An integral part of Jewish life in America involves the preparation of foods that are eaten by the family together in an atmosphere of love and respect for one another, and for the Jewish community as a whole, including all the communities of the past whose people have helped to form what our community has become today.
TABLE OF CONTENTS
- Curriculum Objectives
- Course Content
OBJECTIVES AND GENERAL GUIDELINES FOR TEACHERS
I. Kitchen Skills
- A. Following the Recipe
- B. Dealing with Ingredients
- C. Dealing with Equipment and Supplies
II. General Goals and Objectives for Courses
- A. Bubbie’s Kitchen
- B. Jewish Food and Traditions from Around the World
- C. Passover Feasts
- D. Israeli Food
- E. Mishloach Manot for Purim
- F. Jewish Life Cycle Cuisine
Ill. Using Lesson Objectives and Outline for Teachers
- A. Lesson Objectives
- B. Kitchen Organization: Tips and Techniques
- C. Food for Thought
IV. Using Materials Lists
V. Meeting the Objectives—Tests
EQUIPMENT LISTS FOR THE KITCHEN
APPLE HONEY CAKE—ROSH HASHANAH
CHICKEN SOUP WITH MATZOH BALLS
EGG “BOW TIE” COOKIES (EIR KICHLAH)
CHEESE KNISHES AND POTATO KNISHES
MANDELBREAD (TWICE-BAKED ALMOND COOKIES)
SAMPLE TEST FOR BUBBIE’S KITCHEN
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