Introduction
| Cooking Can Be Easy!
You have a love/hate relationship
with cooking. You love home cooked meals — you just never liked to cook
them yourself. Now you have made the decision to bite-the-bullet and learn
how to cook.
Even the cooking impaired can prepare
quick and healthy meals! Through the Quick Meals Cooking Course,
you will learn the basics of meal planning, nutrition and food shopping,
preparation and safety. By practicing the simple skills taught in this
course, you can apply the concepts to learn to prepare more challenging
meals. The recipes included in this course are quick and easy to prepare.
The Quick Meals Cooking Course has
six lessons. Each lesson will also include the following regular features:
- What’s
Cooking? — The “meat” of the lesson, with different topics and activities
in each lesson.
- Meal
du Jour — Introduction to a cooking concept or technique along with
recipes and instructions for a fast and nutritious meal that will soon
be one of your “specialties.”
- What
to Buy — A grocery shopping list for the next lesson.
- Dear
Mystery Chef — An opportunity for you to give feedback and earn a completion
certificate.
Please note: Some of
the links will take you to a new web site; others require you have Adobe Acrobat
Reader installed on your computer.
Files are in this format
If you do not have it, click on
this image to download the software.
Here are the topics and links to
each lesson.
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Ready, Set, Go
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Master of Your Kitchen
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It’s All in the
Plan
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Create Your Own
Comfort Food
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Souper Cook
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The Empowered Cook
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The information provided in these
lessons is intended to provide general nutrition education for adults based
on the latest recommendations for a healthful diet from the U.S. Department
of Agriculture and the U.S. Department of Health and Human Services. The
information is not intended for the diets of children under two years old
or persons with disease conditions. These lessons should also not be used
to replace professional medical or nutrition guidance from a qualified
health-care professional. Reference to commercial products is made with
the understanding that no discrimination is intended nor endorsement
implied.
The authors make
no claim that the recipes used in this course are original. When possible,
credit has been given where credit is due. But in some cases, the recipes
have evolved over time or have been handed down through families, and it
is difficult, if not impossible, to determine the original source. If you
are aware of an original source of a recipe that has not been cited, Ohio
State University Extension would appreciate knowing this information so the
source can be included in future editions.
Many of the food photographs used
with these lessons were supplied by FreeFoto.com
Authors: Barbara H. James, Professor
Emeritus, The Ohio State University, Cheryle Jones Syracuse, Ashtabula
County, Cora French-Robinson, Fairfield County,
Christine B. Taylor, formerly of Trumbull County, Ohio State University
Extension Agents, Family and Consumer Sciences
Editor: Joy Ann Fischer, Editor, Publications OSU Extension Communications &
Technology
Web Design by: Eleanor Ames, Retired OSU Extension Communications & Technology
|
Introduction
| Lesson 1 | Lesson 2
|
Lesson
3 | Lesson 4 | Lesson
5 | Lesson 6 | Contact
Us
|
Copyright © 2006, The Ohio
State University
OSU Extension
embraces human diversity and is committed to ensuring that all educational
programs conducted by Ohio State University Extension are available to clientele
on a nondiscriminatory basis without regard to race, color, age, gender identity
or expression, disability, religion, sexual orientation, national origin, or
veteran status.
Keith L. Smith, Associate Vice President, Agricultural Administration and
Director, OSU Extension
TDD No. 800-589-8292 (Ohio only) or 614-292-1868 |
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