RECIPE FOR SUCCESS!

Lesson Plan Title: Introduction to Cooking Methods

Audience: 5-10 clients enrolled in the Diabetic Program
Goals/Overview: Participants will learn about the range of
cooking methods - Dry-heat (broiling, grilling, roasting,
baking, sauting, pan-frying, deep-frying), moist-heat
(Poaching, simmering, boiling, steaming) and combination
cooking methods (braising, stewing). Healthiest and most
convenient options will be highlighted.
Objectives/Outcomes: Participants will become more
familiar with a variety of cooking methods and be able to
identify at least three cooking methods for a variety of
grains, meat, and vegetables.
Procedure:
Activity - Leader will show a picture of a grain/vegetable/
meat product and participants will choose a cooking method
and explain their choice.
Group Discussion - After explaining the difference between
cooking methods, we will discuss the benefits and drawbacks
to different methods. What are traditional Aboriginal
cooking methods? What cooking methods have we learned
thus far, and what would you like to learn more about?
Recipe - Broiled chicken, caramelized onions, and steamsauteed green beans
Materials: Powerpoint (computer), Ingredients for recipe

Extensions: Participants will be challenged to practice one

cooking method unfamiliar to them during the week. They
will also be asked to find or write down a traditional family
recipe to bring to the next session.
Participant performance assessment: Activity will be
repeated at the end of the lesson to determine changes in
knowledge or attitude.
Time allotment: 15 min activity, 15 min food prep, 1 hour
cooking, 15 min tasting, 15 min cleanup 2 hours total
Support Materials: Photocopied recipe, Handout
References: Labensky, S. R., & Hause, A. M. (2007). On
cooking: A textbook of culinary fundamentals. Upper Saddle
River, NJ: Pearson Prentice Hall.