18 results
Cooking scaffolded notes for Microsoft Word
Worst Cooks In America guided video notes
This download includes guided notes, for kitchen safety and sanitation, to be used with "Worst Cooks in America". Notes follow along with Season 12, Episode 1- Can It Really Be This Bad?. Series and Episodes can be purchased on Amazon Video
Grades:
9th - 12th
Pies and Tarts Guided Notes
This is a guided notes packet that is designed for the pies and tarts chapter in the "Food for Today" book, 9th edition. It could also be used as a stand-alone guided notes for a lecture. Topics covered include the types of pies, mixing pastry dough, rolling pastry dough, functions of the ingredients in pastry dough, thickeners for fillings, one-crust pies, two-crust pies, blind baking a pie shell, docking pie shells, fluting a crust, the difference between tarts and pies, making a turnover, m
Grades:
9th - 12th
ENTIRE HSC Food Technology Overview, Outcomes, and Practice Questions!
Comprehensive HSC Food Technology Guide: The Ultimate Classroom Companion!Transform your HSC Food Technology course planning and student preparation with our all-in-one resource — the Comprehensive HSC Food Technology Guide. Meticulously crafted for both educators and students, this document outlines the entire HSC Food Technology course, encompassing every outcome and essential concept students need to master. Navigate the complexities of the curriculum seamlessly with our structured guide, equ
Grades:
11th - 12th
Fat Substitutions - Brownies Lab & Nutritional Analysis Handout
This packet contains all the handouts you will need to teach a 3-day lesson on fat substitutions, including a hands on brownies lab and taste test evaluation. Packet includes:1) Notes to accompany informational fat type powerpoint- all blank sections can be completed using this powerpoint (also in my store)2) 4 recipes including different fat substitutions (butter, oil, applesauce, and greek yogurt)3) Taste test evaluation sheet including common-core aligned review questions. 4) Accurate nutriti
Grades:
7th - 12th, Higher Education, Adult Education
Student Notes - Kitchen Math and Measuring
Accompanies the PowerPoint of the same name.
Grades:
Not Grade Specific
ServSafe Manager (7th Edition) Chapters 1 and 2 Guided Notes
These fill-in-the-blank guided notes correspond directly with chapters 1 and 2 of the 7th edition ServSafe Manager Comprehensive Presentation. They are set up in an outline form so that students can easily take notes while they follow along to the presentation.
Subjects:
Grades:
9th - 12th, Higher Education, Adult Education
Quick Breads Guided Notes
These guided notes were originally designed to be used with the book "Food for Today, 9th Edition", the chapter on Quick and Yeast Breads, but could easily be used during a lecture setting as well. Bonus study questions are included to help students review their knowledge of quick breads. Included concepts are: the muffin method, the biscuit method, testing for doneness, and leavening in quick breads. Also, the difference between rolled and drop biscuits is explored. Primarily fill-in-the-bl
Grades:
9th - 12th
Project Sp3, Sp4, Sp5 - Restaurante ideal: Crear carta, presentar especialidad
Intermediate-Advanced Spanish students imagine their ideal restaurant. Individuals create menu, showcase house specialty, and collaborate with elbow partner to brainstorm, edit, and present respective specialties. Learn about food and ingredients, utilize commands, practice pronunciation, acquire vocabulary, and hone presentational skills. Resource includes 2-page project details, 1-page brainstorm, 1-page workshop checklist, and 2-page self-assessment with formal rubric. Students go beyond
Subjects:
Grades:
9th - 12th
Diabetes Presentation Listening Guide
Listening guide for student notes that pairs with the Diabetes PowerPoint Presentation. See the Diabetes bundle for additional teaching resources.
Grades:
9th - 11th
Types:
Also included in: Diabetes Bundle
Tasting Evaluation Sentence Frames
Sentence frames to support students in analyzing food when tasting! Goes way beyond "this taste good", "it's salty", "it taste weird".
Grades:
9th - 12th, Higher Education, Adult Education
Parent Interview Template for Feeding Therapy
An outline to collect and organize information for feeding therapy clients.
Subjects:
Grades:
Not Grade Specific
French Bread Lab Notes
Provide your students with guided lab note taking while you demonstrate the process of making french bread. Students will make note of proper technique, water temperature for working with yeast, the versatility of using French Bread, and how to calculate the cost of this frugal kitchen staple.
Students find this useful in engaging them mindfully in the demonstration process and as a handy reference sheet to be kept for future use.
Included in this free product is an answer key.
Subjects:
Grades:
9th - 12th
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:
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
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:
Nutrient PPT Student Notes
These student notes accompany the Nutrient PowerPoint.
Grades:
Not Grade Specific
Four Functions of Food Fill in the Blank
Fill in the blanks worksheet of the 4 functions of food.Includes image for colouring as an easy extension task.
Subjects:
Grades:
6th - 9th
Types:
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