Beginning cooks can become discouraged if they do not understand the terms used in cookbooks and on food packages, do not have the proper equipment to prepare a meal, or do not have the ingredients to prepare a recipe. In this lesson, you will learn: 

• What equipment is needed to prepare simple recipes.
• The basic terminology of cooking, how to measure, and how to follow a recipe.
• How to shop for food and read a food product label.
• What foods to keep on hand.
• How to prepare a brunch or light supper.

What’s Cooking? 

Now let’s get into the “meat” of our lesson and see what we’ll be cooking. Take a few minutes to look quickly at the enclosed fact sheets just to see what’s there. Pull out these publications and read them when you have time; they will help with this lesson.

Please note: Some of the links will take you to a new page while others require you have Adobe Acrobat Reader installed on your computer. If you do not have it, click on this image to download the software.

Files are in this format
• Tools for Every Kitchen
• Read How to Measure and Basic Measuring Equivalents
• How to Follow a Recipe
• Grocery Shopping Smarts
• The New Food Label at a Glance
• Foods to Keep on Hand
• Selecting, Storing, and Using Fresh Herbs & Culinary Herb Uses

You now have a variety of foods on hand from which ingredients can be selected for part of a meal or a complete meal. Just remember to replace a food item once you have used it.

Read Tools for Every Kitchen. Think about the tools in your kitchen. Do you have the tools you need? Are they in good condition? Are they organized so you can easily find the tool you need? Do you have the money to purchase or replace tools or will you need to purchase over time?
 

Now you are ready to cook! Read How to Measure and Basic Measuring Equivalents. You have not used measuring cups or spoons before, you may wish to practice measuring using water and a dry ingredient such as flour or sugar.

Carefully study How to Follow a Recipe.  Use this fact sheet throughout this course as a guide to understanding instructions. Many new cooks are baffled by terms. There sure are a lot of cooking terms! To become comfortable with these terms and to see them demonstrated:

• Watch cooking shows on television.
• Take a cooking class through an adult education program.
• Help a friend or a relative, who is a good cook, cook a meal or meals.
• Study a cookbook with lots of “how to” photographs.

Your first Meal du Jour — Egg and Cheese Casserole and Oven Potatoes — is a nice breakfast or a brunch made from ingredients you have on hand. The casserole and potatoes can also be teamed with a green salad, vegetable, bread, and milk for a supper menu. 

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Cooking Tips

• Read the instruction manual for your range. If you do not have a manual, write the manufacturer or call an appliance store to order one. Follow the manufacturer’s recommendations for oven rack placement, pans, and efficient operation. 
• Pan fry with as little fat as possible.
• Reduce fat and cholesterol when cooking by using a nonstick cooking spray such as PAM® and using only the white of the eggs or an egg substitute. 
• There is no need to preheat the oven for these recipes.
• Since both recipes require a 350º oven, you can bake the Egg and Cheese Casserole and the Oven Potatoes in the same oven, but it will take a little timing on your part. Since the potatoes take 20 minutes longer than the casserole, put them in the oven 1 hour before you plan to eat and then put the Egg and Cheese Casserole in 20 minutes later. Allow them both to bake an additional 40 minutes. 
• Make your time count. While the casserole and the potatoes are baking, set the table and pour the milk or juice.

Note: The Egg and Cheese Casserole is baked in an oven. This casserole is best if you cover and chill it for several hours or overnight before baking. 
 

Egg and Cheese Casserole (Serves 4)

4 slices bread
4 ounces sharp American cheese, sliced or grated
2 Tablespoons minced onion
1/2 teaspoon salt
1/8 teaspoon dry mustard
2 eggs
1-1/2 cups milk

Cut the bread into rectangles, squares, or triangles. In a well-greased 1-quart casserole dish, arrange the bread, then the cheese. Sprinkle with onion, salt, and mustard. Beat eggs and milk together. Slowly pour the egg mixture over the casserole mixture. Let stand 1 hour or in the refrigerator overnight. Bake 40 minutes at 350ºF or until puffy and a knife inserted in the center comes out clean. 

To make two servings: Cut all ingredients in half and bake in a 3- x 5-inch loaf pan.

Hint: If the edges turn brown, the casserole can be placed in a pan of hot water while baking.

Idea: Optional ingredients: 1 cup cubed cooked ham, cooked bacon bits, or cooked sausage, crumbled, could be sprinkled over the bread and cheese mixture before baking.

Source: Adapted from a recipe developed by Harriet Kohn, former coordinator of Nebraska’s Expanded Food and Nutrition Education Program, University of Nebraska Extension.

Nutrients per Serving:
Calories 260
Cholesterol 140 mg
Calories from fat 130
Sodium 930 mg
Total Fat 14g
Total Carbohydrates 17g
Saturated Fat 8g
Protein 13 g

4 medium baking potatoes
1 Tablespoon oil

Wash and scrub the potatoes, using a vegetable brush. Peel the potatoes and cut them into quarters lengthwise. Dry the strips thoroughly on paper towels. Toss the strips in a bowl with the oil, as if making a salad. When the strips are thoroughly coated with the oil, spread them on a cookie sheet in a single layer. Add your favorite seasoning. (For ideas, check the end of this recipe.) Place them in a 350ºF oven with the casserole and bake for 1 hour. Turn the strips periodically so they brown on all sides. If a crispier, browner potato is desired, run the strips under the broiler for a minute or two, stirring occasionally until all sides are brown. 
Source: Original recipe from Cora French-Robinson. Used with permission.

Nutrients per Serving
Calories 93.13
Fat - Total 1.39 g
Protein 2.25 g
Saturated Fat 0.50 g
Carbohydrates 18.82 g
Vitamin A RE 44.53 RE
Dietary Fiber 2.10 g
Vitamin C 20.58 mg
% Calories from fat 13%
% Calories from carbs 78%

Ideas!

Try sprinkling the potatoes with a combination of your favorite dry seasonings such as salt, pepper, chili powder, oregano. To increase fiber, scrub the potatoes, but do not peel.

What to Buy for Your Next Lesson

Remember to check the list of ingredients so you will be prepared for your next lesson. This list tells you what you need to buy so you can prepare the recipes included in your next lesson. The list also gives you a checklist so you can be sure you will have on hand all of the items that you will need for your next adventure in cooking. 

The Meal du Jour in our next lesson will be a stir-fry and a fruit salad with dressing. Here is a grocery shopping list of ingredients you will need in addition to the foods you keep on hand. The ingredients listed will serve two people. Multiply or divide the ingredients to serve your needs. 

What to Buy

• 8 ounces of pork tenderloin or boneless, skinless chicken breast
• 1 pound total of assorted fresh vegetables such as zucchini squash, carrots, onions, broccoli, mushrooms, green or red pepper
• 1 Golden Delicious apple
• 1 Red Delicious apple
• 1 banana
• 1 small bunch of red grapes
• 1 small container of plain yogurt
• 1 small head of lettuce

What You Need on Hand

• vegetable oil
• cornstarch
• rice
• soy sauce
• ground ginger
• orange juice
• nutmeg