The Good Curriculum

Education for Everyone

Action Science: Food Science & Chef School

Lesson 2: Food Science & Chef School Projects

Learning Objectives:

  1. Learn about upcoming kitchen projects
  2. Learn what you need to prepare

**Always feel free to substitute other ingredients and use what you already have. Also feel free to use other recipes.

Assignment:

Determine what ingredients you already have. Plan a time to purchase ingredients for Project 1 and 2:

Warmup Project 0: Carrot Slaw Salad (Lesson 7)

  • Five carrots
  • 1/4 cup sunflower seeds
  • 1/4 cup oil and vinegar salad dressing

Project 1: Healthy Homemade Potato Chips (Lesson 9)

Ingredients:

  • 3 russet potatoes
  • 3 Tbsp. olive oil
  • 1 Tbsp. coarse sea salt
  • Pinch of cayenne pepper
  • Black pepper

Project 2: Sliced Baked Potato Appetizer (Lesson 10)

Ingredients:

  • 2 russet potatoes
  • Olive oil (enough to spread over potatoes)
  • Organic butter (enough to spread)
  • Black pepper

Project 3: Fresh Mexican Salsa (Pico De Gallo “Bite of the Rooster”) (Lesson 13)

Ingredients:

  • 1lb roma tomatoes or vine ripened
  • 5 oz. yellow onion, diced small
  • 2 serrano chilies, minced (cut into small pieces), adjust desired heat by decreasing amount
  • 1/4 cup cilantro leaves chopped
  • ¼ tsp sea salt, adjust depending on ripeness of tomatoes
  • 1 lime, juice of lime
  • (optional: cooked black beans and/or cooked corn niblets)

Project 4: Slow Roasted Garlic Tomatoes (Lesson 15)

Ingredients:

  • 8 organic roma tomatoes
  • 8 cloves of garlic
  • 6 tsp. thyme
  • 2 Tbsp. olive oil

Project 5: Homemade Coleslaw (Lesson 17)

Ingredients:

  • 1 cabbage head
  • 3 dessert apples (e.g. Fuji, Gala, etc.)
  • Mayonnaise or vegannaise (16 fl. oz. or 1 PT)
  • Organic raisins
  • Black pepper (or other seasoning)

Project 6: Flower Petal Salad (Lesson 20)

Ingredients:

  • 3 cups pea shoots or sprouts
  • 1 cup sunflower seed sprouts
  • 1 cup baby spinach
  • 2 handfuls of edible flower petals (e.g. borage flowers, rose petals, dandelion petals, etc.)

Project 7: Apple Sauce (Lesson 23)

Ingredients:

  • 4 tart apples (e.g. Granny Smith) apples
  • 1 Tbsp butter
  • 1/8 tsp. nutmeg
  • 1/4 tsp. cinnamon
  • 1/2 cup brown sugar
  • 1 cup water

Project 8: Orange & Onion (Lesson 25)

Ingredients:

  • 1 orange
  • 1 red onion
  • 1 lime
  • Black pepper
  • Olive oil

Project 9: Peach Cobbler Smoothie (Lesson 27)

Ingredients:

  1. 2 cups vanilla yogurt
  2. 1 teaspoon vanilla extract
  3. 1 teaspoon honey
  4. 1/2 teaspoon nutmeg
  5. 2 teaspoons wheat germ
  6. 4 teaspoons rolled oats
  7. 2 cups frozen unsweetened peach slices
  8. 8 ice cubes

Need a blender.

Use flax seed instead of wheat germ if you want a gluten free smoothie.

Project 10: Blueberry or Strawberry (Lesson 29)

Here are three ideas. You pick.

Need a blender.

Project 11: Green Goblin Smoothie (Lesson 30)

Ingredients:

  • 2 peeled bananas
  • 5 romaine lettuce leaves
  • 1/2 cup frozen or fresh berries
  • 1 tsp. spirulina
  • 2 cups nut milk (e.g. almond milk)

2 servings. Need a blender.

Project 12: Sweet Cinnamon Tea (Lesson 32)

Ingredients:

Project 13: Fried Eggs (Lesson 34)

Ingredients:

  • 1 or more organic eggs
  • Organic butter or coconut oil is healthier

*If you don’t have the options above, ask a parent what cooking oils you can use.

Project 14: French Baguette (Lessons 38 and 39)

Ingredients:

Two recipe options

 

Bonus Lesson 1: Homemade Hot Cross Buns

See the course list

Bonus Lesson 2: Monkey Bread

See the course list

Bonus Lesson 3: Treacle Tart

See the course list