SHELTERED HEARTS

Cooking
Curriculum
 WEEK KITCHEN SKILL RECIPES FOR PRACTICE

1 Slicing & Chopping Salads & Veggie Platters

2 Cubing & Dicing Guacamole & Pico de Gallo

3 Measuring Brownies & Muffins

4 Blending Smoothies & Soups

5 Boiling Pasta & Rice n Beans

6 Peeling & Grating Hash Browns & Nachos

7 Whisking Scrambled Eggs & Pudding

8 Mixing Cakes & Mashed Potatoes

9 Flipping Pancakes & Tortillas

10 Rolling Dough Cookies & Pies

11 Kneading Dough Bread & Pizza

12 Sauté & Pan Frying Fried Eggs, Fried Rice & Stir Fry

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 3 KITCHEN RULES

BE SAFE

• Clean hands. Follow food safety guidelines.

• Open ears. Listen and follow directions.
• Mindful movements. Move slowly and be aware of your body and workspace.

BE RESPECTFUL

• Share supplies with other students.

• Treat the produce and food respectfully. Do not throw it, play with it, or waste it.
• Wait for everyone to be served before trying the food.
• Your opinions influence the opinions of your friends – keep negative comments about
the food to yourself and wait for everyone to have a chance to try the food before you talk
about it.

BE CURIOUS

• Start small. Try a tiny bite first. Try more if you like it.
• Be brave. You may have never tasted this food before – what’s important is to be brave
and try something new.
• Be open-minded and respectful of foods from other cultures. If you don’t like it this
time, try it again.

Fun Fact: It takes your taste buds 10 times before they really know whether you like
something!

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 FOR INFORMATIONAL MATERIALS IN SPANISH, PLEASE VISIT:
https://www.fda.gov/fda-en-espanol
FOR A FREE FOOD SAFETY ACTIVITY BOOK (ENG), PLEASE VISIT:
https://www.fsis.usda.gov/sites/default/files/media_file/2021-
04/FSF_Activity_Book_NOVEMBER_2019_FINAL.pdf

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 FOOD SAFETY GUIDELINES
Follow these food handling tips to ensure a healthy environment when cooking in the classroom.

Clean Hands

• Before beginning, always wash hands in warm, soapy water for at least 30 seconds.
• Wash hands again if they become dirty and after handling raw meat or eggs.
• Always wear gloves during food preparation.

Food Allergies

• Always check to see if any students have food allergies.

• The “Big 8” food allergies are dairy, eggs, tree nuts, peanuts, soy, shellfish, fish & wheat.

Proper Food Storage

• If using any perishable items (such as meat or dairy) store in refrigerator and clearly label
them with expiration dates with a permanent marker.
• Never allow meat, poultry, seafood, eggs, or produce or other foods that require
refrigeration to sit at room temperature for more than two hours.
• Store refrigerated foods in tightly covered containers or sealed storage bags, and check
leftovers daily for spoilage.

Use Cutting Boards

• Prepare food on cutting boards to minimize contact with contaminated surfaces.

• If cooking with meat or dairy, always use different cutting boards than ones used for fruits
and vegetables.

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 HOT FOOD HOT/ COLD FOOD COLD

• Avoid letting your food stay in the temperature danger zone between 40 - 140 degrees
Fahrenheit for longer than two hours.
• Refrigerate any leftovers as soon as possible.

KITCHEN TOOL SAFETY

• Before distributing kitchen tools (knives, juicers, graters, etc.) review how to properly use
each tool.
• Students should stay back at least 2 feet from electric equipment, cords, and heating
elements when not using them.

KITCHEN HYGIENE

• Have students tie back long hair or wear a hair net.

• Ask students to roll up sleeves or wear a short sleeve top.
• Aprons should be worn at all times when cooking or prepping food.
• If food falls on the floor, or is coughed or sneezed on during prep, throw it away.

HEAT PROTECTION

• Have oven mitts handy when grabbing something off the stove or out of the oven.
• When opening a hot oven, keep your face and body clear. Heat rises and the oven can let
out a burst of steam when the door is opened.
• When lifting the lid off a pot, tilt the lid away from your body. Any hot air trapped under the
lid will move away from you.
• Turn the handles of pots and pans away from you. An accidental nudge can send a pot
flying and cause a dangerous spill.

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 LESSON STEPS AND PROCEDURES (60 minute class period)

1. Wash hands (5 mins)

Each student should wash their hands using soap and water for at least 30 seconds.

2. Read recipe together (5 mins)

Read recipe aloud and review which tools/utensils they will use to prepare the meal.

3. Demonstration of kitchen skill (5 mins)

Teacher will demonstrate the weekly skill (chopping, whisking, etc.) for the whole group.

4. Cooking & Baking (30 mins)

Students will prep food for the recipe. TAs will assign cooking tasks in each group.

Students will cook or bake the recipe together, taking turns practicing the weekly skill.

5. Tasting & Eating (10 mins)

Students will plate and eat the food (time depending – can be served later).

6. Clean up (5 mins)

Students will wash and dry dishes as a group and wipe down kitchen surfaces with
approved cleaning supplies.

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 Sink Stove Sink Sink Stove
Fridge

Sink

Sink
Sink

Board

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 TEACHING TIPS

DEMONSTRATION

• Make sure desks and/or tables are arranged so that each student can easily view the
demonstration table or video.
• Alternatively, students can pull up a chair around the demonstration table.

HANDS ON PARTICIPATION

• Ensure there is enough space for each student to perform the task comfortably & safely.
• Group students together for easy job delegation and station designation.

ELECTRICITY ACCESS

• If your recipe requires electricity, make sure there’s a nearby outlet that works.
• Be sure to check both the outlet and appliances work once plugged in and set up.

DISPLAYING THE RECIPE

• Print a copy for each student. This option allows them to take it home.
• Project the recipe onto the board OR write it on a large whiteboard.
• Translate the recipe in advance for speakers of other languages.

SETTING UP STATIONS

• Use different colored cutting boards to designate multiple stations. For example:
students with red cutting boards cut onions, green cuts broccoli, yellow chops garlic, and
blue chops carrots.
• Pre-make ingredients that take longer to cook (pie crust, yeasted breads, etc) or pre-prep
certain ingredients for time efficiency.

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 CLEANING UP AFTER THE LESSON

CLEAN UP BASICS

• Set the expectation before the lesson begins that students will be responsible for
cleaning up.
• Before serving the food, have each student clean up their own workspace as much as
possible for ultimate efficiency.

CLEAN UP PROCESS

Students can work together to wash and dry the tools and dishes used during the lesson.

Delegate responsibilities, such as:

• One student scrapes off any leftover food into a compost bowl or trash can.
• One student scrubs with dish soap and water.
• One student dries with a clean dish towel or organizes dishes on a drying rack.

AFTER THE LESSON

• Ensure that all food scraps and garbage are disposed of properly immediately following
the lesson to avoid unwanted smells and pests.
• Store the supplies in their designated bins after they are clean and dry. Do NOT store wet
materials in the bins to avoid mold growth.
• Conduct sharps count/ supply inventory after EVERY lesson.

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 WEEK 1: Slicing & Chopping

LEARN KNIFE SKILLS

Students will be utilizing special kid-safe knives for cutting and chopping, so practicing
these techniques might be a little more difficult. It is a good idea to remind them to go slow
when cutting and assist them with chopping tougher foods if needed (pre-prep).

STUDENTS SHOULD ALWAYS BE UNDER DIRECT SUPERVISION WHILE USING KNIVES.

STEP 1 - Hold your chef's knife with your dominant hand.

Use your dominant hand to grip the handle of the knife with your middle, ring, and pinkie fingers.
Your index finger and thumb should be on the blade in front of the bolster, the thick part of the
blade where it meets the handle. Try not to lay your index finger across the top of the blade. It
should rest flat against the blade near the handle. Gripping the blade will give you more control
as you chop and put less pressure on your wrist and hand.
• The index finger and thumb should look like they're pinching the sides of the blade.

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 STEP 2 - Form a claw with your subordinate hand.

The hand that's not holding the knife should hold the food that you're cutting steady. To prevent
the knife from cutting your subordinate hand, curve your fingertips in towards your palm, so your
hand forms a claw. Set your clawed hand on the food you're cutting, so the food can't move or
slide.

• This might not feel natural when you start practicing, but it's the best way to prevent
kitchen accidents.

STEP 3 - Protect the thumb on your subordinate hand.

It's important to tuck in the thumb of your helping hand, so you're less likely to cut it. The
knuckles on your thumb and fingertips should be closer to the knife blade than the fingertips.
This way, your knife will simply bump against the knuckles instead of cutting the fingertips if you
chop quickly.

• Practice keeping your thumb tucked in. If you notice your thumb sticking out while you're
cutting, stop and tuck your thumb in again. Practice while going a little slower until it
becomes a habit.

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 CHOPPING TECHNIQUES

TECHNIQUE 1 - Practice the cross chop.

If you're just learning to chop, the cross chop is a great and safe technique. Place the food you
want to chop on your cutting board and hold your chef's knife with your dominant hand.

Open your subordinate hand and lay the palm where it meets the fingers on top of the blade.
Keep your fingers open and out while the other hand rocks the blade to roughly chop the food.
Continue to chop the food until it's the size you want.

• The cross chop is good for chopping foods that will cook down, since the pieces may not
be uniform.

CROSS CHOP TECHNIQUE

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 TECHNIQUE 2 - Learn the tap chop.

If you chop something into slices, hold the item steady with the thumb of your subordinate hand.
Extend your fingers towards the end of the food where you'll begin slicing. Curl those fingertips in
to protect them from the blade. Raise the blade straight up and bring it straight back down to
make a slice. Continue to slowly bring the blade up and tap it back down as you walk your
fingertips back. Keep your thumb away from the blade and continue to hold the food steady.

• You won't be rocking the blade as you tap chop.

TAP CHOP TECHNIQUE

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 TECHNIQUE 3 - Try the rock chop.

To finely chop or mince fresh herbs or small items (like garlic), chop the food for a few seconds,
so it's roughly chopped. Gather the food together and lay the fingertips of your subordinate hand
on the end of the blade. Use the handle of the knife to rock the blade up and down. The
subordinate hand should steady the blade as it rocks. Keep scooping the food into a pile, so you
can rock chop it until it's as fine as you'd like.

• The rock chop works well with a chef's knife because the blade is slightly curved. This
makes it easy to rock the blade as it chops.

ROCK CHOP TECHNIQUE

KNIFE SKILLS VIDEO: https://www.youtube.com/watch?v=G-Fg7l7G1zw

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 SAMPLE RECIPES FOR WEEK 1:

Garden Salad: https://neighborfoodblog.com/wprm_print/easy-garden-salad-recipe

Chopped Salad: https://www.loveandlemons.com/wprm_print/italian-chopped-salad

Mediterranean Salad: https://www.simplejoy.com/wprm_print/49139

Fruit Salad: https://www.thegraciouswife.com/wprm_print/easy-homemade-fruit-salad

Tropical Fruit Salad: https://www.theslowroasteditalian.com/wprm_print/tropical-fruit-salad-

video

Veggie Platter: https://www.dinneratthezoo.com/wprm_print/veggie-tray

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 WEEK 2: Cubing & Dicing
HOW TO DICE VEGETABLES

STEP 1: Wash your vegetables.

Wash your own hands in warm, soapy water for about 30 seconds. Then, rinse your vegetables
under the faucet, gently rubbing as needed to remove any stuck-on dirt.
• You may need to use a vegetable brush on tougher vegetables, like squash, to get out
stuck on dirt and debris.

STEP 2: Remove any skins.

Things like onions, potatoes, and garlic should usually be peeled prior to cooking. You can simply
peel off the skin of onion or garlic, but things like potatoes and squash require a vegetable peeler.
• Not all vegetables require peeling prior to cooking. Consult your recipe to see if you need
to peel your vegetables first.

STEP 3: Cut the vegetables in half.

Cut off any ends with leaves or stems. Then, cut the vegetables in half length-wise. This will make
it easier to dice them prior to mincing.

STEP 4: Chop the vegetables in perpendicular slices.

Hold the vegetables with bent fingers as you cut, keeping your fingers just behind the knife. This
allows for greater control while cutting. Cut the vegetables length-wise, keeping the slices about
half an inch to a quarter of an inch apart. When you're done, you should have several thin slices
of vegetables.

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 STEP 5: Line up your vegetable slices.

Take the slices you just made and line them up on a cutting board. Keep them close together
when lining them up, but be sure to avoid any overlap.

STEP 6: Dice the slices.

Take your knife and cut along the vegetable slices cross-wise. Make a series of cuts, each one
about a quarter of an inch apart, running down the lines of vegetables. When you're done, you will
be left with small blocks of diced veggies.

DICING VEGETABLES VIDEO: https://www.youtube.com/watch?v=6g6pteQkgTk

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 SAMPLE RECIPES FOR WEEK 2:

Guacamole: https://www.allrecipes.com/recipe/14064/easy-guacamole/?print

Pico de Gallo: https://www.loveandlemons.com/wprm_print/pico-de-gallo

Cucumber Dip: https://www.liveeatlearn.com/wprm_print/tzatziki-sauce-recipe-5-minutes

Pasta Salad: https://www.allrecipes.com/recipe/86353/simple-pasta-salad/?print

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 WEEK 3: Measuring
HOW TO MEASURE DRY & LIQUID INGREDIENTS

Dry ingredients (like flour and sugar) should be measured using flat-cup measures.
Ingredients should be level. Running the back of a flat-bladed knife across the surface is a
good way to do this.

1. Fill the measuring cup until it overflows.

Spoon flour or other light, powdery dry ingredient into your measuring cup until it domes
over the top. (Don't scoop with the cup and shake off the excess, as this will cause the
ingredient to become packed, and you'll end up with more than the recipe calls for.)
2. Level it with the back of a knife.
Run the flat edge of a knife over the top of the measuring cup to level it off. This will
ensure you've measured the exact amount the recipe calls for.

Use measuring spoons to measure ingredients in small amounts. You can scoop the spoon
into the bag such as the bag of spices, herbs, baking powder or baking soda. Smooth out the
top of the contents with a spatula or knife.

1. Fill the measuring spoon.

To measure light and fluffy ingredients, put the ingredient into the measuring spoon with
another spoon or scoop until it domes over the top of the measuring spoon.
Tip: For salt, granulated sugar, or other heavy ingredients, it's okay to dip your measuring
spoon, scooping out enough so that the spoon is overflowing.
2. Level it off with the back of a knife.
Run the flat edge of a knife over the top of the measuring spoon to level it off.

Liquid measuring cups have a spout and graduated markings. Use them to measure
ingredients such as water, milk, and broth. Choose a transparent glass cup be able to see
the contents.

1. Place the measuring cup on the counter.

2. Bend down so that your eyes are at the same level as the cup.
3. Add the liquid until it reaches the desired scale line measurement.

MEASURING VIDEO: https://www.youtube.com/watch?v=TuLTmGbeDBw

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 SAMPLE RECIPES FOR WEEK 3:

Brownies: https://www.allrecipes.com/recipe/10549/best-brownies/?print

Crispy Pretzel Bars: https://www.tasteofhome.com/recipes/crispy-pretzel-bars/print/

Gluten Free Granola Bars: https://www.tasteofhome.com/recipes/gluten-free-oatmeal-chip-

bars/#RecipeCard

Chocolate Chip Muffins: https://sugarspunrun.com/wprm_print/bakery-style-chocolate-chip-

muffins

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 WEEK 4: Blending
HOW TO BLEND FOOD:

Depending on the strength of your blender, the order you put your ingredients in the blender
could influence the overall texture. Here’s how to layer ingredients into the blender:

1. Liquids go first to make blending easier on the blades.

2. Greens go in next, which will help them to pulverize smoothly.
3. Soft ingredients, like fresh fruit and soft veggies, go next to help the blades start blending.
4. Hard ingredients, like frozen fruit and firm veggies, go last.

Use the lines on the blender to ensure you don’t overfill.

Start the blender off slowly, then gradually increase the speed.
Blend for 30 to 60 seconds until the smoothie is as smooth as possible.

REMEMBER TO PUT THE LID ON TIGHTLY BEFORE STARTING BLENDER!

BLENDER TIPS:

If you like a perfectly smooth smoothie, avoid seedy or fibrous fruits & veggies. Fruits like
blackberries and raspberries generally have a tough time getting completely pulverized by a
blender, leaving you with a seedy blend. Super fibrous fruits & veggies like Beets, Celery, or
Apples will add a slight “chew” to your smoothie.

Chop any hearty fruits or veggies beforehand. Although blenders are incredible things, they’re not
indestructible-- give them a break by doing some of the legwork. Roughly chop your tougher fruit
and veg into pieces no larger than a few inches and your blending time will dramatically
decrease. That means you get your smoothie even quicker!

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 USING A BLENDER VIDEO: https://www.youtube.com/watch?v=Iz6i_LWALGU

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 SAMPLE RECIPES FOR WEEK 4:

Banana Smoothie: https://www.inspiredtaste.net/19907/simple-banana-smoothie-

recipe/itr_print/

Strawberry Smoothie: https://www.inspiredtaste.net/49903/strawberry-smoothie/itr_print/

Blueberry Smoothie: https://www.inspiredtaste.net/49907/easy-blueberry-smoothie/itr_print/

Green Smoothie: https://www.inspiredtaste.net/19911/quick-and-easy-green-smoothie-

recipe/itr_print/

Tomato Soup: https://www.seriouseats.com/no-cook-blender-tomato-soup-recipe?print

Pumpkin Soup: https://www.eatingbyelaine.com/easy-blender-pumpkin-soup/print/8268/

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 WEEK 5: Boiling
BOILING WATER FOR COOKING

STEP 1: Choose a pot with a lid.

A lid will trap heat inside the pot, making the water boil faster. A large pot will take longer to boil,
but the shape does not make a noticeable difference.

STEP 2: Add cold tap water.

Hot tap water can pick up lead from your water pipes and is not recommended for drinking or
cooking. Start with cold tap water instead. Don't fill it all the way — a full pot can splash you as it
boils, and you'll need space to add the food if you're cooking.

STEP 3: Add salt for flavor.

Salt has almost no effect on the boiling temperature. Add it only to flavor the food — especially
pasta or potatoes, which will absorb the salt along with the water.

STEP 4: Place the pot over high heat.

Place the pot on the stove and turn the burner underneath it to high. Cover the pot with a lid to
help the water boil a little faster.

STEP 5: Learn the stages of boiling.

Most recipes will either call for a simmer or a rolling boil. Learn how to recognize these stages,
plus a couple less common options that will help you find the perfect temperature (see next
page).

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 STEP 6: Add the food.

If you are boiling something in the water, add it now. The cold food will lower the water
temperature, and might reduce it to an earlier stage. That's fine; just leave the heat on high or
medium until the water returns to the correct level.

TIP: Unless a recipe specifically tells you to, don't add the food before the water is hot. That
makes it hard to estimate the cooking time and can have unexpected effects. For example, meat
ends up tougher and less flavorful if exposed to cold water at any time during cooking.

STEP 7: Turn down the heat.

High heat is useful when you want to get the water to reach boiling temperature quickly. Once
you've got where you want, reduce the heat to medium (for boiling) or medium-low (for
simmering). Once the water is at a rolling boil, more heat will only make it boil away faster.

STUDENTS MUST BE SUPERVISED DIRECTLY WHEN BOILING WATER TO AVOID BURNS.

STAGES OF BOILING:

1. Quiver: Tiny bubbles appear at the base of the pot, but do not rise. The surface quivers
slightly. This happens at about 140–170ºF (60–75ºC), a temperature good for poaching eggs,
fruit, or fish.

2. Sub-simmer: A couple little streams of bubbles are rising, but most of the water is still. The
water is around 170–195ºF (75–90ºC) and can be used for stew or braising meat.

3. Simmer: Small to medium bubbles break the surface often, all across the pot. At 195–212ºF
(90–100ºC), this is a good time to steaming veggies or melting chocolate, depending how
healthy you're feeling.

4. Full, rolling boil: Steam and constant movement that doesn't stop when you stir the water.
This is the hottest your water is going to get: 212ºF (100ºC). Cook pasta at this temperature.

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 STAGES OF BOILING VIDEO: https://www.youtube.com/watch?v=D_TX67X2ddU

SAMPLE RECIPES FOR WEEK 5:

Pasta Bolognese: https://themodernproper.com/easy-bolognese

Fettucini Alfredo: https://www.allrecipes.com/recipe/23431/to-die-for-fettuccine-alfredo/?print

Mashed Potatoes: https://www.allrecipes.com/recipe/24771/basic-mashed-potatoes/?print

Deviled Eggs: https://downshiftology.com/wprm_print/best-deviled-eggs-recipe

Egg Salad: https://www.budgetbytes.com/wprm_print/easy-egg-salad

*Quick Pickles: https://www.foodnetwork.com/recipes/rachael-ray/quick-pickles-recipe-

1941519

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 WEEK 5 EXTENSION: PICKLING VEGETABLES

STEP 1: Prepare the vegetables.

Wash and dry the fresh vegetables. Cut vegetables into desired shapes and sizes.

STEP 2: Add the flavorings.

Divide the fresh herbs; whole spices, dried herbs, ground spices and smashed or sliced garlic
between the jars.

STEP 3: Add the vegetables.

Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar
to the tops of the vegetables.

STEP 4: Make the brine.

Place the vinegar, water, kosher salt, and granulated sugar (if using) in a small saucepan over high
heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables,
filling each jar to within 1/2 inch of the top.

STEP 5: Seal the jars.

Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with
more brine if necessary. Place the lids on the jars and screw on the rings until tight.

STEP 6: Cool and refrigerate.

Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will
improve with flavor as they age — try to wait at least 48 hours before cracking them open.

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 WEEK 6: Peeling & Grating
HOW TO PEEL VEGETABLES:

Using a Peeler Safely:

By design, a peeler is going to be sharp. This is why it's important to exercise a little precaution
whenever using one. The slightest slipup can easily cut a finger or two. Safety is essential here.

• Once you peel down, peel up (only to the middle). Most of the time, people will only use
one of the blades of a peeler. But take a close look at both swivel peelers and Y-shaped
peelers and you'll see they have two blades. This layout means you can go back and forth,
cutting your peeling time in half.

• Always use a sturdy chopping board. This will prevent ingredients from slipping. It'll also
allow you to discard peeling easily once you're finished.

• Make sure to use both hands to keep your fingers safe from the blade. Hold one end of the
vegetable or fruit in one hand, or hold it in position on the chopping board, and the peeler
in your other.

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 • With your vegetable peeler in one hand, start by holding the vegetable by its top, with its tip
resting downwards at an angle on your chopping board. Start the peeling movement in the
middle of the vegetable and press downwards towards the chopping board.

• Rotate as necessary until the end furthest from you is sufficiently peeled. Now, simply flip
the vegetable so that you're holding onto the peeled end and repeat the process as before.

• Once done, maneuver the peeler around the top and bottom of the vegetable, going over
any pieces the first steps were unable to peel.

HOW TO PEEL VEGETABLES VIDEO: https://www.youtube.com/watch?v=_SmE8XsSwpo

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 HOW TO USE A BOX GRATER:

• Since the length and width of your box grater’s sides limit its use, you need to consider the
size of the foods you wish to prep when grocery shopping and do any necessary portioning
before you slice, shred, or grate.

• Smaller is better, especially when operating the slicing blade side. In order to properly use the
blade and get even pieces, you’ll need to start with smaller and skinnier pieces of food that
don’t extend beyond the width of the cutting surface.

• Semi-soft cheese and long vegetables that may be prone to breaking can be cut in half before
you get to work, to avoid slip-ups.

• Holding the handle firmly is another safety precaution to take as you use your box grater. A
firm grip and pressure applied on the handle will keep the grater stable and fixed in its upright
position.

• You’ll also find that grating is significantly easier and faster with a pressured grip on the
handle to hold things in place while you glide the food over the blades with your dominant
hand.

TIP: The key to using a box grater without upper body fatigue is flipping the grater on its side. This
way, you can leverage your body weight to easily glide the cheese, frozen butter, carrot, you name
it, across the holes.

And the bonus? Everything grated is trapped inside the box grater and can be lifted (still on its
side) from the counter to a bowl.

Bonus points for setting the sideways grater on a baking sheet, so that stray pieces don't scatter
all over the counter.

HOW TO USE A BOX GRATER VIDEO: https://www.youtube.com/watch?v=aUlYohK3X_Y

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 SAMPLE RECIPES FOR WEEK 6:

Hash Browns: https://www.allrecipes.com/recipe/57783/emilys-famous-hash-browns/?print

Nachos: https://www.lovefromtheoven.com/wprm_print/easy-nachos

Coleslaw: https://www.askchefdennis.com/wprm_print/best-coleslaw-recipe

Zucchini Bread: https://www.allrecipes.com/recipe/6698/moms-zucchini-bread/?print

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 WEEK 7: Whisking
3 WAYS TO USE A WHISK:

There are three main ways to use a whisk: side whisking, circular whisking, and beating.

1. Side whisking: Side whisking involves using a side-to-side motion with your dominant
hand. Whisking side to side is the most efficient method because it creates shear force or
forces that push the liquid toward itself.

2. Circular whisking: This type of whisking involves looping your whisk in a circular motion
with your dominant hand. Circular whisking is a useful method for preventing the edges
of a sauce from burning.

3. Beating: Beating involves whisking on the diagonal to lift liquid out of the bowl. This
method effectively whips egg whites together, incorporating air molecules into the
mixture, creating a fluffy result.

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 HOW TO WHISK EGGS:

STEP 1: Set out the eggs.

Place your eggs on your counter about 30 minutes before you intend to use them. Eggs whip to a
greater volume when they’re at room temperature.

STEP 2: Crack the eggs.

Take your egg in one hand and firmly but carefully tap it on the countertop. Stop when you see a
vertical crack form in the shell. Once you see this, you can take your fingers and separate the egg
halves into your bowl.

STEP 3: Whisk the eggs.

Hold the whisk firmly and begin to slowly whisk the egg whites. Use your other hand to hold onto
the bowl. Use a circular motion and make about two rotations around the bowl per second. After
about 30 seconds, your eggs will begin to look foamy.
• You can also try using a figure-eight motion in this step.
• Keep your egg whites moving constantly and occasionally lift the whisk to incorporate
even more air into them.

STEP 4: Increase your speed.

Continue to whisk your eggs in a quick, circular motion; you should notice an increase in volume
after 2 or 3 minutes of continuous whisking.

HOW TO WHISK VIDEO: https://www.youtube.com/watch?v=x2wig7WJgh8

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 SAMPLE RECIPES FOR WEEK 7:

Scrambled Eggs: https://www.loveandlemons.com/wprm_print/how-to-make-scrambled-eggs

Pudding: https://julieblanner.com/wprm_print/better-than-the-box-chocolate-pudding/

Whipped Cream: https://everydaypie.com/whipped-cream-by-hand/

Frosting: https://www.wikihow.com/Make-Simple-Five-Minute-Frosting

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 WEEK 8: Mixing

HOW TO USE A HAND MIXER:

STEP 1

Make sure that the mixer is unplugged, and the speed is on low before you insert the beaters.

STEP 2

Plug the mixer using your cable to the socket. Also, it is time to place the beaters into a bowl.

STEP 3

Slowly use the speed control button to set your desired speed. Start with 1 and then slowly
increase it to your desired speed.

STEP 4

When you are done mixing, make sure to turn the speed down to low before you unplug the mixer.

STEP 5

Eject the beaters that you installed. Each mixer has a different procedure of removing beaters.
Read your manual to understand your method. Make sure that the speed is set to 0 before you try
this step.

HOW TO USE A HAND MIXER: https://www.youtube.com/watch?v=b4ezir4DRPQ

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 SAMPLE RECIPES FOR WEEK 8:

Simple White Cake: https://www.allrecipes.com/recipe/17481/simple-white-cake/?print

One Bowl Chocolate Cake: https://www.allrecipes.com/recipe/17981/one-bowl-chocolate-

cake-iii/?print

Banana Bread: https://www.allrecipes.com/recipe/20144/banana-banana-bread/?print

Pumpkin Bread: https://www.onceuponachef.com/recipes/spiced-pumpkin-

bread.html?recipe_print=yes

Mashed Potatoes: https://www.allrecipes.com/recipe/24771/basic-mashed-potatoes/?print

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 WEEK 9: Flipping
HOW TO FLIP A PANCAKE:

STEP 1: Wait for the edges to brown and the top to bubble.

When the edges of the pancake begin to crisp up and the top begins to bubble, it’s a sign it’s
ready to be flipped. Pay close attention to your pancake to see when this happens.
• Make sure to use a nonstick pan, nonstick cooking spray, butter, or oil so your pancake
doesn’t get stuck to the pan.
• Don’t use too much butter or oil when cooking your pancake or it may spit and burn you.

STEP 2: Lift an edge of the pancake to see if the underside is golden brown.

The underside of the pancake should be a golden-brown color before you flip it. You can check
this by carefully lifting up an edge of the pancake with your spatula or a fork.
• You can shake the pan back and forth to see if it slides around. If it does, it indicates that
the bottom side has cooked, and it's ready for flipping.

STEP 3: Slide the spatula under the pancake so that it’s centered.

Try to get your spatula in the center of the pancake. Get as much of your spatula as you can
covered by the underside of the pancake. Lift it so it clears the rim of your pan and get ready to
flip.
• Don’t hold it in the air for too long or it will break. You should transition to the flip quickly.
• Don’t lift it higher than 4-6 inches off the bottom of your pan. The higher you lift it, the
greater chance it’s going to break.

STEP 4: Quickly flick your wrist 180 degrees to one side so the pancake flips over.

Using a quick flicking motion, turn your wrist over while holding the spatula. The longer you wait
and the more you hesitate, the more likely the pancake will break. Do it quickly and confidently.
• Make sure to try to the flip the pancake only once. Multiple flipping will make it tough.

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 HOW TO FLIP A PANCAKE VIDEO: https://www.youtube.com/watch?v=yCbhuGyFev4

SAMPLE RECIPES FOR WEEK 9:

Easy Pancake Recipe: https://www.allrecipes.com/recipe/45396/easy-pancakes/?print

Potato Pancakes: https://cooktoria.com/wprm_print/4956

Quesadillas: https://www.loveandlemons.com/wprm_print/quesadilla-recipe

Homemade Corn Tortillas: https://www.gimmesomeoven.com/homemade-corn-tortillas/#tasty-

recipes-72274

Naan Bread: https://www.recipetineats.com/naan-recipe/

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 WEEK 10: Rolling Dough
HOW TO USE A ROLLING PIN VIDEO: https://www.youtube.com/watch?v=JPc9sEHUNes

STEP 1: Shape the dough.

Shaping your dough before you roll it out will set you up for success. To do this, turn the dough
out onto a piece of plastic wrap. Fold the plastic wrap over the dough and use your hands to
press and pat the dough into your desired shape, typically rectangle for cookie dough or a round
disk if you’re making pie. For pie dough, let the disk chill in the fridge for about an hour before
rolling to allow the gluten to relax. If you’re making cookies, you can use the dough right away.

STEP 2: Roll out your dough.

Unwrap the dough and place it on the countertop between two large sheets of parchment paper
or two new sheets of plastic wrap. (This prevents over-flouring. If you decide to use flour, use a
pastry brush to remove excess flour.) If the dough feels too soft to work, return it to the fridge for a
few minutes. If it’s too stiff, let it rest at room temperature until easy enough to work. Starting in
the center of the dough block or disk, use even pressure to roll the dough away from you. Rotate
the dough 90 degrees and repeat, turning the dough until it reaches the desired thickness.

STEP 3: Cut out shapes.

If cutting cookies, flour your cookie cutter and cut shapes as efficiently as possible, since re-
rolling the dough scraps will toughen up your cookies. Transfer cut cookies to a baking sheet
lined with a piece of parchment paper or a silicone mat. If making a pie, you can choose to trim
the dough now, or you can wait until after you’ve transferred it to the pie dish. To transfer the
dough from your work surface to the pie plate, gently roll it onto your (well floured) rolling pin,
then unfold the dough onto the center of the pie dish for trimming, crimping, and filling with pie
weights. Use excess dough to patch any tears in your pie crust.

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 STEP 4: Chill before baking.

If your recipe contains butter, put your cut cookies or pie crust in the fridge for 20-30 mins before
baking. This allows the butter to solidify, which is the secret to flaky pie crust and cookies that
hold their shape. If you aren’t baking today, you can store your dough in the freezer.

SAMPLE RECIPES FOR WEEK 10:

Sugar Cookies: https://sallysbakingaddiction.com/best-sugar-cookies/print/67590/

Gingerbread Cookies: https://sallysbakingaddiction.com/best-gingerbread-cookies/print/71005/

Homemade Pasta:
https://www.simplyrecipes.com/recipes/how_to_make_homemade_pasta_without_a_pasta_ma
ker/?print

Pie Crust: https://www.allrecipes.com/recipe/12492/pie-crust-iv/?print

Empanada Dough: https://thenovicechefblog.com/wprm_print/empanada-dough

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 WEEK 11: Kneading Dough
HOW TO KNEAD DOUGH:

STEP 1:

Lightly flour your hands, work surface, and dough. Using the heels of your hands, gently push the
dough away from you in a rocking motion, alternating hands as you go. You want to put some
energy into it, to really stretch out the dough. The dough may get sticky as you knead, and that’s
fine. Just sprinkle a little more flour on your hands. Do not add any more flour than you really
need—use just enough to prevent it from sticking too much to your hands and work surface.
Dough should still feel a little tacky.

STEP 2:

As you knead, you’ll start to feel the texture of the dough change; it will begin to smooth out and
feel softer and more elastic. The length of time a dough requires kneading depends on the recipe.
Some doughs take just 3–5 minutes, while others can take up to 10–15 minutes.

STEP 3:

How to know when to stop kneading: There are 2 ways to check whether the dough has been
kneaded enough and is ready to rise, and you can use either or both. The first way to check is to
simply poke the dough with your finger. If the dough bounces back without sticking to your finger,
it’s been kneaded enough. If it doesn’t, you need to keep kneading.

The second way to check is something called the “windowpane test.” Tear off a small (roughly
golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through
it. Hold it up to a window or light. Does light pass through the stretched dough without the dough
tearing first? If so, your dough has been kneaded long enough and is ready to rise per your
recipe’s instructions (such as sandwich bread). If not, keep kneading.

HOW TO KNEAD DOUGH VIDEO: https://www.youtube.com/watch?v=ICkHBCcRX74

HOW TO PROOF BREAD VIDEO: https://www.youtube.com/watch?v=U3EsuaUa0OU

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 USING YEAST AND “PROOFING” BREAD:

WHAT IS PROOFING?

Proofing is a step in bread-baking that activates the yeast in the dough. During fermentation, the
yeast cells in leavened doughs (such as bread dough or pasta dough) consume carbohydrates
and expel the carbon dioxide gas that causes the dough to expand or rise. The term proofing can
refer to any stage of fermentation but is especially associated with the final rise that happens
after dough is shaped, just before baking.

4 STAGES OF FERMENTATION DURING BREAD MAKING

1. Bulk Fermentation (aka first proof, first rise, or first fermentation) happens before
shaping. It’s called bulk because even if you plan to make multiple loaves from the same
batch of dough, everything is fermented together at this stage. Yeast does most of its
work during this time, consuming sugars to produce carbon dioxide gas bubbles, which
inflate gluten structure. Total bulk fermentation time is usually 1 ½ to 2 ½ hours at room
temperature, and up to three hours in a colder environment.

2. Folding happens during bulk fermentation. It helps develop gluten structure, redistribute
the yeast and sugars, and regulate dough temperature. Folding usually starts around 30
minutes into bulk fermentation. Fold dough by gently scraping the edges of the bowl and
pulling the edge of the dough that’s farthest away from you and towards yourself to fold
the dough in half. Make a quarter turn with the bowl, then repeat folding on all four sides.
Be gentle so as not to damage air bubbles or disrupt gluten structure. Wait half an hour,
then fold a second time.

3. Shaping happens after bulk fermentation, once dough is pillowy and slightly springy,
during which the dough is folded again and transferred to a proofing basket, cloth-lined
bowl, or other container.

4. Final Proofing happens once the shaped dough is in its proofing vessels. During the final
proof, dough continues to rise until almost doubled in size for most breads, or even more
for some other baked goods. When proofed at the proper temperature and environment,
you’ll see dough triple in size and become light, fluffy, and jiggly.

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 SAMPLE RECIPES FOR WEEK 11:

Homemade Bread Recipe: https://tastesbetterfromscratch.com/wprm_print/homemade-bread

Garlic Bread: https://rasamalaysia.com/wprm_print/pull-apart-garlic-bread

Pizza Dough Recipe: https://sugarspunrun.com/wprm_print/the-best-pizza-dough-recipe

Homemade Bagels: https://sallysbakingaddiction.com/homemade-bagels/print/66512/

Dinner Rolls: https://sallysbakingaddiction.com/soft-dinner-rolls/print/67831/

Cinnamon Rolls: https://butternutbakeryblog.com/easy-homemade-cinnamon-rolls/print/1448/

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 WEEK 12: Sauté & Pan Frying
HOW TO PAN FRY:

PAN FRYING:

1. Pan-frying only requires three things: a heavy-bottom skillet, your food, and oil. However,
it’s important that each of these three elements are prepped or ideal for pan-frying.

First, prepare your food by patting it dry and seasoning it. Next, pick a heavy-bottomed
pan. You’ll want a heavy-bottom skillet that can comfortably hold your food and oil at a
consistent temperature — we usually choose cast-iron or a good-quality stainless steel
skillet.

2. Then, add oil to the pan and heat it over medium until it reaches your desired
temperature; you can test the temperature by placing part of a piece of food in the pan
and seeing if it sizzles. You want just enough oil to come up the sides of the food so it
doesn’t catch on the bottom of the pan, but not so much that it is submerged in oil.

3. When the oil is hot, add your food to the pan and cook until it gets a browned crust. Flip
and continue cooking to desired doneness.

WHAT IS THE BEST OIL FOR PAN-FRYING?

Depending on the temperature you’re cooking your food, you’ll want to pick an oil or fat that won’t
burn. We recommend a high-heat oil, such as avocado, grapeseed, or other vegetable oil.

You can add butter to the pan, but since butter burns at 350°F, it’s best to mix it with a high-heat
oil so you can get that butter flavor while maintaining the high heat.

HOW TO PAN FRY VIDEO: https://www.youtube.com/watch?v=fLxvuFj7r2Q

HOW TO STIR FRY VIDEO: https://www.youtube.com/watch?v=dZYFO2y9BrM

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 HOW TO SAUTE/ STIR FRY:

STEP 1. PREPARE SKILLET/WOK

Heat wok or skillet over high until a drop of water evaporates in 1 to 2 seconds; swirl in 1
tablespoon oil.

STEP 2. ADD CHICKEN

Add seasoned chicken to wok; cook, undisturbed, 1 minute. Cook, stirring and tossing
constantly, until chicken is no longer pink, about 1 minute.

STEP 3. ADD VEGETABLES

Swirl in 1 tablespoon oil; add vegetables and ½ teaspoon salt. Cook, stirring constantly, for 1
minute and 30 seconds.

STEP 4. STIR IN LIQUID

Whisk broth mixture; add to wok. Cook, stirring and tossing constantly, until well combined,
about 30 seconds.

STEP 5. COVER AND SIMMER

Cover wok with a lid. Cook until sauce comes to a boil and thickens, about 1 minute.

STEP 6. FINISH COOKING

Uncover wok; add scallions and parsley. Cook, stir-frying constantly, until chicken is cooked
through, 30 seconds to 1 minute.

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 SAMPLE RECIPES FOR WEEK 12:

Fried Egg: https://cookieandkate.com/favorite-fried-eggs-recipe/print/31075/

Fried Rice: https://www.gimmesomeoven.com/fried-rice-recipe/print-recipe/62154/

Stir Fry: https://www.momontimeout.com/wprm_print/chicken-stir-fry-recipe

Potstickers: https://damndelicious.net/wprm_print/pan-fried-dumplings/

French Fries: https://www.thebakingfairy.net/wprm_print/the-perfect-stovetop-french-fries

Macheteadas: https://www.suellenpineda.com/macheteadas/

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 LIST OF KITCHEN ITEMS NEEDED FOR CURRICULUM (2024):

# ITEM LINK
3 Cookware Sets (sm, med, lg pots, https://a.co/d/4KfwYQx
frying pans, cooking utensils)
3 Bakeware Sets (cake pans, muffin https://a.co/d/bs3e1uv
tins, baking trays, etc)
1 Kid-Safe Knife 36 pc Set https://a.co/d/9wnHL8y
2 Cut-Resistant Gloves 15 pack https://a.co/d/glvSQCw
3 Measuring Cups & Spoons Sets https://a.co/d/bunXpzK
3 Liquid Measuring Cup Sets https://a.co/d/5Mk5sgM
3 Cooking Utensil Sets https://a.co/d/hbVaZmF
3 Cutting Boards 7 pc set https://a.co/d/g0Ox1nv
3 Mixing Bowl nesting sets https://a.co/d/2JepuvJ
3 Digital Food Thermometers https://a.co/d/9KqyxZL
3 Egg Whisks 3 pc set https://a.co/d/dVkEZKE
3 Kitchen Tongs https://a.co/d/1eWAoy6
3 Strainer/ Colanders https://a.co/d/9uU7AIU
3 Box Graters https://a.co/d/gXGjhQI
1 Veggie Peelers 6 pc https://a.co/d/bJRwYcu
1 Can Openers 6 pc https://a.co/d/13L4aOK
1 Basting Brushes set https://a.co/d/0aZ340W
1 Oven Mitts 9 pack https://a.co/d/2VLL8ZV
3 Aprons 12 pack https://a.co/d/je83ZHz
3 Hand Mixers https://a.co/d/14JgL4y
3 Kitchen Blenders https://a.co/d/93AHdfr
3 Food Processors https://a.co/d/bf3fffy
1 Rice Cooker 10 cup https://a.co/d/6wouOK0
3 Kitchen timers 2 pack https://a.co/d/gBA37WS
3 Cast Iron Tortilla Presses https://a.co/d/05ZE7fw
1 Dishwashing Gloves 12 pack https://a.co/d/9v63FS2
3 Dish Drying Racks https://a.co/d/52bW0AO
1 Dish towels 12 pack https://a.co/d/002EBXo

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