Susan Traugh

Prepare your students with all the fundamental aspects of cooking a meal:

• Kitchen Basics: Kitchen safety, terminology, utensils and cookware, kitchen organization and storage.

• Nutrition: MyPlate, food pyramid, vitamins, serving sizes, calories, 15 cheap/nutritious foods, meal planning.

• Grocery Shopping: Store layout, reading labels, decoding store tags, cost comparison, refrigerator organization, lists.

• Making Meals: Video modeling helps students see how to prepare a full array of dishes from microwave hotdogs and burritots, to salads and one-pan pastas or one-pan rice dishes to desserts like one-pan cakes and more.