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  Sixth-grade students are introduced to The Edible Schoolyard kitchen classroom, through a kitchen orientation(view illustrated schedule). The children enter the kitchen, store their belongings, put on an apron, wash their hands, and meet the Chef Teacher at the central table. This is the established ritual followed in every class. Each lesson begins with a meeting of the group, after which students are divided into smaller groups to work together at one of three workstations, aptly name by one of our students: Breakfast, Lunch and Dinner. At least one adult supervises each group of students.

Key to the orientation is the ‘tour’ of the kitchen that includes a demonstration of appliances, such as the stove, griddle, oven, and dishwasher. Students are introduced to the locations of table and smallwares, staple ingredients, cooking equipment and condiments. Safety procedures and safe, responsible handling of food, knives, equipment and cleaning supplies, are explained and reviewed in a participatory question and answer format. At the end of the ‘tour’, students take a short written kitchen orientation quiz to demonstrate their understanding of kitchen rules and procedures.

Students participate in a tasting session as part of each orientation and share observations. The tasting activity provides students with an opportunity to appreciate taste differences in simple foods, and reflect on their own sensory experiences. Depending upon the season, students might taste and compare differences among a selection of peach or apple varieties, or dip bread in olive oil seasoned with various fresh herbs from the garden. The class gathers again at the central table for a closing activity, which returns to a question and answer format, led by the kitchen teacher.

The children bring lessons to the kitchen, as well as their knowledge of the garden, which they have experienced as part of the science curriculum. The kitchen teachers build on their garden knowledge to emphasize the links between the kitchen and garden classrooms, and to reinforce students understanding of life cycles. Students identify seasonal ingredients they have planted and observed in various stages of growth. In this context, students understand the rationale for using only fresh, seasonal, organic, foods in The Edible Schoolyard kitchen.

KITCHEN RULES AND PROCEDURES

Enter the kitchen in a quiet, orderly manner. Stash your stuff. Put on an apron, wash your hands, tie your hair back, and gather at the central table. Listen to the lesson presentation

What are we cooking?
Dishes prepared from fresh, organic, seasonal, food.

Safety
Review location of fire extinguishers and first-aid kit.
Emergency procedures:
  • Review of Earthquake Preparedness Procedures.
  • In case of fire, EXIT BUILDING from NORTH FACING DOOR, next to the garden.
  • If your clothing catches fire, STOP, DROP and ROLL.

Equipment
  • Use stove, oven, griddle, mixer, and dishwasher with adult supervision.
  • Use knives on cutting boards ONLY.
  • Hand wash and DRY wooden cutting boards so that they do not warp.
  • Kitchen equipment and smallwares are organized by category; wood, plastic, and metal.
  • Tools and toolboxes are color coded to insure that each box contains all tools necessary to the lesson.

General Procedures and Systems
  • Sharp knives are hand washed and returned to the tool box.
  • Put equipment and smallwares back where they belong: wood, plastic, metal.
  • Recycle 5 categories: paper, glass, plastic, metal; compost vegetable scraps.
  • Leftovers are packed to go, or labeled with contents and date, then refrigerated.
  • Everyone is responsible for placing his or her dishes and utensils in proper dishwashing rack.
  • In order to sterilize dishes, the water temperature in dishwasher must be heated to 150-degrees.

Responsibilities
  • LISTEN, speak softly, and don’t interrupt.
  • Clean up is everyone’s responsibility, and we all stay until the job is well done.

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WELCOME TO THE KITCHEN ORIENTATION QUIZ

It is important to learn some basic safety and hygiene procedures in order to use the kitchen. Please answer these questions to demonstrate that you are ready to work in this environment.
  1. After you stash your belongings and put on your apron, what is the first thing you do to prepare to work with food?
  2. Name the five (5) categories for recycling in the kitchen.
  3. Which five (5) appliances must be used with an adult helper?
  4. Kitchen equipment and smallwares are divided into three (3) categories; ______, _______, and _______.
  5. When using a knife, you must always cut on a _________.
  6. Sharp knives get washed immediately by the ________ and put in the _______.
  7. Wooden cutting boards must be washed by hand. To make sure they don't warp or crack, be sure they are ________ before they are put back in the rack.
  8. In order to sterilize dishes, the water temperature in the dishwasher must be at ____ degrees.
  9. Why can't you clean the floor and the tables with the same sponge?
  10. When putting food away in the refrigerator, make a label that tells two things: _______ and ______.
  11. The kitchen has three fire extinguishers. They are located by the __________, ___________, and _________.
  12. If your clothing catches fire, what are the three (3) words to help you remember what to do?
  13. Whose job is it to clean up the kitchen?
  14. What kind of food is not allowed in the kitchen?
  15. BONUS: What would you like to learn about in the kitchen?

FOOD MEMORIES

Students are asked to recall a food memory in their first kitchen class day of the year. These memories connect students to their relationship with food and it’s significance in their lives. The stories provide insight into the varied experiences and backgrounds of our student body, and afford The Edible Schoolyard kitchen teachers an opportunity to get to know the students. These recollections are written, collected and saved in a binder, which is kept in the kitchen. Examples of students’ food memories follow:

"One day my Grandma made some peach cobbler. When she made it she burnt it a little bit, but even though she burnt it, it was still good. I thought it was the best peach cobbler I have ever had. I was at my house eating it with my brother, and he even said it was the best peach cobbler he had too. So from that day on every time my Grandma would make peach cobbler I would tell her to overcook it a little bit." – Christina

"My Mom is from Malaysia. When I visited her family, the best part was the food. One day I was at my Grandmas house, which is across from a market. My Mom gave me some money to go get something to eat. As I crossed the busy street I smelled the strong smells of the curries and the nasty smell of dead fish. I entered the market and saw a dozen venders, each making their specialty. One made noodles; some made fish head curries, and others made fried foods. I sat down in the dirty atmosphere and they took my order. Since everything was cheap I ordered pork sates, plates of noodles, and friend prawns. I ate and ate and was so happy. That was truly the best food experience." – Byron

"Once I went to my cousin’s home. I say to my cousin ‘do you want help in the kitchen?’ She said ‘yes, there is crab and soup to eat’. Then she put sauce on the crab. It was good food to eat crab." – James

"I was five years old and the winter snow had just melted. I remember sitting by the window in-between my mother and father. My uncle had just brought in a large pot of stew that I thought was just delicious. My aunt, uncle, grandma and grandpa were all there. That was the last great meal that I ever had with my family. I remember this event so well because just 2 months afterward I had to leave my uncle, aunt, grandma and grandpa forever. That was the last time that I ever saw my whole family together." – Roland

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  © 2006 The Edible Schoolyard