84 results
Cooking lectures for Google Apps
Knife Safety, Skills, and Cuts: PowerPoint + Notes
This powerpoint will cover an entire unit of information for knife safety, skills, and cuts. The information will cover three sections of relevant information regarding knifes in the kitchen and classroom. Notes are included in this bundle and allows your students to follow along directly with the powerpoint!❗What is inside?❗37 Slide PowerPoint5 pages of notes to PowerPointObjectives The three sections of information include:1. Knife Safety10 knife safety rules including information on cutting b
Grades:
7th - 12th
Function of Ingredients in Baking: Slides and Review | Culinary | FCS
With this resource, students will learn about common ingredients in baking and their functions with the guidance of a Google Slides Presentation and Note Guide. To recap, students will play memory. While playing, they will match the ingredient to their function.Ingredients covered are: flour, sugar, baking powder, baking soda, yeast, salt, fat, egg, milk, and vanilla. Note: This is basic and does not go into extreme detail. For example, this is what is listed for baking powder:Helps the baked go
Subjects:
Grades:
6th - 12th
Types:
Also included in: Nutrition Growing Bundle | FCS | Culinary | Cooking
Quick Breads - Full Unit!
This product is everything you need for your quick breads unit in your culinary classroom! This purchase is fully Google compatible and ready to be utilized on your online learning platform!This purchase includes the following:Google Slides Presentation - visually appealing with information from the "On Baking" textbookGoogle Docs Notetaker - guided notes for your students to follow alongGood Docs Extended Notetaker - guided notes that includes an extension activity for your studentsLab Recipes
Grades:
9th - 12th
Types:
Grade 4 Healthy Eating Unit (Canada's Food Guide)
This Google Slides presentation covers all three expectations from the Healthy Eating strand of Ontario's Health Curriculum. It includes detailed Teacher's Notes on every slide to assist teachers in their instruction and offers multiple ideas for assignments and activities to consolidate student understanding. Suggestions are also provided for ways to bridge this unit with the Language and Math curriculum. Topics include: Micronutrients, Macronutrients, Fibre, Whole vs. Processed Food choices, e
Grades:
4th
Also included in: Grade 4 and 5 Healthy Eating Units (Canada's Food Guide)
Food and Nutrition- Safety and Sanitation Slides + Basic Nutrition
This has all the information to go with my interactive notebook! This PowerPoint goes over all the material for a food handlers license, getting the students started up in the kitchen and some basic nutrition. What it goes over:Factors that affect food choiceFoodborne illnessFood hazardsFATTOMCauses/symptoms of illnessFood flow processAllergensHygieneWare wash cycleContaminationTemperaturesHACCPPreventing fire, slips, injuryKitchen equipment bingoTechniques and measuringAbbreviationsEquivalentsN
Grades:
8th - 12th, Higher Education, Adult Education, Staff
Baking Ingredients & Equipment
Visually appealing presentation that covers the most common baking ingredients and equipment used in a professional baking setting. Google Slides presentation is fully editable, allowing you to change and add items as you need.Also included is a virtual guided notes ready to be uploaded to your online platform for student use!
Grades:
9th - 12th
Types:
Types of Restaurants Google Slides
This google slides presentation introduces the 5 most common types of restaurants: Ethnic, Fast food, Fast casual, Casual Dining, and Fine dining. Students are then given a "to do" activity of Compare & Contrast and a Service Summary Writing Activity Exit Ticket.**Types of Restaurants Guided Notes and Worksheets can be found separately.**Please note that the preview provided only displays some of the google slides.Entire Presentation: 12 Slides TotalCan be completed in one 45-50 minute class
Grades:
7th - 12th
Also included in: 1st 9 Weeks | Introduction to Culinary Arts Bundle
Basics of Baking:Cookies - Functions of Ingredients, FACS, FCS, High School
This is the first lesson that I use with my Baking & Pastry 1 students. Students fill out a word web while I go through the Google Presentation. We talk about the functions of ingredients and how they relate to baking, specifically cookies and we identify the different types of cookies. We discuss examples of ingredients used and how they work together to create a delicious product. This set of Google Slides includes the presentation and the 4 slides to print out as student note-taking s
Grades:
6th - 12th
Types:
Also included in: Baking & Pastry COOKIE Bundle - FACS, FCS, Cooking, High School
Culinary Lab Training Google Slides
These slides outline expectations and lab protocol as well as explaining the purpose, and practice of Mise en Place. This presentation is given before students enter the culinary labs and acts as a form of training before allowing students to participate in the kitchens. This presentation has over 15 slides + an interactive mise en place demonstration for students to participate in!
Grades:
9th - 12th
Also included in: Culinary Lab Training Bundle
Quick Breads Google Slides - Baking & Pastry - FACS, FCS, High School
Elevate your culinary classroom with our meticulously crafted "Quick Bread Essentials" Google Slides presentation, an invaluable resource for teaching students the art of creating mouthwatering quick breads. This visually engaging and comprehensive resource covers everything from types of quick breads to proper mixing techniques, leavening agents, and the secrets to perfect quick bread doneness.What's Included:Quick Bread Varieties: Explore the delectable world of quick breads, including bread l
Grades:
6th - 12th
Types:
Also included in: Quick Breads Bundle - Baking & Pastry, FACS, FCS, High School
United States Cuisine Learning Segment - Global Foods
Explore the United States through regional cuisines in this fun learning segment!Students will have the opportunity to learn about the vast varieties of foods found throughout the 50 states through both lecture style note taking and a group project. Students will learn about 8 different regional styles as well as specific local specialties. In their group project, students will choose one of the eight regions discussed and research potential recipes for lab and then vote on the recipes they are
Grades:
9th - 12th
Also included in: Global Foods Resource Bundle - Family and Consumer Science
Agriculture Sustainable Valentine's Day W/ Chocolate Lab and Slides
Celebrate Valentine's Day with a love letter to sustainable farming! This fun resource bundle has an informational text activity for sustainable flower and chocolate farming, a labeling lesson about chocolate certifications, and tasting lab that requires students to note details about packaging and chocolate content and additives.Fun, Informative and a great way to harness student excitement around this Hallmark Holiday, this resource bundle will keep them learning even as the anticipation build
Grades:
6th - 12th
Types:
Herbs & Spices Unit
A comprehensive unit that highlights herbs & spices when cooking! Recipe for focaccia and a rubric for a focaccia art competition between kitchen groups. Listing also includes a herb/spice research activity for students to extend their understanding. This unit will leave students with a better understanding of flavoring herbs & spices in their dishes!
Grades:
Not Grade Specific
Types:
Poultry Google Slides - FACS, FCS, High School
Elevate your culinary arts curriculum with our meticulously crafted "Poultry in Culinary Arts" Google Slides presentation, designed to engage high school students in the fascinating world of poultry. This comprehensive resource covers everything from poultry types and their culinary uses to common cuts, cooking methods, and the economic aspects of poultry.Why Choose This Presentation:Comprehensive Coverage: This presentation offers a holistic understanding of poultry in culinary arts, ensuring s
Grades:
8th - 12th
Also included in: NEW Poultry Bundle - FACS, FCS, Cooking, High School
Types of Service Google Slides
This google slides presentation introduces Common International Food Service Styles, and U.S. Service Styles. A total of 10 Service Styles are discussed and explained. Students also have a Knowledge Check activity and a To Do Task after the lecture. **Types of Service Guided Notes & Worksheet Activity can be found separately.**Please note that the preview provided only displays some of the google slides. Entire Presentation: 31 Slides TotalCan be completed in one 45-50 minute class period, o
Grades:
7th - 12th
Also included in: 1st 9 Weeks | Introduction to Culinary Arts Bundle
Types of Service Guided Notes & Worksheet Activity
This google doc guided notes follows along with the "Types of Service Google Slides" and introduces Common International Food Service Styles, and U.S. Service Styles. A total of 10 Service Styles are discussed and explained. Students also have a Knowledge Check activity and a To Do Task after the lecture.**Types of Service Google Slides Activity can be found separately.**Can be completed in one 45-50 minute class period, or further divided up into 2 class periods.The full document is a total of
Grades:
7th - 12th
Also included in: 1st 9 Weeks | Introduction to Culinary Arts Bundle
Mother Sauces: PowerPoint + Notes
This PowerPoint and Notes are to teach and reinforce the five mother sauces. This PowerPoint and notes include information on creating rouxs and the following sauces: Béchamel, Velouté, Espagnole, Tomato, and Hollandaise. PERFECT for a Culinary or Family and Consumer Science class!❗What is inside?❗28 Slide PowerPoint covering a white, blonde, and dark roux + components, flavorings, and examples of each mother sauce.2 Pages of Notes to PowerPointUnit Objectives⭐ Why will you love this product? ⭐E
Grades:
9th - 12th
Cheese and Dairy Slide Presentation/ Nearpod- Aligns with ProStart 2, Chapter 3
Slide Presentation updated December 2023Aligns with Foundations of Restaurant Management 2nd Edition Chapter 3, or ProStart curriculum. Could be used in any FCS culinary class. Presentation covers types of milk, milk alternatives, guidelines for storing milk and cheese, butter and butter substitutes, and types of cheese. I linked a guided note sheet on the last slide for teachers that prefer to print and use that. I have also created a Nearpod to go with this slide presentation. If you purchase
Grades:
8th - 12th
Also included in: Eggs, Dairy, and Breakfast Bundle (Presentations, Labs, Worksheets)
'Seasonings and Flavorings' Intro to Culinary FCS Presentation
Introduction to Culinary Pearson's 3rd EditionCh. 6 Seasonings and FlavoringsGoogle Slides Presentation: 42 SlidesTopics of Slides Include:Sensory PerceptionHerbs and SpicesCondiments, Nuts and SeedsSeasonings and Flavorings*Includes suggested video clips (found in the speaker notes of the slides)**USE WITH: Sensory Lab Activities and/or Ch. 6 Digital Worksheet
Grades:
9th - 12th, Higher Education
MyPlate Virtual or In Person Lesson - Includes Teacher Notes!
This is a lesson all about MyPlate that can be used in the classroom or online! This lesson covers the background of MyPlate, the 5 major food groups, and portion sizes.ADDED BONUS: teacher's notes can be found in the "speakers note" section of the GoogleSlides.
Subjects:
Grades:
PreK - 12th
Knife Cuts
Use this google slide presentation to teach about knife cuts. I use this to teach the knife cuts and also have guided notes to go with it. The guided notes are really easy, I made this resource so my virtual kids have to actually pay attention when I lecture. I made the guided notes a free resource. So make sure you download that as well. I also made a knife skills practice sheet that my face to face students use to place their knife cuts so I can check them. That too is a free resource now. How
Grades:
6th - 12th
'Garde Manger' Intro to Culinary FCS Presentation
Introduction to Culinary Pearson's 3rd EditionCh. 10 Garde MangerGoogle Slides Presentation: 41 SlidesTopics of Slides Include:Dressings and DipsSaladsCheeseCold Food PresentationsGarnishes*Includes suggested video clips (found in the speaker notes of the slides)
Grades:
9th - 12th
Breakfast Slides and Recipes
Lesson aligns with ProStart 2 (2nd Edition) / Foundations of Restaurant Management 2 (2nd Edition) text and curriculum Includes a slide presentation that prepares students for the Chapter 4 Exam. On the last slide I linked recipes for Cranberry Orange Scones, Basic Pancakes, Churro French Toast, and Crepes with Apple Compote. Please just request access to recipes once you've purchased the slides and I will share!
Grades:
8th - 12th
Types:
Also included in: Eggs, Dairy, and Breakfast Bundle (Presentations, Labs, Worksheets)
Sandwiches: Unit PowerPoint + Notes
This product will cover an entire unit of information over sandwiches! The information will cover three sections of relevant information regarding sandwich types, sandwich components, and sandwich construction. Notes are included in this product and allows your students to follow along directly with the powerpoint. Perfect for a Culinary class! ❗What is inside?❗53 Slide PowerPoint4 pages of notes to PowerPointObjectivesThe three sections of information include:1. Sandwich TypesCold Sandwiches- D
Subjects:
Grades:
9th - 12th
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