Cooking in the Classroom without a Kitchen

Basic Equipment List

Date Added: 27-09-2019

  • Refrigerator/freezer in staff room

  • Measuring cups

  • Liquid measuring cups

  • Measuring spoons

  • Cutting boards

  • Paring and butter knives

  • Mixing bowls

  • Whisk

  • Wooden spoon

  • Rubber spatula

  • Access to a staff room with an oven

  • Spoons

  • Bowls

  • Grater

  • Zester

  • Muffin tin

  • Various pots and pans

  • Induction hot plate

  • Small appliances (blender, food processor). Bring these from home or borrow from a colleague.

Safety and Hygiene Guidelines

Date Added: 27-09-2019

  • Always check for allergies (use this handy form). If someone in the group has an allergy, avoid preparing food with the allergen. Make sure students with allergies have their EpiPen on them at all times.

    • Always wash hands before and after handling food (Instructional poster from: https://www.gov.mb.ca/health/publichealth/cdc/docs/ipc/hand.pdf:

    • Rinse hands with warm running water, add soap to palms and rub hands together to create a lather

    • Thoroughly cover all the surfaces of your hands and fingers (including nails) for 25 to 20 seconds

    • Rinse under warm running water

    • Dry hands thoroughly with paper towel, a towel or a hand dryer

  • Always sanitize surfaces before and after food preparation. Use a kitchen sanitizer as directed, or a bleach solution in a spray bottle (5 mL bleach to 750 mL water). Retrieved from: https://www.canada.ca/en/health-canada/services/general-food-safety-tips/food-safety-you.html

  • Wash all dirty dishes in hot, soapy water. Rinse with hot water and let air dry.

  • Wash all fresh fruits and vegetables under cool water before preparing them.

  • It is important to keep cold food refrigerated at 4C or lower.

  • When working with younger children, cut large fruits and vegetables into smaller pieces so they are easier to handle. For example, quarter an apple.

  • Dull knives are more dangerous than sharp knives, ensure you are working with sharp knives. For smaller children, use butter knives to cut soft fruit and vegetables.Be sure the food has a flat edge on the cutting board and use the bear claw grip: https://www.youtube.com/watch?v=wVJUD8SSQRA

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FANLit Dietary Restriction Form

Refer to the FANLit Dietary Restriction Form that can used to inform food allergies, food intolerance/sensitivity, dietary restriction, or dietary preferences.

Date Modified: 04-12-2019