158 results
Family consumer sciences laboratories for Google Apps
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
Student Foods Lab Recipes | Food & Nutrition | Family Consumer Sciences | FCS
This is a Google Drive folder with a growing amount of foods lab recipes for students to make in your Family and Consumer Sciences foods class. I use these recipes with my 8th graders but I am sure other grades would be perfectly capable of making them as well. I will continually update the folder with more recipes and the price will go up when I do that but if you have already purchased this resource you will automatically get those!*The recipes in the folder are PDFs and NOT editable. If you w
Grades:
6th - 9th
Types:
Also included in: Kitchen Foods Lab Resources BUNDLE | Family Consumer Sciences | FCS
Cupcake Wars Project and Lab (In-Person & Virtual)
Here is a cupcake wars project and lab for any foods class or bakeshop FCS class. This resource includes the slides presentation I went through with students BEFORE the project, the rubric, judges scoresheet, and student planning sheet. It ALSO includes a virtual slides assignment for my students who were quarantined at the time of the project. I used this as the final in my Bakeshop class and my students LOVED it! Some students who weren't in this class told me they want to take Bakeshop next y
Subjects:
Grades:
6th - 12th
Types:
Business Law Class Case Study | Digital Activity/Project | PATENTS & SCRUB DADDY
This is a NO PREP, Business Law digital activity where students EXPLORE patents, DISCOVER types of patents, and LEARN why patents are necessary for businesses. All while using POPULAR and FUN products to illustrate real-world examples! My students ❤️ this CRITICAL THINKING activity. Students do a case study on the SCRUB DADDY. I choose to watch the videos WITH my class in this particular lesson and then have them complete the digital activity on their own.Also includes a lesson on Shark Tank
Grades:
9th - 12th
Types:
Quick Breads - Full Unit!
This product is everything you need for your quick breads unit in your culinary classroom! This purchase is fully Google compatible and ready to be utilized on your online learning platform!This purchase includes the following:Google Slides Presentation - visually appealing with information from the "On Baking" textbookGoogle Docs Notetaker - guided notes for your students to follow alongGood Docs Extended Notetaker - guided notes that includes an extension activity for your studentsLab Recipes
Grades:
9th - 12th
Types:
Taste and Smell: Being a Food Critic, FACS Food Lab Lesson- Family and Consumer
DescriptionThis download can be used digitally or in person for students to explore critiquing food. This lesson is a great way to teach students how to evaluate their food labs without using the words great and good. It teaches students how to go beyond yummy and gives them descriptive words with positive and negative meanings that they can use instead. Included are...★Lesson being a food critic★Video on what is a food critic★Video on bulut to have students understand differences in opinions
Subjects:
Grades:
5th - 12th
Apple Crisp Food Lab
Need Help Facilitating a Food Lab for 20-30 students??? Look no further!This power point presentation is a 4 day lesson plan for conducting a food lab.Day 1 : Lab Planning Student Task Sheets, Recipe, and Food/Kitchen Safety Questionnaire included Day 2: Lab Demonstration Day Step by step recipe and measuring demonstration video includedDay 3: Lab Day Teacher Food Lab Rubric (50 pts), 45 minute time line, and Kitchen Group Template includedDay 4: Apple Crisp Reflection and Review Google Qu
Subjects:
Grades:
5th - 8th
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
Distance Learning: "Making Babies" (Punnett Square) Digital Lab
Teacher Suggestions:Post as a whole assignment on Google Classroom instead of many different posts (which are confusing to the kids.) Think of it like a resource bankSet deadline on classroom to the last day of the week in order to give students optimal time to complete tasks5 E's: Engage Explore Explain Elaborate EvaluateObjective: Students will be able to identify and evaluate the differences between an Exothermic and Endothermic Reactions.Connections: To be used in after the Distance Learning
Grades:
7th - 10th
Types:
NGSS:
MS-LS3-1
, MS-LS3-2
Restaurant Lab
This listing is for a restaurant lab I do with my culinary fundamentals students for their final exam! It is a fun way for students to showcase what they have learned not just to me, but to guests we invite to their "restaurants."In this listing you will receive:A schedule of what to do when3 different Hell's Kitchen show worksheetsSample menus and recipesNapkin folding and place setting tutorial linksA restaurant guest Yelp review formA teacher grading rubricReservation sign up form for restaur
Subjects:
Grades:
9th - 12th
Types:
Also included in: Culinary Fundamentals Bundle!
"The Quest to Find the Best!" Chocolate Chip Cookie (Scientific Taste Test)
Science meets baking in this project to find the "best" chocolate chip cookie!Through this activity students will be able to see and taste the science of cookies as they identify how ingredients function in a baked good. Students will use data given from 6 recipes to predict the final outcome of the cookie. The recipes will then be prepared in class in order to complete a taste test analysis in which students will identify the outcome and if it aligns with their prediction. The folder to complet
Grades:
7th - 12th
Types:
Labs And Kitchen Projects Bundle For The Culinary High School And FCS Classroom
How to teach a hands on practical subject online!! These projects may help you solve some of those issues by having students create with what they have on hand at home in some cases, or using a prescribed recipe in other cases. Uses whatever students have at home:At Home Cooking ProjectPlating and Saucing Design ProjectUses a recipe Yeast Rolls (rolls)Take Home Soup (minestrone style soup)Eggstravaganza (microwave eggs)National Standards for Family and Consumer Sciences Education8.2 Demonstrate
Grades:
9th - 12th
Types:
CCSS:
Quick Bread Stations
Try getting your kids engaged in the content with these stations! Take a break from lectures and notes! This is a modified version of my Quick Bread slides with guided notes, this is more interactive. Students will work in teams of 4 (but can work for teams of 3-5, too!) to go through the "tasks". There are 6 tasks they will complete:Task #1 What is a quick bread?Task #2 The Muffin MethodTask #3 Biscuit MethodTask #4 Determine the Mixing MethodTask #5 Chemical Leavening AgentsTask #6 Functions o
Grades:
9th - 12th
Types:
Macaroni & Cheese Lab + Good Eats Video Guide
By purchasing this product you will receive access to three Google Docs, ready for printing or to be posted digitally.1. Video Guide: The video guide is for the episode of Good Eats: Use Your Noodle (For Whom the Cheese Melts) where Alton Brown shows viewers how to make macaroni and cheese three ways: baked, stovetop, and fried. Topics covered include selection of bakeware, noodle and cheese selection, creating a roux and a bechamel sauce. 2. Answer Key: Full answer key included on a separate do
Grades:
7th - 12th
Types:
Natural Dye Lab: Fashion Design 1 (Directions, Notes, & Stations)
I created this “Natural Dye Lab” the first year I taught Fashion Design. I have always been an advocate for the purpose and use of fashion design and how it so frequently overlaps with other content areas…LIKE SCIENCE!! The Science of Fashion is fascinating when you start looking into it and I love to help students explore how science and fashion go hand in hand! This lab will help students gain a better understanding of naturally occurring dyes that can be made from things at the grocery store
Grades:
9th - 12th, Higher Education
Types:
Budget Mini Unit With Project!
In this listing you will receive a week's worth of budgeting lessons/activities (for 45-minute periods). There is also a budget project for students for which they will track their spending and income for a month's time.Included in this mini unit:A timeline for when to present what to studentsBudgeting Google slides presentation and printable guided notes for studentsBudget for a Month assignment explanation and templateSample budget worksheetBudget meals assignmentBudget meal lab
Subjects:
Grades:
9th - 12th
Also included in: Financial Literacy Class Bundle
Valentine's Day Cupcake Decorating Lesson Plan - FACS, FCS, Baking, Kitchen
Are you looking for a delightful and engaging activity to celebrate Valentine's Day with your students? Look no further! Our comprehensive Valentine's Day Cupcake Decorating Lesson Plan is the perfect solution for teachers seeking a fun and creative culinary experience for their students. This all-in-one package includes everything you need to turn a regular school day into a sweet and memorable celebration.Key Features:Valentine's Day Cupcake Decorating Lesson Plan:Engaging one-day decorating l
Grades:
4th - 12th
Types:
French Cuisine Learning Segment - FACS & Global Foods
Explore French Cuisine with this fun learning segment!Created to be used in a Culinary or Global Foods course, students will be able to learn about French cuisine in a lecture style class and then prepare a regional dish!Included in this learning segment:a 24 page slideshow containing background information on French Cuisine History, a Regional Overview, Cooking Methods, and Mother Sauces.2 Regional Recipes (Breakfast Soufflés & French Onion Soup)1 Recipe Worksheet for SoufflésFrench Vocabul
Grades:
Not Grade Specific
Types:
Also included in: Global Foods Resource Bundle - Family and Consumer Science
Science of Ice Cream and Freezing Point Depression Google Classroom Virtual Lab
Learn all about the science, physics, and chemistry of Ice Cream in this virtual science lab perfect for teaching about freezing point depression, solutes, solvents, and more! A fun lesson for end of the year, summer, or all year for middle and high school students by teachwithbri!Made by a certified teacher!Straight from my classroom to yours!Lab experiment: How does freezing point depression influence the taste of ice cream? Lab- ice cream is made using different methods to determine how freez
Grades:
7th - 12th
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
Subjects:
Grades:
6th - 12th, Adult Education
Types:
Also included in: Nutrition Growing Bundle | FCS | Culinary | Cooking
Recipe Annotation & Conversions Lab - Cannoli Dip & Chips
With this lab activity, students will see kitchen math and recipe conversions come to life!This class activity asks students to adjust the recipe yield, calculate recipe conversion factor and calculate new measurements for 3 recipes: Baked Cinnamon Chips, Homemade Whipped Cream, & Cannoli Dip (which uses the whipped cream as an ingredient).We typically spend two 45-min. class periods working on the math and "pre-lab" assignment. (Depending on the class and their comfort with fractions, 60-75
Grades:
9th - 12th
Types:
Salads Unit: Slides for 5 Lessons, 5 Labs (12 Recipes)
Salads Unit SlidesProStart 1 - Strand 15Objectives:1. Students will understand the parts of a salad, be able to identify various types of tossed green salads, and prepare multiple tossed green salads and their correlating dressings.2. Students will be able to differentiate among various oils and vinegars and prepare various pasta, grain, or legume salads.3. Students will understand the roles of salads on a menu and identify and prepare composed salads.4. Students will understand the meaning of d
Grades:
9th - 12th
How to Read Food Labels & Baked Potato Bar Lab!
This Google slides presentation is a brief explanation of how to interpret a food nutrition label and make it meaningful to an individual. Portion sizes are presented as well as analyzing a sample label and dissecting a recipe to try to determine nutrient content.An optional baked potato bar lab suggestion is included!
Subjects:
Grades:
9th - 12th
Indian Cuisine Learning Segment - FACS & Global Foods
Explore Indian Cuisine with this fun learning segment!Created to be used in a Culinary or Global Foods course, students will be able to learn about French cuisine in a lecture style class and then prepare a regional dish!Included in this learning segment:a 21 page slideshow containing background information on Indian CuisineGuided notes2 Regional Recipes (Chicken Curry & Fruit Parfait)1 Recipe Worksheet for Chicken CurryJigsaw Activity on South East Asian ReligionsAnswer Keys!Similar Global
Grades:
Not Grade Specific
Types:
Also included in: Global Foods Resource Bundle - Family and Consumer Science
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