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Cook Well Book: Tutor's Manual (2nd edition)

Cook Well Book: Tutor's Manual (2nd edition)

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Published by paceminterris

Great manual for anyone involved with teaching individuals of varied backgrounds about issues related to food- diet, cooking, preparation and....Easily adapted to a variety of settings.

Great manual for anyone involved with teaching individuals of varied backgrounds about issues related to food- diet, cooking, preparation and....Easily adapted to a variety of settings.

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Published by: paceminterris on Jan 01, 2013
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11/04/2013

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CookWell Tutor’s Manual
Second Edition
 
 
1
Preface
The CookWell Tutor’s Manual was originally designed, produced and revised by LinziePorteous and Karen Valentine (University of Dundee) for the Food Standards Agencyfunded project “Assisting dietary change in low income communities; assessing theimpact of a community-based practical food skills intervention (CookWell)” (ProjectNumber N09011), 2001. Artwork by Gordon DouglasThe second edition of the CookWell Tutor’s Manual, contains the original cookingsessions, which have been revised, plus additional recipes and sessions developed bythe Universities of Dundee and Surrey for a further Food Standards Agency fundedproject (Project Number T13A). This project looked at how CookWell could be adaptedto be used by different ethnic and age groups (British, Pakistani/Bangladeshi, Somaliand Zimbabwean women and young girls). The new sessions included in the 2
nd
editionallows for substitution due to cultural practices or taste preferences or for the course tobe lengthened to more than seven sessions.We would like to acknowledge the course tutors and participants who passed on their traditional recipes to be included in the Second Edition of the CookWell Book.
Karen Barton, Nusrut Ali, Louise Reid, & Wendy WriedenCentre for Public Health Nutrition Research, University of Dundee,Ninewells Hospital and Medical School, Dundee DD1 9SYJudy Lawrence, Mary Kelly, Regina Ncube & Sahra DhirieEuropean Institute of Health & Medical Sciences, University of Surrey, Duke of Kent Building, Stag Hill, Guildford, Surrey GU2 7TEFood Standards Agency Aviation House, 125 Kingsway, London WC2B 6NH
May 2006
 
 
2
Contents
Introduction...........................................................................................................................6
 
Setting up a CookWell group..............................................................................................7
 
How to use this manual.....................................................................................................13
 
Tips for Cookery Groups...................................................................................................16
 
Safety First..........................................................................................................................17
 
Food Hygiene......................................................................................................................18
 
Food Storage Tips..............................................................................................................21
 
Common Cookery Terms...................................................................................................22
 
Conversion Tables.............................................................................................................24
 
Questionnaires for Cooking Skills Programmes............................................................26
 
Group Record......................................................................................................................33
 
Cooking Session 1 - Make it Saucy..................................................................................34
 
Session Plan................................................................................................................35
 
Session 1 - Shopping List............................................................................................38
 
Session 1 - Equipment.................................................................................................39
 
Cheese Sauce..........................................................................................................40
 
Tuna / Chicken Pasta Bake......................................................................................41
 
Cauliflower Cheese..................................................................................................42
 
Macaroni Cheese.....................................................................................................43
 
Session 1 – Evaluation Sheet......................................................................................44
 
Cooking Session 2 – Souper Douper...............................................................................45
 
Session Plan................................................................................................................46
 
Session 2 - Shopping List............................................................................................47
 
Session 2 - Equipment.................................................................................................48
 
Tomato and Lentil Soup...........................................................................................49
 
Rice and Leek Soup.................................................................................................50
 
Lentil Soup................................................................................................................50
 
Scones......................................................................................................................51
 
Session 2 – Evaluation Sheet......................................................................................52
 
Cooking Session 3 - Mincing Around...............................................................................53
 
Session Plan................................................................................................................54
 
Session 3 - Shopping List............................................................................................56
 
Session 3 - Equipment.................................................................................................57
 

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