28 results
Free cooking scaffolded notes
Vegetarian sample answer sheet
Sample answers for the vegetarian worksheet.
Subjects:
Grades:
7th - 10th
Sticky rice and grilled chicken
Suitable for decorating worksheets or other things.
Subjects:
Grades:
Not Grade Specific
Types:
Safety and Sanitation Notes
This notes sheet can be used with the following slideshow:https://www.teacherspayteachers.com/Product/Kitchen-Safety-and-Sanitation-Slideshow-10638789.
Subjects:
Grades:
9th - 12th
Types:
Foods 1 Vitamins and Minerals Notes
These Google Slide notes go along with the vitamin and mineral presentation that is also in my store. Both products go hand and hand.
Subjects:
Grades:
9th - 12th
Also included in:Â Foods 1 Vitamins and Minerals Unit
All About French Fries Fun Facts & Active Listening Comprehension Podcast
Use this listening guide along with Cozy Rainbow Podcast. Perfect for: • whole class listening • fast finisher activity • independent work with headphones • substitute day The script includes information about the oldest french fries, why potatoes were once illegal, and all the different styles of french fries. This worksheet is a fill-in-the-blank transcript with a word bank. The answer key for these scaffolded notes is included.
Grades:
4th - 7th
Types:
Also included in:Â All About French Fries Active Listening Comprehension Podcast Activity
Señor Wooly Resource: Supplemental Scaffolding Tool for Me Trae Pan
Do your students LOVE Señor Wooly, but still need help! Use this tool full of pictures and color coded sentences to help your student obtain comprehension/mastery of the material! Great accomodation resource or something that can be used with the whole class! Enjoy!
Subjects:
Grades:
Not Grade Specific
Graphic Organizer - 3 types of Food Contaminants
Graphic organizer to support the powerpoint presentation teaching students the 3 types of food contaminants (physical, chemical, biological). Powerpoint Presentation: 3 Types of Food ContaminantsCTE, FACS, Food Safety, Kitchen Safety, Middle School, Contaminants, Culinary♥ I hope you enjoy this resource!Provide Feedback = Earn FREE StuffTpT awards Credits when you provide feedback on a purchase that you make! For every fair rating & comment you make you save money!Do you like discounts? FRE
Grades:
6th - 8th
ServSafe Manager Skeleton Notes Chapter 2
These skeleton notes follow along with the PowerPoints provided by ServSafe for the ServSafe Manager. I use these to review before my student take the ServSafe Manager Exam.
Subjects:
Grades:
9th - 12th, Higher Education, Adult Education
Types:
ServSafe Manager Skeleton Notes Chapter 1
These skeleton notes follow along with the PowerPoints provided by ServSafe for the ServSafe Manager. I use these to review before my student take the ServSafe Manager Exam.
Subjects:
Grades:
9th - 12th, Higher Education, Adult Education
Types:
ServSafe Manager Skeleton Notes Chapter 5
These skeleton notes follow along with the PowerPoints provided by ServSafe for the ServSafe Manager. I use these to review before my student take the ServSafe Manager Exam.
Subjects:
Grades:
9th - 12th, Higher Education, Adult Education
Types:
ServSafe Manager Skeleton Notes Chapter 4
These skeleton notes follow along with the PowerPoints provided by ServSafe for the ServSafe Manager. I use these to review before my student take the ServSafe Manager Exam.
Subjects:
Grades:
9th - 12th, Higher Education, Adult Education
Types:
Vocab Notes - Cooking terms
These are the notes I hand out to student during our cooking term vocabulary unit! I hand these out when students go through the terms + definitions slideshow. Once students are done, they practice using the terms in the paragraph underneath the terms+definitions.Here are the terms in order, if you don't plan to use the slideshow I made for the terms:1. Grate2. Herb3. Ingredient4. Melt5. Roast6. Bake7. Icing8. Gluten9. Dessert10. Barbeque
Grades:
3rd - 6th
Types:
Also included in:Â Month of vocab with activities, quizzes, and more!
ServSafe Manager Skeleton Notes Chapter 7
These skeleton notes follow along with the PowerPoints provided by ServSafe for the ServSafe Manager. I use these to review before my student take the ServSafe Manager Exam.
Subjects:
Grades:
9th - 12th, Higher Education, Adult Education
Types:
ServSafe Manager Skeleton Notes Chapter 9
These skeleton notes follow along with the PowerPoints provided by ServSafe for the ServSafe Manager. I use these to review before my student take the ServSafe Manager Exam.
Subjects:
Grades:
9th - 12th, Higher Education, Adult Education
Types:
ServSafe Manager Skeleton Notes Chapter 8
These skeleton notes follow along with the PowerPoints provided by ServSafe for the ServSafe Manager. I use these to review before my student take the ServSafe Manager Exam.
Subjects:
Grades:
9th - 12th, Higher Education, Adult Education
Types:
ServSafe Manager Skeleton Notes Chapter 6
These skeleton notes follow along with the PowerPoints provided by ServSafe for the ServSafe Manager. I use these to review before my student take the ServSafe Manager Exam.
Subjects:
Grades:
9th - 12th, Higher Education, Adult Education
Types:
ServSafe Manager Skeleton Notes Chapter 3
These skeleton notes follow along with the PowerPoints provided by ServSafe for the ServSafe Manager. I use these to review before my student take the ServSafe Manager Exam.
Subjects:
Grades:
9th - 12th, Higher Education, Adult Education
Types:
ServSafe Manager Skeleton Notes Chapter 10
These skeleton notes follow along with the PowerPoints provided by ServSafe for the ServSafe Manager. I use these to review before my student take the ServSafe Manager Exam.
Subjects:
Grades:
9th - 12th, Higher Education, Adult Education
Types:
Flour Mixture Basics
This resource offers a comprehensive and concise review of flour mixtures including how they are classified, the function of ingredients, Big Ideas to guide instruction, as well as indicators/evidence to look for when it comes to assessment. I've also included a description of what the typical student coming into a grade 9 Food Studies program is likely to know (based on previous course work) and what that student should know when leaving Food Studies 9. I hope you find it helpful.
Subjects:
Grades:
Not Grade Specific
Cream Based Soup Lab Notes
Provide your students with guided note taking during your demonstration of Cream Based Soups. This note taking sheet will have them reviewing the proper size of cuts for vegetables, the definition of a roux, the roux making process, the usable versatility of knowing how to create a roux, and pan deglazing.
This was created to engage students during the demonstration process of making Cream of Potato and Cream of Broccoli soup. Students found it useful in that it made them mindful of proper te
Subjects:
Grades:
9th - 12th
Binging with Babish- Sauces
A following-along document for Binging with Babish's "Basics with Babish" on sauces. A great intro to the 5 mother sauces.
Grades:
9th - 12th, Higher Education, Adult Education
Types:
Sustainability Notes Template and Key
This is the key and template for sustainability notes included and will be bundled with the slides for free.
Grades:
9th - 12th
Types:
Also included in:Â Sustainability Slides and Food Additives Project
Key to sustainability notes
This is the key to sustainability notes and will be bundled for free.
Grades:
9th - 12th
Types:
Also included in:Â Sustainability Slides and Food Additives Project
Nutrient PPT Student Notes
These student notes accompany the Nutrient PowerPoint.
Grades:
Not Grade Specific
Showing 1-24 of 28 results
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