TOTAL TIME:

4 Hours

OBJECTIVES:

* To practice using stoves constructed during training
* To use foods and recipes from countries of destination and to include food from gardening and drying sessions
* To make observations on how the stove works and possible fine-tuning to be done

Trainer's Note

In in-country training the trainees can buy their food in the market. In stateside training a food list needs to be provided several days in advance.

REFERENCES:

Lorena Book.

MATERIALS:

Stoves, fuel, matches, water, cooking pots and utensils, food and seasoning, plates, spoons, forks

PROCEDURE:

Step 1

5 Minutes
Review objectives and procedure. Explain that this session is to learn stove use and also practice lighting and maintaining a fire in preparation for the testing session.

Step 2

30 Minutes to 1 Hour
Prepare ingredients and transport to the cooking site.

Step 3

2½ Hours
Cook a meal and share the results with other trainees.

Step 4

25 Minutes
Record the observations on stove use. These observations will be used in the diagnosis and repair session.

Step 5

30 Minutes
Clean up site.