Cooking unit

and lapbook

Recipe Book Suggestions

Better Homes and Gardens New Junior Cook Book (ISBN 0-696-011476)
Kitchen Fun, A Cook Book for Children by Louise Price Bell (ISBN 0-517-66927-7)
Rookie Cookie Cookbook by Betty Debman (ISBN 0-517-16246-6)
Fun Foods for Fussy Kids by Mumu Bienenstock and Mimi Bloch (ISBN 1-40270597-2)

Go Along Suggestions
Homer Price by Robert McCloskey
The movie Ratatouille
Encyclopedia Brown Takes the Cake! by Donald Sobol
Little Ninos Pizzeria
Night of the Moonjellies
Duchess Bakes a Cake
Gregory the Terrible Eater by Mitchell Sharmat
The Seven Silly Eaters by Mary Ann Hoberman
Mr. Twiggs Mistake by Robert Lawson
Introduction Safety First
Cooking is a skill that should be learned and enjoyed by both boys and girls. In
our fast paced, convenience driven society, cooking from scratch has almost
become a lost art. It intimidates many to even think of preparing a meal that
isnt poured out of a box or grabbed from the freezer. Hopefully this unit will
help children to learn early on that cooking is nothing to fear, and a great way to
contribute to a happy, healthy family. Use these lessons as an ongoing homeeconomics program, taking on a lesson or two a week, or use them as a single
unit, doing a lesson a day. While this unit was written for an 8 and 11 year old,
some lessons can be toned down for younger children and others may be better
suited for grades 4+, making this a unit the whole family can enjoy.

Getting Started Rules of the Kitchen

There are a few basic rules that need to be followed for a safe cooking
experience. Discuss these with your child, demonstrating as needed. Older
children can use rules for copywork or dictation in kitchen rules mini book.
1. Always wash your hands before preparing any food.

2. If you have to cough or sneeze while preparing foods, turn your head
away from the food, cover your mouth with a tissue, and wash your hands
well.
3. If you take something out, put it away. It is easier to put things away as
you go, and the counter will be less cluttered.
4. If you accidentally spill something, clean it immediately.
5. Always be conscientious of hot items. Remember that an electric burner is
hot long after it is turned off. Use hot pads to lift anything out of the
microwave or oven. Be careful of steam.
6. When cooking on the stovetop, make sure that the panhandles are
pointed towards the center of the stove. You dont want anybody to walk
by the stove and accidentally catch the handle, dumping and possibly
burning themselves with the hot contents.
7. When using a knife, always cut away from yourself.
8. Never taste test with the cooking spoon. To taste as you work, pour a bit
of food from cooking spoon to tasting spoon.
9. Dont lick your fingers.
10. Add your own kitchen rules to the list

Food-Borne Illness
A food-borne illness is a disease transmitted by food. You may have heard on
the news of food being recalled due to cases of food poisoning. Food poisoning
is caused by bacteria, parasites, protozoa (one-celled animals), and/or viruses.
The symptoms of food poisoning can include vomiting, diarrhea, severe
abdominal pain, fever, headache, and even death. It is important to learn about
these diseases before you start cooking so you can properly prepare food that
wont get anybody sick.
Complete food poisoning tab book.
Bacterial Poisoning Proper and thorough cooking will kill most harmful
bacteria, but food that is not properly cooked, is left out at room temperature
after being cooked, or is touched by contaminated hands or utensils can have
unsafe levels of harmful bacteria. The most common food poisonings are
botulism, E. coli infection, and salmonella. Botulism is found in improperly
processed canned goods. Never use anything from a bulging can or that has a
funny smell. E. coli infection is caused by undercooked ground beef, raw milk,
contaminated water, or vegetables grown in cow manure. Salmonella is a

bacterium found in poultry, red meats, eggs, dried foods, and dairy products
that are not properly cooked and handled.
Parasite Poisoning Pork products sometimes have a parasite causing a disease
called trichinosis. You can prevent this disease by thoroughly cooking all pork
products to an internal temperature of 160 degrees.
Protozoa Poisoning Protozoa poisoning is not very common in this country.
Drinking polluted water or eating vegetables that are grown in polluted soil
causes Amebiasis and Giardiasis. Making sure your water is purified can prevent
these diseases.
Viral Poisoning Raw or undercooked shellfish such as oysters and clams can
transmit a viral disease called hepatitis A. This virus comes from shellfish that are
in contaminated waters. The disease can be prevented by thoroughly cooking
all shellfish.

Dressing the Part

A cook should wear a clean apron to protect his/her clothes, and to keep dirt
and germs moving from clothes to food. It is helpful if there are roomy pockets
in the apron to hold utensils as needed. A cooks hair should be pulled back or
covered. This will help to prevent hair from getting in food, and also protect hair
from getting caught in appliances. A chef wears a chef coat and a hat called a
toque. It is important that a cook has clean, injury-free hands. Make sure
fingernails are scrubbed as many germs hide under them. If a cook has any cuts
or scratches on his hands, he should wear protective gloves. This is to protect
both the food others will be eating and the injuries, which are subject to
infection when in contact with raw meats and such.
Make or buy an apron and/or a chefs hat for your student.
Take photo and glue in dressing the part simple fold.

Unit 1 - Around the Kitchen

Optional Books:
Read Homer Price by Robert McCloskey. Discuss the different appliances, tools,
and bake ware used throughout the book.

Kitchen Appliances
Take a walk through your kitchen and name all the appliances, both small and
large. Appliances are usually electric and they make our jobs easier. Some of
course will be obvious, such as the refrigerator, stove, oven, and microwave. Do
you know the difference between a blender and a mixer? How about a grinder
and a food processor? Do you have a bread machine, toaster, crock-pot, juicer,
or electric griddle? These are all appliances that you might use as you learn to
cook. Choose one appliance to study further. Look at the owners manual and
name all the parts (most owners manuals can be found on line if you dont have
it handy). Research when it was invented and who first invented it. How did it
change over the years? How did it make lives easier?
Complete blender and mixer venn flap. Complete appliance report and pocket.

Kitchen Tools
Familiarize your child with various kitchen tools and their uses. It may be fun to
visit a kitchen store, or attend a Pampered Chef party looking at all the different
tools available, or visit an online store such as Amazon. Identify and
demonstrate the tools you use most commonly in your kitchen.
Measuring Tools There are three basic kinds of measuring tools that you will
need to accurately measure liquid and dry ingredients. Liquids of a cup or
more are measured with a clear glass or plastic measuring cup with a handle,
pouring spout, and clearly marked measurements. They are commonly available
in 1 cup, 2 cup, or 4 cup sizes. Liquid and dry ingredients less than cup are
measured with measuring spoons. Measuring spoons are metal or plastic and
usually come in a set of four teaspoon, teaspoon, 1 teaspoon, and 1
tablespoon. In recipes you will see teaspoon abbreviated tsp or t, and
tablespoon will be abbreviated tbs or T. Three teaspoons equals one
tablespoon. The last kinds of measuring devices are measuring cups. These also
commonly come in a set of four cup, cup, cup, and 1 cup and are made
of metal or plastic. Measuring cups are used to measure dry ingredients such as
flour or sugar, as well as peanut butter and shortening. Sometimes you will
come across a recipe that calls for a dash of something. A dash is a very small
amount, like a sprinkle.
*Math connection It is important to have a good understanding of
fractions when cooking and baking. How many of the smallest measuring

spoons would equal the largest measuring spoon? How many of smallest
measuring cup would equal the largest measuring cup? If a recipe calls for 1-
cups of flour, but you need to double the recipe, how much flour will you
need? Make up your own word problems to review fractions. Young children
love to play in water and can empty cups and spoons into each other to
understand basic fraction principles.
Complete measuring tools flap book.
Mixing Tools Just about every recipe requires you to mix something. Learn to
use the correct tool for the job. Mixing should be done in an adequately sized
mixing bowl, preferably with a loop to hold on to. A wooden spoon is a good
mixing tool for most jobs. They come in various sizes and shapes, they dont
scratch pan surfaces, and the handle stays cool. If you need to remove pieces of
food from liquid, use a slotted spoon. If you are mixing something thick, use a
heavy metal spoon. A rotary beater will beat, blend, and mix air into foods. A
whisk is also used to incorporate air into foods and should be used to whip eggs,
souffls, and meringues. A whisk will also help prevent lumps in sauces and
gravies. Most chefs prefer a whisk to a rotary beater.
*Activity Get out five bowls, and each of the five mixing tools we
discussed. Crack an egg into each bowl and scramble each one with a different
tool. Cook each egg in a frying pan separately and chart your findings. Which
egg was the fluffiest? Which egg was a consistent color throughout? Which egg
tasted the best? Which tool was the best one for the job?
Complete the egg-sactly correct tool for the job graph.
Baking Tools There are a few special tools that will come in handy when you
are baking. A sifter is used to combine dry ingredients and remove lumps from
ingredients such as flour or powdered sugar. A pastry blender has several thin,
curved metal pieces attached to a handle. It is used to cut shortening into flour
to make pastry. A pastry brush is a handy tool to brush butter or sauces onto
food. A rolling pin is used to roll out dough or pastry. A variety of spatulas are
needed for baking. A bent edged spatula is used to remove cookies from a tray,
or to turn pancakes, fish, or eggs. A straight edged spatula is used to spread cake
icings and to level dry ingredients when being measured. A flexible rubber
spatula is used to scrape bowls and to fold ingredients into each other. Locate
and identify each of these tools in your kitchen.

Complete baking tools fan book.

Cutting Tools Cooking often includes lots of cutting. There are specific tools to
complete specific cutting jobs. One of the most important tools is a sturdy, nonporous cutting board. A very handy cutting tool is a pair of kitchen shears. They
can be used to snip herbs, trim vegetables, and cut meat and/or dough. A peeler
is also a necessity in every kitchen. They are used to remove the outer skin of
fruits or vegetables, leaving the nutrients near the surface in tact. Peelers are
also used to make pretty garnishes out of chocolate, carrots, or cheese. A
shredder-grater is used to shred and grate foods such as cheese. They are made
of metal, and usually have four sides with different size openings. There are
many other cutting, slicing, and chopping gadgets on the market. Does the cook
in your house have a favorite? No kitchen would be complete without a good
set of knives. There are many different knives for various cutting tasks. Knife
blades can be smooth or serrated (saw-toothed). The knife handle should fit
comfortably in your hand, and the highest quality knives have hardwood
handles. The most popular knives are chef knife (also called a French Knife),
utility knife, slicing knife, and paring knife. The chef knife is a large knife that is
used to cut, chop, and dice fruits and vegetables. A utility knife is a good allpurpose knife that can be used to cut up vegetables and cheese, or to trim fat
off of meat. The slicing knife has a serrated blade and is used to cut meat,
poultry, bread, and soft vegetables such as tomatoes. A paring knife is the
smallest knife, and is used to peel fruits and vegetables.
Complete knives flap book, grater & peeler matchbooks, and ktichen shears trifold book.

Thermometers You will need to be able to measure temperatures accurately

when roasting meat, making candy, and deep-frying. A meat thermometer is
inserted into the thickest part of the meat or poultry without touching the bone
or fat to check the internal temperature of the meat. Do you remember why the
internal temperature of meat is important? If not, refer back to the lessons about
food poisoning. A candy thermometer clips on the side of a pan to monitor the
temperatures needed to make certain kinds of candy. A frying thermometer also
clips to the side of the pan to register the oil temperatures for deep frying foods.
Complete kitchen thermometer flap.
Miscellaneous Tools There are a few more tools that will round out a wellequipped kitchen. Kitchen forks are used for turning or transferring meats or
poultry. Tongs are handy for handling food such as corn on the cob, hard-boiled
eggs, and baked potatoes, and are used for turning meats. Ladles are like deep
round cups on the ends of long handles. You use a ladle for dipping and pouring
things such as soups, sauces, gravies, or salad dressings. A baster is a bulb at the
end of a tube that uses suction to collect and move juices from meat and
poultry. A colander is a perforated bowl with heatproof handles that is used to
drain pasta, fruits, or vegetables. A strainer is like a colander except it only has
holes on the bottom, and is also used to drain foods. Other miscellaneous tools
could include a nutcracker, egg separator, juicer, potato masher, pasta fork, etc.
Review tool names and uses using the kitchen tools cards and pocket.

Cookware
Cookware is items that are used on top of the stove. They include pots, pans,
skillets, double broilers, and griddles. Cookware is made of metal, ceramic, or
sometimes glass, and should distribute heat evenly and be easy to clean.
Saucepans generally have one handle and pots have two handles, and they
should all have fitting lids.
A double broiler is a smaller pan that fits into a larger pan. Water is boiled in the
bottom pan to cook the food in the top pan.
A skillet has a wide bottom and low sides, making it easier to stir foods that need
a lot of cooking surface.
A griddle is a variation of a skillet, but without sides. A griddle is used for grilling
sandwiches, or making foods like pancakes or French toast. When purchasing
cookware, look for items that are well made, easy to handle, and easy to store.

Complete kinds of cookware accordion flap book.

Bake ware
Bake ware is items that are used in the oven. They include cookie sheets, cake
pans, bread pans, muffin tins, pie plates, casseroles, and roasters. Bake ware is
made of metal, glass, stoneware, ceramic, or even plastic. An important thing to
consider when using bake ware is whether it has a dull or a shiny surface. A dull
surface absorbs heat and the food baked on it will have darker, crisper crusts. A
shiny surface reflects heat and the food baked on it will have softer, lighter
crusts. When purchasing bake ware, look for items that are well made, easy to
handle, and easy to store.
Complete what's the difference? flap book.

Unit Review Activities

~Finish any incomplete lapbook components.
~Visit an appliance store. Compare prices and features of various models.
Narrate your findings.
~Visit a professional kitchen such as a restaurant or technical school and
compare their equipment to your home kitchen equipment.
~Make a list of kitchen tools, cookware, and bake ware that a person would
need if moving to their first house. Visit a department store or Amazon.com to
see how much it would cost to equip a new kitchen.
~Start or add to hope chest, including whatever kitchen tools you can afford.

Unit 2 Why We Eat and the Food Pyramid

Optional Books:
Gregory the Terrible Eater by Mitchell Sharmat (early elementary)
Seven Silly Eaters by Mary Ann Hoberman
Mr. Twiggs Mistake by Robert Lawson (fun chapter book about a box of cereal
that accidentally had too many vitamins in it and the pet mole that ate it)

Balanced Diet
Do you know why we eat? Well, one reason is that it tastes good! Another
reason is that it is a social event, with people gathering together for thousands
of years to share meals and each others company. But there is another
important reason too. Our bodies were designed by God to need fuel in the

form of food so that all our organs and systems can work efficiently. The kind of
fuel you put in your body is as important as the fuel you put into a car. While you
can fill up the tank with any kind of liquid, it wont necessarily run right, will it?
Our bodies are the same way. If you fill them up with the wrong fuel, your hair
and nails wont grow correctly, your blood wont circulate properly, your injuries
wont heal like they should, and your brain wont function to its full potential.
The foods we choose to eat should be full of nutrients that our bodies can break
down and use to keep us healthy. No one food contains all the nutrients we
need to be healthy, so it is important to include a lot of different foods in our
diets. There are six main kinds of nutrients. We will discuss each one and its
importance in our diets.
Complete eating a variety of foods circle book and nutrients tab book (record
sources and functions of each).
Protein Proteins are made of building blocks called amino acids. Proteins are
found in meat, poultry, fish, milk, eggs, beans, nuts, and soy products. When we
eat proteins from these plant or animal products, our bodies break the proteins
down into its amino acids, and then convert the amino acids back into the kinds
of proteins that our bodies need for specific functions. Proteins help to build up
our hair, bones, muscles, fingernails, teeth, liver, and brain. They help to fight off
germs, and help you to breathe and digest your foods. It is especially important
to have a high protein breakfast to replenish the amino acids your body used
while you were sleeping. What would a high protein breakfast include?
Minerals Minerals are naturally occurring elements that are found in the earth.
Animals eat plants growing in mineral rich soil, so we obtain the minerals
needed by eating both the plants and animals. They are needed by our bodies
for healthy blood, bones, and teeth. They help our blood to clot, our muscles to
work, and help our blood carry oxygen from the lungs to the rest of the body.
There are about 20 different kinds of minerals that our body needs. They are
broken down into two groups.
Macro (Bulk) Minerals
Calcium
Magnesium
Sodium
Potassium

Micro (Trace) Minerals

Zinc
Iron
Copper
Manganese

Phosphorus

Chromium
Selenium
Iodine
Boron
Silicon
Sulfur
Vanadium

Look at the nutritional labels on cereal or pasta boxes. How many bulk minerals
can you find? How many trace minerals can you find? Locate all the minerals on
a table of elements.
Fiber Our bodies need fiber, which is a nutrient that cant be digested. Fiber
helps food to pass through the digestive tract, taking toxic substances with it. If
the body did not excrete these toxic substances, disease would result. Fiber is
found in whole foods such as fruits and vegetables, nuts, seeds, and whole
grains.
Carbohydrates Carbohydrates are the bodys chief source of energy. There are
two kinds of carbohydrates, simple and complex. Simple carbohydrates, such as
sugars, candy, jams, jellies, pastries, and syrups, are not good for us and should
be kept to a minimum in our diets. They cause us to feel tired and we lose our
ability to think properly due to lack of oxygen to the tissues. Complex
carbohydrates, which are found in fresh fruits and vegetables, beans, pastas, and
natural whole grains, give our bodies a constant flow of energy as compared to
the short lived rush of simple carbohydrates. Unused carbohydrates will turn
to fat to keep our bodies warm.
Vitamins Our bodies need vitamins, found in foods in small amounts, to grow,
heal, and stay healthy. There are many different vitamins, each doing an
important job. The scientists that discovered them name vitamins, the very first
ones were given letter names in the order they were discovered. Lets discuss
some of the vitamins and their specific functions:
Vitamin
A

Needed for:
Eyesight
Hair, teeth and bone

Found in:
Fish liver oils, and green and
yellow fruits and vegetables

formation Smooth skin

Boosts immune system

B1
(Thiamine)

B2
(Riboflavin)
B3
(Niacin)

B5
(Pantothenic
Acid)
B6
(Pyridoxine)

B12
(Cyanocobalamin)

Folic Acid

Helps convert food to

energy
Keeps nervous system
healthy
Helps convert food to
energy
Red blood cell formation
Healthy digestive system
Healthy skin
Good circulation
Helps convert food to
energy
Formation of blood cells
Helps nerves work properly
Proper brain function

Helps production of blood

cells
Keeps nervous system
healthy
Proper digestion
Production of blood cells
Especially important to
women of childbearing age
to prevent birth defects
Healthy bones and teeth
Helps wounds heal
Healthy blood vessels
Smooth skin

including apricots, broccoli,

cantaloupe, carrots,
dandelion greens, kale,
peaches, sweet potatoes,
pumpkin, etc.
Dried beans, brown rice, egg
yolks, fish, peanuts, peas,
pork, poultry, and whole
grains.
Beans, cheese, eggs, fish,
meat, milk, poultry, spinach,
and yogurt.
Beef, broccoli, carrots,
cheese, eggs, fish, milk, pork,
potatoes, tomatoes, whole
wheat.
Beans, eggs, salt-water fish,
pork, fresh vegetables,
whole wheat.
All foods contain small
amounts of B6. Highest
contents found in carrots,
chicken, eggs, fish, peas,
spinach, walnuts, wheat
germ
Blue cheese, cheese, clams,
eggs, herring, milk, seafood,
tofu.

Broccoli, asparagus, leafy

greens, legumes, yogurt,
strawberries, bananas, whole
grain cereals
Green vegetables, berries,
citrus fruits, tomatoes, sweet
peppers

Healthy bones and teeth

The production of blood

cells
The production of muscle

Healthy bones
Helps clot the blood

Natural sunlight, fish liver

oils, salt-water fish, dairy
products with it added,
eggs, oatmeal, sweet
potatoes
Cold pressed vegetable oils,
leafy greens, whole grains,
nuts, seeds, legumes, eggs,
wheat germ
Alfalfa, broccoli, leafy greens,
soybeans, cabbage, egg
yolks, oatmeal, rye, wheat

Fats Fats give energy like carbohydrates, and also help the body grow. Some
amount of fat is needed in our diets, but too much is not healthy. If our bodies
dont use all the fat we consume, it will lead to health problems. And if we dont
eat enough fat, we wont thrive. Some fat we can see in our foods and other you
cant. Visible fats are butter, margarine, or the fat you can see on cuts of meat.
Invisible fats are those found in eggs, whipping cream, avocadoes, and baked
products. Older children can research the difference between saturated,
unsaturated, monounsaturated, and polyunsaturated fats.
As you get ready to prepare your menus, keep all these nutrients in mind to
make healthy, balanced meals.

Food Pyramid
Another way of monitoring your diet is to see how it checks out against the
Food Pyramid. The food pyramid divides all the nutrients we need into different
food groups, and tells you how many servings of each you might need to be
healthy.
Discuss the food pyramid and the recommended servings from each of the food
groups.
Number of Daily
Food Group
Nutrients Found
Foods Included
Servings
in These Foods

6 to 11 Servings

Grain Group

Carbohydrates, B
vitamins,
minerals, fiber

3 to 5 Servings

Vegetable Group

2 to 3 Servings

Fruit Group

2 to 3 Servings

Dairy Group

2 to 3 Servings

Meat Group

Lots of vitamins,
fiber,
carbohydrates,
calcium, iron,
magnesium,
proteins
Vitamins,
especially A, C,
and D,
carbohydrates in
the form of
fructose, fiber.
Bananas have a
mineral,
potassium.
Minerals
including
calcium, vitamins
A and D, protein
Protein, minerals,
B Vitamins,
especially B12

Use Sparingly

Fats, Oils, Sweets

Unit Review Activities

1. Complete lapbook components.

Fats

1 slice of bread
cup cooked
rice or pasta
cup cereal
cup chopped
raw or cooked
1 cup of leafy
greens

1 piece of fruit
cup of juice
cup canned
fruit
cup dried fruit

1 cup milk or
yogurt
1 to 2 ounces
cheese
2 to 3 ounces
cooked lean
meat, poultry, or
fish
1 egg
cup cooked
beans
2 Tbs. peanut
butter
Candy, chips,
cakes, cookies,
etc.

2. For one complete day, record all the food that you consume. Then compare
your daily food intake to what is recommended. Are there any areas that
need to be improved? Keep this in mind as you plan out your menus.
3. List the six basic groups of nutrients.
4. Make a set of nutrient flashcards. On one side write the nutrient name, and
on the other side its functions. Quiz yourself or sibling using the cards.
5. Look through your pantry and find foods rich in each of the six nutrients.
6. Young children can build a food pyramid by cutting pictures of food out of
magazines and gluing to a large triangle.
7. Have you ever taken a vitamin supplement? Why or why not?
8. How can a vegetarian avoid B12 deficiencies?
9. Older children can research individuals that contributed to the advancement
of vitamins. Examples are Kanehiro Takaki, Christian Eijkman, Casimir Funk,
Elmer V. McCollum, Joseph Goldberger, Robert R. Williams or Max Tishler.
10. Research diseases caused by vitamin deficiencies. Examples include rickets,
beriberi, and scurvy.
11. Give an oral report about if is it better to get nutrients from foods or from
supplements. Explain your answers.
12. Discuss how poor eating habits as a child can have an affect on your health
later in life.
13. Older children can make posters or puppets to teach younger children
about nutrients and/or food pyramid.
14. Visit a health food store or pharmacy. Ask about vitamins and other
supplements.

Unit 3 Whats the Plan?

In this unit we will learn some cooking vocabulary, how to read recipes, plan out
a menu, and then take a shopping trip to purchase our ingredients.

Cooking Vocabulary
These are a few of the many cooking terms you may come across while reading
recipes.
Blend mix two or more items together until smooth
Boil cooking food until it reaches boiling point and lots of big bubbles form
quickly
Broil cook directly under heat source in the oven

Coat to cover completely with a thin layer

Core to remove the center and seeds from a fruit or vegetable
Cream beat two or more items together until smooth and creamy
Cube to cut into small squares
Dot placing bits of food such as butter on top of food being cooked
Grate cut food into very small pieces by rubbing it against a grater
Grease to apply a thin layer of butter or oil on the cooking surface to prevent
sticking
Knead pressing, pulling and punching dough
Preheat heating the oven to the correct temperature before putting food in to
bake
Separate usually referring to eggs, it is removing the yolk from the white
Simmer heat liquid till there are lots of tiny bubbles
Complete vocabulary crocks and spoons.

Recipes
A recipe is like a formula that tells you what, how much, and how to combine
ingredients. It will have an ingredients list, and instructions to create the dish.
Sometimes recipes will also include serving size, nutritional information,
equipment information, and/or possible variations to the recipe. You can find
recipes in recipe books, in newspapers and magazines, on the Internet, and on
food packages. The most special recipes are those tried and true favorites that
have been handed down by family and friends. Start a recipe collection of your
own. You can use something as simple as an index box and cards, or you can
purchase a nice recipe box or book that you can add to throughout your life. Ask
family members for their favorite recipes to add to your collection.

Planning a Menu
Let your student plan one meal. Have him use the good nutrition guides he's
learned to help create a balanced meal. After he has written his plan down,
check over it to make sure it is nutritious. Help him locate recipes for each of the
dishes listed. Have your student go over each recipe and check each ingredient
listened to make sure you have it on hand. Make a shopping list for the
ingredients that need purchased.
An older student can plan an entire day's menu instead of just one meal.

Shopping Trip
Take your student shopping to purchase the items needed for the planned
meal. Make sure your student takes her list! Your student can include the
receipt as well as the shopping list from the trip in her lapbook, if desired.
You may want to take an older student comparison shopping (to more than one
place). You may also want to teach her how to figure out what the best deal is
on a product (brand name tomatoes vs. store brand vs. sale price on another
name brand OR how to tell how much per ounce. Is the bigger bottle really a
better deal?).

Picking Produce
Its important to choose produce that is ready for cooking (and not old). Choose
six produce items that you frequently purchase and learn about how to pick the
best while at the store.
Complete pickling produce hotdog book.
Hotdog Book Directions
Navel Oranges
Oranges come in a variety of colors from orange to yellow green. Color is not
the important factor to consider when you are picking out oranges. Instead,
look for firm, heavy fruit that dont have any soft spots.
Lemons
Lemons should be bright yellow, firm, and glossy. Do not purchase lemons that
are tinged with green (not ripe) or any that are too soft. The juiciest lemons
have thick skin (but that may be hard to determine).
Salad Greens
Salad greens should be crisp with firm outside edges. They should smell sweet
(not bitter). Its best to buy greens that are unpackaged.
Spinach
Make sure the leaves are deep green; they should not be wilted or slimy.
Zucchini
Look for zucchini that is firm and heavy for their size. They should be bright

green and spot free. For the best texture, choose ones that are less than 8
inches long.
Sweet Corn
Pull back enough of the husk to check for tight rows of corn that cover the
entire cob. The silks should be a pale color.
Broccoli
The heads should be deep green and possibly tinged with purple. Do not buy if
the broccoli has yellow spots or if the leaves on the stem are wilted.
Onions
Look for full, heavy onions with flaky skins. Dont buy onions with soft spots or
black spots.
Apples
Choose apples that are firm and brightly colored; they should also smell
sweet. Avoid apples with bruising.
Sweet Potatoes
Choose potatoes that are firm (no soft spots). Potatoes that are soft, wrinkled, or
sprouting are old and should be avoided.
Carrots
Look for smooth, firm carrots that are deep orange in color. Do not purchase
carrots that have cracks in them.
Pineapple
Look for pineapples that dont have a green tint and that dont have any soft
spots. Once you find one that meets that criteria, smell it. If it smells good, buy
it.
Green Beans
Its best to buy them individually. Look for crisp, bright green beans that are
free from blemishes. Dont buy beans that look wilted.
Peaches
Buy fruit that smells good. When you press on a peach, it should yield a

bit. Dont buy rock-hard or mushy peaches.

Celery
Buy bunches of celery that are crisp and free of dark spots.
Grapes
Grapes should be attached to stems; they should also be smooth, plump. Dont
buy grapes with broken skins or grapes that are wilted.
Pears
Look for pears that have stems attached. Buy pears that are firm and blemish
free. Pears will probably need to ripen for a few days at home before you eat
them or cook with them.
Mushrooms
Look for firm and smooth mushrooms. Avoid mushrooms that look damp or
dried out.
Strawberries
Buy local when possible. If not possible, look for bright red, plump berries that
smell sweet. Avoid berries that are soft, shriveled, or moldy.

Unit 4 Lets Get Cookin!

Have your student peruse the cookbook you have chosen for him and choose
one recipe from each category to prepare. Once you have the recipes selected,
mark on your calendar when and what your student will be cooking.

Beverages
Beverages are a simple yet fun treat to make. You may want to have your
student prepare a small tea time for your family or friends. Have her make a
beverage and a snack/appetizer for the occasion.

Breakfast
Breakfast foods can include eggs cooked in a variety of manners, pancakes,
waffles, French toast, cooked cereals, muffins, potatoes, etc.

Bread Baking
Basically, there are two types of breads- yeast and quick. Yeast breads are
dependent on yeast to rise and bake up beautifully while quick breads use air,
steam, baking powder, or baking soda as leaven. Encourage your student to try
preparing a quick bread as well as a yeast bread.

Appetizer and Snacks

Any small bite sized food served before a meal to whet the taste buds is an
appetizer. Sometimes, they are also referred to as hors doeuvres (finger foods
that dont require any utensils). Appetizers can be served as meal-openers, party
foods, or afternoon snacks.

Desserts
Everyones favorite! Show your student how most cookbooks have multiple
dessert sections (cookies, cake, candies, pies, etc.). Let your student choose an
old favorite or new temptation.

Lunch
Have your student plan and prepare a lunch for your family. Lunches are
different for different families, but you may want to encourage him to make
sandwiches, pasta, or salads.

Dinner
Have your student plan and prepare a dinner for your family. Again, different
families have different kinds of dinners. Go through your own recipe box as
well as your students recipe book and discuss various options. You may even
want to encourage your student to try something new!
You may also want to have your student try her hand at Ethnic Cooking,
Outdoor Cooking, or Food Preservation.
Have your student record her experiences with the recipes she tries in the
evaluation matchbooks.

Unit 4 Finishing Touches

Setting the Table

Teach your student the proper way to set a table. Let your student choose a
table cloth to drape over the table. Add placemats, if desired. You may also
want to add a centerpiece (such as fresh flowers). Put one plate on the table in
front of each chair. Place forks to the left of the plate. Place knives to the right of
the plates. Spoons go on the right side of the knives. Cups should be set above
the knives. So, basically- fork, plate, knife, spoon (and cup above the knife). See
diagram below. Complete everything in its place.

Garnishes
When serving a meal, the presentation of the food is important to consider. You
want the meal to look, as well as taste, appealing. You can make a meal more
appealing by paying attention to the colors of the food and adding garnishes to
foods with little color. Color not only appeals to the eyes, but it also stimulates
the appetite. You can use colorful paprika to garnish pale fish, cheese, or eggs.
Decorate plates with lemon wedges, green or red pepper strips, or parsley
sprigs. Orange twists, cucumber slices, or radish roses can also add eye appeal to
many foods. The one thing you want to try to do is choose garnishes that
duplicate the ingredients in the meal. It is fun to get creative and make carrot
curls, celery fans, or other interesting garnishes.
This video is worth watching to see the various ways fruits and vegetables can
be made into garnishes.

Unit 5 Sharing your Cooking Talents

Good Manners
Discuss good manners and what is acceptable/not acceptable in your home.
Here is a basic list:
1. Eat with a fork unless the food is meant to be eaten with fingers.
2. Don't eat too quickly and don't stuff your mouth full of food. It is unattractive
and you might choke.
3. Keep your mouth closed while chewing food. No one wants to see your halfchewed food; no one wants to hear you chomping.
4. Don't say anything rude about the food being served.
5. Say thank you when you are served food, drink, or anything else.
6. If the meal isn't buffet style, show consideration by waiting until everyone is
served to eat.
7. Don't reach over someone's plate. If you need something (salt, ketchup, etc.),
ask for the item to be passed to you.
8. Keep your napkin in your lap. Use it to dab your mouth, if needed. Don't use
it to blow your nose. If you need to blow your nose, go to the restroom to do
that.
Check out some books from your local library to read more about good
manners. Try to find Poem Stew with poems selected by William Cole (read
Table Manners pg 59, Speak Clearly pg 32, and My Wise Old Grandpa pg 10).
Complete minding my manners fan book.

Hospitality
Being hospitable is making someone visiting your home feel welcome. What are
some ways you can be hospitable? A big smile, a hearty welcome, and offering
the guest something to eat and drink are ways of making people feel
comfortable.
There are two kinds of guests, invited and unexpected. If you get unexpected
guests you need to think quick on your feet, and put together some kind of
quick snack such as veggies and dip, or a snack mix. Make your guest feel
welcome, and not like an intruder (even if they are). The Bible tells us to Use
hospitality one to another without grudging. (I Peter 4:9) This means that we

should not be resentful with our unexpected guests, but should instead
welcome them with warm and loving spirits.
If you have invited guests, you have a little more responsibility. First you will
have to invite your guests, giving them information such as date, time, and
place. It can be a casual invitation made by phone or a more formal invitation
sent in the mail. You then need to choose a menu and decide how to serve it.
You want to check with guests prior to planning your menu to see if they have
any special dietary needs, such as a vegetarian or kosher diet, or if they are
diabetic, or have food allergies. You need to figure out seating arrangements
depending on the number of people who may be coming. If there will be more
people than tables and chairs, you may want to have a buffet style meal and
some scattered seats so people can wander as they eat. You should make sure
your house is clean and tidy before they arrive. When guests arrive, make sure
they all know each other and introduce people as needed. Take the guests
jackets as needed and make sure they are comfortable throughout their visit.
Complete come on in mini book.

Helping Those in Need

There are many people who are physically or financially unable to prepare
healthful meals for themselves. Do you know somebody who recently had a
baby, or maybe surgery? Do you know any homebound elderly people? Do you
know of anyone that is in financial straights and would be blessed by a free
meal? Discuss with your parents and pray about providing someone in need
with a meal or special treat. Call a homeless shelter, retirement center, or your
church leader if you dont know of anyone personally. Something as small as a
dozen fresh baked cookies or something as elaborate as a full-course dinner
could really put a smile on a needy persons face!
Complete helping those in need book.

Unit 6 - Career Opportunities

There are many different career opportunities in the field of food. They can be
divided into three main groups food service industry, food handling industry,
and business and education fields.

Food Service Industry

Food Service Industry jobs can be divided into four groups Food Preparation,
Customer Service, Sanitation, and Management. After reading about each one,
reflect on which of the four areas interests you the most.
Food Preparation A career in food prep can be found in restaurants, private
clubs, hotels, hospitals, etc. You can climb the ladder from salad maker to
assistant cook to cook. No previous skill is needed to enter this field, but it is
likely that the more schooling and experience you have, the higher of a position
you will start with.
Customer Service This career entails working with the customers that visit the
food establishments. To work in customer service you should have a friendly
disposition and like to work with people. You might start out as a bus person
that sets and clears tables, move to a waiter/waitress that serves food, and then
advance to host, head waiter, and even assistant manager, or manager.
Sanitation These are the dishwashers, pan scrubbers, and maintenance people
that are responsible for keeping the kitchen, cooking equipment, serving
utensils, and tableware clean and safe.
Management In a management position you need to work with both
employees and customers. Management positions include owner, assistant
manager, manager, dietician, and executive chef. An executive chef is
responsible for planning menus, ordering ingredients, and supervising kitchen
staff.

Food Handling Industry

Food Handling Industry jobs involve harvesting, processing, transporting, and
selling food products. After farmers harvest food, most products go to a
processing plant. There are many jobs here including sorting, washing, peeling,
slicing, grinding, roasting, and packing of the food products. After being
processed, the food is delivered to food distributors, then wholesalers, and then
food retailers. Once at the grocery store, there are people that stock the shelves,

checkers that scan your purchases and take your money, people in charge of
individual departments, people who advertise for the store, and also
management positions.

Food Education and Business

The third food-related career area is Education and Business. There are many
people who educate and communicate with others about food. Most of these
careers require a bachelors degree.
Home Economics Teacher These teachers work at all skill levels, educating
students about nutrition, food preparation, and meal management.
Dietician These are people that plan meals for hospitals, schools, and other
large institutions, as well as supervise the purchase and preparation of food to
make sure the meals are nutritious.
Nutritionist A nutritionist is a kind of dietician that works directly with people
to educate them about forming good food habits. A nutritionist may work at a
weight loss center, health food store, a public health agency, hospital, or
medical school.
Communications If you like food and journalism, you may like a career in
communications. Careers in this field include newspaper and magazine food
editors and writers; television and radio food show hosts, or advertising
agencies. People in this field need to be able to work well with other people,
and to express themselves both orally and in writing.

Unit Review Activities

~Watch Ratatouille about a rat that dreams of becoming a renowned French
chef.
~Think of other interesting food related jobs such as cake decorator, caterer,
personal chef, food photographer, etc. and make a list.
~Find a person that works in the area that interests you the most and interview
them about their job.
~Make a flow chart showing how food goes from the farm to the table.
~Compare and Contrast a Dietician and Nutritionist

~Make a list of at least 5 food professionals that are seen on TV or have articles
in magazines or newspapers.
~Be a food critic and write your own article about a meal you recently ate.
~Look through the classified ads of your local newspaper and identify the
various help wanted ads for careers in the food industry. Cut them out and glue
them into the careers bound book.
www.homeschoolshare.com

Print on thick paper (such as 20 lb. or card stock)

Cut tout crock. Glue bottom and sides to your lapbook using
a very thin line of glue. Write a vocabulary word on each
spoon. Write corresponding definitions on the opposite sides.
Store spoons in crock.

Cut out circle. Fold in half like a hotdog.

Fold in half like a hamburger. Record why it
is important to eat a variety of foods on the
inside.

Cut out book as one piece.

Fold in half.

Cut out book as one piece. Fold in half like a hamburger. Open. Cut on solid lines to form
two flaps between shiny surface/doll surface. Refold. Fold like a hotdog so that Whats the
Difference is on the cover.

Paste this side to

lapbook

Shiny
Surface
Bake Ware

Dull
Surface
Bake Ware

Cut out book as one piece. Fold top portion to the center. Fold cover portion to the center.
Inside the book write three uses for kitchen shears.

Cut book out as one

piece. Fold in half.
Have your student
draw a proper place
setting on the inside
of the book.

Picking
Produce

Vitamins
Cut on solid black lines. Stack book together.
Your student will have six tabs to flip through
(two at the top, two on the side, and two on the
bottom).

fats

Protein

Fiber

Minerals

Carbohydrates

Print on CARDSTOCK. Cut pieces out. Write on household manner on each

piece. Stack together and secure with a brad.

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As you prepare foods you will need different tools to measure ingredients. Familiarize your child with a set of measuring spoons, measuring cups for dry ingredients, and a liquid measuring cup.
Measuring spoons are used to measure either liquid or dry ingredients less than cup. They usually come in a set of four including teaspoon, teaspoon, 1 teaspoon, and 1 tablespoon. In recipes you
see teaspoon abbreviated tsp and tablespoon tbs. Three teaspoons equals one tablespoon.
Measuring cups are used to measure dry ingredients such as flour and sugar, and also shortening and peanut butter. They usually come in a set of four including 1 cup, cup, FXSDQG cup
measuring cups. After pouring the ingredients into the cup you level it off with a straight edge.
Liquid measuring cups measure ingredients such as water, milk, juice, or honey. They are often glass, with measurement markings on the side, and a spout for easy pouring.

Cut on solid lines. Mountain fold on dotted lines.

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Strainer

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Masher
Whisk

Funnel
Ladle
Peeler

Print on cardstock. Cut out all cards on solid lines.

Write names of utensils on back of cards.
Store in pocket.

Grater
Colander
Garlic Press

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Cut out pocket as one piece. Fold under side tabs and bottom flap. Glue tabs.
Store cards in pocket.










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Cut on solid lines. Mountain fold on dotted lines.
Record types of thermometers used in the kitchen under flaps.

Thermometers You will need to be able to measure temperatures accurately when roasting meat,
making candy, and deep-frying. A meat thermometer is inserted into the thickest part of the meat or
poultry without touching the bone or fat to check the internal temperature of the meat. Do you
remember why the internal temperature of meat is important? If not, refer back to the lessons about
food poisoning. A candy thermometer clips on the side of a pan to monitor the temperatures needed to
make certain kinds of candy. A frying thermometer also clips to the side of the pan to register the oil
temperatures for deep frying foods. Write thermometer types under each flap.

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Getting Started Rules of the Kitchen

There are a few basic rules that need to be followed
for a safe cooking experience. Discuss these with
your child, demonstrating as needed:
1. Always wash your hands before preparing

any food.
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2. If you have to cough or sneeze while
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preparing foods, turn your head away from
the food, cover your mouth with a tissue,

and wash your hands well.
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easier to put things away as you go, and the
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counter will be less cluttered.

4. If you accidentally spill something, clean it
immediately.
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Remember that an electric burner is hot
long
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6. When cooking on the stovetop, make sure
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7. When using a knife, always cut away from
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8. Never taste test with the cooking spoon. To
taste as you work, pour a bit of food from

cooking spoon to tasting spoon.
9. Dont lick your fingers.
Cut all pages on solid lines. Stack with cover on top
10. Add your own kitchen rules to the list

and staple on left side. List kitchen rules.

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Cut on solid lines. Mountain fold on dotted lines. Inside matchbooks record what each tool is used for.

A peeler is also a necessity in every kitchen. They are used to remove the outer skin of fruits or vegetables, leaving the nutrients near
the surface in tact. Peelers are also used to make pretty garnishes out of chocolate, carrots, or cheese. A shredder-grater is used to
shred and grate foods such as cheese. They are made of metal, and usually have four sides with different size openings.

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Stack with cover on the top.
Staple at bottom.

Food-Borne Illness
A food-borne illness is a disease transmitted by food. You may have heard on the news of food being recalled due to cases of food poisoning. Food
poisoning is caused by bacteria, parasites, protozoa (one-celled animals), and/or viruses. The symptoms of food poisoning can include vomiting, diarrhea,
severe abdominal pain, fever, headache, and even death. It is important to learn about these diseases before you start cooking so you can properly
prepare food that wont get anybody sick.

Bacterial Poisoning Proper and thorough cooking will kill most harmful bacteria, but food that is not properly cooked, is left out at room temperature after
being cooked, or is touched by contaminated hands or utensils can have unsafe levels of harmful bacteria. The most common food poisonings are
botulism, E. coli infection, and salmonella. Botulism is found in improperly processed canned goods. Never use anything from a bulging can or that has a
funny smell. E. coli infection is caused by undercooked ground beef, raw milk, contaminated water, or vegetables grown in cow manure. Salmonella is a
bacterium found in poultry, red meats, eggs, dried foods, and dairy products that are not properly cooked and handled.

Parasite Poisoning Pork products sometimes have a parasite causing a disease called trichinosis. You can prevent this disease by thoroughly cooking all
pork products to an internal temperature of 160 degrees.

Protozoa Poisoning Protozoa poisoning is not very common in this country. Drinking polluted water or eating vegetables that are grown in polluted soil
causes Amebiasis and Giardiasis. Making sure your water is purified can prevent these diseases.

Viral Poisoning Raw or undercooked shellfish such as oysters and clams can transmit a viral disease called hepatitis A. This virus comes from shellfish
that are in contaminated waters. The disease can be prevented by thoroughly cooking all shellfish.

Dessert

Breakfast

Lunch

Cut on solid black lines. Fold books matchbook style. Use one half of the inside to answer the followingname of recipe, date prepared, who it was prepared for.
Cut and paste the evaluation statements to the other half of the matchbook and let your student circle his answers.

Bread

Dinner

This was easy difficult

to prepare.

Circle your evaluations.

I was satisfied not satisfied

with the results.

This was easy difficult

to prepare.

Circle your evaluations.

Beverage

I was satisfied not satisfied

with the results.

I will will not

make this recipe again.

Appetizer

I will will not

make this recipe again.

Ethnic

Outdoor

Food
Preservation

I will will not

make this recipe again.

I was satisfied not satisfied

with the results.

This was easy difficult

to prepare.

Circle your evaluations.

I will will not

make this recipe again.

I was satisfied not satisfied

with the results.

This was easy difficult

to prepare.

Circle your evaluations.

I will will not

make this recipe again.

I was satisfied not satisfied

with the results.

This was easy difficult

to prepare.

Circle your evaluations.

I will will not

make this recipe again.

I was satisfied not satisfied

with the results.

This was easy difficult

to prepare.

Circle your evaluations.

I will will not

make this recipe again.

I was satisfied not satisfied

with the results.

This was easy difficult

to prepare.

Circle your evaluations.

I will will not

make this recipe again.

I was satisfied not satisfied

with the results.

This was easy difficult

to prepare.

Circle your evaluations.

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Cut out book as one piece. Mountain fold on center hinge.

Option 1 Glue a picture of yourself dressed like a chef inside of flap.
Option 2 Write about what a properly dressed chef looks like inside flap.

Dressing the Part

A cook should wear a clean apron to protect his/her clothes, and to keep dirt and germs
moving from clothes to food. It is helpful if there are roomy pockets in the apron to hold
utensils as needed. A cooks hair should be pulled back or covered. This will help to prevent
hair from getting in food, and also protect hair from getting caught in appliances. It is
important that a cook has clean, injury-free hands. Make sure fingernails are scrubbed as
many germs hide under them. If a cook has any cuts or scratches on his hands, he should
wear protective gloves. This is to protect both the food others will be eating and the injuries,
which are subject to infection when in contact with raw meats and such.

Cut out book as one piece. Fold left side in. Fold right side in. Open book. Cut on dotted line to form two flaps. Refold book.

How is a double boiler

designed?

What is it used for?

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Cut out book on solid lines. Mountain fold horizontal dotted

line, then mountain fold vertical dotted line. Cut door on
solid lines (a razor blade or exacto knife works well). Valley
fold on dotted line. Under door flap, glue graphic of
hostess. Inside book record ways you can be hospitable.

Cut out top portion as one piece. Cut out long rectangle with an exacto knife. Cut out bottom portion as one
piece. Cut on orange lines. Roll up bottom portion and stick them through the rectangle on the top portion.
Video to help- http://www.liveandlearnpress.com/movies/000_0441.mov

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Under flaps, compare and contrast the characteristics and uses of a blender and mixer.

PRINT ON CARDSTOCK.
Write about one baking tool on
each piece. Stack together with
cover on top and secure with a
brad at the top.

Paste this
area to
your
lapbook
Cut on solid lines. Fold in
half on dotted line. Fold
like an accordion. Under
each flap write the name of
the cook ware and describe
it. You may also want to
include what it is used for.
Under the first flap- write
about cookware.

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Cut out graph as one piece.

Complete activity and record findings.
Valley fold in half horizontally.
Cut out and glue graphic to cover.

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Mixing Tools Just about every recipe requires you to mix something. Learn to use the correct tool for the job. A
wooden spoon is a good mixing tool for most jobs. They come in various sizes and shapes, they dont scratch pan
surfaces, and the handle stays cool. If you need to remove pieces of food from liquid, use a slotted spoon. If you
are mixing something thick, use a heavy metal spoon. A rotary beater will beat, blend, and mix air into foods. A
whisk is also used to incorporate air into foods and should be used to whip eggs, souffls, and meringues. A
whisk will also help prevent lumps in sauces and gravies. Most chefs prefer a whisk to a rotary beater.
*Activity Get out five small bowls, and each of the five mixing tools we discussed. Crack an egg into
each bowl and mix each one with a different tool. Cook each egg in a frying pan separately and chart your
findings. Which egg was the fluffiest? Which egg was a consistent color throughout? Which egg tasted the best?
Which tool was the best one for the job?

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Print out report.
You can choose
one of the
appliance
graphics or draw
your own. After
report is
completed, fold in
quarters and store
in pocket.

To assemble
pocket:
Cut out as one
piece. Fold under
tabs. Glue taps
into lapbook.