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|Title:||Food $ense - UT: Cooks|
|Alt. Title:||Food Sense - UT: Cooks|
|Pub. date: ||2011-2012|
|Includes: ||Series of 10 lessons|
|Description:||Food $ense Cooks is a series of lessons and handouts that provide participants with the knowledge and skills necessary to prepare meals at home. These lessons give educators tools to help participants gain an understanding of kitchen basics that they can use to expand their cooking skills.|
|Funding Source: ||USDA. FNS. Supplemental Nutrition Assistance Program.|
|Developer: ||Heidi LeBlanc, Debra Christofferson|
|Organization: ||Utah State University Nutrition, Dietetics, and Food Sciences|
|Length: ||10 lessons|
|Assessment instrument Used? ||no|
|Use Restrictions: ||May copy.|
|Reviewers Comments: ||Food $ense Cooks includes ten lessons designed to teach basic cooking skills and provide participants with an understanding of various cooking methods. Most lessons cover a specific cooking method; however, there is also a lesson dedicated to kitchen basics and one regarding knife skills.
Lessons provide educators with objectives, required materials, optional supplemental materials, preparation required, and suggested lesson times. Each lesson involves demonstration of a cooking technique. Handouts contain information from each lesson and simple recipes that highlight the cooking skill covered. When cooking temperatures are included, the temperature referenced for pork (160°F) is incorrect. The most updated guidelines from the USDA's Food Safety and Inspection Service state that pork should be cooked to an internal temperature of 145°F (except for ground pork which is still 160°F). Educators will likely want to inform participants of correct cooking temperatures.
These lessons emphasize that preparing foods at home, rather than eating out, can save money and help with a grocery budget and aim to equip participants with skills to prepare home-cooked meals. These lessons are geared more toward cooking skills than nutrition information and can be combined with nutrition lessons from Food $ense Basics to give participants both nutrition and cooking knowledge.