Cooking in the Classroom Welcome Cooking in the ClassroomWelcome To scroll through each page of this chapter, use the toolbar on the PDF below. Alternatively, you may download and print this section or the entire guide using the buttons in the upper right corner. Cooking-in-the-Classroom-Guide_Welcome Download and Print This Section Download and Print Entire Guide Table of Contents MENUMENUWelcomeChapter 1: Setting the FoundationChapter 2: Building a Mobile Cooking Unit (MCU)Chapter 3: Setting Up Your Cooking ClassroomChapter 4: Cleaning Up After the LessonChapter 5: Choosing a RecipeChapter 6: Kindergarten Lesson PlansGreen SmoothieVegetable DipChapter 6: 1st Grade Lesson PlansBaby Kale SaladGarden HummusChapter 6: 2nd Grade Lesson PlansPlant Parts SaladPlant Parts Stir FryChapter 6: 3rd Grade Lesson PlansNapa Cabbage and Carrot SlawNapa Cabbage, Carrot and Snow Pea Stir FryChapter 6: 4th Grade Lesson PlansSautéed TurnipsSavory Sautéed Collard GreensChapter 6: 5th Grade Lesson PlansHearty Greens SaladOrange Braised ChardChapter 6: Discussion IdeasAppendix: Harvesting and Washing TipsAcknowledgements
