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Cooking Objectives
Nutrition Objectives
Menu Option One
Menu Option Two
Activities Description
Additional Resources

Cooking Objectives

1. Sautéing - timing of when to add ingredients.

2. Deglazing/Blanching or Parboiling.

3. Cooking Terms - eggs as example. (CMF page 5)

4. Substitutions and alterations of recipes for health (egg replacement, pumpkins seeds for nuts, cutting back on sweetener, alternate veggies/fruit by season, where to find substitutions if you are missing/allergic to an ingredient).

5. Recipe as a guide - becomes easier with time!

Nutrition Objectives

1. Practice reading food labels (to identify fats in foods).

2. Discuss how to identify various fats and alternative proteins - turkey burger/chicken burger versus hamburger.

3. Discuss making healthier choices in the protein and dairy groups.

4. Discuss the difference between healthy and unhealthy fats.

5. Practice identifying healthier choices when eating convenience foods or eating away from home.

6. Practice identifying healthy snacks that include at least two food groups.

7. Prepare healthier versions of popular convenience foods.

8. Healthier ways to eat out - make your takeout.

Food Labels (Nutrition Objective 1)

Healthy Fats (Nutrition Objective 4)

Menu Option One

Healthy Fried Rice OR Tofu Pad Thai
Veggie and Rice Stir-Fry
Green Beans in XO Sauce
Smashed Cucumbers
Stir-Fry Chicken and Broccoli with Hoisin

Instructional Videos (3)

Menu Option Two

Instructional Videos (7)

Activities Description

Blubber Burger

Additional Resources

Check back for more information.