Outdoor Cooking Outline
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Outdoor Cooking Outline Class Length: Class size: Class Location: 1 hour 15 minutes 1facilitator:24 participants • Specialty • Trip Center Materials: Food picked up from Dining Hall(get order from Program Coordinator), table cloth, plastic ware, paper plates, popcorn popper, popcorn, napkins, 8-12 pie irons, squeeze bottles, can opener, fire starter, wood, and a bucket of water. Class Set-up: SEE ATTACHED SETUP PAGE First of all a fire must be built (no fire, NO cooking). Table should be covered with cloth, squeeze bottles filled with Butter, Oil, and Pizza sauce, plastic ware, plates, napkins set out, and a trash cans set up. Safety Precautions: Determine “Hot Zone”, be very clear and expect a reasonable number of people around the fire at one time. When carrying a hot pie iron towards the “Hot Zone”, participants should say “Hot pie, hot pie coming through” repeatedly. Constantly keep an eye on the fire and those near it. Have a chaperone be responsible for keeping enough logs on the fire and assist you in keeping a safe number of participants around the fire cooking. Introduction: (5 – 10 minutes) “What is cooking outdoors?” Cooking outside! Fire Safety Discuss the hottest part of the fire and where they should cook their food. Tour of Area: (10 minutes) • Food Prep Table • “Hot Zone” • Popcorn for All • Cooking Area and safe number of cookers • Eating Area and cleaning up Have students choose 1 entrée (hot dog, camper stew, camper pie/sandwich) to prepare and have them take turns cooking at the fire. Food Preparation and Cooking: (40 – 45 minutes) Clean-up & Dessert: (15 – 20 minutes) First clean –pie irons by putting face down into the fire- DO NOT WASH CAST IRON! Put away bread, butter, sandwich fillings, plates, napkins, and plastic ware. Everyone can make a S’more OR a banana boat. Each gets 2 mallows and 3 chocolate Then clean - up everything else. Class Tear-Down: Return the following unused materials to Trip Center; plastic ware, plates, table covering, and butter. Wipe off squeeze bottles, and scrub pie irons with steel wool if needed, not water, and return to Trip Center. If other outdoor cooking classes going on in the week cover all other food tightly, label and store. Revised July 10, 2017 Outdoor Cooking Class Length: 1 hour 15 minutes Class size: 1 facilitator: 24 participants Class Location: • Trip Center • Specialty village • Village fire pit • Barnett pavilion/fire pit • Jeff Grey fire circle (you need a trash can and a table) Materials: • Food (pizza sauce, cheese, bread, hot dogs, buns, sliced potatoes, diced tomoatoes, corn, onion, juices, s’more stuff, bananas) from Dining Hall • S’more/ hot dog sticks you can have the participants gather Materials from Specialty: • Liquid Butter • Vegetable Oil • Table Cloth • Plastic ware • Paper plates • Napkins • 8-12 pie irons • Can opener • 2 squeeze bottles • Trash Bags • Wood under deck, Tinder/Kindling must be gathered • Bucket of water • Food Handling Gloves Objectives: • Make participants aware and comfortable with preparing food outdoors • Basic fire safety Class Set-up: • Check with Program Coordinator on food pick-up • Build a fire, gather water bucket and wood • Set up a table with covering and trash bags • Fill 3 squeeze bottles (butter, oil, pizza sauce) • Set out bread, plastic ware, plates, napkins, and juices Safety Precautions: Revised July 10, 2017 • Be very clear and expect a reasonable number of people around the fire at one time • When carrying a hot pie iron towards the “Hot Zone”, participants should look before turning and be saying “Hot pie, hot pie coming through” repeatedly. • Maintain control of the fire and those near it at all times, an adult chaperone can help with this Overview: Participants will come to your kitchen in the woods and you will show them the prepared materials to work with. As their head chef, you will explain basic fire rules, food options, and how they will be preparing their meal. Introduction: (5 - 10 minutes) “What is cooking outdoors?” Cooking outside! Our fire is our stove/oven/toaster/microwave all in one. We will be using the heat from it to prepare our food today. First of all we need to talk about Fire Safety. Obviously we will be using the fire and therefore we will need to be showing respect to the fire at all times incorporating the following rules; • No running/horseplay anywhere near the fire • Only ____ (6-10) people may be cooking at one time – Dependent on the fire ring/group size • No one may add any fuel to the fire unless I approve it • An adult must be attending the fire at all times The hottest part of the fire is the coals. To cook your food the quickest you might want to hold it over the coals. Activity 1: (10 minutes) Give a tour of the Area • Food Prep Table – Explain food options and how to prepare: SANDWICHES (Grilled Cheese and Pizza) ALL SANDWICHES REQUIRE BUTTER BEING USED BETWEEN BREAD AND IRON 1. Pizza Pie – slice of bread, squeeze on some pizza sauce, put on some cheese, slice of bread, can add onion, tomato or corn if desired 2. Grilled Cheese – slice of bread, some cheese, slice of bread • “Hot Zone” 1. When iron available, squeeze on some butter on both sides and insert sandwich • Cooking Area and safe number of cookers 1. Remind them of how many (6-10) people may be cooking at one time 2. Show them how they can safely sit/kneel by the fire in order to cook their sandwich Revised July 10, 2017 3. Explain that they the cooker must be flipped after a period of time • Eating Area and cleaning up 1. When done cooking and walking with hot iron you must say “Hot pie, hot pie coming through” repeatedly 2. Get your sandwich out, hopefully you used enough butter, leave your iron for the next person and enjoy your food before making another one CAMPER STEW At Cold food prep table, have available: • Foil sheets • SLICED potatoes • Diced tomatoes • Onion • Corn o Participants can combine whichever ingredients they choose on their piece of foil, add some butter or oil, salt and pepper, then wrap tightly with a top piece of foil. o Do not overstuff packets or they will rip. HOT DOGS • Have them choose a stick, or have some prepared ahead of time. • One hot dog per person to start until seconds are served. • As they come to the cold food prep table, have them take a bun, put their condiments on the bun and then roast their hot dog, to avoid congestion at the food prep table as more participants come up. You will also be preparing popcorn over the fire and can have the participants take turns holding and shaking the popper, or ask a chaperone to do it. As soon as you hear 2 seconds between each pop, it is ready and you can enjoy! A little oil in the popper matched with a cup of popping corn sets you up for a great treat to keep a few of them busy who are not working on their sandwiches. Activity 2: (40 - 45 minutes) Food Preparation Monitor Fire, Popcorn, and Cookers Everyone starts with one entrée (sandwich, hot dog or stew) and then can try seconds, thirds, whatever time allows. Activity 3: (10 - 15 minutes) First clean – up pie irons, popcorn poppers, bread, butter, sandwich fillings, and trash plates, napkins, and plastic ware. Have a chaperone break chocolate and graham crackers up while you are showing kids how to clean –up. Once both are accomplished, explain marshmallow safety in regard to not flailing your stick around in the case that your mallow catches fire. Distribute two to each student with the instruction that they can cook it however they like and when done come to you and your chaperone helper for the rest of their fixings. Revised July 10, 2017 Once s’mores/ banana boats are enjoyed, have students help you as much as you can to clean up all trash and to put the fire out completely if you don’t have another class immediately following this one. All sticks can be burnt clean and returned to the woods or saved for next time in a discreet location. Class Tear-Down: • Bag all trash and tie closed. 1st -3rd period trash can go into trash barrels, however 4th period trash must be taken to the dumpster back by maintenance • Return the unused plastic ware, plates, table covering, condiments, and butter to Trip Center • Wipe off squeeze bottles, and CLEAN/SCRUB pie irons WITH STEEL WOOL, NOT WATER • If any bowls, cutlery, funnels were used they must be cleaned. • If there are other cooking classes later in the week, wrap all food tightly with plastic wrap, label it clearly and refrigerate to keep from spoiling. • Wipe down the preparation tables. • Sweep the floor. Revised July 10, 2017 Outdoor Cooking Set up Tablecloth (on table, not hot table) Table divided into stations– hot dogs and condiments, sandwiches, camper stew Hot table (not pictured) set up with liquid butter and pie irons CAMPER PIE STATION Bread, cheese and sauce out. Can util- ize stew toppings in pizza Make sandwich at cold table before go- ing to hot table CAMPER STEW STATION Foil out near the stew ingredients Potatoes CUT INTO PIECES (about 1 for every 2 people) Corn, onion and diced HOT DOGS Organized neatly—have participants put condiments on buns when they go get their hot dog so they don’t need to return to the table. DESSERT It’s ok to keep dessert hidden until everyone is finished with entrées.