Food Preparation: an Instructional Package with Adaptations For

Home , Dishwashing, List of cooking vessels, Rolling pin, Spatula

, DOCUIERT REMISE ED 156- 924 08 CE 017 471 . AUTHOR CtiOford4 Glinda B.; mud Others TITLE- ,Pood'Prepasatioh; An Instructionii Package with

. Adaptations for Visually Impaired Individuals. INSTITRTI6N North' Dakota School for the Blind, brand Folks.; North Dakota Univ., grand Forks.= Spi.iNSAGENCY' Office of Eiducation CRHEN),"Nashingtone_D.C. PUB DATE 76 NOTE 144p..

EDES PRICE MF-$0.83 HC -$7.35 Plus Postage. DESCRIPTORS *Cooking Instriction; Currictlux Guides; *Ppodg Instruction; *Home Economics; anformation Soufces; Instructional Hatrials; Junior High:Schccl Students; *Mainstreaming; Teaching Techniguesi *Visuaq,ly Handicapped;. worksheets

ABSTRACT This instructional package, developed for the' hose economics teacher of mainstreamed visually impaired students, /. provides food preparation lessdn plans appropriate for the junior high letel. 'First, teacher guidelines are given, including characteristics of tile'visually impaired, orienting such students to

the classroom, orienting class meakers to the visually impaired, . suggestions for effective teaching, and sources of assistance for teachers such as reading material's, 'organizations, az.agencies. .,. Next, the food preparation unit objectiites and unit generalizatiams° are given, followed by six lesson plans. The topics of the lesskOls-. are kitchen_ appliances and equipment, kitchen, work areas, cleanlinetss in the kitchen, aeasuring techniques, practicing cooking skills.s.and outdoor, cooking. Bach lesson includes objectives and.generalizatiArs, a pre- and postteSt with an answer key, a list of learning activities (i.e. teacher lecture - demonstration, inf9rmation sheets designed for

all students and some especially for. the blind,- worksheets and --:., worksheet keys, games)*- additional learning activities, suggested films, bookb, kits of other resources, and special notes to teg teacher for presenting,the lesson o the visually impaired students. Concluding the package is a.list oX6addresses-for-food resource materials' pamphlets, books, cassett tapes, .films) and a gr% bibliography 'on foods and cookbooks with. indication whe,tker is available in large tgpM7-.braille, or record. (This ibistYpCtional

. . package is one of a. aeries _of instructionalpacicagesjdevelopedas a

, part of a Project 0.ta*A Development cf Home Economics Curriculum for the'Visn5llyImpaired.) (JH) . '

*********************************************************************** *- Reproductions suppliedby EDRS Tthe best hat can be 4made

*. . fiom the origin document. ************************4**********************************************

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MOD PREPARATION: AN INSIRUCTIONAL4PACKAGE WITH =Prams FOR VISUALLYDIMMED pun-viDuAis

Glinda B. Crawford C. Charles Dvorak Linda L. lia.stre . Janet L. Ulvin.

:Department'of Home Econoftics andNutrition

tiaivrsity of North Dakota I

. and School for the Blind Gtand Forks, Voith Dakota,582O2

U S DEPARTMENT OF ISE WM, EDUCAT1014 WELFA E 4, NATIONAL iNSTITUTE OF

%. EDUCATION .

1976 THIS DOCUMENT HAS BEEN REPRO 1. . DUCED EXACTLY AS RECEIVED FROM- -, THE PERSON OR ORGANIZATION ORIGIN. ' ATING IT POINTS OF VIEW OR OPINIONS . STATED 00 NOT NECESSARILYREPRE. SENT,oFFICiAL NATIONAL-INSTITUTE OF EDUCATION POSITION OR POLICY

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Thea4ectpresenter} or herein was perfOrmadurmientto, a grant fran the Omprehensive Emaoyment andTraining 44, Ftcdect #26 and a University ofAlardi DakotaFacultyleseareh Grant 43170-056.

Project staff included: Glinda Crawford -Director analiomeEconomics Teacher-Mudadz' at. the University y-of North Dakota, C. Charles Dvorak- Director and Educational Director at the School for

, , - /-the Blind Linda Mastre ,:Teacher Coordinator Janet Ulvin- , Home Economics .Teacher . , . Familia --Special Education Teacher

Carol S - Braillist % . Karen - ClerkStenographer a

4 TABLE OF CONTENTS ;

Foreword ..... : . 3 AcknoFiedgments 4 Guide linei for. Teachers of kainstrearretl. Visually Impaired Students '1 5 Urlit Oi;jecti ,. <4 . 10 ( (Lhit Generalizations". 10. I .. e LessonOutline ee, . '10 Lesson r. 1 - KitchenAppliances and Equipment 11 Lesson2 - Kitchen. Work Areas 34 'Lesson3 - Cleariliness In the Kitchen 0 ',42 . . Lesson 4 4-- Techniques emit .... 0. . .. 55 Les tieing Cooking .. 65 Lesson '6 - Outdoor Cookir"i 83 Addresses forFoods' Resource.Eater-NA° 93 BibLiograghy 95 :

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, FOREWORD

This instructional' package is 4 one of a seriescc-instructional packages develaped as a part of a project entitled "Developmentof Howe , . Economics Curriculum farthe ,Visually Impaired". The focusoftheie instructional packages is. to, direct.the honeeconomics teacher "toward , successful integratidh of the visually impaired studentintothe regular classroom. NOconcept "areas were selectedfor the 'instruOtional packages because of physical.orientation; they lare food preparation and clothing cons tion. Other areas of home economics"with manna. ' physical, orientation (sucli as-nutrition) were.,not selectedsince these

areas would require the least adaptationsfoi the visually iiipaired.,.

students.

Curriculum was developed within ti isge 'areas_basedupon Ooritgat.. ; Identified, by curriculum: guidesto be appropr, iate for the junior iiigh . .. age level. The instructional packagedinclude thef011ar.4 . . teacher : 4-.-r'' , guidelines for successful mainstreaming,objectives,7genera1itations,

pre-test, learning activities, post-tests,furtheractivities -and - ..., - .suggested resources. The information sheetshave two title placements . Titlesin the upper left ,2orner are for ,all students. Titles whiChaid centered are for the visuallyitpaired studentonly.`" 2. Lessons are planned ;for time than one periodoft%14struction. Care- . i i ful .study bf each lesson by the teacher will help determine:' :'4. , i r . 11 The amount of material thatcan be' covered in,pach dada Period. .,- \.,

2.Skills which must be demonstrated. .

0 3.SupplementarynlateialsWhiakmist.be:orgred.."-

* 4.Resq4Cepereon'th0 tmistbe (.* . .

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ACKNOWL7GENTS

The project staffexpresses- appreciation for the valuable contributions made by many individualsto this ,project. Their comments and suggestions helped influence thecontent matter and the revisions which Thv feel mikethis instructional package'veryuseable by home economics teachers.

We are especially gratefulto Pamilla Trudegu (Special Education Teacher) and the home economicsstudents at the North Dakota School for the-Blind. Withadt them, thefield testing would not have been aS meaningful.The field testing of thesematerials insured their appro. priateness when teaching visually impaireds ts.

-cial appreciation is givento th eipxoj ec consultants. They were pi Ruth P. Hughes, Head of BbmeEconomics Lion, and Dr. Sharon Redick, Assistant Profess&of Bone &anomie& ttold, Iowa State University. Appreciation is extendedto these individuals for the knowledge and encoRragement-givenus.

ff' We appreciate the support given bynumerousstate supervisors of boateconomics. These individuals alsogave suggestions of possible reviewers from their respectivestates. The reviewers for the instructional package were:Ruth Anderson, Fargo North High School,Fargo, North takkaAa Vonne Jackson,Carlisle High School, Carlisle,: Iowa; Hamel Johnson, Central Junior HighSchool, Sheridan, licaing, and JeanielOwlei, Depart Mentof Home Economics, University of NorthDakota, Grand Forks, North Dakota. We thank than for their comments and ideas

forrevisions. .

4,4 The support and advice given.bymamlersofcurAdVisoryCommittee is greatly appreciated. Therprovidada broad viewpointWand varied ex 'llertise in the , the visually impaired. The commit-. teamedbers werel 0 son, Ed Christianscn., Jape Messinger, Ruth Hill, Kathy Riske, Susan to, Betty Bender, Dean Stenehjem,".Threese. :Clark, and Majore Lovering.

. . , 'AppreCiation is'also extendeitoJean:Thomas, -AbsisaL qui Administrator for the State of North 't Dakota.Her guidance was most Helpful in the implementation of this project. . .

. .

. We thank Lois Schneider fOr herpart in the initiatinpand develop- inentoof this project. / , d 1

. We appreciate the help of Carol Kelley,Graphics Designer, Instruc7

.. , tionalOonmanicationsforthe illustrati ds atdraOcillgs used in this

ptiblication.. 11r- . , ,. n . . . ' s We further Wis'h to aCknowledge t iavalUable contributions -ofthe project secretary, KarenBlegen,and project braillist, Carol Strinden, who, typed and brailled themany drafts, and revisionsof these matekials,

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4: GUIDELINES FOR TEACHERSOF

..Who Are the Visually Inpaired?. 1

. , The term visually impairedhas two or'cathgories4educationally blind and partially sighted. t

'Those students whose visualacuity is too low of reading' printor whose vision is not the pliniary-,_channelfor education are classifiedas educationallyblind. Echicatiaiiilly blind .childrenmay need to rely solely on Braille or recorded 'materialsas their primary mode, of learning. However., they tray havetom useable vision-fOr shape and -formperception. Most blind studentscan move around readily familiar surroundings, . either because they havelight perception orecognizefamiliar objects. lidwevecc, imst educationallyblind, children11 need to have sow 'oriel-, tation, andmobilitytraining in unfamiliar dings. *.--- . .. , Partially sighted studentshave limited-1/48Jan after correction. Thesestudents are ableto and should,be .endouagedto use vision as thef:rmajorcikavenue of learning.,However, ufey may need touse large print and/or magnification-of some type... - . 5:

4 Characteristics of the'VisuallyImpaired = Che commonalty betweenevqry child is that of Individuality.. visuallytimpaired student The hasthe same typesofrpOn_joys'I.fears,and 9 apprehensions as any other student.hissage.':. 'Therefore,. it would be correct to assume that all uliaCceptable btihavioral in- the vitilally impaired student characteristics of 'are Caused by' his visual loss..- The October 1963, issue of "theNew Outlook' or the. Blind",, pub- w lished by the 'American FoundationfOrth,e Blind, featured -the following _quotation from Pierre Villey':"Before anything else,. itis...necessary t9 establishthe fundamental truth that blindness'does no; affect.the :individuality, but leaves itintact.. no, manta% faculty ofthe°blind affected inany. way.."

1 O ,.- Meetink tevisuallyimpaired" Student,

If'at all possible, -you should meetthevisually'impairedstudent to the first dayof,class.l'hf13 metingmightbe.,with the school counselor or possiky a hoine visitwith:the student and his/her.parents. Becospe as familiar you can with the stUdent'i inpairment andwhat, if 'any, implication it ii11 haveon. his learning.,

J . 1:Gloria Calavinis,-,Maingtraiiging.theVisually Impaired/red p. 1: o

Orienting the Visually Impaired Studentto the Classroom < . After theinitial meeting with thevisually impaired student,a. - tour of the honE economics classroom would be helpful td familiarize the student with the room surroundings.This should be done whenno other class members sre in theroom. Oneoftwomethodsmay be used: I.You may offer your.arm and became a sighted 'guide:

.) 2v The studentmayprefer to travel around they room alone. . . . ,' If, the student wantsa tour, start. at the right-wall, letting the "trail ' the back of his/her right handover and around objects. Do this for the kitchen areaas welt as the classroom. it may be easi In a large ,room, to learn to know one wall ata tine, returning each time L * to the.dodr.It may also be advisable to 'verbally describethe room indicating total, placement. Z Each room has certain landmarks suchas. a clock, the sound of the refrigerator, ox warmth of thesun through the window.Sound, smells, and irregularities all help the visuallyimpaired student orientate him/ herself to the room. ,..,'^;.'

Orienting Class Markers, to the Visually Impaired Student

tIf at all possible, orientate the Otherclass members when the visuallY*mixed student is not present.Inforrmthe class members- of the visually impaired student's limitationsand capabilities.Allow time for a question - answer period with the class nEmbers'tYou might also want to distribute the..paxaphlet "What Do You Do WhenYou See -.a Blind Person". ,

Suggesaonsto Help Make Your Teaching More Effective . . 6 .. 1_ First and. foremost remember that the visually impaiiedAtudent is an iddiViduallRespect him/her as a person in his/herown t- ..

2. Talk direCtly to the stUdentflneverwith yotirback'to him/her or directing your conversation' .to another part of the room. Your speaking voice. need not be louder thannormial, but "speak , tinCtly.Remember, helshe is visually impaired,.not hear- ing aired... ° Let. the student know when.you cony into the room and*when you . _ . are,. leaving. . . : - . `~ , .' ! TEeetIiireitei'as yOu would a sighted Person.Guard against. siisaliing,,ahout himiheror ignoring him/her' in conversations -

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5. When 'teaching, be organized and consistent in youmpexplanation.

6. If you rearrange materials,or equipment, makesure you advise ttbe learner of the changes.

7. Ask the student for ideas or adaptations..,

8. Allow the student enough time to succeed in his/heractivities.

When Teadhin&al.esson A

1. Tell that you are-goingto do, then in an orderly .step by step process, proceed, tiding words to build a clear mental image or word picture of the materials/and 'equipment to be used and what the end,result should be.

2. Use4ecificNords and directions. Egkressions such as "over

here , "over there",.or "right here" are too vague and should be used sparingly. Say "let me show you" and g0ide him/her to it, or "letme.take your hand" and placeit on the object., 'Or say "to your right",-,"to your left" or tap the object and 'say "it's here ", if he/she can determine the direction of sound. A visually imaired perscin mist re,' tFlis/het s of smell, touch and sound to guide him/her, so-desdriptions and,directions should relate to these senses when possible.

3.. Allow' enough time to learn theta*. Don't rush through .the

lesion. .

How Mich Help Should You Give the Visually Imipaired Student?

. . 1. Let him/her do as much for him/herself as Passible. If hi/She , develops techniques suited to his/her needs, let him/het can- tint to use them as long as they aresafe,

. 2. Try-nct to over= protect. However, do not leave a ],earner totally alone until the tedhniquelnaa been neOred. This f. ;avoids frustration and possible accidents. \ / \` . + N, : Whereto Find Help

:1. Br le or large pridt textbooks are usually available through the Statellepaxtuent of Maio Instrucdan: ,However,,allow 2 months, from the,time you send them the regular unt the braille large pint textbook is returned to' you.

2. Large pr4pt bookofOr the-pditial1raighted'are.avalable at -. the coat of 100page through, Graphic Systems, Inc.,,140 Bradford .ANenue, Pittsburgh., -/!a. 15025. ip many states, 107erilment funda-46fraY-tbe additional 'cost of a large} print over-a atandard_printbodk.' I 1:

31: your 'ecininiity fora braillis .- This person could lle infoimation sheets and is well'as translate braille materials foryou.

'4. If there is not abraillist in Your comninity,you may have to rely on other means for giving written 'information andtesting' your visually impaired 'student. Cassette, tapes have been successfully used for this. t Another possibility-would bea. . buddy system wherea normally-sighted student would reador assist e visually inpaited. student.

5. The canPrintingHouse for the Blind manufacturesa e called APH. Variable Speech Control Module.This machine IA very useful for the.visual imPairedstudents who might prefer to listento recordedmmaterials rather than read.

6. The American. ThermoformCorporation manufacturdsa Thermafo Biailon.Duplicator fcr duplicatingbraille materials.

Suggested Reading Materials

1._ "What Do You Do WhenYouSeea Blind Perit"-. Available from - American Foundation for the Blind, 15 West 16th Street;New tt York, New York 10011: I

2.` "The Response of IndividualsBeginning Work with BlindPersons"; The New Outlook for the Blind,January 1973 Vol,674 p. 1-5.

3. "Can I Say 'See' and 'Look' V.1. Available from The Visibn. Team;' ' 61)31 Eden Prairie Road, Minnetonka, Minnesota 55343:. ($1.00)

4. :Mainstreaming the Visually Impaireil*Child*:"..,54cailablefrom' tio-nal Materials Center, 1020 SouthSpring Street, eld, Illinois 62706.

*****.p. 4 Resources- Private Agencies

1.American Foundationor the Blind, Inc.

. Chicago Field Office Suite 738 416,_ 500 North Michigan Avenue Chicago, Illinois 60611 tProvideg Trimand. braille catalog of aids and- devicesfor sale)

-2. American Printing House for the Blind,Inc. ' Post Office Box 6085 1839 Frankfort Avenue

Louisville, Kentucky 40206. .. (Official schoolbOok printery for the blindin theU.S.) 1, 3,- Blind Service Association 'Inc.,

A 127 North Dearborn Chicago, Illinois 60602 (Repords2textbdoks on iapeiand discs) . ' 4 ., 4: Braille Transcribers Club of Illindis,Inc.-7 Suite `'1515 30 West,Washington Street , .2, , , i Chicago, Illinois 6d602 . (Provides,) of textbooks in braille) .

5, Catholic Guild for' the Blind .> . ' 67 West Division Street ,

. Chicago, IllinOia 60602 . , (am:writes materials in braille,large .type, and casette) . 6. Educatioripi Tape Eacordinga,,fok theBlind 1021 South Kedzie . Evergreen Park, Illinois 60640 ' . Crapes textbooks)b .

.....) at, 7. Johanna Bureau for the Blind and- . . , Visually Handiiapped Suite.540 .

, 22 Wet Madison Street, ,,

Chicago, Illinois 60602 I ' . (Transcribes material in braille;tape recording, and large type) N .

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Lhit Qbjectives' . % . . 4 I I.The s I . ^.1 t will be better able to prepare select d recipes'bye applying: ledge of kitchen placement,use of ------, and tchen app.liances- - t, cleanliness; and measurement. / techniqiies. , .

tans of order, safty: 1 and accuracy infood.preparation: : ,Unit` Generalizations

I. The arrangement:Of equipment and appliancesin kitchenirk areas' :,influences theuseof energy, time,.and,motion.: ,

. 1J, II.PiOperly.chosen and-correctlyused equipment and appl can - - 'contribute to economical and effectiveperformance of.horaemaking tasks. . 4V" III. -An understanding of the,capabilities of an applikcemay aid tile I homemaker to become more creative and efficient. -,...... , - . . ,- f .., .IV:Cleanliness- 'laboratoriesand at home helps preirentthe spread .... -, of germs and contributes.totheappetite appealQfthe food prepared. , - . I- ,. ,. ii V. . . :Proper rseastiring technique's leadto a:bettera: ass(uran.1 of recipe;_ ,,. , 0 success. ,. - . ' .- VI.: Sd11 in lipparkion6." Qf food p*. . ; can, be u:§0,topatisty family '

t I/I.Pre-test ; , o IV Learnin,Activities

V. ti rwl 4. Post-test' Jib. . J. \ I Phrther Acti.vities! . -.0.-7c Suggested Resintrces

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I. Individual Lessons .,

I.Lesion 1:Ritchen Appliancel and-Equipment A.Objectives:

1.' .The s tor111 be better-able to icientify'and,usethe foil kitchen appliances:range, refrigerator, blender, electric opener, dishwasher,' 'and electricmixer: 2.The s t Will' be better able to...identify equipment Comarnly in, the kitchen. 3.The studs:1.4,1411 .:betetter able. safe kit to comprehend and apply (, practices when Using appliances andequipment. B.Generalizettons:

. AU/Properly ..sen and correctly used. equipment and appliances I' cancon,. I e_to 'the-ecinomical andeffective. performance taska. . 2. Ai standing of 'the capabilitiesof an appliance may the hommaker to becomeImre creative and efficient.' = `c.Pre -test .. 13 D.learning Activities: .000 Tedcher!Lecture:DearMatration:-Using, and Caring forkitchen equipment- safely. \ 2. InforifiationSheet-: -IcitChen-:Briuipihent.... . 15 3.Word Search:, -Xgasm-udedtcv idetitify, the proper name and -4*4,1.ortiopit kitchen equipment ...... 24- 4.Infonnation-Sheet:-(Visually( unpaired- student)"Learnifig to Use, the-Range". I - ":. .... ,.. .. .v.''. 26 5.Teacher lecture.Demonairation:Using:arid caring for kitchen appliances :safely, Vorkaheet:.-,- Use. and safety precautions-fem. kitchen a)pliancee:. . . . .30 7,.Class' Skir-tiey.:, Analyze the frequency-ancrtyls ar of kitchen! . accidents: stUdpits have had.HaVe.-O.Lassdevelop.accident .preVention ideas. 8...p ti A gams to ccaprehend and apply. safekitchen. .Practices vhetixsingusing appliances and.-eqUipment 7- 32 -9. Investigation: investigatethe use 'of micro-; -wave. ovens at home andlitrestaurante ; analyze advantages.and . disadvantagai." i . beminstration:' ASk.a .store representatiV tO. deminstizate

the :proper use an4' agrel'of airierowaireoven.Fallow -with a . 'dead eValuation. .usefulness:`, Discuss safety)Prectices to tie ,follawed: ' :. POSttt@St e t . .!A' 33

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Flii-ther Activities

1.Discuss with your motherany reference books she wayhave ori-various kitchen appliances.Are there any features of the/appliance you or your mother' wise t aware of? ,/_- G. c Suggested Resources:

. . 1.Filmstrips a."Small Waiders in.the Kitchen"- Rubbermaid, .Inc. b."Safety in the Kitchen"- Franklin Clay Fifths, Inc. c."Space Age Cooking" --MontgomeryWard

*.Notes to the Teacher- 1. Instruct the educationally blind student4touse a seprate sheet of braille-paper for thepre=test.The student should list nurberbfranthe left hand cob= follow& by the '. appropriate letter from- the right hand coluin. ,'. , 2.Provide the -educationally blinestudent with a flannel board- and a box of bulletin board: tack's.. For the Word Search,the . will mark the first and last letter of thecorrect answerrwiththe- tacks. Another retiiod would be tp have-the student braille his/her answeron -a separate sheet of braille- paper as each answer is located. .v .!

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; 13

ITCHEN APPLIANCES AND. EQUIPMENT iNAME RE-TEST. . LASS

0 POSSIBLE POINTS . ATE

-.- .1. LIST FIVE SAFETY PRACTICESTG ,OBSERVE WHILE IN KITCHEN AREA. CIO POINTS)

A, I%

MATCH THE FOLLOWING KITCHEN AMLIANCESAND EQUIPMENT' WITH THEIR PROPER USE. 130 POINTS)' A. L. RANGE _ A.- MEASURE DRY 'INGREDIENTS

2. REFRIGERATOR B. BEHOVES PEELINGS'FROM 0 FRUITS AND VEGETABLES ,

3. DRY MEAS- C.. MEASUREIMOIDINGRE- URIN6-CUPS DIENTS

4. LIQUID MEAS-. D. HEATS FOOD. URING CUPS 4. I ES 5:- MEASURING E. tHOP, PUREE,MIX FOODS SPOONS-

6. VEGETABLE CUTTING FLOUR INTO PEELER SHORTENING'

7, PASTRY G. COOLS FOOD. ' 'BLENDER . . a

H. .MIX IN...0ENTs

MEASURE SMALL AMOUNTSOF INGREDIENTSr.;-,4,! B. SIFTER SCRAPING. FOODSFROM' CONTAINER

-ROLLING' PIN DRAINING SMALLAMOUNT OF LIQUID FROM SMALL AMOUNT OF FOOD

ROtARY BEATER Cs,LEVELING DRYINGREDIEI

RUBBER..SCRAPER D. WASk1 AND DRY DISHES

5., SPATULA L REMOVES- LARGEPARTICLES FROM FLOUR, POWDERED SUGAR

6. GRATER F. SHREDDING, OR CRATINGFOODS 7.- STRAINER G. TURN TENDER FOODS (PANCAKES)

DUHWASHER' H., ROLLING, OR 'FLATTENING 'DOUGHS

I. LIFTING LARGE, FOODS 'FROM LIQUIDS 'tCORN? ON- THE COB) 0 °' J.-isWHIPPING CREAM" OR-,BEATING EGG WHITES

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ITCHENEQUIPMENTLIANCES AND NAME R,EPOS-TEST -KEY, CLASS U -SIBLE POINTS DATE

P 1. LIST FIVE- SAFETY PRACTICESTO OBSERVE WHILE IN THi 0 . . -KITCHEW AREA. (10 POINTS) - g-

HAVE 41..L. HANDLES OF KETTLES TURNEDTOWARD CENTER STOVE

B. MAKE SUREHANDSARE. biiyBEFORE DISCONNECTINGAN ELECTRICAL.-CAS.- APPLIANCE . 7 C. WIPE UP ANY WATERSPILLS., ON. KITCHEN FLOOR IMMEDIATELY. .D. USEA STEP ..STOOL FOR REACH INGLOBJECTS IN HIGH CUP- -BO-.2ODSi . =

E. WASH. AND /AY .SHARPKNIVES-SEPARAi.ELY"-FROM, OTHER UTENS-I LS, , MATCH THEFOLLOPW I TcugNAPPLIAticgs- Azi-EQui PMENT W I TH HTE I R PROER- USE OUPOINTS/ A. ;

1..: .RANGE . `A.MEAsui3E,pRY.INGRIpIENTs

.' .REFRIGERA4TOR Bi REMOVES PEELINGS FROM

. , 'FRUITS AND VEGtTABLES . , A ., 3.N .DRY ilEAS- ' C. MtAspRE.LI666 INGRE=

--- ,--.:,URI NG-TAIPS AnENTt . i -,

4..._4, Alma MEAS. ..'-D-,.-HiAts>r-qp. 4 URTNG COS'

./ 1. - ,._ 1. 5, MEASUR I IsiG .E CHOP,. PUREE, MIX FOODS: ..,:. SPOONS

B i?.6.VEGEtAKE_ vE. CUTTINGFLOUR INTO

PEELER . SHORTENING

_E__ ;i:PASTRY G.7CooLsFOOD BLENDER . . ,s 'INGREDIENTS (ELECTRIC)

;MEASURE SMALL AMOUNTSOF INGREDIENTS - ;

, ,. 3.4A t. ., , .. . ,. B. ..,t__ri S ''' i I UVTEp. :... ;*-.A's .SCRAPCRAPING',FOODSFROM ./. : , ' CONTAINER

. 1. ' .11_,.._ 2, ROLLING PIN.' . DRAINING. SMALL:AMO UV 0,F ImpFROMg'LL AMOUNT. - 0 .. OF FOOD

....j..._:_ 3. ' ROTARY BEATER:,n...., LEVEL ING'DRY. I NG RED I ENT.S,

_A__ 4, RUBBER. ..tD.. WASH AND DRY DISHES .. SCRAPER ft- , 1 : S AT0,,LA -.....L... tvk 'LI.. REMOVESLARGE PARTICLES FROM :FLOUR.) POWDERFD SUGAR ''316 ...E.._ GRATER-. Fit.:SHREDDING .0R GRATING FOODS

_i_. 7, STRAINER , \G..):. TURN 'TENDER FOODS (PANCAKES) . i- :.... _.14, 8. BISHWAgHER go',RO LL ING'OR, FLATTENING DOUGHS

I. LIFTING 17ARGE.FOODS FROM I..IQUIDSr(CORN ON THE COB)

J. WHIPPING, CREAMOR BEATING EGG WHITES

O A . ' 1.

I . 1,

KITCHEN EQUIPMENTAND APPLIANCES NAME . "" , , INFORMATION SHEET CLASS \ ATE

) .

PICTURE . NAME USE . . . .- -

, . , ... _

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t DRY MEASURIN ,.,..:*:,,-.... MEASURING DRY CUPS INGREDIENTS ip,,,

AA,z, ,,-, % ' t i ,7-.91,,.,:,0' . 4,* ! , . , . . I

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, . LIQUIDMEASURING 'MEASURING LIQUID 4, -,.. . 4,,,... -...;., 'CUPS t t INGREDIENTS . A ti

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(10 MEA S&I 1%1!SPOONS . MALL" QUANTITIES "OF

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I L r - . p . , - . .SLOTTED SPOON''. . REMOVING SOLID : !--- . . '-.- FQ0D-PROMLIQufb -,--.. Z' P..(P.X.:7CORN) *SIP %0 : -

. . . .

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. . i .. , . i 16,

. . , PICTURE. NAME , USE .

, . , . \ . . . . . A,. . .

. . . TWO TINED FORK. 'RAISING SOLID

. ' , 4, FOODS SUCH AS . $ MEATS ,

. , . 260:4114105$ $ , e , $

.... . `,. a . . . ,

. . . . . TURN R . 1.-' TURNING UNDER .. 4 FOODS k t.1(.

. PANCAKES)S)

. . . ,

, . .

clo 3.

. . . , _ , . - ...

60 -,...... -:-: .. . .

. .

- , TONGS LIFTING LARGE . SOLID -FWD FROM`-' LIQUID lt.X,7

. . CORNONCOB). . .

s . i . - , . 4111 ,

. . . V. , 0 a

4 . 4 ,, VEGiutux pg40 REMOVIN6,PEELINGS

. . . :FROM FRUIT AND. . '' -I' VEGETABLES.

, 4 P ,, .

./,' '+' , nnn. t

..1. .1

, PICTURE 11AME -USE . . ,.. .

. .. o ...... , - . - "ATU .-.. LEYEL NG DRY . . , t -. ' , .INGREDIENTS WH EN " .4.... . \ MEASURING;-

wm..... FTI NG COOKIES ial , 1 , . ,OMSHEETS : . .

a ft

. 4 , , - rAR I VG KNIFE KNIFE FOR PEELING - FRUITS AND . VEGET4LES ' .44 o / N . ,.,AAnWr.".riV4 411111.11111b.,. 4'..*''':Z.Z1'....;....:..ik....okti.t . .

. .14 t* * ..,.. . . 1 I

. .

, --, . . . . ./ . i: 5READ',KN IFe.e, ASLICING BREAD OR 1'.e.. CAKE .. . . .

. s. . -

. .. - ., . . .-...,,,...,,,,, ,,,,tezz.z .

.:-

. . . . ., , . . .: .

. . FRENCH KNIFE CHOPPING. FOODS

. . . -

. - I . , .

. . e :...." . , . . . '\ t . '''' 't:Ici_>...'''''jw ... 1 e"' a 0 :18

,%. . iAO 4 a , .,. , 43.101 1/4. -NAME, E

c1 . ' `-;---- . ,.. -. .."...... a, - . . BUTCHER KNIFE CUTTIRGMEAT,,

M:LLAkGE.FRUITS- .0, P AND VEGETABLES 4 4v-V4Mfr.W ,.,...,.... -kk..5, .4.

_ .. . 4 . -- . . . , aN. . - . _ . - .47,:ea. .. tiON 405,9t: - -- tag -Ar4.:.. . -- . . , _ . .. w, --i ,_PASTRY 'BLENDER ._ 'CUTTINGFLOUR I NTO s -, SHORTEMp -, is =, ISA . =r1

1 ',e''. . . . sze, e . . . .: .

, .er,...;447,.6.111410" . "-re:tI..'" :4 .fa. . iPe ltti;; % * e ee . 'GRATER 'SHREDDINGOR -

e.6 t, .. ' .GR-AT I NG - FOODS' . A 7 .,,,, eel , 0 . .,:,- ' 13.° 'e ee e 4'., 4 30 ."1.S. /.... 1 8 411fiiiVow s ' e .--- ',. .6 ..0,-0 e .: 0 . -e - - . .,. ,. ...: 4....-. . .,, .. , ..

PER CHOPPING ..CHOPPERa NUTS'? ,,.

i 4rY:'...... iiiiiiiiiii ,. 00000 ...... - i -

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. . .

. PICTURE 'NAME . USE . . . ,

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. . ' tr -..W.- SIFTER . SIFTING FLOUR, 4", 4441 - `''' . --,.,3:; -...m..r0... POWDERED SUGAR _ TO,REMOVE LARGE , . 4P PARTICLES, IN- - . (11.100 CORPORATE AIR) OR. MIX DRY ,. . Wilir . , INGREDIENTS .. .

. .. . . " ' ..1 ,

. . . . .

STAINER - -DRAINING SMALL AMOUNT OF LIQUID FROM SMALLQ e1:'M::::::**:*:*::':':'*::::::::-!-" 1--4o T I TY OF FOODUAN **;:;:x-:.- '''V -

. ,- . .::;:::' . . , - ,* ,

, ...... , ...... r ,'-'s , . . . , . . . ,- $,'.. COLANDER . %DRAINING LARGE

. / .4... -AMOUNT'OF LIQUID 4,,, , 'FROM' LARGE QUAN- 00000406o-nr0 . .4TITY OF FOOD f000000go0r,000 ..

0'0000000-1 . noo . - 0,000 - .. .4.7; .1. 0-0 oo 0- .. ..- .

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. .

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MIY1NG SPOONS' . . STI -RRING 'OR MIXING .

. FOODS

6 ,

is '.. .4 . 49 . 4 ... . t . . 20

. . . . V .

. PI R NAME ,USE

, , . . . .._ ,

, . ..- ,- , . MIXING. BOWLS o :CONTAINER FOR , -..is.,' -k MIXING INRED I ....., .. ENT S 4 ,'1,

'''''''.------______.....- ) i I. . '1

, .

..._ . ..

% l . ... 44. ,' - . . - . . . RUBBERSCRAERP SCRAPINGroqi? FROM CONTAINER .

...- ("7"."gg''".. * .,,, , .

V . -

. :+t

.4- --- - e, ROTARY BEATER BEATING, EGG WHITES 4 . OR WHIPPING -CREAM um f

. . I . ,A\ . 40 ......

. ROLLiNG.PIN 1... t . FLFLATTENING OR.;,' ROLLING DOUGHS"--; ,, ,c . .- . 4,. . N . V . t . , a. i1 " - ,x.... , . & 21

PICTURE . NAM USE

').. : . . . . ,

. e SAU'a PAN 'PREPARINGSMALL .s.,,:. .., Z.;,b QUANTITIES OF , ' ..,:sNA . .:.04,a.4.. ;;`,1,..''ss. ',..,..,p FOOD QN RANGE L.:Lf.L:1--%-"' TOP- .

. - a . i . . . 41111110 DOUBLE-8LER i ,COOKING WITH INDIRECT HEAT ::$ _.,------a do o , . . ... ' . ). a 4 . .,. . o. . .f g. e , 1111111111:11.11.711:11" ... o e t / SKILLET . '' -FRYINGOR '. 4 `SAUTEINGFOODS'

.0 AO

*Vg+WAStoAIW 0 e . / - a'- . . 0 o

CASSEROLE BAKINGCONTAINER -' . FOR OVEN DISHES'

,. . , , ,uT.e -.:k - .,,,,,w,,,,,, -

( . , .

- .- 111.

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. PICTURE '. . ) NAME USE . 1 I ...,

..- ...... , . ,.

PIE PAN.- - CONTAINER ,VO',k",,' FOR - ;41,1::, "--ty..,;'..140- . PIES,TORTES . p . ., , . .- - 011 ......

. . .. o' * . ' * ' . . .. - ,k, Qt . . i......

. , , . ,'R u SCAKE PAN .*tr-ro,: . RAKING CONTAINER' ,,, .-4,r,k....1.. 4% tit. . FOR LAYER CAKE . , , " ' ,...).. . i. . . c.,s ..- 441MORMIWOP' . .. t- --...... ' t 4- .

.' t, ' . ,. . * . t., 4 v -:, ,., ,.. -SaCNtR.Ei'.1.44'AKE PAN.: -BAKING ' . :.".4,, .. ' 'x',..4' ...,r el.- . FOR BR EA S.,IBASi ,I. +.,,ir ' . ti'"r-t4, ' CAKES <2,- ,id ../ .,.. 4'41'414 IL% -113, "4,..,.. ."!IX'1::* n -4.1...pa 7IiTY t .., \ la '1' ' : ' '' 1:' ta lia ''' fraii * " ... ; . a . 0 , 0 t .7 II .-ell ,,,,,-

,,. . 4 /Pt 1: '''.(6A: ...,:, .. F .

, . . ... ,.,: .gt, ..... -. . . . . , . , . ..- TUBECAKEPAN 1( BAKINGCONfA rNgR, -.. ,A...... ,..:v ..,,.. . FQR SPONE,j . .tic.,,' ' '''' 4 A 3 \ p (.7,,,,-xtv . 0 ' ANGEL,.AND BUNDT 4X 0.s -"4 1,., . CAKES" .'.. . 11,\ .:.,. .',. . - . . - w ,,...... _ . . . . I* . - , ...... _. PICTURE -NAME USE . . .

, $ I, LOAF PAN BAKING' CONTAINER FOR BREAD, CAKE, ..- .44EATLOAF

. . . s .

---,_ -...... , . . .. . -2 ----. - ,_ _ _ ,. .- . . . . . 1' MUFFIN TINS . BAKING CUPCAKES, - ., ,- . .., ROLL'S, TART SHELLS, MUFFINS '...m.f,` , . ,, , -- , ,,.,_.,- . . -,- .. , .

0 ., .,. . . . . - . _ .

. . . "o _ . - , . . t -.COOKrE SHEET PAN-- FOR" BAKING .. .- ...., ri ...- . .cOOKIE,S; MERINGUE ,...-.. .. ,.. -- =4,-4-, ,...... SHELLS, JELLY .. . ROLL, PIZZA

. . . ,

.: -: . . sz..,,. . .

. _ 0

KITCHEN APPLIANCES 'AND EQUIPMENT AME WORD SEARCA w .° LASS

-- ATE-

.TKE.SLOTTEDSP ONBQ S

SR 4G N UT -C_ H 0 P P E R ZD U 0 P E

NOVEITON'G S F HE YC XY, G E. A

0 F_ R E C 1:1 K N R .S

0 C F 0 X H 0 S RE D* M. XE U

P F LT A- FY D.1 TE E M R I J I D- R

S.N U B E' RSCR P E R C- N N -I

G' Iwq LRHRLY0 A T E W R C N G E N,

N T N K E. S W 0-B G LX I 0 M S L .G

I 60 G AM I X N B 01W LS P B C R K 'ED C B 0, BWiE0APKAE 0 Y U

U TN NKAD G- .L E R.STrL L N A 0 R P

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A D F ,11 I E-N. sT C 0 S

117 E T F- G N T.- sP A

B E F C Z p-- P.S.

,S C S- S .-E:R, L I N G k .

S R0 TA R Y .A R:_ -K y -s P R Q'

. - istiTHE BLOCK OF :LE E.RS ABOVE'- ARE tfig---NAmEs OF 22CAM MON HESS MAYBE-FO_ uND 93=BoRI2ONT4.Y.ANp7imy-.BE SPELLED-FORWARDS OR BACKWARDS.A1- .A-COMMOttUSE OF THE VTENSILAND -PARENTHESES. THENumtpk-.0E-',LETTERS-IN THE NAME ; el

-USED.F0Fi-MEASURING-,DRY- INGREDIENTS;, . "-(3).

. . _ .. U§Eii:-Tey .REMOVE. SOLID; -FOOD :FROttLIQUID-a tt) .6.. f

-r )fr

44 MDA1 niSESOLID FOOD SUCH AS.MEAt FROM FRYPAN;

'5. USED TO TURN TENDER FOODS--(6)

USED D 'TO LI FT 6. LAttgEggt.aFOOD FROM LIQUID. ( AMPLE: SOB) cp) o 71.USED TO REMOVE P EEL I N9S7'FROM FRUIT AND VEGETABLES. . _ S. USED I N .MEASUR I NGTO LEVEL /DRY INGREDIENTS..(7) 9. USEDFOR SLICING BREAD, (5.)(5). 10. KNIFEUSED TO CHOP FOODS (6) (5) USED TO CUT FLOUR 4. INTO SITORTEN I NG@, (6) (7) 12. USEDTO SNJED FOODS.(6) USED TO CHOP FOOD (3) (7)

14. USED TO RtIOVE LARGE -PARTICLES'IN FLOUR OR POWDERED SUGAR tb)

15. USED TO DRAIN MALL. AmpliNT- OF-;;LQUID. FROM', FOOD. (8)

16. USED TO. 'DRAIN LARGE-. AMOUNT-,oF LIQUID ;FROM FOOD (8.). 1-7-: USED TO ST IR OR. MIXQFOODi. (6, (5). 18.COAINER USED FOR ki ING.REDIENTS -(6) (4)

19. USEDTO'SCRAPE FOOD FROM CONTAINER.%'.(.6)(7 . -USED-FOR- BEATING- EGG---WHITES 20.. 'OR"WHIPPING CREAK.- (6) (6)- 21.,USED-FOR FLATTENINGOR RoLgrie tiovais.-:(7) '{3). ,.KNI,FgUSED FOR PEELING 'VEGETABLES. 'OR FRUIT, (6) (5):.

4 %.1

: -r 24A

ITCHgN APPLLANCES AND- _EQUIPMENT NAME &J-1ORD EARC KEY LASS*, DATE

T KE0111LEMINMAIMIMMIXIIIV)B Q Z

S R Gce111111111DIIIIIIMIN1121141110E Z D U10 P E

N 0 V E F H E'CXYG E A-

0 NCHKN F 4D, P ZP R S

D 'C. F.0 0 T R E 11.4p m E U

PEA EE M IJ R . .

S 1,1 4111111111;111141112111111M0131M12111=111)U "C N I

GtIL R HRLYQ A TE W .k C E NTNKE IGL X 0 M L

A 41111111/11112 0 a C

RH4KE C. B1 411-'W 0 AP KA U

U, T N KA :E, ' 4 D.1,L. 1S T -*L L__ N S ACROG-.9:0EB.:C

A D F LB- -AF N S T..' 6 -00E a

4411131111111111110 T ,G N M .-N-E P.j-R A . .B-.11..5...Z .D. E"C - -k -L.- 0--1,&-.--f---1*--- .S S 'E1 P R.0

IN TH,E -BLOCK OF LEA" RS,ABOVE ARETHENAMESOF, ,t0M- ;MON, KITCHEN. -UTENSILS. HESE °Noes roto:NoTI QR-iip,RuoNTAL,Ly Arsuir,-mo putoloblARDs-:011- gAcKwARos.. :BELOW-, -COMMON USE Of...THE UTENSIL AND FIN PARENTHESES IS

THE-NUMBER.. OF :-LETTERVIN, THE 'NAME. "'

1. USED I FOR MEASUR.I-NO TRY. INOREDIENT-S-r.. -(9) (3) MEASURING CUP I

QUANTITIESOF.INGREDIENfS. 1 . s SA UsED TO -1EMOyEiSOLIDFOOD}FROM LIQUID. (/ ) LOTTED ) -( SPOON ..;--- 4.. v IsgD 19..orsESOLIDFOOD SUCH AS MEAT FROM FRY}PAN. 3) (5) (4) TWO-TI NED' FORK

5-i- AsEDTO TURN. TENER F601;S . (6)- TURNER . .. .. -6. USEDU TO :LIFT LARGE §QP D FOOD FROMLIQUID. (tXti4PLE; - CORN ON THE COB) . l5 ) ,TONGS

IMD-J9!'REMOVE'REMOVE pEELmos FROM FRUIT AND VEGETABLES 7.. lb) PEELER...... - , ......

8. USED IN MEASURING TOLEYEL DRY INGREDIENTS.(7)SPATULA , -91,,ilsg iiFOR ,s0 c 'NOT rilikAD..-(5,,):(5) 'BREAD "KNI,PE

it KNIFE USEDTO CHQP"'- FOQDS. (6) (5) FRENCHKNIFE f

U. USED-'10 CUT FLOUR INTOSHORTEN I NG.L(6) (7) PASTRYBLENDER C. . . 12., USED To SHRED FOODS-. (6 )`.GRATER,"

13 USED TO CHOP- roOD (3) (7) NUT- CHOPPER

111..'USED.T.6 gooyE LARGE-PARTICLES IN FLOUR "''OR POWDERED .1. (b) J I FTER-.'

15. j0 a-DRAIN SMALL .A4DUNT OF LIQUID. FROM 4F0611;-: (8) :STRAINER' - A 16:%;SED-, TO DRAIN LARGE Ar4QPNT OF :LIQUID FROMFOOD.;(8) OLANDER , 4

3.7.-. USED OR-14.0-FOODS ,(6)-:(5)111xING-spDON . '..., , _.. .,,_, ....,;:.ts-esz!-----46. 18, ,CONTAINER-my)USID FoR*kim INGREDIENTS.(6) (4) Mtmo BOK.I. . - - ... _ , . . .. 19. -.USEDTO SCRAPE FOOD FROM CONTAINER:-(61 :(7)-1,RopBER SCRAPER . : .

20.gsiD-Fpg- EGG- BEATING WHITESOR: WHIPPING COEAil (6) . : OTARY-- :BEATER. _ L.

SED 'FOR Oft(ROLLING'DOUGHS-.(7) .(3) 61,40tit.-PIW"5.: . .. :, .,..., ::..0..,-: :: -:: .

...... ,... it*: USED :FOR- PEEL I NG.:VEGEtAttE,roR. FRUIT. (6)(5) . . ARINGXN I Ft::: '' -. -:' .-'. - --" . ...-. . ..

'4t4:'t s..-1W-"=.14-`. 0 . NAME CLASS DATE

SO YOU WANT TO USE-THE ibANGE.., .

THE -RANGCOPENS MANY ADVENTURES TO YOU IN COOKING e '11141).EATING FOR YOURSELF AND`YOUR CIIOWD. OPERATING THIS ir IMPORTANT KITCHEN APPLIANCE INVOLVES USING SURFACEAND

OVEN', UNITS. CONSIDERING SAFETY AND HEAT CONTROL, AND

(1 F YOU HAVE A GAS RANGE) LIGHTING, THE PILOT. OKAY, LET'S 1,1 GET ON WITH I'll

SAFETY

SAFETY IS A BIG` FACTORTOCONSIDERIN USING THERANGES. ' START BY EXPLORING A "COLD"-RANGEPTO LOCATE THE SURFACE

-UNIJS AND THEIR :RESPECT:IVE, CONTROLS CHECK THE OVEN TO,

L EAR4 WHEREi THE RittCKS ARE PLACED AND HOW TO POSITION THEM,

WITHOUT, TPPF4N9_,, IcS.WI SE TO.-1,-1(AVEHANDY A 110ODEN SPOQN

AND TWOPADDED OVEN NTS TO ASS I ST' YOU I N LOCAT I NG AND

MOVING''HOT OBJECTS,

`NEAT" -CONTROL 1 -

- QQS3 T i ON I NG TEMPERATURE. -DIALS.: TEMPERA ARE- -Dj-ALS 1: .ARE USED TO REGULATE HEAT- SETTING'S -OF: T14.:,-OVEN AND 4 BURNERS. :NEED' TO BECOME THE

POSITIONS `0E-ITHE :TEMIDiR0)13.E.)::!fAlei N -ORDER TO USE _V

THE RANGE SOMEORANGES--,:HAVE "'CLICK" -SETTINGS;THESEA ,410r.AT. ,pEsj Ncs; SUCH AS' HIGH;

mopm,419Np SIMMER .Niouy4L,HAvt

,:To,pcyE0R-youftAIN:sYsTn.AS .'TO' TO SET THE

, DIALS 5..,F00,-.0004Eft-UALI±ETHE HANDS OF THE 27

cocicTOINDICATE HEAi''SETTINGS wcwAs"HIGH

-Is AT `l O'CLOCK," "1.014 tiAT9 O'CLOCK." DIALS e WITHBRAILLE:1)R -0THERIRAISED _MARKINGS ARE'AVAIL=

ABLE FROM ,MANY- GAS ANDELECTRICCOMPANIES. HOW-

. EVER.. .YOU MAY WISHTODgVELOP' YOUR- OWN SYSTEM OF

MARKINGTHE DIALS.I'EXAMPLESINCLUDE NOTCHING THE

=1_ EDGE OF THE. DIAL OR PLACOG DOTS OF GLUEAT KEY

INTERVALS SUCH AS' 300° 350°, AND40O °.

HEATSENSITIVITYMETHOD: HOWDUES YOU? HAND FEEL'

-WHEN IT APPROACHES A SOURCE OF, HE/ SUCH AS A

. HEATER ORCUP 0 HOTCHOCOLATE? ITBEGINS ,FEEL

WAR1MER. 1. 1RIGHT? IS IS BASIS FOR THE

"HEASENSITIVITY.METHOD".OFTEMPERATURE :CONTROL. TURNON' ONE THE.SURFACEUNITSAib::,..T,WEN'..;STARTING. TFi E BACK' OFYOURHANDATSHOULDER'LEVEL,. 'LowER

--THE _HAND UNTIL YOUFEELTHE WAr5MTH. SLOWLYCHANGE r

TITLE DIAL. A.14.:604TROL-GOE HIGHER-THE.HEAT

"'INCREASES. LIKEWISE4 AS THE .,TEMPERATURE-CONTROL -f IS,LOWEREDtTHE HEAT DECREASES.'WHICH-DIRECTION DO. 'ifOUJURN THEDIAL FORA LOWER:TEMPERATURE? TEMPER- ATURE.SETTINdG.ONA GAS RANGE CAN BE DETERMINED IN-:

4A SHORT ?ERICA? ,Of *ILE ,I.Tr*MAY 'TAKELONGER--TOs- .. DETERMINE. SETTING'S'FOR, ..ELECTRI C,5RANGES ,DO s KNOW WHY? 1.

IGNITING:,MAITCHES.

'HOW; LIGHT A CANDLE OR: CHARCOAL'',FIRE?.YOU "WILL'

WOO A MATCH.; BEFORE YOU LIGHT.HEMATCH, LOCATE ' , t-

J. WHAT-YOU WISH TO LIGHT WITH YOURLITTLE FINGER; THIS MAY

BE THE WICK OFA4CANDLE,OR THE'AGEOF A.PIECE OF ,PAPER.,

AFTER CLOSING THE MATCHBOX. OR COVER,. STRIKE THE, MATCHON THE IGNITION STRIP AND BRING,ftTO THE LOCATI N DESIGNATED. ' BYYOUR FINGER. WHENLIT,SHAKE OUT THE MATCH AND. FOR ' SAFETY'S SAKE,DROP' IT IN A. CUP OF WATER. a.

NOW11Q. You1.13BI A. PILOT LIGHT?'

REMEMBER TO LOCATE THEHOLE OF THE PILOT LIGHT FIRST. , THEN BRING THEIGNITEMATCH TO THIS LOCATION AND TURNON THE DIAL.. WIN ,YOU HEAR "THE SOUNDOF, IGNITION, SHAKEOUT

THE MATCH. IFTHERE IS NO(SOUNDOF IGNITION, TURN OFF THE DIAL AND AGAIN.

,COOKING 911 THE..4URFACE UNITS

UNLESt YOUR RECIPE T LLSYOUOTHERWISE,.YOU... MAY FIND

IT EASIER .T0' PLACE ALL INGREDIENTS .INTHE 'RAN BEFORE SETTING

IT ONMP- OF THE RANGE. CHOOSE A SURFACE UNIT'WHI6H IS .

.10 APPROXIMATELY. THE SAME SIZE OR SLIGHTLY SMALLER- THAN.'THE

PAN'. TO ALLOW FOR MAXIMUM HEAT\CONDUCTI'MAI'KE SURE(THE a . . , .

1:!AN'16! CENTERED SURFACE UNIT. IF *THE' RANGEIS COLb.':

YOU-CAN:USE YOUR FINGERS,TO DO THIS. IF THE RANGE IS HOT,

USk .A WOODEN SPOONPLACED PERPENDICULAR TO. 'ND ALONG THE

EDGEOF.,THE", UNIT TO,CENTER 1THE PAN OciER-THE .. 4.0 WHEN YOU ARE FINISHED USING'THE RANGE, REMEMBER TO CHECK,.

THAT ALL SURFACEUNITSHAVE BEEN 'TONED. OFF, IT IS A -GOOD'-

IDEATOPLACE kSAUCEPANOFCOLn:-WATER ONBURNERS WHICH ARE ,44...11 STILLHOT. 'THIS,TECHNIOUE WILL REDUCE THE6f7,1ANCE"'ORTOUCH Ifi1G . KITCHEN 'MIT*TS AND WOOHEN s-SPOONARE HELPFUL OBJECTS

USING THE OVEN. AND MIGHT BEST BE.'STORED NEAR THEPLACE OF USE. THE WOODEN SPOON ALLOWS. YOU TO5E.ELHE PLACE-*

'titrit OF OBJECTSAND RACKS WITHINTHE OVEN I IT IS A GOOD.

I4DEA TO WEAR MITTSON atOTH HANDS WHEN OPENI NO_ ANDCLOSING' THE OVEN DOOR. TO TAi'SIDE AND AWOROM,tHE OVEN .46 WHEN OPENING THE.DOOR TO AVOID HOT AIR AND STEAMESCAP I NG

FROM THE OVEN tFYOU ARE GOING T6 PUT SOMETH I NG, I NTOTHE

OVEN. FIRST PULLTHE*ovps'ElAcK OUT. CHECK TO MAKESURE

7HE. RACK IS`' STURDY; AND WILL NOTTIP. Npers,PLACE THE DISH

ORPAN IN THE :CENTEROF THERACK. FINALLY,. PUSH THE ,RACK

. gLOWLY, BACKINTO THE OVEN USING BOTH MITTS.. . . Wiz. REMOVING FROM THE, OVEN

;PR I OR TO REMOVAL FROMTHEOVEN. SELECT 'SMOOTH FLAT

SURFACE TO PLACE THE HOT ROOD*. YOUMIGHTtELECT THETOP'OF

TliE.RANGEORA COUNTER:TOP iF YOU.SE A SURFACE AIH

.ISOOTAMr.RESISTANTBESURE'TO'PROTETTHE SURFACEWITH 0 '4. 'AD. OPEN THE OVENI'DOORAND PULL.0 tTHE RACK. USE

.THE WOODENSPOON TOCHECKTHE,PLACEMENT'OrTHEOBJECT. TO

MAKE SURE "THE PAN OR DISH WILL'CLEARTHE FRONT/EDGEOFTHE -' or RACK AND THE :RANGE.SLIDE 'totTAN ,OR.-DISH' TO'THE FRONT OF

THERACKA LIFT4411AidH1. UP.I SETTHEPAN.ORDISH, ON,T'E , , - , , v iiESIGN ED LOCATION. L E THE RACK .BACKkN AND CLOSET OVENDOOR IMMEDIATELY REMEMBERTO tug00 THE OVEN WHEN1 -;.° Tyou ;ARt.:6N-IsotpUSING'IT .,. 29A"

- . THINGS'FOR .

4NVEST IGOE 1THE', 1MPER 'UREDIALS ON THE RA

DV YOUR' HOME AND 'AT: SCHOOL. MARK. THE DIALS BY

USING THE 'METHOD MOSTOABLE FOR- .YOU. : .

2. ..-Iw4-. H ASS LSTANCEFROP#.1 EiTHER° YOuiiPArti,ITS'' IR'

TEACHER, TRY L- IGHTAGikPILOT,L,OHTOR CANDLE.. , 1. , 3. BRING A SAiiCEPAN,OEWATER TO BO ..,TA' FAMILIARIZE

YOURS LFWITHP,LACING AND REMOVINGPANS.:PROM THE 3,, , 'Y :.` RANGE,, , t 4. .PRACTICE REMOVING CO9KIE SHEETS ANDCA'KE PANS ../.." 4- FROM THE -HOTIOVEN...... I. ''. , , , , t 5., FNDI -THE- SPECIAL-FEATURESTHAT-YOUR RANGE HAS

. ., ,, (SUCHAS SELFCLEARIN .. GOVEN-fBROILER, ROTISSERIt , da . la , 'TIMER). -HoWDO THESt OPERATE?. .'. . , 'I , 10 ". . . ..-- . . a :REFERENCES ,

1. BERNARD, E, "SJGGEtTIONsORAIDING THE BLIND.".

iiEW*YORK: 'AMERICANFOUNDATIONFOR THE .BLIND INC.

AVAILADLE*, FROM; --.T.HOMASJ. rPTO.N,,iNC. ' pocf,>. ... w 8

,SYLVAN .AVE., NGE:i..ri OD CUIFFS, Pisi 132

.IiiiI-kim SER\ii.c ST PF OF :1HEVOLLC SEXICE '

COMPANYoCO oRApo, '4A MANUAL'-OFPROGRAM

INSTRUCTION, FOR THE YiguALLy HAND i CAPPED .110tIEMAKEC "

DENVER:,'AUTHOR,- 1974. :, .

,&0=ilippER,,IL,: AO 14,ILLPOGAB:Y/ lY, "SUGGEST1 k1/4S . . -., .. .FORItlEf1:411ap -VET' MOINES: riATIIONAL L. . a PFDERAIION 00-THE BLOW.; sp . ti"

, , . . . .

NAME AND PICTURE . USE , SAFETY PRECAUTLONS. . . A- * o 'EFR)IG ATOR - ' . -.0011111.1111/- -, .4 . 1 MIO 1 . 4 - c .

'(I . . ,,- . . .

. . . . f . . ELECTRIC MIXER ,

. , .. .4 Ara° s' . .

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lit 1 . . e. . .. .

BLENDER ---- , - . . , . . , . . , , . . . , . . l . T ' . ... ' .

-...... 4.. . . 1, . , - 411 _ . ' ,:, . 46 t - . .. . , ...... a .NAME ANDPICT P USE, SAFETY PRECAUTIO

DIS1111 HER . .

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...... 1 ...... S . , !';1' , . _ , ...... 07C NAME ANR_PICT-URE USE , XI SAFtTY PlItCAUTIOnS . - = _ , . ,= M , REFRIGERATOR .' 7 rnz `- COOL FOOD - DO NOT USESHARP KNIFE WHEN M DEFROSTING,. 4 ,, - . ' MAKE SURE ITEMS ARE S,FAR ENOUGH .,.. . . ET . . ; BACK SO THEY- DO NOT -FALL -< / -441v%; 3 , OUT WREN DOOR IS OPENED. M . . , . e, : . , , 4- . , . _ . q-- . . .cs

.....:_, - ELECTRIC MIXER MIX FOODS / ... DO NOT SCRAPE .BOWLWM hE ; . .,...- . MIXER IS OPERATING, MAKE / . ..,- ,. . SURE HANDS ARE DRY WHEN . Z . . - PLUGGINcIN_ORD. C) z...: m ...... , - '--- ,.. -

. . ?- . . .

- ..

, . ,,-;.', . : ,i-- - -...... V.f* / . . . - -- BLENDER . -,,,tHOR/PUREE FOODS:, - DO NOT .USE - ....' . USE;A_SPOON,ETC. . , . '.::: , TO =STIR WHENBLENDER . IS . - % , '-'s- OPERATING.. , -,.. . . , ...... '' . i '. ; --': , - . . ,. *'''' . . - . .

t a

NAME AND PICTURE USE SAFTY:PRECAOTIONS

DISHWASHER 'WASIVDRY DISHES -' MAKE SURE DISHWASHER, *IS, PROPERLY dROUNDED's

RANGE= HEAT FOODS °N. TURN ALL HANDLES TOWARD a CENTER-. .

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feral Directions for Constructinga CanBoard for"Spinto Win"

Materials Needed: ,,

1.- Large sheet ,oftagboard22" x 28". 2.-. One black feltpen and three assorted colored.,4'lt pens(red, 1 green, 1 blue) .,-- 3 Heavy ,cardboard, tagboardor .plastic for the arrow.(7 x 1") ,... Included in Package:.

N' 1.One answer key 2:One set of questiOns withoutanswers in:braille 0 -Construction of Board:-

1. :Write thenameof thegame r,, the top of the board. 2.With the black felt pen, draw 'a circle centered on the tagboard.A large plate, compassor round wastebasket may make the job easier. 3.Divide the circle into 16equal parts.

4.Usingvthe questions-ontile en-C..16sed-ansr.nr key, write,one, iluestion- .. in eadrpie shape, altting,the 'colors around thecircle(eg: 1 -red question; 1 blue, 1green, 2.-ied, blue,etc.). 5.Number -each questionon. the board to corre.siOnd with 'the braille . qUestion sheet. ,

. , . Pint:thei pointkeyinI the laver left-ori right hand corner of i board:" -red question= 2 points;blue question= 3 points, 'green. question. = A points. . -- . :. - . . 7'. Cut An arrow. about 1/24 x.6",:fL:olii41,=the'heay3; cardboard.:` -,, 8.,t,lith-,a htaSs- paper :fastener;. attach the .4#6,4%-,tal..the Center' of .#10: circle:Fist-it:if 73_t; 'securely- .4:044--,0 _U--T,gttai't,fall: out, eibugh.,-cleatance:s1O-th0.;4#00,14:-#4 but '4.0v to- -04ii.:,- .- ...... - %iki-tlie 'foilarothig..page. 10 an idkso._ ard-. ::01 10*. 2-

* !. p. .32C 1 ;

SPIN TO WIN -(QUESTION KEY)

POINTS EACH) ,

DESCRIBE STEPSTO -BE TAKEN IFA GLASS OBJECT IS. BROKEN IN THE -KITCHEN,- -

&MEDIGATHER GLASS'iq:ITHA-BROOMdRbrISH. (DO 'NOT USE A 'CLOTH :OR YOUR HAND, LACE GLASp, NTO. PAPER 'RAG, 1 Et. BAG 'BROKEN- GLA S ISPOS E OF IN. -OUTS IDE GARBAGE CAN ACUUM' AREA:t0PICK UP ANy STRAY \FRAGMENTS, 2,' WHAT HAPPENSIF YOUPUT'AHOTGLASS ON A COLD, WET SURFACE?'

ANSWER: /(THE GLASS SLIDE; IT WILL .CRACK'.OR BIZEAK,'

WHAT-SHOULR ALWAYS, g -USED.W EN HANDLING .HOT PANS i KETTLES?`

,...=et ANSWER: 02 AT CARE AND:UrPADS,

1.1kOrs ULD_BE:D0hg WITH' A' FRAYED ELECTRICAL CORD? REPAIR -1:q-RepiACEBVIAt*IWAOAIN;' 2DEsORIBCHOWT0A-010/t-A,4gCTRTPA4:COROJOOMA yOUTLET.-. 48 DESCRIBETBE SAFEST WAY. ICY USE A PARING.KNIFE TO AVOID CUTTING YOURSELF , . _...:ANSWER: 'HOLDHANDLE SECURELY. , MAKESURE KNIFE I , HARP. .USECUTTING `BOARD WHENEVER'POSS E. LUT AWAY FROM HAND. . ° , O I; WHY. SHOULD SHARPKNIVES BE. WASHED, SEPARATELY?

..ANSWER-: TO AVOID CUTTING HANDSDR FINGERS WHEN . , .. SEARCHING UNDER WATERAOR,THEM.

. 0 10. DESCRIBE THE PROPER:WAYTO DRYNIVES. , - ,,, -, ANSWER: HOLD THE HANDLE SECURELY. DRY THE :LADE' -MITH.CUTTING EDGE FACINGAWAY FROM RYING .% HAND;

4. -TO PREVENTSTEAMpBURNS7 HOW YOU REMOVE 4A CO ER," FROM 'A SAUCEPANT, 7

AMER:TILT THE COVER TOWARDS.YOURImiLETTING. STEAM ESCAPE AW6Y.FROMFACE. (IHECOVER FORMS A SHIELD.)

.GREET (4' POINTS EACH) ,

12. ' I F WATER STILLSON THE WC:HEN 'FLOOR, WHAT SHOULD

BE DONE:WHY? t r .X r ANSWER: WI PE UP IMMEDIATELYTO AVOID SLIPPING OR CHANCE- OF,- ELECTRICAL SHO.C1(.

13. HOW SHOULD YOU REACH'INI`NGLOCATED,ONHIGH.SHEOES?

Alialift: USE A STEW ST °OOL. DONOT "CLIMB AN COUNTER

is, a OR STAND ON CHAIRS , ,

. 14. HICH, SHOULII-BE. 'U ED WH N DUNG HOT PANS-

DAMP OR CLOTH VIH . ,

ANSWER : ALWAYS'USE. A D CLOTH, BECAUSE HEAT S , RAP IDLY 'COND,UCTED THROUGH :WET -CLOTH'AND YOU:Woutip-isuRNYOLASELF. .

'1WHAI .TYPES OF THINGS' COULDCAUSE A°,FIRE IN -A FRY" ,IFANI..1;HOW CAW- ITBE ,PUr 610? . - . 0441-: 6REASE oop:.SPfLLEDvitA,BURNER" 'TOO ,'H T '-'1=VOUR: BAKING SODA,ro LAME' TO' I' UT FIRE OUT.. `COV.ER o.FRY. JORN4PFAJOAT*. jQ -PUT 'WATER.

. -Yte... 32E 7... WHICH DIRECTIONSHOULD E HANDLES OF POTS AND PANS POINT WHEN ON THE. ,STOVE ?" :WHY? / .. ANSWER:. ALWAYSHAVE HANDLES POINTING TOWARDS ,THE CENTER TO AVOID BUMPING'THEM OR. HAVING SMALL CHILDREN PULL THEM -DANOFF THE STOVE.'

A A

O 33

. * I TCHEN APPL4ANCES ANDEQUIPMENT', S TEST NAME ''. s' . LASS , . OSS IBLEITO I NTS . , '. "DATE ?, f'. , , , ti 1. LIST SAFETY pRAcitcE L' TO-OBSERVE `WHILE THEKITCHEN . () POINTS) a.

, I Div s' \.

SEJ,.ECT 1114,,VE K ITCHN APPLIANGES, USEDREGULARLY IN THE -KITCHEN LAB OR 4T HOME . OIE ONE USt''AND ONESAFETY PRECAUTION FOR EACH. c.15POINTS,NTS, i . 11/

U as *,4,

. . 3. IDENTIFY *IF/NAME. AND USE FOR EACH OF THE TEN ARTICLES. OF KITCHEN EQUI PMENT"ON THE TRAY.-J-. (?0 POINTS}

USE 7 H. IITCHEN AP EIANCES AND EQUIPMW ANAME OSI-TEST KEY CLASS ONOSSIBLE POINTS DATE'

1. LIST FIVE, SAFETYPRACTICES0 OBSERVE BILE IN THE KIT-, CHEN'AREA. 0 *POINTS)

(I) HAVE_ALL HANDLES OF:KETTLESURNED TOWARD CENTER OF STOVE. -c2) -MAKE SURE BANDSARE DRY BEF RE DISCONNECTING AN q. gLECTRICAL APPLIANCE. "0) WIPE UP ANY WATER SPILLS ON KLTCHEN'FLOOR AMMEDIATELY., "(4) USE A STEP Om FOR REACHING* OBJECTSIN HIGH CUPBOARDS. 0) 'WASH AND DRYSHARP KNIVES SEPARATELY FROM OTHER- UTENSILS.? 4

2. SELECT. FIVE KITCHEN APPLIANCESUSED REGULARLY IN THE KiTcREN LAB OR AT NOM.ONENAME USE AND ONE SAFEW PRE- . CAUfION FOR EACH. (DA:TINTS)

tNGE -HEAT. FOODS - TURN Al.L HANDLES TOWARDS CENTER FRIGERATOR COOL FOODS, DO NOT USESHARP KNIFE WHEN DEFROSTINGACEEZER DISHWASHER- WASH DISHES p NOT PUT PLASTIC ITEMS IN DISHWASHER BLENDERLENDER- CHOP FOODS -.-DO.N0iSTIR WHILE.OPERAT1NG MIXER- MIX INGREDIENTS DO NOT"SCRAPEtIDESP. OF BOWL WHILE OPERATING

IDENTIFY TAE NAME:ANDUSE FOR'EACH OfTHE TEKARTICCES - OF ITCHEN-EQUIPMENTON THE TRAY. (10 POINTS) 1TE IDENTIFIED- BY INDIVIDUAL-TEACHERs7

.© Le..sson,2:Kitchen Work Areas A.Cilfectives:

1.The student will be better ableto practice work simplification by determining theproper storage of kitchen appliances and equipment. 2.The student will be more-asfareof various yqiis.areas within the kitchen. 3.Theatudent will bemore aware of the appropriatejoca-. tion ofararious appliances andequipmerthistored in the kitch* 4.The stud&nt will be better. ableto explain the need for orderliness in thekitchen. B.ceneralization:'NN. 1.The,arrangement of equipment andappliances in kitchen work areas uences the use Of _energy, time 'and-motion.

C: re-test 36

D.learning Acttvities: ,A

1.0i-gaftizitig :Kitchen, t:-HaVe alk.cup4ogirde. and drawers' emptied. of 1 tchen utensils,utensilsarid equipment. The students-divide into kitchenunitsInd arrange kitchen..ita.they feel would bemost convenient. Ex change units and compare arrangements.Discuss the. necessity: of organizing .equipment. Information Sheet; Work Areas Withinthe Kitchen 37 Kitchen Tour:Identify Work-areisandlocation'of . various:appliances and equiPmg#*_ Discussion:: :How.dOes kitchen :affangement increasework simplification? .

5.'Label, Ka tChen;. StUdents label :kitchen storage areas -in large print' and braille.' ," . 6. . "Find and'Tell",:- kttcOti equi-Pner1; zame. to aid Stu-, -"dents itt learning 't.he-namesi lises,,and tocatiOn, of =°-' -kitchen': equipment. 'phis game shouldbe used only when . the "blind stUdent: hes .become vgryfamiliar with the kitchenAmit. . ...38 7."Pass, to -:Left"4:gaMe review use, and proper 'srage' area bfi various kitchen, utensils...... 39,4 35

2. -Esaille kitchen storage areas athome ifthis would be bg beneficial to.you.

hbtes to the Teacher:

1. When giving the pre-test to.a educationally blind student, have. thestudentlist oxie work area ata timer followed by a list 'of appliancesand/or equipment, located in thatarea.,

"2. Wen-giving the- post -testto-a educationally blindstudent, havethestudent listthework area each item.from Question2is -located 'in. - 03. "Pass to. the Left "

4. If you anticipate heavyuse of the "Pass to the Ieft" cards, you may wish to laminate that'.They may be laminated in your school's drymount press or with do- it-;yourself self-laminating sheets.

I . . 36-

/ .00 . . WORK AREAS WITHINTHEKITCHEN. ..-' . NAME- f'

RE -TEST _ , .., -- _ , _ .CLASS. .. & / 0 POSSIBt#11)0'NTS, .. , DATE

. . ( -4, . - ---..-,---. :4L'''.- .. 1. THERE ARE FIVE, WORK..AREAS.,FOUND INS THE 'KITCHENL AND AT HOME. LI S,T. THESE AREAS INTHE SQUAR S IN THE LEFT'-`_ __HAND:COLUMN. YOU'c'L1ST, EACH- AREA, -,NA ONE KITCHEN APP.LIATHE EQUIPMENT'WHIC35youwouLp IND IN TITIS AREA IN RINcEGHT"HAND COLUMN. -PIIOINTS)

- ,- /7 . . ,...... APPL I -N ORk -AREAS 'WITHN "THE , ..._ IOR AEQUIPMENTREA . . . . . , ...... ,. . . . . ,. . ,,,.. 2 : 0 es. . N '6 . i.

49 r . ..) P. 4 . a ... 4 *- 4 ; . . ..t. = . . . i . .. . 11. ., , .: f i ...... '' 1 1 /I t . \ % ...... , ,-- , .i . . . flit*

. . . , Y . . 4%..owwl) . ' ..,A'''' . . . , .. . f 1,/ . .1 ......

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r , . . .. . -. -,.

. . . , . , .....r.,.. . - .

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`ASON' -WHY THE' 'AF'10LIA1,%,ICES: ANWOR--: PM6.17WERE T., Yca. I4DI.CATEDju (:POINTO;

-, V9E . , ' symiitmo 3WVN 1S91-34 -A351 - - 3 ssv1 0 iimoOlsissod ' 31V11

3tki.:-3t13H1 SV3INAHOMAAIA- AIN(103_ Ni. 314.1. Hupt fay, ciNv 1V. "-3W01.12 , 09-114I-N-r-SV3HV'SSIHiiiSIT SVN0100aNVH fl.OA 1St, eV43V3V321- AWVN 3N0 MUM 33N.V-1A0V 'O 1N3WdI003 HDIHM pownoA a GNU NI SIH1 NI 3H1 V31Y -'NW11103-ONVH-iH9IN (.S1NIOd

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`.`,' - " , - - ; = , --. , 36B 4 .,

2. GIVE ONE'REASON* WHY THE APPLIANCES AND/0B EQUIPMENTWERE. PLACED IN THE AREAS THAT YOUINDICAT,EDi 7 (5 ROOTS)

TO SAVETIME, ENERGY, 'AND.',MQUO/. APPLIANCES AND/OR, .EQUIPMENT SHOULD BE STORED-WHERE-1JSEP:._

4 5-

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IIORK AREAS.WITHIN THE. KITCHEN '` AME-

. NFORMATIOR SHEET- . .. . LASS . -...;,!, _. , . ATE . 1 1 . . , . .1P . - -...... ,y. -. ..-,..^ .. -....,...... 4r.' ",

: THERE: ARE..-KIVE..._ VARIOUS ...... _WORK... AREAS:FOUND_. . _ . .IN. THE _KITCHEN: :LAB,. ..., t.- : ---v.AND AT Ho-ti,4,- THESE AREAS INCLUDE:.. - s 4. .

II , 1 THE SINK AREAIliI TH WATER- AND*' DRA I NAGE FOR FOOD PREPARA;- :roN-AND DISHWASHING..

4 2. THE' MIiC* AREA WITHSTORAGE FOR SUPPLIES AND SPACE FOR

MIXING. . ' ,.- ./ __,, .' ---/- 1 3. THE 'REFRIGERATOR -A4DiFREFREEZERAREAFPRT STORAGE OF PER

ISHABLE AND 'FROZEN' FOODS.' . 7 4. THE RANGE AND OVENAREA --FOR COOKING. -

5. THE SERVING-AREAFOR STORAGE'OfSERVING DISHES AHINA, GLASSWARE, AND OTHER TABLE APPOINTMENTS.

TO SIMPLIqs. KITCHEN_TASKS, PROPER USAGE OF THESE AREA S. OULD ---BE. MADE., BELOW (1ST; ANY...,-UTENSILS-1, EQUIPMENT,:ETC. THAT 'WOULD- BE _-BESTAEPT IN- SE 'AREAS

SINK ARElk. . ' R4NGE: ARE& :. -'-

...., t _...... - .... .::'''' '.;.'. ',-;:*; . it. ,' . .:.- y .'.. :'-''5;',. .i....." .' ..... '....,,,._0: ...r.:::.; '' t I ..; '... ' -i' ' '.:'' : si - '. .. .- y. - riii,-)el,AREk s - , ERVING41REk--- ...-..s

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--"REFRIGERATOR-.AEA,- ., _4, .

.. . , "5 -,,.. .-- "-°.,.- --..__ ...."- -....."- ',- ..- . ....!. - ; ' A ". . tr.". - .._ ...... - ''.. t't.' ...:;-.. .- ,- .- C.c'-'- ...,--::f' :-- ..;',:,.:7" .y - . ' . * ...;';.'t ' ''''''' ".-"*- " u.-- ..-. - . > ...-- "" .--..-L,ri2;- . ' . . r. = .- .., . ....,_ . .. _ -_ _ - . ...- _ . ."-'--..;- , _),,, , - - -A :- V. '. . '. '-' : ''''.-C';':,..5'' t°, `,..-....- : :. - ' ' ' : . - --

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'.., . 37A

1TCHEN- WORKAREAS NAME ORKSHEET KEY CLASS DATE

THOM! Ivg.VAR LOUS. WORK.AREAS:-FO.UND',I. THE KITCHEN....),.. -LAB-AND-AT- OME; HESE AREAS-TINCLUDE: . 1) THE SINK AREA "'WITH,WATER AND DRAINA E FORFOOD* 'PREPARKtION AND DISHWASHING,

';'(2}THE MIXAREA WITH STORAGE.,FOR SUP LIESAND SPACE .FOR MIXING. . :- (33 'THE 'REFRIGERATORAND FREEZER ARE FOR :le_TORAGE:....0F; .1- PERISHABLE AND FROZEN FOODS.

THERANGE AND OVEN -AREA: FOR''''CO(0 MG%

THE SERVING AREAFOR STORAGE OF SERVING DISHES.AND CHINA, GLASSWARE, AND:OTHERTAB=LE AppofmENTs.-

1-To eimpu.7 4ITCHENTASKS, PROPERUSAGE-OF' ARE-Ai; SHOULDBE - MACE:'BELLOW LIST ANY UTENSILS,:, I Neat,: THAT WO-BE THESE" AREAS,

. N AR-E A .E.,

-1(tiniyaislAND BRUSHES- FOR -=SAtIOtgik*- pftmigtfio-VEGETABLES---- -COLANDERS,STRAINERS qt.:000 AND _ KO" ilsHwAsH No. Ecil.)ip,HENT -tiARBApE: cot AND_ .WASTEBASKET-

- ;ME`000.G MEASUR =ING ,SPOONS BowLS BEATERS,= gI FTERS

5 's 4110(:-L0 p), . ...,A, , . l' L) '''.: ,......

....1.

i .. te I-- , 'ti'' '. 14.. '''''-'5 ' ) -.,...,: , ,..:, , ,,,- °-.7Cr). It -,, . .. , r Sb .., ._ t . ,...., , , .....,.".I.1 -"..."4: ' ., '4 ',..,,, :, ..,.. Z ,.', \ 1. ,''' *8 '.. t.. .. .6..... i 4-1 4.311-1 0 . 4 r 4-1 46t, 0. ot.v 5., 4J SW'- N

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TEAM MEMBERS R.; AMNUMBER LEASS-- DATE

GAME LIST

NAMEOF _POI PMENT-- - LOCATION . USE

L SIFTER .

3.2! WOODEN- skiims

3--MEASUR ING'CUPS

4. ROLLING PIN

51 LIQUID MEASUR cues 4 MEAsuRINpsPooNs..

7 RUBBERSCRAPER;

8.-GRATER

"SpATtliLA, CooLos tbacg

COOKIE 'SHEETS

EGG BEATER ECtRieMIX

Ng 4.01-S

tEMS' '0'.) Students' will review theIIEMEdem, and proper storagearea far variouildrChen---uterisileand equipzent

Supplies Needed:. Persons Needed:

Deck, 'Of "Pass -to_the Left" cards 3-6players 'including25 Work area cards, 25 of equipmentcards; anfl 25use cards,..

Directions forPlaying: 4

1. All ceshuffled and dealt out bya dealer.

Objec of the gam is tomatch workarea card, object card, and use -card. , .

fOr:players"to:, sort-Cards;the (101ercalla out 'pass to theleft",at.-Whiekt-in* ech player,selec*san-unmatched ..cgd frAgl 11414411-4 *tieqq =f40:0: *on to 'OdlPlaYer. oti148 4. As..a. match of three i Correspon, ,cards 1E144 the

- Play aniispasaing continues' :Until oil _playerpa and-tOes: out. ° '4 " , 111 ,; r,'.jA e:

'1 .

< 1

. . . , I , ,I 4 , , ,.. Jr _ ' I I ' V. ''; . , . 111/1.1 ' I ' ',.. ,.., , 10. 1 t ' .11. %/1.1 r' . 4 .r -.,'.7 :c . . t :: r , ::,- \ '",',;',.f.,z,..t,-; i

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"MEAS U R !Ng AR EA A RE A C U P:S

41,

. _

, . REFRIGATOR R,EFR-liGATQR SI-F-TER AREA A REiy---

$ 5". V.

4 a

-" 4 WAJOUr l9t4OODS TO,SERVEliiVERAC4 TOINCORPORATE- AIR

o 1 J

.ire- L

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. , GET CND FROM KATE TOE, 0 COOL'BAKEil.,6Oopt TO PROTECT RANDS .FROM_H( 90TH-

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GARBAGE CAN , v , . REMOVE BkiNSAF FRUITS' TO REMOVE FOOD FROM. BOWL 10 STORE LEFTOVERS. R . pAIGEtAIN.,0 . '. ''FRESH FOOD '.-

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1:0 CUT FRUITSAND VEGE-, TO LIFT TENDER.FOOPS-OR'Tg--i. --Pq GARBAGE, TABLES REMOVE cologs FROM 'SI-JEET ,;., 'S.

r .:V* -,REKOVE'dciVERS--i.k0A- CANS. TO SERVE FOOD--AT,..14EALTI ME TO , STORE' LEFTOVER, OR . at - -FREtR,FOOD

.0 HEATFOODS TO, STORELEFTOVER -FOODS OR 1*.) CLEAN _DISHES FRESH. ',FOODS

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ti CRAPER .,*

ORK AREAS*WITHIN THICKITCHEN, NAME TEST CLASS , 0 OSSI POINTSINTS DATE V*, L LIST THE5,FIVEWORK AREAS FOUND IN A KITCHEN. (10 PODITS)

(1) (4)

(2)-- (5)

(3)

2. INDICATE THE NAMEOF THE-WORK AREA IN WHICH EACHOF THESE ITEMS WOUED MOST ,EFFI.CIENTLYBE S7OREDI (20. POINTS) COLANDER

------jKN-rFE-SITAR15EER

TABLECLOTH 4.

ROLLING. PIN

4.MeAstimp: spooNs.

. SAUCEPAN ,,,

. , .....: ,ELI6.TR:i d; iii kg,11 : 4 .0 ' . -- 0 . t , s'' . , * . . _ - g . . B1.-.EINPEO ' , :: ' A '' . I r SA ' '' , _ . . - ... . . -.. FREEZER BAGS _...... , . -. .: , ...... :, 'CUTTIRG BOARD- . . .. . , . . , ...... _.. , .,..f , . .7.*. vGETABLE, -.PEEL:ER, .... ,..-,-:, -.5.4 .. . . . , -, .. ,.. `..: - r: ... . ,- .."-i'",-; 21- '..1.- .. .GLASSWARte',.. ' ... . . it ...... ,-..; . ,`...,:...... SPI

1 * ,',,. , f) r) %...... , .... : .... , '," :. . ,,....,, ., ., ,. ! .. ..

. , ; .. .::*. ..::,',,;-);,,, ..,-, ,,,c, , ,',. , :/., .

1 fopCONTAINERS:.

= 'MAIO

41 = . 4 ... . e--

. 0F:WHA7TVADVANTAGEIS .SNRING THg EQUIPMENT IN' THE AREA _THAT -YOU, INDIOAIED1 , (1U .POINTS) . :.:,- . ,

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. i . WORK AREAS 1.4ITHIN THE KITCHEN NAME OSI-TEST KEX CLASS 0 POSSIBLE POINTS , . DATE 4 ... J 1 i 1. LIST THE FIVE WORK AREAS FOUND IN A'KITCHEN. (10 00 NTS) ' I . (1) SINK AREA 114) ,RANGE AREA ,,, , (ZriMIXAREA (5) FRYING AREA

(3?cREFRIGERATOR AREA

2. INDICATE THE NAME OF THE WORK AREA. -IN -WHICH EACH OF . THESE ITEMS OULD MOST EFFICIENTLY ,BE STORED,. (LO POINTS)

'SINK AREA COLANDER 1 ., RANGE'AREA KNIFE

SERVING /TEA TABLECLOTH

AREA . *ROLLING. PYN

I1 _'AREA COOKIE, CUTTER

. ,AREA :MEASURING SPOONS RANGE AREA SAUCEPAN

, MD( AREA ELECTRIC MIXER

14iXAREA pLENDER'' . . REFRIGERATOR FREEZER' BAGS . . ARE ING BOARD

SINK AREA, VE:a TABLE

;AREA SINK '-',,VEGETVLEPEELER .

*SERVING AREA GLASSWARE .

SERVI'NG.AREA`, SERVIIIGAtRAYS-

. , SINK:AREA, nolobasifINd .SOAP

V r4EA4,URI,N6Y,-cup , , ... .,'SERVING_AREA COFFEE -POT, 4A

, REFRIGERATOR rOOD. CONTAINERS

Ne,..ima 41A

MIX AREA-' MIXING BOWLS 0

3 -OF WHAT ADVANTAGEI S 'STOR I tip TH EQ01PMENT IN AREA .THAT YOU. IND I CATED? CIO POINTS

SAVEg ,T I ME, ENERGY ANDMOTIONS,

1. 4

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, Lesson 3:rCieanliness Withinthe Kitchen

A. Objective: f . 1.. The: student be better able to 'practice. ProcedUres need6:-.1 to maintaina cleanidtchen area..

B. Generalization:

1. Cleanliness in. the labbratoryandat holm helps yr the spr of germs and contributesmoo.the..apPetite appeal of food'pre

Learning Activities1

1. --Discussion:Why are cl mess habits .desirable? A

2. Iriforma Sheet: isual airedstudentlf_'14aking s Sparkle' 46, 3. Microscope Lab: Inpairs, o serve microscope slicfeof chipped plate, soiled- dish*c th,-soiled fork, hair, .fingerprints. lete worksheet 4.. Tea:Cher 1.4-C e Desponstration: Proper cleaning of oven, '- top of range, refrigerator, caropener,, blender, electric mixer, dishwasher. . ,° ".1 5. Discussion:' Why is cleanliness, importantin, the kitchen lab? Role play goodAiddcleamlines,s'practices. Pill-inStory: 7-k

- /1',. ).". 50 E Post-test .. .. . ') . . . c .. ,-,53

1.' Observe-ordiscuss kitchen cleanliness-OfspmeOne-working in the kitaben.:4HOIClagelr:floeS-.the,parsoil:fq11.9w. .

"Stigg§at4d' -

.4. a, '"tanitatfor6Riilleiyilake--Sense" and J. . "*Itatti.on .

. NatiOnal.tddCationkedia,,_ _. '1, Wiengiving either thepre-orpost-testto a edcicationally ). . blind student, instruct. thestudent to placea whole braille cellinsteadOf an .X in' front of each question i ft he/ . she.can answer

2. '4 To,prepare slides for, microscopelab, put. a drop- of water on the slide plates, Put -hair.(orwhatever) onAthe slide- ' -,and'coVer.with 4k cover plate. Ifyou.hate `problems, .asnthe school t for-.assistance. e7,116". 3. Before the educati y. blind studedt begins to,complete .. -the "Whistle 'While We Mork " story,- instructhim/herto use a separate sheet of braille-paper.. On this sheet list . each nurrber with, the correspondingresponse to the fill- in story. a

-e. V.

CLEANLINESS IN .THE KITCHEN' a NAME RE-TEST, CHECKLIST CLASS 4 DATE

DIRECTIONS:. PLACEAN7(X) TO THE LEFT OF EiCHIUESTIONTO WHICH YOU ARE ABLE TO ANSWER YES'. . MORK ON THE OTHER )1ABITS UNTIL YOU CANCHECK EACH ONE.

1, 4)0I. KEEP MYNAIR FASTENED BACK NEATLYWHILE WORKING WITH FOODS? 41

'2. DO I WASHYMY HANDS AND CHECK MY' NAILSTO MAKE SURTHEY ARE CLEAN )1,LrFORE BEGINNING WORK?

3. Do. IWIPE 'MY HANDS ONLY- ON :A- HAND TOWELOR PAPER TOWEL?

. . 4. -DoI KEERAY7-TISSill-PUT-AWAYWHIL.VWQRKING? ,OR 0 . IF IT,- I S NECESSARY TO USEIT DO I /WASH MY HANDS BEFORE-WORKING .AGAIN? . : 4 -. , e- ,! - i , o 5. Do I WEAR ACLEAN APRON WHILE' WORKING? . -, 6 oAm I sHORTENIi4G-THE: WORVOF.CLEANING.BY infAoNC SOILED UTENSILS .OR" 'SCRAPS. ON - APANOrPAPER1

Do IUsE THE SMALLEST 'NUMBER'OF 'UT SICSNEcgssAttv. AN,CooKINd?

"Jo OPON !±-0TeR17,01".00-':Fixv?

Do. I. VPIEdt-OF: ,00,03:. ,A-BRUStLiRSTEApria

DOA,4E4(0.0°), TEV,TO:wASH,'T.At tasHEsmowT10,,$INsg,,

-!1. 1W141AsH t1,4SE, I RST,SI L coi0),CHINA TKRD4-ft p to00., ,IUTENSI ,

tp,k:As,-I:0T :DUST As- _Ks

.K-THE.COUNTERTOP. TO-MAKE SURE-

, FrtY THE TRASH BASKETS AND -RE-LINE.THEM OR -DISPOSABLE .BAGS?

Kg- SUREALL43EAE AND FOOD PARTILESARE REO :FROM THE NGE

tpt 16. TO IASH THE CAN'OPENER AFTER,EACHUS'TO PREVENT ILDUP OF FOOD PARTICLES AND RESIDUE. . 4 17. DO I WIPE UP ALLSPILLS IN THE,REFRIGERATOR AN PE THE DOOR TO.-REMOV,E. ANY ciINGER MAAKStON

18.. 116 ISEPARATE AND 'WASH ALL WAiH1BLE PART .HE BLENDER?

'Do'I CHECK THE OVENFOR SPILLS AND CLEAN SOON AS- THE OVEN IS COOLED.: , a , 2O. DO I TAKE 'A FINAL CHECKOF TRE KITCHEN TO MAKE SURE ,THAT EVERYTHING, IS CLEAN AND ORDERLY?,

a de, 6

. 46'

DATES

.1 ,C1,IJESi FOR jk.$PARK.1 Iik CLFAN--KITCHFN

'± YOU HAVE. PROBABLYHEARD THATAN. OUNCE :OF PREVENTION - IS WORTH A P6UND bF CURE." WHAT THAT SAYS ABOUT WORKING IN

``,THE KITCHEN IS THAT BYTHINKING. AHEAD, YOU CAN SAVE SOME

tYCLiEANUP TIME WHEN YOUFINISH. THE FOLLOWING SUGGESTIONS`'

CAN ASSIST YOU INHELPING YOUR KITCHEN SPARKLE:

1 L BEFORMOU "BEG' ASSEMBLE ALL THE NEEDED

INGREDIENTS AND PLACE THEMON A TRAY.

2.-As YOU FINISHusqltp THE INGREDIENTS NEEDED :IN'THE-

**1`.RECIPE, :RETURN EACH,TO THE TRAY. WHEN YOU COMPLETE .... . 'v,,:,.. THE :ENTIRE RECIPE .RETURN ALCINGREDIENTS;TOTHELR . ,-,..-° . ..; ' . PROPER PLACES: 11 4 V , 3;'IF YOUR RECIPE CALIT FiOR I:NGREDIENTS WHICHAusr BE,--.).-- . I^o' siFrib'OR7POURD,DO' SO O'ER APPI ECE OF..... WPiXED.... ? 4 . -...;.. - . . 1 PAPER OR T,RAYA THIS WILL KEEP. ANY'ACC WENTAL t, SPILLS IN, ONE PLACE.9 .: . de 1 ' 40. -.,

. 1 'THE SINK. I A HANDY i:,)1.-ACE TO PEEL ;Ii0fATOES I TRIM , ... ' CELERY. 'HUSK CORN. PR -DO' li NUM. PP.:. OF 'OTHER 4F,OY :upgss,..

WHILE THE FOOD Is ..copkoas.OR 4.3AkiNG';:WASH T 41 ' , . .

1 s' ..`UTENSILS . , YOU HAVE USED,s' OR'RINSE'..AND. sl'AckTHEM: . -.... ,,. i ...... ,- :. -,.,. ., 1/4- '..NO 'MATTO. -HOW' CAREFULYOU ARE :WHEN 1410KIN9-IN'. THE . . : ' V ,

41:AO ; "ifiAliE n 14,, APT` 10 HAVEAN ' OCCASNNA. SPILL-. .

1:0e A. ciXANS:DiMP CLOTH ..O?SPONGE: HANpY.scir-...Y.o.q tAk-,y11-PE. f .AWAY'.. 'NOT ONLY.74'4,

IT ,Ai..:*04....),tBs THE CHANCE 60 AN cup $ . / 47: i ; .-',.. : -. t.-- ., 't -11 s BY RUNNING THEPA OF YOUR.HAN6AVER THE ShA LL gA,YOU . ;ANBAKESORE YO HAVE DONE A GOOD jOB OF CLEANINGOP.'4. f. THE COU TES SHOULDBE CLEANETIAFTER THEY:HAVE:BEEN

USED ONE .EASY WAY TO "BE ,SURE THE , WHOLE SURFACE .HAS- BEEN WIPED IS "Ob OVERLAP-EgiSTROKE. WITH A CLOTHOR SP-onr .- , . . RINSED., IN HOT, SOAPYWATER AND WRONkOUT,BEGIN AT A, B,kC,K :- '''''''°CQRNER .OF THE 1 COUNTER. WIPE STRAIGHT TOWARD YOURSELF A , .:.;,... 4 ° .....- s U111" I L Y01.1 REACH THE C ATER EDGE. :. Now MOVE YO.UFOIAND'ONE ., . HALF'THE WIlbtHOFTH CLOTH OR SPOIIGEAND -WIPE-'TO,THE ,BACK ' ,

. . -EDGE OF THE 60UNTER.'CONTINUE, MOVIIV YOUR HAND ONLY ORE.

HALF THEWIDTH_ OF EACHSTROKE.,MOV -NG BACK ANI? FORTH- UNTIL .. , -. .. YOU?,AAVE WIPED THEENTIRE COUNTERSr IT IS A GOO!)IDEA TO. ovi RINSE THE CLOTH OR "SPONGE.EVERY, ONCE IN -.AWHILE TO KEEP-IT_. . . FRESH. A'''Sq0ND TRIP; OVERTHE COUNTER PITH THE cLoillRIOstp

IN CLEAR HOT WATER AND WIRUNG'0113-7TOALMOST DRY WILL

. 4.ELWNATE ANY STREAKS OR; POTS THAVF4RMED.

MOST_MMEMAKRS FIND'IT EASIESTTO WAVE A-084.Ak -CLEAN NG SCHEy LE.; AILY WIPING _WILL KEEP APPLIANCES *AND,C06TERS'CLEAN. A, GOAD TIME TODO THIS IS AFTER WAS4ING\.. 411,_ THE DISHES BEFORE LETTINGTHE HOT, SOAPY; WATER OUT-OF THE'

SINK .CHECICTHE REFRiGERAIORONCE, A Ilia (SET A.,SPECI.FIC.,

DAY 'sp. ri BECOMES' HABIJ). DISCARD LEFTOVERSTHAT

NOT /Egfq USED AND-WIRE. UP ANY SPILLS.. ONCE i!OMONTH CHECK. TO

SEE I-F.3.HE. FREEZER .NEEDSt.DEFROSilki,g. ALSO CHECK TWE RANGE; a , CLEA INCA. ISNECESSARY: *BE SURE TO 50 LOW ,71-4E MP61-OFAfTURERIS

DIRECTIONS., .

. , ,

. rn a7 .

.. DISHES MUST BeDONE DAI AND SOMETIMES EVERAL:MMES c) A DAY. TO -KEEP THE JOB-AS .ENJOYABLE ,AS POS.$ I BLE. DEYELOP: V li. . . s ... 1 . SOME GOOD. HABITS .. 7 I ' a . l : ( a N Cr..; .1. WASHING:. STACK I . AND 'tORGAN I ZE ALL US ES: GLASSES; . , . . FLATWARE. AND' PANS BEFORE I)E_G I RNI NG ,TO WASH.' ;A 4 . RUBBER\MATON THE -BOTTOM, OF THE S INK (S)AND `ON THE I . DIVIDER BETWEEN SINKS WILL LESSEN' TI+ECHANCEOF'. - . - SLIPPING AND BREAKING! A, RUBBER COATEID. 4 ISH,DRAINER IS A HANDY ADDITION ALSO.

t . US A SOFT SPONGE OR CLOTH TO _CLEANTHE.

I NiIDE OF GLASSES IWtST AROUND ANDAROUND TO

CLEAN THOROUGHLY. BE SURE NO TOFORCE' YOUR HAND

INTO THE GLASS AND .RISK BREAKINGIT. WASW,ALL I TEAS

INSIDE AND 'OUT.BACK SIDE AND FRONT.. PLACE FOKTINES , .1' AND KNIFE POI1S .FACING DAWN; -INA DESIGNATED" SPOT OF . a." 'THE DRAINER..REMEMBER TO SEPARATE:ANDWASH

INDIVIDUALLY -ANY. SHARPOR POINTED UTENSI4S 4 EVERYTHING SHOULD.BE 'RINSED IN' yoT WATER. AND- . LEFT ?TO. Y . . . , 17 DRil AFTEF(RINSING EVERYTHINGIN 'HOT WATER YOU

MAY ALLOW' DISHES TO AIR DRY'. OR YOUMAY CHOSE JT .

TOO; DRY.,6$14,..,A. CLEAN. DRY TNI ST

THE TOWEL =DEEP :INTO MAWS: TO IttE"lk, DE

YOU-HAVEMMY'PMESjO NTU;MAY HAVE TO USE .MORE

THAN-oNt :176.44,Z THE DISHES op-gip ftWARE, 60.4*Fg04. P1),11:ryiAnio, 84 . 44 a

4 *

, THINGS: 'Y9.11"1.2 .e PRACTICE W IINGOFF _THE/COUNTER.. ., 2. GIVE THE PERSON RESPONSIBLE. FOR41ASH I NG THE

I SHES I N YOUNHOME A WEEK` S' VACATI ON FROM .< DOING DINNER 41 ISHES.

. ..4

ItiFERENCES

1..BERNARD, E. "SUGGESTIONS 'FORMD' NG f HE BOND //

NEW AMER I CAN FOUNDAT I ON PpFt THE:BLIND INC

THE HOE SERVICE STAFF OF THE PUBLICC SERVICE COMPANY P. OF 'COLORADO*"AMANUAL-of. PE OGRAA INSTRUCTION.FOR' . -'THE VISUALLY HAND'I CAPPED .HOMEMAIlhiff. " *DENVER

.AuTHo .19714. 1 , : . 1 . .fi° .i,, , II I . 34I SN ' ALWAYS EASYt;B"IIt'S"POSSIBLE. "' *4 '' "` . t t . -. I.. - 4 . AVAILABLEPiR OM THOMAS J. 41..IPTON ;INC g,/,', qg- 0 t\, . .. 7--SYVAN .AVEITOEtENGLEWOOD 'CU Frg', NJ 63Z.

4.ScHikourqR.c.R., AND WI IGHBY.k, D .,_ SUGGESTIONS'

FAR THEBONDC00K." ES. MOI NES :, NATIONAL

FEDERATION, OF .THE" .

7 I.

4 bt. 1N .,

I A tr

,th , k. ,CLEANLINESS IN IHE KITCHth NAME' .MICROSCOPE '.LAB bItEET., CLASS DATE.

.o.r, . . . . . - . ; . . . :... i -r .,/ , 4; c, NAME ' F SLIDE*. . DESCRIBE . , DESCRIBE;,-,. :WHATYouSAW 4 , . , 1z* . :,- sq. . ,.ci ;'' tA-..k A . I . . . I. . . ' 4. . 1 1 44 . r ' ... ,... t. . r 1 , .:. ' I .. a I / o i .

11. ' . 4 -S.. . . r 1 , 1 . . , . . . ._ .g x, I , .4 , . - s ' . i . II . ' 'r . . a ( . . .1 . . . . a . ., *...... , -...:.: . . . <- I . 4 . .3 .. . . , _ . o , * .. 4. . '" . ., .11 . 7" ' 10.- 4- se ' f . - i -11. s0...<''''''' ' ^. ... !'. . .,., , . . , -

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a... f - . Ilks < ., ...... I ,s, 4, 4 ,

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L , .fl- . -.. .; ', . '4 :' -., , .."%-c. 4 ,* .. : V.i.jr. .(- (.4" . 4 4 .-;' - .1 .: . ., . . . i

.-.2 "..'''

I.1 . . 4 . k. .

¶LEANLINES§,Iti THEKITCHEN , NAME

OST-TEST LHECKL I ST . , LASS 1 "*? 1 "BATE :

DIRECTIONS :..PLACE- AN :(X)TO THE LEFT, OF Ei, CH2'9UEST IONe) WHICH. YOU ARE- ABLE 10:ANSWER YES 1 .. -. .1. -* . . 4. k 1. DotI KEEP MY- HAIR ,,,PASTENED- BACK NEATLYwmg . WORKING WITH FOODS?

4.4 . . .: 2: ..Da I WASH MYHANDS AND 'CHECK 'MY NAILSTO MAKE 0 S,UftE THEY ARE CLEAN" BEFORE BEGINNING WORK? A ' ; /31 DO I .WI;PE s('HA'NDS ONLY 4N1,Hap. TOWEL OR PAPER TOWEL? . . . . 4. Do.t.kkEEP MY ;T:I;SSUE' kiii'fAWAY WH I WORKING? >. 'IF I IIS PECESSTY TO 'USE IT, DO WASHkrtHANDS. ,BEFORE WORKING GAIN?.

'D04+1 4 'WEAR A CLEAVAPRON WHILE WORKING7os- 6.Am I st-lbRyENING;THE WORK OFCLEAN G BY -P LAO N. .. SOILED' UTENSILS' ,OR SCRAPS60-, A.PAN' OR PAPER? e :, - ' . + , 4 DO t'liSE'THE- SMALLEST NUMBER . OFUTENSILS NCESS,ARY 'IN, COOKING? '; 7 A k- o 'A . '130 1,:-WASH ^THE4F,'40WiAFTER'iTASTING,"FooD"?::. :- - 9-7.---Ila ILiSE -A-F.;Iic-s.0F,ACPER ti,,R.A':AU-SH V1STEAD 'OF'.

.. . O. CLEAN, HOT,, S PY "MATER TO VA-SH-'THE DISHES. AND- T EN RINSE I GILEAlk6 SCALDING WATER?

r 11. S: ti61 RST, CHINA %. TH I RD;- AND COO NG. -urENsiLls L.Alt?',

# .Do I. SWE P 'Tile FLOOR ',RAISING :4. L.I;TTLE DUST AS 't0S$IBLET - ;"" -\ . - ' et , 31i; 'Do lie4,11EcK 'THE: COLI*RTOPTO "flAKETS'URE ItT IS

.,SPOTLESS. -; , "5- "- 114 : . -I;

Do , "THE T.RAISH BbAliKE,"f$,, AND INE,THEM; 77 it)

-1iE, ALL 'GREASE-AND 460,D. PA:f,1T ARE' -RANGE A e .

-: ..

16. Do I MASHTHE GAN OPENER AFTER,EACHUSE TO PRE- VENT' BUILD P OF FOOD PARTICLESAND RESIDUE? , N . 17. Do I WIPE.U?ALL SPILLS IN THE 'REFRIGERATOR AND: WIPE THE DO6 _0:REMOVE ANY FINGER MARKSON. IT? 18.-Do I SEPARATE AND WASH, ALL WASHABLEPARTS Of THE BLENDER?

, 19. Do .-I CHECK THE OVEN .FOR SPILLS AND CLEANtiF AS ...SOON AS THE OVEN IS.COOLED. Do I TAKE A FINAL.CHECK-O.THE.KITCHENTO ?MAKE SURE THAT EVERYTHING ISCLEAN AND'OADERLY?

s f r.I

I . 74-

.10

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, Sh : t.

, . /

r" rR t s IV.Lei:son Measurement

A..Objectives:

1. Ti studentwill be-better'able to, selects: c , use -the. follmrngg utensils: e measuring cups, - liquinurin*cups, and amour-kVsPoons The,Student, will be-betterable.,to differentiateoetWeen 'methods of dly and liquidith.asurepent. .ii 3.-The itudentkvill be,mare, aware oftlie need for accurate amsurereiii., . : " B.Generalization: . 4 1.- 'Proper measuring techniques le-ad.to,a better assurance of recipe success. . it

, C. kY e -test 1,410 , o 0000 . 56

D. Activities; , 1 . 6 t ormation Sheet: n .(Visually. InipS,i.red student) ;Tourings pleasuring.. .: .,. ...,-1.-.. o000 .. --:..-...... 457 2. : 'eacher. LeCture -Demonsioration:: " Proper .finaiuiing:techniques 5. , Practice. Lab:Pleastiringdngredientd and' Atkin'. g fudge - _-.1 tir-,. ,_ i - 4,...,4 .".-, '...", .. ,' 62' , .1- 4. ,, DiscuSeiOn:Wily is there a need.forproper W.aelardrafin. . t ,. ,. and standard measurements? ., . ,. , . . r - E Pdati-test . . s- 4-64 e ...... ,,,....: N .''4% 'Bbrther Aativi.tiest 4%4 , . ,,. . 0:taxi:lard it;easisr is to -ilpt4c ,nr..asurpment90 "zwi-1/ the change affect-repee:: '4- : ' G.,Sugges ted Pe.4oure: 65- ( %dlr. . t f _ 1."Prerecorded' Ins Borisfor Teaching F9cidliePar4tion:. Skills artuieir' of itoaieEconomicsl-. e Ediication,. Okrehoma. S:tat versity . - s NOt 49 tot? the freajOr - .41 . . . 1.When g;i4ng .rite pre-.=arid" bp. `a eda.MtionidlY atudeneijiave the student'list- 11temsjioui Question one,ott separate;Seet-- of bi-aine- paper:\ *,

j A : i to A 56 -.,

MEASUREME NAME: -e. CLASS. 40EgUTBLE- DATE

L GIVE THE CORREC1PROCgDUR,EFORMEASdniNGTHE FOLLOW I (ste 4

THE UTEWLS AND/OR EQUIPMENT THAT youLD BE,USED; .

1'8MEt0 POINTS) .

INGREDIENT O.T mEASUKE -.461PIIIIITAINIS

. r , 1/2:C.WATER, ' - . . _

. ., .. ..

, ......

V, . . , - . ., . 2TSP,. VANILLA k , . . ' .

. . a s . i . e" 1 > 1 ' e e . .. P...... a . . 5 ... .. --, . ,) . , ,..s. . " ...... 4 A . . . ., - ,- - . . S . . , C. , .% to , o e . ..- V. t i''.: i

2. EXPLA,IN. VOW. YOU .WOULD ASURE2 1 WHEN 11-10ULD FLOUR BE SIFTED AND WHY? . , POINS 1.4 tir .

ExOpiIN THglEpIFFOIENCE 'BETWEEN MEA BROWN *SUGAR., AND 'POWDERED SUGAR,

,0-

V 4

". 56A

EASUREAHT4I NAME RE-iEST KEY LASS : >5

O. POSSIBLE MINTS . .

. . , ,.. 1 , 0 GIVE, THE CORRECT PROdEDU,RE FOR -MEASUR I NG THE pLLOPti.NG8 .

4.ME THE UTENSILS AND/OR- EQUIPMENT .THAT, WOULD BE USED.. i' SU. POINTS)

. , ; .. 44 INGREDiENTS- HOW TO ,.. UTENSILS ANRtg-

mE5URE : . EQUIPMNT usdL.T.

. -. . - ,_.._,, 4 ...... 7` , ,:L: '. v i . . SET ON LEVEL LIQUID' MEAS- ill C.-WATER'.. 4SURFACE AND URING CUP,o. BEND TO CHECK 4 B. -ATRYE LEVEL. . . . - -4- , 0 .,.'s .. .,P , -. ... , g , ,...... , . 4. . POUR VAN! LLA .. 3,1 TBSP'.' 7 12TBSP.VANILLA,: INTOMEASURING - ' -MEASURING . *' SPOON UNTIL SPOON 1/4-1;:, m - fULL;'REPEAT.I . DO NOT POUR .'' , : OVER MIXING rt.

OWL. . ,-- .

= .NOUR ALT INTO k INGSPOON -1/4T'-.SP.IIEAS-S- 1./41.1 4 SP,...- SAti,., UNTIL-.`VERFLow- -PRIN0 SPOON ,-IN) WITH .SPATULA8- ..-DONOT . ,

DO OVER 'MIXING --

% BOWL.- - - S. , ...

2'. 4XPLAIN HOW YOUWO AEASURE_,2 Vi C. O.FLOUR: .WEN I

. . HOULD.5FLOUR BE SIFTED AND WHY? it- ,.' . POINTS) . :7$ I FT; FLOUR, SPOON SIFTED FLOUR' INTO 1 E. MEASURINGCr' 11.1N -6I L. .QVERFLO_W I NGi ' LEVEL WITH SPATULA.- K E,REAT FOR 1' t .ANI1=-1/1 FLOUR :SIFTED; BEFORE MEASURING BECAUSE' PART7 ':ICLES A -MADE SMALLER D MAY BE' NORF.FLOUR THAN YOU- _:.,-..

NEED. I

S. -56B

p ' EXPLAiNlieDIFFERENCE,BETWEEN MEASURING WifITE SUGAR. BROWN SUGAR, AND POWDERED 70GARe (5 Polkas) AfTE SUPAR!'r004 INfO.MEAWRING:CUP'UNTILOVERFLOWING. f T-1 g.,VEL41ITH .E4vvruLA. pkbriksuGAR ACK INTO- MEASURING CUP.. , OWDERED SUGAR.-'SIFT,FILL- MEASURIVG CUP TO OVERFLOWING), .// LEVEL.;

N. . I '- .t

It )

. ., 1NAAE' fi. ,1,CLASS ..,_ 1 DATE , s

THEIMECHANICSAF MEPORINq r , r . ; ., ""--4.- .' WH4:i.HER.YaUWANT TO MAKE_A GLASS, OF LEkONADE,', -SOME

CHOCOLATiAsCHIP COOKIES, A', TACO CASSEROLE,0.11 A.''COMPL.Ti.,E; ,,:. , 1 -, --

MIL, ,3t4OU' MUST,KNOW-HOW- TO i.MEASURE INGREDIENTS; SINCE` S. . It ,. I G,REDIEVS MAY BE EITHER LIQUID 0125... SOLID; 'YOUWILL' NEED

. ., TO LEARN THE CORRECT PROCEDURE FOR MEASURING BOTH LIADJIDS'" T-: . 'AND COL' IDS . ..,4

...

t . A. .Lioujp5.: - . s ..s. .t. . , \ '1 ?i '43EFORE, LEARNINGTO icipAsORE LibuiPi-,'.itciu.MUST mAsTER.__._:/..,::-.,<, 4;".,--. .-.-, ,,,. 77 . .?--,,,i- THE CHN IQUE, OF FoupiNG. THERE ARE THREEMETHODS WHICHIMAY-, i. ,.., ,, .., --BE USED:I THE SENSING muji p, THE "WEI.GHT1 MET:HOD, OR THE .) ' ,..sl..''' 4 ' '

FINGER METHOD.. -THE,,, CHOICE.IS UPS, TO .,BUT,,IN EACH J CASE, I TTOES'FIRACT I CE ;:- ".- ..I "tHE SENSING ,-MITHOD BASED:ON THE. !FACT AT

COOLNESSORWARMTH A-I4-QUID -I S -TRANSFERRED- TO t

:THE OUTSIDE OFA.CON .START PLACING

YOURHANDAROUND A GLASSORCUP:-PLAIZE INDEX

es'FINGER,ON,THE OUTSIDE_OF THE CUP At '.THE LEVEL-YOU.

,WANT THE LIQUID TO REACH. SLOWLY POUR :THE LIQUID - ' ',INTO THE, CUP OR ,GLASS UNTIL YOU FINGER CAN FEELTHE

. WARMTH OR COOLNESS THROUCH,THECONTAINER., WHAT- , (

TYPE OFONTAINtRWOULD.BE,AGOOD' CHOICE FOR, THIS5' METHOD?

`,FOR ,,THE ilEiGHTikETHODITHE DESIRED AMOUNT, OF LIQUID

.GLASSESI5ORATHERC AINERSIS JUDGED AY ,, , .4

THE WEIGHT OF 1:1.-CONTAINER 0 'IN PSING-THE FINGER METHOD,, BEGINI3X,,HOLDING"THE '

..GLASS OR CUP IN YOUR'HAND WITH YOUR' THUMB AND MIDDLE

FINGER-INSIDE TIJE CONTAINERAT- lk -DESIRED LEVELJ)E- .. THELIQUID-. POR.10ky UNTOTHE LIQUID-TOUCHES THE TIP OF YOUR._ INDEX ,FING

. ... , ,_

LET'S TALK,ABOUTSELE ING ANDS/N9 UTENSILS FOR . . - . 'MEASURING LIQUIDS1 WHEN U:HAVEBE-EN ,...- .. WORKINGiN. THE KITCHR!

.FfR A W'HILE, .YOU MAY FIND THATCUPSANii MEASRING/UTENSILS - - ., ..- WIT°H HANDLES ARE EASIER\ TO'USE-I :4ALa0,YOU,MAY-,DISCOVERIT

-, -4 TO POUR FROM'A" LIQUID MEASURING CUP HAS -A, ....-.,- THAT ...:._, ., ,,,_ LO G- NAWOW-sPbtITA A COUPLE ..(1,:f10.ts_7*T,i13ERS-ARE.TO- .

Aq.r: . :At-VIAYS44RK- CLOSE, TO BUTNOT4ifD I RECTLY OVER 'THE MIXING,BOWL - WH6OLMENSURITO.IMiNI4IZESP-ILtiANDTOREST-TR-E.-MEASURING s,cser.b - SPOONS; ORCUPSON,THUONTERTOHELPKEEP THEM LEVEL.6!SOME, ... - . , OFTHE4TENSILSYOU MAY 'USETO- MEASURE btittUIDS ARE DISCUSSED. ' '' AS 7-- FOLLOWS(THSE- "AREINADDITIONTOTIEGLASSLIQUIDMEASURVIG. * . \. 1:0):. ,- %. IOW i ...' 1; A METAL OR PLASTIC MEAURINGCNWIfH GRQOVED LINES:.

.., I NsCUP WILL'RAVE TACTILEMARKINGS AT 1/4:diP, , a cup, 3/4 CUP,ANDI.tUP. _WHICH 3OURIG:TECHNIdUd(S) . I- WOULD. YOU USE FOR IS MEASURING CONTAINER?,. %4 -1

A( GRADUATED MEASURMI CUP : R °MEASURING APS

COME. IN,p,IFFER T:STZES: MADE TO ME4UREONE sPE .1-

01WITITCAMO SUCH wi/4 up. 'LiT Ti.), , , . la44rInC, , - . 14t3a, THE, % ..- 4iWii01015mAKING. %., --q- :; ----

RESTING-ONTHETWEDGE,' POUR -,,, . v OHO THE' FING.GR.

, rit,,! .

tI",4: 4 5;)

X59 a

".:

Or, 3. MEASURING SPOONS: .METAL .111EASURING'"SPOONS-COME IN -'41.'' . ,, .., ,7 . 1. -. 'IzEs'oF 1/4Tse.,AJZ.r_p.,7 3/4 tsp#>',11.8p0 OD:. ,-,.. 1- TBSP., THESE SPOONS CAN 'BE -BENT P'..THsEBOWIE OFTHE , ,SPOON It AT RIGHT ANGLE TO THE HANA.Ey BY. KEEPING

LICADS2 OED3N :W IDE-MOUTFI-CONIT AI NERS, YOU C0A1 . ,`'S I'MPL....Y^OWER THE BENT 'SPOON' :INTO THE' t I QU 'A D LIFT ., 0 AS THE SPON OUT FULL, AND LEVEL,;-,-, ANOTHER tlET,J1

TO PLACE YOUR INDEX FINGER Z-THE.HAND HOLD1 THE./.

. BOTTLE: OVER THEBOTTLEOPENING TO ..ONTROL' OF THE LIQUID.. :THENLOWLY 'POUR TH 45,Vyl-D I0 IL g-: THE MEASURINGl.SPOON..IS

4, ,you, MEASURE: SMALL AMOUNTS, SUCH AS .:A;',DROP OF FOOD

COLORING ? SOME BOTTLES corfie"IiITH A epildtf".tbP 1i ORDER;4TAAI: . I - A JUST,ONEDROP .oruau IDCOMES OUT ATA' TIME. OR YOU :MAY 144 DIPn' 'A CLEAN. TopTH:Nek INTO THE BOTTLE Of- FLAVOR1,OG 'OR COLORING, , . AND THEN GENTLY, STI.R.,THE SLI:13001END _OF .71'H TOOTHPICK THROCiGH-_. *- THE MIXTURE.., NO

. HOT S f in-i,'t 1,1130P.k110:r 'PAW IDS? . 'BASIL 94 Y 'LLQ ,ARC) -... 4' ,,- -... , ''..-,.. . . , . Eit i UREi ,'IN TH AME MANNER AS,.tptI LIQIJ1)S,,,WITHSOME PRECAUTION , . I . -'ARE MUST' AKEN -THAT--ftHE FINGE.F.S Do' NOT COME INTOCCII17A6- . . ..: ,W I TI-1. THE.:HOT SUBTANC6 'FI A.Rge I iiEsttiLLS FOR AOI fanATEtitie.

'1HE-SFESWAY Is TolgA sRE41IT B- ORE.YOU POUR ITANTO THE 1.

A. 1. 1). = , iNGkEMENT :71:

I. ,GitAppA-T-Eiti_mtAsuR-7110,--ttjPsr --:.1'- ;

,---. 7 : 1 t ''''' 'D ;P';:itiO'fl,q1"--:A4A111; I,V II *., --,E$1, Eq- ,tFi*Jt. .1#OTIEPIEN70::,

'DEPT`PT. '-iN il IDE '140VTit, `CONT4NEAS 07,4,1 Mci?'..LY: D II:" `"-' s.''- .,1''' '.--? .''. .'..!''' ' .' 1' I' --:' '-,,, -- .,';' < 4 ' ,\

THE MEASURING CUPINTO THE INGREDIENT UNTIL THE

'CUP IS OVERFLOWING. THEN, WITH THE CUP HELD

, ,OVER THE CONTAINER OR/A PIECE OF .WAXED, PAPER)

SL6WLYd:IDETHE STRAIGHT EDGE OF A SPATULA

KNIFE OVER THE TOP OF T E CUP-PUSHING OFF THE

EXCESS. WITH YOUR' INDEX FINGER,LIGHTLYCHECK

FOR MY HOLES OR BUMPS I THE TOP SURFACE; .-3 . B. SPOON METH0b DIP THE MEASURING SPOONINTO

THE CONTAINER OFDRY INGREDIENTS. MAKE-

AHEAPING\SPOONFUL. LEVEL THE SPOON ANDCHECK . - THE TOP' SURFACE. AS INSTRUCTED ABOVE.

2, SEASONINGS:

FOR SALT, PEPPER, FOR OTHER .DRYSEASONINGS, POUR . .2 A SMALL-AMOUNT OF 'THE iEAiONING INTO THPPALM OF IV* HAND. THEN USING TH! DESIRED MEASURING-SPOON) .`ILL:

ANDGENTLY. -LEVEL IT. DISCARD THE EXTRA SEASONING' W - , RETURN THE MEASURE SEASONING TO THE PALM OF YOUR HAW.,

- USING YOUR, THUM AND INDEX FINGER,PINCH A SMALL

AMOUNT OF THE SEASONING AND SPRINKLE IT OVER THE FOOD / BY RUBBING THE TWO FIN RS TOGETHER. IFYOU-ARESEASONING YOUR FIFLAT THE TABLE, SHAXE THE'SEA9lIONTO YOUR

HAND tIRST,TO DETERMI.NE HOW FAST THE SEIISONI-NG IS =mid OUT OF THE SHAKER;*

THINGS FORT YOUDE. :

.11 'EMMINE AS/AILABLE LIUQID AND DRY MEASURING UTENSILS.

2. -MAKE LEMONADE; OS/NG A DRY MIX. 4 r .61

0 REFERENCES s

1.. BERNARD, E. "SUGGESTIONS poR Ain4in

NEW YORK: AMERICAN FOUNDATION FOR THE BLIND, Ifft,

2. THE HOME SERVICE STAFF OF THE PUBLIC SERVICE COMPANY , OF COLORADO.. "AMArciAA PRnspAmINSTRUCTION FOR

THE:VISUALLY HANDICAppFn 16FmAKFR," DENVER-,

sN, AUTHOR,'1974.

3. "IT ISN'T ALWAYS EASY.BUT T'S POSSIBLE."

A'AILABLE FROM THOMAS J. LIPTON, INC., 800 SYLVAN

AVENUE, ENGLEWOOD CLIFFS, NJ 07632. .

4. SCHROEDER, R., AND WILLOUGHBY, D. "SunGEsTioNs FOR

THE BLIND COOK." DES MOINES: NATIONAL FEDERATION

OF THE BLIND, .

f tt 41

Air

. . . 9 7 62, O

MEASMREMENT NAMEC." LAB_SHEETSHEET LASS EATE

AFTER ViEI lifeTHE TEACHER DEMONSTRATION,TIj TEACHER WI LL DI VIDE THE CLASS INTO LABUN I TS 'WITH YOUR LAB PARTNERS, GO INTO THE KITCHEN LAB ANpPREPARE- THE FOLLOWING /USING THE METHOD DEMONSTRATED :,

TEN-MINUTE FUDGE-

3 SQUARESUNSWEETENED CHOCOLATE a- 4 TABLESPOONS BUT\EROR MARGARINE

1/2 CUP CORNSYRUP

1 TABLESPDONWATER

1 TEASPOON VANILLA

1 POUND. CONFECTIONERS' UGAR 4.

1/3 CUP NONFAT DR?MILK

1/2 CUP CHOPPEDNUTS

1, MELT CHOCOLATEAND BUTTER OR, MARGARINE I N. TOP OF DOUBLE - 4 BOILER OVER BOILING WATER'

2. ADD"-CORN SYRUP,WATER, VANILLA, 11ND -)TIR. r 3, SIFT TOGETHERCONFECT' ONERS SUGAR ANDDRY MILK. ADD GRADUALLY TO. MIXTURE.I,NDOUBLE BOILER,ST IRRING CONSTANTLY UNTIL .SMOQT.H

4. REMOVE- FROMi,HEAT, 'ADDNUTS, AND ST I R. ;

5, POUR INTO ,(3 REASED.:CAKEPAN..

6, MARK INTO SQUARESWHEN MI XTURE HAS SET, war- t 7; 'CUT WHENCOOL AND SERVE.

4 6$

-93 '63

BELOW, LAIN EXACTLY HOW EACH WASM5ASURED AND WHAT UTENSILS AND 0EQUIPMENT.WAS USED. 4 1 4

itt

° .

t. 1

- t

.A t 4 t r , °

Cit

1, SITEST U P0 I NTS

EXPLA N HOW THE FO4LbWI NG WOULD*BE MEASURED incv" rWHAT U I PMENT AND/OR UTENS I LS YOU .WOULD" USE. /POINTS I 1-(C.SOLID SHORTENING:

1/2 C. LIQUID COOKINGOIL:

- -2 TSP. .WATER:*

3/4 C. POWDEREDSUGAR:

1 1/3 C. BROWN SUGAR:

1 C. WHITE SUGAR:

1/4 TsP, poop COLORING:o

t Y ARE STANDARD 'MEASURING UTENSILS USED WHEN COOKING?, 00POINTS

1.00 - ... kt , < 'c .,,-- .-

. . . f

,, > , MEASUREMENT ti NAME L.ASS gSVOTSUI3LMINTS I\ DATES - 1..-TXPLA A,HOW THE FOLLOWING WOULD. BEMEASURED. IKVDE -WHAT QUIPMENT AND/ORUTENSILS YOU WOULD USt. (55 POINTS

1 C. SOLID SHORTENING: SPOON INTO MEASURINGCUP. MAKE . SURE TO PRESS TOGETHER. \LEVEL WITH SPATULA. .

1/2 C. LIQUIDCOOKING OIL: POUR, LIQUID MEASURING CUP. SET ONLEVELSURFACE ,, !.. AND BEND TO CHECK AT EYE - .. LEVEL.,

.21.SP. WATER:- DIPMEASURING SPOON INTO CONTAINER OF i ' WATER. KEPEAT.

3/4 C. POWDEREDSUGAR: SIFT SUGAR. SPOON SUGAR INTO MEASURING CUP UNTIL OVERFLOWING) LEVEL WITH SPATULA.

1,1/3 C. BROWNSUGAR: RACK INTO 1 CMEASURING CUP. REPEAT FOR 1/5 C.

PC. 'WHITE SUGAR: SPOON, SUGAR INTOMEASURING CUP UNTIL. . - OVERFLOWING; 'LEVEL WITH SPATULA.

A r 1/4 TO, FOODCOLORING: ADD DROPS TO MEASURING SPOON .UNTIL FULL.

ANN ARESTANDARD MEASURING UTENSILS:USED WEN COOKING? 0110INTS)

. I7 .WILL HELP INSURETHE VCCESS OF YOUR PRODUCT.

r d 65

V.lesson 54 Practicing CookingSkills . A. Cbjectives:

1. The student willbe better abletocomprehend basic cooking tei-Mg. V.2._The student ,wilriebetter able todethonstrate -various cookingskills such as : sifting dry ingredients,folding, beating, creaming,.7.4hipping. 3 Thestudent will be better able toapplyknowledgeof rteastitcpent and cooking skillin preparing- selected cookie 10,- recipes-.

B. Generalizationsi.

4,- 1: Skill in preparation of foodcan:14.dsed to satisfyfainilY, values ,and goals. 2. Tore satisfactory .results may be.Olk.ainedwhen one is athiliar with theterms used. in the;"

C. P re-edge e' 67. D. 1. Learning Activities: 1. InformationSheet "Cooking 69 Information- Sheet: (Visually inpaired-ff0dent)" Cooking - ...... 7 3.Teacherlecture.. Demonstrati.on: Practicing :46oltilig- skills. 4. Coo . :. A gam review, cooking terms ...... 73 Information Sheet:. "Co . . cadePriver4.. . . . 74. 6: Cookie Worksheet 77 7. Lab: Plan, prepare, 'andevaluate three types o'Cookies. preferably dropped,bar, and abidedas these, would freeze and packbest for outdoor nval.)...... :.. .-..__..19 4 - -E. lost-test ... , iii. ' r Activities: e. : -; 1. Plan, prepare, and.evaluate, one ,type of cookienot prepared class.

G. Suggested Resources 1. Pampltets 1- " a. "Better Baking"- ProctorandGarble "All AboutMoseBaking".7 General Foods Filmstrip ''CookyWiser 7'GeneralMills, Inc, .1

) 66

Notes to the Teacher:

1. Instruct theeducationally blind studentto use a-separate sheet of braille paper for the pre-test; The studentsholild list :nunbers frbm thejefthand'coltmn followed by the appropriate letter from the righthand-column.

2. Provide theeducationally blind student with.aflannelboard and bulletin board tacks for the"Cooking Tema Bingo"game. ,The student will ,use the blocked-offbrailleBingocard and braille inthe words. 'As) the ggme ie`;played, thestudent will mark each block called with-a bulletinboard tack.

3. F6r the post-test, instructthe educationally blind student. to complete all"across" words first. Student finds number 1. To determine length of fanswer,he counts the spaces starting with theonein*diately after the number. The double, cells of dots 1,1,43,4,5,6 represent the black-out L squares.. The lettersare brained in the spaced whichare divided by a, .dash,or a ntrker andahyphen or only a number if it is a two -digit number. .

- 4. Before the cookout unit,you shoula cover. materials on casseroles, quick breads, .salads,and beverages.

2 .

I 67.

fRACT ICLNG- COOKI Ne SKILLS NAME RE-TEST CLASS Pass DATE

MATCHTHE FOLLOWING' WITH. THEIR CORRECT DEFINITION: A. BAk COOKIES A.' DROPPED INMOUNDS ON ,"A COOKIE SHEET

2. DROP COOKIES B. ROLLED INTO BALLS

3. PRESSED COOKIES' C. \ROLLED' TO \DESIRED THICKNESS _AND *THEN CUT INTO SHAPES

MOLDS =uts- D. RICH, CAKE -LIKE' TEXTURE :,

5. ROLLED COOKIES" E. SPR I TZ

: F.' THIN, CRISPCOOKIES

.71... BEAT A. MIX TWO OR MOREINGREDIENTS

2. BLEND B. MIX WITH SQUARE MOTION \

AM. C. COMBNE INGREDIENTS

A.".FOL6 D. .1 KIX WITH. CI RCULAR MOTION,. 5. Kix. E. UVAND OVER MOTION -C- 6. STIR F..FORM INTO SHAPE . 7. ,WHIP .113. MIXING USING CUTTINGMOTION DOWN .AND, ACROSS tOTTOM

'H. BEAT. YIGOROUSLY TO ADDAIR- flIX SUGAR AND. SHORTENING -UNTI L SMOOTH AND CREAMY

To 'MA E A-MI XTORE SMOOTH, USING' AN UP ',AND OVER MOT!O

1 .

BAKE A. MIXTURE THATWILL POUR OR- DROP .

2 -.BATTE B. To LIQUIFY" BY HEAT

3. aCooi. C. PUT DRY SUBSTANCESTHROUGH A SIEVE k. 4. 'DovGA. D. MIXTURETHAT WILL NOTPOUR OR DROP j r . 5. GREASE) E. J=ooDS BECOME BROWNBY Ei- P SURE TO 'HEAT O .6. MELT ' F. NE.FTTEN TQ DESIRED THICK -` 7._IROLL G. To.cooK IN ANOVEN 8; SIFT , H. RUB PAN LIGHTLYWITH- SHORTENINGc0fR

I. MEAT OVEN TO CORRECT TEMPERATURE , 4, J. tO LOWERTHE TEMPERATURE

O ,r

.` . 67A' -

SW 1RACtICINIG COOKING SKILLS AME KEY LASS A 8E-TESTBL( EYPorNTi TE; P

MATCH THE FOLLOWING WITH THEIR CORRECTDEFINITION; 1 BARCOOKIES44' A. DROPPED IN'MaINDSON A pout SHEET.-

DROP COOKIES.,' B. Roam')

PRESSED COOKIES C. 'ROLLED 'TO DESIRED THICKNiSS' AND THEN CUT INTO SHAPES

MOLDEDwtOOKIES, .0. RICAH, CAKE7L/kETEXTURE

ROLLED COOKIES E. SORItz.

F. THIN, CRISP4COOKIES

. B. 1. BEAT A. 'MliorwOoR MOREINGREDIENTS

. __A :2. BLEND B. Mix WITH SQUARE MOTIbN 5: ;CREAM C.. TO COMBINE I4GREDIENTS -

_A_ 4, FOLD , MIX WITH.CIRCULARNZION

A -_CL S MIX UP AND OVER'MOTION LD 6.. STIR FORMINTOSHAPE.'''

flHIP MIXINGUSING 'CUTTING MOTION . 0 . DOWN AND.ACROSSBOTTOM(

14.-BAT:VIGOROUSLYTOADDjkIR

W 1-- 4. MIX ''SUGAR ANDSHORTENINGMNTIL -7 SMOOTH AND-CREAMY -

10. J,"TO MAKE A-MIiTURE-IMOOTH, USING AN UP AND OVER MOTION.

A- If 5.1 V . L 00"

. - 61 .8A 6 (1 .4C *. -' ____ .1., BAKE4. A. MIXTURE THAT WILLPOUR 0R. DROP

2. BATTER 131, TO2LIGIUIFYBY HEAT

3.. `. C. PUT DRY SUBSTANCES `THROUGHASIEVE $0.. , -DOUGH h fir. MIXTURE-THAf.WILL NOT POUR .OR DROP 4 0 " 5. -GREASE .E. FoosBECOME'BROWN.BY EXPORE4e .HEAT' 0, -13.-- 6. MELT F. , . FLATTEN TO DESIRED THICKNESS G. 7. Au:: ToCOOK 'IN AN OVEN' . ,d.sIFT H. RUB PAN LIGiffLYWITH SHORTENING OR OIt .

I., HEAT"OVENTO CORRECT TEMKRATU4

I . j, TO., LOWER THt4 tEMP.ERATUitEs V'.

41 . k-41

o 91' j

4.1 1 ki;

. .

a O

. A0

4. , . 69

V. *. AME LASS ATE "4

- COO'KING4ERMS AND DEFINITIONS

V S 1. BAKE TO COOK IN AN OVEN 4 2. BATTER -.A-MIXTUR'EOF4tOUR, LIQUID,AND OTHER:INGRED4- - ENTS 7pAT:WILL POUR OR DROP . 4 -3, -BEAT - TO MAKE A MIXTURE SMOOTH,,'ZSINGAN UP AND OVER' MOTION. ,, .,z.l.r.. .

4% - BLEND -17MIXTWO.OR MORE ING,EDIENTS THOROUGHLY '. ' *4- ,-. 5. BROWN -,TO MAKE FOODS BECAME BROWNBY E SURE TO HEAT .,.6. COOL -IT)LOWER THE TEMPtIATURE ....

T. CREAM '''. TO MTXONE OR MORE FOOD'S UNTIL SATI-1AND CREAMY; 'USUALLY APPLLgs TO -.FAT AND SUGAR ...... 8, nam6H A :MIXtURE DF 'FLOUR,LIQUID, AND OTHER INGREDIENTS THAT WILL NOT POUR ORDRIP .4 - ;viz. .. , 9.4 -,Aokg(INGREDIENTS. BY ..USING TWO. MOtIONS,ZUMNG STRAIGHT, DOWN THRQUGt THEMIXTURE ANDACROSS,THg OF THE BOWL,- TURNING. BOTTOM THE MIXTURE' OVER ANDOVER . - 10, GREASE TQ:RUB.:PAN LIGHTLY.WITH SHORTENINGOR COOKING . t_us -MELT -LTDLIQUIFY BY.HEAT

124;MIX"- COMBI NB' INGREDIENTS , 13;PREHEAT .HEAT ANsOVEN. TOTHE CORRECT BEFORE TEMPERATURE PUTTINGFOOD JNTO COOK --e - TO FLATTEN TO DESIRED THICKNESSBY LING'PIN .US.ING A ROL7

. 15. an- TO PUT DRY .SUBSTACES- THROUGHA".SIEVE .ST113,- TO MIiWI+H Ar..CIRCULAR MOTION; U9IN6,,ASPOONop. \\;:, FORK A WHIP TO BEAT VIGOROUSLY ADD -143, 70

NAME .ELASS ti , ATE

THE EGG AND YOU / MANY RECIPES CALL-00RA WHOLE EGG, AN EGG YOLK,40R

AN EGG WHITE. CRACKING A SEPARATING.EGGS ARE TWO BASIC SKILLS 'YOU WILL NEED TO LgARN.

1. CRACKING

THE EASIEST WAY TOCRACK AN EGG IS TO HOLD THE EG5

IN-ONE HAND BETWEEN YOUR THUMB AND'FINGERS.: FIRMLYTAP.

THE SIDE OF THE EGG ON THE EDGE OF A BOWL. DO NOT TAP TOO

LIGHTLY OR THE WILL NOT BREAK ALL THE WAY THROUGH.

NEITHER SHOULD yo "SMASH!' THE .EGGAGAINST THE BOWL OR-

YOU WILL HAVE THE TEXTURE OF THE EGGSHELLS IN YOUR FOOD.

'HOLD. THE EGG OVER THEBOWL AND GENTLY PULL THE SHELL APART

WITH YOUR THUMBS ON EITHER SIDE OrTHE CRACK-a-THE EGG.WILL-

FALL OUT:OF TOE SHELL AND INTO THE BOWL. YOU MAY WISH TO 7

BREAK THE EGG INTO-A.SEPARATE CONTAINER'IN ORDER,TO CHECK FOR =SHELL FRAGMENTS.

2. .SEPARA-HNG--

THERE ARE A NUMBER OF WAYSTO SUCCESSFULLY SEPARATE THE

YOLK OF AN EGG FROM ITS 'WHITE. TWO DIFFERENT METHODS WILL BE

EXPLAthED HERE.'BOTH METHODS WILLR.EQUIRE THE USE OF THREE.

ifii)144S;THE.FIRST-TO -CATCH THE:WHITE AS v IS CRACKED. THE-.

/ lc 1 ,.., 4 SECOND:TO H01.6TkHE-WHITES, THE iG2GISSERAF1410. AND THE ,, THIRII-teHop THE YOLK; . -

, .. .. . , ....., _, tr, , i SEPARATING=,, C HAfD. -lip ADDITIONAL UTENSILS -ARE

: ;(-% 1

NECESSARY. 000WFIRKTHOIL), CRACK THE' EGG Pre AS EXPLAINED ABOVE. HOLD THE EGG UPRIGHT AND LIFT

4 7 OFF THE TOP HALF OF THE.SHELL AS THE BOTTOM HALF

IS CUPPED.IN.YOUR HAND. SOME 'Of THE WHITE. WILL

SLIP INTO THE BOWL AS THE TOP OF THE SHELL IS

REMOVED. NOW POUR THE EGG FROM THE SHELL INTO

YOUR HAND.i :KEEP YOUR FINGERSTAIRLY CLOSE 'TOGETHER

AND LET TOE WHITE SLIP THROUGH WHILE KEEPING THE

YOLK BACK.' WHEA YOU DO NOT FEEL ANY .'MORE WHITE,

'SLIP THE YOLK INTO THE THIRD BOWL. SOMETIMES,

ESPECIALLY' IN OLDER EGGS, THE YOLK WILL BREAK AND

- MIX WITH THE-WHITS 4 IF THIS HAPPENS THERE IS NO

WAY TO SEPARATE THEM. PUT THIS EGG ASIDE TO B

USED LATER IN ANOTHER RECIPE.'

SEPARATING USINGACOMMERCIAL SEPARATOR. AN

EGG SEPARATOR IS EASIER TO USE BUT REQUIRES SPECIAL

PURCHASE. IF YOU CHOOSE TO USE THIS .METHOD. PLACE

THE SEPARATOR OVER A CUP OR SMALL BOWL. CRACK THE

EGG' AS YOU HAVE LEARNED AND EMPTY ITS CONTENTS INTO:

, 1 TPfESEPARATOR.' THAT IS ALL THERE IS TO IT! THE

-WHITE.AUTOMATICALLY SLIPS.THROUGrTHESLOTS WHILE THE YOLK REMAINS IN THESEPARAMR. :LIFT THE

SEPARATOR UP SLIGHTLY TO CHECK WITH yOuR FINGERS .

FOR ANY WHITE STILL CLINGING' TO THE BOTtOM% POUR

THEE EGG YOLK INTO A SEPARATE BOWL. AGAIN,,-IF-THE

' YOLK BRETYOU WILL HAVE TO .USE TIE EGG FOR SOME.*

' I . . 72

EGG WHITES USUALLY AREBEAT TO LIGHT AND-FLUOY

"SOFT PEAKS" WHEN.THEY ARE,ADDED SEPARATELY IN ARECIPE.

. ,,USE A BOWL SLIGHTLYLARGER°THAN THE MIXTURE YOU WILL BE

BEATING, PREFERABLY WITH STRAIGHT SIDES. THE BOWL,SHOOLD

BE ABSOLUTELY CLEAN AND FREE OF ANY GREALSOIkCEGREASE , .WILL REDUCE THE VOLUME OF THE EGG WHITES.

4F YOU ARE USINGA HAND MIXER ORPORTABEEELECTRIC Is

MIXER, MAKE SURE THE BOWL WILL NQT MOVE.AROUNDBYSETTING

IT ON A DAMP CLOTH.'IF.Y(AU ARE USING'A LARGE ELECTRIC

MIXER' BE SURE THE BOWL IS. SET PROPERLYIN THE BOWL STAND.

ANY TIME YOU USE AN ELECTR-IC APPLIANCE.` BE SURE YOU KNOW,

HOW :IT OPERATES. BEFORE USING' THE MIXERITIS A GOAD IDEA

TO PRACTICE INSERYINGTHE BEATERS SItCURELY PLUGGING IT IN.

AND TURNING IT ON 4)ND OFF$ GUIDE THE BEATERS AROUNDTH hOWL;.TOINSURE MIXLNG,ALL-INGREDIENTS. . ALWAYS ALWAYS STOP THE MIXER BEFORE SCRAPING DOWN THE.SIDES.WITH.ARUBBER

SCRAPER.' .

,LIFT THE tEATERSFROMTHE. BOWL AND LIGHTLY TOUCH "THE

EGG WHITES WITH YOUR 'FINGERTIPS TO DETERMINEWHETHER.THE . -.. EGG- WHITES STAND IN SOFT. PEAKS. SOMETIMESA RECIPE:WILL

.1 -A,:' +GIVE-THE LENGTH OF"BEATIlk TIME RECOMMENDED. YOU MAY CHOOSE'.

.TO''US! YOUR TIMER AT= LEAST UNTIL YOU BECOME MORE EXPERIENCED'

:. . WITH THE "TOUCH" METOR

...... -' . ., . ..

*.. 72A

EQR YO6 12 112 ; 2 ,1 , PRACTICE CRACKING ANDSEPARATING GG.

'AFTER AN 'EGG IS CRACKED, BEAT-THE EGGWHITES,

REFERENCES

O '1. BERRA, E.,/"SUGGESTIONS FOR AIDINGTHE BLIND.":..

a -NEW YORK: AMERICAN FOUNDATIONFOR THE BLIND, INC.

THE HOMEISERVICE STAFFOF THE PUBLIC SERVICE COMPANY

uComuoi."A MANUALOF PROGRAM INSTRUCTION iOR

THE VISUALLY HAND) CAPPED HOMEMAKER," DENVER, 4 AUTHOR, 1974. / 7 V '3. "IT ISN'T ALWAYS EASY:...BUT POSSIBLE,'

AVAILABLE FROM.T1-10MAS,0. LIPTON, INC,-, 00

SYLVAN AVENUE, ENGLEWOOD CLIFFS, Nj 07632.

4. SctiRoEbER, AND WILLOUGHBY, Dr "SUGGESTIONS

FOR THE IND COOK," DES MOINES: NATIONAL' _ FEDERATION OF THE BLIND. ,

4 8. *N.

112 73

Objective of Game: 1.

(1) Students will be bitter. abl

Supplies 'Needed:

Slips of paper containing ,4efinition of terms Container for slips Master- card for each game Playing card (one for each. player) Mcaroni

Directions for Playing:

1.. COoking Terms Bingo is played like Bingo.

2. The object of the game is tb get five connecting cally, horizontallyordiagonally.

3. Each player receives a playing card and writes or brailles his/her own arrangement of terms. 't

4. _Macaroniis distribitedforuseas makers of texts called.

5. The caller -will draw a slipfro m thecontainerand reaas the defi- z.

6. The asstent takes the slip from the caller and checks eachterm as it use on the master card. %

7. If il.player thinks his playing card has the.teamwhich. gOes with the definition edited, he placesa macaroni on.the square containing kthat term.

8. When a player has filled la completerow (vertically; h6riZontally, or' diagonally), he calls Bingo.

9. The caller stops the gathe and checks. the player'scard with the

- , , 'areistercard. .., , .

. . '.. 10. If the player'scard checkswith the master card, be'becomes Wier

. and, a new game is begun- . , I . NAME to" CLASS UATE 1-

COOKING TERMS Bap

BAKE CREAM 1I+X BEAT toot. CQOKIE WNO LIQUID SPXTULA BLEND 'SHEET MEASURING. . SPREAD BATTER CQOLING SIFT MELT, KACK

REASE- FOILD DOUGH BROWN Ppt MOLDER

PRE-HEAT STIR c ROLL POSURING SPOONS ING LUP'

*STOENTsMAKESOWN. ARRANGEMENT OF COOKING TERMTO FORM:- iARDSc' ASTEACHER READS DEFINITION, STUDENT - CO tRSCORRES- tr PONDI NG. TERM WITHMACARONI.

. s _ 6 4,

: . . . . e .

. . . . 1

. . I ... . . +.00., . . I. .

* . . . `... .

o I

, A Oar 1 .t.-

2 _ . . . , I., : 'i . . ea 11 ,{ ` . dr ''' .%. 7 ' ..., I . . . . 4 0

.. A \. .

1 . I a"-

. . . 4 .... V . e".--.-."' I P . 0. b . . . *., , . - t . . ...-- , . . , . . -. , '.....\

.. e ... .

...... ' .

. .

n. .

. . t - . .. . . OF Ve....._.

al . . . t ...... r ,.? 1, . , .t . a .

a . . 4 ...., ...

. I .

. .

. . . . --,,- A

0 74

NAME if- .CLASS . A.JATE

, COOK& PRIMER

COOKIES ARE POPULARINEVERY7PART OF TtlE WORLD. . INAUR -OWN COUNTRY,. WE'USE:COOK&EAFORBETWEEN-MEAL SNACKS,AS DES- SERTS; FOli* P CNICS,TEAS, 01ARTIES, AND AS ' GIFTS TO FRIENDS;

% IT IA DIFFICULT TO-SAY,WHN.THEPERFECttoOl4E-SHOULD' . LOOK AND TASTE. LIKE .-- THERE-ARE:SO /MANY KrNDS. SOME AIRE- t 4

SOFT AND CAKE-LIKE, SOME -ARIf RICHANA CRISP, 'STILLOTHERS' ARE. °:

ALMOST BRITTLE... GENERALLY, 5pomEsFALLINTOTHE.FOLLOWING ,. f . ,. CATEGORIES.- 4"-i

' = .:- 1. 'BAR COOKIESHAVE A 'RICH,'CAKE-LIKE'TEXTURETHESE. COOKIES ARE VERYEASY. TOMAKE,AS-THE COOK1EiBOTER IS BAKEDAN.SQUARE OR RECTANGULAR PANS.-MERA5AKt:,,,, ING, THE BARS ARE COOLE6TSOMETIME§ FROSTED;AND r. '"

THEN,CUT INTO/tOUARES.IXAMPIvE: BROWNIES : .. , . c . ,, . , . REFRIGERATOR COOKIESAR USUALLYROUND;: THIN,COOKFES TWA 'CRISP. TEVUBE.,7 HEY.AREMADE FRQM A DOUGH . : ATIS "RICHIN-SHORTENING AND SUGAR. ) me RATHER. SOFT IMUGH;LS SHAPED INTO ROLLS 4R-BtOCKS,WRAPPED IN WAKTAPER:OR ALUMINUMI-FOILF AND CHILLED-FORAT LEAST-TWO HOURS.. `THIN SLICES ARE CUT FROM,IHEROLL , AND-PLACED WA'BAKING SHEMFOR BAKING'.-.THE _ROLLS OF DouGwwlar,KEEPFOR A MEEKO'LONGER IN THE .4 ,,i REFRO RATO ;OR.EVEN LONGER-IN THE FREEZER., .tXAM7 . ,PLE: ATE ..IN11 .. .-, 3. CAN.,OFTKITH A GAKE-4.IXE ,TE TURE .CRISP; OR :EV BRITTLE. IHECHARACTERISTIC.4 OMM TiALL OF 'MEM IS A 'SOFt:DOIJGH.TVAT I§ DROPPD. ',MOUNDS' ON. Pk COOKIE ,SHEET AO BAKED-. AS A-RESULT,, HEY ALL:kiA,..V.E AMORE ORLESS IRREGULAR -SHAPE. .. ',

MPLE,i'.'1,i--1000UATE CHIP,COOKIES. . ,..i. , ^ _, . . KIES`.HAVE,ATENDER; YET* cRIst EATING QUALITriAND:-A.RICH,,- BUTTERY FLAVOR.., ,HESE COOKIES ,- ARE '14,IGH- -IN SRO TENING' - 'CONTENTANDMAYS-ITAVE'TO 'BE 4.i. REFRIGERATED F ittHaRT.TIME.,..1-F' BECOMES"" .f"- , I ... t . ./ t. 75

L .

'STICKY. THE tIOUGH:SHQULDBE SOFT ENOUGHTOPASS es, ,tiHROUGH THE OPENIAGS A-cooutPRESS1 4 ,fa rD R FANCY SHAPES r- VAMPLE 1,t1:t I TZ 11101A0E6 CQQ.KIES- HAVE A ',CRISP,TENDER TEXTURK. RICHER, 1;:)FTER'Dt.JG14.-MAY CALL FOR CHILI TINGBEFORE 3'APING. 1,HE 'DOUGH IS ROLLOY INTO :ON IFORRBALLS BETWEEN PALMS OF HANDS. THE BALLS MAY. BE FLATTENED_.WITH BOTTOM '-OF GLASS. OR BY C 'RISS-CM:NSING WITH FORK -BEFORE BAK- t:XAMP,L* rEANUT BUTTER COOKIES- O4 ° '- 6. ROULED 400K1ES. HAVEA -CRIVOR SOFT'17TEXTURE DEPEND- ING ON THEIR_ THICKNESS. I HECIO'DOUGH IS ROLLED ° OUT: N A LIGHTLY FLOURED BOA? 'TO DESIREDTHICKNESS, CUT INTO SH#PES''AND BAKED: HE COOKIES MAY \ DORATEDEC BEFORE 0AFTER BAKING. tXAMPLE: SUGAR 'COHOKIES *: P.;... 11/,,; -r , ," .'eN, BAKINGfliks is 1... 6SEA TESTED E.- Alb FOLLOW II- EXACTLY. . ..s.

2. HAVEALL,INGREDIENTS AT _ROOM: TEMPERATURE.4...-- 3. PREPARE BAKING °SHEETS,AStme 4IN THE RECIPE. VSE..- UNSALTED FAT FOR GREASING BAK ,SHEETS AND.PANS. . . .

4. STR I yE 'tE,OR:,,,;Ull I FORM fin( Ili CO I E 'SIZE. UN I FORM'S I ZED AND SHAPED, COOKIES LOOK,',MORE ATTRACTIVE. " .,. . 5 BAKE .1:-.Tp.T.. COOKIE <. .TO SEE IF CONSISTENCY *OF DOUGH. IS , RIGHT. r COOKIE SPREADS MOBE. THAN DESIRED,'ADD OR 2 MORE (TABLESPOONS:of FLOOR. IF COOKIE- SEEMS:;.DRY OR CRUMBLY, ADD _.1 .0R.:71-TABLESPOONS OF-:,CREAM.,TODOUGH-.

6. PLACE EY,ENI;r014' THE BAKI-Nd4SHEET--AND.,,NOTsT00-- CLOSE TT E EDGE .". .:41 .

Y. IF BAKING'NE` SHEEt- OF COOKIES AT A--TIME, "BAKE: CENTER. . OF OVEN.-' KING.11IOSHEETS,.- PLACE:OVEN.OVEN RACKS SO OVEN IS DI)/IDED.

0 Lo K AT, COOK ES, WHEN: MINIMUM .WAKING TIME is ,UP; TRY )40T , TO PYERBAKE S',COOKLES..,W1-4.;.:BE.-HARD AND DRY,

REMOVE -;c0oKI ES F M. BAKING EET' TO .COOLING RACK .P1-1T4 "SPATULA IHMEIIIAT COOK CONTINUE NO 'BARE- UNTIL . .,REMOVED ING SHEET LSD, COOKIES LEFT .0t1 -COOKIE.. SHEET:. WO:L.:REP tlpeGy; -:-;

-10., ,FiocesiBLO; HAVE ,*:SECOND,COOI;BAKING-SHEET 'READY. AS-- COOKIE DOUGHTENDS-1g1..sPRglari."41rt COOKI; SHEET! 11. WHEN 'COOKIESARE THOROUGHLY COOLED,-STOREPROPERLY:,.

'HOWTo STORE COMES Y STORE ONLY ONE:TYPE OF COOIIIIE A CONTAINER AS FLAVORS

AND MOISTURES MINGLE. STORE CRISPJli HIN COOKIESIN .CONTAINERS

WITH LOOSE COVERS. TIGHTFITTINCCOVER6CONTAINERS ARE BEST

_FOR tTORIWG SOFT COOKIES; IF COOKIES BECAME SOFTON STORING,....., PLACETHEM ON AN UNGREASED'BAKINGSHEET IN A SLOW OVEN FOR

A FEW,MINUIES TO RESTORE CRISPNESS. A SLICE'OFBREADIN THE ./ . . CONTAINER HELPS KEEP SOFT COOKIESSOFT. . \..., 50w To FREEZE -CO QK I ES

IBAKED COOKIES AN COOKIE OUGH' MAY BEsSTOREDFROZEN 9

TO 1MONTHS: PACK.B KED COOKIESIN A-RIGID BOX, LINING THE o BOX AND EPARATING EACH LAYERtIF COOKIES.WITHTRANSkRENT . 'PLASACWRAP. THE CLINGING QUALITYOF =THE PLASTICKEEPS AIR .P 4 FROM REACHING AND "DRYING-OUTTHE COOKIES. It

54?

Not 4

Its4t.''' 4

6. NAME N, PASS UATE.

COOKIE WORKSHEET

o , AF. WHATjrUTRITIONALVALUE Aii.dboKrEi2 t. C .

27, LIST"THE S'IXTYPES OF COOKIES, ONE CHARACTERISTICOF 4 EACH, .AND ONE EXAMPLE OFEACH. it

41.

LIST THREE BASIC INGREDIENTS FOUNDIN ALLTYPES` OF

COOKIES, .

,WHAT HAPPENS .10 OOKIESIF YOMADDTOO:MUcH FLOUR? 6 .6 TOO4ITTLE FLOURY . . "4-44ak:

<4-4:

WHY Ti.-NECESARY40:C.HILLSOME TYPES, ,OF COOKIE DOUGHS?: .

a,- a ,

6.- WHY. Is :um OoRmaxOF SIZE .AND'' SHAPE OF COOtI ES IKPORTANT?

6 I

7. WHAT IS A ...TEST COOKIE?WHY MAKE' 'ONE?

4 s

. 8: HOWCANAliu- fELL) YFCOOK IMARE DONE \BAKING?

9. WHY SHOULD COOKIE-S4 REMOMFROTHE COOKIE SHEETS AFTER THEY ARE BAKED. f

4,,

46 A 6. le<

10. DISCUSS, PROPER STORAGE,OF COOKIES

I o

4 . . .4 1 '-',,, . . . .' k 0

;ti,, .. , COOKIE WQRKSIET, (KEN). -,

4 OF WHAT NUTRITIONAL VALUEARE COOKIES?

'PROVIDEOHYDRATES FOR ENERGi'.' , ) 2. LIsT. TH.F,S IX TYPES F COOkOS., : 001 'CAARACTE T I e OF'

EACH, AND ONE E MPLE ..OF EACH,- -*: . '. 1 , . . ,. ® .. BAR COOK I ES. CAKE -L I KE TEXTURE-BROWNIES +a , - v EFR1 GERATORCOOKIES - CRISP,TEXT RE-DATEPINWHEELS If°.1 ROel CPQKlyES DRQPPEDBY .MOUNDSi- HOCO ATE,CHIPcooKiett:, ED: -COOKI ES,,7- BUTTERY tf.AVOIti Plit LDED COOKIES 7-''-CR I S131.TENDER T.t X T U KEAN T R." f z/ - COOKIES . COOk -` DOUG; -ROLLED UTISU OISIES - 3.:LIST THREE; BASIC I NGRI1VENTS FOUND LL. TYPESOF4 --',COOK I ESi.

. .FLOU SUGAR/ LIQUIDr^c 4.IIIIHAf° T0,40K I E F YOU ADD TOO INCH FLOUR? . /". TOOLITTE L URY '' . ....- ., .? jill 4' 00 MU FLOW DRY, CRUMBLY 100 LI TLE .FLOUR ;`FAT, HARD

WHY IT NECVSA 0 CHILL SOME *TYPESOF,COOKIE : S = ( RI CH OOUGHS mAr. TO BE CHILLED-i;ap--To PARTIALLY MA, -46 4 THg BUTTER. OR ,S RT81+1I NG ,' A- t , ' 61-: :WHY IS UN(FORMIT,Y;)OF SIZE AND -SHAPE OF COOKIES

.ATTRACTIVENESSQF.0 0016 ES ONSERVINGPLATTER, 7. 7.'WHAT -16 ^A "TEST COOKIE? WHY MAKE ONE? '; . -FIRST 4\001(4 E BAKED :fp,: 1ECIC,,T11,51fiTTERiOR

11014,;;CANc.'1 OU's4E14.:- '491c, LES:: AR- DONE. BA.ON

;,-,CHECK, ,71T1E COOKIES SHOULD. 'GOLDEN:- .BROWN. - HY% SHOULD COOK 1 s REMOVED' FROM:THE -COOKIE, SHEE1S- FiRitHEy' .ARcE ; -r, :COOKI:ES PAO,'UNTI-L REMOVED FROM COOKI,E- SHEET,. COOKIES LEFT -04: -COOKIEy-,..SHEET MAY. BECOME DAM tocor.:oN THE BOTTOM. ., r Po 1 r eN, 10.'PISOWINOWSTORAdeOF_Co-OKIESi

iTORE ONLY ONE TYPE OF-COOKIEAN EACH CONTAINER: TORE.CRIV, THIN.COOKIES INCONTAINERS WITH LOOSE --COVERS. IIGHT-TITTED--COYERED CONTAINERS.ARE BEST FOR SOFT COOKIES-I,

A.: ;

. .

t L A /46. ; o

ti . 1.

- ;,7- - 7 9

CLASS DATE

LAB EVALUATION

RATE YOURSELF AND YOUR LAB PiqTNERS AS,T HOW WELL YOU FUL- FILLED YOUR LAB. RESPONSIBIL I ES BY PLACING CHECKS IN THE . APPROPRIATE COLUMN. = VERY GOOD, L = 00D, 1 = NEEDS IMPROVEMENT. blVECOMMENTS OR REASONS FOR EACH RATING.

RESPONSIBILITIES . OF PERSONS , 2 '1 COMMENTS .,

'BEAD COOK , , . RECIPE SELECTION ORDERING OF FOOD .. CHEDUL I NG DETAILS . , . SUPERVISION.. OF .

.; 1. ' . . MAENANCEMWORKERS OF AREA. . (FINAL :CHECO'

. . . . . % .ASSIStANT-t0Ok- . . . . ,

. .

0 RGAN ril: iq_ ..1 G-F006- .AND ums ms

:MEASURING.N.-GI:AND: AND== ' . , . ij IxINCPr COOKIES

-..-PlA NUNAKE- OF AREA ...

. -SWEEP :PLOORL'-!:.,

'WAITER/WAITRESS --:- .: ,..,. -. _ - . . . BAKIN$4340,=dboi0p,

: ii_t-OOKitS3-1 ---';4 , rIAINTEN4NPF,:ot,-.:Aggp,

'-::- , .,,:- . ' , , : --- (DRY ADISHES) -- : . _ , _ ......

- r-. ,:' . ,--- : . ?.,';:. .- . , , ., '..

. . i , _

. . UB-- OTALS , _ . .:__.

. .. ..- ._ . -

: 1;it,7%t J X 4. : 9174 " ,74 7

._ .

., , ', 80

. . RESPONSIBILITIES. . -OF 'PERSONS 3 '2 1, COMMENTS- . . BUSG I HOSTESS .

3 "ATTRACTIVE ARRANGE: . e/ , A .MENT OF COOK TES . ON PLATTER. ,) ' ,. J,..4 ...;..t

ETT I NG TJBLE - - - . TORAGE OF COOKIES 4 -, .. . NTENANCE-.0F,AREA . WASH.DISHES) , . .* . . , . . . , . . . .:SUB "TOTALS - . ', , TOTAL, . mr . - . _.- . 424 . POSSIBLE POINTS ,. _ . .

I. .. _ .., . - . . .

6 , RACTICIRG,COOKING SKILLS FAME , N.

egs.i-TEST .;CLASS in 1:PcmmaLE POINTS DATE

, 1.. TO -BEAT- NOORqus0'_,WAPDAIR

2,IIIXTuRE THAT pRop=s

To. - - Foci]) co4oRip4o-m7txposuRg- Ti),skf, At

:8. 7 4(41X-Fy:: BY -HkAT 19,1' TYPE OF COOKIE" q

,114 . A K Er LIgkItO OKI E;

TYPE. r'COOKIt JOT IS RoLlin CUT INTO 41A47

141, :,:t111C- **OR MORE lf4 ORE RN.T TH ORO* ACM 2. TO COOK. IN AN OVEN

5. MIX _WITH' ik 'CIRCULAR MOTION *- 6. TO PUT DRY INGREDIENTSTHROUGH A StIEVE I 7. -CUTTING STRAIGHT DOWN ;AND :ACROSSBOTTOM OF BOwl..

8. TO-COMME "INGREDIENTS

"9. RUB PAN LIGHT& WITErSHORTENING,OilCOOKING Oil. r 12. MIXING USING AN UP ,AND OVERMOTION i

15. HEAT ;OVEN TO CORRECT TEMPEdATUREBEFORE OUT-TING FOOD IN

16.- MIX. SUGAR ANDFAT UNTIL -SMOOTH

17. TYPE OF COOKIE DROPPEDIN MOUNDS

1 MIXTURE THAT WILL NOT POUROR DROP'.

19 TYPEAF COOKIE THAT ISTHIN AND CRISP - CUT FROM ROLL

r 20.ETO. FLATTEN" TO DESIRED-THICKNESS . *

J 41-

1, r

-..,), , 81A

COOKINGSKILLS FAME_ OS -TESTKEY 40 FOSSIBLEPOINTS DATE

.. 4

: ,

T6 BEAT-V,IGORO.USLY'°t0^ ADD- AI R

2.,'filIXtURE THAT WILLPOUR OR DROP

4. F\MD CHANGESCOLOR FROM EXPOSUR TO HE*1;--- To Li6uvii BYI-IEATIAG

10. TYPE.OFCOOKIE iP.hITZ"

.CAKE-LIKE' COOKIE

13. 'TYPE'OFiDIOWIETHAT'11ROLLED OUT 41)'eltr:INT0SHAPES e' 14.-14IXTWO OR MORE INGREDIENTS THOROUGHLY . ?, ,J0 COOKIN AN OVEN . ,. , 5;',. MIXW;TIO CIRCULAR, MOTION

6. .To PUT tRY4 GREDIENTS . THROUGH A SIEVE , - 7. tufTING STRAIGHT DOWNAND ACROSS BOTTOM OF BOWL , -,, 8. ,TO COMBINEINGREDIENTS

9.. iluBlIAN LIGHTLY'WITH SHORT NING OR COOK G OIL ,

V . '12: MIXING USING ANUP:44D ERMOTION,

15. MEAT OVENTO CORRECT TEMPERATURE BPO,BE PUTTING . FOOD IN . 16. 'Mix SUGAR ANDFAT UNTIL .SMOOTH

17. TYPE OF COOKIEDROPPED IN MOUNDS

d8- 194XNRE'ITHAT'WILL NOT P. ROP

19.- TYPE MCDOKIE.THAT1S.THI OD CRISP 7 CUT FROM ROLL

?(:) TO FLATTENTO DESIRE THICKNESS. VI.Lesson 6:,OutdoorCooking. ,\ a A.Objectives: 1.The Student will be better able to plan,repare, evaluate an outdoor cookout based upon themenu de of: :k casserole,. quick bread salad, cookie dessert, beverage. 2.The studeitt will be better able to pack and or materials needed for,:an outdoor cookout. 3.Thestudent wm__be$kterable to evaluat- outdoor equiptreht 4.. The student will be better able to safely ignite and

'rein an, opel-i fire or tarbeqete gill: . B.Generalization:

. .. 1.Participatibti in planning, preparing and serving. mealscan -, be a _source of pleasure and satisfaction.' Itcan also provide an opportunity for' creative expressic9. r . - ati. .D.LearningActivities:( L. Magazine Article.'Planning Ahead for Outdoor Cooking'', qk A Forecast,- April 1975 s--1 .85 (2.Discussion:. AU% are-the advantages and disadvantages -of outdoor picnics and outdoor cookery? 3. -List: 4-Foods table for a picnialunch or family cookou Analyze iriterms nutritional , .nutritional. value of food.-- -Discuss preserving wholes s: _ Dnstration:, How- to prepare and pack a well-balanded. lunch. . . ': Diacussion:! Olhat are some practices to. consider .when- . cooking outdoors?, '(Such as lighting fires, .providing pro, per ventilotion,',controlling gease.driPpingsi and handling utensil*, aver 'an open"..'=,,...) .. 6.Analyze -a' Display: Osit4 !. I'C°PidPg.ecP#Peent supPigied, by a 1064 Utility. -company,'... 7:-ReSource=Pertion: SuCh .as'''a' Scott- leader, awpe:rienCed &tip= 1 , i -er,. ,or backyard' chef to ,,demonstrateharito. safely cook a ireai outdoors U-sing-a-yariety-.6f:equips*rit'.- ',' -...,. 8.-Mahe . .. . available-to.... ,.. Cliabsitite*...... _ .....,.....,. several.., tedipea.. adapted to-, ' . `a. . ', ... . .outdoor cooking:. ',,' 9.tab:- Ilan; 'prepare, .4.4(1 vets .any Wit'1.41;r1t1' ..., i-bebio-t*iivof;darig o e, . bit lir cookie.

dessert;jieVerage," fk-, 4 ,- , ';\ , .:Post -test . ,

1. Given ", a, Ortti, for.atitdoOr,:c0Oging-,,, 1411'13'0'..P#P#Pa*i.i4lie# -6;144,0*l. '10 practices are to be terneithered,.-- .- . .... 84

t F: Further. Activities: . I. Re.bearcll the-history.ofOutdoorcookery. 2. MIA Fakir CoOkout Night . 3. Plan,prepare,and e*aluate a cool for yourfaintly. 4. 'Creative CookeryDays-youare ona, fishing*trip and are 'camping on arempte island: You bake:caw back from a long session of fishing andare.f.amiilied. But as you. approach the'shore you'see a bear 1.s :eating your, food-. Luckily, the noise of your boat scares the bear away,,but . he has eaten Averything but the canned Loods whichinclude:

, , Plan Na-' menu from these supplies.

G. §uggested Resources:

1. Kits a. "Let's Get Organited"- Tupperware 2. Books .0' a a. Roughing IfEaSy.;-. Brigham Young -University-Pres.

. .9 J

(_0

44.

0 NAME LASS ATE- . .

."PLANNING AHEAD FOR TDOOR.DINING"

ANNg TIN°,

..., CALL I T A I CN IC; A 'BARBECUE./OR,-4i eDOKOUT. .*. ..IT II4S -** UNANIMOUSLY AC LA I MED AS' 'A FUN', OCCASION FOR EVERYONE I EAT.H. 4004.0." ER -PERMITTING; THI S KIND, - OUTDOOR D INING-flAS4LONG BEEN ES TABL I SHE AS N AMER I CAN, WAY OF LIFE WHtTHER..,41. -BE A CLAM BAKE'IN I NE A CHUCKWAGON MEAL- I N THE SOUTHWEST, A LUAU/ . '. R A :P I CNIC , RIGHT IN YOUR 13WN BACKYARD-. PARKS; BEACHES) a. CITY OR COUNTY P ICNIC ;GROVES, AND-. WOODLANDS ARE OTHERPOPULAR`

GATHERING PLACES" THESE OUTINGS..:' ... , . , . . . . , THE 'FAVORITE FOODS...TOR :APICNIC ARE AS. VARIED AS THE IMAGINATION DYCTATESI, TO SOME/''OUTDOOR DIN I Ng MEANS COLD *FRI ED. CHICKEN; FRANKFURT RS, HAMBURGE LAB; CARBONATED DRINKS; AND ICE CREAM. -1'0 OTHE-RS, EANS SANDWICHES, PICK=

LES RELISHES; WATERMELON, ANCOLD BEVERAGESs , .. .. . -.I PI:CN IC;CASUAL THOLl$H I T NAY SEEM; REGO I RES SPEC IKL"j- PREPARATION BEHIND THE ;C.-ENEs -BY CAREFUL PLANNING; ,IT CAN BE A .11ELAXED,A.ND .ENJOYABLE DCCASIPN' FOREVERYONE), AN I THOM."' ANY OTHE- POTENTIAL HEALTH HAZARDS FROM FOOD-1ORNE ILLNESSES. MORE FOOD POISONING OCCURS IN WARM WEATHER THAN AT: ANY. OTHER TIME OF, YEAR, BECAUSE ILCRBATES A .FAVORABLE: TEMPERATURE FOR

?BACTERIA 'TO GROWRAPIDLY. ., .. ' . . , e 6 ' . ,,,.6 61,46,+-66,. ,

4 FO OD SAFELY' FACTS ' ait , ...- . . WHOL SO E FOOD I, ITERALLY IN T E HANDSOF THOSE.,,WHO'": PREPARE AND SERVE.tT,,, _OW. ,THE.PER S *SHOPS"; STORES-, .:PRE PARES; AND smvp- THE Foop,-0 .EXTREMELY tIMcFT4NT# ':. f%

., .. -,14HEN:.F.REp_A 010.-:rig:S-F A '-01- , ONE 4H0014-'43rE-AS. . CAREFUL IN'HANDL 14G--F.OD A WHEN" .SERVING 1.4EALS "AT: HOMEI ALL WORK SURFACES 11U PULOUSLY_CLEAN/ DnING THE WOOD

durriNGIIOA.Rps 4ID COUNTERTOPS. NEVER PLACECOKED-OR . READY-TOrSERVE FOODS- ON A 'SURFACEOR IN .A UTENSIL WHICH HAS BEE.' USED FOR RAW MEAT., FISH, OR POULTRY,: UNLESSTHAT SUR:- FACE OR` VTENS I L 'HAS ,BEEN :THOROUGHLYWASHED' WITH- SOAP AND HOT WATER. 1,F POSSIBLE, USE: SEPARATE CUTTING BOARDS FOR RAWAND COOKED 'FOODS, _,TO, AVOID CONTAMINATIONS WASH HANDS OFTEN DURING, FOOD :PREPARATIVN. .', . ,, -COOKED -FOODS fHAT ARE TQ BEEATEN COLD pr THE PICNIC HOULD-SE. CHILLED RAPIDLY. ;DO NOT CUT,suqE, OR DICE :UNTIL JUST BEFORE YOU ARE READY TO. USE THEM.

ge*,cQ,Lp FOODS. COLD (BELOW 40°F'. ) AND HOT FOODS'HOT VBOVE.1.11Ut' ) I r- TAKE ALONG DISPOSABLE WASHCLOIHS,-P,LAT S, AND UTENSILS. PAPER ,NAPKINSARE INDISPENSABLE. rREMOIST ED TOWELS ARE 'CONVENIENT FOR-QUICK CLEANUPS.

FLIES AND MOSQUITOES AT A PICNICAREA CAN BE CARRIERS OF BACTERIA. WHEN- USING AN INSECT REPELLENT,AugueALL THE ERNYWRIEr MANTA& dgti!!7KgenE .a MOSTGENTLE BREEZE CANDEPOSITDROPLETS 0-F THE''tINE MIST ON THEM. ,

PICNIC PLANNINGIIPS 7.,

INSULATED CHEST Qii PICNIC COOLERS WILLKEEP FOOD COLD .PROPERLY PACKED, !SE SURE, TO:USE 'ENOUGH -ICE OR-- CANNED' COOLANTS AND DO NOT CROWD,-T.HE. FOOD. r.LACE THE COOLER IN A SHADY .SPOT TO HELP -KEEP. THE ICE FROMMELTING'TOO -FAST. '.D0' NOT OPEN. THE COOLER uNNEctssARLLy,. :REMOVE ,FOODONLY JUST BEFORE .SERVING; OR. COOKING'. TIME.,"

USE, A, coco,p_ .FQR. _AMP PgR.ISHABLE; su.cH AZ:FRIED CHICKEN, BAKED .ME LOAVES, COOKED,--AAUSAGEt OR 'LUNCHEON *MEATS:i READY:106,E HAMS, SALADS:4', AND-r OTHER. ;' PER ISII- ABLES RAW MEATS-,,- TO-Bt.:-COOKED'.AT:-THE;R4C0-%C.t11-05. SHOULD''' -ALS,O BE sTORED IN A toOL.03-,,'Iwrt;Htwr,BE.:,-CA.REptiLI-314RAPpEp_AND.- CHI LLED. _IT I s,.6'GOOD PEA .T.HEsc,-;5E'po,RE., P.A.c.j0 NG AND TAKE THEll ALONG TIJETROZEN-s,,STATEi': ApriED BONUS, 4 A.L.s9 HELP ,ic.ap-.17E.11E-IPIPERATORR-'0,F.':THg;,,INtuLATgri- ,cooLER Low, _,LAs.sRRoL-Es sHoOLD,:prg, citki.L.gp,.. STORED IN THE. CQOL- tR4, ANn,_,0E6tpEr Ar-'10 NECE$sA0Y-' -KY SHORT' tRIP$4... WRAP: 1:HEMT eriAL_ tHl.pKNES.S.E.s' .ovNEw.t.-PAPER ANP_. 0,13:;`.3Arg-409113:s:TIGHTLY' NAC14.0m, 4u0s, ,ARg. #,INE FOR 140r 0,EV.ERA.dtS) ,AND gAKED A fEWS,',ANWIOICKt0010E *,

BECAUSE SOMEPROTEIN FOODS,SUCH .AS.POTATOSALAD WITH: EGGS, SHRIMP SALAD, AND 7CoLD cuTs ARE NOT HEATEDBEFORE THEY. ARE :SERVED,THEYSHOULD ;BE KEPT -COLD 'UNTIL THETN4ETHEY ARE TO BE SERVED WIDE- MOUTH. VACUUM BOTTLES AND' OTHER INSULATED -CONTAINERS ARE 'EXCELLENT AIDSIN KEEPING THESE FOODS .BELOW 1400F

PREPARED SALADSCONTAINING MAYONNAISE, SALAD DRESSING, 1 OR. SOUR CRAM, NS' SHOULD BE THOROUGHLY" CHILLEDUNTIL SERVING.. AS A 'SAFETY PRECAUTION, STORETHE DRESSING. SEPA- RATELY FROM THE SALAD* MIXTUREIN SEALED CONTAINERS AND KEEP THEM .IN 'THE COOLER UNTILSERVING TIME."ADDTHE DRESSING TO THE SALAD WHEN READY TO. EAT.

POULTRYAND EGGS MQUIRE EXTRA SPECIAL CAREIN HANDLING eoR OUTDOOR DINING.,AVOID. USING.CRACKED. OR SOILED EGGS. I HOROUGHLY. PRECHILL,HARD-COOKEDOR DEVILED EGGS BEFORE PACK- ING FOR A PICNIC. MR:ADDED CONVENIENCE, PLACE CHILLED DEVILED EGGS IN A FOIL-LINEDEGG CARTON OR IN MUFFIN .PANS LINED WITH FOIL, -THEN STOREIN ICE CHEST. d. 9 FOR BARBECUING UNCOOKED'CHICKEN, THE SAFE PROCEDURi FOLLOW IS TO TRANSPQRT .THE WASHED,AND FROZEN CHICKEN ' PARTS IN THE FROZEN STATE. VR, -THOROUGHLY' PRECH I LL THEUNFROZEN - ," CHICKEN -IN THE .REFBroERATORAND "THEN;STORE' WELL CHILLED,- . IN _AN ICE 'CHEST.. "REMOVE3JusT, BEFORE PLACTWONTHE:, NEVER PARTIALLY COOKPOULTRY WITH THE THOUGHT ;OF- FINISHING THEs,COOKING',LATER, 1"ffitrprolo OBILL1 AT HOME, COOL CHICKENASSOON-A$ IT IS COOKED., roR'SHORT'TRIPS, PACK THE's toako CHICKEN IN:PLASTICCONTAINERS- OR, -ALU,KINQM 'FOIL, 'FOIL. MR LONGER' :PERiCOS, 'PACK WANItistpvitro" coNTAtNER OR ICE CHEST AND REMOVE ONLY AT SERVINGVW. ,IF -YOUzpLAN ,p14 AgERVING CHICKEN, SALAD, -FREEZE COOKED'OrCKEWOUBES_AND:COM- 1BINE-wiTH;oTHEWsALAD:INOREDIENTB JUSTBEFORE PACItiNo INTHE . COOLER IRECUBES-WILL_spWLY.:.10q0g ROUT 4 -kEEPING THE:OTHERINGREDITENTS'= COzLD.. .S 41.41B403S CAN IEJFROZEN: AHEAD- '.TIME; zsAFE AND EASY ORM' INTO't lATTIE0AN.FOgg:O. tk, oKiE SHEET;: WRAP' IN' Fcil Li THEY' 'MAY' BE PAtRTIArLLY' 0010 :ZEN `ON- THk -,'STEAK ) N, ALSo BE ?RE- PAREDTHIS,WAY:pbR,Itiapirrnocik-BARBECV MO', 'FooDs COOKED itcTHE .FROZEN=$TA-TE AS. LONG TOCOOK ',OVER.PROPERLY-'PREPARED:: RODUCTS MAY BE, -EATEN, ;Rani BUT :PORK: AND; COOKED _ THOROOH_LY4 ADDED:'-7c0NyENIENCt" IL T.0 LINE THE:BARBECUE 'REFLECTS'MAE EASE OF CROS:A

E -ONCEORIN,. ABOUT'=5 'kRE I W ATER.i,,,Fggla:Z5":WAIER:1Nc. 'S-EAL,AB. 03:11..Aspc. tr,NERs TIGHT'FITTING7.144,i, DOUBLE'DUTY =By, C T. -13 t s:!.TRANsPoRTED,- ALSO; CBE; -,88 , \,,t,J1` 0

USED TO.' MAP COFFEE, .TEA,OR INSTANT SOUPS;) .FOR RECONSTI- TUTING FROZEN JUICES AND FRUITDRINKS.

FROZEN VEGETABLESCAN ALSO BE. COOKED. 41 THE. GRILL. CARRY THEM..FROZ INSHECHEST TO. HELP KEE OTHER FOODS alwp. 10 0K0 WRAP THE VEGETA LcSTIGHTLYIN HEAVY puT* ALUMTNUM F0-- DDING A 'LITTLE:HAT R.AND.SEASONINGsrALLOW 'ATLEAST LF?AN: HOUR FOR COQKING. :MANYOTHER FOODS THAT RE.- QUIRE -POKING ON TH OUTDOOR.GR1 AN.BE COOKED-IN FOILWRAP OR ON THE END OF A HARPENED'ST r . SALAD GREENS-CAN BE WASHEP).DRIED)/AD THEN-CHILLED,IN A TIGHTLY COVERED CONTAINERPR.SEOURELY CLOSED PLASTIC BAG... IJAPER TOWELING 'PLACED IN THE -BATTONWILL ABSORB THE EXCESS MOISTURE. SALAD:DRESSING CAN BE:CARRIED:SEPARATELY)IN A BOTTLE OR 'OTHER 'CLOSElfCONTAINER) TO BE .ADDED AT. THE LAST MINA 4 -.:4 , 'HA IS A POPULAR 'PICNIC FOOD., '7LOOKBEFORE-EATING" SMOKED HAMS SHOULD BE BAKED ANDTHEN KEPT WELL ,CHILLED Tb SERVE WHOLE) 'OR 'SLICE THINLYAND SERVE -FOR SANDWICHES AT THE PICNIC SITE.

HOME-BAKED 'BREADS CANBE MADE DAYS OR, W!EKS I ti ADVANCE AND FROZEN TO HAVE ON HANDOORTHESE GATHERINGS. LARRY THEM FROZEN, SINCE' THEY DO NOT 'TAKELONG TO DEFROST.- SLICE AND SERVE AT MEALTIME TO ACCOMPANY THEOTHER lOODS 'OR TP41AKE SANDWICHES WITH THAT HO,ME=.BAKED.FLAVOR.

DESSERT FAVORITES INCLUDE,CAKES 'OF 'ALL KINDS4i,-. BAKE) CARRY, AND SERVE 'THEM DIRECTLY PROM:RECTANGULAR mewingCAKE PANS. IF .FROSTED) PROTECT*THElOPPING.WITH WOOD ,PICKS PAR T IALLY INSERTED-.IN, THE TOP'), THEN COVER LIGHTLYWITH FOIL OR PLASTIC WRAP. ALSO GOOD ARE BAR ANDNONCRUMBLY COOKIES; FRESH FRUITS) "'CANNED) INbIVIAA-67:- SERVINGS:OF 'FRUITS' AND PUDDINGS) AND' MARSHMALLOWS THAT QAN BETOASTED OVER THE COALS ON' SKEW- ERS :OR TWIGS,.

, . ;IF YOU pON' T HAVE 4N- INSULATED "COOLER) `PLAN YOUR PICNIC . MEAL AROUND POOL...PROW :Foos- SUCHAS PACKAGED, SLICED BREAD) CHEESE, HARD -COOKED -EGO:" FRESH, TRULTSODR4go?FRVITS AND- NUTS) COOKIES, AND CANNED.-:43EVERAGW" ,TOR-=THE: MEAL CHOOSE ANY CANNED MEAT OR-POULTRYPRODU:Cr) CORNED BEEF) HAM)CHICKEN; 'SALAMI,'REPPERON -0,101:0NGER)-. ,AND .-L0?,,ANON BOLOGNA. --tANNED .MEAT -MIXTURES 'CAN BE .HEATED:,RIGHIT RIGHT'' IN THE CAN .BEFORE- SERVING ON YOUR FAVORITE :BREADS 90R11-'0,F CALITON), WHENEVER HEATING FOOD N A ZAN-,, SWAYSREMOVETHELID FIRST.

FOR_GHORT.'rTFOK,, TkIPS),:BMTTEREp tkaAbitANbRtcHEssTAY . =FRESH:If': OR 'PLASTIC, WRAP:- -1:F.tEstitbiTHE -THOROUGHLY CHILLED' 'cO.C.D.CUTS.CAN, sg, i WRAPPED SEPARATELY 'FOR . .- ... - BUFFET- STYLE .. , gVitiGai:.. :' _ .. d 89-

.. ;

. 0 NOT FREEZE 4ANDwicHEsTHAT CONTAIN MAYONNAISE, D SALAD S JELL LETTUCE, CELERY, TOMATOES, ORHARD OKED . HEY WILL BE SAFE TO, EiNTBUT WILL NOT 'BE AS PA TABIX SINCE FREEZING° CAUSES INGREDIENTSTO SEPARATE OR WILT. i,- . - .1 . . %q . CARROT tritik$3;,.,MERV,. Z (NI SPEARS,CUCUERS, AND -cpTHER VEGETABLE NIBBLERS.CANB 'BOAKED IN ICE WATER ANDTHEN 4.0 RACKED IN -FOIL WITH A FEW ICE conTO STAY' FRESH.. , -

N 'PLANNING A PraNIt ENU, ,REMEMBER THAT THE FOODS ._,MUST B HEARTY .ENQUGHMI ISFY QUTDOOR APPETITES YET 4E- EASY-TOtrCARle AND SERE / R PREPARE- AT THE- SITE. KEEP THE FOODS SIMPLE-AND ESUREZO PLAN FOR/SECOND PORTLONS..LLEFT- COVERS SHOULD BE 70 D 111. THCOOLER RIGHT el tiHECK TO . SEE THAT THERE IS SU FICITjp,E, TCKEEp T EM SAF AND COOL WHILE YOU AE HOMEWARD °tit:DTI) WHEN, IN DOUBT,ABOUT THE SAFETY. v- OF LEFTOVER, THROW,THROW,iT OUT 0. F--. . - , . .0 -... ."' . FOLLOWING ARERECIRE-8 NS' TO mAKE .PICNIC FARE-A SATISFYING AND ENJOYABLE eRIENcE,

1'10 3/4 -OUNCECAN C' SED CREAM OF CELERY SOUP

OUP CAN MILK . ,. CUPCHOPPED.CUCUMBER _/ TE4SPOON _DRIED DILLb

4iasiiiptHoT PEPPERSAUCE . p A IN BLENDER, COMBINE'ALL INGRE6IENTS),:BLENIk,UNTILSMOOTH. ?ILI. Li HOURS -OR MORE. STIR, BEFORE, SERVIING. YIELD: ABOUT 1/Z CUPS'.

**se IcI*ANsipp, iU2UCCHINT;-,cugED- xyl, THIN CARROT STICKS' CUP DIAGONALLY: SLICED,CELERY CUv CHOPPED TEASPOON. DRIED

f:Z '15r-OUNCE:CAN4HOME StYLE. BEANS C)». COMBINE :ytt , .4! -,;"--.:',-', '-',--`-:-----,'-.-,:-.=1:4-2-',13r:--.'''--;:ff":".`",''';1',s,-"'",-.": :''''?".-'''-`,t-,-,-.'',-f--.:';'

..,, ,. , $.,i.. , 90 . 13 , . ._ . . . , :. ':SUPER COLE -SLAW

TEASPOON '- TEASPOON ;PEPPER

TEASPOON'. _DRY: MUSTARD F TEASPOON1--CEIZER-Y"SEED BLESPOONS ..SUGAR, C_UP,CHOPPED, GREEN PEPPER

1.A134.gtPOON-- CHOPPED -P IM I ENTO.4

TEASPOON GOATED :-ON I ON -` '; IAB.LESPOONS- CORN,' 0IL -CUP VINEGAR . CUPS SHREDDED CABBAGE

e, COMBINE ALL ."410I ENTS; MIX WELL. COVER AND CHILL THOROUGHLY, YIELD; FLISERVINGS

. PICNICKATQ' SALAD .,... ; CUPS 'COOKED -1),WED-POTATOES 40tv. HARD-COOKEDEGGS, -..cHop'pED

.;.1Ip.,CJIOPEFitt:i=019.tr: . --. .4' /-4, CUP-::C1:10POED:-:CEL,E0,- 'i .--,,.. 9'4, recwc-Hoppo:1$,WagT:pit KLE "._cirkpl. : -...,..- .4 ...cto CHOPPED --!--7,-- GREEN -pgPlitk- ..: .:-.- LespooffSicHopub,',F.R401, "PARSLEY. _-_. . , i ..cpp$::-Jritme-004-1:$5,. 41:_-1-0SefooNsS,A:vv., ...... /,..- T.0806.0N.; OutiRf- POWDER J., ,- TEASPOON., DRY.' MUSTARD' . . . :-.-- -,,,-. . .--f- "- ;,,i TEASPOON PAPRIKA ': fit--rt,-spo-0N., !.3:Epotg::.,,_. . '...... :. , :" :i _. ' : :COMBINE POTA,TOES).(' d,O.S").'ONION, :-..CELERY, -04-c: at,s--,,,,-*: -AREEN, I:. ,. ------'-'1 :.. PEPPER, AND PARSLEV .`,"-SLENDMAYONNAISE t( ITHf siitt,-:, CURRY POWDER,.MUSTARD, 'PA:PR I ka1.4).. Arit#,.- "-PEPPER. tOLD: _I-NTq,'*.POTATO MIX-, -,.. TURE;,-e- CHILL -sgyERAL-;--AQURS_ B4F9fIE: ''SERV-tN,O) .YIELD: ,-0 :TO_ 10 SERVINGS' ''(/, 1/2 ,C110$1.- ''' -"N\ --.''''- :: '-'-; 1.--: '''' %; '''':''' .-!'''''`'''"1! ._ t.,.;., 3

4.0

;

44P'",. , 4

, BEEf'SANDWICHES YEBREAD.'SLICES OFT mARGARINE4 REPAREp MUSTARDSOR-HORSERADISH SAUCE OAST gg,EF/$1:1 CES CANNED-FRENCH}FRIED 'ONIONS NATURAL SWISS ,CHEESE;sum MATO- S.LICES- -: .

FOR *EACH::SANDWICH, ONE 'SLICE OFBREAD W I THL MARGARINE ANDMUSTARP. LOVERAIFWMEAT-,"On/ CHEESE, AND- SECOND SLICE CF BREAD SPREADVIPTHITMARGAR I NE',4WDTOMATO JUST BEFORE, SERVING;

MEAT-LOAF IN MIN6fa

;,../2CUP.UNDILUTED ti/APOItATEDMILK POUND GROUNDBEEF;. -h. CUPFINE;DRY BREAD CRUMBS xTABLESPOON PREPAREDMUSTARD z TABLEspooNs -=CHOPPED:ONiON , .i CHOPPED` GREEN PEPPER

. / TEASPOON- SALTS 1/ : TEASPOON:PEPPER

tisRgE SMALL TFNOI 3 5' OVEN,4 MINUTES MINUTEST REFRIGERATESOR, -FREEZE-- TEO

iNoTEi RECIPE MAY BE DOUBLEDOR TRIFLED -'FOR *.LARGER. GROUP-4 "AI

0 40*0j t4.-,sqor 4400 tEspol,,NoRsEAT4 00.4114f. ENERtiU

11- RA _9_ ER LOW-HEAT PCCASIO. 'NfE

CAN TO., 4)1,t*g tUp.:swEET Egftot.CPRgPAR:§4ust,A10/, 'Pfil4aP . 92

,. ) GLAZEDARRICOT BANANA BARS 2 CUP MARGARINE' , CUP BROWN SUGAR, PACKED PGS, BEATEN . , 1 -- .10-0UNCE JAR APRICOTPRESERVES', WistillUntie TEASPOON BAKING POWDER.

TEASPOON.BAKING SODA , 4 TEASPOON' SALT ".

MASHED BANANAS , '1.1F4SCUP CROPPED PECANS .: */ANILLAGLAZE

CREAM MARGARINEAND,SUGAR UNTIL:LIGHT AND FLUFFY. ADD EGGS; MIX WELL. BLEND IN PRESERVES AND VANILLA, ADD:OM- BINED DRY INGREDIENTS'TO CREAMEDMIXTURE, ALTERNATgut WITH MASHED BANANAS; MIXING WELLAFTER EACMDEPIILONI' .1111 IN ruil.INTO §REASp AND FLOURED .1..) X X 2" PAN, /6. SAKEAT.)D0°F.',.3TO 110MINUTES OR UNTIL WOODEN PICK IN-: SERTED*IN CENTER COMES' OUT CLEAN. , COOL. SPREADWITHVANILLA GLAZE.

1 _ AWANIt4q GLAZE

: .

1/4 CUPS ,CONFECTIONERS] , . SUGAR - .. TABLESPOONSMILK '. Li: -14.0,. TEASPOON VANILLA._ '. ASH OF SALT ,:, .. . -. ..- COMBINE CONFECTIONERS''SUGAR; MILTS, VANILLA, _AND SAW MIX,. WELL,: 93 .30

ADDRESSES FOR MODS.769111114-7311TALS

PAMPHLETS .

.., "All: About Home Baking" -Gerieral FOods Kit General Foods Corp.; 250 N. St., White Plaitr,New' York 10625. In limited quantity)

- "BetterBaking" ,-! Proctor and Gamble, Co.public Relations Department, . P.O. Box 599,Cincirmatil, ( pio 4.52.01p & ,ip,24111Tri quantity)

BOOKSt

'It Easy -Brigham YoUng University-Press, Utah -84602....

CASSETIE TAPE;

"PrerecordedInstruction* for TeachingFood Preparation Skills" - Dr. ,Flizabeth 'er, Department of .Home Economics Educationi of Oklahcmai illwater, Oklahoma 74074.

!Let'a Get Organized" 1126 p,Zr. Educational Florida 32802

, . ItIhe iaz*.s in.'#eCooking -Gam-two.-Housewares. 92341C.'Beinn,t -enuAve,EducatiOnalService.Ei DePartMent, rivnkLin 60131. . .

FILMS:

en 4

0 " ,BIBLIOGRAPHY

411 Foodi

Agricultural Reseaich Service. (Home. and Garden Bulletin No: 127). U.S. Dep. mum - railze) Ahrens. Nutrition for Health. IlewYork: ReCordinAs.kor the Blind, Inc, (Records)

Arnold And' White. Food Facts for Y . (4-vol.). New York:.;:,c Holiday House, Inc (Braille)

Beck. Vegetables: A FirstBook. NewYork: ankljkWatts, 1970.

Good .Housekeeping Institute. Conplete Calorie Guide. Washington,. D.C. Library of Congress, Division : for the Blind and PhysicallyHandicapped. (Braille)

American-Dietetic Association.= L Ea is FUn. for Olden P la,-.Too. : Library ofGangtess,vision for thil,B1 Viand PhiirsiCally Handicapped (Piroille)

.S.Depart:gent ofAgriculture Food-6c :YourWei Washingtoh, Library of Congress,. Division: for the Blind.and ically Handicapped. (Braille) =

Dietetic AsSociatiOn.. 'Food Facts Talk -Back. Washington,"D.C. : Copgres_s, 'Division .fort-ite. BlinctandPhysiCally_liandicapped, .

. : Eiieretics:- Your-Ka tt-i'-Weight ".Control.*Lai:Angeles: StLerbourne- Press,'1970.- `(Braille)Br e ". : ,. .... - -... tindeic 7:Meal 14anagitinent, (3rd-e4i-yNerAt-yotk;_-RecardingSfor (Recordsr, --,-.-..--ff..- ..< ._ _. . -- ,.i. , ..; ::` FOC4,Bconts. tol... Washington, 1.C.-:' Libra iy o-fE17iPicn es ,vgreoixf9r:#-144X14::414""PhYsiOallY:45644-4pP4E-Z?0,i-.(P 0d4on01g1:_ <_ ) . ,. . .,,iewia.:.' "The,'Nerglior1d--41 Y 12..odd,, Ke.a.d.eixT,-C:ompani,.1.948. : .,.. -'01;,0-".. <

J.A. id.pr

.Washington,,,D,Q., itallyiHandicaPped.

aes --Stare. Eat for Good Health.Washing-6n, :--Libcarfof Congress, Division for Blind and Physically Handicap-ped.(Records) . . it and Batzir. 'Food for the Family.New York: Recordings `far the Inc:, 1966.(Record)

_(2 Vol.) New. York:Dodd, Head

r------. -Porter.A*Le.at from Catholic Guild, for the 13Lind;- (Emilie_ print ._,. 'Cook's C2apanion.'(2 'I.-)New York:Diubleday, 1969.

. . . S,- Departicent of.AgricUltUre.Aunt S es:Washington; D.C..: Library-of Cptgress, DiVisidn for the:B ically HandiCapped.- (Braille) .. Culinary ArtsIAstitUte: Casserole-.Cookbook.Washington,D C.: ,ofCongress, Divisionforthe Blind and Physically''Handic'apped. Cloverndok Cookbook.Cincinnati,Chid: Clover-nook Printing House the Blind. ,;(Braille) 1 Metropolitan Life Insurance Conpani. Cookbook.Washington, : Libraref-Cangress,Division for the Blind and Physically Handicapped. (Brxl,m e) Brooklyn BureauOf Social kbook of Foods Washirigton,, D.C.:,Library of Congres physieally Handicapped, 1964.

Cooking With Betty CrockerMixes.se.Louis, Missouri!, Talking Tees for the Blind: (Opencrearand Cassette)

Cornforth. Better Meals for Less.Lincoln, Nebi.aska: thristian Record Braille Foundation, Imp.

'pay. Ihe Large TypeCookbook.New York: David White, 'Inc. (Large type) . . :- _ , . t, . beltaGanmaCookboOk.Washington, D.C.: LibrAlryof - Congresp,Division fo'r the Blind and PhysicallyHandicapped. , (Braille)

. Dyer. Tied-QuickandEasy tleCtric'Skiilet -COokbook-(3 Vols..) Louisville., Kentucky: Aperican.Prin House for the Blind,f Inc,. iaille)... ' .:' . --

AteriCen Dairy kssociaHtion.Fifty. Ways.to.iseCheese.WashingtOn,D.C.: Library Congcesd, DiVisionfor theBlind and Phsycally EandiCapped. - .

Gibbons andd ib bons . Feast_ aii-a fizet Davil_McKay; 196t-(4taill.., e)..--..-. '

Good-HouSekeeping-DindetS-E6t Itik.. Was ., D:C. Vbraryof Car .,grese;' Digetinn. for the: Blind -and:Physically -liandica (Braille) Good., Housekeeping. good' Fate., WashingtOp; D.C:.: . 0.,...,,Congress ciAte413., 044rirk:91-4'...-0*':4444::,f#14:?hY4031)!-C4 ailleY . -...... 98'

_ Ritchentrade §e6rett. Philadelphia: Volunteer Service for the Blind, railleand Print) . r Knopf. AidundAmerica.Louisville, Kentucky: American Prin for the' Blind.; (Braille)

Lee. Eveiyrr s Cookbook., -LisAngeles*:BrailleInstitute_ of Amer-Lca,

Inc. (Braille), .

..# MacDonald. ACookbook. forLeisure_Years.Washington, D.C.:Library of Congress, Division forth% Blindand,Physi y Handicapped. -(Braille) . Quick Guide totheWorld's Famous Recipes Louisville;Kentucky: American Printing House for the 'Blind: (Br , O'Connor. Early American Cookbook. (3 vole.)- Englewood Cliffs,New Jersey: Prentice-Hall,Inc.',4.974. (Braille)

Nss,arid Uhlinger. Can Learn to Cook. (Pahaplet) _Boston: *aakchuiettsAssociation'for theBlind. (large .type)

Paul and Hawkins.Cancties, .Cookies, Cakes, liewYork: Doubleday, 1974.

Paul and:414;544ns. Kids Coolag New Yor 70. (BrAlle)

.. Student's :Notebook. ' --Ataeri Printing Housefork the'Blind, 103-- (1-arg0 type)

-Taber..;:-OfCcaLtboicBook:. (3viOls.) inOotit,' _Company,1972. .

TheMelting-Poe ACookbookof All Nations.Washington, Library- . . of Congress. . (Braille),

. . . 7 The New Pillsbury Family- Cookbook.(10 vols-.))111.11abury Company,- 1973: (Braille) . .

The New York Tinges Twelve Penny Pinching :Main Washington,, D.C.: -df Congress:, ':

Ian,der Linde :and iander Linde.Arc:Arid-41e -1;iorlii-in 80 Diabes.- New York: Scr011 'Press;_ Vie, Low .Salt wLow terti:VOOkbOok. .-** York: . -Pitnaalrs- Sons " ., , Without Recipes.. :( aPb#gt-oh, I.3fbranr of,:',93:pgre.O's; fpr:t1101314#4.41 1-Yikinacapped, 1905. 51. 4.

DOCUMENT Min

ED 156: 924 08 CE 017 471

AUTHOR Cra0ford, Glinda B.; And Others TITER; Footkpreparation: An'Instructionii packWie with Adaptations for Visually Impaired Individuals. 4 INSTITOTI6N North Dakota-school for the Blind, Grand' Forks.; North Dakota Univ., Grand Forks.-

SPONS AGENCY Office of Edubation (DHEW), Washington, D.C. ,

. PUB DATE 76 NOTE. 144p.

EDRS PRICE MF-$0.83 'HC-$7.35 Plus Postage. DESClipTORs -*Cooking Instruction; Curriculum Guides; *Foods

. Instruction; *Home Economics; Information Sources; Instructional Materials; Junior High_Schccl,Students; *Mainstreaming; Teaching Techniques; *Visually Handicapped; Worksheets

ABSTRACT This instructional package, developed for the home economics teacher of mainstreamed visually impaired students, / provides food preparation lesson plans appropriate for the*junior

high level. First, teacher guidelines are given, including L ...characteristics of the visually impaired, orienting such students to the. classroom, orienting class members to the visually impaired., suggestions for effective teaching, and sources of assistance for teachers such as reading materials, organizations, and agencies. Next, the;food preparation unit objectives and unit generalizations 'are given, followed by six lesson plans. The topics of the lessons are kitchen appliances and equipment, kitchen work area's, cleanliness in the kitchen, measuring techniques, practicing cooking skills; and outdoor cooking: Each lesson includes objectives and generalizatiors, a° pre- and posttest with an answer key, ilist of learning activities (i.e. teacher lecture-demonstration, info oration sheets designed for all students and some especially for the 'blind, worksheets and worksheet keys, games), additional learning activities, suggested films, books, kits -or other resources, and special notes to the teacher for presenting the lesson to the visually impaired. students. Concluding the package is a 'list of addresses fcr food resource materials (pamphlets,- books, cassette tapeS, films) and a bibliography on foods and cookbooks with indication wheth r is

. available in large type, braille, or record. (This instr ctional package 'is, one of a series of instructional packages dev loped as a part Of a project titled Development cf Home Economics.Currioulum for the VisUally Impaired.) (JH)

*********************************************************************** * _Reproductions suppliedby EDRS are the best that can be made from the original document. *********************************************************************** \\\ 0 ,( 1 ' FOOD PREPARATION: AN INSTRUCTIONAL PACKAGE f f WITH ADAPTATIONS FOR VISUALLYIt-TAIRED INDIVIDUALS

Glinda.& Crawford C. Charles Dvorak Linda L. Nastre Janet L. Ulvin

Department ofTope Eccnoticsand Nutrition, adversity of North Dakota

and

School for the Blind Grand Forks, North Dakota 58202

U.S. DEPART NT OF HEALTH. EDUCATIO & WELFARE NATIONAL', STITUTE OF EDU ATION THIS DOCUMENT HAS BEEN REPRO. DUCED EXACTLY AS RECEIVED FROM THE-PERSON OR ORGANIZATION ORIGIN. ATING IT POINTS OF VIEW OR OPINIONS STATED DO NOT NECESSARILY'REPRE SENT OFFICIAL NATIONAL INSTITUTE OF EDUCATION POSITION OR POLICY t S

The Project presentedor reported herein was performedpursuant to a grant from the Comprehensive Employment. andTraining Act, Project #26 - and aUniversity of-NorthDakotaFacultyResearch Grant #3170-056.

Project staff included: Glinda Crawford - Director;.1.14Home Economics Teacher; Educator atthe UniversitzE of NorthDakota C. Charles Dvorak - Director/ and Educational Director atthe Schoolfor theBlind Linda Mastre 7: Teacher Coordinator JanetUlvin - HomeEconomics Teacher - Special Education lbacher ,.CarolStr - Braillist Karen B geh - Clerk.Stenographer

- TABLE OF' CONTENTS

Foreword' 3

4 Acknowiedgments 4

Guidelines for Machers of Mainstreamed Visually Impaired Students 5 Unit Objectives 10 Unit Generalizations . 10 Lesson Outline 10 Lessan 1 - Kitchen Appliances andeEquiinent 11 Lesson 2 - Kitchen Work Arias 34 Lesson 3 - Cleanliness in the Kitchen 42 Lesson 4 - Measurement Techniques 55 Lesson 5 - practicing Cooking Skills 65 Lesson 6 - Outdoor Cooking 83 Addressesfor Foods Resource Materials 93 Bihliograghy 95 FOREWORD

This instructional padkageiS one of a series of-instructional packages -developed as apart of a project entitled"Development of Home

'Economics Curriculum for the:Visually! The ACiiiiof these instructional 1 packaggs'is7to direct the home economicsteacher 'toward successgulintegration of the visually impaired students intothe regular platsroam. 1 concept areas were selected forthe Instructional padc.-

ages because of their physicalorientation; they were food preparation

andclothing construction. Other areas of hone economicswith-minima

physical, orientation (sucias nutrition) were not selected since .0, these

areas would require the least adaptations foithe visually impaired,. °\ students.

A Curriculumvms developed withinthese areas_basedupon content

identified,by,curriculum:guides'to be appropriate,forihejunior high

age level. The instructional packages include the following: teacher

guidelines for successful mainstreaming,objectives, generalizations,

pre-test, learning'activities,post- tests, further activities, and

,suggested resources. The information sheetshave two title placements. Titles in the upper left corner are for all students. Titles which are

catered are for the, visuallyimpaired student only.

Lessons are planhed for more than one period of instruction. Care- - ful study of each lesson b7the teacher will help determine:

1. The amount of material thatcan be covered in each class

period. \

2. Skills Tallith must be demonstrated.

3. Supplementary materials which trust be ordered. .

4. Resource person that must be cane:acted. 4.

ACKNCALEDGMENTS

The project, staffexpresses appreciation for the.valuable contributions made by many individuals to this project. Their comments and suggestions helped influence thecontent matter and the revisions which we feel make this instructional package(yeryuseable by home economics teachers. .

We are especially gratefulto Pamilla Trudeau (Special Education Teacher) and the home economicsstudents at the North Dakota School for the Blind. Without then, the field testingwould not have been as meaningful. The field testing of these materialsinsured their appro- priateness when teaching visuallyImpaired students.

Special appreciation is givento the project Consultants. They were Dr: Ruth P. Hughes, Head of Mme EconomicsEducation, and Dr..Sharon Redick, Assistant Professor of HomeEconomics Education, Iowa State adversity. Appreciation is extended to theseindividuals for the knowledge and encouragement-givenus.

Me appreciate the support given bynumerous state supervisors of ham economics.These individuals alsogave suggestions of possible reviewers froartheir,respectivestates. The reviewers for the instruc- tiOnal package weret Ruth Anderson, Fargo Notth High School,Fargo, North Dakota; JAE Vonne Jackson,Carlisle High School, Carlisle, Iowa, Hazel Johnson, CentVal Juniar,HighSchool, Sheridan, Wyoming; and Jeanie Fowler,Department of HomeEconomics, University of North Dakota, Grand Forks, North Dakota.We thank them for their comments and ideas

for revisions: '

The support and advice given byumbers of our Advisory Committee is greatly appreciated. They provided a broad viewpoint andvaried ex- pertise in the area of mainstreaming the visually impaired. The commit- .1 tee members were: Myrna Olson, Ed Christianson, JaneMessinger, RUth Hill, Kathy Riske, SusanOtto, Betty Bender, Dean Stenehjesp, Threese . Clark, and Majore Lovering.

Appreciation is also extended toJean Thomas, Assistant CEMA Administrator for the State of North Dekbta./Her. guidance was most helpful in the implementation of thisproject. (.

i .

We thank Lois Schneider for herpartin'.tbethe initiation and develop- / ment of this project. , , . .

, . We appreciate the help of Carol Kelley,Graphics Designer, Instruc- tional Communicattmsforthe illustration'sand drawings used in this

pUblicqion. /

We further. wish to acknowledget /invaluablecontributions-of the project secretary, Karen Elegen, andtheproject braillist, Carol Standen; Who typed,and brailled thepuny drafts and revisions of these materials.

/ 5

GUIDELINES FOR =HERS OF MAINSTREAMEDVISUALLY IMPAIRED STUDENTS

Who Are the VisuallyImpaired?-

The term visually inpaired has 'two major categories: educationally blind and partiallysighted:

Those students whose visual acuity is too low for readingprint or whose vision is not the primary channel foreducation are classifiedas educationally blind. Educationally blind children'mayneed to rely solely on Braille or recorded materials as their primary mode of learning. However, they may have some u4eable visionlor shape and formperceptions Most blind students canmove atmnd readily in familiar surroundings, . either because they have light perceptionor recognize familiar objects. HOWever, most educationally blind children will needo have some orientation.and mobility trainingin surroundings.

Partially sighted students have limited,vision aftercorrect These students'are able to and should.be encouragedto use -Oision as their major avenue of learning. However, they-may needto use large print and/or magnification of some type. r'

Characteristics of the VisuallyImpaired

. Onedommonalty,between every child is that of individuality. The.- visually impaired student has the-same types of needs,joys,fears, and apprehensions as any other student his age. Therefore, it would be in- correct to assume that all unacceptable behavioral' charactpristics of the visually impaired studentare caused by his visual loss.

The October 1963issue of "The New Outlook for the Blind",pub- lished by the American Foundation for the Blind, featured thefollowing quotation from Pierre Villey: "Befor4 anything else, itis_necessary to establish the fundamental truth that blindness doesnot affect the imdivi4uality, but leaves it intaft . . . no mental faculty of-the blind is affecteinany way." a

Meeting the Visually; Impaired > Student >...

If at all possible,-you should meet" the visually inpaired student prior to the'first day of class. This meitinginight be withthe school counselor or possibly a home viaitwith.the'student and his/herparents, Become as familiar as you can with the student's impairment and what,if any, implication, it will haiie.on'his.learning: .

1.>

1. Gloria cealovini-, -Mainstr -the Visually red p. 1. F Orienting the Visually Impaired Student tothe Classrooms

After the initial meeting with thevisually Inpai ,red student,a tour of thd lona 'economics classroom would be helpful to familiarizethe student with the room surroundings. This should be donewhenno other class nenbers are in theroom. ,One of two methods may b,d: used:

1. You may offer] your arm and becomea sighted guide.

2. The student)may prefer to travel aroundthe room alone.

If the student wantsa tour, start at the ri t wall, letting the student "trail" the back of his/her righthand over and around objects: Do this for the kitchen area as well as the classroom.. In a largeroom, it may be easier to learn to knowone wall at a time, returning each time . to the door. It may also be advisable to verballydescribe the room indicating total placement.

Each room has certain "landmarks suchas a clock, the sound of the refrigerator, or ,warmth.of thesun throUgh the. window. Sound, smell and irregularities all help the visnally impairedstudent orientate herself to the room.

or Orienting Class Membersto the Visually Impaired Student . %/ If at all possible, orientate the Other class memberswhenthe - . visually impaire ,student Lsnot present. Inform the class nenbers of the Visually impaired tudent'slimitations and capabilities: Allow time for a questionanswer p with the class memberk YouL night also want to distribute the panpet po You 'Do Wien YouSeea Blind Person".

Suggestions to.Relp Viake Your Teaching More Effective

1. ' First ail& foremost renumber that thevisually impaired s 10= is an indiyiduall Respect im/her as A persqn_inhis/heroh, right- ,-: . ,

2. Taik.directly to the student,never with your backto him/her or directing your conversation to another part of theroom. 0 . Your speaking, voice need not.be louderthan normal, but speak

. , didtinctly. Remember, he/she is visually impaired,not hear- ipg impaired,. _ .

a. Let the student knout whenyou comeintotheroom and'when yo are leaving.

4-.. Treat him/her as you would *a :sighted person. Guard against . speaking about him/her or iporing him/herin conversations With 'others..

O 7

. When eaching, be organized and consistent in your explanation.

6. If you earrange materials or equipment, makesure you advise the earner of the changes.

Abk the student for ideas or adaptations.

8. Allow the student enough time to suceed in his/her activities.

When Teaching a Lesson

1. Tell what you are going to do, then in art orderly step by step process, proceed, using words to build a clear mental image or ward picture of the materials and .equipment to be, used and what the end. result should be.

2. Use specific words and directions.Egressions such.as "over here" "overitherle',.or "right here" are toovague and 'should be used sparingly. Say "let me shmareand guide him/her to it, or "let me. take your hand" and place it on the object., Or say "to your right", "to-your left" or tap the object and 'say it's here", if he/she can determine the direction of the sound. A. visually in-paired person mast rely on his/her sense bf smell, touch and sound to guide himiher.so descriptions and directions should relate to these senses when possible.

3. Allow enough time to_learn the task. Don't rush through the lesson.

How Much Help Should You Give the Visually, Impaired Student?", , ) . 1. Let him/her do as mach for him/herself as possible. If he/she develops techniques suited tb his/her needslet him/her continue to use .then as long a$ they are safe.

2. Try not to ow-Protect. However, do not leave a learner totally alone bntil, the technique has been mastered. Thies ,avoidp frustration and possible accidents.

'mereto Find Help

1. Br4lleor large print textbooks areusuallyavailable through the\State Department of Public Instruction.However, allow about 2 months from the.time you send them the regular textbook until thebrailleor large print textbook is returned to you.

2. Large\print'books for the partially sighted are available at

the cost of IOC/Page through Graphic Systems, Inc., 40 . - Bradford Avenue, Pittsburgh, Pa, 15025. In.many,states, gpvexntrent funds defray-the additional cost of a large print edition over a stmadard print book.,' 8

3: Search your community.fora bralllist. This person could braille information sbeets'andtests as well as translate braille materials foryou. I '4. If there is not A braillist inyour community, you may have to rely on other mans for giving written informationand testing your visually impaired student.Cassette tapes have been successfully used for this.Another possibility would bea buddy system wherea normally-sighted student would reador assist the visually impaired student. .

5. The American Printing Houkfor the Blind manufacturesa machine called APH VariableSpeech Control Module. This machine is very useful for thevisually impaired students who might prefer to listen to recorded materials rather thanread. 6. The American Thermoform Corporation manufacturesaThermoform Brailon Duplicatof for duplicating braille materials. .

Suggested Reading Materials

1. "What Do You Do When You See a Blind Person?":. Availablefrom American Foundation for theBlind, 15 Wdst 16th Street, New York, New York 10011.

2. "The kesponse of IndividualsBeginaingTiorkwittplind Persons"; The New Outlook for the Blind,January 1973 Vol. 67.#1,-p. 1-5.

3. "Can I Say 'See' and 'Look'? ". Available from The Vision Team, 6031 Eden Prairie Road, Minnetonka, Minnesota.55343; ($1.00)

4. "Mainstreaming the VisuallyImpaired Child." Available from Instructional Materials Center,1020 South Spring Street, Springfield, Illinois 62706.

Resources - Private Agencies

1. American Fbundatilma for the Blind,Inc. Chicago.Fleld Office Suite 738 500 North Michigan Avenue Chicago, Illinois.60611 (Provides,print and braille catalog ofaids and devices for sale)

2. American Printing Howie for theBlind, Inc. Post Office Box 6085 1839 Frankfort Avenue

Louisville, Ken 40206 - (Official sdhoo bdok printery for theblind In the U.S.) 3.Blind -Service Assdciatiori,Inc. 127 North DearbOrn Chicago, 'Illinois 60602 (Records textbookson tapes and discs)` .4.Braille Transcribers Club ofIllinois, Inc. Suites `1515 30 West Washington Street Chicago; Illinois 60602 (Provides voltmteer .transcribingof ,textbooks i,n bralle) 5.Catbelit Guild for the Blind 67 West Division Street Chicago, Illinois '60602 (Transcribes materials in braille,large type, and cassette) t . 6.Educational TapeBecordings fcrtheBlittei 102.11 South Kedzih Evergreen P*", Illinois 60640 (Tapes teftbooks) o 7.Johanna Bureau for the Blindand Visually Handicapped Suite. 540 2,2 West Madison Street Chicago, Illinois 60602' (Transcribes. material in braille,tape recording; and type),

11 s . . t II :'lo' t t le

Unit qoJettives

, I. The student will be:better Agle,to I prepare, select recipes-by: applying knowledge of kitchenplacement, use of tChen1PPLiances 'and equipment, cleanliness,'and measurement techniqUes.

II. Ihe-stildent--411._be_more-aware importance of order, safety, and accuracy in food preparation. .4 , Generalizations

I. 4.! The arrangement bf equipmentand appliances in kitchen workarea c influenceS the use of energy, time, and motion.

II. PropeAy dhosen and correctly used equipmentand appliances can contribute to econofticakand effectiiieperformance of ham:raking

tasks. . ,, 1 . . .

III. An Understanding of the capabilitiesof aft appliance iray.aid the homemaker to become more creative andefficient.

IV. Cleanliness in laboratories and %i at home helps prevent the spread s of germs and contributesto the appetite appeal Of the food prepared.

IL Proper measuring techniques lead-to ahetter assurance of recipe success.

VI. Skill in preparation of foodcan be-used to sat family values and goals. t Nbre satisfactory resultsmay be obtained\ahen one is familiar with the terms used in the recipe.

VIII. Participation in planning, preparing,',andserving nralscan bea source of pleasure and satisfaction. It'can also providean opportunity for creative expression.

Lesson Outline

-I; Objectives.

II. Generalizations 3

'Pre-test oh 1. IV. Learning Activities

Post -test- .

VI. FUrther Activities

VII. SuggeMte.ciResources

A i4 12 r. I IndividualLessons

I. Lesion 1:Kitchen Appliancesand Equipment

A. Objectives:

1. The student will bebetter abletovidentify 'and use the following kitchen appliances: range, refrigerator, blender, , electric can opener, dishwasher, and eledtric mixer. , 2.'The student will be betterable to identify equipment cant:only found inthekitchen. 3. The student will. e better abletocomprehend and apply Safe kitchen practices when usingappliances and equipment.

B. Generalizations:

1. Properly chosen and correctly usedequipment and appliances can contribute _to the economical andeffective.performance of hcaemsking tasks. 2. An understanding of the capabilitiesof an appliance may <'aid thehomemakerto become more creative and efficient.

Pre-test 13

learningActivities:-

1. Teacher.lectureDemnietration:Usingand Caring for kitchen equipment It safely. - V. 2. Informatio Sheetf' Kitchen' Equipment ...... 15 3. 'Word Search:-. A.-game usedto identify the proper name' and- uie of. coat= kitchen equipment 24 4. Information Sheet: (Visually- impaired student) "Learning to Use the' Rangerc ...... 26 5. Teacher' Lecture, emonstration:Using'and caring feekitchen

appliances, safely. . 6. Worksheet: Use and safe tY precautions -ft:5rkitchen

appliances'...... 30 7. Class' 'Survey...t, Analyze the frequency, andtypes of kitchen accidents tUderits have' had.. HaveClass-develop-accident . prevention ki

'8. " - A game to comprehend and apply. safekitchen prtices' using appliances. and 'eqUipmant 32 9. estigation:ClassAembers investigate theuse of micro-7. -wave ovens athomeandin restaurants; analyze advantagesand disadvantagei. i ' ?I 10: liewnstrationt Aikastore representative to demonstrate the proper use and care'bfa microwave oven.Follow'with a , Class evaluation of,,itS 'usefulness. Discuss safety practices tobe followed. % . I 1 Post-test , . . . ..:. 33

4 $

F. #Urther Activities:

1. Discuss with your motherany reference books she may have on various'kitchen appliances... Are ithereany features of the appliance you or your rwther-were not aware of?

G. Suggested Resources:

1. sFignetrips ) I a. 'Small Wonders in theKitchen" - Rubbermaid, Inc. b. "Safety in the Kitchen"- Franklin Clay`FilMs, Inc. c. "Space Age Cooking" o - Montgomery Ward .

Notes to the Teacher:

1. Instruct the educationally blind studentto use a separate sheet of braille paper for thepre-test. The student should list numbers from the left hand column followed-bythe appropriate letter from' the right, hand coltn.

2. Provide the edUcationallY blind'studentwith a flannel board ?.0 and a box of bulletin board tack's: For the Word Search, the student will mark the first and last letter of thecorrect' answers with the tacks.Another method would be tphavethe student *braille his/her answeron a beparate sheet of braille - paper as each answer- islocated., 1, 9

;

-4 13

KITCHEN APPLIANCESAND EQUIPMENT NAME RETEST LLASS 0.POSSIBLE POINTS . DATE

-1. LIST FIVE SAFETY,P)RACTICESTO.OBSERVE WHILE IN THE KITCHEN AREA. (10 POINTS).

B..

C. 4

D..

E. .14

2., MATCH THE FOLLbWINGKITCHEN APPLIANCES AND EQUIPMENT WITH THEIR PROPER USE.. 130 POINTS)

1.. RANGE- A. MEASURE .DRYINGREDIENTS

2. REFRIGERAT9R B. REMOVES PEELINGSFROM FRUITS AND VEGETABLES,

3. DRY MEAS:- C. MEASURE LIQUIrrINGRE- URING CUPS DIENTS

4. LIQUID MEAS- D. HEATS FOOD -MING CUPS'

5. MEASURING-- E: CHOP) PUREE,MIX FOODS SPOONS

6. VEGETABLE F. CUTTING FLOUR INTO PEELER SHORTEN MG

7. PASTRY G. COOLS' FOOD 'BLENDER p H. MIX INGRED1ENTS (ELECTRIC)

I'. MEASURE SMALL AMOUNTS O.F. -INGREDIENTS. e

0 14

'1. SIFTER ScRAPIkG FOODS'FROM CONTAINER

ROLLING PIN DRAINING SMALL'AMOUNTOF LIQUID.FROM SMALL AMOUNT OF FOOD'

3. ROTARY BEATER C. LEVELING DRYINGREDIENTS

4. RUBBER..SCRAPER ,D. WASH AND .DRYDISHES

5. SPATULA, 414 E., REMOVES LARGE'PARTICLES FROM FLOUR, POWDERED SUGAR

6. GRATER' F. SHREDDING OR GRATINGFOODS 7. STRAINER G. TURN TENDER FOODS k (PANCAKES)

3. DISHWASHER H. ROLLINGOR'FLATTENING 'DOUGHS

I. LIFTING LARGE FOODSFROM LIQUIDS (CORN'ON THE.00B)

J. WHIPPING CREAMOR BEATING EGG WHITES 13A A* ITCHEN ARPLIANCES AND EQUIPMENT NAME

'flE:TE T -KE% , . CLASS 4U POSSIBLE POINTS , DATE

1. List FIVE SAFE14PRACTICESTO OBSERVE,WHILE IN THE KITCHEN' AREA. .10 POINTS)

A.HAVE ALL HANDLESOF KETTLES TUROD.TOWARI) CENTE

B.-MAKE SURE HANDS-4tAREY BEFOREDISCONNECTING AN ELECTRICAL APPLIANCE. 7. Cl WIFEAP ANY WATER SPILLS ON,KITCOENTFLOORIMMEDIATELY.

D. USE A STEP,STOOL FORREACHING OBJECTS IN HIGH CUP- BOARpS1.

E. WASH AND DRY SHARP KNIVESSEPARATELY FROM OTHER >" UTE SILS,

. . . MATCH THE LLOWING,KITCM APPLIANCES AND EQUIPMENT -WITH THEIR PROPER USE. (5U POINTS) A.

1.: RANGE . Ai MEASURE DRY INGREDIENTS

G 2. REFRIGERATOR 'B. REMOVES PEELINGS\FROM FRUITS .AND VEGETABLES'

3.\-,DRy MEAS- C. MEASURE LIQUID INGRE= ;; CUPS DIENTS

4. LIQUID MEAS- 0,'-HEATS FOOD -URING CUPS',

_IL: 5. MEASURING E. CHOP, PUREE, MIX FOODS SPOONS

6. VEGETABLE F. CUTTING FLOUR INTO PEELER SHORTENING-

7. PASTRY- ' G. COOLS FOOD BLENDER

f H. MIX INGREDIENTS (ELECTRIC)

I. MEASURE SMALL AMOUNTSOF INGREDIENTS 14A

B. r. i L__ IFTER SCRAPING,FOODSFROM CONTAINER

'IL .2. ROLLING PIN B. DRAINING SMALLAMOUOT OF LIQUID FROM SMALL AMOUNT

Pit OF FOOD 7. `ROTARYnOTARY BEATER ,,Ac.,LEVELINCDRYINGREDIENTS 4. RUBBER D. WASH AND DRY DISHES :: SCRAPER

5. SPATULA E. REMOVES LARGEPARTICLES FROM FLOUR, POWDERED SUGAR

6. GRATER F. SHREDDING ORGRATING FOODS

7. STRAINER,. G. 1URNdTENDER FOODS (PANCAKES).

4' 4' 8. DISHWASHER H. ROLLING OR.FLATTENING DOUGHS

I. LIFTING LARGEFOODS FROM LIQUIDSCORN-ON THE COB)

J. WHIPPING CREAMWI BEATING k EGG WHITES Is 15

KITCHEN EQUIPMENTAND APPLIAkES NAME INFORMATION SHEET LASS

. PICTURE . :NAME USE . .

, . .

,.. DRY MEASURIN MEASURING DRY CUPS , INGREDIENTS Lc O ,- ,-,

4 aw.'

A,,,,N ,..,-.e-.,

. ,t.. ,

«, .. LIQUIDMEASURING .,,, MEASURING LIQUID 15tik. CUM ,s, .,-, , .

2 . . . a

. , (10MEASURING SPOONS MEASURING SMALL

INGREDIENTS . 41111® . , .

_.,

. ,

. SLOTTED SPOON .REMOVING SOLID LIQUfD , ,,,- 44 4 ANtOXD;CFORORMN,) SleS:0 0ot vIts 010 0 .

0 'ZsY . bit.'4400' ,

. . 16

. PICTURE NAME. 3 USE 1 '

4,, . .9-- . TWO-TINED FINK. RAISING SOLID

,.. FOODS "SUCH AS

MEATS S.

., . l...... ,...... "

. ... . vf, . . .- .

. \ . . .. TURNER TURNING TPIDER FOODS (4.-

.PANCAKES) ,

0 0 ....- . ws . :- . . .z - , .

. .

.. TONGS 0 LIFTING'LARGE . SOLID ;FWD FROM (4.- CORN-ON-COB).

' 4111...... ' 2.... 4111110 . 1

. .

. -

,.: ' VEGETABLE PEEREL..., REMOVIN6PEELINGS FROM FRUIT AND 4/ VEGETABLES

. ..

. , .

, ,.

. 1 . 17

, PICTURE MAME '. USE ,,

. .

. . -

. t:. , , SPATULA . LEyEt.. J NG DRY 4, INGREDIENTS WHEN . . MEASUR PNG; -,,,,,... . LIFTING COOKIES - FROM SHEETS ..:...,,,' I,...,,,,q,e'.4, w>-... , .

-1 .

..,. . . RING KNIFE KNIFE 'FOR PEELING- ; FRUITS AND .*,..., VEGETABLES ...... wneiaaall,1111 . , . . . . . t - . . . ** , . - , ..,,

. . . . . , BREAD' KNIFEi7 SLICING BREAD OR CAKE._ . - . , .: .

__ . I . -D: .- 0,,,,. , ...... '.., - . Caw. .4 ...... , . . . . FRENCH KNIFE CHOPPING- FOODS

, to, - . , . - - . . .

. \ ___. . ., ; "/' ,

. ,-- _,

li . 18 4 ,

, - 0- PICTURE NAME , FUSE

...... , , . . .

. . BUTCHER °KNI FE ;CUTTING MEAT, . - - .--.t'LARGE. FRUITS ' '' AND VEGETABLES

.... -

. , ,A

.. , . - , , , .... . 'I , ,

, 72 nna . -- =. = , , 41.45 111 lis PASTRY,'BLENbER, *.i.7 CUTTING FLOUR INTO - SHORTENING

. ,.., . . . . ._. * . , . ?,.. 0 4 ' 0 0

.01 I ) (

0 0 .

a - e I 0 ,,,, 0 ' .41( . 4 . I ' CiS 0 , . . lit .. et 6 GRATER . - \'SHREDDING -.OR 0 ,,..... e° 0° GRATING.'FOOD'S° ee ,eele A seee i- .. seet8. . .e eAe °e u,-e. r .0 e e 0 , . . ,--- . . .. . ,. . ._ . . . t .. . '4'44tk, NUTCHOPPER4 CHOPPING NUTS?... - . ,

%b..)'....,00000 ., w, 00000

. . . . c 4 * i . . % . . . . , - .;. . . .

0 22. PICTURE NAME USE ,

. 41Bx, ,,-. . ,,,,,,'.,...- JSIFTER 4 .:;VAq SIFTING FLOUR, POWDERED SUGAR TO REMOVE LARGE PARTICLES, IN tORPORATE.AIRJ. OR. MIX DRY .. INGREDIENTS

. .

.1 . . STRAINER DRAINING SMALL AMOUNT OF LIQUID FROM SMALL QUAN .40,,,... TITY OF FOOD

,- ,

. .

, . .

. .

. -,) . COLANDER DRAINING LARGE AMOUNT OF LIQUID FROM LARGE QUAN oo . ' 000 00000 . TITY OR FOOD 'ti00000000%`-'000,0,0 0000000 00 ) 0000 0000 00 00 ...

. . . , 0

MIXING SPOONS . STIRRING OR: FOODS s _

. .

,..

. .. .111;)1 , 20

, .

PICTURE - NAME . -USE

MIXING BOWLS CONTAINER FOR s, 1...,-, . MIXING I N )@, RED I .. ''sA: ENTS . . . ------ji '---it*. . ,,!Y . fiV , . .

. . . , . * , to N 'RUBBER S. C R A P ER SCRAPINGFtql? \ FROM CONTA MIER

.,- .-.

. 'Q-. a . ROTARY BEATER . e, BEATING EGG WHITES s.)- , - OR 'WHI PP I NG CREAM 4 .t . e. 4 , id. . .. . 1 . . Qo

. .

. 401 . .- _.. ...

. \ . ROLLING' PIN FLATTENING OR ROLLING ,DOUGHS.-

. . , .

. . . 4.

1 . . . .., .

24 o 21

PICTURE NAME USE .

- .

. SAUCEPAN PREPARING SMALL .4."'.,'.:1:4,`k,k4. . - ..'- QUANTITIES OF ''',444A;0 FOOD ON RANGE, iiiiiiipPOOMOMOmm._ TOP" taw .

. '. , WO 411.- 11111111111) ,

, DOUBLE BOILER COOKING WITH INDIRECT HEAT' 41A-1411----61111.41111111 1

, 1

. t ..

i SKI LLET r FRYING OR

a 'SAUTE I . NAG 'FOODS-

'..) ..., w....,?, .,..

. . , . .3.

. . ,.D ,

6 r . * ...e. ..

CASSEhOLEy BAKING CONTAINER , ',44,.:.,..i.". I'''''.,,,f FOR OVEN DISHES

.. ..'''';* . t.

. .

. , PICTURE r NAME USE' , ,______. ,( .- - . , ... , . PIE PAN CONTAINER FOR ...- :.*Atesst., .:- . -. ,x-,.....4 sr,-.1t4.-..,, P IES, TORTES. \''\,. , ,,

.. II ' . . . ., .,. . , . .

. . . , 7' I. , ROUNDCAKE PAN BAKING CONTAINER ,..

,, , =-' FOR, LAYER CAKE' ---'', ;..t,.4.se., .s.. .e...., ''''.4

,-.e.....:,s;.....x.v, . . \ V. . .1 ...... e e .

. !i'*-'' k. . .,..-gl41 Irt4 SQUARE'. CAKEPAN BAKING' CONTAINER Ve ...,

... FOR 'BRE&DS, BARS) ,, -,,::sNwi?..., t, .i..,...;-1...4, ''' 49pA . CAKES ...... ,. . NI _,... 411 . . . _,..''' 'Ps' 0: :1,,ra4P', ' .07.. ; I - il. 1 , , o i A . .. ' . , 4 , V 0 ,, .

A 0 TUBE CAKE PAN BAKING 'CONTAINER " s..-;*,'- 1,.. - , FoR SPONGE,

, ANGEL) N)UD .,, '; A S s` CKS . . .

, . . .PICTURE NAME . USE , .

,..

. LOAF PAN . BAKING CONTAINER ...- if ,A! .t. . FOR BREAD, CAKE, t' *1W . .,.. .: ...MEATLOAF

- .. -, .,.., . , -. , . . . , . . .

. - . . . ,, . MUFFIN TINS BAKING CUPCAKES, ...... , ROLLS, TART , ,A...44 , SHELLS,. MUFF INS

. . ,0 . i

... $..!:i .. It

.h. V .

0 . . . COOK1,E SHEET ' PAN FOR BAKING COOKres;MERINGUE .. ., . _' _ _ .SHELLS, JELLY . ROLL, PIZZA : . ... , . ,...... ,...- , .,.., . . .. , ITCHEN APPLIANCES AND EQUIPMENT NAME ORD SEARCH LAS DATE -TKE.SLOTFEDSPOO'NBQZ

.SR.GNUT'CHOPPERE`ZDUOPE.:,r- O'N GSF'1-1E,CX YGMEA, OF.,RENCHXNIF,ELDPZP IRS ODPC.F O XH OPS REFIQDM X,EU

PEA.:;;FLT A YD rTE,EMRIJ ID R. SN:RUBBERSCR A'P'E'R-UCN N

G I siLRIIRLYQAT--EWRCNGEN,

NINKESE140.8 I G LX I 0 M S L-G

I.O.GICAAMI X I.N.6,-.Bo...WLS P B C

R.W.KED.CB.,QBWEOAPKA E0 Y U U TNNK A,DGLERST''LLNA 0,11P

4.41S*R I. N'A ,C R .0 G Q0 E BG jD L 11 T ,D

A DF 11* I 'L 'B A E N S T G. 0 . 0 S

E T F I. S G NM l tr; t r ' l ld -4 - -k :R T PPI'A R

MBUZ z L '0,. 114:A , .

.S I' t S. I S E R MR OL L I. N G P4.,1 11 .N

S R 0 T AIR Y -B T E. R K\V N S PP-tR Q

IN THE BLOCK OF LEITERS ABOVE:ARETlik.NAMES OF22eqm-r-, MN KiTcHENAuTENslo. -JHEsE NAMES MAY BE .FOUND VERT LCALLY, QR 1..10R-I ZONTALLY ' ANDMAY BE SPELLED , FORWARD OR BACKWARDS'` "- BELOW IS -A COMMON- USE OF' THt UTENSIL AND I PAR MESES IS ..,- THE NUMBER -OF LETTERSticTHE NAME i

' I. USED' FOR -MgA.StiR I NG DRY- INGREDIENTSI ().-(3) 40- .. 1,,mn(giaMEAS,Ufp NO .SMALL QUANTITIESOFINGREDIENTS ,...,,

TO-1`,REMOVESOLID FOOD FROM-LIQUID. (7) 25

iA5D(9 niSE SOLIDFOOD SUCH AS MEAT FROM FRY PAN,'

USED.TO TURN TENDER FOODS (6)

O LI FTLCOB)AtRGE 4WD FOOD FROM LIQUID. _(EXAMPLE:

USED TOTHE . t7).

US DA9REMOVE PEELINGIFROMFRUIT ANA VEGETABLES.

8. USED IN MEASURINGTO LEVEL'DRY INGREDI TS. (7)

9.. USED FOR SLICINGBREAD,... (5) (5)

10. KNIFE USED TO CHOPFOODS.- (6)

11. USED TO CUT FLOURINTO SHORTENING. (6) (

12. USED TO SHRED 'FOODS. (6)

-:13, USED TO CHOP FOOD. (3) (7)

14. USED TaloovE LARGE,PARTICLES IN FLOUR OR POWDERED 7(b)

15. USED TO DRAIN SMALcAMOUNTOF LIQUID FROM FOOD. (8)

16. USED-TO. DRAWIAAMbUNT OFLIQUID,FROM FOOD. (8)

17. USED TO STIROR MIX FOODS-. (6) (5)*

CONTAINER USED FOR MIXINGINGREDIENTS. (6) (4)

..19; USED TO SCRAPE FOOD FROM'CONTA1NER. (6).(7)

iUSED-FOR-BEATING EGd'WHITES1DR:WHIPPINGCREAM. 16) (6)-

21. USED FOR FLATTENING ORROLLING DOUGHS.. (7) (3),

22. KNIFE USED FOR PEELING VEGETABLESOR FRULT; (6) (5)

I C. 24A .

0 0

.,kI;TRISHEIseimP:ttPCPHLRIsylCES AND _EQUIPMENT Lktft4th DATE TPI

N O. y EI F H E C X Y.G M EIA

O R L E N C H .K NIF. V LDPZP 0D213PCF-0X-ILOTSREM0DMXEU

PEA F LTAYDITEEMR IJ I D R

SN 431111:413W11.110111311L1111211411110 C N N I 16.U GI-I firEIRL.YQA.TEWRCNGEN NTNKESEW.OB I GL OMSLG 18 GVA A ADM tPBC RWKED.C,B01314E0APK AEOV11- UTN K-AIDGLE SILLN OR.F3 S ftI RN ACROG00EB..C'D NTD AD a UI L_BA.ENS T 600E SS_D,

4111111111121111110 T G N Mil EP J P A R 5. ,I3.-11- Z E D .EC ZL0. V Ffil- .-.S' 2.1; Is CS I S E R M 0101111111111111111MINIIMID

K V NCRP R9-

IN TELEBLOCK OFLE TERS_ABOVEARE THE NAMESOF22 COM MON KITCHENt'UTENSILS. -HESE NAMES MAY BE FOUND VERTICALLY QftHORIZONTALLY AND MAY BE SPELLED"F,ORWARDS 70- BACKWARDS.. BELOW.is,A ;COMMON USE OF 'THE UTENSIL AND PARENTHESES IS THE NUMBER -OF LETTERS THE 'NAME.

ls.j(USED -FOR MEASURING .DRYINGREDIENTS., (9) (3) MEASURING

CUP.., . :

. 2. SED,FQR MEASURINGMALLQUANTITIES OF INGREDIENTS. j.9).c6)MEASURING SPOONS 4 c 3. USED TO 'REMOVESOLID FOOD: FROM LIQUID (7) (5) SLOTTED SPOON

-4.. MD 1)9 136ISTWO.-ESOL ID FOOD SUCH AS MEAT FROM FRY PANs 3 6 (4) T INED FORK

5; USED TO TURNTENDER FOODS (6). TURNER

6. USED TO L IFTLARGE DFOOD FROM L I QU ID (EXAMPLE: CORN ON THECOB) s k5)TONGS

7. rDIQ REMOVE N FROM FRUIT AND VEGETABLES (b)VEGETABLPEELINGSEELER

8. USED IN MEASURINGTO LEVEL DRY I NGRED I ENTS (7) SPATULA

9. USED FOR SLICINGBREAD (5) (5) BREADKNIFE

10. KNIFE USED TOCHOP FOODS. (6) (5) FRENCH KNIFE

11. USED 'TO CUT FLOUR4NTO SHORTEN IN. (6) (7) PASTRYBLENDER 12. USED TO SHRED FOODS. (6) GRATER r 13. USED TO CHOP FOOD. (3) (7) NUT CHOPPER

14. USED TO nooyELARGE PART I CLES IN FLOUR OR POWDERED SUGAR (b)) J I FTER

15. USED C TO DRAIN SMALL AMOUNT QF LIQUID FROM FOOD ; (8)

16, USED TO. DRAIN`` LARGEAMOUNT OF LIQUID FROM FOOD'. (8)

LOLANDER ...."/ . .

17. USED T P..S T I R OR M I XF0bDS. -(6)(5) 2MkING SPOON

lg-.CON*INgUSED FPO"MIXING INGREDIENTS. \(6) (4). MIXING

. BOWL , .;.....; -. ; , : ..- ,-. .. .., , . 19. -USED To:',KRAPE*ObFROM CONTAINER: (6) '(7) RUBBER r SCRAPER ,. - ., 20. USED FOR,..-BEATOYGEGG WHITES OR WH I PP I NG CREAM. -(6) (6).

B..cATER *,!,:".;...:',,, / . OTARY- - . , rwl 4a.. lisEp FOR:` FLATTfrfVIG OR ROLLING DOUGHS. '17)(3) OLL:-I NG '(' IN7 ;'::,=';.,' . :,.':',- f;.-..'...1 pIFEutEri;,FOCFEjELINGVEGETABLESORFRUI T(.I(6) (5) 22. AR IN G WI RE- ,: i f NAME CLASS DATE

.S0 YOU WANT TO USE THE RAN.GE.,

THE.RANGEOPENS MANY ADVENTUR.ES'TO YOU IN COOKING

AND EATING FOR YOURSELF AND YOUR CROWD; OPERATING THIS

IMPORTANT KITCHEN,APPLIANCE INVOLVES USING'SURFACE AND

oVEN,UNITS, CONSIDER* SAFETYAND HEAT CONTROL, AND ,

(IF YOU HAVE A GAS RANGE) LIGHTINGTHE PILOT. OKAY, LET'S GET ON WITH IT

SAFETY

2 SAFETY IS A IiIp'FACTOA TO CONSIDER IN USINGTHE RANGE.

START BY EXPLORI A "CO ,RANGEcTO LOCATE THE SURFACE

UNITS AND THEIR RESPECT E CONTROLS. 'CHECK THE OVEN TO

%LEARN WHERE,THE RiACKS ARE PLACED AND HOW TO POSITION THEM

WITHOUT TIPPING. -AT IS WISE TO HAVE HANDY A WOODEN SPOON

AND TWO PADDED OVEN MITS TO. ASSIST' YOU IN LOCATING AND

MOVING' HOT OBJECTS.

HEAT" CONTROL.

1. POSITIONING TEMPERATUREDJALS: /TEMPERATURE DIALS

ARE USED TO REGULATE HEAT SETTINGS OF' THE OVEN AND

BURNERS. You NEED TO BECOME FAMILIAR WITH

POSIfIONS'bF-THE TEMPERATURE DIALS'IN ORDER TO USE

THE RANGE.,10ME RANGES HAVE "CLICK" SETTINGS;THESE

DIALS CLICK.At DESIGNATElYSETTINGS, SUCH AS' HIGH;

MEDIUM,,LOW,AND SIMMER. FOR OTHERS, YOU WILL HAVE

TO DEVELOP` YOUR 01461, SYSTEM AS TO WHERE TO SET THE

DIALS. "FOR:EXAMPLE', VISUALIZE THE HANDS OETHE 27

CLOCK TO INDICATE HEAT" SET INGSSUCH*AS "HIGH

IS AT 3 O'CLOCK," "LOW IS,AT 9 O'CLOCK.""DIALS.

WITHBRAILLE-OR OTHER RAISED MARKINGSARE AVAIL=

ABLE FROM MANY GAS AND ELECTRIC COMPANIES. HOW-

EVER, ..YOU MAY WISH TO DEVELOP YOUROWN SYSTEM OF

MARKING THE DIALS. EXAMPLESINCLUDE NOTCHING THE

EDGE OF THEI DIAL OR PLACING DOTS OFGLUE AT `KEY

INTERVALS SUCH AS 3000; 350%.AND 400°..

2. BEAT SENSITIVITY METHOD: 110W UU4 YOUR HAND FEEL

WHEN .IT APPROACi4ES A SOURCE OF HEATSUCH AS A

HEATER OR CUP OF HOT CHOCOLATE? IT BEGINS TOFEEL

WARMER RIGHT?THIS IS THE BASISFOR THE

"HEAT SENSITIVITY METHOD"OE TEMPERATURE CONTROL.

TURN ON' ONE OF THESURFACE UNITS AND THEN.:STKRTING

WITH THE BACK OF YOUR HAND AT SHOULDER,LEVEL. LOWER-

' THE .HAND UNTIL YOU FEEL THE WARMTH. SLOWLY CHANGE ,THE DIAL: As THE CONTROL GOES HIGHER THE HEAT(

INCREASES. LIKEWISE. AS THE TEMPERA CONTROL

IS LOWERED. THE HEAT ,D5CREASES. -WHICHDIRECTION DO YOU TURN THE. DIAL FOR A LOWER TEMPERATURE? TEMPER' k ATURE SETTINGS ON A GAS RANGE CAN` BE DETERMINED IN

A SHORT POIOD OF, TIME WHILE. IT. MAY-TAKE LONGER TO

DETERMINE SETTINGS FOR ELECTRIC RANGES.: DO YOU

KNOW, WHY?

< -

, IGNITING: HATCHES

HOW bo YOU1;IGHT A,CANDLEOR CHARCOAL:FIRE?. YOU WILL

04.0 LIGHT'A MATCH. BEFORE YOU LIGHT.THEMATCH,. LOCATE 28

WHAT YOU WISH.TO LIGHT WITH YOURLITTLE FINGER; THIS MAY

BE THE WICK OF A CANDLE. OR THEEDGE OF APIECE OF PAPER..

AFTER CLOSING THE MATCHBOX OR COVER. STRIKE THE MATCHON

THE IGNITION STRIP ANNAZING ITT TO THE LOCATIONDESIGNATED

BY YOUR FINGER. WHEN LIT. SHAKEOUT THE MATCH AND, F SAFETY'S SAKE. DROP.IT IN-A CUP'OF WATER. J

flow U YOU LIGHT A PILOT LIGHT?

REMEMBER TO LOCATETHE HOLE OF THE PILOT LIGHT FIRST.

THEN BRING THEIGNITED MATCH TO THIS LOCATION ANDTURN ON THE DIAL. WHEN,YOU HEAR THESOUND OF IGNITION. SHAKE OUT

THE MATCH. IF THERE IS NOSOUND OF IGNITION. TURN OFF THE DIAL AND TRY AGAIN.

COOKING 01 THE SURFACE UNITS

UNLESS YOUR RECIPE TELLSYOU OTHERWISE. YOU MAY FIND

IT EASIER TO PLACE ALL INGREDIENTSIN THE PAN BEFORE SETTING

IT ON TOP OF,TH RANGE. -CHOOSE A SURFACE UNIT WHICHIS

APPROXIMATELY HE SAME IZE OR SLIGHTLY SMALLER THAN THE

PAN. TO ALLOW FOR MAXIMUMHEAT CONDUCTION 'MAKE SURE THE

PAN IS CENTERED ON THE SURFACE UNIT. IF THE RANGE IS 014),-

YOU Cl{USE' YOUR FINGERS TO DO THIS. IF THE RANGErIS HOT.

USE A WOODEN SPOON.FLACED 'PERPENDICULAR TO:ANDALONG THE

EDGE OF,THE,UNIT TO CENTER THE PAN OVER'JHEBURNER.

WHEN YOU ARE FINISHED USING'THE RANGE, REMEMBER TO CHECK

THAT g.L SURFACE UNITS,HAVE BEEN TURNED OFF, IT IS A GOOD.

IDEA TO PLACE A, SAUCEPAN OF COLD. WATER ON BURNERSWHICH ARE it STILLHOT. :THIS TECHNIQUE WILL REDUCE THE CHANCEOF TOUCHING' SHOT UNIT.

rt 29

ilailia-iba0vER

KITCHEN MITTS AND A WOODEN SPOONARE'HELPFUL OBJECTS

IN USING THE OVEN,AND MIGHT BEST BE STORP.NEAR THEPLACE OF USE. THE WOODEN SPOONALLOWS YOU TO "FEEL" THE PLACE-.

MENT OF OBJECTS AND RACKS WITHINTHE OVEN.: IT IS A GOOD' t IDEA, TO WEAR MITTS ON BOTH HANDSWHEN OPENING AND CLOSING

THE OVEN DOOR. STAND TO THE SIDE oe AND. AWAY FROM THE OVEN -

r WHEN OPENING THE DOOR TO AVOIDHOT 'AIR-AND STEAM ESCAPING

FROM THE OVEN, IF YOU ARE GOINGTO PUT SOMETHING INTO THE

OVE4,'FIRST PULL THEOVEN RACK OUT, CHECK TO MAKE SURE

THE RACK IS STURDY'AND WILL NOT TIP!* NE)0.4PLACE THE DISH

OR PAN IN THE CENTER OF THE RACK. FINALLY,/ PUSH THE RACK SLOWLY BACK INTOTHEOVEN USING 'BOTH MITTS.

REMOVING FOODSFROM THE OVEN

PRIOR TO REMOVAL FROMTHE OVEN, SELECT A:SMOOTH, FLAT

SURFACE TO PLACE THE HOT FOOD. YOU MIGHT SELECTTHE TOP, OF

THE RANGE OR A COUNTER TOP. IF YOU .SELECT ASURFACE WHICH'

IS NOT HAT RESISTANT BE SURE TO PROTECTTHE SURF CE WITH

A HOT PAD. OPEN THE ovEN.pwiAND 1:5.I. OUT THE RA K. USE

THE WOODEN SPOON TO CHECK THE. PLACEMENTOF THE OBJECT. TO MAKE^SURE THE PAOR DISH WILL CLEAR THE FRONT EDGE OF THE

RACK AND THE RANGE, SLIDE THE PAN.OR-DISH TOTHE FRONT OF

THE RACK AND LIFT STRAIGHT' UP.' SET THEPAN OR DISH ON,THE.

'DESIGNATED LOCATION. SLIDE THE RACK BACK IN ANDCLOSE THE

'OVEN DOOR IMMEDIATELY. REMEMBER TO TUAN, OFF THEOVEN WHEN YOU ARE FINISHED USING IT,

35 ti

THINGS'S& YOU-12

1. 4NVESTIGATE.TflE TEMPERATURE DIALSON THE 'RANGE

IN'i'OUR'HOME AND*AT'SCHOOL. .MARK THE DIALS,BY

USING THE METH1D MOST USABLE FOR YOU. :'

2. 4ITH ASSISTANCE-FR41 EITHER YOURPARENTS OR

TEACINERATRY 'LIGHTING A' PILOT LIGHT OR CANDLE..

3. BRING A SAUCEPAN OF,HWATERTO BOIL TO FAMILIARIZE K YOURSELF WITH PLACING AND REMOVING PANS FROM THE'

RANGE. , 4. PRACTICE REMOVINGCOOKIE SHEETS AND CAKE PANS

FROM THE ,HOT

5z FIND THE SPECI FEATURES THAT YOUR RANGE HAS

(SUCH AS SELF-CLEANING OVEN. BROILER.ROTISSERIE. TIMER). HOW DO THESE OPERATE?

REFERENCES l i v .., vw.-.^ 1. BERNARD. E. SUGGESTLONS. FOR AIDING THE'BLIND.ft ,, _ . .. ' UEW YORK: AMERICAN.FOUNDATION'FOR THE ,BLIND. INC',

. :., ''. I 2. "IT ISN'T ALWAYS asY,..But Ws PosstilLE,P

-AVAILABLE FROM: THOMAS J.A.ZPToN;,INc., 800 SYLVAN AVE.. ENGLEWOOD CLIFFS. NJ u7052..

3. TNEHomg SERVICE STAFF-OF-THE PUBLIC ,SERVICE

COMPANY OFCOLORADO: 4"AKAaiLLOELEk2161a INSTRUCTION FOR THE VISUALLY HANDICAMD.HOMEMAKER.ft,

DENVER: AUTHOR. 1974.

OHROEDER °.R.. AND ILLOUGHBYj- D. "SUGGESTIOS. .FOR THE BLIND COOK.'-DES/SINES: .\ATIONAL

FtDERATION OF "THE BLIND. A

0 1-4 NAME AND PICTURE USE SAFETY PRECAUTIONS, ------(-) L zm REFRIGRATOR . . mrn so. . . . . , a -0 01 1 . . .

. , .

. . . -0 ELECTRIC MIXER ,... -a . r- . ,- . _JJ11,..:_ , . z m cn ... . . )f? ., e 111 . .a . .

. . Ariii i ..... , , ... BLENDER . . . . ,

. .

, . .

. ..._ .

, - 33 ...... 0 . . . . - 1.. 0 . 0 .

,c - . t iQ 'c ' _ a.. A . v . .

N. . . NAME AND PICTURE- ik, USE SAFETY PRECAUTIONS, .

DISHII.HER ...... ,,,....,. . . 4,... . , . .

, .

. , .

. ,..

. . , . . . . RA,IGE .. 011154610 .

. , . , .

. _ ...... s . . .m '.. . - .. . Y, . . . .. 0 .

......

., . . ,

.....P

1 / . . 4 ...... ' t . . A 0, ,S . . . .

---- -'' .

. . *, .., .NAME AND _PICTURE . USE ', SAFETY PtCAUTIONS

. .

. REFRIGERATOR' COOL FOOD DO NOT USE SHARPKNIFE WHEN . . DEFROSTING. ,MAKE SURE' 1 _ . _ ITEMS ARE SET ENOUGH - . . BACK SO THEY DO NOT-FALL '41, 0.1J; WHEN DOOR IS. OPENED. . . e A ' r a a .

. , .

r: . . . ,., r '14LECTRIC, IXER MIX FOODS DO NOT SCRAPE,BOWL.WHIhE . ,

. , ,MIXER 'IS OPERATING.' MAKE 4:,.!:'% . SURE HANDS ARE DRY WHEN

.PLUGGING IN CORD.C . . 't.''' 41r . . , ,4 -, . , , . . . . : dnZ _. . _ r-> . , .

. .

. m BLENDER rr ,CHOP, PUREE FOODS DO NOT USE .A SPOON,ETC., (,) . . , -TO STIR WHENWHEN IS ,

. .

. . .

. , - ,. , . - . ..

. . . .

4 ,41 , ...... , . . , . , . . . .

. .

,7= NAME AND PICTURE . USE ,SAFETY. PRECAUTIONS

DISHWASHER -, WASH/DRY DISHES MAKE SURE D1SHWAS R IS. PROPERLY GROUND D.... .

. ,

. . ° ° . . .

. . . .

RANGE HEAT FOODS = TURN ALL HANDLESTOWARD- ° - CENTER-1

, . . . , , . .

; --, - . . . ,

. 1 . 7 t .. ' ) -....-.--,-0--.--..,

.. \\ , 4 . , . , 1 . $ . . .. . ,"''' . , . . .. ./ . ' 4 :1'

. , .,.... 4 , ,32

SPIN 11)

0i).jeptive of 'Game:

I (1) StudentsSwill bebetter able tocarpretiendand,apply safe kitche4 practices when using appliances. and equipment.

Supplies Needed: Persons Needed:

Playing board Any nimber Answer sheet Pencil and paper fOr scoring

Directions for Play-in:K.:.

1. Before beginningthe game, the playersMist choose oneofthese thtee methods for determining the warmer:

a. Jim, first player to acquire the decidednurber ofpoints.

b.The player with themost,points'afterran evennumber of

c. Theplayerwith the'highest scoreatagiven time 2.Oneperson.will be chosen "keeper of the points";

3. '.Tlay willproceed clockiiise.

4. .The'firstplayer-will...spin the arrow.When the arras Stops,the likeeper ofthei.Points" willread .thequestion..The -.playerhas .one -opportunity to 'CorreCt:ly,reffpond-:tothequestion. : . ",k6,,aPer'ofthe .points ", using Itei,..dwde. tile plaYa the proper-,*ber.-of points forthe particular question. If the-answer acceptable-,na,points. areawarded,. thecorrect, answer is not :given and 011Y InfivleaTon 6.'If the arraq lands ,on pl-ayet;spinS again. 7 Play corips..taitil -4Orided methodof winriing is fulfilled; * 4 32A

Aerierai Directionifor Constructinga Game Board for "Spin to Win."

. Matefs Needed:

1. Large sheetOf tagboard 22"x 28". 2. One black felt pen -and three)assorted-colored feltpens (1 red, 1 green, 1. blue) 3. Heavy cardboard, tagboard or plastic f6r the arrow. (7",x 1") , Included in Package:

1. One answer key 2: One set of 9estions withoutanswers in braille

.-Construction-of Board: ,

1. Write the name of thegame near the top of the board.

2. With the black feltpen, draw a circle centered on the tagboard. A large plate, compass or round wastebasket may-make thejob easier.

3. Divide the circle/into 16equal parts.

4. Using the questions-on'the enclosedenswerkey, writeone qUestion in each pie shape, alternatingthe colors around the circle (eg: 1 red question; 1 blue, 1green, 2 red, /1 blue, etc.).

5. Number each questionon the boardto correspond with the braille question sheet.

6. Print the point key inthe lower leftor right hand corner of the board:' red question = 2 points; blue question = 3 points,green question = 4. points.

. Cut an arrow about 1/2fsx 61! from the heavy. cardboard.

. WitiL'abrass paer'lastener,attach the arrow to the center ofthe circle. Fasten it securely'etrugh,sojtucetfall' out, but with enough'clearance-so thearrow is able" to

Oa tie following page is an idea-of.boWthe fishedgame board should.loOk. . 41 32C:

_ SPIN TO WIN (QUESTION KEY)

RED (2 POINTS EACH)

DESCRIBE STEPS TO BE TAKEN.F A GLASS OB CT IS" BROKEN IN THE KITCHEN.

ANSWER : ATHER UP GLASS WITH A BROOM OR .1/US

1J0 NOT USE A CLOTH OR YOUR HAND. LACE GLASp I -NTO PAPER RAG. .1kBEL BAG 'BROKEN GLASS I SPOSE OF I N OUTSIDE GARBAGE CAN. ACUUM AREA TO PICK UP ANY STRAY FRAGMENTS.

2.T-WHAT HAPPENS IFYOU ,PUT A HOT GLASS ON A COLD, WET SURFACE? ,

ANSWER: THE GLASS:MAX SLIDE) IT WI LLC RAC K OR BREAK.

WHAT SHOULD ALWAYS BEUSED-WHEN HANDLING- HOT PANS OR KETTLES':

ANSWER: GREAT CARE ANDHOT.'PADS.

WHAT SHOULD BE DONE WITH AFRAYED ELECTR1CAL:CORD?.

ANSWER: REPAIR -011 REPLACE .BEFORE Nd.. AGA I%

5. DESCRIBE,' HOW TO.,-REMOVE ANEt.Etincm,:sokri,:kiitAN OUTLET. ;

ANSWER: MAKESURE HApi:1§ ARE QRY),GRASP,PLUG.IN AND PULLS' RIGHT OUT." 11:0AOT 'PULL CORD''.

BLUE (3 POINTS ,EACH); - Oid6Wwww.A4WW-K:EFT....$HA101, .4000V TO AVOID KNfiE FROM SLIPRINAND CUTTING, . Y0413' ' D&seitIB;

--ANSWER:;:' STORE tOARAtE- DRAWikkAIR-WITHPRoTEC- t.'d:UARPS-_ -KEEPoutOFTHEREACH OF ILORENIf 32D

- - DESCRIBE THE SAFESTWAY TO USE A PARINGKNIPE4 AVOID CUTTING YOURSELF.

AMER: HOLD HANALE SECURkY. MAKE !SURE KNIFEIS PARP, USE CUTTING 'BOARD WHENEVERPOSSIBLE. LUT AWAY FROM HAND.

.9. WHY SHOULD SHARPKNIVES BE WASHED SEPARATELY?

ANSWER: TO AVOID CUTTINGHANDS OR F NGERS WHEN

. SEARCHING UNDER WATER FORT EMI 10. DESCRIBE THEPROPER WAY TO DRY KNIVE

ANSWER: HOLD THEHANDLE SECURELY. RY THE BLADE WITH CUTTING EDGE FACING AWAYFROM DRYING HAND.

11. TO PREVENTSTEAM BURNS/ HOW DO YOU REMOVEA. COVER FROM A SAUCEPAN?,

ANSWER: TILT THE COVERTOWARDS YOUR Boq LETTING STEAM ESCAPE AWAY FROM FACE. ( NeCOVER FORMS A SHIELD.)

GREEN (4 POINTS EACH) V

12. IF'WATER SPILLS ONTHE KITCHEN FLOOR, WHAT SHOULD BE DONE? MHYY

ANSWER: WU UP IMMEDIATELYTO AVOID SLIPPIWOR CA' s, OF ELECTRICAL SHOCK.

13: How SHOULD YOUREACH THINGS LOCATED ON HIGH SHELVES? f. ANSWER: USE A STEP,STOOL. Do NOT CLIMB'ON COUNTER: OR STAND ON CHAIRS.

.14. WHICH*SHOULD BEUaED,.WHW HANDLING HOT PANS'/ DAMP OR DRY CLOTH. WHY:

AMER: ALWAYSUSE A DRY CLOTH BECAUSE HEAT IS RAPIDLY CONDUCTEDTHROUGH WET CLOTH AND YOU WOULD BURN YOURSELF.

15. +MAI TYPESOF THINGS COULD CAUSE A FIREJINA FRY PAN?..HOW CAN ITBE PUT OUT?'

GREASE OR FOOD'SPILLED,ONA ,BURNER $ TOO. HIGH HEAT CAN -CAUSE kFIRE:i, 'NUR BAKTNO-- SODA ON FLAME TO FIJIFIRE DDT. COVER ,FRY ?WAND TURN OFF HEAT,VD NI PUT WATER 'ONAGREAg FIRE, 32k

16. WHICH DIRECTIONSHOULD IHEHANDLES OF POTSAND PANS POINT WHEN ON THE STOVEt, WHY?

AMER: ALWAYSHAVE HANDLES POINTINGTOWARDS THE CENTER TO AVOID BUMPING.THEM OR HAVING SMALL CHILDREN PULL THEMDOWN OFF THE STOVE. ii

4. 33

r ;

ITCHEN APPLIANCES AND EQUIPMENT NAME .

QSI-TEST = '''' - - ' LASSASS U FOSS IBLE4POINTS ATE

LIST FIVE SAFETY, PRACTICES, TO OBSERVE,WHILE IN THE, KITCHEN' AREA. POINTS) ,

2. SELECT FIVE , .-. 4PPLIANCES USED REGULARLY IN l'HEKITCHEN LAB OR /AT= HOME. AM ONE USE AND. ONE SAFETYPRECAUTION FOR : EACH. KI.5 POINTS, . . "1

IDENTIFY THE "NAME ANDUSE FOR EACH OF THEEN ARTICLES OF KITCHEN EQUIPMENT ON THE TRAY. (2Q-.POINTS

:,BAKE A.

D. 1. E. EL

!.$ F. F. G.

J. rTCHEN APPLIANCES AND EQUIPMENT NAME QSI-TEST KEY CLASS U FOSSIBLE MINTS DATE

1. LIST FIVE SAFETYPRACTICES TO OBSERVE WHILE IN THE'KIT- CHEN'AREAi (5 POINTS)

(1) HAVE ALL HANDLESOF. KETTLES TURNED TOWARDCENTER OF STOVE. (2) MAKE SURE HANDSARE DRY BEFORE DISCONNECTING AN APPY/ANCE. '(3) WIPE UP ANY WATER SPILLS ON KITCHENFLOOR/ IMMEDIATELY. (4) USE A STEP STOOLFOR REACHING OBJECTS IN HIGH CUPBOARDS. '(5) 'WASH ANDDRY SHARP KNIVES SEPARATELY FROM OTHER UTENSILS;

2. SELECT. FIVE KITCHENAPPLIANCES USED REGULARLY IN THE KITCHEN LAB OR AT Hom. NAME ONE USE AND ONE SAFETY PRE- CAUTION FOR EACH. (15.POINTS)

NGE -HEAT FOODS TURN ALL HANDLES TOWARDS CENTER tFRI6ERATOR - COOL F000 DO NOT USE SHARP KNIFE WHEN DEFROSTIO FREEZER DISHWASHER WASH DISH - DO NOT PUT PLASTIC ITEMS IN DISHWASHERS BLENDER CHOP FOODS --DONOTSTIR WHILE OPERATING ELECTRIC MIXER MIX INGREN-ENiS - DO NOT SCRAPE SIDES OF BOWL WHILE OPERATING

3. IDENTIFY THE NA E D SE FOR EACH Qf THE TEN ARTICLES 0 KITCHEN EQUI THE TRAY. VA) POINTS)

ITEMS IDENTIFIEI BYINDIVIDUAL TEACHER 34

II. Lesson 2: -Kitchen Work Areas

A. Objectives:

1. The student will be betterable to practice work sinp- lification by determining theproper storage of kitchen appliances and equipment. 2. Thestudentwill be more aware of variouswork areas within the kitchen. 3. The student will benpre aware of the appropriate location of 'various appliances andequipment%stored in the kitchen. 4., The 'studentwill be better able to explainthe needfor, orderliness in thekitchen.

B. Generalization:

1. The. arrangement of equiment andappliances in kitchen work areas influences theuse of energy; time and motion.

C. Pre-test 36. D. Learning Activities:

1. Organizing Ki.tdhen t: Have all cupboards and drawers emptied of tchen utensils and equipment.) Thestudentsdivide into kitchen units andarrange kitchen as they .feelwadbe most convenient. Ex- change units and comparearrangements. Discuss the necessity of organizing equipment, 2. Information Sheet Areas Within the Kitchen 37 '-\3. Kitchen Tour: Identify workareas and location of various appliances and equipment :' - 4. Discussion:: How does kitchen'arrangement increase work sinplitidation? 5. Label Kitchen: StudenaKabel kitchen.,atoragekireas in large-print; and br lle. 6.7 "Findand, Tell": A kitchen equipmentgame toaidstu- dents in learning the4i(mes;uses;. and location of kitchen equipment,. (Thisgame shouldbe usedonly when the blind student.has ,becomeyerrifemiliarwith. the

kitchen' Mitt: ) . . , 38 7. "Pass, to the Left7::,=f Agame to. review the name, use, an KPRer t!pr.4'age:i4ta-'of various kitchen A utensils. 39 4'E. Post-test . 40 Further Activities:

1. Check Your kitchen at'silome.identify,the or areas and gee if storage of equipment is-differentfrom that' t,he kit lab. 35 c"\ 2. Braille kitchen storageareas at hone if this would be beneficial- toyou.

* Notes to the Teacher:,..

J..- When giving the pre-testto:a educationally blind stu- -' dent, have the_student listone work area at a time followed a list of appliances and/or equipment, located that area.

2. When-Neving the.post-test.toa educationally blind stu, dent,- ,,re the student list the workarea each item from Question 2 is lopated-in.

4 3. "Pass to the Left" cards needto be cut on a paper 'cutter.

4. If yoii. anticipate heavyuse of the "Past to the Left" 'cards, you may wish to laminate themf..They may be laminated in yourischool's drymount press or with do- ,it-yourself' self- laminating sheets. to s

o- 36

N./

1 40 K AREASWITHIN THE KIMEN. NAME 7RE-TEST CLASS 40 -POSS I BLE POINTS DATE

1. THERE ARE FVEWORK AREAS FOUND IN THEKITCHEN LAB 'AND AT HOME. LISTTHESE. AREAS IN THE SQUARESINTHE LEFT-. ______HAND COLUMN AS VOW' LISTEACH, AREA, NAME ONE 'KITCHEN APPLIANCE OR EQU I PMENT WH ICI(-) XOU FIND IN TH IS AREA tHE RI GHT-HAND COLUMN. 35POIWOULPNTS) _ I

--- - . APPL I 0)NCES,OR EQUIPMENT .WORK AREAS, . ... ,' I THIN THE.AREA'

. . . .

-... . ' , ... .i. . c % ...... , . ,, . . . .

, . . ., . .

9......

.., . . .., . , ...... ,

1 , . , . , / ...... , . . f ...... , . .. , ,. le e; ;... . . # . . .

...... i , r .

. . . .':'a -,.. . . e ... .

. 4 N...... , . r

. .4.t. . :

Gw ;ONE-. REASON volt=HE'- APPLIANCES .AND/OR QUIPME)iTWERE. FLACED',;Th---1+14' .Y4 QU _I'NDI,CATED isPOI Mt) Ar

WORK AREAS WITHINTHE KITCHEN -- NAME

. a, RETEST KEY , CLASS , 0 POSSIBLE POINTS ,,, UATE, AA,

4 .1.- THEREARE-FL*WORK:AREAS.FOUNDIN T EACITCHEN LAB AT HOME AND .. .I.W.THESE.AREASAN-THE-SQ ARES-IN-THE-LEFT--,- HAND-coLumWAS YOU LISTEACH AREA, NAME ONE KliTtHEN APPLIANCE OR UIPMENT WHIC OU WOO FIND IN THIS AREA IN THE RIGHT D'COLUMN.' 3 POINTS'

APPLIANCES OR EQUIPMENT WOMAREAS WITHIN THE AREA

KNIVES AND .BRUSHESFOR PREPAR SINK AREA ING VEGETABLES

. OCANDERS, SIRAINERS, FUNNEL . ISHWASHINGEQUIPMENT ARBAGE CAN AND WASTEBASKET .

MEASURING CUPS ANDMEASURING . .SPOONS -, MIX AREA : a _ 'ROLLING, CUTTING,AND GRINDING

. . ' TOOLS ' BAKING PANS . CASSEROLES .

., -. BOWLS, 0EATERSJ/SIFTERS

I , . SAUCEPANS, SKILLETS, GRRDLES, 4 RANGE AREA :

. MEASURING, STIRRING; TESTING;

. TURNING AND'CARVING TOOLS KNIFE SHARPENER,"CANOPENER . , A . 0 . e CHINA, GLASSWARE,SILVER,

. SERVING AREA LINENsTR,,AYTAOR'CLEcficARTassOkiEs SERVING .. " . ,

. ,...... - TORAGEMISHES REFRIGERATOR AREA JREEZERPAPER,;BAGS, ETC. .. . . ' :

4 . . 4 36B s. Oro ' ONE. REASON WHY THE APPLIANCESAND /0 EQUIPMENT WERE "LACED IN THE AREAS THAT YOUINDIOTEDI '(5 POINTS)

TO*SAVE TIME,ENERGY, AND MOTION, APPLIANCES. AND/OR EQUIPMENT SHOULD BESTORED.WHEREUSED

S. ,s':; , , .

VORK AREAS WITHINTHE. KITCHEN : NAmg. ,- . INFORMATION SHEET f* LLASS i DATE

THERE ARE. FIVE VARIOUSWORK AREAS FOUND IN THE SKITCHEN LAB AND AT HOME '; THESE AREAS INCLUDE:

1. THE SINK AREA WITHWATER AND DRAINAGE FOR FOOD PREPARA-- TION AND DISHWASHING.

2. THE MIX AREA WITHSTORAGE FOR SUPPLIES AND SPACE FOR MIXING.

3. THE REFRIGERATOR-AND FREEZER AREA FOR STORAGE OF PER I SHABLE 'AND :FROZEN FOODS.

- 4. THE RANGE ANDOVEN AREA FOR COOKING..

5. THE SERVING AREAFOR STORAGE OF SERVING DISHES AND CHINA, GLASSWARE, AND OTHER TABLE APPOINTMENTS!

TO SIMPLIFY KITCHEN_tASkS,PROPER USAGE OF THESE AREAS SHOULD BE MADE. tig4ow LIST ANY UTENSILS, EQUIPMENT, ETC..THAT WOULD BE BEST-ICEPT IN 'THESE. AREASi- . . . : RANGE AREA

. . , 4..

''' '- i , --,: , .

- MiXHAREA '$iliViNG :AREA n. : ,

4 . -

REFRIGERATOft--AREA-

_ .

f4:;..`-'2' s- . . .-,;''.. ,j...,

- ; , , ', `. .. =2!

.3'd , . i

- _

-; k 5 S t.

37A .,

tITCHEN. _WORK AREAS .\ NAME oftict.i{gET KEY., . CLASS 1. . DATE

. . . THERE, AnqivgVARIOUS WORK ,AREASFOUND I.N. THE KITCHEN LAB-AND-AT-HOME:i-HHESE-AREAS-INCLUDE:

(]J TA SINKAREA WITH WATER AND DRAINAGEFOR FOOD . PREPARATION AND DISHWASHING,

(2}THE MIX AREA"WITH STORAGE _FOR SUPPLIESAND SPACE -'. FOR MIXING. (3) THE-REFRIGERATORAND FREEZER AREA FOR STORAGEOF :PERISHABLE -AND FROZENFOODS.

(.14) Ti E RANGEAND .ovEN AREA FOR COOKING. (5) THE SERVING AREAFOR STORAGE OF SERVING DISHESAND CHINA, GLASSWARE, ANDOTHER TABLEAPPOINTMENTS., TO St:IMPL.f0,1 KITCHEN TASKS, PROPER USAGEOF -THESE AREAS, SlIOULD BE'. MADE - BELOW ST ANY UTENSILS, EQUIPMENT, EtC's THAT -WOULD BE;BEST KEPT,'41 THESE. AREAS,. SINK-41REA' RANGE-AREA, BikUSI-IES FOR -SAUCEPANS PREPARINGVEGETABLES ..80DpLg, = COLANDERS, . AND.;COVERS STRAINERS -mEAsuRiv..STIRRING, AND-FUNNEL 114-7000:op lISHWASHING- -MP IR,J4SIENT-, TOOLS ARBAGE CAN' AND,: -KN SHARPENERS Vp WASTEBASKET .t.AN -OPENER .,:

MIX: AREA SERVING AREA-'.'.' -CASSEROLES GLASSWARE,--'FAVARE--. 'MEASURING CUP AND ABLECLOTHS -_,_MEASURING SPOONS- ABLE:,:ActgsOfitts: 413OWLS,BEATERS; ERv,10,1pay-;:oFc'',CART' SIFTEk4i. _

jr FIND ANDTRI.T,

Objective of Game:

(1)4tudents will:be better able...to_idant4y--tile P.OPP.r,nmx use of 'coimpti,kitchen utensils -*

*. Supplies 'Needed: :Verger% Needed:

Gann list for, ..:.-T;eam.captains teamcaptains players per team

DirectionsforPlaying:

1.Divide class .intoteens of 3 or.4 pla ers. ,

2.Appoint teamcaptains.

3.Distribute game list to captains making'sure teammethersdo no see than.'

4.At starting time, teamcaptaintellsfirstamber name' of utensil he trust find. ' 5 Teahltimpiber-gipea-,irito -the kitchen, findsUtensil,returnsto team-.' captain and tellsstorage` location of utensil. and, One lase of utensil. . . , ti . Nb"Courphicatitican be given to tearu.-04e.f--vhi/e he /she is in the ilatehen ,unit. Teeth Ast:cespieteaUgriP:i4'P'14.-isEie'3' After all, ,teams 'have 'comiil'eted-,garae list;...go4)yergam sing- of Storage Iodation rank.Vatifotia :paps 'of utensils.

A dission on s -,practideg . 'tided. 38A.

jal TEAM NUMBER LASS 'DATE

GAME LIST

NAME OF EQUIPMENT-- LOCATION USE

1. SIFTER

wooD5NWOODEN SPOONS

3. MEASURING-CUPS

V 4. ROLLING PIN

5. LIQUID MEASURING CUPS

6. MEASURING .SPOONS

7. "RUBBER SCRAPER

-8., -GRATER

SPATULA9.. 41 ' 10. COOLING- RACK

TURNER ti 12. :COOKiE, .SHEETS-

13'. EGG' BEATER

-14. E ECTRIC MIXER

15. MI NG alms

-Om ik 'ITEMS' 39'

PASS 'DD THE LEFT 4

Objective of Game:

(1) Students will review thellame,,use and proper storage area for various- kitChen utensils and equipment

Supplies Needed: Persons Needed:

Deck of "Pass to the'Left"cards 3-6 players including 25 work area cards, 25 name of equipment cards, and 25 use cards. c

Directions for Playing:

1. All cards are shuffled and dealtout by a,dealer..

2. Object of the game is to match workarea card, object card, and use card.

3. After allowing time ft:playersto. sort cards,.the,dealer,callsout "pass to the left'', atlAtUhtimeeadh.player selects anymmatchei card frqnhisiumdmicipaiies v, 4, i&face11007the.kplayeron his left'.

4. As.a match of three corresponding-cards.is-made,it.i§ laid on the table.

. 5. 4 _Play and p\assing continues Untilone player matches all his cards- and goes out. 1, 't . "I .., - - k

....,2,4,,,,,,,,,,,,, t, ,' . 3 4 %; to ",,,

`:!,,:

= , . 1 !, '4 .** II "I \,Li x.

. ° ! i ';`, -*' Ow < . ; L1.1 '

L1J H .. ,- ...., ...... , ':-. ,.,,',:(4,`',..,. ... ," ' . .' '.;}' Z ,;....%', ^ '....,,', ; ..., ; V. . -o- :t :- , _ < . "*. '.', .'' .:- .', ,:- I I

1. .. , . A .. , 7. S.; .1 4.... , _1,.. , .': -1:V7 , ..., . . . .:?,:t..;,,,,:r ,t...-: , ; *1 e .. - '!1;. tf Vt

LU ;.. 4 ! t,!", .cc !-

W "S z cc

N LIQUID" OFF -FOODS TO SERVE BEVERAGES To INCORPORATE AIR

. TO GET FOOD FROM PLATETO TO.COOL BAKEDGOODS TO PROTECT HANDS MOUTH EQUIPMENT

-1 -

r' ttit 2.A , CARRYbODS 'FTO TABLE FREEZER PAPER

GLASSWARE PLATES

` NEGETABLE'011§11 CAN .OPENER' POT HOLDERS

ti -SERVING TRAY COOLING RACK

fi .. ,

c .

. sDISHWASHER _ . , . .. . '': AP- . ,,,.. . . . 40 , . . ..

_ ...... , ... , 2,4*. , .... ,. ..,.... 0-, .

, -_4""....."...... t - .-

GARBAGE CAN 'PLASTIC SIORAGE JUICE CONTAIN CONTAINtRS if REM0VE SKINS OF 'FRUITS TO REMOVE FOODFROM. BOWL TO STORE LEFTOVERSOR AND VEGETABLES . FRESH FOOD o

tz 4

TO: CUT FRUITS ANDVEGE TO LIFT TENDER F00DSOR'TO TO STORE GARBAGE TABLES REMOVE COOKIES FROM COOKIE SHEET.

44-

L CC-REMOVE COVERS FROMCANS TO SERVE FOOD-' AT MEALTIME TO STORE LEFTOVEROR FRESH. FOOD

IP'

4, To HEAT FOODS CI, STORE LEFT_ OVER' FOODS OR TQCLEAN DISHES FRESH ''FOODS

$, TiAttUrflEtiloWok- .LUMPSOUT OF tsturT$. 10-MAKECAKES . FLOUR; SUGAR

Op 4

0 CLEAN FRUITS 9RVEGE- TO. MEASUREDRY OR LIQUID TABLES ..10 KEEP READY-TO SERVE INGREDIENTS BEVERAES COLD' -

1. .`

f.,,..*. n., a

. 1 NER. RUBBER .CRAPER, . 40-

ORK AREAS WITHIN THE KITCHEN, NAME. OSI-TEST CLASS 0 POSSIBLE POINTS DATE *'

LIST THE FIVE WORKAREAS FOUND IN A KITCHEN. (10 POINTS)

(1) (4)

. (2): -(5)

1 (3)

2, NDICATE THE NAME OF THE WOREAREA IN WHICH EACH OF THESE ITEMS WOULD YOST ,EFFICIENTLYBE STORED. (20 POINTS) COLANDER

KNIFE,SRAKEN5A

TABLECLOTH ROLLINGPIN

COOKLE CUTTER`

MEASURING SPOONS

SAUCEPAN

ELECTRIC MIXER;

BLENDER

CUTTING BOARD

VEGETABLE BRUSH

VEGETABLE PEELER

GLASSWARE

SERVING TRAYS

.DISHWASHING SOAP

MEASURING CUPS-

_CerEg POT "s4.

'(4.1 -4r FOOD CON TAI NERS'.:' MIXING BOWLS

OP WHAT ADVANTAGEIS -S,NRI NG THg' EQUIPMENiN - THAT' YOU INDICATED, (1U PO I NTS) , .

4. Ir.

I. . . L LIST THE FIVEiVORK.,ARtA. FOUNDIN A KITCHEN? -:(1( POI NTS , , - ,0.) SI NK' AREA -."(14) RANGE*. AREA . (2) MI X :AREA: . (5),..-..--_SERY-ING AREA (3) -'flORIGERO,ORAREA : r . ,INDI*CATET.HE'lliAgEOF- Thi'WORk,AREA..-IN __MUCH EA OF ./THESE -ITEMS WOULD M4S-T-EFFICI ETILY RE -STORED.. 0 POINTS) . . SINK AREA, COLANDER

RANGE AREA- KNrFESiatiPmER . - ( SEWING AREA TO440T4 MIX AREA - P N COOKIE 'CUTTER

MEASVNG SPOONS

-RANGE AREA- SAUCEPAN

MI X AREA ELECTRIC MIXER

MIX AREA BLENDER

REFR I GERATOU FREEZER BAGS .

--- MI X.--AREA CUTTING BOARD

SINK AREA, VEGETABLE BRUSH

'SINK AREA VEGETABLE PEELER

EA . GLASSWARE

SERVING AREA nipTRAYS

SINK AREA. DISHWASHINGSOAP

jux MEASUR I N4-- CUPS

SEWING. AREA COFFEE POT,.

REFRIGERATOR NFOOD._CO TA I NERS

76 V 41A

Mn AREA- MIXING BOWLS

OrWHAT ADVANTAGEIS-STORING TH EQVIPMENT IN THE AREA THAT YOU INDICATED? (10.POINTS)

SAVESJIME, ENERGY ANDMOTIONS,

77 ,. 42

III.Lesson3: Cleanliness Within the Kitchen

A. Objective:

1.. The student Will be betterable to'piactice procedures needed to maintaina clean kitchen area.

B. Generalization:

1. Cleanliness in the laboratory andat home helps preven thespread of germs and contributesto the appetite eppeal of the food prepared,

C. Pre-test

D. Learning Activities:

1. Discussion: Why are cleanlinesshabits 4esirable?'

-IN-'2. Information Shee arkle 3. Microscope Lab: In pairs, observe microscopeslide of chipped plate, soiled dishcloth, soiled. fork, hair, . fingerprints. Complete worksheet 49 4. Teacher Lecture Denrmstration:,Proper cleaningof oven, top of range, refrigerator,can opener, blen1er, 'electric athcer, dishwasher.. ; , 5. Discussion: Why is cleanliness important in;the'kitchen lab? Role play good/badcleanliness practices. 6. Fill-in Story:

v 1,50

E. POSt-test 4 ;53 F. Further Activities: /

1. Observe or discuss ki-''I-tc.1:1(an clejanliziess someonework-41g ih thekitchen. ..}.1.ow'closely_ ,doesthe perstrnfollow Cleanliness rules? *0' Suggested Re.sources:

Films "Sanitation: .Rules Make Sen.se',' and "Sanitation: Why Allthe 'Fuss." * f-=.1 . Available`from:National -Education Media, \.Inc. Notes to the Teacher:

1. giving either thepre- or post-test to a educationally blind' student, instruct-the sudent to place,,a whole braille-cell instead of anX in- front of each question he/ she can answer "yes"to.

2. To prepare slides for microscopelab, put a drop of water on theslideplate. Put hair (or whatever)on the slide and cover with coverplate..If you have problems, ask the school 'biology teacher fofassistance. 7- 3. Before the educationally bliridstudentbegins to complete the "Whistle While We Work"story, instruct Min/her to 'use a separate 'sheet of braille pap?. On thissheet list each number with the correspondiernsponsetothe fill- in story.

eV" CLEANLINESS IN THE KITCHEN * NAME' VRE-TEST CHECKLIST CLASS DATE

DIRECTIONS: PLACE AN X)TO THE LEFT 0P ETCHgUEST ION TO WHICH 'YOU ARE ABLE TO ANSWER YES rWORK ON THE OTHER HABITS UNTIL YOU CAN'tCHECK'EACH ONE*

1* -DOI KEEP MYHAIR FASTENED BACK NEATLY WHILE' WORKING WITH' FOODS? ,

2, o WASH 'MY HANDS AND CHECK MY'NAILS' TO MAKE SURE THEY ARE CLEAN .BEFOREBEGINNING WORK?,

3, Do WIPE MY HANDS ONLY ON AHAND_ TOWEL OR PAPER TOWEL?

EEP--t4Y--T-I-S-S-UE-P UT-AWAY WHIL WORKING? OR IF IT IS NECESSARY ZO USEIT, DO 1 ,ASH,, MY HANDS BEFORE WORKING AGAIN?

5. DoI WEAR ACLEAN APRON WHILE WORKING?

6,' AM RTENING THE WORK OF,CLEANINGBY PLACING 'SO LED UT NSILS ORSCRAPS ON A PAN OR PAPERY. . 7,Do I USETHE SMALLEST NUMBER OF ,'UTENSILS NECESSARY IN COOKING, . J- ,- 411011 8,, Do IWASH THE SPOON 'AFTER TASTING-FOOD?

9..-Do USE A PIECE OF ,PAPER'CitA BRUSH INOEAD.L6F MY -FINGERS IN. GREASING:PANSY.

10 DO I USE CLEAN,HOrt` SV-WA TER OWASH THE DI SHES AND THENAIN LEAN,i SCALDI NG WATER?'

lir- DO' -I :WASHGLASSES Eq0ND;- CHINA 9 :NI RDA ,AND.'060 NptlagNsTts,

Do:I- SWEEP THE "FLOOR; 4?A'14.INGAS LITTLE -DUST AS pos$JoLEY:- -

DO,1---cHEc! THE COUNTERTOP 'TO .MAKE SURE.Izt S.' SPOTLESS?'

14..D6,17 EmptyTHETRASHBASKETS,AlbRE =LINE THEM :WITH--.0APERORDISPOSABLE BAG?'

150 Do MAKE SUREALLGREASE ANDFOODPARTICLES ARE' , 'REMOVED," FROM THE RANGE 'TOP?`.:' , ar.

14. 16. DoIWASH THE CAN OPENER AFTER EACH USgTO PREVENT BUILDUP OF FOOD PARTICLES AND RESIDUE?

17.Do IWIPE UP. ALL SPILLS IN THE REFRIGERATORAND WIPE THE DOOR TO REMOVE ANY FINGERMARKS ON ITr?ct.

18. DoISEPARATE AND 'WASH ALL WASHABLE PARTSOF THE BLENDER?

AS 19. DoICHECK THE OVEN FOR SPILLS MID CLEAN-IT AS SOON AS THE OVEN IS COOLED?

20. DO I TAKE A FINALCHECK OF THE KITCHEN MAKE SURE THAT EVERYTHING IS CLEAN AND ORDERL ?

.4/

.% *4

4 ASS

" r

4 Er . 4. 1 a " A% c , GY t 4,, d'S 46 s ti NAME CLASS DATE

; CLIJE$ FOR A SPARKLI1W-CON-RITCHEN. ' !.4 ti

YouNINE PROBABLY HEARD THAT AN OUNCEOF PREVENTION

tSWORTH A POUP, OF CURE WHAT THAT SAYSABOUT WORKING I N THE KITCHEN I § THAT BY THINKING -AHEAD YOU CAN SAVE.SOME

CLEAN-UP TIME WHEN YOU FINISH. THE. FOLLOWING SUGGESTIONS

CAN ASSIST YOU SIN HELPINGYOUR KITCHEN SPARKLE :

1. BEFORE YOU .BEG I ASSEMBLE ALL THE: NEEDED

INGREDIENTS AND PLACE THElyr-ONA TRAY.

2. AsYOU FINISH USING THE IliGREDrENTSNEEDED I N -THE

RECIPE, RETURN EACH TO THE TRAY WHEN YOU COMPLETE

THE ENTIRE RECIPE RETURIfA1.1.: INGREDI EhTS TO THEIR PROPER Pl.ACES

3. IF YOUR RECIPECALLS POR INGREDIENTS WHICH MUSTBE

SIFTED OR POURED, DO SO OVER A PIECEOF WAXED. . ° PAPER 'OR TRAY.* T:HI WILL KEEP ANY ACCIDENTAL . - SPILLS IN ONE PLACE. *' 0 SINK rg.gHANDY PLACE TO' PEELPOTAOES/ TRIM

CELERY.. HUSK CORN, .913 DO A NUMBER- OF (3T-HER MESSY JOBS. , 57, WHILE THEFOOD IS COOKING -,OR BAKING WASH THE 4 . . " .. _ 4

. UTENSI LS 'YOU HAVE USED: OR RINSE 7 1. 'ANI.)-ST4?"-VEM-. . - - -4 , . - \_::. .4e7-',.. ',- 00.:MATTER 'ROW CAREFUL OU Y :ARE WHEN sWOrK.INq'I Ii-THE :, , -KI-TcHEN , YOU ARE STI1L APT TO. HAVE -, AN" OCCAONALAP- 4. : . KEEP A 'CLEAN, DAMPCLOTH --OR CAN WTI PE - _ -§PO4'HANDt.§0._YOU", . .- RIGHT NOT 'ONLY'. IT EASIER --to, CLEM- UP

SPILLS. I-T .13 101C Tite CHANCE ON -AN--AcC .

s4,... . . Ai' RUNNING THE PALMOF YOUR HAND OVER THE SPILL Ai44,YOU CAN MAKE SURE.YOU HAVE DONE AGOOD JOB OF CLEANING UP.

THE COUNTERS SHOULD BECLEANED.AFTER THEY HAVE BEEN USED. ONE EASY WAYTO BE SURE THE WHOLE SURFACEHAS BEEN

WIPED IS.TO-OVERLAP EACH STROKE. WITH A CLOTH.0.A SPONGE RINSED IN HOT, SOAPYWATER AND WRUNG OUTS BEGINAT ABACK CORNER OF `THE COUNTER, WIPE STRAIGHTTONARD YOURSELF

UNTICYOU'Ry6H THECOUNTER 'EDGE';' NOW.MOVE YOUR kiAND ONE. I HALF THE WIDTH OF THE CLOTHOR SPONGE.AND WIPE. TO THEBACK,

EDGE OF THE COUNTER' CONTINUE'-MOVING YOURHAND ONLY ONE 411k HALF THE WIDTH OF EACHSTROKE. MOVING BACK A FORTH UNTIL

YOd HAVE WIPEDTHE ENTIRECOUNTER. ITIS7...A GOOD IDEA TO

RINSE THE 0.0TH OR SPONGE EVERY,ONCE,Ik%AWHILETO KEEP IT'

. 'FRESH:A-SECOND TRIP' OVERTHE COUNTER WITH THE'CLOfH RINSED

IN CLEAR -HOT WATER AND WRUNG OUTTO ALMOST DRY WILL

ELIMINATE ANY STREAKS OR.SPOTSTHAT FORMED.,

MOST-HOMEMAKER$44Nb.Q;EASIEST TO ,HAVE A REGULAR

CLEANING SCHEDULE, ,A DAI4Y.,V1PING W1,tr'KEEP'APFLIANCES

41YCOUpTERSCLEAN.' A GOOD TIME"TO- DO' THISAS.AFTERWASHING

THE DISHES'BEFORELETTING THE HOT,SOAPY WATER OUT OF TtlE''

a. SINK. CHECX THE REFRIGERATORONCE A hEEX...(SET.A.SIPECIFIC: _ . . DAY SO IT-BECOMES A HABIT)* DISCARD LEFTOVERSTHAT HAVE. .

,, . e .- . - - , NOT BEEN USED AND WiPE UP ANY SPILLS'S (INCEA' MONTH CHECK TO

SEE IF THE FREEZER EEDS DEFROSTING. ALS CHE.CK THE RANGEV'IF 0..EANLNG,IS NECESSARY,BESURE TO FOLLOW.fHE.M4h0ACTURER4S

'DIRECTIONS'.

I 1.. 4a

DISHES MUST BEDONE DALLY. AND SOMETIMES "SEVERAL*?TIMES A DAY. TO KEEP THE JOBAS ENJOYABLE AS POSSIBLE/DEVELOP,' . ir SOME-GOOD HARTS.

1. WASHING: STACK AND ORGANIZEALL DISHES, GLASSES: 5r.

FLATWARE, AND PANSBEFORE BEGINNING TO.WASH.

RUBBER\MATON,T4BOTTOM OF THE SINK(S) AND ONTHE

DIVIDER BETWEEN SINKS WILCLESSENTHE CHANCE OF . DISHES SLIPPING AND BREAKING. A RUBBER COA/Rjr

IDISH,DRAINERLS AHANDYADDITIONALSO.

USE'A SOFTSPONGE OR CLOTH TO CLEAN THE

INSIDE OF GLASSES. MST AROUNDAND AROUND TO

CLEAN THOROUGHLr----Bi SURE NOT T4,F6RCEYOUR HAND INTO THE GLASS AND s. RISK BkEAKING.IT, WASH ALL ITEMS

INSIDE AND OUT, BACKPADEAND FRONT. PLACE FORK TINES o AND KNIFE POINTS'FACING DOWNIN A DESIGNATED SPOT OF

THEDRAINER. REMEMBER TO SEPARATEAND WASH

., NDIVIDUA LY ANY SHARP "OR POINTEDUTENSILS.

. ' ' IVEINGRYTH, SHOULD.BE'RINSEDIN HOT WATER AND . . , _LEFT TO DRY?

, 2. DRY'INM AFTEWRINSING EVERYTHINGANHOT WATER YOU / MAY ALLOW DISHES TO AIR DRY OR YO' MAYCHOOSE TO . 4 - TOWEL DRY. USING A.CLEAN, DRY TOWEL, GENTLY:TWIST

Es_TOWEL DEEP INTOTHE,GLASSES'TQ win INSIDE'. tF

. . YOU HAVEMANY'.DIHES TO WIPE YOU'MAYHAVE TO USE MORE

THAN oilt.To4LIMAKg.stlAE THEDISHES AND SILVERWARE . ARE }COMPLETELY' DRY BEFORE.PUTTOG.,THE

. PRACTICE WI PING OFF THE COUICITEThr:-- ,-.---- GIVE .7HE PERSON RESPONSIBLE POR WStiIiitTHE DISHES IN YOUR HOME A WEE K1 S yACATIONAb-m--

BERN "SUGGEST IONS FOR AIDING THE BLIND. "

NEW YORK: AMER I CAIVJOUNDAT I ON FORTHE BLIND,. NC at

THE HOME SERVICE STAFF OFTHE OF COLOR DO -"PLIAN.LIAL4E-japERAL.Z1-00.14110.- 4

.1"

, ' ; ' ..r..-- ! . . .. , . . 1 ...... , . , . - .. « . .: . i 7 -1: ,2 4 ..? . ar ... or . s., . ...f !r., I 1' . \ .. -.!. ' . . < a ' .,. . . : . , . = . , ., 0 . ' . . . --......

. = . --. . ' ,...- r .4 .. -I r ...fr . .. l EU i t .I, \.. 1, ).'"', CO . r : .'`, r sft 1 . r ' ,r. A ''fr . .. . `.% (*) . .s' , " 'rfr.'.., . .! . W./ . '',,i 4° ,*-. :,. ,).:,..;' A X. ,. ... '"., , r , .. .,. .

. , '',, 4 / 1. k * . .' . :.1 .r 1 r,, '' a ,it' V i ID P// : 0 ,. , ' ' I, ' , ...: / ,p r i "",., It* ;I.%,. , ri ' / 4 - r,/ 1 ... . . ,.. ., r e ...... C-4'-'`474t.41 fl--4-'1'.. ''aI, l ' . . / ' Irk ,,,.. :a '. I . a / ht i. '1 t '' , r,';', . ' i,.. 1, . ,, l'!/:,i, , . ..,... I- r . . - ',. . .- f ',1>-'. r ., '.'. r.,,,tf;.',',/'' Cr) . ; i r I t . i , "'''I . -''t'' '' ' '.1 I-.` : '1141:''',4 /19 , / 311 , , I o s'o. ot'.!'7."i`' ; t , , I . I ' . * . >0 r II .. , '. ./;;',, ,I; :' i , 4 .' . '' '{' ? il % . . r,,, r!, , .; E - t /./ N : , a.'" , -, 07 AA 1'41 t , Y74 . 4"?,gi, '' / . 1,11 ,/,1!)i i . --.. / 'I it ;., i,,lc 0 . ;/,; f '

'tiff; 1'; /t` A :( e't

,7/ II 111:' lr r.' Itt v: .1 - . , tri;;;"fiell'1)(: r,,;,,+;4 :; " A )C44 AV '.V*3,4': 53

I LEANUNESS PrTHE-411-CREti-'- -NAME- .0.S.T"TEST CHECKL-T

1)TREIT-4-OrsiS: RIACE-fralX)'TO- THE LEFT--Of -EOCH 91-JESTIONTO ARE ABLE -TO-ANSWER. YES

Do I- FAST-ENE-1r BACK NEATLY--WHILEA__ WORKINTGJOTIE..--FOopsr'2~

1;1i; :HANDS` NA I LSTO:14A-KE .--SYRE- THEY ARE---cLeAN BEFORE -BEGI-NNING 1410RK. 3i_ OR:--PAPER,

, I, Lt WI RKfiNf? -toit ;,0 -4-r-f$:_itECEgSARt___TOUSEIT; -lbi- WASH:MY--RANDS 0-13E---1410#0116-:AGA-111r--`---- -.:---_-_-___-_-- - : _-_,-_-__ 7 ----:_:- ,--_,-:------_-_7" -, ----:-,. - -7.----,------,-. E-"AtiALLC-LEAN--.AWN.,:-yitiiE___WORKING? .,

_.------_-_---- 77Sli*tititlie;-,-TRE14fiRIC:705CL GlIY-PLA-044-t-_ -, -_ - littl.ITENS-S -W5-W5 -- A --M141=-Cjk--:.:PO-Eia--.-_---=---.--. : ....-,.------1:,-:;:-:----,1:::,:-.7. --__--:-,----;---....--.._ __------&::...::::_-;_:::_-.7 :::.1 --:;-% --7\_-2,_-_..,.,_-- -7, o---1:-.Eisr_171E---S:mALLESTA-titittR-oy- UTENSILS14NEC MARY- :::_-_------:-__. -- 11;1.COO.KING, :--,--.---.--=-F-7,--7---:----:------,-.:- - -

-;--:----,---_.------,-,- . ------,:-,---_-. -Y.04:4*--THE;;;;gRtiffitt-A0E-RTAStING FOOD? ------.:_r.,:---:,__:- - - .---__--:,- 74E -kP mcipf---P0-ettl=-OFtA:13ftgSFIA-N-TEA-b-Of --_------2----= ._...! -.....01:NO.ERS-:7-7:TN:, OR,VAsmo PANS? -.7-- 7:-.------:. , ---- __------, -' 7 1liii:61-4A.N-, 14QT;.:-.00Y.---7-41i,;TERliet,_:-VtAgitiliE----,-':--S© AY - _ ------"; LS ES.AND THEN TINS,E:-IN --cLEAN; 2 ScALD rii"6- WATEKY ---_-: -:-F---___- ., r 'Zs'

"EWS:WiF kg:41$ 010..-:rCO I4 jj3 P ASP 976K11,1. IPTFs UT EN s fr-t.7,4st_

DUST;AS.-

t-C s."T.0fr ,

MifitY= _.Et;TilASH,.. -1'3 KEI-i- AM:1..0;1:04E-TV 7,t,R. 0.-, .);5,:rf,..51....s,-,..i.,.p.----1), A.oft-..,:::: ,...,i,-.,,c---,:-:---.1--.---=.:-: , ...._ ..,...... , . .... , --.---.1...,: -,,_...,-- ...... -...... ,..,,...... -;....--..- ..,- E----:tilfta,iii-..P13P,3g: fil.,-,-FOID.DIP:AAT-:14YEAAiig.:.7, -,-.: ..-:*-', 7p: -"`';',,':' 50ovEp-'#408--;,Eti-20A1.1:0 .g, .----- ;NA ''.'.- e ' .. -t l 1 % .4,44 -. -..--"-: -r:(;:;. -1-51;''.'" ,.., 54

t 1...&;-..IDOi*-61.1111ECAN- OPENERAFTER EACH USE TO PRE- vgqi,,goko-UP OFFOODPARTICLES ANDRESIDUE? 110-74:44.15-t UP ALL SPILLSIN THE REFRIGERATORttr4p TO REMOVE ANY FINGERMARKS - ON It: - , ..1E--FFARATE'AND WASHALLWASHABLE PARTS OFTHE UP - THE OVEN FOR SPILLSAND CLEAN IT AS -QPT471AIS:-T.HE OVEN I S. COOLED.

FJNAL. -CHECK OF:THE KITCHENTO MAKE -:..-tiiRE:::"THRtEVERYTHING ::.% CLEAN AND ORDERLY?

9 ". 55

IV.Lesson 4:, Measurement A.Objectives: 1..The student will be better-able to select, identify, and use the following measuring utensils:dry measuring cups,, liquid measuringcups, and measuring spoons 2.The student wil14kie better ableto differentiate between -rtnthods of dry and liquid ifeasurement. 3.The student will bemore aware of the need for. accurate measurement. B.Generalization: 1..PropOz measuring technique§ lbadto a better assbrance of recipe succeas. .

C. Pretest 56 Leai-ning Activities: '.

.1.Information Sheet:(Visually impaired student)"Pouring and Measuring" . 57 2.Teacher LectureDemonstration:- Propfer-wasuringtechniques. 3.Practice, Lab. -Measuring ingredientsand. meking,d-curge 4.Discussion: Why is there.a needfor proper measurement-- and standard nEasuremeritsf E.Post-test .. 4 4 Further Activities: 1 Corrpare standard measurementsto tivtric irdasurerrents. will the change affeCt recipes? Row Suggested Resource:

1."Prerecorded Instructions forTeaching Food Preparation Skillsb (Measuranent)".- Department of Hive &and:tics*. Education, Oklahoma State Univer,sity- Rotes .to the Teacher- t 1.Wlen giving the pre- and.po?t-test to. a eduCationally b lind student, have the's t list item :from Question- Onen. a separate "'Sheet of is Paper.

I row - , \it : i

...

1 .

Sta 56 /

MEASUREMENT NAME RE-TES-T CLASS T: 0 -POSSIBLE POINTS. DATE

1. GIVE THE CORRECt,PROCEDURE FOR MEASURING THE FOLLOWING. iti3/40,ETHE UTENS I LS 'ANVOR EQUIPMENT THAT WOULD BE USED.

SU POINTS)* 44.4. '44* ; .49

INGREDIENTS . MEASURE. g4611§Abiligf

. . 1 /2' C. WATER .r -0. 4? .

1 ' . - \ . 4.1 . 9 .

?TBSP.. VANILLA . . . C i . . . -,...\ i . ...

. - , . e' -I -1/4 TIP.78.,A1,T . ,

..,, ._

2'. EXPLAINHOV/YOU'WOOL MEASURE 2. 1/ :C.- OF* ELOUR. WHEN SHOULD _FLOUR" BE TEIrAND WHY? (5POI NTS)

1 , . ,Exp:am '.THEDIFFERENCE, BETWEEN SUGAR) .;;BROWN:'$(.1GAR4AND POWDERED SUGAR 5 56A

EASUREMEKT NAME RETEST -KEY P.ASS POSSIBLE POINTS DATE

1. GIVE THE CORRECT PROCEDUREFOR'MEASURING THE FOLLOWING. NAME THE UTENSILS AND/OREQUIPMENT THAT WOULD BE USED. (.5() POINTS)

. . .

INGREDIENTS . HOW TO UTENSILS AND/OR

mEApRE . EQUIPMENT Uali

. iSET'ON LEVEC LIQUID MEAS- 1/2 C. WATER SURFACE AND URING CUP BEND TO CHECK

AT EYE-LEVEL. .

t .

--,- POUR v4NILLA . 1\TBsp, 2TBs1'i. VANILLA INTO MEASURING MEASURING SPOON UNTIL , . SPOON EULL;'REPEAT. !JO' NOT POUR . . 0. . OVER MIXING - .,BOWL. . . . ; FOUR SALT INTO ,,Y 1k. MEASURING SPOON 1/4 TSP. MEAS- 1/4ISP SALT UNTIL OVERFLOW- URING SPOON IA; LO/EL WITH SPATULA. DO NOT . DO OVER MIXING__ i . , BOWL

. 2'.'5PLAIN HOW YOU' WOULD MEASURE 2 1/2 C.OF U WHEN SHOULD_FLOUR BE 'SIFTED AND WHY? (5POINTS)

3 SIFT FLOUR, SPOON-SIFTED FLOURINTO 1 C. OE SURING CtIP QVERFLOWING. "LEVEL WITH .SPATULA. KEPEAT' FOR C. AND 1/Z C.,FLOUR SIFTED BEFORE MEASURING BECAUSE PART _lap ARE MADE SMALL AND MAY BE.MORE.FLOUR THAN YOU

NEED. .

1. , ,4 56B

3. EXPLAIN THE' DIFF61ENCE BETWEENMEASURING WHITE'SUGAR, BROWN SUGAR/ AND pongozsupAR. (5 POINTS) - / --. WHITE SUGAR -.' ;POOR:INTO MEASURING CUPUNTIL OVERFLOWING. EVEL 'WITH SPATULA. 11 -. BROWN SUGAR-I ACK INTO MEASURING CUP.,

-,".'r LEVEL% . t. \\\ 4 t

#.1

# ZNAME ` CLASS DATE

THE MECUANI(MF MEASURING .1, So WHETHER YOU WANT TO *MAKE,A GLASS OF LEMONADE, SOME,,

CHOCOLATE 'CHIP CO6KIES, A TACO CASSEROLE/OR A 'COMPLETE

ME4, ,YOU MUS).,KNOW-HOW TO .M.EASUR INGREDLENTS SINCE

INGREDIENTS MAY BE EITHER LIQUIDORSOLID", YOU WILL NEED

TO LEARN THE. CORRECT PROCEDURE FOR'MEASURING BOIH_LIQUL AND SOLIDS,

Al.LIQUIDS

BEFORE LEARNING TOMEASURE LIQUIDS, :Vat MUST MASTER ' .. THE TECHNIQUE OF POURING!. THERE ARE THREE1METHODS WHICHMAY

BE USED:--isTHE SENSING METHOD,THE 'WEIkITMETHOD, OR THE FINGER METHOD, THE CHOICE 'IS . UF13TO. 'YAWBUT, IN EACH . CASE, IT TAKES PRACTICE;

THE SENSING 'METHODIS BASED ON THEFACTTHAT

COOLNES§. OR 'WARMTH ,OF A LIQUID IS- TRANSFERREDTO

THE 'OUTSIDE OF. A -CONTAINER, START 'PLACING'

'YQUR HAND AROUND A GLASS OR 'CUP PLACEYOURINDEX'

FINGER O1JHE OUTSIDE OF THE. ,CUPAT THE LEVEL"YOU ,WANT THE LIQUIV TO REACH, ..,SLOWLY POUR(HE !A LIQUID' : INTO THE ,CUP OR GLASSUNTIL YOUFINGER "CAN \FEEL THE WARMTH OR COOLNESS-THROUGH, THE CONTAINER. WHAT- TYPE OF CONTAINER WOULD BE ,A GOOD CHOICE FpRp-us a.. METHOD? . .,.. ,- , , ,t5,-*, 2, FOR THE WEIGHT METHOD,THE DESIRED AMOUNT OF LIQUID , ,,,---. IN'CUPS..GLAStES,,OR,OTHER CONTAINERS IS JUDGED BY I r THE VEIGHt OF THE'CdNTAINER... ? 3, IN USING -THEFINGER METHOD; BEGIN -SY HOLDING TIE',

GLASSOR CUP fN YOUR.HAND WITHYOUR, TOMB AND MIDDLE

FINGERINSIDE `SHE CONTAINER /\T THEDESIRED LEVEL:OF.'

\ THE LIQUID. POUR. SLOWLYUNTIL Ti-LIQUID TOU.64, THE TIP OF YOUR: INDEX,,FINGER.. +

Y \a, LET'S TALK ABOUT SELECTINGAND USINGATASILS FOR

,MEASURING LIQUIDS. WHEN YOU HAVEBEEN WORKING IN THE KITCHEN FOR A WHILE, YOU MAY D THAT CUPS AND MEASURING.UTENSILS WITH HANDLES ARE EASIER 10 USE., ALSO, YOU' MAY DISCOVER' IT 5

A IS EASIER TO POUR FROM A LIQUIDMEASURING CUP THAT HAS}k . LONG NARROW SPOUT. A COUP-LEOF TIPS TO REMEMBER. ARE TA

ALWAYS WORK CLOSE TO BUT NOT DIRECTLY=OVER THE MIXING:BOWL"

WANMEASURING To MINIMIZE SPILLING,ANDTO REST THE MEASURING

SPOOFS OR CUPS ON THE COUNTERTO HELP KEEP 'THEM LEVEL, SOME OF THE UTENSILS YOUMAY:USE TO MEASURE LIQUIDS hRLDISCUSSED AS FOLLOWS, (THESE 'ARE' IN ADDITIONTO THE GLASS'Li9dEASUli'M ,

, CUP):

A METAL_OR PLASTIC MEASURINGCUP WITH GROOVED LINES:

THIStCUP WILL 'HAVE,T(ACTILEMARKINGS AT 1/4CUP,

1/2 CUP, 3ACUR, AND"CUP. WHICH POURING:TECHNIQUE(S) WOULD, YOU USE FOR THIS MEASURING CONTAINERf4 'I A GRADUATED MEASURINGCM. GRADUATED MEASURING 'CUPS,

COME IN DIFFERENT SIZESMADE TO.MEASURE.ONE SPECIFIC

QUANTITY, WHEN FULL, SUCH AS 1/4cu , PLACE THE INDEX FINGER' AT THE.:LEYEL-.DESIRgIMAKING SURETHE.

' TIP OF THEING,tii:Is RESTINGtON:THETOP 'EDGE, !OUR_ -.- SLOWLY UNTIL.01E-Lf04-TOUCHESTHE FINGEZ.

94 t o .t ,, 459 . f " . 4st ii-':. 4, ; d o "7 , . ' ?4'MEASURING SPOONS: .METALME&SURING SPOONS COMEIN P t, 0. sizisloP 1/4 TSP., 1/2TSP., 3/4 Tsf.> 1 TSP., AND. 0 1 o ,1-Trtsg: TtitsESPOONSCAN BE -BENT SO THE BOWLOFTHE . °. , . ,- , . i ;, , t 'SPOONIS AT A RIGHT ANGLETO . THE' HANDLE.. BYKEEPING . .4. '. 0 . 9 d k / 1 t!.iclubs: on rw.PE-MOUTR,CONTAINEt,,YOU CAN : 0 ;;' .t ' '.SiMPLY LOWER°THE BENT:SPCON'INTO THE LIQUID AND LIFT 6:: .-, . . 0 I

.. 4, . :4 1 le . THE SPDONDUT:FULLAND LEVEL. ApTHERIMETHOD IS 0 - . _ e--, . % ., : \,/ TO PLACE YOURINDEXFINGER OF THE HAND HOLDING.THE a - . * °:. ,BOTTLE.OVER THE BOTTLE OPENINGTae CONTRQL THE FLOW

,t/ r-'".-"' OF THE LIQUID. 'THEN SLOWLY POUR THE LIQUID UNTIL

.. .THdMEASURING'SPOWISFULL.. .

- .'-HOW DO YOU MEASURE SMALL AMOUNTS,SUCH ASA)DROP OF fOOD

- COLORING? SOME TTLES COME WITH A "DROP" Tp) Oi ORDER THAT

4 . AST. ONE DROP OF,LYQUID'COMES OUTAT AJIME.' OR YOU ;MAY

:.,. t DIP A CLEAN.TOOTHPICK INTO'THE.BOTTLE.OF FLAVORINGFLAVORING OR,COLORING, ...., AND THEN GENTLY STIR THE SLIPPED OD OF THE TOOTHPICK THROUGH

. . THE MIXTURE

r. nHATABOUT HOT LIQUIDS?BASICALLY H LIQUIDS ARE . r 4 . . MEASURED 1N THE SAME MANNER AS COLD L UIDS.,WITH SOME PRECAUTIONS!

SCAREMUST' BE TAKEN THAT THE .FINGERS D A NOT COMEINIO8ONTACT ;

'WITH HOTSUBSiANCE. IF A_ RECIPE CALLS FOR BOILING WATER, 'I.:. 0.

THE 'SAFEST WAY SiTO MEASURE IT BEFORE YOU POUR IT-INTO THEvt.... : '}154N.

, ) - 4 B. DRY INGREDIEJIT&

1,4°

/-.:- q

A. BIP'AETHODr:: AGAIN;,IT' IS' EOFER10%THELINGREDIENTS ....,:,

. ,C ' 1 '%:'',''',*. ARE 'KE IN WIDE MOUTH, CONTAINERS. SIMPUIDIP 60 , .

THE MEASURING CUP INTO THE INGREDIENT UNTIL

CUP IS OVERFLOWING, THEN, WITH THE.CUP HELD

*OVER- THECONTAINER OR A PIE,C; OF WAXED PAPER,

SLOWLY SLIDE THE. STRAIGHT EDGE OF A SPATULA

KNIFE OVER THE TOP OF THE CUP PUSHING OFF THE

EXCESS, WITH YOURINDEX FINGER, LIGHTLY CHECK

FOR ANY HOLES OR BUMPS IN THE TOP SURFACE,

B, SPOON METHOD: DIP THE MEASURING SPOON INTO

. THE CONTAINER OF DRY INGREDIENTS, MAKE

A HEAliNG SPOONFUL, LEVEL THE SPOON AND 24CK

THE TOP SURFACE'AS INSTRUCTED ABOVE.

2. SEAcONINGSi

FOR SALT; PEPPER,-,OROTHER DRY SEASONINGS, POUR

. A SMALL AMOUNT OF-THE SEASONING INTO THE'PALM OF YOUR

HAND. THEN USING THE DESIRED MEASURINGSPOON, FILL,

.AND GENTLY-LEVEL IT DISORD THE EXTRA SEAS9NINGAND

RETURN THE MEASURE SEASONING TO THE PALM OF YOUR HAND,

USING YOUR THUM AND INDEX-FINGER,PINCH A SMALL

AMOUNT OF THE SEASONING AND SPRINKLE IT OVER THE FOOD.

BY RUBBING THE TWO FINGERS TOGETHER, If YOU ARE SEASON NG_

YOUR FOOD AT THE TABLE, SHAKE THE SEASONING ONTO YOUR

HAND FIRST TO DETERMINE HOW FAST THE SEAS() ING.IS

,COMING OUT OF THE SHAKER.

. THINGS FOR YOU'D!. Da O

1, EXAMINE AVAILABLE.LIUQID AND .DRY'MEASURING UTENSILS,

2, 'MAKE LEMONADE USING A DRY MIX,

9'6 61

REFERENCES

1. BERNARD, E. "SUGGFSTIONS FOR ArnTNG THE AIWA :"

NEW YORK: AAERICAN4FOUNDATIONFOR THE BLIND, INC. THE HOME SERVICE STAOOF THeUBLIC SERVICE COMPANY'

OF COLORADO. "A MANUALOF PRO RAM INSTRUCTIONOR THE, VISUALLY HANDICAPPFD HOMFMAKFR," DENVER 20'

AUTHOR, 1974.

3. "IT ISN'T ALWAYS EASY...BUT IT'S POSSIBLE."

AVAILABLE FROM THOMAS J. LIPTON, INC., 800 SYLVAN'

AVENUE, ENGLEWOOD CLIFFS, NJ 07632.

4. SCHROEDER, R., AND WILLOUGHBY,D. e2 THE BLIND COOK." Du MOINES: NATIONAL.FEDERAT

OF THE BLIND,

.o,

--; 62

MEASMREMENT NAME LABSHEET cLASS

- DATE

AFTER VIEWINGTHE TEACHER DEMONSTRATION,THE TEACHER WILL DIVIDE THE CLASS INTOLAB UNITS. WITH YOUR LAB PARTNERS, GO INTO THE KITCHEN LABAND PREPARE THE FOLLOWING USINGTHE METHOD DEMONSTRATED:

TEN-MINUTE FUDGE

3 SQUARES.UNSWEETENED CHOCOLATE

4 TABLESPOONSBUTTER OR MARGARINE

1/2 CUP CORNSYRUP

1 TABLESPOONWATER

1 TEASPOON VANILLA

1 POUND CONFECTIONERS'SUGAR

1/3 CUP NONFATDRY MILK

1/2 CUP CHOPPEDNUTS

1. MELTCHOCOLATE AND BUTTER ORMARGARINE IN TOP OF DOUBLE BOILER OVER BOILING WATER.

2... ADD" CORN-SYRUP,WATER, VANILLA, AND STIR.

3, SIFTTOGETHER CONFECTIONERS' SUGAR ANDDRY MILK. ADD GRADUALLY TO MIXTURE IN DOUBLEBOILER, STIRRING CONSTANTLY UNTIL SMOUTH.

.4, REMOVE FROM HEAT,ADD-NUTS, AND STIR,

5, POUR INTO GREASED:CAKEPAN,

6. MARK INTOSQUARES WHEN MIXTURE HAS SET,

7. CUT WHEN COOLAND SERVE.

93,

A I

. - .4-BELOW, XPLArN EXACTLY HOW EACH WAS MEASUREDAND WHAT .UTENSILS AND/0 EQUIPMENTWAS USED.

I V

.44 4

a 9.

99 64

ASUREMENT NAME QSI-TEST CLASS rUPOSSIBLE POINTS DATE

I. EXPLAIN HOW THEFOLLOWING WOULD BE MEASURED. IticUD'E' WHAT EQUIPMENT AND/OR UTENSILSYOU WOULD USE. (5 /POINTS) 1 I C. SOLID SHORTENING:

1/2 C. LIQUIDCOOKING OIL:

2 TSP. WATER:

3/4 C. POWDEREDSUGAR:

1 1/3 C. BROWNSUGAR:.

*1 C. WHITE SUGAR:

1/4 TSP. Fool)COLORING:

10Y ARE STANDA.RD MEASURING UTENSILSUSED WHEN COOKING? 'POINTS)

100 MEASUREMENT NAME

85-TEST EATE'LASS

1. EXPLAIN HOW THEFO4LOWING WOULD4BE MEASURED. 1KUDE WHAT qUIPMENT AND/OR UTENSILSYOU WOULD USE. I POINTS)

1 C. SOLIDSHORTENING: SPOON INTO MEASURINGCUP., MAKE SURE TO PRESS TOGETHER. LEVEL WITH SPATULA.

1/2 C. LIQUIDCOOKING OIL: POUR INTO'LIQUIDMEASURING CUP. SET ON LEVELSURFACE AND BEND TO CHECK AT EYE LEVEL.

2 TSP. WATER: DIP MEASURINGSPOON INTO CONTAINER OF WATER. REPEAT.

314 C. POWDERED'SUGAR: SIFT SUGAR. SPOON SUGAR INTO .MEASURING CUP UNTIL OVERFLOWING; LEVEL WITH SPATULA.

1 1/3 CA BROWNSUGAR: INTO 1 C MEASURING CUP. c REPEATEPEAT FOR 1/5 C.

1 C. WHITE SVGAR: SPOON SUGAR INTOMEASURING CUP UNTIL OVERFLOWING; LEVEL WITH SPATULA.

1/4 TSP. FOODCOLORING: ADD DROPS TOMEASURING SPOON UNTIL FULL.

ItilY ARE STANDARD MEASURING,UTENSILS USED WHEN COOKING?' 5 POINTS)

ITNILL HELP INSURETHE SUCCESS OF YOUR PRODUCT.

10.E 2 65

V.Lesson 5: Practicing Cooking Skills

A. Objectives:

1. The student will be better-able to compmeihend,basic cooking terns. 2. The student will bebetter able to demonstrate various

cooking skills suchas : sifting dry 'ingredients,folding, -beating, creaming, whipping. 3. ,The student will be better able to applyknowledge of measurement and cooking skill inpatparing selected cookie 'recipes.

B. Generalizations:

1, 'Skill in preparation of food can be usedto 6at.isfy farm Yr ,values and goals. . 2. More satisfactory resultsmay be obt'AinRci when one is familiar with the termsused in the recipe.

C. Pre-test 67 D. *Learmulglketimities: I.

1. , Information Sleet: "CoodgingTemms" 69 ,2. Information Shleti (Visually inpaired student). " Cooking Salle' 7 3.. Teacher Lectureremonstration: Practicing cooking;skill&. 4. Cooking,Terns Bingo:. Agane,to review cooking terms 73 5. Information Sheet: "Cookie Primer" 74 6. Cookie Worksheet 77 7. Lab: Plan, 'prepare) and evaluatethree, types of cookies. 7Pieferably dropped,bat, and moldedas these would freeze . and pack best for outdoor meal..) 79 . E. Post-test 81 F. a airther Activities:

1. Plan, prepare, and evaluateoncv type of cookie not pripared in class.

. Suggested Resources:

1.1 Parphiets "BettEr,Bakine' Proctor and Gamble b. "All About Home Baking"- General Foods 2. Filmstrip. a. "Cooky Wise" -tGener'al Mills,Inc. 0

102 66

Notes to the Teacher:

1. Instructtheedur_atiOnally blindstudent to use a semate sheet ofbraille paper forthepre-test, Thestudentshould list :rnmters from the lefthand column folloWed by the appropriate. letter from the righthand column.

2. Provide the educationally blind,student with a flannel -board and bulletin board tacks forthe "Cooking Terms Bingo"gam. The student willuse theblocked-offbraille Binge card and braille in tie words. Asthegam._ikplayed,thestudent v will mark each block calledwith bulletin board ,tack.

3. For the post-test, instructtheeducationaCblind student. to coupletsall "across" words first. Student finds maker I. To determinelengthof answer, he countsthe spaces 4 starting withthe oneimmediately afterthe number.The double cellsofdots 1,2,3,4,5,6 repre,sent theblack-out squares. Theletters, are brained inthe spaces which ar divided by a dash,or a number and a hyphen or onlys if it is a two-digit number.

4. Before the cookout unit,.you should cover materials, on casseroles; quick breads, salads,and beverages.

S .4 4

) 67

PRACTICING COOKING SKILLS NAME RE-TEST CLASS POSSIBLE POINTS VATE

MATCH, THE FOLLOWINGWITH. THEIR DEFINITION: A. 1. BAR COOKIES A. DRO4EDIN MOUNDS ON A COOKIE SHEET

2, DROP COOKIES B. ROLLED INTO BALLS

3, PRESSED COOKIES C. ROLLED-TO bESIRED THICKNESS AND. THEN CUT INTO SHAPES

4. MOLDEI\ COOKIES D. RICA) 'CAKE-LIKE TEXTURE

5. ROLLED COOKIES E. SPRITZ

F. THIN, CRI.$P COOKIES

13. 1. BEAT A. MI TWO ORS, RE INGREDIENTS

2. BLEND,_ B. MIX ITH "SQUARE MOTION

3. CREAM. C.' To COMBINE INGREDIENTS

FOLD D. MU WITH CIRCULAR MO ON

5. MIX E; W AND OVER moTION,

6. STIR F. FORM INTO SHAPE 7, 7. WHIP G. _MIXING USING CUTTING MOTION. DOWN AND ACROSS BOTTOM

H. BEAT VIGOROUSLY T ADD AIR'

MIX.SUGAR AND S RTENING -UNTIL SMOOTH AND CREAMY

J. TO MAKE A MIXTURE SMOOTH) *USING AN UP AND OVER MOTION,

104 68 \

SO k ,, , C. 1. BAKE A.---' MIXTURETHAT WILL POUR OR I DROP

L...4_ 2. BATTER B. To LIQUIFY BY EAT

3. CooL d C. PUT DRY SUBSNCES THROUGH A SIEVE k

4. DOUGH D. MIXTURE THAT WILLNOT POUR OR DROP . 5. GREASE E. FOODS BECOME BROWNBY EX- POSURE TO HEAT

. ':6. MELT F. FLATTEN TO DESIRED THICK- NESS

7. ROLL G. To COOK IN ANOVEN

8. SIFT H. RUB PANLIGHTLY WITH 'SHORTENING'OR OIL

I. HEAT OVEN tOCORRECT TEMPERATURE

J. To LOWERTHE4TEMPERATURE 67A "

ACTICING COOKING SKILLS NAME' 'E=TEST KEY cLASS rUPOSSIBLE POINTS DATE

. MATCH THE FOLLOWINGWITHTHEIR CORRECT DEFINITION: Al N D 1. ,BAR dopmEs A. 'DROPPED IN MOUNDSON'A COOKIE* SHEET- A

LA 2. DROP6COOKIES B. ROLLED INTOBALLS .

3.. PRESSED COOKIES C. ROLLED TO DESIREDTHICKNESS 1' AND THEN CUT INTO SMAPES B 4. MOLDED COOKIS D. ArcHcmd-LII

F. THIN, CRISPCOOKIES

. a_ 1. BEAT A. mix TWO.00 MOREINGREDIENTS A 2. BLEND B. MIX WITH SQUAREMOTION __I_ 3. CREAM C. JOCOMBINE INGREDIENTS.

4. FOLD . D. MIX WITHCIRCULAR MOT-ION

5. Mix E. UP AND OVERMOTION 0 CLIL 6. STIR "/ F.. FORM INTO SHAPE __H_ 7. WHIP MIXING USINGCUTTING MOTION DOWN AND ACROSS BOTTOM'

Ms BEAT VIGOROUSLYTO ADD AIR

`MIX SUGAR AND SHORTENINGUNTIL SMOOTH AND CREAMY,

J. 1.0 MAKE A.MIXTURE-SMOOtH, USING AN UP AND OVERMOTION.. 68A

C. _a__ 1. BAKE A. MIXTURE THAT 41aOOUROR DROP $

_A__- 2. BATTER B. TO' LIQUIFYBY, HEAT

_J__ CooL C. PUT DRY SUBSTANCESTHROUGH' A SIEVE iD__ 4. DOUGH . D. MIXTURE THAT WILLNOT PQM OR DROP _H__ 5. GREASE T. FOODS BECDP BROWN BY EXPOSURE.TO HEAT

4 . B__ 6. MELT F. FLATTEN TO "DESIREDTHrCKNESS

_E__ 7. DOLL G. To COOK IN ANOVEN C._ 8. SIFT H. RUB PAN tIGHTLYWITH SHORTENING l',OR'OIL

I. HEAT OVEN.T6CORRECTTEMPERATURE, J. To LOWER THE TEMPERATURE

ip o

107 4.2 69

AME LASS DATE

COOKING TERMSAND DEFINITIONS

1. BAKE- TO COOK IN AN OVEN

2. BATTER -.A MIXTURE OF FLOUR, LIQUID,AND OTHER INGREDI- ENTS THAT'WILL POUROR DROP

.3. 'BEAT T4 MAKE A MIXTURESMOOTHJ'*4SING AN UP AND MOTION.. OVER. AC 4 BLENDEND TO MIX TWO OR ;1404INGREDIENTS THOROUGHLY 5, BROWN TO MAKE FOODS BECOMEBROWN BY EXPOSURE TOHEAT 6. Coo4- TO LOWER THE TEMPERATURE

7. CREAM T ONE OR MORE FOODS UNTIL SMotTHAND CREAMY; USUALLY A S'TO FAT AND SUGAR

. , H. A MIXTURE OF'FLOURLIQUID, AND OTHER'INGREDIENTS. THAT'WILL NOT POUR OR DRIP

-9. NLD- TO MO( INGREDIENTS. BY USING - TWO-MOTIONS,-CUTTINt STRAIGHT TIOWN THROUGH 'THEMIXTURE AND ACROSSTHE BOTTOM' OF THE BOWL, TURNINGTHE MIXTURE OVER AND OVER 4 10. GREASE TO RUA.PAN LIGHTLYWITH SHORTENING OR C .- OIL- N . 11. MELT -''TALIQUIFY BY HEAT

12. Mix -1D-COMBINEINGREDIENTS 13. PRE =HEAT TO HEAT AN OVEN TO THECORRECT TEMPERATURE BEFORE PUTTING FOODIN TO COOK

. , 14. ROLL TO FLATTEN TO DESIREDTHICKNESS BY USING A ROL- LING PIN

SIFT - TO PUTDRY SUBSTANCES THROUGHA SIEVE 1 jr$T1J3-TO-MIOITH A CIRCULAR MOTION, USING.ASPOQN OR x. FORK. 17.''WW-- TO BEAT VIGOROUSLY SO ASTO ADD-AIR "_ 6. NAME I CLASS DATE

THE EGG AND , YOU

,MANY RECIPES CALLFOR A WHOLE EGG, AN EGG YOLK, OR

AN EGG WHITE. CRACKING A SEPARATINGEGGSjARETWO BASIC SKILLS YOU WILL NEED TO LEARN.

1, CRACKING

THE EASIEST WAY TOCRACK AN EGG IS TO HOLD THE EGG

INANE HAND BETWEEN YOUR THUMB AND FINGERS: FIRMLY TAP

THE *SIDE OF THE EGG ON THE EDGE OF ABOWL. DO NOT TAP TOO Aq LIGHTLY OR THE SHELL.WiLL NOT BREAK ALLTHE WAY THROUGH.

AEITHER SHOULD YOU "SMASH"THE,EGG AGAINST. THE BOWL OR 2.4 YOU WILL HAVE THE TEXTURE OF THE EGG SHELLSIN YOUR FOOD.

HOLD THE EGG OVER THEBOWL AND GENTLY PULL THE SHELL APART 1

WITH YOUR THUMBS ON EITHER SIDE OF'THECRACK. THE EGG WILL:.

FALL OUT7OF THE SHELLANI5 INTO THE BOWL. YOU.MAY WISH TO

0EAK THE EGGINTO A SEPARATE CONTAINERAN ORDER. CHECK .*- N FOR SHELL FRAGMENTS.,

1 2. SEPARATING

THERE ARE A NUMBEROF WAYS TO SUCCESSFULLY SEPARATETHE

YOLK dF AN EGG FROM ITSWHITE. TWO DIFFERENT METHODSWILL BE

EXPLAINED HERE. BOTH METHODSWILL REQUIRE THE USE OF THREE

BOWLS: THE-FIRST TO CATCH THE WHITE AS IT ISCRACKED. THE . -SECOND TO HOLD THE WHITES ASTHE t6 IS SEPAR94, AND DE

THIRD TO HOLD THE~ YOLK`. r

At:SEPARATING BY: ND,. NO AD6ITIONAL UTENSILS-ARE

NECESSARY FOR THIS,FIRST`METHOD. CRACK THE EGG 71

5 .ASEXPLAINEDABOVE. HOLD THE EGG UPRIGHTAND LIFT. OFF THE TOP HALF OF THE SHELL AS THE BOTTOM HALF

IS CUPPED IN YOUR HAND.- SOME OF THE WHITE WILL

SLIPINTO THE BOWL. AS THE TOP OF THE SHELL IS

REMOVED. NOWPOUR THE EGG FROM THE SHELL INTO

YOUR HAND.'KEEP YOUR FINGERS FAIRLY CLOSE TOGETHER

AND LET THE WHITE SLIP THROUGH WHILE KEEPING THE

a YOLK BACK. WHE.4 YOU DO NOT FEEL ANY MORE WHITE,

SLIP THE YOLK INTO THE THIRD BOWL. SOMETIMES,

ESPECIALLY IN OLDER EGGS, THE YOLKWILL BREAK AND

MIX WITH THE WHITE. IF THIS HAPPENS THERE IS NO

WAY TO SEPARATE THEM. °PUT THIS EGG ASIDE TO BE

USED LATER IN-ANOTHER'RECIPE.

B. SEPARATING USING A COMMERCIAL SEPARATOR. AN

EGG SEPARATOR IS EASIER TO USE BUT REQUIRES SPECIAL

PURCHASE, IF YOU CHOOSE TO USE THIS METHOD" PLACE

THE SEPARATOR OVER A CUP OR SMALL BOWL.tRACK THE EGG AS YOU HAVE LEARNED AND EMPTY ITS CONTENTS INTO

THE SEPARATOR. THAT IS ALL THERE IS TO IT! THE. I WHITE AUTOMATICALLY SLIPS THROUGH THE SLOTS WHILE THE YOLK REMAINS IN THE' SEPARATOR.. LIFT THE

SEPARATOR UP SLIGHTLY TO CHECK'WITH YOUR FINGERS .

:FOR ANY WHITE.STILLCLINGING TO TIE BOTTOM.. POUR

THE EGG" YOLK INTO A SEPARATE BOWL." AGAIN, IF THE

YOLK BREAKS YOU 'WILL HAVE TO USE THE EGG FOR SOME

. THING ELSE.

. hIo 72

BEATING .

EGG WHITES USUALLYARE BEAT TO LIGHT AND FLUFFY

"SOFT PEAKS" WHENTHEY ARE,ADDED SEPARATELY INA RECIPE.

USE A BOWL SLIGHTLYLARGER THAN THE MIXTURE YOU WILLBE

BEATING, PREFERABLY WITH STRAIGHTSIDES. THE BOWL.SHOULD

BE ABSOLUTELY CLEAN AND FREE OFANY GREASE SINCE GREASE

WILL REDUCE THE VOLUME OF.THEEGG WHITES. p IF YOU ARE USING AHAND MIXER OR, PORTABLE ELECTRIC

XER, MAKE SURE THE BOWL WILL NOTMOVE AROUND BY SETTING

A DAMP CLOTH. IF YOU ARE USINGA LARGE ELECTRIC

MIXER, BE SURE THE BOWL IS SETPROPERLY IN THE BOWL STAND

ANY TIME YOU USEAN ELEGTR -IC APPLIANCE,' BE SURE'yOUKNOW

HOW IT OPERATES. BEFORE USINGTHE MIXER IT IS A GOOD IDEA

TO"PRACTICE INSERTING THEBEATERS SECURELY, PLUGGING'IT IN,

AND TURNING IT ON AN6OFF. GUIDE THE BEATERSAROUND T1-)

BOWL: TO INSURE MIXING.ALL-INGREDIENTS. ALWAYS ALWAYS STOP 'THE MIXER BEFORE SCRAPING DOWNTHE_SES.WITH A RUBBER

SCRAPER. . c LIFT THE BEATERS FROMTHE. BOWL AND LIGHTLY TOUCH THE / EGG WHITES WITH YOUR FINGERTIPS TO DETERMINE-WHETHERTHE

,EGG WHITES STAND IN SOFT PEAKS. SOMETIMES A RECIPE WILL

GLVE:THE_LENGTA'OF:BEATOGTRIE ?COMMENDED. YOU MAY CHOOSE

jI TO:USE YOUR TIMER AT-LEASTUNTIL YOU BECOME MORE EXPERIENCED WITH THE "TOUCH" METHOD.. 1

72A

'4.

THINGSfallYOUIil DD.

I, _PRACTICE CRACKINGAND SEPARATING AN EGG,

2. AFTER AN EGG IS CRACKED, BEATTHE EGG WHITES.

kREFERENCES

1; BERNARD, E. "SUGGESTIONS FOR AIDINGTHE BLIND."

NEW YORK: AMERICAN FOUNDATIONFOR THE BLIND, INC.' THE HOME SERVICE STAFFOF THE PUBLIC SERVICE COMPANY "t OF COLORADO. "A MANUAL OF PROGRAM INSTRUCTIONFOR

THE VISUALLY HANDICAePED HOMEMAKER." DENVER,

. ,,, AUTHOR, 1974, ./

"IT ISN'T ALWAYS EASY..,BUT IT'S POSSIBLE."!

AVAILABLE FROM THOMAS J.11.I.IPTON, INC.-,800

SYLVAN AVENUE, ENGLEWOOD CLIFFS, NJ 07632. \

SCHROEDER, R.. AND WILLOUGHBY, D. "SUGGESTIOS FOR THE BLIND COOK," DES MOINES: NATIONAL \ , . FEDERATION OF THE BLIND. , /

-.1

te,

s t I 112 73

()mawTEms BINGO

Objective of Game:

(1) Students will be better able to ecmprehendbasic coo terms.

Supplies Needed:

Slips of paper containing , Caller . definition of terms -' Assistan to check Container for slips master card Master-card for each game Players Playing card (one for each. player) i Macaroni

ctions for Pla

Cooking Terms Bingo is played like 8'

2. -The object of the,game is to get five connecting s.: egverti- cally, horizontally or diagonally.

3., Each player receivesa playing card and writes or brailles his/her own arrangement of terms.

4. Macaroni is distributed foruse as markers of terms called.

5. The caller wi911 draw a slip from the container nitiait and reads the defi-

6. The ass start takes the slip from the callerand checks each term as it use on the miter card.

7. If a:player thinks his playing card hasthe,termwtdch.gOes with the definition called, he placesa macaroni on the square, containing that term.

8. When a player has filled "a completerow (vertically, horizontally, or diagonally), he calls. Bingo.

9. The caller stops the game and checks the player's card with the master card.

10. If the playei's cardcheckswith .the master card, he becomes caller and a new gam is begun-

11 3 73A

) NAME CLASS PATE

COOKING TERMS BINGO

BAKE CREAM 'MIX BEAT COOL

tRIOKIE . WHIP LIQUID SPATULA ',LEND/ 'EETM MEASURING CUP SPREAD BATTER CQOLING SIFT MELT. SACK .

GREASE FOLD DOUGH BROWN Poi HOLDER e PRE-HEAT STIR ROLL ilEASURING DRY MEA§-.. SPOONS URINGCUP ,

*STUDENT MAKES'OWN ARRANGEMENT OF COOKING TERMSTO FORM--. CARDS. AS TEACHER READS4DEFINITIONJ-STUDENT COERSCORRES- PONDING TERM WITHMACARONI.

V . NAME PLASS DATE

1 COOKIE PRIMER

iOOKIES, ARE POPULARIN EVERY. PART OF THE 'WORLD IN OUR

OWN COUNTRY) WE USE-COOKW.FOR BETWEEN-MEALSNACKS) AS DES-

SERTS, IN LUNCH BOXES) FOR PICNICS)TEAS).ORPARTIES; AND AS GIFTS 1FRIENDS,

IT IS DIFFICULTTO SAY WHAT THE PERFECtdoOKIE(SHOULD'

, LOOK ANP TASTE LIKE --_- THERE ARE-SO 'MANY KINDS. SOME ARE

SOFT AND CAKE-LIKE) SAVRE.RICH AND CRISP)STILL OTHERS ARE

.ALMOST BRITTLE,-'GENERALY) COOKIES F41-17INTO THE.FOLLOWING CATEGORIES.. II

10) r Ak 1. BAR COOKIES HAVE VAICH) CAKE-LIKE TEXTURE., THESE . COOKIES ARE VERY EASY TO MAREAS THE .COOK Er IBAKEDE IN SQUARE OR RECTANGULAR 1 ( PANS,- AfTER:BAK-* - ING) THE BARMRE.COOLEDA SOMETIMES FROSTED;_ AND THEN CUT INTO SQUARES,:tXAMPLE: BROWNIES . c 2. REFRIGERATORCOOKIES ARE USUALLY ROUND). THIN' COOKIES

WITH-A CRISP TEXTURE. , MADE mgm,A,ApugH THAT IS RICH IN SHORTNING AND SUGAR-. IRERATHER' SOFT ''DOUGH IS SHAPED INTO ROLLS-ORBIOCKS) WRAPPED ,-IN WAX 'PAPER. OA ALUMINUM1FOIL)AND MLLED-fOR AT-, LEAST TWO HOURS1 1RIN SLICES ARE-CUT FROM THE ROLL -AND PLACED ON A BAKING SHEET FOR BAKING4. THE 'ROLLS OF DOUGH WILL 'KEEP FOR .A WEEK OR:LONGERIN THg, . REFRIGgRATOR OR-EVEN LONGER IN THEFREEZER. tXAM' PLE:i DATE rINWHEELS . , e,

DROP 60KIESAAN 'BE SOFTWITH A CAKE-LIKE TEXTURE, CRISP) OA EV -BRITTLE. IHE CHARACTERISTIC COMMON' TO ALL OF THEM IS A SOFT:DOW 'MATJ§ DROPPED IN MOUNDS ON A COOKIE SHEET AND93AKEDii.:AS ARESULT, LHEY ALL HAVE A MORE-0A-.LESS IAREGULA1SHAPE, XAMPLE: :CHOCOLATE CHIP COOKIES , fitusiallEiHAvgA TENDER; YETCRISP EATING QUALITY °'AND ARICH), BUTTERY FLAVOC. IHESE COOKIE ARE HIGH IN TO . REFRIGERATED FOR ASHORT .IF-DOUGH BECOMES 74

NAME cLASS DATE

X COOKIE PRIMER o.

OOKIES ARE POPULARIN EVERY. PART OF THE'WORLD.'' IN OUR

OWN COUNTRY, WE USE-COOKWFOR BETWEEN-MEALSNACKS, AS DES- SERTS, IN LUNCH BOXES, FOR PICNICS, . . TEAS,'OR PARTIES; AND AS GIFTS 'Or-FRIENDS.

IT IS DIFFICULTTO SAY WHAT THE PERFECtdOOKIE/SHOULD'

LOOK AND TASTEILIKE- - THERE ARE. -SO MANY KINDS. SOME ARE SOFT AND CAKE-LIKE, SO ARE'RICH AND CRISP, STILL OTHERS ARE .

ALMOST BRITTLE, *GENERALLY:, COOKIES FAM.INTO THE.FOLLOWING CATEGORIES.. 4

1. BAR COOKIES HAVE A'RICH, CAKE-LIKE TEXTURE.. .THESE- . COOKIES ARE VERY EASY TO MAREAS ;THE .COOK Er IS "BAKED IN SQUARE OR RECTANGULARPANS.- AFTWBAK- - ING, THE BARkARE,COOLEDA SOMETIMES FROSTED,_AND THEN CUT INTO SQUARES,,:LXAMPLE:-' BROWNIES

, 2. , REFRIGERATOR COOKIESAR t USUALLY ROUND,THIN COOKIES

WITH-A CRISP TEXTURE. , HEY.ARE MADE FRO..A.,,POUgH THAT IS RICH IN SHORTENING AND SUGAR, IHE RATHER' 'SOFT'DOUGH IS SHAPED INTO.ROLLSARBOCKS, WRAPPED IN WAX 'PAPER. OR ALUMINUMHFOIL,AND CHILLED-FOR AT LEAST TWO HOURS,. IRIN SLICES ARE CUT FROM THE ROLL AND PLACED ON A BAKING SHEET FOR BAKING:,. THE:ROLLS OF DOUGH WILL 'KEEP FOR A WEEK OR:LONGERIN THg . REFRIGUATOR OR-EVEN LONGER IN THEFREEZER. LXAM- N PLE:i DATEPINWHEELS` e, -, DRQP COOKIESAAN'BE SOFTWITH A OAKE-LIKE TEXYURE,- CRISP, OR EV -.BRITTLE. .IHE CHARACTERISTIC COMMON' TOALL OF THEM IS A SOFT :DOUGHNAT 1§ DROPPED IN , MOUNDS ON A COOKIE SHEET ANDk.BAKED,....AS ARESULT EHEYALL HavE A MORE:OR-LESS IRREGUL4giSHAPE, , XAMPLE: CHOCOLATE CHIP COOKIES.

4. PRESSED COOKIES'HAVEA TENDER, YET.CRISP EATING QUALITY' AND A, RICH,, BUTTERY FLAVOR':. !HESE COOKIE ARE HIGH IN 'MAY,FAVE TO. 4k REFRIGERATED FOR A.SHORT TIM 4F4JOUGHBECOMES 1% . 7

4 , 4t- ST ICKY THE 'DOUGH SHOULD BESOFT..ENOUGH TO PASS , THROUGH THE OPEN ItYGS N A COOKIE PRESS AND DRQPON- \ TO A BAKING SHEET IN FANCYSHAPES. EXAMPLE : bPR I TZ

5,MOLDED COOKIESHAVE A .CR I SP). TENDER TEXTURE RICHER, OFTER DOUGH MAY CALL FOR CHILLING- BEFORE SHAPING IHE DOUGH° 'IS' ROLLED INTOUN I FORM. BALLS "BETWEEN 'PALMS OF HANDS THE BALLS 'MAYBE FLATTENED -WITH BOTTOM OF GLASS OR BY CRISS-CROSSINGWITH FORK BEFORE BAK- ING. EXAMPLE: rEANUT° BUTTER COOKIES-,

6; ROLLED "COOKIES HAVEA CRIAPOltSOFT TEXTORE DEPEND- ING ON THEIR THICKNESS. IHE STIFF DOUGH IS ROLLED OUT ON A LIGHTLY FLOURED BOARDTO-,DESIRED THICKNESS, CUT INTO SHAPES' AND BAKED. IHE,COOKIES MAY BF DECORATED BEFORE OR AFTERBAKING; ,hXAMPLE: SUGAR COOKIES .

BAKING HOTS a , , i- . 1. USEA TESTED RECIPE AND FOLLOW IT EXACTLY. . . , - 2.-1-1AvE;ALL, INGREDIENTSArROOM TEMPERATURE:: .. . ° 3. PREPARE BAKINGSHEETS .AS DIRECTED IWTHE,RECIPE.- USE- UNSALTED FAT FOR GREASING BAKING,SHEETS'AND,PANS; -* 4, . i.- ,: ... 4. STRIPEFOR 'UNIFORMITY IN COOKIE SIZE:ANIFOR,,44-SrZED AND SHAPED COOKIESLOOK'MORE'ATTRACTIYEif:.

5. 13AKEA TEST COOKIE TO SEE 4IFCONSIiTiNCY OF'DOUGH IS RIGHT. IF COOKIE SPREADS MORE THANOESMED*/ ADD.1OR2- MORE ,TABLESPOQNS Of FLOUR. IF.cooxig§tEMSDRY QR CRUMBLY/. 'ADD .1 OR Z -TABLESPOONSOf:, CREAM TO 'DOUGH.,

6. PLACECOOKIES. EVENLY ON THE BA KI NG,I/HE.ETAND-/NOT TOO CLOSE TO THE EDGE.

IF BAKING QNE SHEET OF COOKIES ,AT JIME; BAKEIN°CENTER. . OF OVEN. IF BAKING TWO SHEETS) PLACE. -ovENRACKS SO OVEN IS DIVIDED IN THIRDS;-.

LOOK .. a., s A T COOKIESWHENMINIMUM,BAKING TIMEI S 7UP ; TRY -NOT . , TO OV,ERBAKE AS' COOKIES WILL BE-.HARD ANA 'DRY. .-',,;;, Ng*,

\ 9,- REMOVE 'COOKIES FROMBAK I NG SHEET TO COOL I NG.,RACR(4111H SPATULA IMMEDIATELY; COOK IE§, CONT NOE DiTO BAKEUNTIL'', ;REMOVED FROM BAKING SHEET. _ALSO/ COOKIES- LEFT OW COOKIE SHOT, W ILL BECOME SOGGY. . . 1O. F. POSSIBLE, HAVE A SECOND COOL BAKING-SHEET READY,,AS,- COOK' t DOUGH TENDS TO. SPREAD' ON A HOT COOKIE SHEET, , I 76

0 11. WHEN COOKIES,ARE THOROUGHLY COOLED, STORE'PROPERLY.

HOW TO STORE COOKIES

STORE ONLY ONETYPE OF COOKIE IN ACONTAINER AS FLAVORS

AND MOISTURES MINGLE. STORE CRISP'THIN,COOKIES IN.CONTAINERS

WITH LOOSE COVERS. TIGHT-FITTING COVEREb*CONTAINERPARE BEST FOR,STRING SOFT COOKIES.... IF COOKIES BECOMESOFT ON.;TORW,

PLACE THEM ONAN UNGREASED BAKING SHEETIN A SLOW OVEN FOR

A FEW MINUTES TO RESTORECRISPNESS. A SLICE OF BREADIN THE 1)- CONTAINER HELPS, KEEP 'SOFT COOKIES SOFT. ,

How To FREEZE COOKIES'

BAKED COOKIESAND COOKIE DOUGH MAY BE STOREDFROZEN 9

TO,IMONTHS. PACK BAKED COOKIESIN A. RIGID.BOX, LINING THE

BOX AND SEPARATING EACH LAYER OFCOOKIES WITH TRANSPARENT

PLASTIA,WRAO. THE CLINGINGQUALITY OF'THE PLASTIC KEEPSAIR

FROM REACHING AND DRYING OUTTHE COOKIES., S 77

NAME QLASS DATE

COOKIE WORKSHEET

OF WHAT NUTRITIONAL VALUE ARE'COOKIES? I

2. UST' THE SIX TYPES OF COOKIES, CHARACTERISTICOF , EACH, AND ONE EXAMPLE OFEACH.

(

3. LIST THREEBASIC INGREDIENTS FOUND INALL TYPES OF COOKIES.' e

A WHAT HAPPENS TOcOOKIES IF YOU ADD TOO MSI'UCH FLOUR: TOO LITTLE FLOUR:

WHY.li ITNECESSARY TO CHILL SOME l*EeOFCOOKIE DOUGHS?,

1 ; 78

lie IS UNIFORMITY OFSIZE AND SLAP OF COOKIES IMPORTANT?

7, WHAT IS A TEST COOKIE? 'WHYMAKE. ONE?

8: HowCAN_YOU TELL IF COOKIES AREDONE 4KING?

9. WHY SHOULD COOKIEOBKRE iVED FRO E COOKIE SHEETS,' AFTER THEY ARE BAKED:

10. DISCUSS PROPERSTORAGE OF COOKIES.

04)

;

- 4

120 Sf 77A

COOKIE WORKSHEET (KEY)

'is OF' WHAT NUTRITIONAL-VALUE,ARE COOKIES?

PROVIDE CARBOHYDRATESFOR ENERGY.' rt ° 2 2.. LIST THE SIX stiPES.OFCOOKIES, ONE CHARACTERISTIOW EACH, AND ONE EXAMPLE OF EACH.

, . !lb BAR COOKIES CAKELIKE TEXTURE-BROWNIES . EFRIGERATOR COOKIES CRISP TEXT REDATEPINWHEELS ROPCOWLES DROPPED'BY- MOUNDS HOCOLATE CHIP COOK10:' RES$ED COOKIES7 BUTTERY FLAVOR,-.. PRITZ, -. MOLDED COOKIES CRLSP, TENDER TEXTURE- PEANUT BUTTER COOKIA 7 ROLLBW-COOKIES DOUGHROLLED 06T=S °KIES . 3, LIST THREE BASICINGREDIENTS FOUN IN ALL T PE$ OF

COOKIES, . .

FLOUR, SUGAR, LIQUIIrA, O 4, WHAT HAPPENSTO COOKIES IF,YOU ADD TOO MUCH FLOUR? . TOO LITTLE FLOURY P' T00 MUCH FLOUR DRY, CRUMBLY OQ LITTLE _FLOUR FLAT, HARD

WHY NECESSARY TO CHILL SOME TYPESOFHCOOKIE DOUGHSY %Ale RICHDPUCHS MAY'NEED TOBE CHILLEDTO: PARTIALLYHARDEN THE BUTTER OR SHORTENING. '.': 0' - HY 1$ UNIFORMITY OF SIZE AND SHAPE OF COOKIES IMPORTANT? A ATTRACTIVENESS OF COOKIESON SERVING PLA 7, .WHAT te'A'TEST COOKIE? WHY MAKE ONE? .

'FIRST COOKIE BAKED TO CHECK:ThEBATTER'0 DOUGH,.

HOW CAN'YOUIELL 1:kCOOKIES:AREDONE BAKI N , r CHECK TIME COOK1ErSHOULDBE poLDEN.BROwk; WHY SHOULD-Ci)OKIES:4 REMOVEDFROM THE COOKIE.SHEOS AFTER THEY ARE BAKEDT r-4 COOKIES BAKE. UNTILREMOVEDFROM COOKIE SHEET,: LOOKIE$ LEFTTON.00KIE_SHEET MAY BECOMEDAMP ANDSOGGY'ON.THE

BOTTOM, . 78A I

1 10. DISCUSS PROPER STORAGEOF COOKIES.

.1 TORE ONLY ONE TYPE OF COOKIE fN EACHCONTAINER. TORE c.pip, THIN COOKIES 4NCONTAINERS WITH LOOSE COVERS.'lIGHT-FITTEDCOVERED CONTAINERS AREBEST FOR SOFT COOKIES...

r ti

e- f

ifb.; 79

HAME LLASS - DATE

LAB EVALUATION-

TE YOURSELF AND YOUR LAB PARTNERS AS Tb HOW WELL YOU EUL- EILED YOUR LABRESPONSIBILITIES BY ELACING CHECKS IN THE APPROPRIATEPP COMN.P 5 = VERY GOOD, I = GOOD/ =NEEDS IMPROVEMENT. bLVE COMMENTS OR REASONS FOR EACH RATING.

RESPONSIBILITIES , OF PERSONS 1 COMMENTS. : HEAD.C66K , .

RECIPE SELECTION

RDERING OF FOOD . CHEDULING DETAILS ,- UPERVISIOU OF t MAINTENANCE OF AREA, (FrNAL CHECK)

. ASSISTANT CbQI .. .

ORGANIZING,FOOD .

UTENSILS .- _._ MEASURING AND . . MIXING,,Pf COOKIES , )ThAtNTENANCE OF,-AREA. ,. '-

-(SWEEPFLOORV : N: -,-

; ? WAITER/WAITRESS v.-_ ,, . BAKING AND` COOLING JCOOK1M--

MAINTENANCE OF,AREA' 0 1 (DRY DISHESF ' t , , . , ,. . . .

: . , $UB7 TOTALS. . . . -

: . . , . 80

RESPONSIBILITIES . OF PERSONS 3 2 1 COMMENTS -?. BUSGIRL/HOSTESS, c . . . ATTRACTIVEARRANGEr.° MENT OF COOKIES . .QN-- PLATTER . Y..... rtSETTING TABLE ., STORAGE OFCOOKIES P PTENANCE OF AREA: , (WASH DISHES) .. ...

,, . 'SUB TOTALS ...... TOTAL ,.

. -42 POSSIBLE POINTS .

. . -

, . ..

124 "

dr ,t 81

RRACTItIN.SCOOKING SKILLS NAME QS -TEST CLASS LP) MSS IBLE POINTS 'DATE

1 2 I 3

. 6

,-;

TO BEAT VIGOROUSLY-TO ADD .A113

2. 11 I.XTURETHAT WILL POUR- OR DROP

3. TO LOWER TEMPERATURE

4. Foot)t)CHANGES COLORFROMEXPOSURET-0, HEAT 8 To LI QU I FY BYHEAT

1-YPEOFCOOKIE SPRI TZ IS

.11.'CAKE-LI KE COOKIE.'

13, TYPEOF COOK I E THAT IS ROLLED OUTANDCUT'INTO . ',SHAPES Eh UDC TWO ORMOREINGREDIENTS THQROUGHLY .,.; 82

ACROSS

2. To COOK IN AN OVEN

5.. MIX _WITH IV CIRCULAR MOTION.

6. To PUT DRY INGREDIENTSTHROUGH A SIEVE

7. CUTTING STRAIGHTDOWNAND ACROSS BOTTOM OF BO

8. TO COMBINE INGREDIENTS

`9. RUB PAN LIGHTLY WITH-SHORTENINGOR COOKING OIL

12. MIXING USING AN UP ANDCOVER MOTION

15. HEAT OVEN TO CORRECTTEMPERATURE BEFORE PUTTING F OD IN

16.. Mix SUGAR ANDFAT UNTIL ,SMOOTH-

17. TYPE OF COOKIE DROPPEDIN MOUNDS'

18. MIXTURETHAT WILL NOT POUR OR.DROP

19: TYPE OF COOKIE THATIS THIN AND CRISP - CUT FROM ROLL

20.. TO FLATTEN TODESIRED THICKNESS'

r. I

' .

;

' S 0 81A

pRACTICING COOKING SKILLS PJAME KEY , LLASS 40 40 POSSIBLEVOSSIBLE POINTS , DATE

R B A

REFil R ATO TOWN

14- TO BEAT-VT ROUSLY'TO-ADD'ALR.

2. -MIXTURE THA WILLPOUR OR DROP

3.''TOLOWER TE ERATURE.

4. FOOD'CHANES COLOR FROM EXPOSURE TO HEAT S. ToLIQUIFY BY HEATING

10. TYPE OF COOKIE SPRITZIS

11, 'tAKE-LiKECOOKIE

13 TYPE OF'COOKIETHATIS ROLLED OUT AND CUT INTO SHAPES 141 MIX.TWO.OR MORE INGREDIENTS THOROUGHLY

127

4 4

82A

.ACROSS

. 2. .;k1.0-COOK IN AN OVEN

5;`= MIX WITH,.;, CIRCULAR MOTION 4 6. TO PUT 4P1T-IfIGREDIENTSTHROUGH A SIEVE 4 - V 7. CUTTING STRAIGHTDOWN AND ACROSS'BOTTOM OF BOWL 8. TO COMBINEINGREDIENTS

9. RUB PAN LIGHTLYWITH SHORTENING OR COOKING OIL 12. MIXINGUSING AN UP AND OVER MOTION

15. HEAT OVEN TOCORRECT TEMPERATURE BEPO9 PUTTINGFOOD IN 16. s" MIX SUGARAND FAT UNTIL.SMOOTH

17. TYPE OF COOKIEDROPPED IN MOUNDS

18. MIXTLRE THATWILL NOT POUR PR DROP

19. TYPE OF COOKIETHAT IS THIN AND cusp CUT FROM ROLL 20. TOFLATTENTO,DESIRED THICKNESS

128 8

Lesson.6: Outdoor Cooking

A. Objectives:

1. The student will be better able to plan,prepare, and evaluate an outdoor cookout based upon themenu guide of: casserole). quick bread, salad, cookie dessertand beverage. 2. The student will be 'better able to pack and organize materials needed for an outdoor cookout. 3. The student will be better able to evaluateou door cooking equipment. 4. The student will be better able to sagely i e and main-

. tain an open fire or ibarbeque grill.

B. Generalization:

1 Participation in planning, preparing ands meals can be asource of pleasure and satisfaction. t can also'provide an opportunity forcreative expressi

D. learning Activities:

1. Magazine Article: "Planning Ahead for Outdoor Cooking" Forecast, April 1975 85 2. Discussion:, What are the advantages and disadvantages of

outdoor picnics and outdoor cookery? , 3. List: .Foods suitable for a picnic lunch or family cookout. ERryze in ternis of nutritional value of food. Discuss preserving wholejomeness. 4. Demonstration ilow to prepareandpack a well- balanced lunch.. 5: Discussion:: What are some practicesto consider when - cooking outdoors? (Suchaslighting fires, providing pro- 9 per ventilation; controlling grease drippings, and handling utensils over anopenflame.) 6. _Analyze a Display:outdoor cooking. equipment supplied by a local utility convany. 7, 'Resource-Person: Such as A' scoutleader, experienced camp- er, or backyard chef to demonstratehoW tosafely cook a outdoors usingavariety of equipment.- 8. Make available to classmates- several recipes adapted to outdoor.,cooking.. 9. Lab: Plant' prepare,, and evaluateanoutdoor cookout with babiOmenu of:casserole, quick bread, salad,cookie. dessert, _beverage.

E. Post-test .

1. -Given anewforoutdoor cOOking,,Illes. haweach food mill-boprepared, whatequipment is dandwhat-safety .ractices are to be-remeMbered. f t 84 r*

F. Further Activities:

1. Research the history of outdoor cookery.

2. FHA Family Cookout Night - 3. Plan, prepare, and evaluatea cookout for-your fMily. - 4. Creative Cookery Day- you are an a fidhing trip and are camping on a remote island. You have come back from a long session of fishing andare famiihed. But as you approach the shore you seea bear is :eating your fOod. Luckily, the noise of yOur boat scares the bear May, but . he'has eaten everything but the canned foodswhich include:

Plan a menu from these supplies.

G. Suggested Resources:

1. Kits a. "Let's Get Organized" = Tupperware 2. Books a. Roughing It Easy- Brigham Youn 'University Press

%N.

130 C 85

44NAME ATELASS °"

,"PLANN116-ANEAD FOR OUTDOOR-DINING"

BY.ANN MANNO

CALL IT A 'PICNIC) A BARBECUE) OR -A COOKOUT IT IS ' UNANIMOUSLY ACCLAIMED AS A FUN OCCASION FOR EVERYONE! WEATH^. ER_PERMITTING) THIS KIND OF;OUTDOOR DINING HASLONG BEEN Ea... TABLISHER AS AN AMERICAN WAY OF LIFE WHgTHER IT BE A CLAM-. BAKE IN MAINEJA CHUCK-WAGON MEAL IN,THEOUTHWEST4A LUAU). OR A PICNIC RIGHT IN YOUR OWN BACKYARD. PARRS; BEACHES) CITY OR COUNTY PICNIC GROVES) AND WOODLANDS ARE OTHERPOPULAR.

GATHERING' PLACES FOR THESE OUTINGS. '

THE FAVORITE FOODSFORA PICNIC ARE AS VARIED AS' THE IMAGINATION DICTATES. A SOME, OUTDOOR DINING MEANS COLD FRIED.CHtCKEN) FRANKFURTgRS)* HAMBURGERS) SALAD,` CARBONATED DRINKS') AND ICE CREAM. 10 OTHERS) IT MEANS SANDWICHES) PICK- LES, RELISHES) WATERMELON) AND COLD BEVERAGES, ..4 A PICNIC) CASUALTHOUGH, IT101SEEM)REQUIRES SPECIAL: PREPARATION BEHIND THE SCENE. BY REFUL PLANNING; IT CAN. BE A RELAXED AND ENJOYABLE occAsto FOR EVERYONE) WI TOUT ANY OF THE POTENTIAL HEALTH HAZARDS FROM FOOD-BORNE ILLNESSES.' MORE FOOD POISONING OCCURS LN WARM YEATHER THAN.ATANY OTHER TIME OF YEAR BECAUSE IT CREATES 'A PRVORABLE TEMPERATURE FOR 0 BACTERIA `TO GROW RAPIDLY, . f

FOOD SAFETY FACTS ., . . WHOLESOME E-F00 fS OfEWALI.:N-THE HANDS OFTHOSE WHO` PREPARE AND SERVE IT,' HOW THE PERgOWSHOPB).STORES) PREPARES, AND SERVES THE FOOD IS EXTREMELY IMPORTANT. °'

WHEN. PREPARING MEALS FOR Ar-PICOIC):0NE SHOUOYSEAS CAREFUL IN HANDLING FOODS ASIWHEN-SERYING MEALSAT:HOME. ALL' WORK SURFACES MUST BE SCRUPULOUSLY CLEAWIJNCLUDING THE WOOD

41HEPR TeD'.FROM F01 HOME ECONOMICS (C) 1A375 BY

SCHOLA IC ,MAGAZ INES)INC.' 1

-44 CUTTING BOARDS AND COUNTER OPS. NEVER PLACECOOKEDOR READY*.TO-SERVE FOODS ON A SURFACE. OR IN .AUTENSIL WHICH HASHAS USED' FOR RAW MEAT' FISH,OR POULTRY, UNLESS THAT SUR:= FACE OR`VTENSIL HAS:BEEN THOROUGHLY WASHEDWITH SOAP AND HOT. WATER. IF POSSIBLE, USE SEPARATE CUTTINGBOARDFOR RAW AND COOKED FOODS, J0 AVOID CONTAMINATION. WASH HAN S OFTEN DURING FOOD PREPARATION.

COOKED FOODS THAT -ARETQ BE EATEN COLD AT THE PICNIC SHOULD BE CHILLED RAPIDLY. U0' NOT CUT1. SLICE, OR DICE UNTIL \\,. JUST BEFORE YOU ARE READY TO USE THEM. p\

, KEEP COLD FOODS COLD (BELOW 40°E.)AND HOT FOODS"HO (ABOVE 1400t.).

TAKE ALONG DISPOSABLEWASHCLOIHS, PLATES, AND UTENSILS. PAPER 'NAPKINS AREINDISPENSABLE. FREMOISTENED TOWELS ARE CONVENIENT FOR QUICK CLEANUPS. I FLIES AND MOSQUITOES AT.APICNIC AREA CAN BE CARRIERS OF BACTERIA. WHEN USING AN INSECT A THE EORBW8DITEPEr IgRAVRTeilku &Si" /1444 MOST GENTLE. BREEZE. CAN DEPOSIT DROPLETSOF THE FINE MIST ON THEM.

PICNIC PLANNING TIPS:.INSULATED

CHEST QR PICNIC COOLERS.WILL KEEP FOOD COLD IF PROPERLY PACKED. BE SURE TO"USE ENOUGH ICE OR CANNED COOLANTS AND" DO NOT CROWD THE; FOOD. PLACE THE COOLER IN A- SHADY SPOT TO HELP KEEP THE ICE FROM MELTING-TOOFAST. DO NOT OPEN THE COOLER UNNECESSARILY..- REMOVE FOOD ONLY'JUST

BEFORE SERVING OR COOKING. TIME. ,

.,USE A COOLO'FbR PAPTE0 AND PERISHABLE FOODS, SUCH KS 'FRIED CHICKEN, BAKED MEAT LOAVES, COOKED SAUSAGES OR LUNCHEON MEATS; READYrTO"EAT HAMS, SALADS, AND'OTHERPERISH- - ABLES. RAW MEATWTO.BECOOKED AT THE PICNIC SITE, SHOULD AL$D BE STQRED4N A COOLER,sur,tipsT BE-CAREFULLY WRAPPED AND CHILLED. IT IS A GOOD .IDEA TOLFREEZE THESE BEFORE PACKING, AND TAKE THEM ALONG IN THE FROZEN'STATE.:AS, AN' Apro BONUS, THEY WILL ALSQ HELP KEEP THE:TEMPERATURE'OF THE-INSULATED ,COOLER LOW, LASSEROLES SHOULD BE CHILLED, STORED IN-THECOL- ER, AND HEATED AT THE pitNicsItE-J0TtEFORE.MEALTIMEI IF O ,-IT. IS NECESSARY TO CARRYHOT CASSEROLES-FROM HOME FOR SHORT TRIPS, WRAP THEM IN SEVERAL THICKNESSES" OF NEWSPAPER ANDlIg ortJAPE COVERS. TIGHTLY. VACUUM JARS AND:AuSs ARE FINE FOR HOT:BEVERAd% SOUPS, AND SEMI - LIQUID, MEALS, :SUCHAS BAKED' BEANS, STEWS- AND THICK CHOWDERS 87

BECAUSE SOMEPROTEIN FOODS, SUCH AS POTATO as, SHRIMP SALAD, SALAD WITH- AND COLD CUTS ARE NOT,HEATEDBEFORE THEY ARE SERVED, THEY SHOULDBE KEPT COLD UNTIL THE TIME TO BE SERVED.' WIDEMOUTH THEY ARE VACUUM BOTTLES AND OTHERINSULATED NRAINERS, ARE EXCELLENT AIDSIN KEEPING THESE:FOODS' Lite I BELOW

PREPARED SALADS CONTAININGMAYONNAISE/ SALAD DRESSING, OR SOURCREAMDRWINPS'SHOOLDBETHOROUGHLY CHILLED UNTIL SERVING. AS A SAFETY PRECAUTION/STORE THE DRESSING SEPA RATELY FROM THE SALAD MIXTUREIN SEALED gONTAINERS ANDKEEP ,THEM IN THE COOLER UNTILSERVING TIME. 'THEADD DRESSING TO THE SALAD WHEN READY TOEAT. . POULTRY ANDEGGS REQUIRE EXTRA SPECIAL CAREIN HANDLING OUTDOOR DINING., AVOIDUSING CRACKED OR SOILED'EGGS., TQRHOROUGHLY PRECHILL,HAltCOOKEDOR DEVILED EGGS BEFORE OACK... I,NG FOR A PICNIC. FOR, ADDEDCONVENIENCE,-PLACE CHILLED DEVILED EGGS IN A FOILLINEDEGG CARTON OR IN MUFFIN` PANS, LINED WITH FOIL, THEN STORE-IN -ICE CHEST. .

FOR BARBECUING UNCOOKEDCHICKEN, THE SAFEST PROCEDURE..' ',;TO FOLLQVI _IS 'TO TRANSPQRT THE WASHEDAND FROZEN CHICKEN PARTS 's'IN THE FROZEN STATE. OR, -THOROUGHLY _PRECHI LL, THE UNFROZEN 'CHICKEN IN- THE REFRIGERATORAND THEN STORE, WELL CHILLED, IN AN ICE 'CHEST. KEMOVE. JUST BEFORE PLACING ONTHE ,GRILLs NEVER PARTIALLYCOOK POULTRY WITH THE THOUGHTOF FINISHING T8E:COOKING LATER, ON THEPICNIC GRILL. AT HOME, COOL CHICKEN AS SOON AS IT IS COOKED. MR SHORT TRIPS, PACK -THE CHILLED A tOOKEDjalICKEN INPLASTIC CONTAINERS OR ALUMINUM FOIL. FOR`LONGER PERIODS, PACK" IN AN INSULATEDCONTAINER OR, ICE,CHEST AND*REMOVE ONLY ATSERVING TIME. IF YOU 'PLAN ON SERVING CHICKEN SALAD.,.FREEZE COOKED CHICKEN CUBESANB:COM BINE'WITH ,OTHER SALAD INGREDIENTSJUST BEFOREPACKINGIN .THE COOLER. THE CUBES WILL_SLOWLY 'DEFROST EN R,OUTENHI.LgSTILL KEEPING THE OTHER INGREDIENTS'COLD.

ti HAMBURGERS CANBE FROZEN. AHEAD OF ,TIME. FoR,SA0g.AND'EAsy ' ----CARRYINGs. roRm:..INTO PATTIESANDFREEZE ON 'AjcOoluESHEET -,. WRAP. INFOIL,' THEY MAY ti.E PARTIALLY'',D4FRogtpOR''COOKED,FRO' 'ZEN, ONTHEOUTSIDE, ;ORikx.STEAK-,AND:CHOMCAN.. ALSO .BE.-.PRE'-. PARED,THIS WAY.,,FOR.THE.OUTDOOR'BARBECUE.i.tirMBER/<:FOODS COOKED IN, THE' FROZEN:SIATg..,0.04143E,,ABOUT TIMES TOCOOK TOO OVER PROPERLY PREPAREDAPTCOALS-.- EEF''',PRQDUCTS BE. MAY EATEN' RARE ,g.' BUT PORK AND-Pcbl'IL3RY P.0900.0'"T7'13E.10-OKEP THOROUGfiLY.'",,r0R ADDED.'1.(oNVEMEN(E.,44,-A,OMININ 'FOIL TO LINE THE' BARBECUE "gRILL'TO.RFF.450'.MOREMEAT -`AND OF 418- PosAL .AFTER":THE 'MEAL '

, . 'YOU. :,ARE , .UNCERTAIN-:ABOUT'EASIILY.AYAILA#LEPURE NK- ING ''FR'EMWATaR, I,N saLAILLE,,FIATIo,;AAps, OR'PLASTIc CONtigligOs'-'wItH TIGHTFITTING 'LtD.V,4`HErsERvE.pougui-?Dttry, YCOOLING- WHILE SETN@:TRANspoRTgAli ,,F{E;r1ATE N ALSO BE 88

USED TO MAKEjCOFFEE, TEA/ OR INSTANT SOUPS, (*FOR RECONSTI- TUTING FROZEN JUtCES AND FRUITDRINKS.

, FROZEN VEGETABLESCAN ALSO BE COOKED 0* THE GRILL. CARRY THEMFROZEN IN THE CHEST TO HELPKEEP OTHER FOODS CHILLED. 10COOK, WRAP-THE VEGETABLES.TIGHTLYIN HEAVY DUTY ALUMINUM FOIL, ADDING A LITTLE WATER.ANDSEASONING.r ALLOW- AT LEAST HALF,AN- HOUR FORCOOKING. MANY OTHER QUIRE FOODS THAT RE- COOKING,ON THE OUTDOOR GRILLCAN BE COOKED IN FOIL WRAP -OR ON TUE END OF A

SALAD GREENS CANBE WA ED, DRIED, AND THEN CHILLED'IN TIGHTLY COVERED CONTAINEROR SECURELY CLOSED PLASTIC-BAG. NPERTOWELINGiPLACEDIN THE BOTTOM WILL ABSORB THEEXCESS MOISTURE. SALAD DRESSING CAN BECARRIEWSEPARATELY, IN A BOTTLE OR OTHER CLOSEDCONTAINER, TO BE ADDED.AT THE LAST MINUTE.

d'HAM IS APOPULARTICNIC FOOD,"COOK-BEFORE-EATING "' SMOKED HAMS SHOULD BE BAKEDAND THEN KEPT WELL.CHILLED TO SERVE WHOLE,'ORSLICE.THINLYAND SERVE FOR SANDWICHES AT THE PICNIC SITE.

HOME -BAKEDBREADS CAN BE MADE DAYS OR WEEKSIN ADVANCE. AND FROZEN TO ,HAVE ON HAND1;FORTHESE GATHERINGS, ,,LARRY THEM. . FROZEN, SINCE.THEY.D0 NOT TAKELONG TO DEFROST.. N.IpE AND ° SERVE AT MEALTIMETO ACCOMPANY 'THE 'OTHER FOODS'ORTO MAKE SANDWICHES WITH THAT HOME-BAKEDFLAVOR. Q.

DESSERT FAVORITESINCLUDE CAKES OF 'ALL KINDS, :BAKE, CARRY, AND SERVE THEM DIRECTLYFROM RECTANGULAR OR SQUARE CAKE. PANS. IF FROSTED, PROTECT:THE TOPPINGWITH -WOOD PICKS PAR^ TIALLY INSERTED IN THE TOP,. THEN COVER LIGHTLY, WITH FOIL OR s PLASTIC WRAP. ALSO GOOD ARE BAR AND NONCRUMBLYCOOKIES; FRESH FRUITS, CANNED, INDIVIDUALSERVINGS OF 'FRUITS' AND 'PUDDINGS,- AND MARSHMALLOWS THAT OANBE TOASTED OVER THE COALS ON.SKEW.- ERS OR TWIGS,

IF YOU pOWT'HAVEWINSULATED COOLER, PLAN YOUR P.ICNIC MEAL AROUND 'FOOL-PROOF' FOODS SUCH ASPACKAGED, SLTCED BREAD, CHEESE, HARD COOKED EGO, FRESH'FRULTS4rDRIED"FRUITS AND' NUTS, COOKIES,AND CANNEIOEVERAGES. THEMEAT ITEM, CHOOSE-ANY CANNED MEATOR-POULTRY PRODUCT, J.E,:, CORNEDBEEF, HAM, CHICKEN, SALAMI, PEPPERONI,THURINGER,-:AND LEBANON BOLOGNA, CANNED MEAT MIXTURES CAN BE HEATEDRIGHT IN THE CAN BEFORE SERVINGON YOUR FAVORITE .BREAa A WORD OF CAUTION' WHENEVER HEATING FOOD IN- A CAN,. ALWAYSREMOVE THE LID FIRST.

FOR -SHORT"TER,TRIPS,'BUTTE8ED'BREAD,SANDWiCHESSTP( .FRESH FOIL OR PLASTIC WRAP. IF .DESIRED,'THE THOROUGHLY CHILLED.COP,CUTS CAN BE WRAPPED SEPARATELYFOR,BUFFEMSTYLE4. SERVIUG'

4 z 89

. . , . ,

.- . 0 NOT FREEZE SANDWICHES' THAT CalTAIN MAYONNAISE)SALAD DRESS JELLY) LETTUCE) CELERY,TOMATOES) OR HARD-COOKED EGGS. HEY,WILL BE SAFE TOEAT BUTWILL NOT BE AS PALATABLE SINCE FRMING-CAUSES INGREDIENTSTr-SEPARATE OR WILT. .:,,,..-

CARgarSTYCKSVCEtERY)ZUgC41Nt SPEARS, .CUCUMBERS)AND OTHER VEGETABLE"NIBBLERSCAN RE SOAKED IN ICE WATERAND THEN PACKED IN FOIL WITH A FEW ICECUBES. TO STAY FRESH.

WHEN PLANNING APICNIC MENU)REMEMBER THAT. THE FOODS MUST BE HEARTY ENOUGH TTSATISFY OUTDOOR APPETITES YET BE .. EASY TOtCARRY AND SERVE OR PREPAREAT THE SITE. KEEP THE FOODS SIMPLE AND BE SURE TOPLANFOR SECOND PORTIONS. LEF... ,:-- OVERS SHOULD BE PLACED IN THECOOLER RIGHT AWAY. CHECK TO.. . SEE THAT THERE IS SUFFICIENTICETO KEEP THEM SAFE AND-COOL WHILE YOU RE HOMEWARD BOUND' WHEN IN DOUBT ABOUT THE SAFETY OF A LEFTOYER) THROW-IT OUT! ...

. . FOLLOWING ARE 1:. RECIPE SUGGESTIONS TO MAKE PICNICFARE -:A SATISFYING AND ENJOYABLE EXPERIENCE.* e .

CHILLED CUCUMBER SOUP

10 3/4 -OUNCECAN CONDENSED CREAM Of CELERY SOUP' t OUPCAN MILK CUP.CHOPPED CUCUMBER` ti -7. TEOPOON DRIED DILL ti 0 DASH HOT PEPPERSAUCE

4-IN.BLENDER) COMBINEALL INGREDIENIc:ELENDUNTIL SMOOTH, , 41, 4 HOURS OR MORE. 'STIR BEFORESERVING. YIELD: ABOUT 1/CUPS...p.11

PAfIG_BEANSALAD UP ZUCCHINI; CUBED CUP THIN CARROT STICKS' CUP DIAGONALLY SLICED CELCRY Z.CUP CHOPPED ONION. d TEASPOON DRIED DILL:

2 16-ouNcE CANSHOME' STYLE. BEANS ,

COMBINEALL 49REbIENTs.vcinu, NIELB1 ABOUT5 CUPSi- t, ,SUPEI1 COLE SLAW

TEASPOON' SALT 4 TEASPOONIREPPER.'lzt '2 TEASPOONDRY MUSTARD *. .T.EASPOON-CELERY' SEED ;TABLESPOONS SUGAR. 1 4 gooCHOPPED GREEN PEPPER TABLESPOON-CHOPPED PIMIENTO , Z TEASPOON GRATED ONION IABLESPOONS CORN OIL 1/.5- CUPVINEGAR 5, CUSS SHREDDEDCABBAGE

COMBINE ALL .INGREDIENTSjmixWELL. -COVER AND CHILL THOROUGHLY. YIELD: 44'SERVINGS.

PICNIC.POTATO SALAD

;PRA .COOKED-DICEDPOTATOES HARD COOKED EGGS, CHOPPED cUP CHOPPED: ON ION v /4 CUP CHOPPED:CELERY .. / CUP...CHOPPED SWEET PICKLE CHIPS 1/5, 'CUP CHOPPED.GREEN 'PEPPER i. LESPOONt CHOPPED 'FRESH' PARSLEY CUPS .MAYONNAISE. TEASPOONS' SALT' TEASPOON, CURRY'POWDER SPOON.DRY MUSTARD TEASPOON- PAPRIKA TEASPOON KPP$13

COMBINE POTATOES-EGGS.): ONION, PICKLES;GREEN PEPPER', AND PARSLEY! BLEND MAYONNAIS SALT, CURRY POWDER; MUSTARD, PAPRIKA,, ,AND." PEPP.E ,.INTO POTATO MIX-, CHif,,LS,PERAL .HOURS BEFORE.swadi,,4ELD:' 8 :TO 10

SERVINGS.P. 1/2CUPS) . , 9 % 001 ITALIAN-TOMATO DRESS ING'._

4-tuNcE:cow CON NSED. TOMATCP,'S6UP, 13oTTLE) riA .,,.. -PRO-ST'Nq...-- "--,... ,,.., mi!SOO AND DR_ .4 iNo,..ia COVERED,caimi,ER;SHAKE EFRIGERATE,,U4TIL EDED: ' Y I ELD1' ABOUT cups., s, 91

BEEF SAilDWI(HES YE BREAD SLICES OFT MARGARINE: , REPARED MUSTARD ORHORSERADISH SAUCE 1OAST BgEF SLICES CANNED IIENCH FRIED O4IONS r NATURAL. SWISS CHEESE .SLICES MATO SLICES = .

FOR EACH SANDWICH,;READ ONE SLICEOF BREAD' WITH' MARGARINE AND MUSTARDS- LovEg, WITH MEAT,. ONION ;'CHEESE,AND SECOND :SLICE OFBREAD.SPREAD/WITH:MARGARINE, ADD TOMATO -JUST BEFORE, SERVING.:

440 MEAT, LOAF IN MINUTES

,J2 CUP UNDILUTED-EVAPORATED MILK

,ROUND GROUND BEEF - . _PI CUP FINE; DRY -BREADCRUMBS TABLESPOON PREPAREDMUSTARD TABLESPOONS CHOPPED ONION: , TABLESPOONS CHOPPED GREENPEPPER ,/iTEASPOON SALT N. I/ . TEASPOON PEPPER ..- -/*n ------LOMINE INGREDIENT§ 11LARGE-B.nhMixiAgroft PLACE g46-14 ipriiilnbliNVIs7 __LO..XT._gSTAND ABOUT. 10 MINUTES.N. FRI GERATE OR -FREEZE. 'ilEt:p; 4 SERVINGS.- NOTEi -RECIPEMAY BE DOUBLED OR TRIPLEDFOR-A LARGER- ,, GROUP* - ., .

-ZIPYBARBECUE -SA7 . , CUP CHILFS A

=. t_,, . _,.

TAS4gar404JpRsgRAP161z._R4_ MUSTARD USPOONS GTWONION ENgRouvOk -:-17 Pg,g c,g..s . , WsAlicl 0-,Nt_coMBINE-fk00ENt$, LOW HEAT -5'414IN CbovOYEA STIR OCCASIONALLY:. ABOUT

, 1, SINE C :.0 TOMATO "-SAUCE ,-41 CUP SWEET tE L-ISRAND, ;TEASPOONi.'PREP -..tAuggPAR,, Etia 'RR-co 92

, GLAZED APRICOT BANANA BARS 2 cui, MARGARINE CUP BROWN SUGAR) PACKED GGS) BEATEN 10-OUNCE JAR APRICOTPRESERVES IgelsPooN VANILLA 5/4 CUPS:FLOUR' TEAPOON.BAKING POWDER. TEASPOON BAKING SODA TEASPOON SALT UP MASHED BANANAS Zi,CUP CHOPPED PECANS VANILLA GLAZE

CREAM MARGARINE ANDSUGAR UNTIL LIGHT AND FLUFFY,FLUFFY, ADD EGGS; MIX.WELLs LEND IN PRESERVES AND VANILLA. COM BINED DRY INGREDIENTS-TOCREAMED MIXTURE) ALTERNATKLY WITH MASHED RANANAS) MIXING WELLAFTER-EACMDDMON. MIR IN WITS. FUR. INTO,§REASEP AND FLOURED .1.) )(.. X 2" PAN. BAKE AT .5A°1-6 ), .5J TO 1411 MINUTES OR UNTIL 'WOODEN P.ICKITV- SERTED*IN CENTER COMES OUTCLEAN. .COOLsSPREADWITH VANILLA

*VANILLAGLAZE I 1/4CUPS CONFECTIONERS' SUGAR . TABLESPOONS MILK , :

4:TEASPOON VANILLA .- ilASH OF SALT . ,

COMBINE CONFECTIONERS' SUGARS,MILK, VANILLA, AND SALf; MIX WELL. . . ' 93

ADDRESSES FDROODS RESOURCE MATERIALS 4

M1 ob. P-ANRIETS: *--11"iirt About.Home Baking"- General Foods Kitchens, General Foods Corp.: 250 N. St., White Plains, New York 10625:(Free in limited quantity) f. "Better Baking" - Proctcrr and Gamble, Co.Public. Relations Department, _- PABat59"m11111414.(14Plquall°-tY)+.? :BOOKSI - 1. it Easy- Eirigbain Yciung University-Press, ,Utah 84602- 95)

CASSETTE TAPE: "Prerecorded Instructions for Teaching Food Preparatith Skills"- .;. Dr. Elizabeth Hillier, Department of Home Econoad.cs Education, Univer- sity of aclahoma, Stillwater, Oklahoma 74074.

"Let's Get Organized"- Tupperware; Educational. Service Department, Orlando, Florida 32802.; ($4175>

"ThejarCes in'the CookingGann" '- Ekco Housewares Co., W., Be_ lmmt Avenue,' EduCAtional 'Services Dep:. 011 t, Franklin. Par, Illinois 60131.

17;14.45: genie" National Ednaation-Nidi.a, L57,607krentika7BouilOiard,_ -Califoida-_91436. Whv the Fuss" - ''Nationall:Iducatic4;14edia.-.Inc .3.570trAicaitura niron.:California*:

inneapOliS,,14Inuesota 55440. tOt itegService

-4 .- trnote .7,.*FrOnk1131. >61.44,1:4MS, P.O. Box 2213,, -'926264$18:450).- 94

"Space Age CoCkinie'- liontgornery Ward, P.O. Bo48339, Department 68C-3, 6.9 WChicago Avernie, Chicago, Illinois 60680. ($8.00) 95

BTATOG.RAPHY'

Fa:Ids

, Agricultural Research Service. Milk in Family Meals. and Garden Bulletin No. 127). U.S. De:.watt z.,41 rai e) Ahrens 'itrition for Health. New Y. Recording or Blind, . (Records)

Arnold and White. Food Facti .for Y. . (4 vol.)New Holiday House, Inc.,"1761. (Braille)

Ikck. Vegetables: A First Book.New York: Franklin Watts, 1970. Braille) , Good Hotisekeeping Institute. Complete Calorie Guide. Washington, D.C.: Library of Congress, Division for the Blind and-PhysicallyHandicapped. (Braille) ,

American Dietetic As.sociatiorw Eating is Fun for Older Peo?le,Too. Washington, D.C.: Library of Congress, Divisionfor the ,Blind and PhysicallyHandicapped. '(Braille)

U.S.'Departzent of Agricultur'. Food aourWei . Washington, D.C.: Library of Congress, Division forthe Blind and, ysically Han capped. (Braille)

American'neri' can'Dietetic Association. Food Facts Talk Back. Washington, D.C.: Library of Congress, Division (Braille) for 'the Blind and PhysicallyHandicapped.

GATiniap. End' etics: Your Ke td Wei tControl.LosAngeles: SherbournePress, 970.' . - Binder: MealManagement (3rd ed.)NewYork:Recording-a-16r the:,Blind,,, Inc.(Reoords) ' Levertm. Food Becomes You.Washington, -D.C.: Libraryof Congress, Division for the Blindand Physically,Handicapped,1965. (Records) K. Lewis.TheNew World of Food. ;(Braille) New York: 'Dodd, Mead and Company,1968. - fl McDermott. Foalfor Modern 'lying' (3 vol.) Philadelphia: J.B. Lip- pincottCompany;1967.' (large type)

Childa;a '.s Butia4.Nutritibm&Heal Growth.Wishing-on, D.C.: Vary, of-R..74,504a,, Division' for ,the B1 and Physitally,Handicapped. 41.40' ''s 96 t.

U.S. Department of Agriculture. Nutrition- Up to Date, Up to You. Washington, D.C.: Library of Congress, Division for theBlind and Physically Handicapped. (Braille) ,ti

Page and Phipard. Essentials of an equato Diet. Washington,D.C.: Idbrary of Congress,Divisiomfor the Blind and Physically ciicapped. (Br le)

Stare. Eating for Good Health. Washington, D.C.: Library of;.0mgress, Division for the Blind and PhysicallyHandicapped. (Records)* Wilmot and Batzir. Food for the Family.. NewYork: Recordings for the Blind, Inc., 1966. (Record)

Cookbooks

A Campbell Cookbook. Philadelphia: Volunteers Services for the Blind.

(Braille and Large type) -

Adams. The Teen-Ager'sMenu Cookbook, (2 vol.)New York: Dodd, Mead

and Company, 1969. (Braille) ,

Ald. The Complete Soup Cookbook. Louisville, Kentucky:American Printing Housefor theBlind,Inc.,1969. (Braille)

Porter. A'Leaf -from Our Table. Chicago: catholic Guild forthe Blind. . (Braille and print) 4

Arkin. 'Cook's Companion. (2 vol.) New York; Doubleday, 1969'; (Braille) .

(U.S. Department of Agriculture.Aunt S s Recipe§: Washington, D.C.: Libriry of Congress, Division forthe-Blin. and Physically Handicapped. - (Braille) ,os Beard: Beard on Food. (4 vols.) New York: Alfred A. Knopf.'Inca, 1974. Calle "

Betty CrOcker's Cookbook. (12 vols, .).Nererzrork.::Golden Preis, 1969. . . . (Braille) , 1 -* r .s . . '''. .4

Birdseye Frozen Food friitructioni.IiCihington,D.C..: Li ary of Con, gress, Division for theBlind and Physically Handicapped. (Braille) -

Boody. 100 Delicious Ways to Stay Slim. Louisville, Kentucky: .American Printing-House-for the. Blind,Inc. '(Braille)

Brackexi,. Peg -Bracken e;s1.,Appendixtothe-I Hate toCookBook. (4 pain, ,041,0s >'New' York: Harcourt-Brace--JavallOirlqh,,' Inc. 19.66. (Braille)

Brockway Library of Congress, :pp.710:54farthe BlindandThysicalliHandicapPed,. 1967. (Records) 97s'

Culinary Arts Instititte. CasseroleCookbook.Washington, D.C.t--drary of Congress, Division for theBlind and Physically''Handicapped. (Braille)

Clovernook Cookbook. Cincinnati, Ohio: ClovernookPrinting House for r. de Blind. (Braille) Metropolitan Life Insurance Company. Cookbook. Washington, D.C.: Library-aCongress, Division for the Blindand Physically Handicapped. v(Braille)

Brooklyn Bureau of Social Services Cookbookof Convenience Foods.. Washington,DX.: Library of Congress, Division forthe Blind and Physically Handicapped, 1964. (Braille and Print)

CookinWith Bet Crocker Mixes. St. .Louis, Missouri, Talking Tapes e B Open reel an Cassette)

Cornforth. Better Meals for Less. Lincoln, Nebraska: Christian Record Braille Fotpdation, Inc. (Braille)

Day. The Large Type Cookbook. New York: David White, Inc. (Large type) -*V

Delta GammaCookbook. Washington, D.C.: Library. of Congress, Division for the Blind and Physically Handicapped. (Braille)

Dyer.The Quick andEasyElectricSkillet Cookbook (3 vols.) Louisville', Kentucky: ; American PrintingHouse for theBlind, Inc.

(Braille). ' ,

..-__,_ American Dairy Association. Fifty Ways to Use Cheese. Washington, D,C. : Library of Congresd, Di- for theBlind and Phsycally Handicapped. (Braille) , ,, . , ...... Gibbons and Gibbons. Feast on a DiabeticDiet. (5 vols.) NeW'York: DavidMalay,1969.. (Braille) , ,

Good- Hous Dinners for two. Washington, D.C. :Lif)raryof, Con- gress; Divisionor theBlind and Physically-Handicapped. (Braille) -e . . . . .- . -...... Gooctlious ekegping Good Fare, Washington,D.C.: library of Congress,, Division for theBlind:- and 'Handicapped.' (Braille)

Good Housekeeping ck.N Easy.Cookbook.Ildshington, D.C.: Library . of Congress, Division for ,theBlind and Physically Handicapped: (Braille),,

Hewitt., The New 'Yorkl'imelLargeTY-Pe Cookbook.NewYork: -Golden

Press.. -.(Largetype) '''''''

Htioper .andLangani The- Braille CookboOk., TottisVille,Kentucky: ]toe ri,,- Dori Printing lioUse7foi' - , --- Jeffe:ries.Soul Food Cookbook. le Kentucky:American Printing. Fuse for the;.B1 1911.'(Braill t- 4 98

Kitchen Trade Secrets.Philadelphia:Volunteer Service for the Blind, Inc.(Braille and Print) Knopf.Around America. touisville, Kentucky:American Printing House . for\ ffle Blind.(Braille) Lee.Evelyn Lee's Cookbook.1./os Angeles:Braille Institute of America; Inc.(Braille) MacDonald. A Cookbook for Leisure Years.Washington, D.C.:Library of Congress, Division for the Blind and Physically Handicapped.(Braille)

Misch.Quick Guide to the World's Famous Recipes.;Louisville,lentucky:' American Printing House for the Blind.(Braille) / .O'Connor.Early American Cookbook.(3 vols.)Englewood Cliffs, New Jersey:PrenticeLHall, Inc.', 1974;(Braille) o Pass and Llh linger., Blind Can Learn to Cook. (Pahmp let)Boston: Massachusetts AssOciation for the Blind. '(Large type)

Paul and Hawkins.Candies, Cookies, Cakes. NewYork:Doubleday, 1 4. (Braille) Pault and Hawkins.Kids Cooking.New.,York:Doubleday, 1970.(Braille) Martin.Student's Notebook.Louisville, Kentucky:American Printing House for the Blind, 1973.(Large type) Taber. Al own Cook Book.(3::irbls.)Philadelphia:J.B. LippinCott Cavany, 1972.. (Braille)

O The Melting Poe -"A Cookbook of All Nations.Washington, D.C.:Library of Congress.(Braille) The New Pillsbury Family Cookbook.(10 vols.) 1 bury Company, 1973: (Braille) ,1 The Nqw York Times itaelve Penny Pinching Main. Dishes. 'Washington, D C Library ofCongress. (Braille)

, van der Linde and van der Linde- Around_ the Worldqn_80 Dishes. York:Scrag Press,_ Inc:, 1971.,(Bra311e) 'Waldo.The -Low Salt Low Chblesterol, Cookbook.' (.4..vols.)New York: G.P. Putnam's Sons, 1972; -(Braille)''

Worth.Coo Without Recipes vols.)Washington, D.C.: ,Library of Congress, D vision for the Blind and physicallyHandiCaPped,- 1965..1 (Recorda and -Braille)