The Children's Theatre Ed Pack (2007)

Health and Physical Education - Lote

In the Kitchen

Vaughan, M. & Lofts, P. (1989). Wombat Stew Cookbook. NSW: Scholastic Press.

SAFETY IN THE KITCHEN

1. Always have an adult with you when you are in the kitchen. Ask them to help you.
2. Use oven mitts when handling hot tins and dishes.
3. When using a sharp knife be sure to slant the blade away from your fingers.

 BEFORE YOU COOK

1. Wash your hands.
2. Put on an apron.
3. Read the recipe. If there is something you do not understand ask for help.
4. Get out all of the utensils and ingredients you will need.
5. If you are using an oven, ask and adult to preheat it ahead of time.

 AFTER YOU COOK

1. Wash all the dishes.
2. Wipe the bench or table.
3. Sweep the floor.
4. Leave the kitchen neat and clean.

 MEASURING SMALL QUANTITIES

For small quantities us the Australian standard metric spoons:

1 tablespoon (1T)

1 teaspoon (1tsp)

½ teaspoon

¼ teaspoon

1. For dry ingredients fill the spoon and level off with a knife.
2. For liquid ingredients fill the spoon to the brim.

 MEASURING DRY INGREDIENTS

For dry ingredients use the Australian standard metric cups:

1 cup

½ cup

¼ cup

1. Stand the cup on paper on a flat surface.
2. Spoon the ingredients into the cup.
3. Level off the top with a knife.

 MEASURING LIQUID INGREDIENTS

For liquid ingredients use the Australian standard metric jug.

1. Stand the jug on a flat surface.
2. Pour the liquid into the jug and check at eye level.

COOKING TERMS

Beat: to mix things using a spoon, fork or egg-beater

Blend: to mix things well until they are smooth

Chop: to cut something into small pieces

Cream: to beat butter or margarine and sugar together until the mixture becomes light and creamy

Dice: to cut into small cubes

Grate: to rub cheese, vegetables or orange/lemon peel against the side of a grater

Ingredient: something that goes into a mixture when you cook. For example, flour is an ingredient in pancakes

Knead: to mix dough by folding, turning and pressing it away from you using the heels of your hands

Mix: to stir or put different things together

Peel: to remove the skin from fruits or vegetables

Preheat: to heat an oven to the correct temperature before cooking

Make Bannock Bread

(Haslam, A. & Parsons, A. (1995). Arctic Peoples. London: Two-Can Publishing. P.20-21.)

 Bannock is a type of bread which was introduced to Eskimos by Scottish whalers.

 The original recipe used water, but this recipe has substituted yogurt for more flavour.

 Ingredients:

 Method:

1. Sift together the flour, salt and soda in a large bowl.
2. Add the yogurt or buttermilk to the flour mixture and mix into a soft dough, adding water if necessary.
3. Turn out the dough on to a floured board and kneed for 5 minutes. Form into rolls. Ask an adult to oil the pan and place it over a medium heat.
4. Add the rolls to the pan, cover and reduce the heat. After 3 minutes, turn the rolls over, replace lid and cook for another 3 minutes until the rolls are golden brown. Leave to cool.

 Questions to consider:

Would bannock be considered a healthy food?

What are some healthy snacks that you would be able to make?

What are the characteristics of a food that is healthy to eat?

HOW TO JUGGLE

 Step 1:

• Start with one ball.

• Keep elbows bent and hands at waist level.

• Throw the ball in an arc direction to your left hand.

• Then throe it back to your right hand in the same manner.

 ♦ Tip: When you throw the ball make sure it goes higher then your nose but no higher then a foot above your head. 

 Step 2:

• Once you feel confident with one ball add a second ball.

• Place one ball in each hand

• Throw first ball up as previously learnt, and then as it begins to come down throw the second ball up in the same manner.

• Continue to repeat these throws until both balls are being tossed.

 ♦ Tip: Try not to look down at your hands, instead concentrate at looking at the patterns of the ball as you throw them up. 

 Step 3:

• Once feeling confident with juggling two balls add the third ball.

• Place two balls in one hand and one in the other.

• Throw firstly from the hand that has two balls.

• Continue by repeating two previous steps.

 ♦ Tip: To prevent you from losing concentration repeat the pattern of the balls. This maybe repletion of the colours (green, purple, red, green purple, red…) or hand movements (right, left, catch, right, left, catch…) 

Wallah!

You are now juggling!