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Rice Germ Oil8

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Rice Germ Oil8

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									                                                                               

Lesson Time: 1 hour
Prep Time Needed: 45
                               Outdoor Cooking
minutes
Space Needed: Outdoor          Project/Life Skills:                 Objectives:
space for cooking with box
oven and access to a sink to    Critical Thinking                   Youth experience and learn outdoor
wash hands for cooking                                                cooking safety
                                Problem Solving
and Glo Germ activity.                                               Youth learn the importance of proper
                                Healthy Lifestyle Choices            hand washing
                                Self Responsibility

                                Decision Making
Supplies Needed:
 Black Light
 Glo Germ Lotion              Activity Overview:
 Cardboard Box                Ever wonder why food tastes so good when it’s made outdoors? Find out as we
 Heavy Duty Aluminum
                               create a box oven and bake our own goodies! Learn about outdoor nutrition and
   Foil
 Tape                         how to be safe while cooking outdoors.
 4 Empty Pop Cans
 Pie Tins                     Do Ahead:
 Quick Light Charcoal
   Briquette                   Choose recipe for box oven. Gather any supplies you would need for that chosen
 Cooling Rack                 recipe. Find a dark room or space to use for the Glo Germ activity.
 Duct Tape
 4 Pot Holders
 Nail for hole creation       Background:
 Tongs                        This cardboard box oven will work just like your oven at home! Today we are
 Matches                      going to turn into inventors and build an oven out of a cardboard box. When done
 Napkins
 Silverware
                               correctly, you can cook or bake just about anything you would want in our outdoor
 Shoestring Potatoes          box oven. This oven does require some preparation work to set up , but once
 Small Straight Pretzels      made you can use it again and again.
 Medium Stick Pretzels
 Cooking supplies for
   recipe chosen               Introduction/Icebreaker:
 Soap                         Share a time with the group that you have eaten outdoors. Was it a picnic? Were
 Sink with Water Supply
                               you camping? Was the meal prepared outdoors? Maybe it was a popsicle that you
 Paper or Cloth Towel
 Nature Hike Resource         had while sitting on the front step in front of your apartment? Most of us have
   Books                       eaten outdoors sometime in our life. Today we are going to talk about those
 Get in Gear Piece Copies     times and how to make the most of eating outdoors. We are going to make a
                               cardboard box oven and bake in it.

 Outdoor Cooking               DRAFT 5/12/10                                                                       1
What To Do:

Activity 1: Making a Box Oven

WARNING: Make sure the entire box is covered in two layers of heavy tin foil and is covered completely to ensure
it will not catch on fire! Only use the oven outside and away from combustible materials.


         Instructions:
             Line the inside of the box and lid with heavy duty foil – with the shiny side out
                     Do as carefully as possible as the lid does need to go back on lightly in order for food
                     to cook inside the oven
                     Cover the inside of the box with TWO layers of foil
                     Be sure you have no box showing anywhere!
                     You can duct tape it down on the OUTSIDE to secure the foil outside the box
                     Make a couple of holes in the cover to let the combustion gases out and make a few
                     small holes around the sides near the bottom to let the oxygen in
             Place a sheet of foil on a level non-burnable surface outside
             Next, make a cooking surface in your oven:
                     Place the empty soda cans in the four bottom corners of the box
                     The pie tin goes in the middle in-between the soda cans with the charcoal in the pie
                     pan (use tongs to move the charcoal around)
                              You will need one charcoal briquette for every 40 degrees of temperature for
                              your recipe…(i.e. if 360 degrees you will need 9 charcoals, etc.)
             Light the charcoal within the pie pan after putting it in the bottom of the box, and place the
             cooling rack on top of the soda cans
             Place the lid on tightly and wait. No Peaking – it lets out too much heat! (Depending on type
             of coals, you may want to let them burn a few minutes prior to placing lid on top)
             Let the charcoals burn about 10 minutes and turn white around the edges
             Place your food/recipe on top of the rack
             Put your prepared recipe on top of the rack and set timer for the recipe to cook
             Take out when done – be careful it’s hot!




 Outdoor Cooking                 DRAFT 5/12/10                                                                     2
Activity 2: Cook with your Box Oven
Anything you can cook in an oven, you can cook with a box oven. Depending on time, some good recipes to use would
be brownies or muffins. Note: any pouch/box muffin or brownie mix works very well in the box oven. You could also try
packaged cookie dough for a sweet treat. These recipes would also be great to try depending on the allotted time for
your group. Remember this is an oven, it will be hot!! Use caution when handling food and pans coming out of the
oven.
Do: Designate someone from the group to watch the ovens while food is cooking.

Mini Pizzas: (Good if short on time)
Half English Muffin (1 per youth)
Pizza Sauce
Shredded Cheese
Pizza Toppings

On a piece of tin foil have youth write their name and create their own pizza with toppings available. Place the pizzas
(with foil on pan) in oven. Warm in the box oven (350 degree oven is best) until the cheese is melted, 10-15 minutes.

Applesauce Muffins: (if you have about 30 minutes for cooking/eating)
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ cup butter or margarine, softened
½ cup packed brown sugar                  Nature Hike Resource Books
2 eggs
½ cup applesauce
½ cup raisins (optional)
1 cup crispy rice cereal
Preheat oven to 350 degrees. Grease                                          muffin pan or line with papers. In small
bowl combine flour, baking powder,                                           baking soda, and cinnamon. In medium
bowl mix margarine and sugar; add eggs                                       and applesauce, mix well. Stir in flour
mixture until moistened. Add raisins and                                     cereal. Pour batter into muffin cups. Bake
for 15-18 minutes. Yield: 12 muffins.


Activity 3: While Cooking:
Depending on how much time you have                                          while your food will be baking, choose one
or more of the items from the                                                enhancement section.
Food safety is always important when                                        preparing foods to eat. Remember to wash
your hands before preparing foods to eat. Another good rule to follow when working with foods is to keep cold foods
cold and hot foods hot. That means if you are working with milk, which is cold food, you would keep it cold until ready



 Outdoor Cooking                    DRAFT 5/12/10                                                                         3
Glo Germ*
Good and bad bacteria are everywhere. They are on your hands, under your fingernails, in the folds of your skin, in
your nose and throat, and even on your hair. Bacteria are easily transferred to food from dirty hands, aprons,
utensils, and counters. Using proper hand washing techniques can keep harmful bacteria out of food. Hands
should be washed:
 Before handling food
 After eating or drinking
 After handling garbage or dirty plates
 After handling dirty utensils, objects, or equipment
 After using the restroom
 After touching your nose, mouth, hair and skin

To properly wash your hands:
 Use warm soapy water. Soap helps lift dirt and grime off of your hands. Warm water dissolves dirt faster than
    cold water.
 Wash for at least 20 seconds. Count them out, 1001, 1002, etc; sing the birthday song, “Happy Birthday to
    you, Happy Birthday to you…” or the ABC’s. These songs are about 20 seconds long and are a good way to
    help you know how long to wash your hands.

Pay special attention to:
 Your fingernail cuticles
 The area in between your fingers
 The edge of your palm

These areas are the ones most overlooked during hand washing! Try this activity and see how good your hand
washing techniques are.
1. Place 2-3 drops of Glo germ oil on your hands. Rub oil over both your hands. If you are using oil and
   cinnamon, put a few drops of oil on your hands. Then rub hands together to distribute the oil evenly. Sprinkle
   cinnamon lightly over the oiled hands.
2. Shine the UV or black light on your hands and notice the “glowing germs.”
3. Wash your hands using the proper hand washing techniques. Use a stopwatch or watch with a second hand to
   time how long you washed your hands.
4. Shine the UV or black light on your clean hands. Note how many germs are left.
5. Repeat step #1, reapplying Glo germ.


*Glo Germ equipment may be available and readily used for this session through your local Extension Food Nutrition
Program.


 Outdoor Cooking                 DRAFT 5/12/10                                                                        4
Talk It Over:
Reflect
   What was challenging about cooking this food outdoors?
   What are some safety considerations to be aware of when you use your box oven?
   Why do you think it is important to wash your hands, especially when cooking outdoors?

Process
   What do you enjoy about cooking and helping in the kitchen?
   What did you enjoy least about using the box oven?

Generalize
   What are some ways you could help when cooking outdoors next time?
   In what other situations could cooking outdoors be useful?

Apply
   How will you be able to transfer your camp cooking skills to your home life?
   What do you do when your group or family members don’t agree on a certain food item to make?


Closing
Whenever using a box oven or camp stove make sure there is an adult around. Box ovens can be very
dangerous if you are not careful.


?Ask: What are some tips we should follow when cooking outdoors? Answers: make sure the “kitchen
area” is clear of anything flammable, have a safety zone around the cooking area so people are extra
careful there, set up the oven or stove in a flat area, clear away materials that could light on fire, use pot-
holders when dealing with hot pans or pots.


Remember, a great food safety concept is to keep hot foods hot and cold foods cold.




 Outdoor Cooking                DRAFT 5/12/10                                                                     5
Enhancement:

Go on a Nature Hike


Gritty on Grains Discussion:
Let’s talk about the whole grains that are good for us. One of                                      the
dietary guidelines is to choose a variety of grains daily,
especially whole grains. There are many different grains,
including wheat, corn, rice, oats, rye, and barley. Each grain
has four parts.
     Husk—the outer covering that cannot be eaten.
     Bran—outer layer that protects the soft insides; contains fiber, B vitamins, and minerals.
     Endosperm—largest inner part; contains starch and protein.
     Germ—smallest inner part; contains fat, protein, B vitamins, vitamin E, and minerals.

Foods such as white bread and macaroni are made from milled grain products. Milled means that the bran and
germ from the grain kernel were removed. When the bran and germ are removed, many nutrients are also
removed. To make up for this loss, bakeries sometimes add back the vitamins and minerals. When they do this,
the label on the bread or baked goods will say “enriched.”

If you see a food labeled “whole grain,” the bran, endosperm, and germ are all included. Because nothing has to
be added back to whole grain foods, they are a better source of the grain’s vitamins and minerals.

Next time you go to the grocery store, look for some whole grain foods. Go a step further and look at the
ingredient lists of some foods in your cabinets. Look for these names: whole wheat, whole barley, whole oats,
cracked wheat, graham flour, whole cornmeal.


Outdoor Cooking Analogy
When thinking about food that we should eat in the outdoors, it is similar to building a fire. With all the energy
expended on a hike the body needs a well balanced supply of energy. To build a fire, you first need your fire ring
(your napkin). You would then begin by placing some tinder (shoe strings ) in the fire ring. The tinder represents
quick burning sugars that the body burns up very quickly. Some of these, like chocolate, candy, and powered
drinks only provide a quick burst of energy rather than really giving our fire what it needs to start. Then you would
add some kindling (small pretzels) to help catch the fire. The kindling represents the more complex carbohydrates
like whole grain bread that provides energy over a longer period of time. Finally, once you have some good
flames, you would add some larger pieces of wood (larger pretzels) that are slower burning and therefore longer
lasting. These are represented by fats and protein. Protein foods tend to be processed by the body more slowly
than carbohydrates by faster than fats. Proteins are vital for muscle and tissue repair which is important for active
people out hiking and walking.



 Outdoor Cooking                 DRAFT 5/12/10                                                                          6
Get in Gear
As you get ready to go on your camping trip, you’ll need to spend some time thinking about what food to take.
Remember that you want your meals to be healthy, easy to prepare, inexpensive and delicious. Get together with
your hiking group or family and plan the food you would need for a three-day camping trip.




 Outdoor Cooking               DRAFT 5/12/10                                                                     7
Healthy Snacks

                                                   Fruit Dippers
                                         Source: Power of Choice Curriculum
                    Beware recipe contains peanuts—a known food allergy for some children
                                   Sweeten your life with this fruity finger food!

½ Cup Lowfat Vanilla Yogurt
2 Tablespoons Chopped Peanuts
2 Cups Fruit (grapes, banana slices, apple wedges, strawberries)

1. Combine yogurt and peanuts. Mix with a spoon.
2. Place a toothpick in the center of each fruit.
3. Dip fruit into the yogurt-peanut mixture
Makes 4 servings.

More Ideas: Like chocolate? Mix nonfat hot fudge sauce into the yogurt-peanut mixture.

Your Turn: Mango, kiwi, pineapple and cantaloupe chunks taste great with a dip. What other way might you
enjoy a yogurt-peanut dip?

Scrub ‘Em! Rinse fresh fruits and veggies under running water before eating them. Use a vegetable brush on
foods with firm surface. Cut out the bruised or damaged spots where bacteria often grow.

Nutrition Lesson: Serving Size

1. What food group in the Food Guide Pyramid would you find banana and grapes?
             Answer: fruit group
             A serving size is 1 medium banana, or 1/2 cup grapes
2. Do you know how many serving of fruits you should eat per day? 2 to 4
3. Have you heard the saying “5 a day”? That refers to how many servings of fruits and vegetables you
   should eat per day.
4. Do you know what food group yogurt belongs in? Milk group
      A serving size of yogurt is 1 cup or 8 ounces
      A serving size of milk is 1 cup or 8 ounce glass.
5. How many glasses of milk do you drink per day?
6. Have you heard the slogan 3 a day? That refers to getting three servings from the milk group per
   day.



 Outdoor Cooking                 DRAFT 5/12/10                                                               8
Credit/Sources


Outdoor cooking
Campfire Model of Menu Planning & Home, Home on the Range. (2004). Group Activity Helper’s Guide.
*Outdoor Adventures Group Activities. Outdoor Adventures. (2004). National 4-H Cooperative Curriculum System,
Inc. 16.
Baird, Lynn. The Cardboard Box Oven. Access Services. University of Idaho Library. Moscow, ID.
bairdl@osprey.csrv.uidaho.edu
Moore, A., Asche, K.K., Olson, C.A., Beaulieu, S.(2010). Stepping out. Unpublished Manuscript, University of
Minnesota. In collaboration with Healthy Lifestyle Initiative team including Donna Geiser, Kim Braulick, Barbara
Sorensen, Kelly Kunkel, Pat Morreim, Anne Moore, Kimberly Asche, Carrie Olson and Susan Beaulieu.




                 MN Stepping Out lessons found at: www.extension.umn.edu/youth/mn4-H/events/healthyliving/
                  This material is available in alternative formats upon request. Direct requests to 1-888-241-0719



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                                                                                                                  Draft 5/12/2010




 Outdoor Cooking                       DRAFT 5/12/10                                                                                      9

								
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