"PREREQUISITE" to CHEF KenDad's Recipe Playground (1) & (2) (OPEN TO ALL AGES!)

HELLO!!! 
               PLEASE KNOW THAT THIS CLASS IS "OPEN TO ALL AGES"
                   AND IT IS MANDATORY BEFORE REGISTERING INTO
             
                                CHEF KenDad's Recipe Playground (1)
                                                             OR
                                CHEF KenDad's Recipe Playground (2)                                

               Upon completion of this class, and successful enrollment into ongoing classes, SMALL HUMANS will not only learn the very basics of Professional Food Preparation AND Safety, but they will also be given the opportunity to advance as far and quickly as they wish. 

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ON A PERSONAL NOTE: I truly believe that "Baking Is Science, But Cooking Is Art," therefore this class, as well as all others, are more than simply mixing an egg with water into some boxed powder and calling it a cake. The art of cooking used to be taught in schools as Home Economics (Home Ec), however, unfortunately, it is now a lost art. But don't get me wrong; I know that time is precious, and in short supply, as is money, therefore I understand the need for quick microwaved meals and fast mixed preprocessed foods. But I don't have to like them.
I know that in every SMALL HUMAN'S life there will come a time that they are no longer SMALL HUMANS, and they will forever be LARGE HUMANS, therefore I want to know that any SMALL HUMAN that I interact with will at least be able to properly feed themselves.
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While preparing each SMALL HUMAN to confidently join future ongoing classes, I will present what they can expect to learn from FUTURE CLASSES, while I make every effort to get to know their individual needs, expectations, and limitations.

I will encourage participation by asking review questions following every stage as a method to keep them interested and involved. Additionally, I will always answer any and all questions presented.

In order to be able to complete future regular cooking classes in a timely manner, SMALL HUMANS will learn the following tasks in this PREREQUISITE CLASS. These tasks will be assigned as HOMEWORK to be prepared prior to future class.

There are videos available on chefkendad.info for future review of all procedures.

1. How to cook and drain Ground Beef - Chicken
2. How to cook and drain Pasta
3. How to properly cut:
        i. Bell Peppers
        ii. Onions
        iii. Tomatoes
4. How to prepare for each upcoming class (LARGE HUMANS are invited to join 
    in this step)


                                                    EQUIPMENT NEEDED

1. At least one sharp Chef's Knife**, a Serrated Knife**, and a cutting board.
2. A 6qt. (or equivalent) Stock Pot/Dutch Oven w/lid, sitting upon the stove.
3. A large frying pan/skillet w/lid, sitting upon the stove.
4. A stiff spatula and a wooden or hard plastic cooking spoon.
5. Tongs
6. Colander. (If you do not have a colander, a strainer will do.)
7. OVEN MITTS OR PAN HOLDERS OR HOT PADS, OR A LARGE PILLOWCASE, 
   OR A SCARF, OR SOMEONE ELSE (USUALLY SOMEONE YOU ARE WILLING 
   TO SACRIFICE) TO LIFT HOT PANS BARE-HANDED.

                                                           FOOD ITEMS

1. A small amount of uncooked Ground Beef or Turkey. (No more than 1 lb.).
2. An uncooked chicken breast or thigh.
3. 1 EACH: Bell Pepper, Onion, and Tomato (For this exercise, please do not use 
    a Roma).
4. A small amount of uncooked pasta (your choice) or a few uncooked lasagna 
    noodles.

DO NOT WORRY! IF WE ARE GOING TO USE EGGS, I WILL GIVE YOU 
PLENTY OF NOTICE SO THAT YOU CAN FILL OUT A CREDIT APPLICATION TO PURCHASE THEM

I will always allow time at the end of every class for SMALL HUMANS/LARGE HUMANS to be able to ask question, review class, or suggest future classes.