21 results
Cooking homework for Microsoft PowerPoint
![Preview of Pomp and Circumstance [Elgar] - Boomwhacker Play Along Video and Sheet Music](https://ecdn.teacherspayteachers.com/cdn-cgi/image/format=avif,quality=70,width=525,height=525,onerror=redirect/thumbitem/Pomp-and-Circumstance-Elgar-Boomwhacker-Play-Along-Video-and-Sheet-Music-8137432-1701428251/750f-8137432-1.jpg)
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
Teaching the basic rules of the Italian language in two weeks or less
Learn the basic Italian grammar, past, present, future, regular and irregular verbs, in addition to many other rules.
Subjects:
Grades:
10th - 12th, Higher Education, Adult Education
HFA4U - Micronutrients (vitamins and minerals)
This lesson will discuss micronutrients including vitamins and minerals. There will be discussion on water soluble and fat soluble vitamins, and how they work. Also, minerals will be discussed with focus on their key functions. There will also be a brief discussion on supplements and water.
Learning Goals:
Identify the sources of macronutrients
Explain the functions of macronutrients (including carbohydrates, proteins and fats)
Describe the cause and symptoms of macronutrient deficiency
Explai
Subjects:
Grades:
11th - 12th, Higher Education
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
ProStart Meat Slide Presentation and Digital Study Guide Bundle
This bundle includes a Google Form Digital Study Guide/ Worksheet for students to complete independently that aligns with ProStart Level 2, Chapter 16 in the Foundations of Restaurant Management Textbook (2nd edition). It also includes an updated slide presentation over the meat chapter (with Nearpod option).
Grades:
9th - 12th
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:
What's On Your Plate? - A Food Waste and Sustainability Take-home Project
Get your students and families involved in this take-home assignment about the meals at home! It can be part of the theme of Food Waste and Food Sustainability, Healthy Food and Bodies, part of an inquiry-based method project or a home-based learning project.Instructions for the activity: The duration of this take-home activity can be 3 to 5 days.Have your child or yourself take a picture (with a phone or camera) of your child’s breakfast, lunch and dinner for 3 to 5 consecutive days.Upload the
HFA4U - Preserving Nutrients in Foods
In this lesson, the importance of proper food handling is discussed when it comes to nutrient preservations.
Learning Goals:
Discuss stages at which the nutritional content of food may be impacted
Use appropriate food preparation methods to maintain nutritional value
Demonstrate an understanding of appropriate strategies for food preparation
Ontario Curriculum Expectations covered: B1.3, B2.2, E3.6
Subjects:
Grades:
11th - 12th, Higher Education, Adult Education
HFA4U - Portion Sizes and Why they Important
This lesson will discuss the importance of following current portion sizes (as outlined by the food guide) in impacting one's nutritional status and health.
Learning Goals:
Understand portion sizes as outlined by the food guide
Be able to measure portion sizes accurately
Analyze recipes with reference to portion sizes
Explain the significance of portion sizes, specially in the context of medical diets
Ontario curriculum expectations: B1.2, B3.2, B4.1, E3.5
Subjects:
Grades:
11th - 12th, Higher Education
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
Daily Value & Recommended Dietary Allowance Slides & Worksheets
● Distinguish between RDAs, daily values, and daily value percentages ● Evaluate the RDAs and daily values that a person needs ● Identify and describe who uses RDAs and who uses Daily ValuesTeacher explains daily value and RDAs using the slides. Students answer question in packet. Answer key included.
Grades:
9th - 12th
Also included in: Nutritional Needs Unit (15 Days)
HFA4U - Eating Well with Canada's Food Guide
In this lesson, Canada's food guide (Eating Well with Canada's Food Guide) will be discussed in detail. There will be detailed discussion on each food group and the servings sizes, as well as the general recommendations.
Learning Goals:
Outline the main nutrients found in each of the food groups in Canada’s Food Guide
Demonstrate an understanding of the food guide recommendations and the underlying reasoning
Explain how research supports the recommendations of the food guide
Analyze a recipe a
Grades:
11th - 12th, Higher Education
HFA4U - History of the Food Guide
In this lesson the history of Canada's food guide will be discussed, with emphasis on the underlying reasons.
Learning Goals:
Demonstrate an understanding of the history of Canada’s Food Guide
Explain why Canada’s Food Guide has changed over time
Demonstrate an understanding of the food guide recommendations and the underlying reasoning
Ontario Curriculum Expectations: B2.1, B2.2)
Grades:
11th - 12th, Higher Education
AP Spanish-Un Menú Cubano
Hi! This Spanish Interactive PowerPoint was made for my AP students to learn about some Cuban menu examples, and to improve their social skills through communication. It has 12 fully editable slides so that you can reuse them with other topics. The PowerPoint is like a slide show and includes instructions, activities, recipes, and pictures. How to Use It: Students will follow the directions and perform the tasks in each section. The PowerPoint works great for extra homework practice, extra cred
Subjects:
Grades:
10th - 12th, Higher Education, Adult Education
Also included in: AP Spanish Growing Bundle
SUGAR - internet research
This worksheet is made for a lesson full of research and presentations. Students can do this tasks alone (in school or at home as a homework) or in small groups. Topic: hidden sugar in food items and more healthful alternatives.
Ice Cream Ordering File Folder game
Practice following instructions by making the ice cream cone/sundae the children order!
Subjects:
Grades:
PreK - K
Types:
What's in your kitchen pantry? worksheet
This powerpoint is editable and can be used as an online resource or worksheet for students to identify what items they have at their kitchen pantry. Most items can be staples and can be used as a guideline for the teacher to create recipes of what their students have at home.
Subjects:
Grades:
5th - 12th
Types:
Hospitality & catering establisment comparison excercise/ homework
I use this as a revision task for Catering but would probably work with lower years. Students have to randomly select two different hospitality businesses and compare and contrast the different products, facilities and services on offer. It is a good way to get them thinking about the industry as a whole and explaining why there are such broad differences and opportunities in the industry.
This can be set as a homework or as class work, sometimes (depending on the class) I ask them to present t
Subjects:
Grades:
Not Grade Specific
Food & cooking combining protein and pastry project
Mini design and make project getting students to investigate different types of protein, pastry and how to put them together. This could be done over the course of a week or extended into a larger term project.
Subjects:
Grades:
Not Grade Specific
Food nutrition cooking independent research tasks
Choice of 11 research tasks for students to complete independently on a range of Food topics. Can be used for cover lessons, homeworks or independent extension tasks. There is also a blank template to make your own.
Subjects:
Grades:
10th - 12th, Higher Education
Types:
Food, cooking and catering homework takeaway menus
I only get 50 minute lessons and these recipes allow the luxury of resting/ proving/ cooking time at home. A good opportunity to stretch and challenge students outsidde the classroom with an end result of something they will be able to eat
Three separate homework booklets with recipes for differing abilities designed to get students practicing their cooking skills outside the classroom and getting their parents involved. Parents can feedback on the success or the project and you can use photog
Subjects:
Grades:
5th - 8th
Types:
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