Tai Sophia Institute Whole Foods Cooking Lab 4 Nutrition 684 Fall 2012 .

5 Credits Faculty: Lead Faculty: Myra Kornfeld Email: Myra@myrakornfeld.com Phone: 212 366-4679 917-856-7015 (c) Purpose: To get an understanding of various methods and techniques of cooking for people with food intolerances as well as improve in cooking techniques. Special focus is placed on dairy-free and gluten-free methods of food preparation. Objectives: To successfully pass this course, the student shall: 1. Understand clarified butter (and how to make it) as well as coconut oil including how and why to use each fat. 2. Have an understanding of different types of gluten-free flours, as well as how to use them in both savory food (coatings) and desserts. 3. Be able to make nut milks, and understand the hows and whys of soaking nuts and seeds. 4. Be able to make dairy-free pestos. 5. Be able to make creamy-textured soups in a variety of ways without dairy. 6. Have an understanding of agar, arrowroot, and kudzu. 7. Be able to saut-steam any appropriate vegetable. 8. Be able to make delicious economical alternative high-quality burgers. Outcomes: At the end of this course the student will: 1. Have a repertoire of skills and techniques for the client with food intolerances. 2. Advance culinary skills, becoming familiar with steam-sauting, dredging, dairy-less cream soups, dairy-less pestos, and gluten-free baking of cookies, muffins, crisps, and cakes. 3. Expand repertoire of ingredients, becoming familiar with ghee, coconut oil, nut milks, various animal proteins, gluten-free flours, agar, kudzu and arrowroot. 4. Continue to develop knife skills.

Schedule: WEEKEND CLASS SCHEDULE

Date SAT Time 9:55 - 11:05 Lecture Demo Ghee; Discuss coconut oil and ghee Discuss Soaking Nuts - Demo Pesto Discuss Dredging and pan Sauces and Steam-saut Demo: Chicken Breast, Duck Breast, Steamsauted veg, pan sauce 11:05 11:15 11:15 - 1:30 1:30 - 2:30 2:30 - 3:15 Break Groups cook one protein and one sautsteam vegetable Lunch Agar, Demo fudge frosting, blueberry kanten, cashew-coconut cream Intro to agar and intro to gluten-free desserts 3:15 3:25 3:25 - 5:00 5:00 - 5:30 SUN 9:55 - 11:00 Break Groups make one agar dessert and one 8x8 baked good - tastings Clean-up Lecture: Gluten-free flours and baking Make Nut Milk and demo Nut-milk Hot Chocolate Blend Frosting from Day One, Put up Vegetable and Chicken Stocks 11:00 11:10 11:10 - 1:30 1:30 - 2:30 2:30 3:00 3:00 - 4:20 4:20 4:30 Break Divide into Groups and Make Muffins and Cookies - Taste, Discuss Lunch Discuss Various Ways to Make Cream Soups without Cream Each Group makes one burger and one creamy soup. Taste, discuss Break Kornfeld Kornfeld Kornfeld Handouts Kornfeld Kornfeld Kornfeld HH Page 296-297 HH Page 277 Kornfeld Kornfeld Kornfeld Corresponding Reading & Assignments HH Fats Page 5-7 Handouts Faculty Kornfeld

4;30 - 5:30

Review and Quiz

Kornfeld

Prerequisites: NUTR 682 Whole Foods cooking Lab II . Reading list: Required Reading: The Healthy Hedonist: More Than 200 Delectable Flexitarian Recipes for Relaxed Daily Feasts, Myra Kornfeld, Simon and Schuster Fats: page 5-7 Desserts: page 277 About agar, arrowroot, and kudzu: page 296-297 Recommended Reading: Cooking with Coconut Flour, Bruce Fife, N.D. Piccadilly Books, Ltd. Gluten-Free Baking: More than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights, Rebecca Reilly, Simon and Schuster The Ultimate Gluten-Free Cookie Book, Roben Ryberg, Da Capo The Whole Life Nutrition Cookbook, Alissa Segersten and Tom Malterre, Whole Life Press The Healthy Hedonist Holidays; A Year of Multicultural, Vegetarian-Friendly Holiday Feasts, Myra Kornfeld, Simon and Schuster The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes for Meatless, Eggless, and Dairy-free Meals, Myra Kornfeld, Clarkson Potter Materials: Students are required to bring an apron, a cutting board, two professional grade knives (a 6-1/2" full tang chef's knife for cooking labs and a full tang, stainless steel paring knife), silverware, a hand towel, a plate or bowl and a food storage container for bringing extra food home, i.e. tiffin box could be used for both eating on and bringing food home. Please bring a journal to record your experiences with each of the recipes that you taste. Assignments Make one dish from each category, but it can not be what the student cooked in class. It can either be from recipes that other groups did, or can be a recipe that fits the category. 1. One steam-sauted vegetable. 2. One creamy soup using one of the methods learned or discussed in class. 3. One baked good (muffin, cookie, crisp, cake) with a gluten-free flour.

4. One Sauted protein with appropriate topping coated with a gluten-free flour. 5. One burger 6. One pudding-type dessert with agar. A photo of each of these dishes should be emailed to Myra. (Myra@myrakornfeld.com) within six weeks of the class. (First class assignment due October 28th) This averages one recipe per week. If the student cooks an appropriate recipe that is not included in the class, the student will send the recipe as well. A brief write-up of the process or cooking experience should accompany each recipe.

Evaluation In class participation 30% Homework 50% Quiz 20% Attendance & Tardiness Policy: Attendance and participation in class are essential for meeting the outcomes and objectives of this course and the program as a whole. Arriving late to class is a disturbance to your classmates and your instructor. It is the students responsibility to stay up-to-date on any missed coursework, regularly checking the course website for updates. If you miss a class, you are encouraged to contact a classmate so they can collect handouts for you. Absences may require that students do extra work to make up for missed material. The classes held in February and March will be held at an off-site cooking facility. Directions to our cooking facility can be found on the Weebly site. The last class 4/15/11 will be held at Tai Sophia. Plagiarism, Information Literacy & Appropriate Referencing of Sources: Plagiarism: Plagiarism, defined as using the published or unpublished works or ideas of another without properly citing the material used and its source, or presenting another persons work as your own, is an infraction of Tai Sophia Institutes academic honesty policy. Please carefully note all reference sources on your assignments. Information Literacy: Students who are unable to complete homework because of challenges with information literacy skills are asked to seek assistance in the library. The library offers training sessions and support for development of these skills. In some cases, students may be required to complete training sessions in order to pass a course if they demonstrate an inability to meet the demands of the assigned coursework. Rules of the Kitchen For a successful operation, personal hygiene and sanitation are key. We need to adhere to the basic health department regulations to avoid any injuries or food contaminations. A few of the rules that we need to observe (for a detailed list please refer to the attached appendix called Sanitation and Safety Guidelines) Work in a bacteria free environment

Observe good personal hygiene, pull back long hair or wear a hat Wear only non-slip, close-toed shoes Please wear clean apron, long sleeves and long pants in the kitchen environment Wash your hands after handling or touching non food items-always wash your hands before starting on your cooking labs. Clean and sanitize all working surfaces at all time a good rule of the kitchen clean as you go Avoid cross contaminations at all times Any cuts need to be reported to your TA and attended to it Store all food items according to their state (i.e. all perishable items must be refrigerated) Keep foods out of the danger zone where bacteria can grow 450F-1400F Handle food with care pay attention to hot food items- use proper pot holders Do not travel with heavy hot pots through the kitchen Any spills should be cleaned up immediately to avoid accidents Observe proper lifting procedure- never lift a heavy object that you cant carry safelyalways ask for help

Clean-up and Transportation Every student is responsible for cleaning up and maintaining the cleanliness of the facility we are using. The facility needs to be left in the same way as it was received. Each group will receive two totes with the necessary equipment to perform their duties in the lab. It is each groups responsibility to take full charge of the content of their totes, keep them clean and accounted for. Check your inventory sheet to ensure that you have all the items that you started out with. Before you leave the lab each group needs to be checked out by their TA. If any of the items gets damaged or broken please report it to your TA so that proper action can be taken to replace or repair as needed. The totes need to be returned to the designated storage area. It is important that the full inventory is conducted and all items in the totes are fully cleaned and properly packed in the totes. When in doubt please ask we are here to support you and give you the best experience possible.