cooking am history book color

7/21/2019 Cooking Am History Book Color

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Surviving the Great Depression. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59Meatless Meatloaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60Creamed Peas on Toast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Foods of World War II. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

Potato Floddie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63Syrup Loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64Honey Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

American Fare: the 1950s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66Mac n Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67California Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68Red Hot Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69Vanilla Milkshake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70

Popular Dishes of the 1960s. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71Potato Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72Cheese Fondue. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73

Tomato Delight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74Recipes of the 1970s. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75

Cucumber, Mango, and Red Onion Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76Deviled Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77Lucy Lemon Squares . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78

Some Current Treats. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79Trail Mix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82


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To the TeacherEvery kid loves to eat!

Cooking Up Some American History gives you a way to turn childrens love of food into alove of American history. It is a unique cookbook that provides truly authentic recipes inhistorical contexts, adding flavor to learning.

Cooking and Eating: Good Pedagogy are countless learning opportunities wrapped up in every meal? Get your students hookedon history with this delicious, interdisciplinary approach. Read on to see all the differentways students can learn from a more culinary classroom.

Cooking . . . Increases Retention

Cooking and eating stimulate all the senses. Couple this stimulation with new information

and you have the perfect recipe for retention. A lesson about the Civil War, for example, isa lot more memorable if you complete it while nibbling on some hardtack. For decades,

Cooking . . . is Interdisciplinary

Just as food can unite different kinds of people around one table, so too can it reach acrossdisciplines. Cooking is one of the most interdisciplinary activities in which a child can takepart. Here is a list of a few of the topics covered by cooking and eating.

Math When children cook, they dont just learn what a measurement symbol is, they must as students measure and count how much of each ingredient they need. Students

even get to see fractions in action when slicing a cake into enough pieces for everyone.Different clocks and timers can be used to keep track of time.

Science Cooking is chemistry in action. Students get to see chemical reactions occur recipes, children begin to learn the skills they will need for scientific experiments.When learning about seasonal foods, students can see the effects of the seasonsthroughout a school year.

Language Arts different ways of life, students will expand their vocabularies. Tey will learn to becareful readers because reading the recipe closely will make the dish as tasty as possible.Finally, students will become aware that cooking is one of the ways in which people

express themselves. Tey will see a meal as a story, just like a story in a book. Social Studies Tese recipes will make history more tangible for your students.

Tey will also be able to appreciate the many different cultures whose creativity andtenacity made America what it is today: a melting pot.


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Kitchen & Safety Rules from theFood and Drug Administration

Clean Te first rule of safe food preparation is to keep everything clean. handling any food. For children, this means the time it takes to sing

soapy water after preparing each food item and before going on to thenext item.

use a produce brush to remove surface dirt.

foods makes it more likely for bacteria to spread to areas around thesink and countertops, says Marjorie Davidson of the FDA.

Separate Dont give bacteria the opportunity to spread from one food

from foods that wont be cooked. Take this precaution while shoppingin the store, when storing in the refrigerator at home, and whilepreparing meals.

(such as raw meat, poultry, and seafood) and another one for those thatwill not be cooked (such as raw fruits and vegetables).

foods such as raw meat, poultry or seafoodand from kitchen utensilsused for those products.

unwashed plate that has held any egg products, or any raw meat,poultry, seafood, or their juices.

Cook Food is safely cooked when it reaches an internal temperaturethat is high enough to kill harmful bacteria.

food thermometer to make sure meat, poultry, and fish are cooked toa safe internal temperature. To check a turkey for safety, for example,insert a food thermometer into the innermost part of the thigh andwing and the thickest part of the breast. Te turkey is safe when the


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eggnog or other recipe calling for raw eggs, use pasteurized shell eggs,liquid or frozen pasteurized egg products, or powdered egg whites.

Chill Refrigerate foods quickly because harmful bacteria grow rapidly atroom temperature.

any type of food thatshould be refrigeratedwithin two hours.

both periodically with an appliance thermometer.

the refrigerator, under cold running water, or in the microwave. Foodthawed in cold water or in the microwave should be cooked immediately.

thawed in the refrigerator.

a good rule to follow is, when in doubt, throw it out.

Cooking Safety Tips from the Department of Agriculture

the bowl.

An adult needs to help.


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Cooking Up Some History!Food Tasting Permission Slip

Dear Parent or Guardian,

In order to enhance our study of history and culture, we will be tasting an authentic food

in class. It is important to know if your child has any food allergies or intolerances that willprevent her/him from participating in this activity.

Please complete the form below and have your child bring it to class by .

Food Allergies or Dietary Restrictions

Please check one of the following:

My child DOES have a food allergy or dietary restriction(s). (Please identify on back.)

Permission to Participate in Tasting

My child DOES have permission to participate in the food tasting.

Signature Date

Cooking Up Some History!Food Preparation Permission Slip

Dear Parent or Guardian,

In order to enhance our study of history and culture, we will be making an authentic food taught safety rules and closely monitored at all times.

Please complete the form below and have your child bring it to class by .

Permission to Participate in Food Preparation

Please check one of the following:

My child DOES have permission to participate in food preparation.

Signature Date


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!Classroom Safety Signs"

Safety is the top priority when cooking with and feeding children. Anenvironment consciously designed to promote safety is a proven method toreduce accidents and injuries.Te signs on the following pages will help youcreate such an environment.

Please feel free to copy the pages (onto colored paper to attract greaterattention) and post them where you will be cooking and eating withchildren.

Call students attention to each sign in turn. Have the students read the signaloud, explain what it means, and give examples. Share scenarios of wheneach sign would be applicable and have the students describe appropriateresponses.


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cooking am history book color

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