NY Institute for Special Education
Meeting Agenda Nov. 12, 2010
Dawn Turco, The Hadley School for the Blind
Teaching children any TECHNIQUE builds a base of knowledge used in future cooking.
Recipes mean nothing without TECHNIQUE and ability to prepare the food for the recipe.
Good Sanitation Habits:
Wash Hands 20 seconds (sing a song).
Tray or basket for gathering items
Cutting board safety
Cleaning Fruits and Vegetables:
Check for QUALITY during cleaning process
Wash once to loosen twice is nice.
Wash the peel then give it a feel.
(When you wash some items they will dissolve at the bad spots)
ALWAYS WASH VEGIES AND FRUIT before cutting!
Peeling & cutting, shopping,
Mode* Fruit and Vegetables,
Note* Use feel, smell, read up on what it should feel like
(Most of the time it needs to smell like what it is.)
Mode* Vegetable and Fruit Cutting
Knife use, storage, cleaning
Stove, Oven and Microwave Safety:
Mode* Demo: Grilled Cheese
Marking appliances and checking for doneness
Food Preparation, Comfort, and Fun:
Mode* Pizza Calzone & Ice Cream Dessert
Mise en place - French term, means to put in place important in the kitchen, especially when entertaining, teaching, baking, parties and holidays
Located Online: Kitchen Organization, Food Preparation, and Cooking
The Low Vision Chef
The Hadley School for the Blind/Seminars@Hadley
And, Hadley courses: Using Raised Markers, Foods series
American Foundation for the Blind – Senior Site/Daily Living