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Primary Home Care Series: Boiling Foods


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Other Details

Age Range:
6 - 8 years
Estimated Course Length:
7 hours
1st - 3rd grade
Materials Included:
Course Study Guide, Study Booklet, and Examination.

Product Description

In addition to information on boiling foods, the young student learns about baking and roasting in this course.

The course gives simple directions for using a stove burner, boiling water in a pan, and how to use a food grater and colander.

The student gets to make hard-boiled eggs, steam vegetables, as well as make cheese sauce in a double boiler.

Materials You Need to Supply: Stove (preferably smaller size for younger students); pots of different sizes, lids for some or all of the pots, colander, spoons (wooden and metal), measuring cup, tablespoon, clay, pot holders, double boiler, 24 small rocks about the size of peas, two plates, two forks, food graters (coarse and fine), one carrot, tea kettle, four eggs, three servings of a raw vegetable of student's choice suitable for steaming and serving under cheese sauce, milk, butter, whole wheat flour, mild yellow cheese.