Culinary Objectives
This document outlines learning objectives for culinary demonstrations, meals, snack breaks, hands-on kitchen sessions, and workshops.
- Attendees will have multiple opportunities to SEE, TASTE and MAKE simple, delicious, healthy recipes they can share with patients and family members. Many recipes will be prepared; a small number (4 or 5) will be featured more than one time. For example, a recipe may be featured during a morning chef demonstration, served at the morning break, and featured in an afternoon workshop. The majority of the recipes for this conference will be fairly quick & easy to prepare and contain ingredients readily available in most U.S. supermarkets.
- Attendees will receive an introduction to basic culinary information and skills they can share with their patients and family members, including:
- How to promote food safety by washing hands frequently, storing foods at proper temperatures, and avoiding cross-contamination.
- How to use the “plate method” for planning healthy meals (e.g. ½ plate covered with vegetables, ¼ with whole grains or legumes, and ¼ with lean protein)
- How to stock your kitchen with essential kitchens tools & equipment and how to stock your pantry with essential ingredients
- How to use essential kitchen tools and equipment (e.g. knife skills, how to use a steamer basket, etc.)
- Basic cooking techniques (e.g. sauté, steam, roast, pan sear, braise)
- Basic healthy flavoring techniques (e.g. using spices, herbs, sauces and aromatics to make good-for-you dishes taste great!)
- How to assemble a quick, healthy meal from convenience products on days when there is no time to cook (e.g. using bagged salads, rotisserie chicken, canned beans, etc.)
- Through demonstrations, hands-on sessions, and workshops, attendees will learn how to prepare five foods or meal components that demonstrate useful cooking techniques, including:
- How to prepare one or more whole grain side dishes or breakfast items (e.g. using a rice cooker or steamer, using whole grains as side dishes and in main entrees; combining whole grains with dried fruit, toasting nuts to bring out flavor, making muffins or quick breads with olive oil, whole grains, nuts and fruit)
- How to prepare vegetable-based salads (e.g. how to prep produce, how to prepare an olive oil vinaigrette, how to store vegetable oils) or a vegetable-based soup (e.g. how to prep produce, how to sweat aromatics, how to balance flavors)
- How to prepare a piece of lean meat, poultry and/or fish (e.g. grilling, searing, steaming, baking in parchment, stir frying, etc.)
- How to prepare a fruit dessert (e.g. poaching or grilling fruit, fruit crisps with whole grains and nuts, preparing attractive fruit platters)
- Attendees will also learn tips they can share with patients about how to eat healthfully in restaurants (e.g. special requests for chefs).
In summary, attendees will learn the requisite knowledge and skills that will help them better motivate their patients (and themselves!) to adopt more healthful shopping, cooking, and eating habits and behaviors.