26 results
Cooking laboratories for staff
![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)
Playdough Kitchen Measurement Lab: Equivalents, Abbreviations, Techniques, & Lab
This product contains a worksheet/planning sheet that will help you review measurement abbreviations and equivalents before implementing a measurement lab with a mystery product (playdough). Students should have some prior knowledge of measurement abbreviations, equivalents, tools, and techniques before completing this activity. Students will:1) Review the tools and techniques needed to measure different amounts of liquid and try ingredients.2) Review the abbreviations commonly used in cooking r
Grades:
6th - 12th, Higher Education, Adult Education, Staff
Types:
BUNDLE- Food Preservation 10 Day Unit (NASAFACS 9.7)
Teach your students about the following concepts using labs:1. Enzymatic Browning2. Osmosis3. Effects of Canning4. Effects of Dehydration5. Effects of Freezing Fruit6. Effects of Pickling Fruit and VegetableFeedback: Thank you so much for visiting my store! I hope this product meets your needs. Leave a review and let me know what you think. If you have any questions, please let me know. I would love to hear from you! For more products and updates, click the star at the top of my store page.--Mis
Grades:
9th - 12th, Higher Education, Adult Education, Staff
Types:
Ingredient Superheroes Unit: Ingredient Function Lessons & Labs (NASAFACS 9.7)
Teach your students about the function of ingredients using the Ingredient Superheroes unit! Assignment ObjectivesIdentify and describe the functions of commonly used ingredients in baked goodsPredict characteristics of a 3 ingredient cookie recipe, prepare, and evaluateSelect a sugar cookie recipe that includes all needed ingredient for product goalsPrepare sugar cookies cooperatively in lab groupsIngredients play a vital role in the production of baked goods. Each ingredient has a unique super
Grades:
7th - 12th, Higher Education, Adult Education, Staff
Types:
Also included in: 18 Week Bundle: Baking Fundamentals Course
Distance Learning FACS Culinary Foods Lab - Alternative Assignment & Assessment
This worksheet is a simple and effective way to provide an alternative assignment and assessment for distance learning students in the culinary foods lab. Students will watch a video of your choosing based on your lab topic (I love Alton Brown's Good Eats, which has readily available online). Then, they can complete this assessment explaining what they learned in the video and demonstrating their understanding of the essential skills and contents that they would have gotten in the lab setting! I
Subjects:
Grades:
6th - 12th, Higher Education, Adult Education, Staff
Types:
Food Preservation Labs: Pickling, Frozen, Canned, & Dehydrated Fruit (NASFAC 9.7
Lab ObjectivesIdentify and describe ways fruit and vegetables are preservedComplete labs for the following preservation methods: canned, frozen, dehydrated, and picklingTeach your students about how fruits and vegetables are preserved using the Food Preservation Lab! Engage your students with four different labs over 6 days. Contents of Zip FileFresh Fruits & Vegetable Preservation SlidesFruit & Vegetable Preservation Graphic OrganizerFood Preservation lab EvaluationCanned LabPickling La
Grades:
9th - 12th, Higher Education, Adult Education, Staff
Types:
Also included in: BUNDLE- Food Preservation 10 Day Unit (NASAFACS 9.7)
Micronutrients & Macronutrients Bundle: 10 Weeks (Cooking Labs, Lecture) FCS
Teach your students about the micronutrients and macronutrients using this 6 week bundle complete with cooking labs, lectures, worksheets, assessments, and answer keys.
Grades:
9th - 12th, Higher Education, Adult Education, Staff
Types:
Molecular Gastronomy/Modernist Food - Intro. Notes, Recipes, & Project
This bundle contains all you need for a 4-5 day unit on molecular gastronomy, including key figures and techniques. Students will be introduced to this innovative field that is pushing the boundaries and traditional concepts of food and cooking. They will leave with an understanding of important terms in this field such as Ferran Adria, El Bulli, and techniques such as spherification and algination.This bundle contains:An introductory Google Slides to introduce the concept and pique student inte
Grades:
8th - 12th, Higher Education, Adult Education, Staff
BUNDLE: FCS Cooking Lab Starter Kit
Organize your family and consumer sciences class cooking labs using this starter kit! The bundle includes the following file to start and keep your labs running smoothly from start to finish:1. Cooking Lab Template2. Lab Manual3. Lab Manual Quiz4. 3-2-1 Cooking Demonstration Reflection Guide5. Lab Rubric6. Food & Nutrition Health Questionnaire7. Sanitation Tic Tac Toe Game8. Sanitation Checklist9. Kitchen Inventory Checklist10. Prepare Kitchen Cabinet Labels Whether it's preparing for lab, a
Grades:
7th - 12th, Higher Education, Adult Education, Staff
Types:
Fermentation - Food Science - Unit Bundle with Instructions, Recipes, & Activity
This mini unit bundle contains materials for 1 week of instruction in a food science course on the topic of fermentation. This Bundle Includes:Intro Powerpoint: Covers the basic mechanisms of fermentation as well as the health benefits and commonly enjoyed fermented foods (PPT Format - can upload to Google Slides)Digital Notebook: To go along with this powerpoint there is a student version that can be used as a digital notebook (PPT format)Two recipes: Fermented Homemade Ginger Ale & Soft Pr
Subjects:
Grades:
8th - 12th, Higher Education, Adult Education, Staff
Sugar Detectives: Labs & Lessons on the Function of Sugar in Baking (10 Days)
Teach your students about the function of sugar in baked goods with an engaging Sugar Detectives Unit!Lesson Introduction: The sugar thieves have wreaked havoc in your kitchen! They don’t think that sugar is important to baked goods. Could the thieves be right? The sugar thieves are giving you 8 days to determine what functions sugar serves in the recipe and identify the sugar sources in your kitchen. If you can’t convince them it is an important ingredient, then they will steal all your sugar!L
Grades:
9th - 12th, Higher Education, Adult Education, Staff
Also included in: 18 Week Bundle: Baking Fundamentals Course
Kitchen Lab Number Signs
Use this PDF file to decorate/label your FACS Foods kitchen lab stations! There are signs for up to 6 kitchens in different colors, but there are also black and white versions included so you can print on colored paper if you already have a particular color scheme in your lab stations.This resource will download as a PDF so it is not editable. Each page is duplicated to allow for front-and-back printing. I would recommend printing these front and back (8.5 x 11 in), then laminating and hanging t
Grades:
6th - 12th, Staff
Types:
20 Quick Tried and Tested Recipes for advanced beginner (make in under 50 mins)
20 different recipes that can be completed within a 45-50 minutes lesson.Suitable for Key stage 3 (Years 7-9, S1-S3, Grades 6-8)Healthy Recipes using a variety of skills, use of grill, hob and oven, as well as some non-cook recipes.This resource can be used as progression from the recipes in "17 Quick Tried and Tested Recipes for beginners (make in under 50 mins)"Included on each recipe are;Learning intentions and success critera.Detailed equipment list, Independant student preparation tasks wh
Grades:
7th - 12th, Higher Education, Adult Education, Staff
Types:
How to Send A Hug Via This Red Velvet Cake Hug in a Mug Recipe 5 Minute Prep
Our English 101 Teacher's Top Secret Red Velvet Mug Cake RecipeBaking the perfect red velvet cake in a mug: This is the secret recipe revealed for the hug in a mug 5 minute prep/bake time version.Impress your family and friends with our secret recipe that is sure to make the taste buds dance. Consists of a colorful 2 page PDF file to download.Our faculty and students especially like the sentence correction lessons and resources by Jaimee Z. Canty on TpT.Additionally, faculty and students love th
Subjects:
Grades:
Higher Education, Adult Education, Staff
Knife Skills & Cook Time Unit: Potatoes O'Brien 5 Days (2 labs, 1 Quiz)
Teach your students about knife safety and knife skills! Also, explain the relationship between knife cuts and cook time using the Potato O'Brien LabStandard: 8.5.11 Demonstrate professional skills in safe handling of knives, tools, and equipment.Lab Objectives:Describe the relationship between knife cuts and cook timesIdentify what factors increase the cook time of foodDemonstrate and identify proper knife skillsLab Agenda:Day 1: Teacher will demonstrate knife skills and knife safety.Day 2: Stu
Grades:
7th - 12th, Higher Education, Adult Education, Staff
Types:
Also included in: Context of Cooking (20 Days) Unit
17 Quick Tried and Tested Recipes for beginners (make in under 50 mins)
17 quick beginner recipes - can be completed within a 45-50 minutes lesson.Suitable for Key stage 3 (Years 7-9, S1-S3, Grades 6-8)Healthy Recipes using a variety of skills, use of grill, hob and oven, as well as some non-cook recipes.Different recipes than those used in 20 Quick Tried and Tested Recipes for beginners (make in under 50 mins) which can be used as progression recipes.Included on each recipe are;Learning intentions and success critera.Detailed equipment list, Independant student pr
Grades:
7th - 12th, Higher Education, Adult Education, Staff
Types:
Chemistry: Culinary Arts Chemistry Lab 1
Making real chemistry practical is something many teachers struggle with. How can teachers bring the sometimes abstract world of chemistry into the "real" world? This is a very good question, and in this case, the answer is found in the kitchen!Blend real chemistry concepts and principles with practical culinary skills by using this extremely enjoyable lab. Students are required to conduct solid research into the contents of homemade buttermilk biscuits. Once they have completed their research,
Subjects:
Grades:
6th - 12th, Higher Education, Adult Education, Staff
Types:
NGSS:
MS-PS1-4
, MS-PS1-2
, MS-PS1-1
Cookbook
Need help with finding new recipes to fit into a 42 minute class period? This Cookbook is your friend! Some of the recipes would need to be split up into two 42 minute class periods, but are perfect for students to gain, and explore, culinary skills with!Also, this resource is perfect for teachers! Discover some new, yummy family friendly recipes to make on a school night!
Grades:
6th - 12th, Higher Education, Adult Education, Staff
Types:
Comparing Homemade to Cake Mixes: FCS Labs & Reading Reflection (ANSWER KEY)
Engage your students in a 6 day unit that teaches them the difference between box and homemade cakes. Two labs are included in the unit. Students also read about box mixes and answer questions.Agenda:Day 1: Students read article and answer reflection questions over a historical review of cake mixes article.Day 2: Prepare for Cake Mix LabDay 3: Cake Mix LabDay 4: Homemade Lab PrepDay 5: Homemade LabDay 6: Reflection Questions over Labs and ReadingIncluded Files:1. Article link and summary questio
Grades:
7th - 12th, Higher Education, Adult Education, Staff
Types:
4 Day Unit: Enzymatic Browning & Osmosis Applesauce Lab (NASAFACS 9.7)
Teach students about the osmosis and enzymatic browning while preparing applesauce in cooking groups.This unit last four days. On day one, the students read about enzymatic browning (EB) & osmosis. They set up labs that test which ingredients result in EB and osmosis. Day 2: students evaluate results and prepare for the applesauce lab. Day 3 and 4: Students prepare the applesauce and evaluate.Zip File Contains the Following: ⧫Cooking with Fruits & Vegetables: Possible Culinary Concerns⧫A
Grades:
7th - 12th, Higher Education, Adult Education, Staff
Types:
Also included in: BUNDLE- Food Preservation 10 Day Unit (NASAFACS 9.7)
Caramelization - Food Science - Unit Bundle w Instructional Webquest & Recipes
This mini unit bundle contains materials for 3-4 days of instruction for a food science course on the topic of caramelization.This Bundle Includes:Guiding Google Slides presentation with essential definitions of caramelization and helpful graphics and directions related to the accompanying recipes and activities. Webquest: Google Doc for student-Guided instructional component on the basics of caramelization which includes questions and all required links (KEY PROVIDED)2 Recipes: Simple Microwave
Grades:
7th - 12th, Higher Education, Adult Education, Staff
BRAND NEW Italian Conversation Project for Fluency + Italian *NUTELLA* Recipe
BRAND NEW Italian Language Conversation Project! Great for Fluency! + Nutella Cake Recipe from Italy!This Educative Material is Great to Improve Linguistic Fluency in Italian. It is aimed to High School Learners and Higher Education Foreign Languages Students. Homeschooling classes and Italian Courses Abroad are also Great for this Conversation Activity. This Products offers not only the Teaching Material for this Activity, but also a Cake's Recipe, popular among youngsters in Italy!This Italian
Subjects:
Grades:
7th - 12th, Higher Education, Adult Education, Staff
Types:
Also included in: MEGA NEW BUNDLE with Italian GAME LESSONS! 10 in 1! $29.00 SAVED!!!
Holiday Cookie Exchange (6 Student-Friendly Recipes!)
Looking to enhance the holiday spirit in your culinary classes? This file contains 6 student-friendly recipes that can be used for any holiday cookie exchange activity!Recipes included:Chocolate Crinkle CookiesGinger CookiesM&M CookiesEggnog CookiesOreo TrufflesPeppermint CookiesRecipes are intended for large classes in order for students to enjoy at least 1 of each cookie!
Grades:
6th - 12th, Adult Education, Staff
Types:
كتاب معرفة البخور والمسك والعود ....بقلم .. منصور علي
كتاب معرفة البخور والمسك والعود ....بقلم .. منصور علي
Subjects:
Grades:
Adult Education, Staff
Types:
Food, nutriton and Mind health
this program will help teenagers to understand the importance of food and nutrition to improve a holistic health, including the relationship between gut and brain
Subjects:
Grades:
9th - 12th, Staff
Types:
Showing 1-24 of 26 results
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