Food Prep and Tray Set Up

1. Food Prep
   
   • Wash all produce
   • Cut scallions/garlic chives into enough 3-inch pieces for each student to get 2
   • Pre-cook 2 1⁄4 cups soybeans
   • If short on time, pre-assemble the seasonings for the dumplings
2. Table 1: Scrambled Eggs
   
   • one 3”-piece of scallion or garlic chive for each student
   • 6 cloves garlic
   • 1 bottle white pepper
   • 1 bottle sesame oil
   • 1 bottle vegetable oil
   • 1 bottle soy sauce
   • 1 egg for every person
   • large non-stick pan
   • 1 medium bowl
   • 3 lids or plates to cover small bowls
   • 3 serving spoons
   • 4 small bowl
   • 1 pair chopsticks
   • 1 spatula
   • 1 microplane or small grater
   • 1 1⁄8-tsp measuring spoon
   • 1 1⁄2-tsp measuring spoon
   • 2 1-tsp measuring spoons
   • 1 TBSP measuring spoon
   • 5 pairs of scissors
   • 1 burner
   • 1 pair hot mitts
   • 1 conventional egg cracked into a dark bowl or in a clear bowl with dark paper under it, with the shell nearby for demonstration
   • 1 fresh egg cracked into a dark bowl or in a clear bowl with dark paper under it, with the shell nearby for demonstration
3. Table 2: Egg-sporation
   
   • Middle station teacher talking points
   • egg maps for each student, preferably printed double sided with soybean maps on the back. If not, also a soybean map for each student
   • soybean map key
   • colored pencils
   • 1 raw egg cracked in a dark bowl or in a clear bowl with dark paper under it
   • one fresh egg and one older egg (whole, raw)
   • a cup of water
   • whole raw soybeans for every other student
4. Table 3: Soybean Dumplings
   
   • 3 small bowls with 3⁄4 C cooked soybeans in them
   • 3 cloves garlic
   • enough 3’’-pieces of scallion for each student to have 1
   • 3 1⁄2”-pieces peeled fresh ginger
   • 1 whole piece fresh ginger, for demonstration
   • 1 whole soy bean pod, for demonstration
   • 3 small carrots or 3 1⁄2-large carrots
   • 1 bottle white pepper
   • 1 bottle rice wine vinegar
   • 1 bottle sesame oil
   • 1 bottle vegetable oil
   • 1 bottle soy sauce
   • 1 wonton wrapper per person, with a few extras for mistakes
   • Tools and Equipment (1 tray per class):
   • 2 box graters
   • 2 small grater or microplane
   • 1 1⁄4-tsp measuring spoons
   • up to 4 1-tsp measuring spoons
   • 2 small cup of water
   • 1 mixing spoon
   • 1 masher
   • 5 pairs scissors
   • 2 steamer set ups (pot, basket, lid or bamboo basket and pot)
   • 1 burners
   • 1 pair hot mitts
   • 1 pair tongs

Meal Prep

Students rotate through the table stations so everyone gets to do each activity.

1. Table 1: Scrambled Eggs (20 minutes)
   
   • Everyone cracks an egg into the large bowl and whisks it with the chopsticks.
   • Students should wash their hands after touching the raw eggs.
   • 5 students use scissors to cut garlic chives and/or green onions into very small pieces and put them into a small bowl.
   • The other 5 students do a task card, putting their ingredient into the large bowl: one measures the soy sauce, one measures the sesame oil, one grinds the white pepper and measures it, one measures the vegetable oil (put it in the small bowl), one peels and grates the garlic (put it in the small bowl)
   • Have the students switch roles so everyone gets to do a task and everyone cuts.
   • Heat the oil and green onions over low heat in the non-stick pan. Let each students practice sauteing.
   • Add the eggs and cook on high heat until fully cooked. If you have time, let each child stir again.
   • Transfer the eggs to a clean bowl and cover to keep warm.
   • If you have time: Show students three eggs- one farm fresh from a farmers’ market, one pasture raised or free range store-bought, and conventional store-bought. Crack each onto a dark bowl or onto a dark plate. Compare the size, texture, shape, and color of the three eggs.
2. Table 2: Egg-sploration! (20 minutes)
   
   • Use the egg diagram to go over the names and function of the parts of the egg.
   • Look at the real egg cracked into the dark bowl and work with the students to identify the parts.
   • Have the students guess which egg is old and which is fresh. The older one will float more because the pores of the shell will let more air into the air cell.
   • Do the same for the soybeans, letting pairs of students dissect their own bean.
   • Have the student color and label their egg and bean maps.
   • If you have extra time, older students can play the trivia game. Give each pair a set of cards and let them each take half, trading questions back and forth.
3. Table 3: Soybean Dumplings (20 minutes)
   
   • 5 students to cut green onions and/or garlic chives into very small pieces with scissors and put them in the bowl.
   • The other 5 students take turn mashing the cooked soybeans in the bowl with a masher.
   • If time allows, do the following. If not, pre-mix the seasonings: Then each student gets a task card and complete their task, putting their ingredients in the bowl. One measures the soy sauce. One peels and grates the garlic. One measures the sesame oil. One measures the flavorless oil. One measures the rice vinegar. One grinds and measures the white pepper. Two take turns grating ginger. Two take turns grating carrot.
   • Everyone takes turns mixing.
   • Everyone fills and seals one dumpling.
   • Place a teaspoon of filling in the center of the wonton wrapper.
   • Wet the edges with water.
   • Fold over the wrapper over the filling so that the edges line up.
   • Pinch the edges together
   • Place in the dumplings in the pans with a bit of oil and a 1⁄4 inch of water, steaming hot. Do not let the dumplings touch each other. Steam for 3 minutes with the lid on.
   • Set each batch aside, covered to keep warm while other groups make their dumplings.
   • Review the definition of steam.
   • Emphasize that soybeans are a good source of protein from plants.