The Orchid School is committed to the holistic development of our students, and one essential life skill we emphasize is understanding the meal preparation process. While it’s easy for kids to ask for food when they’re hungry, grasping what goes on behind the scenes to create their favorite snacks is crucial. To enhance their understanding, we conduct the ‘Chefs at Work’ activity, where our students get to be chefs for a day, preparing a meal that is both nutritious and delicious under the guidance of their teachers and maushis.
As part of this activity, students go out to purchase the necessary ingredients, learning that meal preparation begins not with cooking, but with selecting ingredients. Accompanied by their teachers, they visit the nearest grocery store to gather what they need.
Once the ingredients are purchased, the students dive into meal preparation. This year, the Grade 2 students chose to make Vegetable Pulao and Raita. On the designated cooking day, the stations were set up for students to assist teachers and maushis in chopping vegetables and overseeing the cooking.
With all the students present, the teacher initiated the meal preparation, sharing key insights about food, such as the nutritional value and importance of the vegetables used in the pulao, the rice cooking process, and the joy of cooking and dining together. The menu was thoughtfully curated to include a variety of nutritious options, ensuring a delightful balance of flavors and health benefits.
Throughout the cooking session, the teacher demonstrated the step-by-step process of making Vegetable Pulao and Vegetable Raita, educating students about cooking techniques, chopping skills, and the use of both fresh and dry ingredients, fostering a deeper understanding of the culinary process.
