1

Table of Contents
Section 1: Planning for the Assignment ........................................................................................................ 3
Section 2: The Young People......................................................................................................................... 3
Program Participants ................................................................................................................................ 3
The Therapeutic Process ........................................................................................................................... 3
Group Factors............................................................................................................................................ 4
Section 2: Goals............................................................................................................................................. 4
Long-Term Goals ....................................................................................................................................... 4
Short-Term Goals ...................................................................................................................................... 4
Section 3: Program Content .......................................................................................................................... 5
Session 1: Basic Kitchen Safety ................................................................................................................. 5
Session 2: Basic Nutrition.......................................................................................................................... 7
Session 3: Basic Knife Safety and Cutting Skills......................................................................................... 8
Session 4: Basic Cooking Skills .................................................................................................................. 9
Session 5: Basic Baking Skills ................................................................................................................... 10
Session 6: Reducing Food Waste/Using what is in Season ..................................................................... 11
Session 7: Planning Meals ....................................................................................................................... 13
Session 8: Food in Culture and Celebration ............................................................................................ 14
Appendices.................................................................................................................................................. 16
Appendix A .............................................................................................................................................. 17
Appendix B .............................................................................................................................................. 22
Appendix C .............................................................................................................................................. 26
Appendix D .............................................................................................................................................. 30
Appendix E .............................................................................................................................................. 37
Appendix F .............................................................................................................................................. 44
Appendix G .............................................................................................................................................. 53
Appendix H .............................................................................................................................................. 59
Section 1: Planning for the Assignment
Provide a timeline that includes:
• When you started the assignment
o After the midterm meeting upon confirmation from Eneyda it is
appropriate for the program
• What you have completed to date
o I have approached the program facilitator to receive her input on what
she would like included, and feedback for what topics we (myself and my
peer) have discussed amongst ourselves.
• When and how you have engaged your internship supervisor in the process of
planning and developing this assignment
o I have engaged our supervisor in the process of this planning by
discussing potential themes which can be implemented in the program.
• When and how you plan to implement your life skills assignment at your
internship
o This life skills assignment is slated to be executed in the “Kids in the
Kitchen” Program which runs Thursday nights from 6 – 7:30 pm. Each
week of the program will focus on a different theme such as kitchen
safety, and sanitization, while also stressing the importance of proper
kitchen practice (i.e. knife cutting, cross contamination with utensils etc.)
• If you have not started this assignment- indicate why and your plan/timeline for
completing this assignment before final.
o The Kids in the Kitchen Program summer session does not begin until July
4th. Until then, program planning, and finalization of topics/themes will
take place.
o Additionally, due to low registration numbers this program may be
cancelled. Final registration numbers are expected in the coming week.

Section 2: The Young People

Program Participants
The young people are children ages 6-11 interested in food and the process of cooking/baking.
The Therapeutic Process
This life skills program will enhance the development and functioning of the participants by
teaching independence, inclusivity through exploration of new and foreign concepts as well as
basic cooking skills and safety. Participants will be able to follow recipes matching the skills of
each session to be able to improve on the skill through the duration of each session and
throughout the program as a whole.

3
Group Factors
This program is not age or gender specific – although the skills learned by the program
participants will vary based on age-appropriate motor skills. The group size is dependent on the
size of the kitchen and the number of facilitators – no more than 3 participants per facilitator.
The sessions will be 90 minutes in length and will run once a week.

Special consideration has been undertaken regarding dietary restrictions due to religious beliefs
or lifestyle choices – substitutions have been listed where appropriate.

Section 2: Goals
Long-Term Goals
The long-term goals of this program aim to foster independence in the program participants by
teaching them skills they are able to practice throughout the program and use in their everyday
lives to create meals for themselves.
Short-Term Goals
Refer to each individual session for goals.

4
Section 3: Program Content
Session 1: Basic Kitchen Safety

Goal: Over the course of 1.5 hours the participants will learn how to make a Croque Monsieur,
as well as identify common safety risks in the kitchen and ways in which they can create a
safe kitchen while cooking.

Recipe (see Appendix A):

Fall Winter Spring Summer
Croque Monsieur

Program Plan:
1. Introduction
o Discussion of the purpose and goals of this program and individual session.
▪ What we hope the program participants learn in the session, such as
independence, accomplishment, creativity and fun while also stressing
the importance of safe kitchen practices to prevent injuries. But also
having fun in the kitchen.
▪ Ask participants what they would like to learn over the course of the
program – adapt the program accordingly
o Discussion of group roles/expectations.
▪ What we expect from the program participants, such as respect,
inclusivity, teamwork and cooperation.
2. Importance of handwashing:
o How germs can transfer between surfaces and people
o Cross-contamination
o Soapy Solutions Activity (see Appendix A)
3. Discuss the elements of and how to read a recipe.
4. Execute above noted recipe
5. During execution of recipe discuss:
o Do you know how to properly store the ingredients in the recipe?
▪ How do you store eggs? Etc.
o How to properly wash and store produce/food
o What do the participants know about proper food storage?
o What foods are stored where?
▪ Onions and Potatoes?
• In a cool dry place.

5
 ▪ What goes in the fridge?
▪ What does not go in the fridge?
6. Debrief:
o Discuss goal of session and topics covered
o Ask participants what they’ve learned

6
Session 2: Basic Nutrition

Goal: Over the course of 1.5 hours the program participants will be able to identify the food
groups, how they can construct a balanced meal and the identification of healthy portion
sizes.

Recipe (see Appendix B):

Fall Winter Spring Summer
Baked ‘Volcano’ Meatballs with Veggie Tots

Program Plan:
1. Introduction:
o Discussion of the purpose and goal of this session: making a balanced meal
within the Canada’s new food guide.
2. Discussion of Canada’s new food guide
o The new food groups
o How many servings of each should you consume?
3. Execute above recipe.
4. While executing the recipe execute ‘Food Guide Sort’ (see Appendix B) with the recipe
ingredients
5. While the food is in the oven, execute ‘I Love Eating Healthy Foods!’ work sheet (see
Appendix B):
6. While eating watch and discuss:
o Portion sizes; and
▪ Video and Handout – Size Up Your Food Portions (see Appendix B)
o Moderation
▪ Healthy Snacking
7. Debrief:
o Discuss goal of session and topics covered
o Ask participants what they’ve learned

7
Session 3: Basic Knife Safety and Cutting Skills

Goal: Over the course of 1.5 hours, program participants will learn basic knife safety and cutting
skills as well as the different types of cuts while also learning how to cut different types of
fruit

Recipe (see Appendix C):

Fall Winter Spring Summer
Rainbow Fruit Kabobs with Healthy Yogurt Dip

Program Plan:
1. Introduction:
o Discussion of the purpose and goal of this session: The proper ways in which to
hold, use and store a knife to prevent injury.
2. Discussion about the program participants current knowledge of knife safety
o How do your parents hold knives at home?
o How are they stored?
o Is there anything they have noticed when you use them?
3. Discuss what proper knife safety is:
o How to properly store and maintain knives:
▪ In a knife rack or proper knife storage system- not loose in a drawer
▪ With the blade facing downward to avoid contact with the sharpened
end.
▪ Sharpen regularly as a dull knife is dangerous
o How you should handle a knife when you are not cutting.
▪ Holding blade downward.
▪ Pass a knife by the handle
▪ If you drop a knife step away from it instead of trying to catch it.
4. Execute above recipe.
5. While executing the recipe, demonstrate the proper way to hold the knife and the item
they are cutting. (see Appendix C for diagram).
o Ask the program participants to demonstrate how they hold knives.
o Correct the grip of participants as needed.
6. Debrief
o Discuss goal of session and topics covered
o Ask participants what they’ve learned

8
Session 4: Basic Cooking Skills

Goal: Over the course of 1.5 hours, participants will learn the different types of cooking
techniques (broiling, sautéing, etc.) while also learning proper stove and fire safety while
cooking a seasonal dish

Recipe (see Appendix D):

Fall Winter Spring Summer
Stir Fry Beef and Savoury Butternut One Pot Chili Mac One Pot Chicken,
Broccoli Squash and Carrot and Cheese Vegetable &
Soup Parmesan Orzo

Program Plan:
1. Introduction:
o Discussion of the purpose and goal of this session: The basic cooking skills the
program participants will encounter in recipes and proper stovetop safety to
prevent burns.
2. Discussion about the program participants current knowledge of stove safety and
cooking techniques.
o What do the program participants currently know about stove safety?
o What cooking techniques do the program participants current know?
▪ Boiling ▪ Sautéing
▪ Baking ▪ Grilling
3. Execute above recipe.
4. While executing the recipe, demonstrate and discuss proper stove safety and cooking
techniques:
o How can we prevent stove related injuries?
▪ Preventing burns by using oven mitts or pot holders
▪ Tilting pot lids away from you to let steam out before lifting lid
▪ Have the handle of your pot or pan pointed inward so it does not get
caught on clothing.
o How can we prevent a fire?
▪ Do not walk away from cooking food
▪ Making sure our cooking space is free from any debris
o Fire safety
▪ Types of fires and how to put them out (see Appendix D)
7. Debrief
o Discuss goal of session and topics covered
o Ask participants what they’ve learned

9
Session 5: Basic Baking Skills

Goal: In the course of 1.5 hours the program participants will be able to identify oven safety measures,
common baking terms, the importance of proper measurement and the role weather plays in
baking.

Recipe (see Appendix E):

Fall Winter Spring Summer
Homemade Pizza Dough Snickerdoodles Lemon Shortbread S’mores Brownies
Bombs Cookies

Program Plan:
1. Introduction:
o Discussion of the purpose and goal of this session: The basic baking skills the program
participants will encounter in recipes and proper oven safety to prevent burns.
2. Discussion about the program participants current knowledge of oven safety, oven parts
(elements, heat controls etc.) and cooking techniques.
o What do the program participants currently know about oven safety?
o Do they know what specific parts of the oven are/located?
▪ Heating elements
▪ Oven controls
▪ Baking rack
o What baking techniques do the program participants current know?
▪ Creaming ▪ Rolling out
▪ Cutting-in ▪ Broil vs Bake
3. Execute above recipe.
4. While executing the recipe, demonstrate and discuss proper oven safety and baking techniques:
o Proper measurement
▪ How to properly measure dry ingredients vs. wet ingredients
▪ How humidity can change a recipe
• If the air is damp you will need more flour.
• If the air is dry you will need more liquid
o How can we prevent oven related injuries?
▪ Preventing burns by using oven mitts when handling hot dishes
▪ Always ask an adult for help taking food out of the oven (at least until they are
trusted to take items out of the oven without assistance).
o How can we prevent a fire?
▪ If an item may bubble over during baking place it on a bigger baking sheet
▪ Make sure there is no debris (such as pieces of food) which could burn or catch
fire in the oven before pre-heating it.
5. Debrief
o Discuss goal of session and topics covered
o Ask participants what they’ve learned

10
Session 6: Reducing Food Waste/Using what is in Season

Goal: Over the course of 1.5 hours the program participants will be able to identify ways in
which food waste can be avoided, the importance of eating in season, and put into
practice basic composting methods.

Recipe (see Appendix F)

Fall Winter Spring Summer
Homemade Pop Tarts
Apple Pear Cherry Blueberry

Program Plan:
1. Introduction: Discussion of the purpose and goal of this session: Identifying food waste,
what is seasonal eating and how to compost.
o Discussion about the program participants current knowledge of oven safety,
oven parts (elements, heat controls etc.) and cooking techniques.
2. Discussion about the program participants current knowledge of seasonal foods
o Have you heard of seasonal foods before?
o What do you think seasonal foods are?
o Do you know of any specific seasonal foods?
▪ Based on the infographic as per the season
• Fall: Apples
• Winter: Pear
• Spring: Cherry
• Summer: Blueberry
o Do you think there are benefits to eating in season?
o Why is it beneficial to purchase what is in season?
▪ Lowers carbon footprint as there is less energy used in farming them
▪ Better taste and quality
▪ Increase in nutrition
▪ Lower cost
3. Before executing the recipe have the program participants sort what season they think
the ingredients belong in. Execute above recipe.
4. While the food is in the oven discuss:
o What do you know about food waste?
o Are there ways you prevent food waste at home?
o Are there things you can do to prevent food waste at home?
▪ Meal planning

11
 ▪ Making sure left overs have been eaten
▪ Purchasing what is in season (reducing carbon footprint)
▪ Creative ways to reduce food waste
• Flavouring water with citrus peels and herbs like mint
• Roasting and grinding stale bread to make breadcrumbs
• Packing smaller portions of lunch
• Slicing fruit (children are more likely to eat fruit this way)
• Using the whole fruit/vegetable/animal
o Is there a way to ethically dispose of food waste?
▪ Composting
• What can you compost?
• What can you not compost?
o Demonstrate what composting is with any food waste/scrap left over from the
recipe.
o Can we Compost it? – Sorting compostable and non-compostable materials
o Refer to Appendix F
5. Debrief
o Discuss goal of session and topics covered
o Ask participants what they’ve learned

12
Session 7: Planning Meals

Goal: Over the course of 1.5 hours the program participants will learn the benefits of meal
planning, and ways in which they can implement it at home thereby fostering a sense of
independence.

Recipe (see Appendix G):

Fall Winter Spring Summer
Sandwich Wraps Omelette Bites Monster Sandwiches Pasta Salad

Program Plan:
1. Introduction
o Discussion of purpose and goal of this session: the benefits of meal planning,
how can we start meal planning on our own
2. Discussion:
o How we can implement meal planning?
▪ Can you pack your own lunch everyday?
▪ Are there ways your family plans meals at home?
▪ What are foods you enjoy for lunch?
o How it is beneficial?
▪ Saves times
▪ Helps reduce food waste
▪ Gives you independence when you can make your own lunch
o What’s your favourite snack food/comfort food?
▪ What are healthier alternatives to these that are similar?
• Chips vs. Popcorn
3. Activity:
o Let’s Draw a Healthy Lunch – what can they make themselves?
▪ Are there ways we can make this lunch healthier
o Making a lunch cheat sheet (see Appendix G)
o Fill one out with the group
▪ Send a blank one home to do with family
4. Debrief
o Discuss goal of session and topics covered
o Ask participants what they’ve learned

13
Session 8: Food in Culture and Celebration

Goal: Over the course of 1.5 hours the program participants will learn the importance of food
and culture and discuss how food brings people together. Through this the aim is that kids
learn acceptance and cultural diversity.

Recipe (see Appendix H):

Fall Winter Spring Summer
Polish Pierogis Latkes Vietnamese Spring Handmade
rolls Pappardelle (with
sauce of choice)

Program Plan:
1. Discussion
o What are foods specific to your culture?
▪ Italian: Easter Bread; Pasta etc.
▪ Trinidadian: Doubles, Roti
o How do we use food to celebrate?
▪ Are there specific foods your family makes on holidays?
▪ Do you have cake on your birthday or other celebrations?
▪ Does it bring your family together?
o Different types of celebration foods?
▪ Moon cakes – Lunar Festival
▪ Easter breads - Easter in various European countries
▪ Hamantaschen - Triangular filled-pocket cookie for Jewish holiday of
Purim
▪ Kings cake – Easter cake with coin hidden inside,
▪ Sugar skulls - Day of the Dead
▪ Spiced hot chocolate - Peruvian Christmas Drink
2. Activity:
o Food Planet game – free app available for iPhone, iPad, Android and Windows
devices
1. Participants are shown pictures of foods, drinks, utensils, machinery or
ingredients from different countries and players are to guess the country
of origin.
3. Debrief
o Discuss goal of session and topics covered
o Ask participants what they’ve learned

14
Closure of Program
• Discussion of all the topics learned over the course of the program, what their favourite
recipes were, what things they remembered learning
• Optional Activity (if time allows): Design your own apron activity
o Materials needed are plain aprons,, fabric markers/paint

15
Appendices

16
Appendix A
 Croque Monsieur1

Ingredients: Directions:
o 3 tbsp mayonnaise
o 2 tsp dijon mustard 1. Mix mayo and mustard together in a small bowl.
o 8 slices firm white bread Spread onto 4 bread slices. Add cheese and ham to
o 4 slices swiss cheese each bread slice.
o 8 slices deli ham 2. Meanwhile, whisk eggs and milk in pie plate until
o 4 tbsp butter well blended.
o 3 eggs 3. Place butter in skillet and melt.
o 1/2 cup milk 4. Dip each sandwich in egg mixture (make sure all
sides are coated), then place in buttered pan. Pour
Equipment: any remaining egg mixture over sandwiches.
o Bowl 5. Bake 10 to 12 min. or until sandwiches are golden
o Electric mixer brown on both sides, turning after 5 min.
o Measuring cups 6. Fry until golden brown on both sides (a few
o Measuring spoons minutes on each side).
o Storage container

Note:
The deli ham in this recipe can be changed to other lunch meats such as chicken and turkey.
For a vegetarian option substitute with a sliced meat alternative such as Yves, or avocados or
tomato.

1
Retrieved from: https://lilluna.com/croque-monsieur/

18
19
 “Soapy Solutions”2 Activity:

Materials Needed:
- Cooking oil
- Ground cinnamon
- Sink to wash hands
- Measuring spoons
- Soap
- Paper towels

Procedure:
1. Have half of the program participants rub 1 tablespoon of oil on their hands until they
are completely coated. This oil represents the natural oils our skin secrets during the
day.
2. Sprinkle ½ tsp of cinnamon on the oiled hands and rub them together until the
cinnamon is evenly distributed. The cinnamon represented the bacteria which exists
on our skin but cannot see.
3. Have the students with the oiled cinnamon hands shake the hands of the participants
who have nothing on their hands. This will represent the transfer of germs from one
surface to another.
4. Have the participants run their hands under cold water. Discuss if the cinnamon has
washed away. Discuss how just rinsing your hands will not get rid of germs.
5. Have the participants wash their hands properly with soap and warm water. Discuss
how proper hand washing can prevent contamination.

2
Adapted from: https://www.albertahealthservices.ca/assets/info/nutrition/if-nfs-cooking-club.pdf

20
Reading a Recipe3

1. Read through the entire recipe. By reading through the recipe you can make sure you have
all the ingredients and equipment you need.
2. Take note of portion sizes and servings the recipe makes. Depending on the number of
servings you need ingredients may need to be doubled or tripled. Buy what you need.
3. There may be different times listed on the recipe. ‘Preparation’ (or Prep) time is the
estimate of how long it will take to prepare the ingredients before cooking or baking.
Depending on your skill level this may take more or less time. ‘Cooking’ (or Cook) time is
the estimate of how long the ingredients will need to cook fully. Follow this time more
closely. Adding these two times together will tell you how long the recipe may take you to
complete
4. After you go over the recipe, gather all the equipment and ingredients needed.
5. If the recipe calls for baking/roasting preheat the oven to the temperature indicated.
6. Some directions may be listed in the ingredients list. For example: 1 onion, chopped means
chopping the onion before adding it to the recipe.
7. Follow the directions very carefully, and add the ingredients in the order they are listed.
8. Sometimes recipes include optional ingredients – this means that you can add these if you
want to but are not required.

3
Adapted from: https://www.albertahealthservices.ca/assets/info/nutrition/if-nfs-cooking-club.pdf

21
Appendix B

22
 Baked Volcano Meatballs4

Ingredients: Directions:
o 1 lb ground chicken
o ¼ cup bread crumbs
o 2 cloves of garlic, minced
o 1. Preheat oven to 400° F. Spray a large cookie
sheet with cooking spray.
o 1 egg
2. Mix together the ground chicken,
o ¼ cup grated parmesan cheese
breadcrumbs, garlic, egg, milk, parmesan,
o 1 tsp. salt salt, pepper and parsley. Do not over mix. If
o ½ tsp black pepper the meatballs appear to wet add more
o ¼ cup milk breadcrumbs.
o 1 tbsp parsley minced 3. Using an ice cream scoop form
o ¼ cup cheddar cheese cut into approximately 12 meatballs.
12 cubes 4. Place a cube of cheese in the centre of the
meatball and roll until the cheese is covered
Equipment:
and the meatball is once again round.
o Bowl
5. Place on prepared cookie sheet.
o Garlic press
6. Bake for 30 minutes or until the meatballs
o Knife are browned and cooked through.
o Cookie sheet 7. Enjoy!
o Cooking spray
o Ice crease scoop
o Measuring utensils
Healthy Hint!
Try adding in grated vegetables like carrots and zucchini for an extra serving of vegetables. If
you use a vegetable that has a high-water content, you will need to increase the amount of
breadcrumbs used.

For a vegetation option substitute the ground chicken with ground meat alternatives such as
“Beyond Meat” or “Yves”.

4
Adapted from: http://www.kraftcanada.com/recipes/cheesy-volcano-meatballs-107017
 Cheesy Zucchini Tots5

Ingredients: Directions:
o 1 medium zucchini
o 2 eggs
o 1/4 cup panko bread crumbs 1. Preheat the oven to 400. Line a baking
o 1/4 cup regular bread crumbs sheet with parchment or spray with
o 1 tsp salt cooking spray.
o 1/4 tsp pepper 2. Grate the zucchini into a clean dish towel.
o 3/4 tsp garlic powder Wrap the towel up and squeeze out as
o 1 cup shredded cheddar much liquid as possible.
cheese 3. In a large bowl, stir together the zucchini,
o Marinara eggs, panko, bread crumbs, salt, pepper,
Equipment: garlic powder, and cheese.
4. Scoop by rounded spoonfuls onto the
o Muffin Tin
prepared baking sheet. Bake 20-25
o Cooking spray
minutes, or until golden brown. Serve
o Grater
warm with marinara sauce for dipping.
o Dish Towel or Paper Towel
o Large Bowl
o Ice Cream Scoop

Video: Size Up Your Food Portions

https://www.unlockfood.ca/en/Videos/Food-Portions-Toolkit/Video-Size-up-your-food-
portions.aspx

5
Retrieved from: https://lilluna.com/cheesy-zucchini-tots/
 6

6
Retrieved from: http://nurturingnoggins.blogspot.com/2013/04/super-kids-eat-super-foods-plus-some.html
Appendix C

26
 Rainbow Fruit Kabobs7

Ingredients: Directions:
o Seasonal fruit (see below
for suggestions) 1. Wash and gently dry the fruit.
2. Peel the fruit (as needed) and cut it into bite-size
Equipment:
pieces.
o Knives 3. Add fruit to the wooden skewers, in rainbow color
o Wooden skewers order, or as desired.
o Bowls
Fruit Ideas:
Red: strawberries, raspberries, cherries, watermelon, red skinned apples
Orange: clementine or mandarins, navel orange wedges, cantaloupe, mango, apricots, peaches
Yellow: Pineapple, nectarines, bananas, yellow skinned apples, yellow plums
Green: Kiwi, green grapes, green skinned apples, honeydew
Blue: Blueberries, blackberries, blue plums
Purple: purple grapes, blackberries, black plums

Healthy Yogurt Fruit Dip8

Ingredients: Directions:

o 1/2 cup heavy cream

o 2 tbsp maple syrup 1. Whip heavy cream and maple syrup until thick and
o 1/2 cup plain Greek yogurt creamy.
o 1/2 tsp vanilla extract 2. Add Greek yogurt and vanilla extract and mix on low until
smooth, creamy and well combined.
Equipment: 3. Serve with sliced fruit or graham crackers.
4. Store in an airtight container in the fridge for up to 3 days.
o Bowl 5. Enjoy!
o Electric mixer
o Measuring cups
o Measuring spoons

7
Adapted from: https://www.dinneratthezoo.com/fruit-kabobs/
8
Adapted from: https://www.almostsupermom.com/healthy-yogurt-fruit-dip/
 Knife Safety, Skills and Cuts9
The proper way to hold a knife:

By grabbing the knife where the blade

meets the hilt creates a more stable grip.
This allows for smoother and faster cuts to
be directed through the wrist. Rock the
knife back and forth.

Claw your fingers and tuck in your thumb:

Curl in your finger tips and tuck your thumb

in. The knife blade will slide up and down
against your knuckles protecting your
fingertips from ever getting cut.

While we will not stress the basic culinary

cuts, this is what they will look like. This is
The basic culinary cuts: good reference if you ever come across
these words in recipes. From top left to
bottom right:

- Baton (12 mm x 12mm x 6 cm)

- Batonnet (6mm x 6mm x 6cm)
- Allumette (matchstick) (3mm x 3mm
x 6 cm)
- Julienne (2mm x 2 mm x 4cm)
- Large Dice (12 mm x 12mm x 12mm)
- Medium Dice (6mm x 6mm x 6mm)
- Small Dice (3mm x 3mm x 3mm)
- Brunoise (2mm x 2mm x 2mm)

9
Adapted from: https://www.earthfoodandfire.com/knife-skills-the-basic-cuts/
Knife Safety:

- Do not leave sharp knives loose in a drawer. This will damage the sharp end of your
blade and can be dangerous when someone reaches into the drawer.
- Keep knives sharp. A sharp knife will glide easily through what you are cutting with
little force involved. If your knife is not sharp you might apply too much force and
injure yourself
- Do not put knives in the sink. Wash your knives separately to prevent possible injury.
- Point away. Do not cut toward you. Do not point knives at other.
- Do not try to catch falling knives. Step away from the falling knife instead of
attempting to catch the knife. This will protect your hands and your feet.
- Put knives down safely. Do not lay your knife down with the blade up, make sure it is
away from the edge.
Appendix D

30
 Cooking Glossary

Pasta that is fully cooked on the outside and slightly underdone on the inside.
Al dente The pasta should give slight resistance when bitten into, but not hard or
overly soft.

Baking Cooks food in the oven at a lower temperature than roasting.

Partially cooks food by boiling it briefly, and then stops cooking by rinsing them
Blanching
under cold running water.

Cooks food in strongly bubbling hot water – bubbles do not go away when
Boiling
stirring. 212 degree F

The technique browning in oil and then slow simmering in a moderate

Braising
amount of liquid. This liquid is often turned into a sauce.

To cook food directly under the heat source. Typically refers to placing food
Broil
immediately under an oven broiler.

Deep-frying Cooks food by lowering it completely in fat – most often oil.

Grilling Cooks food by placing it directly over the heat source.

Similar to braising, but the vegetables are browned first for a bit of rich,
Pan-roasting
caramelized flavor.

Roasted Cooks food in the oven in an uncovered pan. .

Cooks food in a small amount of fat. Food is kept moving to prevent it from
Sautéing
burning and to help the water evaporate.

Cooks food gently in liquid heated to a slightly lower temperature than

Simmering
boiling - bubbles are smaller. 185 – 195 degree F

Cooks food by using the vapors from boiling water – retains foods nutrients
Steaming
but may take longer.

Stir-frying Cooks food over very high heat with constant stirring. A wok is often used.

31
Types of Fires and How to Extinguish Them 10

10
Retrieved from https://www.atotalsolution.com/blog/the-many-types-of-fire-extinguishers/

32
Fall:

Stir Fry Beef and Broccoli11

Cook Time: 15 minutes Total Time: 25 minutes

Servings: 4 Servings
Ingredients: Directions:
o 1 1/2 pounds flank steak thinly
sliced against the grain
o 1 tablespoon oyster sauce
o 1 tablespoon corn starch
o 1 tablespoon Water 1. Slice the flank steak thinly against the grain. in a
large bowl, whisk together the 1 tablespoon of
o 1/4 teaspoon baking soda
oyster sauce, 1 tablespoon corn starch, 1
o 3 cups broccoli florets tablespoon water and 1/4 teaspoon baking soda.
o 1 tablespoon canola oil Add the sliced meat and toss to fully coat, set aside.
For the Sauce: 2. Whisk together the ingredients for the sauce, set
o 1/4 cup soy sauce low sodium aside.
o 1 tablespoon brown sugar 3. Heat a large skillet over medium high heat. Add 1
tablespoon canola oil (or oil of choice). When oil is
o 1 tablespoon oyster sauce
hot, add the flank steak. You may need to work in
o 6 cloves garlic minced batches to avoid crowding the pan. Cook until beef
o 1 tablespoon fresh ginger grated is browned on the bottom, about two minutes. Stir
o 1 tablespoon toasted sesame oil and continue cooking until beef is browned, 2-3
o 1/2 cup beef broth more minutes.
o 2 teaspoon cornstarch 4. Add broccoli and sauce to pan, stir to coat
everything, and cover. Allow to cook until broccoli
Equipment: is bright green crisp-tender, about 3 minutes.
o Chef’s knife 5. Remove from heat, stir again to coat in sauce and
serve.
o Measuring spoons
o Whisk
o Large skillet
o Stirring utensil (wooden spoon)
Notes:
If you don't have oyster sauce, you can sub 1 tablespoon soy sauce + 1 tablespoon brown sugar. It won't
have quite as much umami flavor, but will do in a pinch.

Be sure to cut flank steak AGAINST the grain. See which direction the muscle fibers are running, then slice
across it.

11
Retrieved from: https://www.foxandbriar.com/wprm_print/7080

33
Winter:

Savoury Butternut Squash and Carrot Soup12

Ingredients: Directions:
o 2 tbsp olive oil 5. In a large soup pot, sauté the diced onion
o 1 onion (diced) and minced garlic in olive oil until the onions
turn soft, about 3 to 5 minutes.
o 4 cloves garlic (minced)
6. Add in the sliced carrots and celery and cook
o 4 carrots (sliced) for another 3 to 5 minutes just to give the
o 3 stalks celery (diced) carrots and celery a bit of a head start.
7. Add in the chopped butternut squash and
o 2 small or one large butternut
give it all a quick stir just to coat the
squash (peeled and chopped)
butternut squash with oil, then add in all of
o 5 cups vegetable broth the vegetable broth and chopped fresh sage.
o 2 tbsp fresh sage (chopped) 8. Bring the soup to a boil, then reduce heat
o 1/2 cup soy milk down to a slow simmer and allow your soup
to cook for at least 25 minutes, or until
Equipment: squash is soft.
9. Using a potato masher or a large fork, mash
the squash until smooth, or, alternatively,
1. Large soup pot
you can puree the soup in a food processor
2. Chef’s knife
or blender.
3. Cutting board 10. Stir in the soy milk and season with salt and
4. (Emersion) blender/ food pepper to taste (either sea salt or kosher salt
processor or fresh ground black pepper is always best
for the best flavor).

12
Adapted from: https://www.thespruceeats.com/vegan-butternut-squash-and-carrot-soup-3377922

34
Spring:

One Pot Chili Mac and Cheese13

Ingredients: Directions:
o 1 tablespoon olive oil
o 2 cloves garlic, minced
o 1 onion, diced
o 8 ounces ground beef
o 4 cups chicken broth
o 1 (14.5-ounce) can diced
tomatoes
o 3/4 cup canned white kidney 1. Heat olive oil in a large skillet or Dutch oven
beans, drained and rinsed over medium high heat. Add garlic, onion
o 3/4 cup canned kidney beans, and ground beef, and cook until browned,
drained and rinsed about 3-5 minutes, making sure to crumble
o 2 teaspoons chili powder the beef as it cooks; drain excess fat.
o 1 1/2 teaspoon cumin 2. Stir in chicken broth, tomatoes, beans, chili
o Kosher salt and freshly ground powder and cumin; season with salt and
black pepper, to taste pepper, to taste. Bring to a simmer and stir in
o 10 ounces elbows pasta pasta. Bring to a boil; cover, reduce heat and
o 3/4 cup shredded cheddar simmer until pasta is cooked through, about
cheese 13-15 minutes.
o 2 tablespoons chopped fresh 3. Remove from heat. Top with cheese and
cover until melted, about 2 minutes.
parsley leaves
4. Serve immediately, garnished with parsley, if
Equipment: desired.
o Large skillet
o Can opener
o Chef’s knife
o Cutting board
o Cheese grater

13
Adapted from: https://damndelicious.net/2014/03/15/one-pot-chili-mac-cheese/

35
Summer:

One Pot Chicken, Vegetable & Parmesan Orzo14

Ingredients: Directions:
o
1 tbsp olive oil
o
2 garlic cloves, minced
o
1/2 onion, diced 1. Heat oil in a large pan over high heat. Make
o
8 oz chicken thigh or breast, sure the pan is reasonably deep - around 5
cut into bite size pieces cm / 2.5" or more. Otherwise, use a large
o 2 1/2 cups frozen diced pot.
vegetables (carrots, peas, 2. Add garlic and onion, cook for 1 minute.
corn, capsicum/peppers, 3. Add chicken, sprinkle with salt and pepper
anything!) then cook for 2 minutes until cooked on the
o 1 1/2 cups orzo outside (raw inside).
o 1 1/2 tbsp flour 4. Add frozen vegetables (still frozen ok) and
o 2 1/4 cups milk, any fat % flour, stir until flour is incorporated.
o 2 cups (500 ml) chicken or 5. Add orzo, stock and milk, then stir well.
vegetable stock / broth (low 6. Bring to simmer then adjust heat so it's
sodium) bubbling gently. Cook for 7 minutes (no lid),
o 3 cups baby spinach (packed) stirring every now and then, until orzo is
o 3/4 cup parmesan (grated) almost tender (still quite soupy at this stage).
o Salt and pepper to taste 7. Add parmesan and spinach, stir through. Add
Equipment: salt and pepper to taste.
8. Consistency should be like a loose risotto (it
o Large pan (5cm/2.5’’ deep)/ absorbs liquid and thickens quite quickly
large pot when serving), nice and creamy.
o Chef’s knife 9. Serve, garnished with parsley and more
o Cutting board parmesan if desired!

o Stirring utensil (spoon)

14
Retrieved from: https://www.recipetineats.com/one-pot-chicken-vegetable-parmesan-orzo-risoni/
Appendix E

37
 Baking Glossary

Adding eggs, one at a time When eggs are added one at a time after creaming together
butter and sugar. After adding the egg, the mixture will look
curdled/lumpy and shiny. Keep mixing, and it will become
smooth again.
Beating egg whites Beating air into egg whites to create fluffy peaks.
Be careful – you can over beat them quickly.
Chilling Allowing a dough to cool down in the fridge so it is easier to
roll out.
Creaming where sugar and fat are beaten together to form and
capture air bubbles - as you continue to beat, the mixture
becomes creamier in texture, more uniform, and lighter in
color as air is beaten in.
Cutting in Combines fat and flour in a way that creates a flaky texture
when baked. Cutting in can be accomplished with a pastry
fork, two knives, a pastry blender, or a food processor,
pulsed gently.
Docking Vent holes for steam to escape while baking. Can be made
with a fork.
Folding Ingredients with air beaten in are combined with the rest of
a recipe's ingredients in a way that keeps as much of the air
bubbles as possible.
Greasing a pan Preparing your baking pan properly before filling it. Butter,
oil, shortening, and cooking sprays are ways to do this.
Kneading: Pressing and squeezing dough with your hands so that it
becomes smooth and ready to cook/bake.
Leveling Smoothing the batter/crust before the pan goes into the
oven so it is even.
Lining a pan Like greasing a pan but pieces of parchment paper are used
instead of fat. .
Rolling out Flattening out chilled dough with a rolling pin to an even
thickness, so it can be cut into shapes before baking.
Rolling into a ball After scooping dough, roll it between your hands to finish
smoothing it.
Separating eggs Separating the egg white from the egg yolk.
Scooping cookie dough Using two spoons, or with a cookie/ice cream scoop to
portion out the dough.
Scraping the bowl To stop mixing partway through and scrape the sides and
bottom of the mixing bowls so ingredients are evenly
combined.
Sifting flour Flour that has been shaked through a strainer or screen to
make it airy.

38
Stir Whisking together the dry ingredients and then adding
them to the wet ones, stirring until the mixture is evenly
combined.
Yeast A single-cell organism, called Saccharomyces cerevisiae,
which needs food, warmth, and moisture to thrive. It
converts its food—sugar and starch—through fermentation,
into carbon dioxide and alcohol. It's the carbon dioxide that
makes baked goods rise.

39
Fall:

Pizza Bombs with Homemade Dough15

Ingredients: Directions:
Dough Dough:
o 1 cup warm water 1. In a large bowl mix the water, honey, oil, yeast and
o 1 tablespoon honey salt. Add the flour gradually until a soft dough
forms and pulls away from the sides of the bowl.
o 1 tablespoon oil
The exact flour amount will vary so go by the touch
o 1 tablespoon instant yeast and feel of the dough. The dough should be soft
o 1 teaspoon salt and smooth (not leaving a residue on your fingers
o 2-3 cups flour but not super stiff, either).
Pizza Bombs 2. Knead the dough for 2-3 minutes (more like 5-6
o 1 pound pizza dough, at room minutes if kneading by hand or if using whole
temperature for 1 hour wheat flour).
o 6 tsp marinara sauce, divided, plus 3. Let the dough rest, covered, for 10 minutes.
more for serving
o Pizza fillings such as pepperoni, or Pizza Bombs:
veggies 1. Arrange a rack in the middle of the oven and heat
o 6 ounces low-moisture mozzarella to 375°F. Coat a 12-cup muffin tin with cooking
cheese, cut into cubes spray.
o 4 tbsps unsalted butter, melted 2. Divide pizza dough into 12 equal portions. Working
o 1/4 tsp garlic powder with one piece of dough at a time, roll into a ball,
o 1/2 tsp kosher salt then use your fingers to flatten and stretch into a 3-
o 1/4 cup grated Parmesan cheese to 4-inch round. Repeat with remaining pieces of
o 1 1/2 tsp Italian seasoning dough.
Equipment: 3. Place 1/2 tsp of sauce in the center of each dough
round, then top each with a piece of mozzarella
cheese and 2 pieces of toppings. Fold the edges of
the dough up and round the filling, then pinch them
together, forming a small bundle.
o Mixer with dough hook
4. Stir the butter, garlic, and salt together in a small
o Large bowl bowl. Dip the pizza bombs, one at a time, into the
o Measuring spoons butter mixture, and turn to coat. Place seam-side
down into each muffin well. Sprinkle the top of
o Plastic wrap
each pizza bomb with 1/4 teaspoon Parmesan
o Muffin tin cheese and a pinch of Italian seasoning.
o Cooking spray 5. Bake until golden-brown, 15 to 20 minutes. Remove
from the pan and cool for 5 minutes or until cool
enough to handle. Serve with warm marinara
sauce.

15
Adapted from https://www.melskitchencafe.com/quick-and-easy-pizza-dough/

40
Winter:

Snickerdoodles16

Prep time: 25 minutes Cook time: 15 minutes Yield: Makes 12-18 cookies
Ingredients: Directions:
Snickerdoodles 1. 1 Preheat your oven to 350°F. Beat the butter
until it's soft, smooth and light.
o 4 tablespoons Unsalted Butter 2. 2 Add sugars, salt: Add both of the sugars to the
o 1/3 cup Brown Sugar beaten butter and mix until they are fully
o 1/3 cup White, Granulated Sugar incorporated, and lighter in color. Add salt. Beat
o 1 egg until the dough is light and fluffy.
o 1 cup All Purpose Flour 3. Add egg: Stirring vigorously, add the egg to the
o 1 tablespoon Cornstarch mixture and beat until the batter looks uniform.
o ½ teaspoon Baking Soda 4. Fold flour mixture into wet: Sift the flour,
o ¼ teaspoon Kosher Salt cornstarch and baking soda, and fold, in three
additions, into the butter egg mixture to create
Cinnamon Sugar - whisk well to the cookie dough.
incorporate 5. Form balls of dough with a soup spoon and plop
o ½ Cup Sugar them in cinnamon sugar, swirling to coat.
o 3 Tablespoons Ground cinnamon 6. Flatten dough balls on lined cookie sheet: On a
buttered or parchment lined cookie sheet, place
Equipment:
the dough balls 3 inches apart. Flatten the dough
slightly and sprinkle about half a tablespoon
worth of cinnamon sugar on the flattened
o Mixer surface.
o Measuring spoons 7. Bake: Put into the 350°F oven. Set the first timer
for 7 minutes. Turn the pan around and set a
o Stirring utensils second timer for 7 minutes. If you are using a
o Soup spoon buttered pan they might be done at this point, or
o Parchment need another minute. If you’re using parchment,
cookies will take 2-3 minutes more. You are
o Baking tray
looking for golden edges and a blonde middle.
o Cooling rack (or somewhere to 8. Cool: Cool on a baking sheet and eat as soon as
cool cookies) possible. Snickerdoodles will keep in an airtight
container, at room temperature for 3 days, but
they are best eaten the day they’re made.

16
Retrieved from: https://www.simplyrecipes.com/recipes/snickerdoodles/

41
Spring:

Lemon Shortbread17

Prep Time: 15 minutes Cook Time: 25 minutes Chilling Time: 30 minutes Yield: 24 cookies
Ingredients: Directions:
Cookies 1. With a mixer, mix together softened butter
with zest of 2 lemons making sure to scrape
o 2 lg lemons zested
down sides halfway through mixing.
o 1 ½ cups unsalted butter 2. Mix granulated sugar with butter just until
o 1 cup granulated sugar combined and then mix in lemon extract.
o 1 tsp lemon extract 3. Sift together flour and salt. With mixer
o 3 1/2 cups all-purpose flour turned off, add all of the flour mixture and
mix on the lowest speed until dough just
o 1/4 tsp salt
comes together, about 2 mins.
4. Place dough on lightly floured surface and
Cookie Topping form into a disk. Wrap in plastic wrap and
o 1 lg lemon zested chill for 30 mins.
o 1/4 cup Sparkling Sugar 5. Preheat oven to 350℉.

Equipment: 6. Zest 3rd lemon and mix with sparkling sugar.

7. Roll chilled dough into 1/2 inch thickness and
form into a rectangle as best as possible.
Using a sharp knife cut cookies into 1 inch by
o Mixer 3 inch rectangles.
o Lemon zester (or grater) 8. Using a spatula place cookies on 2 ungreased
cookie sheets. Evenly sprinkle each cookie
o Plastic wrap
with sparkling sugar mixture.
o Spatula 9. Bake for 20-25 mins or until corners turn a
o Sharp knife (to cut through ½ light golden brown, making sure to turn
inch of dough) cookie trays halfway through baking. Using a
o Cookie sheets stand mixer with paddle attachment mix
together softened butter with zest of 2
o Cooling rack (or somewhere to lemons making sure to scrape down sides
cool cookies) halfway through mixing.
10. Let cookies cool on cookie sheets.

17
Retrieved from: https://www.thefedupfoodie.com/lemon-shortbread-cookies/

42
Summer:

S’mores Brownies18

Servings: 24 brownies
Ingredients: Directions:
o 1 cup unsalted butter
o 10 oz. bittersweet chocolate,
chopped
o 1 cup sugar
o 3/4 cup packed light brown 1. Preheat oven to 350 degrees and generously
sugar grease a 9-by-13 inch baking dish
o 4 eggs 2. In a large saucepan, melt butter and
o 2 tsp pure vanilla extract chocolate over low heat, stirring often until
o 1 tsp kosher salt melted and smooth. Remove from heat and
o 1 1/3 cups cake flour whisk in sugars. Then whisk in eggs one at a
o 3 Tbsp natural cocoa powder time, beating well after each addition. Whisk
in the vanilla and salt.
o 6-8 whole graham crackers,
crushed in your hand 3. Sift the flour and cocoa over the chocolate
mixture. Use a rubber spatula to stir just until
o 12 regular size marshmallows
blended. Stir in crushed graham crackers.
Equipment: Pour into dish, spreading evenly and top with
o 9x13 inch baking dish marshmallows.
o Large saucepan 4. Bake until a toothpick inserted comes out
almost clean, 30-35 minutes. Cool and cut
o Stirring utensil (spoon)
into gooey squares.
o Whisk
o Sifter
o Rubber spatula
o Toothpick
Note:
Substitute regular marshmallows with Kosher/Halal marshmallows (these are made with fish gelatin
as apposed to pork gelatin). Depending on the supermarket where you shop Kosher marshmallows
may be easier to find but are also Halal friendly.
For a vegetarian option, substitute marshmallows with vegan marshmallows.

18
Retrieved from: https://www.bakerella.com/ooey-gooey-goodness/
Appendix F
 Homemade Pop Tarts with Seasonal Filling19

Ingredients: Directions:
Pop Tart: 1. In a medium bowl mix together the flour and salt. Grate the
cold butter into the flour mixture, and cut in using a pastry
o 2 cups flour
blender or fork, until the pieces of butter are no larger than
o 1 tsp salt
pea sized. Add the buttermilk, and mix until the dough just
o 1 cup butter
starts to come together.
o 1/2 cup buttermilk
2. Turn the dough out onto a floured surface and gently work
o 1/2 cup fruit preserves
into a ball, handling as little as possible. Divide the dough in
o 1 egg
half and shape into discs. Wrap in plastic wrap and refrigerate
o 2 tbsp milk
at least twenty minutes, or until ready to use.
Glaze: 3. Preheat the oven to 350. Line two baking sheets with
o 1 cup powdered sugar parchment or silicone liners and set aside. Whisk the egg and
o 2 tbsp half & half or milk milk together in a small bowl.
o 1 drop food coloring 4. Roll the discs out to ⅛ inch thick on a floured surface. Cut the
o sprinkles of choice dough into rectangles using a pizza cutter (approximately 3
Equipment: inches by 4 inches). Brush half of the rectangles with the egg
mixture, then spoon 1 teaspoon of preserves onto the center
o Pastry and Pizza Cutter of the brushed rectangles.
o Chopstick 5. Using a chopstick, poke holes in the other half of the
o Fork rectangles to allow steam to escape. Place the pieces with
o Pastry Brush holes on top of the bottom pieces, and crimp with a fork to
o Bowls close. Brush the tops with the egg mixture.
o Spoon 6. Bake 25 minutes, or until golden brown on top. Remove from
o Measuring Spoons oven and let cool completely. While the pop tarts are cooling,
o Measuring Cups whisk together all ingredients for the glaze except the
o Whisk sprinkles. Spoon the glaze over the cooled pop tarts and top
with sprinkles if desired.
Note:
If using homemade preserves and they are too runny mix ½ tbsp cornstarch and ½ tbsp water.
Combine with fruit preserves in a saucepan and simmer for 2 minutes. Remove from heat and allow to
cool.

19
Retrieved from: https://lilluna.com/homemade-pop-tarts/

45
“Is it in Season?” Activity

Materials needed:
- Print out or recreation of the following diagram on Bristol board
- Various toy fruits and vegetables.

Procedure:
1. Discuss how the season affect the growth of fruits and vegetables.
2. Ask each program participant what season they think the toy food belongs in. When
they have come to a mutual consensus place the item in the corresponding quadrant.
3. Correct and discuss the food items as needed.
4. Segue into the remainder of the program session.

46
What is in Season?

47
48
49
50
51
“Can We Compost It?” Activity

Materials Needed:
- Toy Foods – both compostable and non-compostable foods
- Three bins labeled compost, recycling and garbage

Procedure:
1. Lay all food toys out on the table and have participants sort the toys in the bin they
belong to.
2. Correct the participants as needed.
3. Discuss why these items are and are not compostable.

52
Appendix G

53
54
Fall:

Chicken Tzatziki Tortilla Roll Ups20

Ingredients: Directions:
o
2 cups Chopped cooked
chicken
o 2 Green onions, chopped
o 1 Small red, green, orange or
yellow bell pepper, chopped
o ½ cup (125mL) Shredded light
cheddar cheese 1. In a bowl, combine chicken, onions, pepper,
o ¼ cup (60mL) Tzatziki cheese, tzatziki and hot pepper sauce, if
o ¼ tsp (1mL) Hot pepper sauce using.
(optional)
o 4 Large whole wheat flour 2. Spread over tortillas.
tortilla 3. Roll each up and cut into 2 inch (5 cm)
Equipment:
pieces.
o Bowl
o Grater
o Chef’s Knife
o Cutting board
o Measuring cups

20
Retrieved from: https://www.unlockfood.ca/en/Recipes/Kid-friendly-award-winning-recipes/Chicken-Tzatziki-
Tortilla-Roll-Ups.aspx

55
Winter:

Omelette Bites21

Ingredients: Directions:
o 9 large whole eggs
o 1/4 teaspoon kosher salt
o black pepper
o 3 strips cooked chopped bacon 1. Preheat the oven to 350°F. Spray the muffin
o 3 tablespoons thawed frozen tins with cooking spray.
spinach, drained 2. In a large bowl whisk the eggs, season with
o 3 tbsp diced tomatoes salt and pepper.
3. Mix in the remaining ingredients.
o 3 tbsp diced onion
4. Fill and place tins on a cookie sheet and bake
o 3 tbsp diced bell pepper 20 to 25 minutes, until set.
o 2 oz shredded cheddar
Equipment:
o Non-stick cooking spray

1. 21
Adapted from https://www.skinnytaste.com/loaded-baked-omelet-muffins/

56
Spring:

Monster Sandwiches22

Ingredients: Directions:
o Bread 1. Take a cookie cutter and cut the center out
o Pimento filled Olives of your bread slices.
o Lunch meat 2. Put your choice of fillings inside and any
condiments you like.
o Cheese slices
3. .To make the teeth, cut jagged edges around
Equipment: half of a slice of cheese and insert the
cheese inside the sandwich on the bottom.
o Toothpicks
4. Snap a toothpick in half, and insert each half
o A round cookie cutter or a
into an olive. Stick the olives in the top of
glass and a knife
your sandwich.

22
Adapted from: http://jensownroad.blogspot.com/2011/12/monster-sandwiches.html?m=1

57
Summer:

Italian Pasta Salad23

Ingredients: Equipment:

o Large pot
Pasta Salad
o Chef’s knife
o 1 pound uncooked pasta – I like
o Cutting board
rotini!
o Measuring spoons
o 3 cups cherry tomatoes, cut in
half Measuring cups
o 8 ounces fresh mozzarella cheese
balls, cut in half
Directions:
o 1 lb. salami or summer sausage,
cut into cubes
o 3/4 cup kalamata olives, sliced
o 3/4 cup pepperoncini (optional,
but do it)
o 1/2 cup sliced red onion
o 1/2 cup fresh parsley, chopped
Dressing 1. Cook pasta according to package directions, in
• 1 1/2 cups olive oil salted water for more flavor. Allow to cool
slightly and toss with a little oil to prevent
• 1/4 cup white wine vinegar sticking.
• 1/4 cup water 2. Blend up the dressing, or shake together in a jar.
• 2 tablespoons coarse sea salt 3. Toss all ingredients together! I like to use about
• 2 cloves garlic three-fourths of the dressing, and then I save the
rest of the dressing to add to my leftovers.
• 1 tablespoon sugar
4. Keep in the fridge for 2-3 days. I think it actually
• 2 teaspoons each dry oregano tastes best the day AFTER you make it.
and dry basil
• black pepper to taste
• fresh herbs if you want!
sometimes I add fresh parsley,
basil, or chives.

23
Retrieved from: https://pinchofyum.com/pasta-salad
Appendix H

59
Winter:

Polish Pierogis24

Ingredients: Directions:
Dough:
o 2 large eggs
o 1/4 cup water 1. In a large bowl, whisk eggs, water and salt until
blended; gradually stir in flour. Transfer to a
o 1/2 teaspoon salt
lightly floured surface; knead 10-12 times,
o 2 cups all-purpose flour forming a firm dough. Cover with plastic wrap
Filling: and let rest 10 minutes.
o 1 large egg 2. For filling, in a small bowl, whisk egg, salt, sugar
o 1 teaspoon salt and pepper. Stir in cheese.
3. Divide dough into 4 portions. On a lightly floured
o 1/2 teaspoon sugar
surface, roll each portion to 1/8-in. thickness; cut
o Dash pepper with a floured 4-in. round cookie cutter. Place 1
o 1 carton (15 to 16 ounces) soft tablespoon filling in center of each circle.
farmer cheese or whole-milk Moisten edges with water; fold in half and press
ricotta cheese edges to seal. Repeat with remaining dough and
o 1 to 4 tablespoons butter, divided filling.
o Sour cream, optional 4. In a 6-qt. stockpot, bring water to a boil. Add
pierogi in batches; reduce heat to a gentle
Equipment:
simmer. Cook until pierogi float to the top and
o Large bowl and small bowl are tender, 2-3 minutes. Remove with a slotted
o Whisk spoon.
o Stirring utensil (spoon or spatula) 5. In a large skillet, heat 1 tablespoon butter over
medium-high heat. Add pierogi in batches; cook
o Plastic Wrap
until golden brown, 1-3 minutes on each side,
o Measuring spoons adding additional butter as necessary. If desired,
o Large pot serve with sour cream
o Slotted spoon
o Large skillet

24
Retrieved from https://www.tasteofhome.com/recipes/homemade-polish-pierogi/

60
Fall:

Latkes 25

Ingredients: Directions:
o 5 medium potatoes peeled 1. After grating, place the potatoes in a strainer
o 1 large white onion and squeeze the liquid out as much as
possible (Soriano’s tip: Wrap ingredients in a
o 3 eggs
cheese cloth and squeeze liquid out as if
o 1/2 cup corn starch
ringing a wash cloth)
o 1/2 teaspoon of salt to taste
2. Place the potato and onion mixture in a large
Equipment: bowl.
3. Add the eggs, salt and corn starch.
4. Totally combine and mix all ingredients
together.
5. Heat 1/4 inch of Canola oil in a large skillet.
6. Use your hands to form the mixture into the
o Grater desired size and carefully lay them into the
o Strainer hot oil without overcrowding the pan.
o Cheese cloth 7. Once the edges start to brown, turn the
pancakes over with a spatula to cook both
o Large bowl
sides until golden brown.
o Stirring Utensils (ex. rubber
8. Take the pancakes out of the skillet and lay
spatula)
them on a sheet pan screen to let the
o Large skillet residual oil drip out (Soriano’s tip: Paper
o Spatula towels do not soak up extra grease, instead
the food ends up sitting in its own grease).
9. Serve the potato latkes as hot as possible.
10. Soriano’s latkes can be individually frozen
and reheated in an oven preheated to 350
degrees for 2 to 3 minutes.

25
Adapted from: https://newyork.cbslocal.com/2012/11/28/the-best-potato-latkes-recipe-ever/

61
Summer:

Handmade Pappardelle26
Ingredients: Directions:
1. Sift both flowers together on a large work
surface and make a well in the centre. Place
the eggs, olive oil and a pinch of salt in a
o 1 ¾ cups all-purpose flour, bowl, then pour into the well; with a fork,
plus more for dusting break up the eggs, then gradually mix the
wet ingredients into the flour mixture just
o 1 cup semolina flour, plus
until combined.
more for dusting
2. Knead by hand. Gather the dough into 2
o 6 large eggs, at room equal-size balls; flour the surface. To knead
temperature each piece, push the dough away from you
o 4 teaspoons extra-virgin olive with the heel of your hand, fold the dough
oil over itself and turn it counter-clockwise.
o Salt Continue pushing, folding and turning until
o Sauce of your choice the dough is smooth and elastic, 4-5 minutes.
3. Rest the dough. Pat each piece into a ball.
Flatten slightly, wrap in plastic and
refrigerate for at least 30 minutes or
Equipment: overnight. (You can freeze 1 ball for later, or
roll out both and freeze the cut pasta)
4. Roll out the dough. Place the dough on a
lightly floured surface and dust with flour.
Starting in the middle, push away from you
o Sifter with a rolling pin, easing up on the pressure
o Large bowl as you approach the edge. Continue rolling
o Fork the dough into a sheet, turning occasionally
until you can see your fingers through the
o Plastic wrap
bottom. Let dry about 10 minutes.
o Rolling pin
5. Cut the pappardelle. Dust the top of the
o Sharp knife sheet of dough with flour and loosely roll it
into a cylinder. Using a sharp knife, cut into ¾
inch wide slices. Unwrap the noodles; dust
with semolina and gently toss to separate.

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Retrieved from Kids in the Kitchen program guide

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Spring:

Vietnamese Fresh Spring Rolls27

Ingredients: Directions:
o 2 ounces rice vermicelli
o 8 rice wrappers (8.5 inch
diameter)
o 8 large cooked shrimp -
peeled, deveined and cut in
half
1. Bring a medium saucepan of water to boil.
o 1 1/3 tablespoons chopped
Boil rice vermicelli 3 to 5 minutes, or until al
fresh Thai basil
dente, and drain.
o 3 tablespoons chopped fresh
2. Fill a large bowl with warm water. Dip one
mint leaves
wrapper into the hot water for 1 second to
o 3 tablespoons chopped fresh
soften. Lay wrapper flat. In a row across the
cilantro
center, place 2 shrimp halves, a handful of
o 2 leaves lettuce, chopped
vermicelli, basil, mint, cilantro and lettuce,
o 4 teaspoons fish sauce
leaving about 2 inches uncovered on each
o 1/4 cup water
side. Fold uncovered sides inward, then
o 2 tablespoons fresh lime juice
tightly roll the wrapper, beginning at the end
o 1 clove garlic, minced
with the lettuce. Repeat with remaining
o 2 tablespoons white sugar
ingredients.
o 1/2 teaspoon garlic chili sauce
3. In a small bowl, mix the fish sauce, water,
o 3 tablespoons hoisin sauce
lime juice, garlic, sugar and chili sauce.
Equipment: 4. Serve rolled spring rolls with the fish sauce
o Saucepan and hoisin sauce mixtures.
o Large bowl
o Cutting board
o Chef's knife
o Small bowl

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Retrieved from: https://www.allrecipes.com/recipe/24239/vietnamese-fresh-spring-rolls/

63
Food Planet Game

https://foodanddrinkeurope.eu/applications/games/

64