Cooking in the Classroom

Before cooking with students:

• Check for allergies [check with parents/caregivers, check Allergy Emergency Care Plans, ask School District Nurse]
• Teach a lesson on handwashing and universal precautions. 

Hand washing poster: English/Spanish/Chinese (pdf) 

Demonstrate proper knife use, even if students are using plastic cutlery.

Choose a recipe:

Match the recipe to your students’ developmental level. See Kitchen Skills at Every Age

Think of cooking as a nutrition education/health lesson and choose nourishing recipes: www.eatfresh.org is an excellent resource:

• Recipes available in English, Spanish, Chinese
• Search feature by culture, ingredient, “kid-friendly”, limited cooking equipment
• For young students, do not make a community dish; each student should make their own recipe--especially with cold, uncooked dishes

Choose recipes that represent the communities of the students in your class or have students bring in family recipes.

1. Skills: washing, measuring and mixing
2. Recipe Ideas: Yogurt parfaits, trail mix, fruit salad, vegetable salads/dressings
3. Equipment:

• Measuring equipment: Dry measuring cups, liquid measuring cups, measuring spoons
• Glass jars
• Reusable cups, plates, and cutlery, napkins

1. Skills: washing, mixing, measuring, cutting, slicing, blending, pouring
2. Recipes: Veggie roll ups, fruit kabobs, smoothies, fruit/herb infused “spa” water, simple sandwiches, fresh salsas
3. Equipment:

• Colander/Strainer 
• Mixing bowls: (large, medium, small)
• Knives-See recommendations above
• Cutting Boards/large plates
• Water Pitcher
• Apple slicer
• Rubber Spatulas
• Blender
• Wooden round edged coffee stirrers (Instead of pointed wooden skewers)

1. Skills: washing, mixing, measuring, cutting, slicing, baking, grating, flipping, spreading
2. Recipes: English muffin pizzas, Stone Soup, quesadillas, 
3. Equipment:

• Ladle
• Tongs
• Colander/Strainer
• Cheese grater
• Tongs
• Wooden Spoons, spatula/flipper
• Can Opener
• Cutting Boards
• Knives
• Bowls (Large, medium, small)
• Oven mitts
• Electric fry pan
• Single burner electric coil
  • Pots, pans, skillet
• Use of oven or portable convection oven
  • Parchment paper
  • Baking pan
  • Sheet pan

One Recipe, Three Grade Levels: Strawberry Banana Smoothies

Serves: 2 full portions; 6 smaller portions

Ingredients

Serves 6 small portions 

• ½ banana,  peeled and sliced
• 1 cup berries, frozen
• ½ cup lowfat milk or unsweetened non dairy milk or silken tofu
• ½ cup 100% orange juice

Equipment

• Knife
• Cutting board
• Measuring cup
• Blender
• Mixing Spoon
• Serving cups

Method

1. Place all ingredients in a blender container . Put lid on tightly .
2. Blend until smooth . If mixture is too thick, add ½ cup cold water and blend again .
3. Pour into 2 glasses and serve.

PK - Grade 1

Each student uses a plastic fork and paper plate to mash their own fruit and then scrape into a paper cup. Adults can pour liquid ingredients into the cups, while students “blend” with their forks.

Grade 2 - 5

• Students work in small groups, create smoothies while learning about nutrients and creating short commercials.
•  Lesson plan

Middle School & Beyond

• Research the differences between USDA MyPlate and Harvard’s Healthy Eating Plate.
• Plan a smoothie school fundraiser researching ingredient costs and estimating revenue.