DOCSLIB.ORG

Cooking Project

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Cooking Project 4-H Cooking Project 4-H THRIVE Help youth: Light Their Spark A spark is something youth are passionate about; it really fires them up and gives them joy and energy. Help youth find how this project excites them. Flex Their Brain In this project, youth learn about foods by partnering with adults in the kitchen to The brain grows stronger plan and cook food. Explore the science, nutrition and history of cooking while when we try new things and promoting healthy eating and resource management. master new skills. Encourage • Learn how to select, prepare and store cooked food items. youth effort and persistence to • Explore the many methods of cooking, which include roasting, stir frying, grilling, barbecuing, smoking, boiling, steaming, braising and microwaving. Reach Their Goals • Use USDA’s MyPlate to plan meals and make balanced food choices. Help youth use the GPS system to achieve their goals. Starting Out Learning More Exploring Depth Beginner Intermediate Advanced Goal Selection: Choose one meaningful, realistic and • Identify tools • Research how to cook • Create a personal file of demanding goal. commonly used in the and make recipes at least 25 cooked Pursue Strategies: Create a kitchen. vegetarian. recipes. step-by-step plan to make • Learn to read a recipe. • Use MyPlate to plan • Learn how to daily choices that support • Review basic kitchen and prepare a meal. determine the caloric your goal. hygiene including • Alter a recipe to make value of meals. Shift Gears: Change strategies washing hands and it more healthy. • Explore careers in the if you’re having difficulties tying up hair. • Identify cuts of meat cooking industry (e.g., reaching your goal. Seek • Measure ingredients and how to prepare visit a butcher or chef). using a variety of them. • Identify key nutrients Reflect methods.. • Conduct a food sensory and their health Ask project members how they • Learn how to be safe in experiment, such as benefits. can use their passion for this the kitchen, including tasting and comparing • Know different project to be more confident, using heat and olive oil. methods of cooking competent and caring. Discuss handling sharp objects. • Demonstrate how to (listed above) and when ways they can use their skills The activities above are ideas to inspire further project development. This is not a complete list. to make a contribution in the community, improve their Expand Your Experiences! Healthy Living • Learn how to read nutrition labels. Use this information to select the most healthy options. Resources • Visit several grocery stores and compare the cost of similar foods. • Book: Kids Cook! Fabulous Science, Technology, Engineering, and Mathematics Food for the Whole Family by Sarah and Zackary Wil- • Research differences between proteins in plant and animal-based foods. Plan a liamson vegetarian diet that includes all the essential amino acids. • Kids . Get Cooking • Develop a snack product as if you were a food scientist developing a new food. www.obesityparentalpower.c om/ Citizenship KidsGetCookinPowerPlayRec- ipes.pdf • Develop an understanding and appreciation for a variety of cultures by learning to • Kids A Cookin’ cook traditional foods from different countries. www.kidsacookin.org • Volunteer to cook a meal at a community food kitchen or low income housing • MyPlate www.myplate.gov Leadership • Eating Well www.eatingwell.com • Plan and cater a countywide 4-H event or fundraiser. • Rachael Ray Yum-O Founda- • Organize an “Iron Chef” competition featuring activities, cooking lessons and ex- tion hibits. www.yum-o.org • Movie: Food, Inc. Magnolia Pictures Connections & Events Curriculum 4-H Record Book • Movie: Ratatouille Disney Presentation Days – Share • Healthalicious Cooking 4-H Record Books give • Multicultural Cooking Net- what you’ve learned with anrcatalog.ucdavis.edu/ members an opportunity to work others through a presenta- Items/8450.aspx record events and reflect on multiculturalcookingnet- tion. • Fantastic Foods their experiences. For each work.com www.4-hmall.org/ project, members document • CHEFS Catalog Field Days – At these Category/4-hcurriculum- their experiences, learning events, 4-H members may foods.aspx and development. participate in a variety of • Fast Foods contests related to their 4hcurriculum.unl.edu/ 4-H Record Books also project area. catalog/healthy/ teach members record man- fastfoods.html agement skills and encour- Contact your county 4-H • Cooking Matters age them to set goals and office to determine addi- ccetompkins.org/ develop a plan to meet tional opportunities availa- nutrition/cooking- those goals. ble, such as a field day. UC ANR 4-H Youth Development Program (2016) • http://4h.ucanr.edu Author: S. Dennis .
Load more

Recommended publications
  • Home Meal Preparation: a Powerful Medical Intervention
    AJLXXX10.1177/1559827620907344American Journal of Lifestyle MedicineAmerican Journal of Lifestyle Medicine 907344research-article2020 vol. XX • no. X American Journal of Lifestyle Medicine Laura Klein, MBA, and Kimberly Parks, DO, FACC Home Meal Preparation: A Powerful Medical Intervention Abstract: One of the principles of enjoyable, beneficial, and affordable (specifically colon, breast, and prostate culinary medicine is to help patients option for healthy eating? This column cancer), depression, and in older adults, learn how to make nutritious eating will show you how to simplify home improved mental and physical function. simple and easy. In this column, you food preparation through batch cooking To start cooking healthier, begin by will learn tools for preparing and and food storage as well as provide making small changes, such as increasing storing food; a key component to knowledge about maximizing nutrient your plant-based meals by one each successful home cooking. While this density in foods. week. Consider joining a global article is intended to help clinicians movement called “Meatless Monday,” learn about food preparation, it Knowing What to Cook which suggests eliminating all meats on is also designed to be used as an Monday, with a goal to reduce total meat educational tool for patients. Start by focusing on foods that will consumption by 15%, for both personal optimize your health. A dietary pattern Keywords: cooking; nutrition; culinary medicine; lifestyle medicine; diet Home cooking is associated The Case for with numerous health benefits, Home Cooking Home cooking is associated with including a reduced risk of type 2 numerous health benefits, including a reduced risk of type 2 diabetes mellitus diabetes mellitus and other and other chronic diseases.1,2 People chronic diseases.
    [Show full text]
  • An Evaluation of Modern Day Kitchen Knives: an Ergonomic and Biomechanical Approach Olivia Morgan Janusz Iowa State University
    Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2016 An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach Olivia Morgan Janusz Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Biomechanics Commons, and the Engineering Commons Recommended Citation Janusz, Olivia Morgan, "An evaluation of modern day kitchen knives: an ergonomic and biomechanical approach" (2016). Graduate Theses and Dissertations. 14967. https://lib.dr.iastate.edu/etd/14967 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Evaluation of modern day kitchen knives: An ergonomic and biomechanical approach to design by Olivia Janusz A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Industrial Engineering Program of Study Committee: Richard Stone, Major Professor Michael Dorneich Stephanie Clark Iowa State University Ames, Iowa 2016 Copyright © Olivia Janusz, 2016. All rights reserved ii TABLE OF CONTENTS Page ACKNOWLEDGMENTS ………………………………. ....................................... iii ABSTRACT………………………………. .............................................................
    [Show full text]
  • Cooking Basics Sample
    COOKING BASICS SAMPLE Not for Print or Resale Academy of Nutrition and Dietetics 120 South Riverside Plaza, Suite 2190 Chicago, IL 60606 Eatright Essentials: Cooking Basics Catalog Number: 621120 Copyright © 2020, Academy of Nutrition and Dietetics. All rights reserved. No part of this publication may be used for commercial exploitation (for example, by resale to others) without the prior written consent of the publisher. The views expressed in this publication are those of the authors and do not necessarily reflect policies and/or official positions of the Academy of Nutrition and Dietetics. Mention of product names in this publication does not constitute endorsement by the authors or the Academy of Nutrition and Dietetics. The Academy of Nutrition and Dietetics disclaims responsibility for the application of the information contained herein. For more information on the Academy of Nutrition and Dietetics, visit www.eatright.org. SAMPLE Not for Print or Resale COOKING BASICS Copyright © 2020 Academy of Nutrition and Dietetics. This handout may be reproduced for education purposes. COOKING BASICS HANDOUTS: Basic Kitchen Tools and Equipment How to Measure Ingredients Cooking Methods to Master Advance-Prep Cooking Mastering 1-Pot Meals Quick and Easy Meal Ideas Flavor Boosters Herbs and Spices Healthy Recipe Finder Tips to Lower FatSAMPLE and Calories in Recipes Make Your Own Rubs and Marinades Make Your Own Salad Dressing Make Your Own Sauces Food Safety: Preparation FoodNot Safety: Storing andfor Reheating LeftoversPrint and Prepared Foodsor Resale COOKING BASICS Copyright © 2020 Academy of Nutrition and Dietetics. This handout may be reproduced for patient education. COOKING METHODS TO MASTER Mastering basic cooking methods is the foundation of solid kitchen skills.
    [Show full text]
  • Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
    FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.
    [Show full text]
  • The History of the Hawaiian Culture August 15, 2011
    Annex C – The History of the Hawaiian Culture August 15, 2011 Origins of the Ancient Hawaiians and Their Culture The first major Hawaiian island, Kauai emerged from the Pacific only six million years ago. This was millions of years before modern man walked out of Africa, but a blip in time compared to the 4.5 billion year history of our ancient planet. The Hawaiian Islands were formed above a 40 million year old volcano creating a hot spot under the Pacific Plate. As the pacific plate moves to the Northwest, the static hotspot continues to create islands. The effect of this is an island chain, one of which, the big Island, became the 5th highest island in the world. The next island in the chain, the seamount of Loihi is building and will surface in 10,000 years. The isolation of the Hawaiian Islands in the middle of the Pacific Ocean, and the wide range of environments to be found on high islands located in and near the tropics, has resulted in a vast array of endemic flora and fauna. Hawaii has more endangered species per square mile than anywhere else. Ancient tribal Polynesians arrived on this virgin scene after long, amazing sea voyages in their double-hulled canoes. The early Polynesians were an adventurous seafaring people with highly developed navigational skills. They used the sun, stars and wave patterns to find their directions. Ancient Polynesians even created incredible maps of wave patterns by binding sticks together. Bird flight paths and cloud patterns were used to discern where islands were located.
    [Show full text]
  • Eating History Chinese American Gastronomy in Hawai‘I Judith M
    Eating History Chinese American Gastronomy in Hawai‘i Judith M. Kirkendall Judith M. Kirkendall, “Eating History: Chinese American Gas- fied hundreds of food items within a system that includes the tronomy in Hawai‘i,” Chinese America: History & Perspec- five elements (wood, fire, earth, metal, water), the five organs tives – The Journal of the Chinese Historical Society of Amer- (gallbladder, small intestines, stomach, large intestines, blad- ica (San Francisco: Chinese Historical Society of America with der), the five viscera (liver, heart, spleen, lungs, kidneys), the UCLA Asian American Studies Center, 2010), pages 123–132. five emotions (anger, happiness, contemplation, worry, fear), the five seasons (spring, summer, long summer, autumn, raditional gastronomic behavior within a particular winter), and the five flavors (sour, bitter, sweet, spicy hot, culture is subject to changes that can be internally or salty).1 Concepts of traditional Chinese medicine still per- Texternally generated. Some cultural groups lose major meate the food behavior of modern Chinese, whether with portions of their food customs through such changes, while regard to seeking medical treatment or to composing an other cultures exhibit behaviors that resist change. Chinese appropriate menu for a feast. ethnogastronomy seems to prevail as a tradition wherever In addition to balancing foods with complementary and Chinese people live. Such has been the case in Hawai‘i. contrasting tastes, textures, and health-giving (or maintain- Evidence of archeological finds from recently excavated ing) properties, concern is shown for including seasonal or Han tombs reveals valuable details of ancient Chinese food regional specialties, exotic or expensive ingredients, and an customs. Murals of kitchen activities depict workers—men appropriate number of courses.
    [Show full text]
  • Exploring International Cuisine | 1
    4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
    [Show full text]
  • Common Cooking Terms Bake: Cooking in an Enclosed Space With
    Common Cooking Terms ■Bake: Cooking in an enclosed space with dry heat such as an oven. ■Baste: Keeping foods moist during cooking either by pouring liquid over them, or brushing liquid over the food with a brush. ■Beat: Making a mixture smooth and creamy by whipping in a brisk motion, by hand or machine. ■Blanch: Precooking food by briefly cooking it in boiling liquid. Blanching usually loosens the skin, and retains the original color of the food. ■Boil: To cook food in water that is boiling. When a liquid is boiling, 212° F at sea level, rapid bubbles will form and break when they reach the surface of the liquid. ■Braise: Browning meat quickly in a fat and then cooking it in a covered pan on the stove or in the oven. Liquid is optional. ■Breading: Coating a raw food that has been dredged (dipped into, dragged through, soaked in) a liquid such as eggs, buttermilk, ranch dressing, or an egg/milk mixture with bread crumbs, crushed cereal or cracker crumbs. ■Broil: Cooking a food by placing it on a rack in the oven that is directly under the heat source. ■Brown: To cook food at moderate to high heat until it is brown in color. ■Chop: To cut food into pieces with a knife or other cutting tool. ■Cream: Mixing one or more foods together until soft and creamy. ■Cube: To cut food into small squares. ■Cut In: Using a pastry blender or fork (not your hands) to add shortening or butter to dry ingredients. ■Deep Frying: is a cooking technique involving the complete submersing of food into hot fat, typically oil.
    [Show full text]
  • Cooking Club Lesson Plan Breakfast Grades 6-12 I
    Cooking Club Lesson Plan Breakfast Grades 6-12 I. Lesson Objectives: A. Students will explain the importance of consuming a healthy breakfast every day. B. Students will identify the components of a healthy breakfast. C. Students will list examples of healthy breakfast meals. II. Behavior Outcomes: A. Consume a healthy breakfast every day. III. Pennsylvania Educational Standards: A. 11.3 Food Science and Nutrition B. 1.6 Speaking and Listening C. 10.1 Concepts of Health D. 10.2 Healthful Living E. 10.4 Physical Activity IV. Materials A. Handouts- “Breakfast Basics” or “Wake Up to Breakfast” handout from Learning Zone Express, or other appropriate breakfast fact sheet, copies of recipe B. Additional Activities- “On the Go First Thing”, “Ready Set Breakfast”, “Plan a Healthy Breakfast” worksheets C. Kitchen Math poster set from Learning Zone Express or other appropriate visual aid D. Reinforcement that conveys the appropriate nutrition message E. Hand wipes, gloves, hairnets/head coverings, aprons, tablecloth F. Food and cooking supplies needed for recipe G. Paper products needed for preparing and serving recipe (i.e. plates, bowls, forks, spoons, serving utensils, etc.) H. Ten Tips Sheet: The School Day Just Got Healthier V. Procedure: Text in italics are instructions for the presenter, non-italicized text is the suggested script. A. Introductory 1. Lesson Introduction a. Introduce yourself and the nutrition education program/organization presenting the lesson. b. Review previous lesson. Drexel University, CC Evaluation Lesson Plan, Breakfast, revised 7/16, Page 1 c. Briefly introduce the lesson topic and recipe that will be prepared. Explain that in this lesson, students will learn why it is important to eat a healthy breakfast every day and what foods to include as part of a healthy breakfast.
    [Show full text]
  • The Cooking Process How Food Changes
    VEA Bringing Learning to Life Program Support Notes The Cooking 24 mins Process How Food changes Program Support Notes by Belinda Kime , App Sci (Home Ec)/Ed (Sec) Produced by VEA Pty Ltd Commissioning Editor Sven Shepherd B.Ed. Executive Producer Simon Garner B.Ed. © Video Education America Inc Pty Ltd 2010 Suitable for: Food Technology To order or inquire please contact VEA: VEA (Video Education America) E-mail 6902 Hawthorn Park Dr [email protected] Indianapolis, IN 46220 Tel 1.866.727.0840 Website Fax 1.866.727.0839 www.veavideo.com The Cooking Process – How Food Changes For Teachers: Introduction This program gives viewers the opportunity to develop an understanding of why foods are cooked. It uses a variety of different food preparation and cooking techniques to show how the structure of carbohydrates, proteins and fats are changed when processed. It also discusses current food cookery trends and their possible influences. This practical presentation engages viewers with cooking demonstrations by a chef while a dietician informs viewers of the health benefits of the foods discussed. Program Timeline 00:00:00 Introduction 00:01:14 Why do we cook food? 00:05:42 Cooking with carbohydrates 00:10:25 Cooking with proteins 00:14:32 Cooking with fats 00:19:50 The future of cooking 00:22:45 Conclusion 00:23:15 Credits 00:23:45 End program Website References • http://www.nutritionaustralia.org/ • http://www.kidspot.com.au • http://www.goforyourlife.vic.gov.au • http://slowfoodaustralia.com.au • http://foodwatch.com.au • http://www.raci.org.au/chemistry/Food/Eggs.htm • http://www.abc.net.au/juniors/pages/food/cooking/activity.htm#Why • http://www.csiro.au/news/mediarel/mr1998/mr98210.html Please visit our website for more relevant programs www.veavideo.com VEA – Bringing learning to life - 2 - © VEA INC Pty Ltd 2010 The Cooking Process – How Food Changes Student Worksheet: Before Viewing the Program 1.
    [Show full text]
  • Food and Culture Chinese Restaurants in Hawai‘I Franklin Ng
    Food and Culture Chinese Restaurants in Hawai‘i Franklin Ng Franklin Ng, “Food and Culture: Chinese Restaurants in Hawai‘i,” first shipload of Chinese laborers aboard theThetis were pro- Chinese America: History & Perspectives – The Journal of vided certain foods. Rice, salted fish, sweet potatoes, yams, the Chinese Historical Society of America (San Francisco: Chi- sugar, cooking oil, lime juice, vinegar, water, coffee, and tea nese Historical Society of America with UCLA Asian American were among the provisions to be supplied on the ship.7 In Studies Center, 2010), pages 113–122. the years that followed, a continuous stream of migrants arrived from Guangdong Province to sustain the growing ood, they say, is the essence of life. Or, as Joseph R. Hawaiian economy in rice and sugar production. While liv- Conlin puts it, “food is third only to air and water as ing on the plantations, the Chinese obtained most of their a basis of life and, much more than the others, is an food from the plantation stores or grocery stores set up to F 1 important element of culture and social relationships.” cater to their needs. Many people delude themselves that they “eat to live,” com- On the plantations the Chinese had a varied diet. They ments Deh-Ta Hsiung, but he believes that the Chinese are were fortunate that the Hawaiian Islands had pigs, chickens, honest enough to admit that they “live to eat.”2 ducks, fish, taro, sweet potatoes, bananas, yams, and coco- Despite these observations about the significance of food, nuts in abundance.8 To these items, the Chinese added their surprisingly little has been written about food and human own, bringing dried, salted, smoked, or preserved shrimp, relationships.
    [Show full text]
  • Cook Thoroughly Keep Food at Safe Temperatures Use Safe Water And
    Five keys to safer food Keep clean Why? ✔ Wash your hands before handling food and often during food preparation While most microorganisms do not cause ✔ disease, dangerous microorganisms are Wash your hands after going to the toilet widely found in soil, water, animals ✔ Wash and sanitize all surfaces and equipment used for food preparation and people. These microorganisms are ✔ carried on hands, wiping cloths and Protect kitchen areas and food from insects, pests and other animals utensils, especially cutting boards and the slightest contact can transfer them to food and cause foodborne diseases. Separate raw and cooked Why? ✔ Separate raw meat, poultry and seafood from other foods Raw food, especially meat, poultry and seafood, and their juices, can contain ✔ Use separate equipment and utensils such as knives and cutting boards for dangerous microorganisms which may handling raw foods be transferred onto other foods during ✔ Store food in containers to avoid contact between raw and prepared foods food preparation and storage. Cook thoroughly Why? 70°C ✔ Cook food thoroughly, especially meat, poultry, eggs and seafood Proper cooking kills almost all dangerous microorganisms. Studies have shown that ✔ Bring foods like soups and stews to boiling to make sure that they have reached cooking food to a temperature of 70°C can 70°C. For meat and poultry, make sure that juices are clear, not pink. Ideally, help ensure it is safe for consumption. use a thermometer Foods that require special attention ✔ include minced meats, rolled roasts, large Reheat cooked food thoroughly joints of meat and whole poultry. Danger 60°C zone! Keep food at safe temperatures Why? 5°C ✔ Do not leave cooked food at room temperature for more than 2 hours Microorganisms can multiply very quickly if food is stored at room ✔ Refrigerate promptly all cooked and perishable food (preferably below 5°C) temperature.
    [Show full text]