58 results
Life skills laboratory microsofts
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:
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
Lifetime Nutrition and Wellness: 7 Units (Texas TEKS)
All 7 Units are included in this bundle. Please see descriptions of each unit in my store.3, 6 weeks tests are included as well as learning plans. There are more lessons in this product than can be used in a semester. This product was developed by a Registered Dietitian.
Grades:
9th - 12th
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:
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:Â Financial Literacy Class Bundle
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
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
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.★
Subjects:
Grades:
4th - 12th, Adult Education
FFA Emblem Cookie Lab
This lab is great for introducing the FFA emblem to students. Students will assemble a emblem in a fun way by creating their own FFA emblem with cookies and candy. This lab includes 6 review questions with a answer key aswell.
Grades:
7th - 9th
Types:
Egg Cooking Methods Rubric and Lab Sheet
This includes a slide presentation** that includes videos and various preparation techniques for eggs including: Sunny Side Up, Basted (steamed), Over-Easy, Poached and Hard BoiledIt also included a rubric and worksheet with recipes for each type of egg and post-lab questions for when the lab in completed. If you allow your students to cook with a sub, this does work as a sub plan. **Please note: the slide presentation is linked at the top of the worksheet. ProStart Objectives3.6 List the charac
Subjects:
Grades:
9th - 12th
Types:
Also included in:Â Egg Presentation and Cooking Methods Lab Bundle
Lifetime Nutrition & Wellness, Unit 5 Food Management (Texas TEKS)
This is unit 5 of 7 units using Texas TEKS. This unit includes power points with graphic organizers, simple recipes, recipe planning and alteration activities and pre-printed objectives to make your administration happy. 20 days of activities included, however, one of the learning modules is covered in unit 4 as well; adjust learning plans as needed. The 2nd 6-week test is included in this unit. It will reflect information from units 3, 4, and 5. Please see my store for these products.
Subjects:
Grades:
9th - 12th
Also included in:Â Lifetime Nutrition and Wellness: 7 Units (Texas TEKS)
Which Ingredient is Missing?
Lab information for measuring & following recipe directions correctly. Questions/Key for baking ingredients functions, 2 sets of lab recipe sheets for which is the missing ingredient - chocolate chip bar cookies, brownie bars
Subjects:
Grades:
6th - 11th
Types:
Beginner Sewing Project Rubrics
Sewing rubrics for beginning sewers are provided with this file. This includes self assessments as well as rubrics for teacher evaluations of projects. All materials within this lesson, unit, or resource are created by me and are protected by copyright law. The purchasing teacher has license to make copies for her students, or post on online classroom such as Google classroom. The purchasing teacher may NOT share this resource with other teachers in person or by electronic means without permissi
Grades:
8th - 12th, Higher Education, Adult Education
Types:
Modified Chemistry Experiment; Chemical Reaction; boardmaker
This is modified from the middle school chemsitry curriculum. It aligns with two Alternate Maryland State Content Standards:
Science 4.D.3.a: Investigate and describe the occurrence of chemical reactions using the following evidence: Color change, Formation of a precipitate or gas, Release of heat or light
Reading 2.A.1.b :Given a set of directions/instructional manual/set of rules, student will read the functional document and follow the steps.
This is modified for students who are in an i
Subjects:
Grades:
4th - 12th
Types:
How to Make Pizza Dough Power Point
How make Pizza Dough Power Point, notes sheet/key, pizza dough notes, Lab Pizza Dough Recipes included: 6 Pizza Dough recipe variations, 4 Healthy Whole Wheat Pizza Dough variations, 3 Dessert Pizza recipes,
Subjects:
Grades:
6th - 12th
Adulting 101: Laundry: Stain Removal Activity (Google Doc)
This product contains two different activities:1) Stain Removal Research (research how to remove 9 common stains) 2) Stain Removal Lab data collecting sheet (use for data collection during a stain removal lab)
Grades:
6th - 12th
Types:
Also included in:Â Adulting 101: Laundry Bundle (Google & PDF)
Muffins 101 Power Point
Muffins 101 Power Point, Student Questions and Key for Power Point, includes Muffin Method directions, basic ingredients, additions to muffin recipes, functions of ingredients, baking instructions; Word document of 17 recipes including 3 basic recipes, common problems chart, muffin size chart, and muffin baking tips
Subjects:
Grades:
6th - 12th
Group Lab Plan
This is a product that I used in my Foods and Nutrition classroom every time we planned a cooking lab. Students need to fill the form out with their kitchen group to assign jobs, write out all equipment they will need to get out, all the ingredients they will need to measure, and also copy the recipe to assign steps to each member of the group.
Subjects:
Grades:
6th - 12th
Types:
Liv Env - Scientific Method Lesson 4 - using Nearpod - WRITING EXPERIMENTS
Are you looking for a tool that can freely supply a student with all the information needed to teach them with very little or no work from you? Well then this is the resource for you. This tool will prompt students with critical thinking exercises and challenges that address key ideas but supply the explanations as well. This teaching device can be provided to students in a full class forum or can be assigned as independent study. The following lesson is one of many to engage students in the ent
Subjects:
Grades:
7th - 11th, Higher Education
Types:
NGSS:
3-5-ETS1-3
, MS-ETS1-1
Beginning Culinary Food Techniques Power Point & Lab Sheets
Culinary Food Techniques Power Point which include breading, browning/searing, dicing, folding, making pan sauces, making roux, making vinaigrette, rolling out pie dough, fluting pie crust edges, segmenting citrus, & tempering; plus Food Lab Sheets - choose between 2 evaluation sheets, 2 lab plan sheets, 4 makeup lab forms, and a time work plan sheet, rotation duties sheet, market order sheet, grocery list sheet, grading lab procedures sheet for students, then safety & sanitation form sh
Subjects:
Grades:
6th - 12th
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