Found in a 1912 School Kitchen Cookbook: Lessons in Cooking and Domestic Science:
"It may help the younger pupils to understand and remember the distinctions and uses of food stuffs, if we think of them in this way:
In the body:
Protein makes and mends.
Fats heat and help.
Carbohydrates warm and work.
Water carries and cleans.
Minerals frame and form."
This winter I will be teaching a junior chef class at the YMCA. Any ideas for food crafts out there? Where do you go for ideas?
(NOTE: I am staying away from all things political by choice. I am maxed OUT! Now it is time to trust the Lord and watch His mighty hand at work.)
Wow – that sounds challenging…
I've got nothing for you, unless the kids are 2yo or under!