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Life Skills

Mustard, Ketchup, Ranch: Make Your Own Condiments

Students prepare three easy and familiar condiments while learning about spices, world culture, and a little bit about self-reliance.
Becky Bruhn
8 total reviews for this teacher
4 reviews for this class
Completed by 7 learners
  There are no upcoming classes.
Class
55 minutes
per class
Meets once
11-13
year olds
3-6
learners per class
per learner

How does a "One-Time" class work?

Meets once at a scheduled time
Live video chat, recorded and monitored for safety and quality
Great for exploring new interests and different styles of teachers

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Description

Class Experience

Aside from learning that they can make any condiment they choose (given time and ingredients) and how to make three of them, students learn the difference between an herb and a spice, discover where in the world most spices grow, understand the chemical reaction of mustard seeds with water, identify categories of condiments, hear about several of the weirdest condiments from around the world, and find out how to clean a coffee grinder before and after grinding spices. 
We often hear great cooks say, "My grandmother taught me to make..." It is a mentorship skill. Through it, we learn science, proportions, weight conversion, and nutrition. But we also learn about global culture, tradition, and history. I am delighted to share what I know with young people and to learn from them.
Apart from gathering supplies ahead of time, all work is completed in class. 
 1 file available upon enrollment
Ingredients: apple cider vinegar; black pepper, ground; buttermilk (3/4 c.); chives, fresh or dried chives; dill, fresh or dried; garlic (two cloves); garlic powder; honey; mayonnaise (1/2 c.); mustard seeds, whole; mustard, ground powder (1/4 cup); onion powder; parsley, fresh or dried ; salt; sour cream (1/2 c.); sugar; tomato paste (6 oz.); water; white rice; white vinegar Tools: medium sized mixing bowl, large spoons or spatulas for stirring, regular spoons for tasting, measuring cups, measuring spoons, either a coffee grinder or a mortar and pestle, a knife and cutting board, a small pot for the stove, can opener, three containers for prepared condiments (one cup capacity). Recipes will be provided in class. Recommend: something to dip into your condiments - celery, crackers, pretzels, whatever you like.
Learners will not need to use any apps or websites beyond the standard Outschool tools.
As long as students participate and try, they get a thumbs up.
55 minutes per week in class, and an estimated 0 - 1 hours per week outside of class.
Students will use a stove-top to simmer ketchup for 20 minutes and use a knife to mince garlic and fresh herbs (if desired). 

Teacher

Becky BruhnBaker, Writer, Teacher
8 total reviews
4 completed classes

About Me

Hello! I teach cooking classes with a bent toward self-reliance - you really can make just about anything. I've been cooking all my life and I deep dive into particular foods/recipes/techniques as a life strategy. I've taught sourdough, mentored... 
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