94 results
Higher education cooking 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!
Subjects:
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:
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:
Just the Facts: Introduction to Food Science & Food Systems
Introduction to Food Science & Systems Science is one in a series of Just the Facts (JTF) textbooks created by the National Agricultural Institute. This is a bold, new approach to textbooks. This textbook presents the essential knowledge in an open easy to use and read format. The knowledge in each the 25 units is identified by a major concept, objectives, key terms, concise topical information, exercises/activities, unit self-reviews, and QR codes for downloadable unit presentations.
Subjects:
Grades:
11th - 12th, Higher Education
Types:
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
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
The Chemistry of Food
I created this project for my Chemistry class in order for them to relate chemistry concepts to something they were familiar with - FOOD! I created it for my Chemistry class, but it also works well with a food science class and FACS classes. This project comes complete with everything from a grading guide, research and product evaluations and is a great way to get kids to see that not everything they eat should come from a box.
Subjects:
Grades:
11th - 12th, Higher 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)
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:
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
No Bake Cookie Dough PRACTICAL LAB (Lesson Bundle)
This bundle includes everything you need to implement a No Bake Cookie Dough practical lab as a summative assessment of basic measurement, sanitation, and kitchen lab skills.
Bundle Includes:
*Lesson Plan for 2-3 days of instruction- Word
*Rubric (blank for grading and complete with student criteria)- Word
*Lab Directions- Word/PDF
*Recipe Sheet- PDF
*Student Planning Sheet- Word/PDF
*Exit Ticket/Self-Evaluation Sheet- Word/PDF
*Crystal Ball Prediction sheet to explore the function of ingredie
Subjects:
Grades:
6th - 12th, Higher 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:
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:
![Preview of Molecular Gastronomy: The Future of Food? [LAB/LESSON BUNDLE]](https://ecdn.teacherspayteachers.com/cdn-cgi/image/format=avif,quality=70,width=525,height=525,onerror=redirect/thumbitem/Molecular-Gastronomy-Intro-Lesson-Lab-Debate-The-Future-of-Food--2707025-1657530438/750f-2707025-1.jpg)
Molecular Gastronomy: The Future of Food? [LAB/LESSON BUNDLE]
This 1-2 day food science/FACS lesson introduces the basic concepts and history of molecular gastronomy, the fusion of science and food! Students learn about the history of El Bulli and Ferran Adria and a basic introduction to molecular techniques and a demonstration/lab of algination. Students can use balsamic vinegar and/or honey to create alginated "pearls" to add to a deconstructed caprese salad.
Note: Agar Agar can be bought on Amazon or sometimes in specialty spice markets.
Lesson Includ
Grades:
7th - 12th, Higher Education, Adult Education
Types:
Knife Skills Recipe Bundle - FACS, FCS, Culinary, High School
I use all of these recipes during my Knife Skills unit in Culinary 1. I have included a copy of the recipe and the evaluation students fill out when they are eating. Each recipe indicates if it takes 1-2 days which is based off of my 50 minute classes.
Subjects:
Grades:
8th - 12th, Higher Education
Also included in:Â Knife Skills Unit Bundle - FACS, FCS, Cooking
BUNDLE: FCS Cooking Lab Starter Kit
Organize your family and consumer sciences class cooking labs using this starter kit! The bundle includes the following file to start and keep your labs running smoothly from start to finish:1. Cooking Lab Template2. Lab Manual3. Lab Manual Quiz4. 3-2-1 Cooking Demonstration Reflection Guide5. Lab Rubric6. Food & Nutrition Health Questionnaire7. Sanitation Tic Tac Toe Game8. Sanitation Checklist9. Kitchen Inventory Checklist10. Prepare Kitchen Cabinet Labels Whether it's preparing for lab, a
Grades:
7th - 12th, Higher Education, Adult Education, Staff
Types:
Fermentation - Food Science - Unit Bundle with Instructions, Recipes, & Activity
This mini unit bundle contains materials for 1 week of instruction in a food science course on the topic of fermentation. This Bundle Includes:Intro Powerpoint: Covers the basic mechanisms of fermentation as well as the health benefits and commonly enjoyed fermented foods (PPT Format - can upload to Google Slides)Digital Notebook: To go along with this powerpoint there is a student version that can be used as a digital notebook (PPT format)Two recipes: Fermented Homemade Ginger Ale & Soft Pr
Subjects:
Grades:
8th - 12th, Higher Education, Adult Education, Staff
6 Essential Nutrients: 9 Day Unit & 3 Day Lab (FCS)
After teaching students about the 6 essential nutrients with a nine day unit, students select ingredients for a omelet lab competition. Students select ingredients and identify how much of each nutrient is provided using the recipe. After selecting your recipe and planning for the lab, your group will create an advertisement for the omelet that explains the health benefits of consuming the prepared omelet. Lastly, your group will prepare the omelet and share your omelet and the advertisement wit
Grades:
7th - 12th, Higher Education, Adult Education
Types:
Foods 1 Graduated Skills Labs (First five labs for beginners)
This document has everything a teacher needs to guide beginning cooks in Foods 1 classes in kitchen labs. Designed to teach students to read recipes, understand steps, follow instructions, identify equipment (from photos) and carry out essential tasks like mise en place, cleaning and santizing.Recipes include:Frappuccinos, Muddy Buddies, Old Bay Cheddar Biscuits, Chocolate Chip Cookies and Rice with Gravy.The recipes are designed to build skills as students go. They also come with teacher notes
Grades:
6th - 12th, Higher Education
Types:
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