With the raised beds and hydroponics stations working to produce beautiful, fresh, wholesome food the class starts to explore what can be done with it. The teaching kitchen brings the Students face-to-face with the flavors, textures and colors of real food as they have some fun learning how to transform basic ingredients into tasty and healthy meals.
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9.1.1 Bath Time!
Why We Wash Fruits and Vegetables (Beginner)
Even the most well maintained organic garden has invisible elements that can be bad for your health. In this lesson, students discover the importance of washing fruits and vegetables before preparing the meal.
9.1.2 Keep It Fresh
How To Store Fresh Produce To Last (Beginner)
Spoilage represents a loss of $2275 a year to each and every American family. But with a little preparation and effort, wasted food can be drastically reduced. This lesson explores the key methods for preserving food.
9.2.1 Understanding Flavors
The Roundtable Taste Test (Beginner)
There are countless ways to describe how a particular food tastes. This lesson is an introduction to the concept of taste and basic flavors found in the garden.
9.2.2 Building Flavor Profiles
The Balance of Perfection (Beginner)
There are things in nature that just work well together like tomatoes and basil, or chocolate and red wine! This lesson explores classic flavor profiles with active taste testing.
9.2.3 Fast Food
The Microgreen Revolution (Beginner)
Chefs around the world are using microgreens as flavor components in their most respected recipes. This lessons allows students to taste microgreens to determine just they might be used to enhance flavors.
9.3.1 Rip It
Increase Antioxidants in Salad Greens (Beginner)
Plants respond to damage with a biological reaction called a wound response. Student will learn in this lesson why that produces a sudden increase in antioxidants at the site of the event.
9.3.2 Peel It
The Price of Presentation (Beginner)
Peeling is one of the fundamental skills needed to prepare food. In this lesson, students will learn to vegetables with an assortment of peeling tools.
9.3.3 Emulsify It
The Secret To Great Dressings (Beginner)
Emulsifications are a mainstay in any kitchen. This lesson explores the science that allows emulsifications to work and a recipe to put the student’s skills to the test.
9.3.4 Grate It
Easily Prep Cheeses and Vegetables (Beginner)
Many recipes call for an ingredient or two to be grated. This lesson allows students to hone their grating skills using a variety of kitchen utensils.
9.3.5 Whisk It
Elbow Grease Gets it Done (Beginner)
Whisking is most certainly an essential skill for anyone that cooks but there is a technique that works best. This lesson explores shear force, the whisking magic that makes whipped cream possible.
9.3.6 Microplane It
A Fine Touch for Zesting and Spice Dusting (Beginner)
Zesting adds that little extra kick to recipes that call for citrus. This lesson allows students to practice their zesting skills using a variety of kitchen utensils to add zest to a common recipe.
9.3.7 Grind It
A Long Way From the Mortar and Pestle (Beginner)
Grinding is perhaps one of the most fundamental kitchen skills a young cook can master. This lesson teaches students how to grind spices and herbs for a variety of recipes.
9.3.8 Press it
A Little Garlic Goes a Long Way (Beginner)
Garlic is the wonder drug of any food pantry. It’s medicinal power is only matched by its versatility in recipes of all kinds. This lesson focuses on the use of the garlic press to prepare garlic for use in various recipes.
9.3.9 Juice It
Drink the Rainbow (Beginner)
Juicing became a prominent practice for unlocking the green nutrients in fruits and vegetables for easy consumption but the technique is also wildly popular with chefs. This lesson explores the various tools and techniques used to juice fruits and vegetables for use in recipes.
9.4 Make It
Teaching Kitchen Recipes (Beginner)
There is no better way to learn the basics of cooking than to actually roll up your sleeves and try the techniques yourself. This lesson walks students through a series of fundamental recipes to test their kitchen skills.
Equipment Recommendations from Modern Steader
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