226 results
Cooking laboratory microsofts
Culinary Arts/Foods Course GROWING BUNDLE + 25 Bonus Files & Lesson Plans
This listing is for EVERYTHING in the folder of my shop labeled "Culinary Arts/Foods" (Link: https://www.teacherspayteachers.com/Store/Goodbye-Home-Ec-Hello-Fcs/Category/Culinary-Arts-Foods-81937 ) This bundle is currently priced at $45 cheaper than if you bought all the files individually plus has a ton of included bonus files (see below).In addition there are over 25 bonus files (including tests, other video worksheets, finals, cleaning job cards, etc) AND ALL MY LESSON PLANS FROM LAST YE
Grades:
9th - 12th
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
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
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
Also included in:Â Culinary Arts/Foods Course GROWING BUNDLE + 25 Bonus Files & Lesson Plans
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
Also included in:Â Culinary Arts/Foods Course GROWING BUNDLE + 25 Bonus Files & Lesson Plans
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
Also included in:Â Culinary Arts/Foods Course GROWING BUNDLE + 25 Bonus Files & Lesson Plans
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
Also included in:Â Culinary Arts/Foods Course GROWING BUNDLE + 25 Bonus Files & Lesson Plans
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
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
Open A Restaurant Project for Prostart
This activity can be used as a final culmination of several topics in Prostart, including kitchen management and costing out of recipes. Students work in groups to design a restaurant, including: its theme, sampling of the menu, costing out items from the menu, and even preparing a dish they would theoretically serve in their restaurant. It will take about 2 days for planning and a third day for recipe completion.
Grades:
9th - 12th
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
Biological Macromolecules Lesson - Menu Creation & Model Construction
Teenagers love talking about food - and this lesson gets them applying those conversations to biological macromolecules. Students identify the composition of common foods and later plan a menu around a popular dietary fad of their choice.
Your purchase includes a 35 color slide PowerPoint, student notes handout, menu foldable, and handouts describing several different popular diets. Provide input over new content with the PowerPoint to guide you; focus student attention with fill-in-the-blank n
Subjects:
Grades:
6th - 12th
Also included in:Â Cell Unit (Five 90min Lesson Bundle with Labs, Activities, and Assessment)
Foods Lab Evaluation Sheet 2 - Teacher Version
This is another template to collect data / assess and evaluate students' performance in the foods lab.
This template is in an Excel format so you can have a master copy for your students' names and change and edit as you go.
The categories for assessment are:
Prepared
Organization
Product
Clean Up
There are 3-4 criteria that fall under each category.
Subjects:
Grades:
4th - 12th
Types:
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
Cooking Utensils Vocabulary
Cooking Utensils Vocabulary contains a vocabulary list and definitions along with vocabulary matching and answer worksheets. If teaching Life Skills or Cooking classes, this lesson is a great complement to your lesson plan. If you're looking to delve into the world of cooking and Recipes, please check out my Reading FoLife: Cooking and Recipes lesson plan at: http://www.teacherspayteachers.com/Product/Reading-For-Life-Cooking-and-Recipes-701915
Subjects:
Grades:
5th - 9th
Types:
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:
Custards Buttercreams & Foams Powerpoint for FCS/Culinary Arts
This Custards, Buttercreams and Foams powerpoint and lab idea bundle is meant to be used in a family and consumer science culinary arts course or foods course. The 28 slide powerpoint is an in depth look into custards, buttercreams and foams that goes over the following topics:IntroductionCustardsStirred CustardsPastry CreamCreme AnglaiseBaked CustardFoamsWhipped CreamMeringueFrench MeringueSwiss MeringueItalian MeringueMousse & Bavarian CreamButtercreamsAmerican ButtercreamFrench Buttercrea
Grades:
9th - 12th
Also included in:Â Culinary Arts/Foods Course GROWING BUNDLE + 25 Bonus Files & Lesson Plans
Microwave Marshmallow Experiment
This is a science lesson I usually use around Valentine's Day for our "Candy Science" theme. Students watch and record what they see as the 90 seconds go by. After we turn chocolate santa marshmallows into tasty Smore snacks to go with our camping theme!
Subjects:
Grades:
1st - 4th
Types:
Basic Ingredients of Baking Power Point/Activities/Student Notes/Key
Basic Ingredients of Baking Power Point, Types of Ingredients, Function/Purpose of Ingredients, Measuring Techniques of Ingredients, Included 27 types of flours, flours with gluten, tips for flours, leavening agents, eggs, fats/oils, sweeteners, liquids, salt, extracts/flavorings,3 Activities - Ingredients Blank Chart/key, Flour Comparison Chart/Questions, Pastry Lab Comparison & Chart/Pastry Recipe, Sweetener Comparison Chart, Student Notes Printable, 51 slides - gives lots of information o
Subjects:
Grades:
6th - 12th
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
Cupcake Wars Project
Use this as a group project to really get the kids pumped! Included is the project guidelines with day by day instructions, a judge's rubric, and the project rubric worth 200 points.
Subjects:
Grades:
9th - 12th
Types:
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