116 results
Adult education family consumer sciences laboratories
Kitchen Measurements - FACS - Slides, Worksheets, Quiz, Recipe and Lab Sheet
This download can be used digitally or in person for students to explore kitchen measurements in cooking. This lesson goes over measurement conversions as they are used in cooking as well as a practical guide to converting from cups to tablespoons in a recipe. Included are...★Lesson on Kitchen Measurements★Video on measuring dry and wet ingredients★Tips on measuring butter★Conversions from gallon to teaspoons★Bulk Brownie Recipe to a single serving recipe★Microwave Brownie Recipe★Guided Notes
Subjects:
Grades:
6th - 12th, Higher Education, Adult Education
Sewing Machine Diagram
This is an updated and modern, graphically designed diagram of a Bernina 1005 or 1008 Model sewing machine. Great teaching tool to use to demonstrate the parts of a sewing machine. Photocopy for students to fill out the parts. Use the diagram to enlarge and post in your classroom. Answer key is also provided.Contact us if you would like an updated, digital file of a specific sewing machine!
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Grades:
4th - 12th, Higher Education, Adult Education
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Playdough Kitchen Measurement Lab: Equivalents, Abbreviations, Techniques, & Lab
This product contains a worksheet/planning sheet that will help you review measurement abbreviations and equivalents before implementing a measurement lab with a mystery product (playdough). Students should have some prior knowledge of measurement abbreviations, equivalents, tools, and techniques before completing this activity. Students will:1) Review the tools and techniques needed to measure different amounts of liquid and try ingredients.2) Review the abbreviations commonly used in cooking r
Grades:
6th - 12th, Higher Education, Adult Education, Staff
Types:
Sewing Tools - Learning the Hands On Way
Students learn about sewing tools by examining the equipment that you have around your room. This activity allows them to circulate, search, touch and then experience and use some of the items listed.
This activity has 4 columns -
name of tool
image of tool
function of tool
an activity to experience the tool
The 3rd page (not shown) is just an addendum (name the parts to a machine needle) to one of the activities that students need to complete.
This is a PDF document because I draw best
Subjects:
Grades:
4th - 12th, Higher Education, Adult Education
Types:
The science of hot chocolate and cocoa
Do you need a fun lab about how cocoa is made? There is so much science and chocolate in this lab, your students will think you are Mrs. Frizzle. You can use this to teach pH, hydrogen ion concentration, how pH effects flavor, the process cocoa beans go through to become cocoa, the parts of the cocoa bean, and more.You should just look at the preview.***For maximium learning buy black cocoa on Amazon. Plus use the leftovers for brownies, cookies, etc. It'll demonstrate the biggest difference in
Grades:
9th - 12th, Higher Education, Adult Education
Types:
BUNDLE- Food Preservation 10 Day Unit (NASAFACS 9.7)
Teach your students about the following concepts using labs:1. Enzymatic Browning2. Osmosis3. Effects of Canning4. Effects of Dehydration5. Effects of Freezing Fruit6. Effects of Pickling Fruit and VegetableFeedback: Thank you so much for visiting my store! I hope this product meets your needs. Leave a review and let me know what you think. If you have any questions, please let me know. I would love to hear from you! For more products and updates, click the star at the top of my store page.--Mis
Grades:
9th - 12th, Higher Education, Adult Education, Staff
Types:
From Patch to Plate! A lesson about Pumpkins!
In this lesson, students will learn how to choose the perfect pumpkin to cook with. They will also learn how to turn a pumpkin into pumpkin puree that can be used in many recipes, as well as how to get the most out of the pumpkin by roasting the seeds.The lesson includes: Pumpkin Trivia Tips on Choosing the right pumpkin How to make homemade pumpkin pureeA lab group activity for using their pureeA lab group activity for creating their own roasted pumpkin seed activity
Grades:
8th - 12th, Adult Education
Culinary Knife Skills UNIT BUNDLE
This unit helps you to teach and your students to practice the art of knife skills. This bundle contains all you need for the mini unit of 3-5 days, depending on your preferred time frame. You may also pick and choose different elements from the bundle to make the unit your own. All documents will include a PDF and Word version so you can edit as you need to but have the convenience of fixed formatting if desired! This unit can be used in the classroom or in a hybrid or distance model if needed.
Subjects:
Grades:
7th - 12th, Higher Education, Adult Education
Ingredient Superheroes Unit: Ingredient Function Lessons & Labs (NASAFACS 9.7)
Teach your students about the function of ingredients using the Ingredient Superheroes unit! Assignment ObjectivesIdentify and describe the functions of commonly used ingredients in baked goodsPredict characteristics of a 3 ingredient cookie recipe, prepare, and evaluateSelect a sugar cookie recipe that includes all needed ingredient for product goalsPrepare sugar cookies cooperatively in lab groupsIngredients play a vital role in the production of baked goods. Each ingredient has a unique super
Grades:
7th - 12th, Higher Education, Adult Education, Staff
Types:
Also included in:Â 18 Week Bundle: Baking Fundamentals Course
14 Recipes for Student Cooking Labs
Recipes for students to use during cooking labs. Recipes are all modified to be used within a 50 minute class period. Each recipe will serve a small portion of up to 6 students. Includes blank recipe template for the students to copy the recipe. Recipes included:BiscuitsFried RiceGerman PancakesSticky BunsSpaghetti GuacamoleFrench ToastMicrowave CakePumpkin Chocolate Chip CookiesTaco SaladStrawberry SmoothieChocolate PuddingMini PizzaCaramel Popcorn
Subjects:
Grades:
6th - 12th, Adult Education
Types:
Distance Learning FACS Culinary Foods Lab - Alternative Assignment & Assessment
This worksheet is a simple and effective way to provide an alternative assignment and assessment for distance learning students in the culinary foods lab. Students will watch a video of your choosing based on your lab topic (I love Alton Brown's Good Eats, which has readily available online). Then, they can complete this assessment explaining what they learned in the video and demonstrating their understanding of the essential skills and contents that they would have gotten in the lab setting! I
Subjects:
Grades:
6th - 12th, Higher Education, Adult Education, Staff
Types:
Food Preservation Labs: Pickling, Frozen, Canned, & Dehydrated Fruit (NASFAC 9.7
Lab ObjectivesIdentify and describe ways fruit and vegetables are preservedComplete labs for the following preservation methods: canned, frozen, dehydrated, and picklingTeach your students about how fruits and vegetables are preserved using the Food Preservation Lab! Engage your students with four different labs over 6 days. Contents of Zip FileFresh Fruits & Vegetable Preservation SlidesFruit & Vegetable Preservation Graphic OrganizerFood Preservation lab EvaluationCanned LabPickling La
Grades:
9th - 12th, Higher Education, Adult Education, Staff
Types:
Also included in:Â BUNDLE- Food Preservation 10 Day Unit (NASAFACS 9.7)
Murder & Meal Mystery Lab (Biomolecules)
This lab is based on students being Crime Scene Investigators. They will test a combination of food that the teacher has created. The teacher mixes it ahead of time and make sure to sell that it is the stomach contents from the deceased person. Students perform 4 test.
Subjects:
Grades:
6th - 12th, Adult Education
Types:
Knife Cut Unit | Nutrition and Culinary | FCS
Knife Cut UNIT Includes:Notes: Knife Cut TypesPractice: PlaydohReading: Flavor and Knife CutsKeyActivity: Knife Cut Matching / MemoryLab: Fruit SaladReview: QuizletQuiz: Knife CutsKeyIn addition to all of the included resources, I give guidance on how I incorporate this in my classroom (with a how to video). This lesson use Google Drive (Doc, Slides, and Forms). Personally, I upload this unit on Google Classroom for my students.This unit has it all and is ready for you to use! If you decide to u
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Grades:
6th - 12th, Adult Education
Types:
Also included in:Â Nutrition Growing Bundle | FCS | Culinary | Cooking
Molecular Gastronomy/Modernist Food - Intro. Notes, Recipes, & Project
This bundle contains all you need for a 4-5 day unit on molecular gastronomy, including key figures and techniques. Students will be introduced to this innovative field that is pushing the boundaries and traditional concepts of food and cooking. They will leave with an understanding of important terms in this field such as Ferran Adria, El Bulli, and techniques such as spherification and algination.This bundle contains:An introductory Google Slides to introduce the concept and pique student inte
Grades:
8th - 12th, Higher Education, Adult Education, Staff
Micronutrients & Macronutrients Bundle: 10 Weeks (Cooking Labs, Lecture) FCS
Teach your students about the micronutrients and macronutrients using this 6 week bundle complete with cooking labs, lectures, worksheets, assessments, and answer keys.
Grades:
9th - 12th, Higher Education, Adult Education, Staff
Types:
BUNDLE: Essential Nutrients: Fats 10 Day Unit (Cooking Labs, Lecture, Exam)
Teach your students about the function of fats in the diet using this 10 day unit. The unit starts with a PowerPoint lecture and graphic organizer over fats. Next, students compare and contrast high and low fat diets. Then, students engage in cooking labs, where students cook with unsaturated and saturated fat. As a summary project, they create a comic strip. Lastly, the students' knowledge is assessed using an exam, review, and answer key.Bonus File! Attached is an additional lab where students
Grades:
9th - 12th, Adult Education
Types:
Food Preservation Jams, Jellies, Preserves, Marmalades Worksheet, Lab, Crossword
This download can be used digitally or in person for students to explore Food Preservation as it relates to Jams and Jellies. This lesson goes over food preservation, differences of Jams, Jellies, Marmalades, and Preserves as well as how to preserve the foods and prevent against food borne illnesses.Included are...★Lesson on Jams, Jellies, Marmalades, and Preserves★Video on basic ingredients in a jelly★The job of ingredients in a jelly★Botulism★Video on what Botulism is and how to prevent it.★
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Grades:
4th - 12th, Adult Education
Food Sensory Lab Activities Bundle_Intro Culinary_FCS
Food Sensory Lab ActivitiesLiquid Tastings (Smell, Sight, Taste)Jelly bean Tasting (Smell, Sight, Taste)Then two additional ideas for food sensory labs. Note: Best paired with my Ch. 6 Seasonings and Flavorings Presentation. Can also be used just as a fun sensory labThis is a google doc
Grades:
9th - 12th, Higher Education, Adult Education
Types:
Burger Competition
This quick, fun lesson provides the teacher with everything they need to have a burger cook-off in their classroom! Guidelines, rules, planning sheet and a simple rubric for judges. This could be used to supplement a chapter over beef, time management, flavor, plating technique, etc.
Grades:
9th - 12th, Higher Education, Adult Education
Types:
Annotating The Recipe - FACS, FCS, Cooking, Literacy
Elevate your high school students' culinary literacy and reading comprehension skills with this engaging "Annotating the Recipe" assignment. This unique assignment is designed to foster a deeper understanding of cooking processes, ingredient nuances, and the importance of clear instructions in culinary arts. This versatile and educational "Annotating the Recipe" assignment is a valuable addition to any high school culinary or literacy curriculum. It encourages students to approach reading and
Grades:
8th - 12th, Higher Education, Adult Education
Types:
No Bake Cookies: Math Applications Lab (8.4.7 NASAFACS Standard) (ANSWER KEY)
This assignment assesses students' ability to accurately convert recipes and select appropriate kitchen tools to measure ingredients using a no-bake cookie lab. Students convert a 60 cookie recipe to yield 30. Then, students select appropriate measurement tools and plan lab. Lastly, students prepare and assess no-bake cookies prepared in the lab. The lab can be prepared and completed in 45 minutes.8.4.7 Apply principles of measurement, portion control, conversions, food cost analysis and control
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Grades:
7th - 12th, Adult Education
Types:
Also included in:Â Context of Cooking (20 Days) Unit
Good Eats French Omelet Video Notes and Lab
Welcome to one of my favorite labs to facilitate. I love to watch students flip their French omelets because they have such pride at this technical skill. It is a simple recipe with just two ingredients but it instills great confidence.Notes correspond with an episode of Good Eats and become the recipe for the lab experience. The video, demonstration, and lab takes two short class periods or one block.The episode goes by several names and is available for purchase ($1.99) on Amazon and Youtube.T
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Grades:
7th - 12th, Higher Education, Adult Education
Types:
Easy Granola Bars Food Lab Recipe and Market Order
This is a super easy food lab that creates personalized homemade granola bars. Students are given a market order having set ingredients yet being able to select either peanut butter OR margarine as their binding agent as well as their "treat" choice of possibilities of m&ms, chocolate chips, raisins, sunflower seeds, cranberries, or white chocolate chips. Recipe is provided as well as the market order which allows for the teacher to easily shop for the lab.
Grades:
6th - 12th, Higher Education, Adult Education
Types:
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