33 results
Cooking study guides for Microsoft Word
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Kitchen Safety and Sanitation Study Guide
This product is a four page study guide emphasizing both kitchen safety (preventing cuts, burns, falls, shocks, poison) and sanitation (preventing food borne illness). It is appropriate for middle schoolers and compliments most textbooks and videos on this subject. Answer key included.
Grades:
6th - 9th
Safety and Sanitation Stations
This activity has 6 stations, each one reviewing a different topic of safety and sanitation. Each station will take students approximately 4-5 minutes to complete the activity. A worksheet is included so students can take notes at each station.Station #1 - students will review the proper handwashing methodStation #2 - students will practice the proper handwashing method (I HIGHLY recommend using GloGerm for this station to increase student engagement!)Station #3 - Resturant Review (edit the word
Grades:
9th - 12th
Types:
Also included in:Â Baking and Pastry Semester Plans
Foods/Culinary Class Management Lab Pretest/Key
Foods or Culinary Management Lab Pretest for Students to learn the knowledge previously known, Answer Key
Subjects:
Grades:
7th - 12th
Types:
ServSafe Temperatures- Matching Review Game
Help your Culinary/Prostart students pass ServSafe with this simple matching review. Can be done as a whole-class, in small groups, or individually.Cut up each definition and its match, mix them up, and students can then have a hands-on, visual matching activity.
Grades:
9th - 12th
Types:
Food Safety and Sanitation Unit Test Study Guide with Answer Key Google Link!
Fantastic review for Food Safety and Sanitation! This study guide includes 35 questions on the topics of: TDZ, HACCP, FATTOM, FIFO, types of contaminants, cooking temps, color coded cutting boards, handwashing steps, refrigerated food storage order and more! The answer key included is a Google Link listed under the title. You can take these 35 questions and turn them INTO the test using various formats too!
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
Student Notes - Kitchen Math and Measuring
Accompanies the PowerPoint of the same name.
Grades:
Not Grade Specific
HEAT study guide from the NETFLIX documentary, "Salt, Fat, Acid, & HEAT"
This a great study guide that follows the NETFLIX documentary, "Salt, Fat, Acid, & HEAT." There are 16 fill in blank sentences which coordinates with the documentary and one final short answer question at the end. This documentary is very comprehensive going to the places and people of the world to learn the importance of each of these critical elements of cooking. I truly believe there will be another series in the future which gives enormous credit to this ground-breaking documentary ab
Subjects:
Grades:
7th - 12th, Higher Education, Adult Education, Staff
Carbohydrates Webquest-Long Version
This is a carbohydrate webquest that is out of 60 points. The students go to the website on carbohydrates and read all about carbohydrates and answer the questions and fill in the charts. Having the charts are helpful too so they can have a visual next to the definitions. This webquest is helpful for studying about carbohydrates, to get ready for a test, or great for a sub to give students for a few days.
Grades:
7th - 12th
Types:
Also included in:Â Carbohydrates Webquest (Long & Short Versions BUNDLE)
ServSafe Manager (7th edition) Chapters 7 and 8 Guided Notes
These fill-in-the-blank guided notes correspond directly with chapters 7 and 8 of the 7th edition Manager Comprehensive PowerPoint from ServSafe. 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
Types:
ServSafe Manager (7th edition) Chapters 9 and 10 Guided Notes
These fill-in-the-blank guided notes correspond directly with chapters 9 and 10 of the 7th edition Manager Comprehensive PowerPoint from ServSafe. 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
Types:
ServSafe Manager (7th edition) Chapters 5 and 6 Guided Notes
These fill-in-the-blank guided notes correspond directly with chapters 5 and 6 of the 7th edition Manager Comprehensive PowerPoint from ServSafe. 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
Types:
ServSafe Manager (7th Edition) Chapters 3 and 4 Guided Notes
These fill-in-the-blank guided notes correspond directly with chapters 3 and 4 of the 7th edition Manager Comprehensive PowerPoint from ServSafe. 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
Types:
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
Kitchen Equipment/Tools Names and Usage
Do you want your students to learn the names and uses of the kitchen equipment they're about to work with? Look no further. There are 36 of the most common kitchen equipment items included in this activity, plus a word bank of the names. You can use this as a handout they write on or you can convert this to a Google Doc and the students can type in their answers and submit electronically. You can even use it as a test. This gives students a great visual while learning the names and uses of kitch
Grades:
6th - 12th
Types:
Salt, FAT, Acid, & Heat Study Guide/Worksheet
This is a one-page "FAT" study guide/worksheet to go with the:Netflix Documentary, "Salt, FAT, Acid, & Heat."In addition to the 45 minute documentary I had my students do a taste test comparing vanilla ice cream vs. a low fat version of vanilla ice cream. I couldn't find low-fat ice cream at our local store so I used Frozen Vanilla Yogurt (which contains 1/2 the fat, but more sugar).
Grades:
7th - 12th, Higher Education, Adult Education
Types:
ACID study guide from the NETFLIX documentary, "Salt, Fat, ACID, and Heat"
This a great study guide that follows the NETFLIX documentary, "Salt, Fat, ACID, & Heat." There are 16 fill in blank sentences which coordinates with the documentary. This documentary is very comprehensive going to the places and people of the world to learn the importance of each of these critical elements of cooking. I truly believe there will be another series in the future which gives enormous credit to this ground-breaking documentary about how to create better tasting food!
Subjects:
Grades:
7th - 12th, Higher Education, Adult Education, Staff
Types:
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
Baking Notes Graphic Organizer
This is a one page notes organizer for students to record the purpose of the ingredients used in baked products as well as examples of each type. There is also a space for defining different types of bread and recording baking tips. Follows my Principles of Baking Power Point perfectly. Also compliments my Baking Quiz.
Grades:
7th - 10th
Kitchen Safety Student Fill In Study Guide with Answer Key
This study guide accompanies the Kitchen Safety Power Point.
Grades:
9th - 12th
Types:
Quick Breads Study Guide
Student Fill in Notes/Study Guide to accompany Quick Bread PowerPoint
Grades:
9th - 12th
Types:
Carbohydrates Webquest-short version
This is a carbohydrate web quest that is out of 30 points and contains one question and charts that the students have to fill in with definitions, examples and pictures. The students go to the website on carbohydrates and read all about carbohydrates and answer the questions and fill in the charts. Having the charts are helpful too so they can have a visual next to the definitions. This short version is useful for a quick lesson on carbohydrates, or useful as a study guide. It can also be helpfu
Grades:
6th - 12th
Types:
Also included in:Â Carbohydrates Webquest (Long & Short Versions BUNDLE)
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