Preparation for Cooking

1. Post a chart (or the recipe) where it can be easily seen. This chart should include pictures of the utensils along with pictures illustrating the measurement of ingredients (such as drawing of two teaspoons for 2 tsp.).

2. Before beginning, explain to the child (children) the importance of washing hands and putting on aprons.

3. Cooking projects are easily managed if the group is kept small (2 or 3).

4. Make sure work surface is clean and point this out to the children, explaining why.

5. Go over the recipe and all directions carefully with children before starting.

6. Have a tray of utensils ready with enough utensils available to keep the project moving. More than one child at a time might have a turn, if possible.

7. Have a tray of ingredients ready.

8. Have a sponge and a bowl of water available for quick clean-up (or a sink if there is a stool for children to stand on to reach it).

9. Show the children how to use the utensils properly and supervise their use.

10. Explain ahead of time that the children are not to put the food in their mouths and, if they must cough or sneeze, to turn away and cover their mouths, then wash their hands again. Explain why. (Tasting food during preparation time is "off limits" with any age student. Decide upon a procedure for tasting to alter the seasonings, etc. --- as as one spoon, then place it into the sink). Tasting of food should take place during planned educational events or activities rather than when preparing food.