurement by filling measuring cup or spoon
and leveling off evenly. Liquid measurements should be taken at eye
level.
* Compare the 1 cup of sifted flour to 1 cup unsifted flour.
* To measure 1/2 cup shortening, put 1/2 cup water in a glass measure.
Add shortening until the water reaches the 1 cup mark.
* To measure brown sugar, pack sugar down with a spoon or clean fingers.
Level off excess.
* Vanilla and other flavorings should be measured over a small cup -
never over the mixing bowl.
* Use a knife to crack eggs. Break into separate bowl to see that it is
good and there are no shells.
How Cooking in the Classroom Achieves Several Objectives
1. To help children learn where foods come from and encourage the habit of inquiring about
them.
2. To encourage children to try new foods.
3. To encourage children to eat a variety of nutritious foods from the Food Guide Pyramid.
4. To encourage parents to be apart of the program so they will extend
and reinforce attitudes and skills.
5. To develop understanding of cause and effect.
6. To help children reap the rewards of planning.
7. To develop new vocabulary.
8. To develop mathematics concepts and problem-solving experience.
9. To teach early reading skills, e.g., matching, coding,
sequencing.
Learning Experiences Related to Cooking Grilled Cheese Sandwiches
Recall, pictures, trip to farm, direct instruction.
Children learn that cheese is tasty (It was observed to be rejected by many in the school
cafeteria prior to tasting.)
Children report cooking cheese sandwiches at home.
Invites parent participation; copy attractive recipes for the children to
take home.
Children observe that heat causes melting; cooling causes
solidification.
Shop for ingredients the previous day with children. Children count money.
Children learn that cheese contains protein which helps us grow, calcium for strong bones and where it belongs in the Food Guide Pyramid
Children learn how to cut sandwiches into fractions and how many sandwiches are needed so everyone has one
Children learn to follow Rebus recipe in proper sequence.
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