48 results
Cooking outline microsofts
Knife Skills PowerPoint with Guided Note Sheet
This very visual PowerPoint teachers proper knife safety, parts of a knife, the different types of knives, how to properly grip and knife and how to prepare stick and dice cuts. Every slide includes a large visual that is also included in the guide notes.Parts of the knife include the tip, spine, rivets, cutting edge, heel, bolster and tang. Types of knives include chef's knife, utility knife and bread/serrated knife. Proper knife grip includes the gripping and guiding hand. Preparing stick an
Grades:
9th - 12th, Higher Education
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:Â Eggs, Dairy, and Breakfast Bundle (Presentations, Labs, Worksheets)
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
Foods Lab Planning Outline
This is a great outline that allows students to plan and prepare for their cooking/foods labs. This will help your foods labs move smoother and more efficiently. The outline goes through and has the students or teacher assign jobs for throughout the lab. It also make sure students read through the recipes so they are prepared for the cooking lab. Enjoy!
Grades:
6th - 12th
Drafting Your Recipe: Life Skills Lesson
Use the attached Google Doc to have students prepare to draft a meal. They will list the tools, ingredients, and steps necessary to create their meal.
Subjects:
Grades:
7th - 12th
Culinary Essentials Lab Work Plan | Family and Consumer Sciences | FCS
Culinary Essentials Cooking Lab Work Plan for lab groups with three students. Easy to use, and editable to fit your cooking lab situations.
Grades:
7th - 12th
Types:
Also included in:Â Culinary Resources Bundle | Family and Consumer Sciences | FCS
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:
Planning a Healthy Meal and Shopping Template (Special Education)
This is a meal planning guide that incorporates the 5 basic food groups. Students will use a cookbook to decide on the main course of the meal, and from there will add on side dishes to help balance the food groups presented in the meal. Students will then make a shopping list of the needed materials. If applicable, they can shop for the food items at the store, working to find the total cost of purchase, use the "dollar up" method to pay, and calculate the amount of change they should get back.
Subjects:
Grades:
PreK - 12th
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:
FCS Skills For Success Curriculum Planning
FCS Skills for Success curriculum planning. 90 days of class, 90 minute periods. Parenting, teen dilemmas, relationships, career readiness, eating on a budget, consumer skills, sewing, family financial planning, personal and interpersonal responsibility, decision making, dorm room meals, applying for a job, applying for college, home buying. etc.
Grades:
9th - 12th
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
Healthy Meal Planning Project FCS
This project is used at the end of the MyPlate/Nutrients Unit. Students have to choose a recipe and change at least one thing in order to make it healthier. Once the recipe is altered, students have to take their knowledge of working safely in the kitchen, as well as their knowledge over the nutrients, MyPlate, and overall healthy living, and prepare the meal for their families. I have attached the project requirements/outline, as well as the project rubric.Along with their reflection paper, ma
Subjects:
Grades:
9th - 12th, Higher Education, Adult Education
Types:
Designing A Restaurant Project Brainstorm Page
This page is used for students to write down all of their ideas for the restaurant they are designing. The second page is where they can start designing their logo before they make the final version.
Subjects:
Grades:
6th - 12th
Types:
Also included in:Â Designing A Restaurant Project Bundle
Tomato Concasse Knife Skills Slideshow for FACS and Culinary Arts
Simply a step-by-step slideshow to demonstrate how to produce tomato concasse.
Check the formatting before use to account for different versions of PowerPoint.
I hope you find this useful!
Try my Knife Skills SMARTboard Games here: https://www.teacherspayteachers.com/Product/2-SMARTboard-Activities-for-Knife-Skills-FACS-Culinary-Arts-Cooking-2299434
Or my Stocks SMARTboard Games here: https://www.teacherspayteachers.com/Product/4-SMARTboard-Activities-for-Stocks-FACS-Culinary-Arts-Cooking-2
Grades:
Not Grade Specific
Five Food Groups Notes & Outlines
This is a great introduction to each of the five food groups for students. It goes into basic details of each food group. This presentation and notes can take about 5 class periods. Included are five PowerPoints and five note outlines for each of the food groups (fruits, vegetables, grains, protein, and dairy). Enjoy!
Subjects:
Grades:
6th - 12th
How to Speech
How to Speech includes: Parent Letter, Permission Slips, Demonstration Instructions, and Sample How to Speech.
This can be modified for your age group of students.
Hope you enjoy this! My students love this every year!
Subjects:
Grades:
4th - 12th
Types:
Foodborne Illnesses Research Project.
A Foods and Nutrition or Science resource - Students will research and create a presentation on Foodborne Illnesses or Diseases. I ask my student to use MLA Works Cited Format when citing sources.
International Foods (Foods 1) Pacing Guide
International Foods pacing guide aligned to the National Family and Consumer Sciences Standards. Includes learning objectives and number of teaching days needed for each unit.
Subjects:
Grades:
9th - 12th
Sanitation
This PowerPoint follows Culinary essentials sanitation (1.2). This also following an assessment that I use. This does take me an hour to teach but I discuss each slide.
Grades:
7th - 12th, Higher Education, Adult Education
Foods Block Outline
This is a block outline for food, nutrition, and a cooking quarter class. This outline will give you a lot of ideas!Resource that I sell that goes along with this resource:Bundle! Food, Nutrition and Cooking Curriculum----------------------------------------------------------------------------------------------------------------------------Check out our other 250+ resources that we sell! Thank you!Resources in Our Store!Facebook Great Videos and Resources to Use in Class Pinterest We would love
Subjects:
Grades:
7th - 11th
Intro to Foods Bundle
Power Point is 10 slides and includes 85 minutes of self made you-tube videos on safety and sanitation, knife basics, and measuring. Course Outline supports Power Point for safety and sanitation and procedures in class. Food Truck Warz is the final project used in this course.
Grades:
7th - 12th
Alphabet Recipe Book Editable
Recipes for each letter of the alphabet! Editable to add names of students and/or change recipes.
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