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Prairie Farm Corps Kitchen plan

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natalie absil

on 3 April 2016

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Transcript of Prairie Farm Corps Kitchen plan

Kitchen Plan 2016
Monday's
Pasta and Salad Day
Menu
Pasta
Sauce
Stir- fry
Salad
SaladDressing

Chef's Choice of 4 items:
Skills of the Day
How to:
Wash Produce
Hold a knife
Chop an onion
Make Salad
Saute
Make Sauce
Open a can
Boil, drain, & cool pasta
Make homemade salad dressing
Clean a cutting board
Wipe down counters
Dish washing

Equipment Used
Knife
Cutting Board
Salad Spinner (show how to towel dry lettuce too)
Garlic Press
Sauce Pan
Pot
Colander
Food Processor
Blender
Learning Goals
Students will:
Practice food safety basics
Do a cost, nutrition and taste comparison between store bought & homemade salad dressing
Be shown 3 different options for sauce texture
Be empowered to cook pasta!
Tuesday's
Theme...
Lunch Presentation
Each student will briefly present one of the following:

Skill & Veggie will be presented each day
One kitchen skill critical to meal.

A vegetable of the day sharing several interesting uses (from the Produce sheet in their binder) as well as vegetables origin.

Frequently missed question on the food safety quiz.

How to make the day's dressing.

A piece of equipment.

* Kitchen Lead briefly explains the rest of the meal
Theme...
Menu

Skills of the Day

Brown rice (or another whole grain)

Beans

Pico de Gallo Salsa

Raw Veggie slices in place of chips

Traditional Latino staple tweaked with more veggies: (taco, burrito, enchilada, sope, collard wrap burritos)

Water and lime wedges

WIC sample
Latino Food Day
chef's choice of...
How To:

Wash Produce
Hold a knife
Chop an onion
Make Pico de Gallo
Slice vegetables into discs and chips
Saute
Make Salsa
Open a can
Boil, drain, and cool rice
Equipment Used
Knife
Cutting board
Garlic press
Sauce pan
Pot
Food Processor
Blender
Frying pans
Oven
Learning Goals

Practice food safety basics.

Learn difference in the manufacturing of white and brown rice and compare nutrients.

Acquire safe knife skills for chopping & slicing.

Learn how to identify preservatives in store bought chips.

Utilize both canned beans and beans soaked overnight and compare and contrast the two.

Practice executing WIC recipes

Will be challenged to substantially incorporate vegetables into a traditional Mexican dish

Students will:
Lunch Presentation
Skill & Veggie will be presented each day
Each student will briefly present one of the following:
One kitchen skill critical to the meal
A vegetable of the day & new and interesting facts
How to make Pico de gallo
How to identify preservatives in store bought chips and beans
Difference between white & brown rice
How the salsas were made
A piece of equipment
* Kitchen lead briefly explains the rest of the meal
** Students provide feedback on WIC sample
Wednesday's
Theme...
Menu
Chef's Choice Of...
"Eclectic"
Improved WIC sample
Gluten Free
Salad 2.0 (can be any raw veggies/slaw using Julienne slicing.

Dressing/dipping Sauce 2.0

Smoothies

Boiled Eggs

Improved WIC Sample

One of Lindsey's recipes

Skills of the Day

How To:

Slice Julienne Vegetables

Shred/Grate Vegetables

Boil Eggs

Use a dishwasher

Follow recipe for WIC sample & incorporate feedback

Make savory pancakes using wheat & gluten free flour
Equipment Used
Skillet
Mandolin
Grater
Learning Goals
Students will:
Practice cutting/grating vegetables into different textures and make the same recipe with different textures.

Acquire safe knife skills for julienne.

Build upon salad dressing making experience from Monday.

Experiment with smoothies & incorporating inexpensive ingredients.

Learn to balance sweetness and nutrition.

Be given general overview of gluten free diet.
Lunch Presentation
Skill & Veggie will be presented each day
Each student will briefly present one of the following:
A new kitchen skill critical to the meal

How to make smoothies

How to make pancakes

A piece of equipment
* Kitchen lead briefly explains the rest of the meal
Thursday's
Theme...
Breakfast
Leftover Remix
Spice Review
Blanching or pickling
Menu
Chef's Choice Of...
Healthy breakfast served at break (breakfast sandwiches or other elements using fried eggs, toast, etc.)
Leftovers put out at lunch (reconfigured if possible)
Vegetables blanched and frozen or pickled for celebration dinner
Cookies if time permits
Skills of the Day

How to:
Wash produce
Fry eggs
Make and creatively utilize toast
Evaluate potential uses for leftovers
Make ingredient substitutions
Blanching
Freezing
Pickling
Use spices
Bake cookies
New Equipment Used
Frying pan
Toaster
Learning Goals
Students will:
Compare and contrast ingredients in homemade breakfast sandwiches vs. fast food establishment of choice.
Be mentored in evaluating various options for improvising with leftovers.
Chop & blanch veggies for Celebration Dinner.
Be shown basics of spices.
be challenged to cook one recipe at home with their families and explore potential barriers.
Lunch Presentation
Skill & Veggie will be presented each day
Each student will briefly present one of the following:
Have the kitchen crew quiz the other students on the previous days' skills, vegetables, and other info.

How to blanch, freeze or pickle.


* Kitchen lead briefly explains the rest of the meal

** After lunch on Thursdays leftovers & extra produce will be set out to be taken home by students.
First Four Mondays

First Four Tuesdays
First Four Wednesdays
First Four Thursdays
Monday's
Theme...
Oven Day
Last Four Mondays
Menu
Chef's Choice Of...
Baked potatoes or yams
Roasted Vegetables
Hot Dish (tofuloafoo or casserole)
Carrot/beet/zucchini cake
Bread
Salad/Slaw
Salad Dressing
Marinade
Skills of the Day
How to:
Bake
Roast veggies
Basics of hot dishes
Bake a cake using recipes
Measure accurately (basic North American measurements & abbreviations
Equipment Used
Oven
Casserole dish
Cake/bread pans
Learning Goals
Students will:
build upon previously learned skills.
understand differences between cooking & baking.
learn how to bake potatoes in oven & microwave & the pros and cons.
become comfortable with basic measurements.
Lunch Presentation
Skill & Veggie will be presented each day
Each student will briefly present one of the following:
One kitchen skill
A vegetable of the day
How to make the day's dressing
A piece of equipment
* Kitchen lead briefly explains the rest of the meal
Tuesday's
Theme...
Soup, Sandwich & WIC Sample Day
Last Four Tuesdays
Menu
Chef's Choice Of....
Cooked Soup (Vichy counts)
Gazpacho
Sandwich with fresh baked bread
WIC samples
Skills of the Day
How to:
Mince garlic and spices for soup
Bake bread
Make soup
Equipment Used
anything new?
Learning Goals
Students will:
Review & implement spice use in making soup
Learn simple bread recipe (Steve available)
Explore variety of options for sandwiches
Plan a meal of their choice for the following day
Prepare and execute WIC recipe & sample
Lunch Presentation
Skill & Veggie will be presented each day
Each student will briefly present one of the following:
Kitchen skill
Veggie of the day
How to make the day's soup

* Kitchen lead briefly explains the rest of the meal & elicits feedback on the WIC recipe and how it might be improved.
Wednesday's
Theme...
"Student Choice"
Last four Wednesdays
Menu
Chef's choice of...
Student's plan and execute the days menu :
Salad
Main dish
Dessert
student's build upon skills they already know
Skills of the Day
How to:
Plan & execute a meal from start to finish.
Alter recipes for available vegetables.
Follow recipe for WIC sample while incorporating feedback.
Equipment Used
Anything available for student plan
Learning Goals
Students will:
put into practice food safety basics.
plan & execute a complete meal
draft a shopping list
go to the super-market
plan timeline for the day & manage their schedule
2 students, who didn't make the recipe the day before, will execute WIC recipe
Lunch Presentation
Skill & Veggie will be presented each day
Each student will briefly present one of the following:
Students share what they prepared
Explain WWWW and What Could Have Gone Better?
* Kitchen lead briefly explains the rest of the meal
Thursday's
Theme....
Last four Wednesdays
"Chef's Choice"
Leftovers/Simple Breakfast &
Celebration Dinner

Menu
Students prepare simple breakfast items for morning break time.
Students put out leftovers for lunch.
Kitchen lead & students prepare a large amount of freezable food for Celebration Dinner
Kitchen lead may invite guest chef
Skills of the Day
How to:
Plan & execute a meal from start to finish.
Alter recipes for available vegetables.
Equipment Used
Anything Available
Learning Goals
Students will:
Practice food safety basics
Execute healthy & simple breakfast
Prepare dish for Celebration dinner that can be frozen or stored
Be encouraged to cook meal for their family using farm produce
Lunch Presentation
Skill & Veggie will be presented each day
Each student will briefly present one of the following:
Students share what they prepared, explain WWWW & WCHB&H
Guest chef will explain who they are, what they do, and what they made for the Celebration Dinner.
* Kitchen lead briefly explains the rest of the meal
Full transcript