Let's Make Dinner! Cooking and Baking Dinner Recipes for Young Chefs!
In this flex class, students will learn how to cook and bake some classic and delicious dinner recipes! Use coupon code MANDUFALLSP5 until Dec 21, 2024, for $5 off in this class.
Daniel Mandu
Average rating:
5.0
Number of reviews:(136)
What's included
6 pre-recorded lessons
6 weeks
of teacher support1 year access
to the contentHomework
1 hour per week. This class's homework will be building a portfolio of the recipes we make. After class, they must rewatch the class and take notes on the recipe's procedure. Notes include but are not limited to cooking techniques, tips, tricks, order of usage of ingredients, heat temperature, plating, presentation, etc. This homework is suggested to all learners, but they will not be checked for correctness.Class Experience
In this flex class, with no live meetings, students will learn how to make some of the most traditional dinner recipes by watching my pre-recorded videos at their own pace. Please read the whole class description and find the list of ingredients in the Supply List section. The best thing about this class is that all learners can make the recipes by watching and rewatching the videos as many times as necessary. In the videos, I will tell them all the tips, techniques, and secrets of my recipes. Learners will become masters of dinner recipes and proud young chefs. The material will be posted weekly and students can view it anytime during the week. Students will be required to post a picture or video of the food they made and some comments on how they experienced each recipe, how difficult they were, how they liked it, and any questions they have about them. I will reply to the posts with comments, suggestions, tips, and encouragement to keep the students motivated and engaged in the course. Students will also be asked to comment on each other's posts, sharing their experiences and what they have learned in the classes to keep an exciting environment for interactions between the learners. Any knowledge and skills in the kitchen are very helpful, but this class does not require previous experience from the learners. I will teach them all the techniques and safety issues. The students will learn how to measure all the ingredients, separate them by the order of usage, mix, bake, and cook them. Kitchen skills will be taught during the classes, such as knife skills, searing, pan-frying, roasting, baking, and so on. I will be teaching the safety of operating an oven, stove, and other necessary equipment, but parental supervision is required at all times*. Contact me if you have any questions about this class. * IMPORTANT: Please read the Parental Guidance section for additional information before enrollment.
Learning Goals
Students will gain confidence in the kitchen by learning delicious recipes and developing their cooking and baking skills.
They will also learn how to measure ingredients and put them in order of usage, mix, and bake them in a very hands-on way.
Syllabus
6 Lessons
over 6 WeeksLesson 1:
Mac & Cheese
In this lesson, students will learn how to make a delicious stove-top macaroni and cheese with an herb crust that will elevate the flavor. The main goal is to create a cheese sauce that is cheesy and delicious but not heavy. They will learn how to make a roux as a thickening agent for the sauce, how to make the herb crust, and how to present the dish beautifully. Lesson 2:
Smash Burgers
This lesson is one of the most fun. Students will learn how to do the mise-en-place (French for "things in place") by organizing all ingredients to make cooking the burgers easier. They will portion the meat and learn the entire process of smashing the burgers and assembling them. Lesson 3:
Meatball Subs
In this lesson, students will have the opportunity to make their own meatballs, making it a very hands-on class. They will season the meat, shape the meatballs, sear them, make the sauce, and assemble a great sandwich. Super fun! Lesson 4:
Roasted Chicken Thighs with Gravy and Mashed Potatoes
In this lesson, students will learn a recipe that is simple to make and versatile. They will learn how to marinate chicken thighs, make an easy gravy, and prepare delicious mashed potatoes. Other Details
Parental Guidance
This class requires the use of equipment and utensils such as a stove, oven, knives, blender, mixers, and others. Most of the recipes ask for cutting, boiling, frying, baking products, and other hazardous tasks that can lead to cuts, burns, and other kinds of injuries during their preparation. I will be teaching the safety of operating equipment and using utensils, but parental supervision and help during these tasks are required at all times. The recipes call for many ingredients, so please, check them for any food restrictions and/or potential allergens for your children. Each week I will be posting the supply list for the next week in the classroom.
Supply List
Every Friday I will be posting the supply list and the video class in the classroom for that week's class, but if you want to make the recipe on the same day it is posted or plan ahead, the list of ingredients for all the six weeks is available below. Lesson 1 MAC & CHEESE!!! By Daniel Mandu Ingredients: Sauce: 1/2 lb Elbow pasta (or the one you prefer) 2 Tbsp unsalted butter 2 Tbsp all-purpose flour 1 cup Milk 1 ½ cup shredded cheddar cheese 1 cup grated parmesan cheese 3 Tbsp Sour cream Crust: 1 cup Panko breadcrumbs 2 Tbsp unsalted butter 1 tsp fresh thyme TT Salt and Pepper 3 Tbsp fresh parsley, chopped 1 bacon strip (optional) Equipment and Utensils: Stove Large pot Large pan Medium pan Silicone spatula Whisk Cutting board Chef’s knife Measuring cups and spoons Colander Dinner plate Baking sheet pan ----------------------- Lesson 2 SMASH BURGERS By Daniel Mandu Ingredients: 1 lb 85/15 ground beef 1/2 Onion, diced 2 burger buns 4 slices American cheese Pickles (Optional) 1 Tbsp butter 1/4 cup Mayonnaise 1 Tbsp catchup 1 Tbsp mustard 2 Tbsp sweet relish Hot sauce or cayenne pepper (Optional) Salt and pepper Equipment and utensils: Stove Cast iron skillet or non-stick pan Flat spatula Parchment paper Chef’s knife Cutting board Measuring cups and spoons small bowl Silicon spatula Spoons -------------------------- Lesson 3 MEATBALL SUBS Ingredients: 1/2 onion, small diced 3 bacon strips 1 lb ground beef 1 egg 1/4 cup grated parmesan 1/3 cup panko breadcrumbs 1/2 tsp salt 1/4 tsp black pepper 1 Tbsp milk 1 Tbsp fresh thyme 2 Tbsp vegetable oil (for searing the meatballs) 1 24oz jar pre-seasoned tomato sauce (the one you like the most) 2 Sub rolls 1Tbsp olive oil (for brushing the bread) 8 oz sliced provolone or mozzarella cheese Equipment and Utensils: Stove Broil Large bowl Measuring cups and spoons Large pan Baking sheet pan Wooden spoon or spatula Cutting board Chef’s knife Dinner plate Kitchen brush Tongs ------------------- Lesson 4 ROASTED CHICKEN WITH GRAVY AND MASHED POTATO Ingredients: 4 each chicken thighs, skin-on and bone-in 2 Tbsp soy sauce 1/2 lime, squeezed 1 Tbsp vegetable oil 1 tsp garlic powder 1/4 tsp salt TT pepper 1/4 tsp hot sauce Fresh rosemary 1 lb red or yellow potatoes 2 Tbsp unsalted butter 2 Tbsp heavy whipping cream TT Salt and pepper Green onions 1 1/2 cups chicken broth/stock 1 Tbsp unsalted butter 1 Tbsp AP flour TT salt and pepper Fresh thyme Equipment and Utensils: Oven Stove 1-gallon size Ziploc bag Baking sheet pan Parchment paper Large pot Large pan Whisk Wooden spoon Cutting board Chef’s knife Potato masher or ricer Medium-size bowl Vegetable/potato peeler Fork ------------------------ Lesson 5 BEEF STROGANOFF By Daniel Mandu Ingredients: 1lb beef tenderloin or top sirloin (use a tender cut of beef) 1 cup of white or portobello mushrooms 1/2 onion, small diced 1/2 Tbsp Dijon mustard 1/2 tsp garlic powder 1/2 tsp paprika 1/2 cup Heavy whipping cream TT salt and pepper 1 Tbsp fresh dill, chopped 1 Tbsp fresh parsley, chopped 1lb egg noodles, cooked Equipment and utensils: Stove Large pot Large pan or wok pan Colander Wooden spoons Measuring cups and spoons Cutting board Chef’s knife Dinner plate Medium bowl ---------------------- Lesson 6 ROASTED SALMON WITH VEGETABLES By Daniel Mandu Ingredients: 3 medium red or yellow potatoes 2 medium carrots TT salt and pepper TT cayenne pepper 1 Tbsp olive oil 1 lb skinless salmon fillet 2 Tbsp soy sauce 1/2 lime, squeezed 1/2 tsp garlic powder TT salt TT pepper 1/4 tsp hot sauce 3 Tbsp teriyaki sauce (the thicker one) 1 Tbsp light brown sugar Green onions 1/2 lb fresh green beans 1 Tbsp salt TT salt and pepper TT olive oil Equipment and Utensils: Oven Stove Baking sheet pan Parchment paper Medium pot Small pot Cutting board Chef’s knife Medium bowl Vegetable peeler Silicone spatula
External Resources
In addition to the Outschool classroom, this class uses:
Joined January, 2021
5.0
136reviews
Teacher expertise and credentials
Associate's Degree from SENAC Sao Paulo - Brazil
I have two degrees in culinary arts - one taken in Brazil and one in the U.S. I was born and raised in Brazil, and I have been working with culinary for 10 years. Reviews
Self-Paced Class
$12
weekly or $70 for all content6 pre-recorded lessons
6 weeks of teacher support
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1 year of access to the content
Completed by 34 learners
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Ages: 6-18
