New Castle County Extension to offer 'Clueless in the Kitchen' classes

10:37 a.m., Oct. 8, 2012--Cooking shows have increased interest in food preparation but there are still many individuals who don’t feel confident when making food choices and preparing their own foods. Whether you’re recently married or widowed, want to save money by preparing foods at home or want to prepare more healthy foods that provide more variety, it’s all about knowing the basics and feeling confident.

University of Delaware Cooperative Extension Master Food Educator (MFE) volunteers are offering a four-part series, “Clueless in the Kitchen,” for those who need answers. Through hands‐on learning and guidance by MFE volunteers, participants will have the opportunity to learn about cooking tools and methods, kitchen and food safety, and terminology so they can begin to gain experience in preparing quick, easy, and convenient recipes.

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June 5: Blue Hen 5K

University of Delaware graduates planning to attend Alumni Weekend are encouraged to register for the annual Blue Hen 5K walk and run, which will be held Sunday morning, June 5.

June 6-9: Food and culture series

The 20th annual June Lecture Series at the Osher Lifelong Learning Institute at UD in Wilmington will be held June 6-9. Titled 'June a la Carte,' this year's program focuses on great political documents, feminism, world politics and a Newark cuisine sampler.

• June 6-9: Food and culture series
• Through June 30: 'Saving White Clay Creek'
• July 22: WWE Heatwave Tour
• Through Sept. 16: Women of color in academia

“Clueless in the Kitchen” will be offered Thursday evenings from 6:30-9 p.m., Oct. 25, and Nov. 1, 8 and 15, at the New Castle County Extension Office, 461 Wyoming Road, Newark.

Each evening, sessions will focus on a different cooking technique and participants will prepare and taste their recipes. Along the way participants will be introduced to different styles of cooking as well as techniques. 

Session I will focus on basics: how to read recipes and determine if a recipe would be easy or complicated to prepare; standard measurements and terminology used in recipes; the concept of a pantry and what items should be considered standard “pantry” items; knives as tools and cutting skills; and food safety.

In Session II will teach a simple stir fry technique. Building on the skills practiced in the first session, participants will prepare vegetables for stir fry and prepare grains to serve with them, all while gaining a better understanding of stir frying as a cooking technique.

Session III will focus on pasta and Italian sauce will include recipes, concepts and basic cooking methods. Educators will discuss types of pasta, herbs, oils, canned tomatoes and Parmesan cheeses. Participants will prepare various types of pasta and some quick, simple and tasty basic sauces.

“Let’s Cook with Meats” is Session IV, providing basic information on selecting, safely storing, and preparation methods for beef. Participants will practice knife skills when working with beef, learn which cooking techniques work with which cuts of meat, and prepare healthy, easy beef recipes.

To register, call 302-831-1239. Early registration is recommended because seating is limited. Those who have special needs that need to be accommodated should contact the office two weeks prior to the event.

For more information about UD Cooperative Extension nutrition and food programs, visit the website.