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スロークッカーチキンチリ - クリスティと一緒に料理に自信をつける

🟢 初心者から中級者向けのこの 1 回限りのライブ料理教室で、スロークッカーでチキン チリを作る方法を学びます。
Kristy Stille
平均評価:
4.9
レビュー数:
(311)
クラス
再生

含まれるもの

1 ライブミーティング
30 分 授業時間
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

In this live class students will cook using examples from the teacher, learning how to make Chicken Chili in our slow cookers. The teacher may pause her own cooking in order to properly assist students in the steps to complete their dishes. If this happens, the teacher will use videos and pictures of the process in order to show what the steps should look like.

A list of ingredients will be provided when you register for the class along with a kitchen tools and safety video. Students are **required** to view this video before attending class. If there are any possible allergy issues within the students home, please contact the teacher to discuss at least two days before the start of class.

We'll spend our classroom time learning to chop and mince, along with getting the meal together in the slow cooker. If more time is needed by students than class allows, an adult should be prepared to assist students in completing their dishes. A video will also be provided in the classroom, to detail how to finish the recipe as the meal will need to cook for 6 to 8 hours before finishing. An adult will need to be available to assist in this final step (shredding the chicken).

This is a 🟢 Beginner to Intermediate 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.

This class requires the minimum number of learners enrolled in order to run the class. I will email adults one week prior to class if we have not met the minimum number of learners as a heads up. This will give both myself and the learner's adults the opportunity to promote the class as best we can. If the minimum number of enrollments is not met three days prior to class time, we will work together to make arrangements to transfer learners to different sections of the class or full refunds will be provided. Having a wide margin of time between possible cancelation and class time provides time for additional arrangements to be made to fill that space in the learner's day with other fun classes or activities.

その他の情報

保護者へのお知らせ
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 we 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
canned black beans
canned or frozen corn
canned diced tomatoes with green chilis
dried parsley  
dried dill weed  
garlic powder
salt  
pepper 
cumin  
chili powder  
onion powder  
cream cheese  
chicken breast
cayenne pepper  	
onion
garlic cloves

Can opener
Garlic press, knife and cutting board or microplane for mincing garlic (optional)
Measuring spoons
Knife
Cutting board
Strainer
Slow Cooker
2 forks or other tool for shredding chicken
 クラス登録時に 1 の学習素材が提供されます
指導言語
英語
参加しました January, 2019
4.9
311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.

レビュー

ライブワンタイムクラス
共有

$9

クラス毎
一度のみの受講
30 分

3 人がクラスを受けました
オンラインライブ授業
年齢: 9-13
クラス人数: 3 人-5 人

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