68 results
Cooking outlines under $5
![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)
Hospitality Cookery Workflow Planning Worksheet
An important aspect of working in a kitchen is the ability to plan and organise tasks in a time efficient manner. Poor workflow can impact not only the running and morale of the kitchen but also customers who become dissatisfied with long wait times and low quality meals. This often leads to loss of profits and potentially closure of the kitchen/business. This worksheet explains the importance of a smooth running workflow, common mise en place tasks and the four important areas to consider when
Grades:
8th - 12th
Types:
Table-lined Notebook Designs
Dive into organization with our vibrant "Colorful Table-lined Notebook Set." Each notebook boasts a unique cover color – red, blue, green, pink, and yellow – adding a pop of personality to your workspace. With pre-lined tables, these notebooks are perfect for tracking tasks, managing schedules, and jotting down important information. Stay organized in style with our "Colorful Table-lined Notebook Set."
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Grades:
Not Grade Specific
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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)
Recipe Outline Page
Have students research and create recipes! This is a great project to work on sequential writing, the importance of details, context, and more. Want to turn it into an even bigger project? Put all of the recipes together and create a classroom cookbook! It's an awesome "free" gift for students to give to families.
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
Cooking Practical Tray/Trolley Tags
Organise your cool room or fridge/freezer with these great tray or trolley tags. It covers everything you or your Food Prep Assistant needs to know to have the ingredient trays or trolleys set up and ready to go for each recipe for each class. These tags cover: day of the week, lesson period required, whether your are DEMonstrating the recipe or your students are completing their PRACtical, teacher name, class name and even space for the recipe name or specific notes/additions required. Particul
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Grades:
Not Grade Specific
Kitchen Stove Clip Art/ evolution/ History Clip Art
History of cooking stoves clipart: 10 color files PNG+JPG & 10 black white (outlines) PNG+JPG1800s-2000sSize one image about 7 inch by 4 inchFor personal and commercial use.You might like itThe History Clip artDownload the archive with the license and logo by the linkhttps://www.teacherspayteachers.com/Product/License-Credit-logo-by-Clipartino-3785741keywords: clipart, clip art, gadgets, timeline, history, old, evolution, retro, vintage, technology clipart, then and now clipart, stove, coal
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Grades:
Not Grade Specific
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
Food Lab Job Chart | Food & Nutrition | Food Labs | FACS, FCS | Organization
Improve student engagement in lab while decreasing the chaotic atmosphere with this lab job chart. This chart allows you to assign lab jobs to students and easily change the assigned job each week with a simple numbering system. Whether you are brand new to lab management or just looking to switch things up this job chart will give you and your students a fresh start! WHATS INCLUDED: -READY TO PRINT: Lab Job Chart complete with numbers and job descriptions -TEMPLATE: Power Point Template to allo
Grades:
7th - 10th
Types:
Also included in: BUNDLE: Lab Organization | Food & Nutrition | Food Labs | FACS, FCS
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: Culinary Resources Bundle | Family and Consumer Sciences | FCS
Lab Plan | Foods Lab | Cooking | Family Consumer Sciences
Here is a generic food lab plan I use with all of my classes. The front is lab group information and they also dissect each ingredient to help them grab ingredients faster on lab days. We fill this out day before lab. The back side is where they sign up for a job that helps keep them on task during the lab.
Grades:
9th - 12th
Cleaning Checklist Posters | Food & Nutrition | Food Labs | FACS, FCS
Make it easy for students to understand cleaning expectations and procedures of food labs with these lab cleaning checklists! All checklists contain generic information that can be applied to any foods class. They come is 6 bright happy colors or a template is included too, to add to or make your own! WHATS INCLUDED: -6 READY TO PRINT Posters in 6 Colors -Word Template to add to or assist in helping you create your own poster -PDF Overview how I use this in labs. RELATED: Interior/Exterior Label
Grades:
7th - 10th
Types:
Also included in: BUNDLE: Lab Organization | Food & Nutrition | Food Labs | FACS, 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.
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Grades:
9th - 12th, Higher Education, Adult Education
Types:
Cooking Measurements Cheat Sheet/How To
This product has 3 pages that explain what kitchen measurements look like and how to pronounce them. There is a page for dry measuring cups, liquid measuring cups, and measuring spoons. This listing is editable!
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Grades:
Not Grade Specific
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Also included in: Kitchen Measurements Practice & Games
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:
Introduction to Home Economics (Foods) - Guidelines and Primer Activities
This 5 page package includes a general course outline with student expectations and an extensive description of kitchen duties. The last 3 pages include short written activities, including orientation, determining food preferences and allergies, and finally, a sneaky exercise on how to follow directions.
Subjects:
Grades:
6th - 10th
Types:
My Recipe Book
My Recipe Book: This booklet is perfect to use when learning about recipes. Includes blank spaces for: - Titles - Ingredients - Directions - Pictures
Subjects:
Grades:
PreK - 6th
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:
Creation Process Brainstorming Workshop
The creative process is a step-by-step brainstorming time. Students will use this sheet to help them come up with an actual piece of work and the steps required to make it happen. Brainstorming can be done in any order.
Subjects:
Grades:
5th - 12th, Higher Education, Adult Education
Types:
Can YOU Can Your Harvest? | An Interactive Learning Scenario
Description: In this lesson, children learn what it’s really like to preserve food through water bath canning! Children will be presented with multiple scenarios where they will have to use critical thinking skills to consider the information provided and make what they believe is the best choice in each situation. Situations your child will be presented with include: what food to can, where to gather the food, what tools are needed for canning and what jar size is appropriate for the food they
Subjects:
Grades:
6th - 9th
Also included in: What Would YOU Do? | Interactive Life Skills Learning Scenario Bundle!
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
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