BREAKFAST AROUND THE WORLD COOKING CLASS
Course Activity Plan
Grade Levels: 5th-6th Sessions: 4
Student Max: 10 Student Min: 3
Course Cost: $100 US
January 13th, 20th & 27th (3:30-5:00pm EST)
February 3rd (3:30-5:00pm EST)
Download Course Activity Plan
ADULT PARTICIPATION IS MANDATORY FOR THIS ACTIVITY
Ever wonder what kids eat for breakfast in Japan? Join Mrs. Saintiche to learn about and cook breakfasts from different countries. Practice math, reading, and social studies as we cook our way around the world! Based on the book Pancakes to Parathas: Breakfast Around the World.
Homework: Breakfast Around the World
January 13th: Please soak ¾ cups of long grain rice in a large bowl of cool water for at least 30 minutes before the start of class.
January 26th/27th: Please soak 2 cups of dried black-eyed peas in water overnight in preparation for our class.
*Onions are being recalled in several states across the country for Salmonella bacteria. If you live in a state or area that is under recall, please substitute 100% of onions with either scallions (green onions) or onion powder.
Kitchen Safety Rules for Class:
Adult participation is mandatory, they don’t have to be on screen, but they do have to be available to help with things like lifting hot pans, checking the heat on the burner, etc.
An adult must discuss this list of safety rules with the student prior to class. The attending adult is solely responsible for the safety of the student and their proper following of the safety rules.
Cleaning: make sure your area is clean and clutter free and make sure your hands are clean.
Stove/Burner: always let the adult that is helping you supervise when preheating the oven or turning on the burner. If you have an electric stove vs. gas stove, make sure to turn off the burner all the way.
Pans: pot and pan handles may be hot. Use a potholder or oven mitts to keep your hands safe. Also, make sure pan handles are facing to the side when they are heating on the stove to avoid accidentally bumping/knocking them over.
Set out all tools and ingredients in advance of class.
Always carry knives point down, always pick up by the handle
Always sit knives down on the flat side, away from the edge of cutting board or counter
Hold knife firmly with your hand on top, don’t put your finger on the top of blade (choke up)
Always cut away from you
Knife move, eyes down. Food move, knife down.
Safely holding food for cutting: fingers straight down (no fingers), up and over soldier and knife through the tunnel, top chop (pushing down on the knife)
Cutting for control: tip touches the board (rockabye knife, vacuum)
8. When you’re done: clean up your dishes, surfaces, and wash your hands again.