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Edible Learning Lab
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    The broad strokes of the Edible Learning Lab Program.

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    A guide to help teachers visualize their edible education program.

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    Learn how to turn your farm into an edible classroom.

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  • Lessons

    Advanced Lesson Search

    Beginner Lessons

    The Beginner Lessons form the foundation with a sound overview of the core concepts of food production.

    Intermediate Lessons

    The Intermediate Lessons allow students to experiment and prove the core concepts.

    Advanced Lessons

    The Advanced Lessons give students an opportunity to apply what they've learned in the previous levels.

    Lessons By Station

    Seed Starting Curriculum

    Soil Management Curriculum

    Vermiculture Curriculum

    Hydroponics Curriculum

    Composting Curriculum

    Water Management Curriculum

    Seed Saving Curriculum

    Teaching Kitchen Curriculum

  • Blog

    Our Top Posts

    What is a Food Desert?

    Gain insight into food deserts, the communities they impact, and how edible education may offer a solution.

    The Difference Between Rainwater and Tap Water

    Not all water is created equal especially when we're talking about the health and development of plants and people.

    Why Rain is Important

    Rain or the lack of an adequate supply can have profound effects on farming and the communities that rely on the harvest.

    Anatomy of a Seed

    It all begins with a seed and this article dives deep into the 5 primary parts of the seed that make it all possible.

Teaching Kitchen Curriculum

teaching kitchen lessons and resources

With the raised beds and hydroponics stations working to produce beautiful, fresh, wholesome food the class starts to explore what can be done with it. The teaching kitchen brings the Students face-to-face with the flavors, textures and colors of real food as they have some fun learning how to transform basic ingredients into tasty and healthy meals.

Are you looking for a lesson on a specific topic? Use our Detailed Search to filter lessons by keyword, lesson format, lesson number, or rating.

Need a little direction to get started? You may want to look through our Quick Start Guide. It’s packed with everything you need to find your way.

 

9.1.1 Bath Time!

Why We Wash Fruits and Vegetables (Beginner)

Even the most well maintained organic garden has invisible elements that can be bad for your health. In this lesson, students discover the importance of washing fruits and vegetables before preparing the meal.

Lesson Resources

Why you should wash fruits and vegetables

 

9.1.2 Keep It Fresh

How To Store Fresh Produce To Last (Beginner)

Spoilage represents a loss of $2275 a year to each and every American family. But with a little preparation and effort, wasted food can be drastically reduced. This lesson explores the key methods for preserving food.

Lesson Resources

How to store the most common fruits, vegetables, and herbs

Farm to Table…To Landfill?

 

9.2.1 Understanding Flavors

The Roundtable Taste Test (Beginner)

There are countless ways to describe how a particular food tastes. This lesson is an introduction to the concept of taste and basic flavors found in the garden.

Lesson Resources

Foods by Taste

 

9.2.2 Building Flavor Profiles

The Balance of Perfection (Beginner)

There are things in nature that just work well together like tomatoes and basil, or chocolate and red wine! This lesson explores classic flavor profiles with active taste testing.

Lesson Resources

Flavor Profiles

 

9.2.3 Fast Food

The Microgreen Revolution (Beginner)

Chefs around the world are using microgreens as flavor components in their most respected recipes. This lessons allows students to taste microgreens to determine just they might be used to enhance flavors.

Lesson Resources

What are microgreens?

Pre-soaking and germinating seeds

 

9.3.1 Rip It

Increase Antioxidants in Salad Greens (Beginner)

Plants respond to damage with a biological reaction called a wound response. Student will learn in this lesson why that produces a sudden increase in antioxidants at the site of the event.

Lesson Resources

Basic Kitchen Techniques

 

9.3.2 Peel It

The Price of Presentation (Beginner)

Peeling is one of the fundamental skills needed to prepare food. In this lesson, students will learn to vegetables with an assortment of peeling tools.

Lesson Resources

Basic Kitchen Techniques

To Peel or Not to Peel

 

9.3.3 Emulsify It

The Secret To Great Dressings (Beginner)

Emulsifications are a mainstay in any kitchen. This lesson explores the science that allows emulsifications to work and a recipe to put the student’s skills to the test.

Lesson Resources

Basic Kitchen Techniques

 

9.3.4 Grate It

Easily Prep Cheeses and Vegetables (Beginner)

Many recipes call for an ingredient or two to be grated. This lesson allows students to hone their grating skills using a variety of kitchen utensils.

Lesson Resources

Basic Kitchen Techniques

 

9.3.5 Whisk It

Elbow Grease Gets it Done (Beginner)

Whisking is most certainly an essential skill for anyone that cooks but there is a technique that works best. This lesson explores shear force, the whisking magic that makes whipped cream possible.

Lesson Resources

Basic Kitchen Techniques

 

9.3.6 Microplane It

A Fine Touch for Zesting and Spice Dusting (Beginner)

Zesting adds that little extra kick to recipes that call for citrus. This lesson allows students to practice their zesting skills using a variety of kitchen utensils to add zest to a common recipe.

Lesson Resources

Basic Kitchen Techniques

 

9.3.7 Grind It

A Long Way From the Mortar and Pestle (Beginner)

Grinding is perhaps one of the most fundamental kitchen skills a young cook can master. This lesson teaches students how to grind spices and herbs for a variety of recipes.

Lesson Resources

Basic Kitchen Techniques

 

9.3.8 Press it

A Little Garlic Goes a Long Way (Beginner)

Garlic is the wonder drug of any food pantry. It’s medicinal power is only matched by its versatility in recipes of all kinds. This lesson focuses on the use of the garlic press to prepare garlic for use in various recipes.

Lesson Resources

Basic Kitchen Techniques

 

9.3.9 Juice It

Drink the Rainbow (Beginner)

Juicing became a prominent practice for unlocking the green nutrients in fruits and vegetables for easy consumption but the technique is also wildly popular with chefs. This lesson explores the various tools and techniques used to juice fruits and vegetables for use in recipes.

Lesson Resources

Basic Kitchen Techniques

 

9.4 Make It

Teaching Kitchen Recipes (Beginner)

There is no better way to learn the basics of cooking than to actually roll up your sleeves and try the techniques yourself. This lesson walks students through a series of fundamental recipes to test their kitchen skills.

Lesson Resources

Mixed Spring Greens

Rainbow Ribbon Salad

Homemade Ranch Dressing

Modern Steader Mayo (by hand!)

Lime Basil Pesto

Sweet Pepper Five-Cheese Dip

TY Ranch Honey Whipped Cream

Lemon Vinaigrette

Simple Caesar Salad Dressing

Spice it up Whipped Cream!

Ground and Pound Nut Butter

Guacamole de Molcajete

Classic Hummus

Garlic Butter

Buttermilk Blue Cheese Dressing

Hulk Juice

Honey Sweetened Lemonade

 

Equipment Recommendations from Modern Steader






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Veggie and fruit green juice

Hulk Juice

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