Cooking

Vegetable Dip

Everyone loves dip.

Objectives

pkp_ck_cb_vegetable_dip.jpg

Children ages 4-5 can read and follow direction for measurement in pictures
and can cut with a knife SH I
Children ages 1-2 can use the spoon, spilling little SH I
All the children can learn how to work well with the other children SE IV

Materials

Vegetables: Carrots, celery, zucchini, and/or other vegetables; sour cream; cottage cheese; green onions; salt; measuring cups and spoons; recipe cards.

Procedures

1. Explain to children that they will each make a yummy sauce to dip vegetable sticks in. Ask if they can think of names of some vegetables.

2. Give each child at the table a bowl and spoon. Put ingredients in the center of the table with measuring spoons and recipe cards attached. (See illustration)

3. Tell children to put into their bowls each of the ingredients on the table. The recipe cards tell them how much to take and what to do:

2 T. cottage cheese

1 chopped green onion

1 T sour cream (or mayonnaise)

1 dash Worstestershire sauce

1 pinch salt

Help the children scrape the contents of their bowls together into 2 or 3 larger bowls for dipping.

4. Next, or later, have children wash and dry celery, zucchini, carrots, cucumber or any other vegetables. Encourage children to cut veggies into different shapes (rounds, long sticks, chunks) for dipping and have plates to arrange the pieces on for later group snack. Look for seeds; discuss how vegetables grow.

5. Discuss similarities and differences in cottage cheese and sour cream