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豚肉、豆、ライスのブリトーを作る(スロークッカー) - クリスティーと一緒に料理に自信をつける

1 人が学習を完了しました
年齢 9 歳-14 歳
自分のペースで進められるクラス
🟢 この初級から中級レベルの自習クラスでは、ポーク、豆、ライスのブリトーの作り方を学びます。プロセスを説明するビデオがあり、完全なレシピはクラスで提供されます。
平均評価:
4.9
レビュー数:
(312 レビュー)

2 録画済みレッスン
1 間の講師サポート
開始日を選択してください
コンテンツへの 1 年間のアクセス

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学習者は好きなときに学習を開始し、自分に最適な速度で学習を進めることができます。
いつでも始められます。
自分のペースで学ぼう
1 年間コース教材にアクセスできます。
教師から実践的なサポートを受けられます。

含まれるもの

2 録画レッスン
1 週間
教師のサポート
1年間のアクセス
コンテンツに
この文章は自動翻訳されています

このクラスで学べること

英語レベル - 不明
Beginner - Intermediate レベル向け
In this self paced class (there are no live classes, material is presented for students to go through at a time that works best for their schedules) a video presentation will be provided detailing by way of example (I will be creating the recipe while teaching it) how to create Pork and Bean Burritos in our slow cookers, along with stove-top Spanish Rice to add to the burritos. A list of necessary ingredients and tools will be provided upon class registration. The complete written recipe will also be provided.

Students are encouraged to pause the video as often as needed to keep themselves safe and to complete the recipes successfully. That is the beauty of self paced classes. No need to try to hurry up to catch up with others.

A Kitchen Safety & Tips video will be provided and should be viewed by students before any cooking is done. An adult should be available to assist students and are responsible for students participating in a safe manner. Additionally, throughout the class I will be reinforcing the safety and kitchen tips as I use them in the cooking process.

You'll find that the other subject I teach is history. I love to know the history (or background) of everything. Including food! Adding tidbits of information about the ingredients used in our recipes allows me to share this passion for history with students.

This is an 🟢 Beginner to Intermediate level cooking class.

*Levels of Cooking Classes*

🟡 Beginner classes are for students with little to no experience in the kitchen. Class will focus on teaching and reinforcing the basics of measuring, different types of mixing, cooking of ground meat and chopping skills along with kitchen safety.

🟢 Beginner to Intermediate classes are for students with some experience assisting an adult in the kitchen. This means that the student has assisted with mixing and simple cutting and possibly assisted in cooking ground meat. Class will focus on teaching and reinforcing the basics of measuring, different types of mixing (beating, folding, well combined, etc), proper cooking of basic meats, slight multi-tasking, cutting and dicing skills along with kitchen safety.

🔵 Intermediate classes are for students with some experience in the kitchen, making simple dishes on their own (boxed macaroni & cheese, boxed cake mix, etc). Students should have experience mixing and some chopping. They should also have an understanding of what it means to cook and crumble meat. Class will focus on practicing mixing types (beating, folding, well combined, etc), cutting and dicing, proper cooking techniques, slight multi-tasking, and learning culinary terms along with kitchen safety.

🟠 Intermediate Plus classes are for students with fairly regular experience in the kitchen. Students should have experience making complete dishes without assistance, understand the meaning of culinary terms (fine dice, cooked through, fold, etc), capable of slight multi-tasking and be comfortable using basic kitchen appliances. Class will focus on practicing basic and more advanced cooking techniques & ingredients, cooking different types of meat to proper doneness, more advanced multi-tasking along with kitchen safety.

シラバス

2 レッスン
1 週間以上
レッスン 1:
Kitchen Tools and Safety
 Kitchen Tools and Safety 
レッスン 2:
Pork, Bean & Rice Burritos
 Video of Pork, Bean & Rice Burritos accompanied by intriguing insights into the tools and ingredients utilized in this recipe. 

その他の情報

保護者へのお知らせ
In lesson one, a Kitchen Safety & Tips video will be provided and should be viewed by students before any cooking is done. An adult should be available to assist students and are responsible for students participating in a safe manner. I will explain how different tools are used. It is up to the the students adults to ensure that the students are using them properly. Additionally, throughout the class I will be reinforcing the safety and kitchen tips as I use them in the cooking process. Parents are responsible to ensuring that students are using ingredients that are safe for their family to eat, based on any allergies that may be present.
受講に必要なもの
garlic powder  
onion powder  
salt
black pepper  
ground cumin  
dried oregano  
cayenne pepper
pork roast
beef broth
flour tortillas
pinto beans
chicken broth
salsa
instant rice
Slow Cooker
mixing bowl
Measuring cups
Measuring spoons
Strainer
Can opener
Mixing spoons
Knife
Cutting board
saucepan with lid
外部リソース
学習者は、Outschoolが提供する基本ツール以外のアプリやウェブサイトを使用する必要はありません。

先生について

参加しました January, 2019
4.9
312レビュー
プロフィール
教師の専門知識と資格
I am a mom of teenagers that lives in the Omaha, NE area. I homeschool/unschool my kids. We enjoy exploring the world, asking questions and then seeking out the answers, travel, reading, crafts, building forts, roller skating, dancing to loud music (while singing at the top of our lungs), board games, imaginary games, rearranging  furniture, inspecting insects, cooking & baking and anything else that comes across our path and looks interesting.

I am something of a research geek. My tendency to question EVERYTHING causes me to go deep into my research to find the truth of things. My favorite things to research are historical events, particularly obscure history. This research is the basis for my history classes, sharing what I find remarkably interesting with others.

I enjoy trying new recipes along with creating my own recipes and perfecting them. We play Chopped in our house, having fun putting together odd ingredients to make tasty (and, I'll admit, some not so tasty) dishes. My kids do a lot of their own cooking as I want them to have confidence in themselves and their capabilities. I want to pass this passion of kids becoming self-sufficient adults by creating cooking classes that teaches technique, but also how to mix flavors and try things out to figure out their own taste profile. Being free to experiment in the kitchen, having mishaps and triumphs, helps build the confidence and self esteem that I so long for our young people to have.

I understand that everyone absorbs information in their own way. Some are visual, some are auditory learners, some learn best through reading, some discussion and for some hands on is the only way to go. Because of this, I work to incorporated each of these styles into my classes, so that everyone has the best opportunity to gain insight and information.

I want to get to know my learners and tell them little bits about myself throughout class. For me, this is integral to having a learning environment in which students are comfortable asking questions and sharing their ideas due to the trust we build. For this reason I keep my live class sizes fairly small, with a max of five to seven students in most classes.

Below are what the levels of my cooking classes mean:

Beginner classes are for students with little to no experience in the kitchen. Class will focus on teaching and reinforcing the basics of measuring, different types of mixing, cooking of ground meat and chopping skills along with kitchen safety.

Beginner to Intermediate classes are for students with some experience assisting an adult in the kitchen. This means that the student has assisted with mixing and simple cutting and possibly assisted in cooking ground meat. Class will focus on teaching and reinforcing the basics of measuring, different types of mixing (beating, folding, well combined, etc), proper cooking of basic meats, slight multi-tasking, cutting and dicing skills along with kitchen safety.

Intermediate classes are for students with some experience in the kitchen, making simple dishes on their own (boxed macaroni & cheese, boxed cake mix, etc). Students should have experience mixing and some chopping. They should also have an understanding of what it means to cook and crumble meat. Class will focus on practicing mixing types (beating, folding, well combined, etc), cutting and dicing, proper cooking techniques, slight multi-tasking, and learning culinary terms along with kitchen safety.

Intermediate Plus classes are for students with fairly regular experience in the kitchen. Students should have experience making complete dishes without assistance, understand the meaning of culinary terms (fine dice, cooked through, fold, etc), capable of slight multi-tasking and be comfortable using basic kitchen appliances. Class will focus on practicing basic and more advanced cooking techniques & ingredients, cooking different types of meat to proper doneness, more advanced multi-tasking along with kitchen safety.

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