New York Notes - Training Reference

Info - Youk Institute for Special Education
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NY Institute for Special Education Meeting Agenda

Nov. 12, 2010

LowVisionChef.com

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.



KEY BASICS:



Good Sanitation Habits:

Wash Hands 20 seconds (sing a song).

Garbage bowl

Sanitation water

Tray or basket for gathering items



Safety:

Cutting board safety

Knife safety

Cross contamination

Oven-stove-microwave

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.)



Safety:

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



Organization:

Food marking

Storage



Teaching

Mise en place - French term, means to put in place important in the kitchen, especially when entertaining, teaching, baking, parties and holidays

Questions

END AGENDA

Resources: Located Online: Kitchen Organization, Food Preparation, and Cooking



The Low Vision Chef

www.lowvisionchef.com

The Hadley School for the Blind/Seminars@Hadley

www.hadley.edu

And, Hadley courses: Using Raised Markers, Foods series

American Foundation for the Blind Senior Site/Daily Living

www.afb.org/seniorsite Lighthouse International www.lighthouse.org/services-and-assistance/lifestyle-independence/living-better-at-home/kitchen


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