Our first day for 4-H Jr. Chef Day Camp and our youth were heating up the kitchen to turn out some "oh so delicious" food. As with most of our day camps we started our day sort of feeling each other out and setting the rules of the land. That is especially important this week as our youth spend a great deal of time in the kitchen around sharp and hot objects. One of the lessons they learned today had to do with food safety. They learned about e. coli and how that can transfer from meats to other things, and why it is important that we stay away from it at all times.
Our youth also got to learn about different cuts of meats, where they come from on a cow, and how all of this translates into the Farm to Fork movement. Reinforcing this last lesson our youth drew, created a story about a cow, and delivered it in front of the group. So you could say we snuck in a little public speaking, and team building as they supported each other through the process.
After lunch we had a lesson in glogerm. This shows our youth how germs spread and why it is important to wash your hands, especially when you are cooking. They actually put a powder on their hands that glows under a blacklight and then wash their hands, when we checked they still had a lot of glowing going on. The second time they washed their hands they did much better and had gotten all the glogerms off their hands.
Afternoon in the kitchen was all sorts of delicious fun as our youth made chicken quesadillas. They had to read and adjust a recipe to do it. When we sampled the quesadillas at snack time they were some kind of good. While half our group was working with cheese and chicken our other half was working on a value added local food, peanut butter. Who knew that peanuts, oil, sugar, and salt along with some patience on the blender, would offer a creamy peanut butter that made our group so happy. After serving it up in containers to take home we headed to the carpet to play everyone's favorite game, the quiet game.
Once we finished sampling everything we talked about the plan for tomorrow, sort of reading through our recipe. If you are wondering what we are cooking up you might want to stay tuned for the delicious menu that we will uncover.
Our first day for 4-H Jr. Chef Day Camp and our youth were heating up the kitchen to turn out some "oh so delicious" food. As with most of our day camps we started our day sort of feeling each other out and setting the rules of the land. That is especially important this week as our youth spend a great deal of time in the kitchen around sharp and hot objects. One of the lessons they learned today had to do with food safety. They learned about e. coli and how that can transfer from meats to other things, and why it is important that we stay away from it at all times.
Our youth also got to learn about different cuts of meats, where they come from on a cow, and how all of this translates into the Farm to Fork movement. Reinforcing this last lesson our youth drew, created a story about a cow, and delivered it in front of the group. So you could say we snuck in a little public speaking, and team building as they supported each other through the process.
After lunch we had a lesson in glogerm. This shows our youth how germs spread and why it is important to wash your hands, especially when you are cooking. They actually put a powder on their hands that glows under a blacklight and then wash their hands, when we checked they still had a lot of glowing going on. The second time they washed their hands they did much better and had gotten all the glogerms off their hands.
Once we finished sampling everything we talked about the plan for tomorrow, sort of reading through our recipe. If you are wondering what we are cooking up you might want to stay tuned for the delicious menu that we will uncover.
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