515 results
Family consumer sciences laboratories under $5
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
Knife Cut Placemat & Lab Idea Document for Culinary, FCS Foods
This Knife Cut mini bundle is meant for a Culinary Arts course or Family & Consumer Science Foods course.
In this listing you will get:
1) Knife cut placemat- 8 1/2-11" document that has boxes for 8 cuts. Each box has the name of the cut, size description of the cut and an exact shape of the cut.
2) Lab Idea Document- This document describes how I have used the knife cut placemat and how I fit it into a lab.
3) Knife Cut Dough Recipe- This is a recipe of a dough I have the students ma
Grades:
9th - 12th
Foods Lab Planning Evaluation Sheet | Family Consumer Sciences | FCS
A Foods Lab Planning and Evaluation Sheet for Family and Consumer Sciences teachers to give to students to fill out each time they have a cooking lab and for them to use to grade each group every lab! 2 versions to choose from. Print back to back so the planning sheet is on the front and the evaluation is on the back!UPDATE: Now also includes an editable PPT file version so you can edit it to your class needs!! Make any changes you want and then save as a PDF and print for your students!Lab Plan
Grades:
6th - 12th
Types:
Also included in: Kitchen Foods Lab Resources BUNDLE | Family Consumer Sciences | FCS
Identifying Sewing Equipment
Are you looking for a modern version of sewing equipment or tools? Is your copy looking dated and has been photocopied a few dozen times? This is a digital file with clear images of sewing equipment found on 2 pages. Students in your Sewing and Textiles classes can start the course learning about notions and tools used in the sewing laboratory prior to beginning their course. They learn both the proper name of the tool as well as its function.
There are a total of 17 tools to identify. A
Grades:
6th - 12th
Types:
Safety in the Kitchen (common safety scenarios)
Having taught Foods for almost 20 years, I often see the same kitchen safety concerns every year! Therefore, I have created individual scenarios that lead to a good class discussion or role playing (safely!), that will help students understand and learn the dangers when working with so many other students in ONE room.
This is a 2 page assignment allowing students to fill in their answers addressing the safety concern in each scenario. There are a total of 8 scenarios provided. No answer ke
Subjects:
Grades:
4th - 12th
Types:
Egg Lesson and Lab Activity for Culinary Arts, Foods, Nutrition FCS
Includes the Powerpoint lesson and guided notes from my Egg Lesson and Lab from Egg Lab Idea... all bundled to save you $Students learn about the 5 basic egg preparations then have a chance to put their knowledge in actionGreat for High School Culinary Arts, Nutrition, and FCS Foods CoursesFile Includes:- 11 slide PowerPoint (PDF and original format)- 2 pages guided notes (PDF and WORD)- 1 page lab instructions (PDF and WORD)- 5 page Egg Recipes (PDF and WORD)
Grades:
9th - 12th
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
Types:
Kitchen Lab Procedures Crossword Puzzle | Family Consumer Sciences | FCS
This kitchen lab procedures crossword puzzle is a fun and engaging way to help food and nutrition students learn the expectations and rules of the kitchen when cooking. You can use this crossword puzzle to quiz them or as a way for them to take notes while teaching them your lab procedures.Answer key included!Crossword Puzzle includes:You must wash your hands before you start cookingIf you have a cut, you must wear gloves the entire time cookingTie back long hair while cookingUse equipment in th
Grades:
6th - 12th
Types:
Also included in: Kitchen Foods Lab Resources BUNDLE | Family Consumer Sciences | FCS
Kitchen Safety powerpoint presentation, assignment, & bulletin organization
***8/15/2021*** Currently experiencing download issues with this product. You may have to email me (kckensinger@gmail.com) for access until resolved. Ready to establish kitchen safety norms and expectations? Check out this great download! Kitchen Safety Google Slides presentation is full of important knowledge your students will need to know for successful and safe food labs all year. The presentation is editable, allowing you to personalize to your classroom if desired. The presentation has exa
Grades:
9th - 12th
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:
Pies & Tarts Powerpoint for Culinary Arts/ Foods Course
This Pies & Tarts Powerpoint is meant for a FCS culinary arts or foods course. The powerpoint is a 31 slide powerpoint that goes in depth on pies and tarts. The power point topics include:PiesDough- Flour, Fat, LiquidMixingFlaky DoughMealy DoughRolling & FormingFillings- Fruit fillings, Liquid Fillings, Cream & Chiffon fillingsTartsDough- Short Dough & Sweet DoughBlind BakingFillingsDecorationsHere are the other products that I have in the pies & tarts unit:Guided NotesPri
Grades:
9th - 12th
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:
Kitchen Knife Skills and Safety Blended Lesson Stations- EdPuzzle, Flipgrid.
Want to teach you students proper kitchen knife safety and skills but not ready to give the whole class a knife at the same time? Engage your students with a blended lesson model on kitchen knife safety and skills. Students will "visit" 4 "stations" (some digital, some hands-on) to learn the proper knife safety and skills before hitting the kitchen. Follows the Blended Learning Model Phase 2 (students work at their own pace and choose "stations" in any order. Stations include:Mini Lesson Station
Subjects:
Grades:
7th - 12th
Types:
Toy Analysis LAB BUNDLE : Child Development & Milestones through Play
This lesson and interactive lab teaches students the basic develiopmental milestones of childhood from birth to age 10+. Students will learn the different aspects of development (physical, emotional, social, intellectual, verbal), and will analyze different basic childhood toys to determine which age(s) they might be appropriate for based on different milestones.
Bundle Includes:
*Blank notes sheet
*Powerpoint to guide lesson
*Lab analysis sheet
*Complete lesson plan
KEY NOT INCLUDED, AS ANSW
Subjects:
Grades:
7th - 12th, Higher Education
Types:
Kitchen Lab Procedures Editable Slides | Family Consumer Sciences | FCS
This kitchen lab procedures editable slides provide a template for you to help teach your food and nutrition students the expectations and rules of the kitchen when cooking. You will get ideas for how expectations and routines that I have when we cook but will be able to customize for your specific needs. This resource also includes a BONUS alternate cooking lab assignment linked in the speaker notes of the slides!!Slides include:Lab ExpectationsHair & JewelryWashing HandsWearing GlovesKitch
Grades:
6th - 12th
Types:
Also included in: Kitchen Foods Lab Resources BUNDLE | Family Consumer Sciences | FCS
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:
Cakes Powerpoint for Culinary Arts/Foods course
This Cake powerpoint and lab idea bundle is meant to be used in a family and consumer science culinary arts course or foods course. The 38 slide powerpoint is an in depth look into cakes that goes over the following topics:CakesCake Ingredients- flour, shortening, sweeteners, eggs, liquidMixing Methods- Creaming Method & Sponge MethodCommon Cake ProblemsPan PreparationBakingFilling & Assembling LayersFinishing & DecoratingCake GlossaryHere are the other products that I have in the c
Grades:
9th - 12th
Salads & Dressings Powerpoint and Lab Ideas for a Culinary FCS Foods Class
This Salads and Dressings powerpoint and lab idea bundle is meant to be used in a family and consumer science culinary arts course or foods course. The 41 slide powerpoint is an in depth look into salads and dressings that goes over the following topics:
Intro
Appetizer Salads
Main-Course Salads
Salad Bars
Types of Salads- Simple, Composed or plates, bound and marinated
Common Salad Greens
Ready To Eat Greens
Preparing Salad Greens- Cutting, Washing, Drying
Salad Dressings
Simple Vinaigrette
May
Grades:
9th - 12th
Eggs Powerpoint for FCS Culinary Arts/Foods Course
This Eggs powerpoint is meant to be used in a family and consumer science culinary arts course or foods course. The 33 slide powerpoint is an in depth look into eggs that goes over the following topics:Egg OverviewEgg CompositionPurchase FormsEgg GradingMass CandlingEgg SizesStoring EggsEgg SafetyEgg FunctionsEgg SubstitutesEgg Terms to KnowI use Goodheart Wilcox's Culinary Professional book for my class.Here are the other products that I have in the eggs unit:Guided NotesDigital WorksheetLab Al
Grades:
10th - 12th
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:
Kitchen Safety Scenarios - A Powerpoint Presentation
This is a Powerpoint presentation with:14 kitchen hazards graphically presented to generate discussion about the importance of kitchen safety. An answer key is included for these. 10 additional kitchen hazard scenes are included for more discussion. Display on your projector to help students identify what hazards are considered dangerous in a kitchen.
Subjects:
Grades:
4th - 12th
Lab Grading Rubric for Foods, Culinary Arts, Nutritions and Lab Based Food FCS
100 point scale grading rubric for Lab based foods classes in Family and Consumer Science. Ideal for group grading.
Grades:
7th - 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
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