27 results
High school cooking homework $5-10
Food Safety Zone Safe Temperatures Print and Google Drive
This Food Safety no-prep, interactive resource helps teach and assess food safety in a variety of ways. Students will use their knowledge of cooking & life skills to accurately match food items with the corresponding temperatures to safely avoid food-borne illnesses. Students will learn the correct temperature of food to ensure safe food practices to avoid potential food-borne illnesses.This Resource Is Great For:◈ Independent Work◈ Cooperative Learning◈ Virtual & Distance Learning◈ Hom
Subjects:
Grades:
7th - 10th
Types:
Reading and Measuring a Recipe - Life Skills for Special Education Students
This special eduation worksheet packet has students read 5 recipes and answer 10 comprehension question off of each. There is also a measurement worksheet for students to demonstrate knowledge of bigger and smaller measurements and practice skills in doubling/cutting a recipe in half. Manipulatives like teaspoons, tablespoons, and cups to measure dry ingredients like rice can be helpful for students to visualize the measurement concepts for the last worksheet.This packet is meant for special e
Subjects:
Grades:
4th - 12th
Types:
Kitchen Basics Lapbook
This lapbook covers the basics of Alberta Curriculum for Foods Basics (FOD1010).
Check it all out in the Tutorial Video created for this lapbook
https://youtu.be/Ymyql-bbft4
Curriculum points for AB
1. describe and demonstrate factors relating to safety and sanitation
1.1 identify the need for personal hygiene
1.2 demonstrate appropriate hand-washing techniques
1.3 demonstrate proper sanitization of equipment and workspace
1.4 demonstrate ability to leave food preparation area in an appropri
Subjects:
Grades:
8th - 12th
Ratatouille Movie Guide | Food Science | No Prep | Answer Key Included |Research
Food science is the best science of all, and Ratatouille is the best movie to introduce students to the topic.Students will explore the movie with guided questions and open-ended questions to encourage them to think cognitively.Students will research the cooking technique "sous vide," learn about the competitive nature of the restaurant industry, and explore the relationship between the senses of smell and taste.Students will research a famous chef or scientist who has made significant contribut
Subjects:
Grades:
6th - 12th
Types:
The Making of a Chef Reading Quizzes; Culinary Arts; FACS; Careers; CTE
This is a set of 15 reading quizzes and answer keys to accompany the book The Making of a Chef by Michael Ruhlman.An excellent book for those students interested in working in the food and restaurant industry!Each quiz is 7 questions and this product comes with a helpful log for recording quiz grades for each and the dates students expect to take each quiz. This is helpful to keep students on track but able to read at their own pace as needed. There are 15 quizzes in total.Check out my reading q
Grades:
8th - 12th, Higher Education, Adult Education
Types:
Cooking with Kids A Journey of Flavor and Fun, Super Awesome, From 6 to 12 years
Cooking with Kids A Journey of Flavor and Fun - Super Awesome, Crazy Fun, Best Ever CookbookWelcome to "Cooking with Kids: A Journey of Flavor and Fun"! This delightful cookbook is your passport to the exciting world of cooking, where children can unleash their creativity and embark on delicious culinary adventures right in the comfort of their own kitchen. Whether they're baking scrumptious cookies or crafting colorful fruit kabobs, each recipe is a delightful journey filled with flavor, fun, a
Grades:
6th - 12th
Food Systems
The new way of teaching nutrition to upper middle school age students. For the most part my students understand that a donut/cookie is not healthy. This PDF will give them the reasons for organic and non GMO free lifestyle. We are in a new age of eating. A once healthy strawberry can be so laced with glyphosphate we need to make sure our students know.
Subjects:
Grades:
6th - 9th, Staff
Types:
National Food Guide Package - HFN201, Food & Nutrition
HFN201 Canada's Food Guide PackageDive into comprehensive nutrition education with my HFN201 National Food Guide Package, meticulously tailored for educators aiming to enlighten students about balanced diets and healthy eating habits. This all-inclusive resource is perfect for grades 9-12 and integrates seamlessly into health, nutrition, and food science curriculums.Package Includes:National Food Guide Overview PDF & PowerPoint Presentation: A detailed exploration of the National Food Guide,
Grades:
10th - 12th
Measuring Tools & Kitchen Math Student Practice Packet
In this assignment, students identify which measuring tools (and how many) are used to measure specific amounts of ingredientswrite out the math equation used to determine how much and how many of each measuring cup/spoon is neededdetermine the most efficient way to measure the ingredients (1/4 c. instead of 4 T.) use kitchen equivalentsBoth the student worksheet and teacher answer key is included.measuring spoonsdry measuring cupsliquid measuring cupskitchen equipmentmeasuring in the kitchenmea
Grades:
9th - 12th
My Foods: A Culinary Journey Presentation Pack
My Foods: A Culinary Journey Presentation - AssignmentThis is an innovative and interactive educational resource designed specifically for Food & Nutrition courses. This comprehensive pack is ideal for educators seeking to inspire their students to explore the art of cooking, understand nutritional values, and share personal culinary stories. It serves as a perfect tool for assignments, presentations, and engaging classroom activities.This pack includes:Detailed Assignment Brief: A guide for
Grades:
10th - 11th
Safety and Sanitation & Foodborne Illness Activity Packet | Use for Sub Plans!
This is a General Safety and Sanitation & Foodborne Illness Activity packet that can be used for emergency sub plans, supplement your lesson plans, or you can use for review! This is a great resource to printed, copied, and ready in a bin in case of emergencies or surprise schedule changes! :)There are 5 Activities in this packet:#1: Twelve general questions of safety and sanitation & Foodborne Illness#2: Ten vocabulary terms#3: Short vocabulary Frayer Model activity #4: Article Research
Grades:
6th - 9th
Types:
Serv Safe Food Handler worksheets | Family Consumer Science
In this file are worksheets for each section of the Serv Safe Food Handler course, along with an answer key for each. The sections include:Food Safety is ImportantGood personal hygieneControlling time and temperaturePreventing Cross ContaminationCleaning and Sanitizing
Grades:
10th - 12th, Adult Education
Types:
Food Technology Nutrition Assessment
A scaffolded food technology assessment with a focus on nutrition in New Zealand - this could be easily edited to fit the area/location of your school.This assessment would work well after a nutrition unit or a conceptual design unit - or both!Included in this resource is a marking rubric, a key words list, and 4 tasks including research, creating concepts and how to write a recipe. By the end of this task, students will have researched and designed their very own healthy snack.
Grades:
7th - 10th
Types:
Dairy: Butters and Cheeses Quiz
Google QuizMade for ProStart Level 2, Strand 3, Standards D & ECorrelates with the Dairy: Butters and Cheeses Slides18 PointsTrue/FalseMultiple ChoiceMatching
Grades:
7th - 12th
Types:
Also included in: Dairy: Butters and Cheeses Lesson Bundle
ALL ABOUT FLOUR: A RESEARCH PROJECT GRS. 6-12, HS COOKING/CULINARY SCHOOL
This is an internet research project on flour. It covers many types of flour, flour production, and a quiz. Knowledge is power. Teachers: Don't forget to pull out the answer key before distributing this booklet. Use this project for a grade, in lieu of an assessment. Cooking is a lasting memory. Thanks so much for visiting. We are humbled. Also, this might be a good assignment for the Thanksgiving holiday. The answer key is included for the quiz. Happy Baking, America!
Subjects:
Grades:
6th - 12th, Adult Education, Staff
Types:
Dairy Milks, Creams, and Cultured Dairy Products Quiz
Made for ProStart Level 2 Strand 3, Standards A-CCorrelates with the Dairy Milks, Creams, and Cultured Dairy Products Slides10 Questions
Grades:
7th - 12th
Types:
Also included in: Dairy Milks, Creams, and Cultured Dairy Products Lesson Bundle
Cleaning & Sanitizing Lab Procedures Presentation/Notes + Infograph assignment
Bundle Includes: Cleaning & Sanitizing Presentation Cleaning & Sanitizing Guided Notes for StudentsAlso includes 25 point info-graph assignment for students with instructions and an example.Presentation/Guided Notes Topics include: Daily objectiveMaterials used to clean and sanitize surfaces during cooking labsCleaning and sanitizing surfaces procedures/stepsMaterials used to properly clean and wash utensils during cooking labsHow to properly clean and wash utensils during cooking labsKi
Grades:
6th - 12th
Macronutrients Matching Worksheet
PDF worksheet matching key words from Macronutrient portion of the Nutrients lesson
Grades:
9th - 12th
Types:
Spanish Food (La comida)- Student Choice Homework
This is an assignment where students have 3 different choices for 3 different types of assignments. It is set up like a Tic Tac Toe board and students are asked to choose one assignment from each of the three areas: Vocab, Culture and Grammar. The choices are all about food and cooking and allows students to be in control of what type of assignment they do. Will they pick to make a video, write a song, journal or cook for the class? There is something for everyone and this can easily be adapted
Subjects:
Grades:
7th - 10th
Stage 6 SLR Healthy Lifestyles - Authentic Assessment Task
This editable Assessment Task aligns to the 'Healthy Lifestyles' module from the Sport, Lifestyle and Recreation Stage 6 Program. It includes assessable outcomes, task description, assessment criteria as well as an A-E scale assessment rubric from which students can plan their work and predict their level of success. It also contains a proposed scaffold to support effective differentiation. The Assessment Task requires students to complete the following:Students are required to practically apply
Subjects:
Grades:
10th - 12th
Types:
Food Recalls and Restaurant Inspections
Investigate recent items recalled by the FDA and local restaurant inspections.
Grades:
6th - 12th, Higher Education, Adult Education, Staff
Types:
Modern World European History Hunt: First Renaissance Kitchen & Cookbook—Scappi
OverviewThe development of clean kitchens, clear recipes, and food conventions really took off during the Renaissance. The first ‘celebrity chef’ was a man named Bartolommeo Scappi, who wasthe Pope’s cook for many years and eventually wrote a book, The Opera, in which he gives extensive etchings of kitchens, utensils, and cooking methods. This ‘first modern cookbook’ remains a fascinating, rare text. Before Hunting, students could watch this lecture from Deborah Krohn and the Getty Institute abo
Grades:
9th - 12th, Higher Education
Types:
Sculpting with Food
This is a art lesson designed to be taught virtually or in a classroom setting. The project is engaging and fun for the students to create. It does require use of some technology.
Subjects:
Grades:
4th - 12th, Higher Education, Adult Education
Types:
Reading comprehension - How the French Manage to Stay Slim
For use with http://news.bbc.co.uk/1/hi/health/3916959.stmQuestions to test concept, context and content, plus short essay assignment.Food and eating are topics of universal interest.
Subjects:
Grades:
9th - 11th
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