Preparing Grains | Whole Grain Cooking Lab
Today students demonstrated their knowledge of preparing grains with a whole grains cooking lab. They prepared barley pudding, quinoa breakfast pudding, and baked apple oatmeal.
Barley and quinoa were new to most students. Many students had not previously tried rolled oats, as they were used to instant packets.
Baked apple oatmeal was the most popular. Students had a love/hate relationship with the quinoa, and most students liked the “barley”.
I had to do some quick thinking with the barley pudding: I forgot to buy barley! I had the first hour students substitute brown rice with great results. For second hour I used white rice and reduced the total cooking time to 20 minutes which was also good. It was a good lesson for students to substitute ingredients, and a good lesson for me to re-write my shopping list. The shopping list that I share below is the updated one.
- Food and Nutrition I Lab evaluation sheet (PDF)
- Whole Grain Recipes: Photocopy original with Barley Pudding, Baked Oatmeal, and Quinoa Breakfast Pudding recipes (PDF)
- Shopping List: Shopping list divided by each recipe, doubled, and quadrupled. Also includes a shopping list for making all three recipes. I have six kitchens and two class periods, so I quadrupled all three recipes. Remember to shop your stockpile fist! (PDF)
- You may be able to get oatmeal from the school lunch program, so check on that.
- Instead of paying for whole packages of ingredients, try to use a bulk bin so you only purchase what you need. I was able to purchase 4 TBSP of ground flax seed for only $.25 instead of $5 for a package. Walnuts and almonds were much less expensive, too.
- Although happy to try new things, students are wary of anything deemed “healthy.” I set out butter, nuts, and sugar for second hour and told them to add their own toppings. They seemed to like the lab much more.