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					                   Cook with Kids!
              California Healthy Kids Resource Center
                            (C.H.K.R.C.)



Partner: California Department of
Education, Nutrition Services Division
Training Objectives


You will learn to
  • Identify benefits of cooking with children.
  • Plan and implement a successful cooking
    event.
  • Provide a safe cooking environment.
  • Access cooking resources.



                                             2
How Can Cooking Benefit Children,
Healthy Habits, and Learning?

   Children      Healthy Habits     Learning




Think of one way cooking could benefit children,
healthy habits, and learning.
Benefits for Children and Healthy
Habits
 • Prepares students to make their
   own meals, snacks, and
   breakfasts.
 • Improves cooking skills to reduce
   reliance on fast and pre-
   packaged foods.
 • Promotes positive changes in
   students’ food preferences and
   intake.

References:

Contento, I. 2007. Nutrition Education – Linking Research, Theory, and
Practice. Jones and Bartlett Publishers, Sudbury, Massachusetts.

American Institute for Cancer Research. 2004. Homemade for Health–Cooking
with Kids. Accessible via the Internet – http://www.aicr.org
Benefits for Learning

• Improves ability to follow directions.
• Encourages teamwork, patience, and self-control.
• Reinforces reading, mathematics, and science
  skills.
• Supports California health education content
  standards.




                        Reference: American Institute for Cancer Research.
                        2004. Homemade for Health–Cooking with Kids.
                        Accessible via the Internet – http://www.aicr.org
Follow the CORE Steps to
Cook with Kids

• Check students’ skills and restrictions.
• Obtain equipment.                     Recipes




• Review cooking styles.
• Explore recipes.                     Students

                                                  Cooking
                           Equipment
                                                  style
Check Students’ Skills and
Restrictions

               When planning cooking events
               • Consider grade level and
                 skills.
               • Be aware of food allergies.
               • Be conscious of religious
                 and cultural backgrounds.
Obtain Equipment

• Choose equipment
  based on students’
  skills.
• Keep it simple.
• Use cooking carts for
  convenience.
• Include the school
  nutrition services
  department.
Review Cooking Styles

Choose a cooking style based on space, volunteer
availability, group dynamics, and time.
Review Cooking Styles – Single Portion

Students make one portion of a simple recipe and
gain independent practice with simple cooking skills
before working in a group.
Review Cooking Styles –
Cooperative Group
Students work in groups to prepare ingredients for a
single class recipe and support each other’s cooking
skill development.
Review Cooking Styles –
Cooking Station
Choose one of the four cooking styles based on space,
volunteer availability, group dynamics, and time.
Classroom Cooking Scenario

Mrs. Roma wants to cook with her first grade
class, but has never cooked with them
before. Which cooking skill and style are
most appropriate for the cooking event?
A. Chop carrots and Cooking
   Station
B. Simple measuring and
   Single Portion
C. Follow a recipe and
   Cooperative Group
Cooking Scenario - Answer




 Mrs. Roma wants to cook with her first grade
 class, but has never cooked with them
 before. Which cooking skill and style are
 most appropriate for the cooking event?
 A. Chop carrots and Cooking Station
 B. Simple measuring and Single Portion
 C. Follow a recipe and Cooperative Group
Explore Recipes
• Choose recipes based on:

        Students’ skills
        Equipment
        Classroom space
        Cooking style
• Select the recipe format by reading ability.
• Teach recipes that reinforce nutrition concepts.
Choose a Recipe with Mr. Johnson!
Mr. Johnson’s CORE steps.
• Two of his fifth grade students are allergic to
  peanuts and wheat.
• The school nutrition services department has a
  cooking cart.
• He plans to use a Cooperative Group cooking style.
Which Recipe?
Plant Part Art - Ingredients
•   Celery
•   Spinach
•   Grated Carrots
•   Sunflower Seeds
•   Peanut Butter
•   Bread Slices

OR
Power Play! Salsa – Ingredients
•   Tomatoes
•   Onion
•   Pepper
•   Lime Juice
•   Corn Chips
Get Ready …

• Send cooking consent letters to
  parents or guardians.
• Teach in advance.
• Teach proper handwashing.
• Establish safety rules.
• Acquire food and store correctly.
• Gather and check cooking equipment.
• Train volunteers.
Get Ready with Handwashing

• Demonstrate proper handwashing technique.
   o Use warm water and soap.
   o Scrub hands and nails for 20 seconds.
   o Dry with clean paper towel.
• Remind students to rewash hands as necessary.
• Wash with soap and water before using an
  alcohol-based hand sanitizer.
Get Ready – Safe Food Handling
1. Clean
   • Surfaces - Clean with hot, soapy water.
     Sanitize with 1 teaspoon of bleach plus 1
     teaspoon vinegar in 2 cups of water.
   • Fruits and vegetables.
2. Separate
   • Avoid cross contamination. Wash and sanitize
     after contact with meat, fish, poultry, or eggs.
   • Use proper food handling techniques.
Get Ready by Preparing
and Storing Food Safely

•   Use the recipe to determine necessary food.
•   List and purchase in advance or as a class project.
•   Cook food to proper temperature.
•   Store or chill foods to proper temperature.
Get Set with Student Safety

• Know the safety ordinances.
• Do safety checks before and
  during events.
• Tape down power cords.
• Demonstrate proper use of
  appliances.
• Wipe up spills immediately.
• Have a fire extinguisher and first
  aid kit ready.
• Set up adult-monitored cooking
  stations when cooking with heat.
Get Set with Knife Safety

• Teach proper knife skills
  using the Claw-and-Saw
  knife technique.
• Cut away from hands and
  toward the table.
• Do not attempt to catch a
  falling knife.
• Precut round fruits and
  vegetables to prevent
  rolling and provide a flat,
  stable cutting surface.
Get Set …

•   Discuss cooking style and class grouping.
•   Review the recipe with students.
•   Demonstrate and practice new cooking skills.
•   Review safety rules.
•   Set up the cooking area.
•   Wash and sanitize work surfaces.
•   Perform safety check.
Cook!

•   Wash hands.
•   Attend to food safety and wash all food.
•   Precut round foods.
•   Pre-measure ingredients.
•   Perform skill development and safety checks.
•   Cook and enjoy.
Cooking Reality Check

Ms. Hu plans to cook after school
using a Cooking Station cooking
style. The room doesn’t have
running water and the recipe she
selected includes chopping a
variety of fruit.

What tips would you give her to
ensure a safe cooking event?
Cooking Safety Tips

Ms. Hu could ensure success and safety by:
1. Reviewing the recipe with her children.
2. Teaching proper cutting skills.
3. Attending to safety from the beginning.
4. Forming handwashing groups and assigning a
    monitor to take children to a handwashing area.
5. Prewashing food and precutting round vegetables.
6. Washing and sanitizing all work surfaces.
Resources

1. Network for a Healthy California – Harvest of the Month
      • Recipes with nutrient information.
      • Literature links.
      • Historical and scientific explorations.
      • Gardening and physical activity suggestions.
      • Support for classroom, cafeteria, home, and
         community connections.
2. California Department of Education, Nutrition Services
   Division Web Site
Training Objectives


Today, you learned to
  • Identify benefits of cooking with children.
  • Plan and implement a cooking event.
  • Provide a safe cooking environment.
  • Access cooking resources.




                                              29
                         Congratulations
              To complete this training, please follow the link to the quiz.




             Partner: California Department of
             Education, Nutrition Services Division


This material was produced by the California Department of Public Health’s Network for a Healthy California with funding from USDA SNAP, known in
California as CalFresh (formerly Food Stamps). These institutions are equal opportunity providers and employers. CalFresh provides assistance to low-
income households and can help buy nutritious foods for better health. For CalFresh information, call 1-877-847-3663. For important nutrition information,
visit www.cachampionsforchange.net.

				
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posted:2/24/2012
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