Transcript Slide 1

Event: Young County Kitchen Boot Camp
Location: North Central Texas College, Graham
Date: June 27-July 1, 2011
Time: 8:00am-1:00pm
Age: 6 years-15 years
Fee: $35.00
Contact: Penny Warren, Young County Extension Agent
Kitchen Boot Camp was designed to teach kids that learning how to cook can be a
fun and useful experience. This hands-on training will include cooking over 20+
recipes, food safety, career opportunities in the culinary arts field, and other basic
kitchen terminology. Each child will work as a team with an adult using the
industrial kitchen appliances & utensils. Kids will learn how to read and understand
cooking terminology (measuring, blending, and serving). Each child will have the
opportunity to eat and enjoy what they have prepared. Parents are invited to join us
for lunch at 12:15pm.
Schedule Day Camp Date
Conducted day camp the last week of June.
Recruit Volunteers
Attempted to recruit volunteers but had a hard time due to the time
commitment I was only able to secure one. Luckily our three older groups
were able to work on their own and only had to be supervised.
Locate Facility
Utilized local junior college’s cafeteria. Really promoted that this was a
community camp and not strictly 4-H.
Tour facility & check all equipment available
Utilize 4-H Food Challenge Kits if available.
Create flyer to email out
Created separate summer day camp flyer and attached to 4-H newsletter.
Create promotional article or email flyer to local
newspaper
Emailed the flyer to the local newspaper.
Research Menu Options
Decided to base recipes off movie themes: Kung Fu Panda, How to Train
Your Dragon, Ratatouille, Rango, and Pirates of the Caribbean.
Create Cookbook
Printed each day on a different color of paper and used binding combs to
create booklet.
Determine how many youth you will have participate.
Initially, I was targeting junior high youth. However, I did not specify on the
letter that was sent out with the newsletter or the newspaper. I decided to
make it work with whatever age group registered.
Ended up diving my kids into 4 groups:
Group A: 6yrs-8yrs
Group B: 9yrs-11yrs
Group C: 12-13 yrs
Group D: 14+
Determine how many groups you need to plan for.
Create a grocery list
I had every group cook all the recipes. This allowed every group the
chance to cook something new, use the fryer, etc.
Purchase groceries & other supplies
I purchased everything from Wal-Mart and United. With Kung Fu Panda I
also purchased chop sticks and fortune cookies. For Pirates of the
Caribbean I purchased party items from the birthday aisle. They loved
them!
We also provided 2 powdered donuts and milk for breakfast.
Print Waiver, Sign-In Sheet, Youth Participant Survey,
etc.
I made sure to take everyone’s address the first day so that the week after
camp I could send them a thank you letter for attending with a couple of
pictures attached that I had taken throughout the week.
Bring 4-H Promotional items
This day camp was promoted as a Young County AgriLife Extension Service
program and not a 4-H program. I believe that by not using “4-H” I drew a
whole new crowd in. This allowed me the opportunity to tell the 12+ non
4-H members about the Foods & Nutrition project coming up in August.
According to some of the parents they truly did not know that 4-H was
more than just showing animals. Because of this event I gained 6 new 4-H
members and 2 parent leaders.
Interpretation
-Local newspaper did a ½ page write up which led to another article on
the impact an FCS position plays in the county.
-County Commissioners Court
Follow Up
Be sure to send your 4-H Foods & Nutrition project information to all your
non 4-H participants who attended.
FYI
-Several of the recipes are straight off the BLT/SNAP website and can
also be used with your BLT audiences.
-Chicken Tortilla Soup was too bland.
-Egg drop soup was a little hard and did not set as it probably should have
but was still good.
-Egg rolls were AMAZING!
New 4-H Member!
Kung Fu Panda was ranked as their favorite day of the week!
Ratatouille was ranked as their 2nd favorite.
They really enjoyed cutting and arranging all the
different kinds of vegetables.
Some years we have time to plan quality programs but when we are strapped for time or
ideas why not ask our fellow agents for ideas.
Kayla Neill
Parker County Extension Agent,
4-H & Youth Development
Kayla conducts annual cooking day camps in the summer time. She offers
two different cooking camps. The first one targets the younger youth and
the second one targets the older youth. The older youth have recipes that
may be a little more complicated and not necessarily suitable for the
younger ones. Her camps generally last for 3 days and run for three hours.
She always puts a cap on her registration to ensure she has plenty of help.
She generally has 2-3 people assisting her.
She has program plans from the last 3 years for both age groups.
It was Kayla’s summer camp that gave me the idea to plan my menus
around a theme.
Alinda Cox
Jack County Extension Agent,
Family & Consumer Sciences
Alinda recently conducted a session at the 2011 Spectra Culinary Arts
project training. She has created cupcake icing, filling, truffles, and cake
ball recipes that are ready to be used. She also incorporated several tours
around the Brownwood and the Hico area for the youth. Through this
project training time the youth competed in a cupcake war, used digital
cameras to take pictures of their master pieces to enter in the
photography contest, food division category, and introduced them to
Recipe Rally like the one offered at the 2011 State 4-H Roundup Open
Event.
Alinda had 3 people assist her with this camp.
Ingredients
1 quart unsalted chicken stock
3 eggs
2/3 ounce cornstarch
1/2 cup chopped scallions
1 Tbsp sesame oil
1/2 Tbsp chopped ginger
1/2 Tbsp chopped garlic
Kosher salt
Black pepper
Bring Chicken Stock to a Boil
In a saucepan over medium-high heat add in the sesame oil, garlic and ginger. Sweat out the garlic and ginger. Measure 1
cup of chicken stock and set aside. Pour remaining chicken stock into pan. Make sure garlic and ginger does not get stuck
to pan bottom. Let this come to a boil.
Scramble the Eggs
While chicken stock is cooks to a boil, beat eggs in a separate bowl.
Make Thickening Agent
Add the cup of chicken stock we had set aside into a bowl with the cornstarch. This will thicken
the soup. Stir with a fork until all lumps are gone.
Add Thickening Agent to Soup
When the soup comes to a boil, whisk in the cornstarch mixture. If it starts to settle on the
bottom of the bowl, whisk it a little more. It will come back to a boil and you will notice how
much it will thicken. Add three turns from the pepper mill and two pinches of salt.
Drizzle in the Eggs
The final step is drizzling in the eggs. Whip it in with a fork, a little bit at a time. This is where
you get the egg drop. They are thickening in there. Once all the eggs are in the soup, you need to
let it come back to a boil. Once it comes back to a boil the soup is done cooking.
Source: About.com with Chef Roble Ali
Ingredients:
1 head green cabbage
1/4 cup soy sauce
1/2 cup chopped scallions
3 ounces carrots nibs
1/2 pound shiitake mushrooms
1 Tbsp chopped garlic
1 Tbsp chopped ginger
1 Tbsp sesame oil
1 package of egg roll wrappers
Makes: 7-8 egg rolls
Julienne the Mushrooms and Vegetables
Julienne the mushrooms and cabbage. You will want to julienne enough mushrooms and cabbage to get 2 quarts or 8 cups.
Dice the carrots.
Sauté the Mushrooms and Vegetables
In a large sauté pan over medium-high heat, add sesame oil. When it starts to smoke a little bit, add the ginger and garlic.
Sir until it browns. Next, add the mushrooms. This will cool down the pan a little bit keeping the ginger and garlic from
burning. Just cook the mushrooms. This will continue to cook until brown.
Add carrots. Add soy sauce to get the steaming process started. Cover immediately and steam for about two minutes.
Vegetables should be soft- be careful not to over cook it. After one minute, remove it from the heat, and place on cookie
sheet. Sprinkle scallions overtop and mix in. It should take about 10 minutes to cool down before it can be rolled into the
egg roll wrappers.
Forming the Egg Rolls
Take a dab of water and wet your fingers. Wet the egg roll wrapper all the way around the edges. Take one cup of the mix
and drop it into the middle. Pack it tight and fold in the edges. We want to keep it sealed up.
Fry the Egg Rolls
Bring your oil to 350° for frying. Cook no more than three at a time. They will cook about two minutes or until they are
golden brown all around.
Source: About.com with Chef Robi Ali
Ingredients:
3 cups cooked leftover cold rice
1 cup of cooked chicken, pork, or beef cut up in bite size pieces
1 egg
2 Tbsp soy sauce
1 Tbsp Teriyaki sauce
1 tsp, garlic powder
1 green onion chopped
1/2 cup frozen peas and carrots mix
2 Tbsp vegetable oil
Black pepper to taste
Preparation:
Add oil to wok or frying pan over medium heat. Add cold rice after oil is hot, stirring continually for about 3 minutes.
Add frozen peas and carrots, soy sauce, teriyaki sauce and garlic powder. Continue stirring until vegetables are tender
about 10 minutes. Add cooked meat stir for another 3-4 min or until meat is warmed through. Scramble egg in a bowl,
push all the rice mixture to one side of pan or wok. Slowly add the egg to the empty space in pan scramble until cooked
through then mix together with rest of rice mixture. Add green onion and black pepper to taste.
Source: applesfortheteacher.com
INGREDIENTS:
3
Tbsp frozen orange juice concentrate, thawed
2
Tbsp reduced-sodium soy sauce
2
Tbsp water
3/4
tsp cornstarch
1/4
tsp garlic powder
2
carrots, cut crosswise into 1/4-inch slices
1
(12-oz) package frozen broccoli and cauliflower florets, thawed
2
tsp canola oil
3/4
pound boneless skinless chicken breasts, cut into bite-size pieces
1-1/3
cups hot cooked rice
Nonstick cooking spray
PREPARATION:
To prepare sauce, stir together orange juice concentrate, soy sauce, water, cornstarch and garlic powder; set this aside.
Spray nonstick wok or large skillet with cooking spray. Add carrots and stir-fry over high heat for one minute. Add
broccoli and cauliflower and stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Remove vegetables from wok
and set aside.
Add oil to wok. Stir-fry chicken in hot oil 2 to 3 minutes or until cooked through. Push chicken up side of wok. Add
sauce; cook and stir until boiling. Return vegetables to wok; cook and stir until heated through. Serve over hot cooked
rice.
Source: Easy Make-at-Home Chinese Chicken by the Editors of Publications International, Ltd. (tlc.com)
INGREDIENTS:
1/4
pound bulk hot Italian pork sausage
1
cup (4 ounces) shredded Monterey Jack cheese
1
can (4 ounces) diced mild green chilies, drained
2
Tbsp finely chopped green onion
40
wonton wrappers
1
quart vegetable oil for deep frying
PREPARATION:
Brown sausage in small skillet over medium-high heat 6 to 8 minutes, stirring to separate meat. Drain off
drippings.
Combine sausage, cheese, chilies and onion in medium bowl.
Spoon 1 round teaspoon sausage mixture near 1 corner of wonton wrapper.
Brush opposite corner with water. Fold corner over filling; roll into cylinder.
Moisten ends of roll with water. Bring ends together to make a "bundle," overlapping ends slightly; firmly
press to seal.
Repeat with remaining filling and wonton wrappers.
Heat oil in heavy 3-quart saucepan over medium heat until the deep-fat thermometer registers 365°F.
Fry bundles, a few at a time, for about 1-1/2 minutes or until golden. Adjust heat to maintain temperature.
(Allow oil to return to 365°F between batches.) Drain on paper towels.
Source: Easy Make-at-Home Chinese Chicken by the Editors of Publications International, Ltd. (tlc.com)
Utensils:
• Medium bowl
• Stirring spoon
• Measuring cup
• Measuring spoon
• Can opener
Ingredients:
1/3 cup Peanut Butter
1/2 cup nonfat milk
1/2 cup honey
4
Graham cracker squares, finely crushed
1/2 cup quick-cooking oatmeal
What to do:
1. Wash your hands and clean your cooking area.
2. Mix together peanut butter, nonfat dry milk, and honey in a
large bowl.
3. Add crushed graham crackers and oatmeal.
4. Mix with a spoon
5. Roll the dough into balls with your hands. Store in an airtight
container in the refrigerator.
Utensils:
• Large Skillet with Lid
• Stirring Spoon
• Knife and cutting board
• Measuring cups & Spoons
Ingredients:
½ pound lean ground
1 small onion, chopped
½ medium green pepper, chopped
1 cup elbow macaroni
1 8-oz. can tomato sauce, no added salt
2 cups water
1 tsp. chili powder
½ cup cooked beans
½ cup shredded cheddar cheese
What to do:
1. Wash your hands and clean your cooking area.
2. In a large skillet, brown the meat. Drain off any remaining fat.
3. Add the onions and green peppers to the meat and cook for 5
minutes on medium to low heat.
4. Add remaining ingredients, except cheese. Cook on low for 15
minutes, stirring occasionally.
5. Add cheese and heat until melted.
6. Serve immediately.
Utensils:
• 13 x 9-inch pan
• Knife
• Cutting Board
• 2 small bowls
• Mixing Spoon
• Measuring Spoons
Ingredients:
2 Tbsp vegetable oil
1 Tbsp lemon juice
½ tsp dry rosemary
¼ tsp pepper
¼ tsp low-sodium herb seasoning
6 cups fresh vegetables, chopped- potatoes,
broccoli, carrots, zucchini, or cauliflower.
What to do:
1. Wash your hands and clean your cooking area.
2. Preheat oven to 450 degrees F.
3. Mix oil, lemon juice, rosemary, black pepper, &herb seasoning in a
small bowl. Set aside.
4. Wash and chop vegetables.
5. Mix chopped veggies with herb mixture.
6. Place veggies on a 13 x 9 inch ovenproof pan.
7. Bake for 10 minutes and stir veggies.
8. Cook for another 10 minutes. Serve immediately.
Utensils:
• Medium bowl
• Stirring spoon
• Measuring cup
• Measuring spoon
• Can opener
Ingredients:
2 Tbsp instant sugar free vanilla pudding mix
1 cup fat free vanilla yogurt
1 15-oz. can pineapple chunks, in juice, drained
1 11-oz. can mandarin oranges, in juice, drained
1 cup grapes
2 medium bananas, sliced
What to do:
1. Wash your hands and clean your cooking area.
2. Combine pudding mix and yogurt in a medium bowl.
3. Mix fruit into a yogurt mixture.
4. Refrigerate mixture and serve when chilled.