Food Preservation Teacher Resources

Find Food Preservation lesson plans and worksheets
Showing 25 - 48 of 68 resources
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Love Letter to Food

For Students 6th - 12th Standards
Don't be rude to food! Scholars see the startling truth about food waste in a disturbing video. The series of statements from individuals around the country paints a picture of good intentions followed by wasteful habits like cooking too...
25:29
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Next Meal: Engineering Food

For Students 6th - 12th Standards
Are genetically engineered foods risky or beneficial overall? The video, part of the PBS food science series, explores the debate from a scientific perspective. It explains the history of genetic modification, the benefits, and the...
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Convenience Foods and The Role of Preservatives

For Teachers 6th - 12th
Students identify the convenience food components of pizza and the role packaging and additives play in the preservation of foods. In this food preservation instructional activity, students view and investigate packaging of food...
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Convenience Foods and The Role of Preservatives

For Teachers 9th - 12th
Students examine the role of packaging, additives, and preservatives in food preservation specifically pizza. They experiment with bread to determine the effect of preservative on it.
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Package Those Foods!

For Teachers 6th - 8th Standards
Designing the right package — it's more than a pretty picture. Challenge small groups to design a food package. They must consider the type of food they are packaging and the package's ability to control the physical and chemical changes...
6:02
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Salt and Diet

For Students 9th - 12th Standards
Salt is necessary for your diet, but too much or too little and it causes health problems. These problems, as well as what salt does in your body, are the focus of a video that also looks at where salt is found in food and how much salt...
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Preserving the Harvest: Dry it Out!

For Teachers 3rd - 6th
Learners explore how people preserved their food in the past. In food preservation lesson, students create different models that enable someone to dry out food, such as a food dehydrator. Learners also learn how to prepare different...
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When I Was Young In Appalachia

For Teachers 3rd - 6th
Students comapre and contrast the lifestyles of the people of the Applachian region with their own community through in-class discussions, creative projects, hands-on activities, food preservation, homemade remedies, home construction,...
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When I Was Young in Appalachia

For Teachers 3rd - 5th
Students read books about growing up in Appalachia and discuss the concept of self-sufficiency. They make braided rugs from T-shirts, cornhusck dolls, and log cabins from Lincoln logs. They also write booklets about Appalachia.
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Understanding Water Activity

For Students 9th - 12th Standards
How does water activity play a role in food spoilage? First, the learners think about which types of foods would be best to take on a backpacking trip based on the water activity of different foods. It then walks through why water...
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Controlling Water Activity in Food

For Students 9th - 12th Standards
Food storage matters! Scholars learn how the amount of water in corn can affect its rate of spoilage. They create a control group, then test three corn samples stored in three different locations for water activity. As a result of the...
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The pH Scale and Meter Calibration

For Students 9th - 12th Standards
What are the different ways to test for pH? First, scholars explore the pH scale and a common way to test for acidity and alkalinity. Then, they learn about the importance of pH in food safety and why variance in pH could potentially...
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How to Use Oil Immersion Microscope

For Students 9th - 12th Standards
Teach the class how to use a microscope to identify bacteria in food. Scholars explore the different parts of the microscope and learn how to determine total magnification. They walk step-by-step through the procedure of preparing slides...
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Mummifying Apples

For Teachers 3rd - 5th
Young scholars explore food preservation by participating in a mummification lesson. For this fruit characteristics lesson, students hypothesize what will happen to an apple that has been cut open and left out in the air. Young scholars...
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4-H Food Science- Advanced Activity

For Students 6th - 8th
For this advanced activity food science worksheet sets, students complete a food find word search puzzle, and practice food photography as they investigate it as a career. They examine food preservation methods through a food...
4:08
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Are Spotty Fruits and Vegetables Safe to Eat?

For Students 4th - 12th
Are funky-looking fruits and vegetables dangerous? Not if you carefully wash them. Find out why by checking out this short video that explains the science behind the cosmetic problems.
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Batch Bake

For Teachers 6th - 12th
Sweet and savory muffins, yum. Young bakers bake batches of these tasty treats to demonstrate their competence in the kitchen. A real recipe for success.
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Mission Meals

For Teachers 8th - 12th
Students calculate the basal metabolic needs of astronauts. In this food preservation lesson, students take on the role of a NASA nutritionist to create a diet for an astronaut. Students create a meal plan for a week to maintain enough...
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Grapevine Magic

For Teachers 1st - 8th
Students observe raisins and discuss where they come from. They dry grapes using a variety of methods and then observe, compare, and illustrate the results.
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Pack It Up

For Teachers 6th - 8th
Students watch a video on food preservation. They research what happens to items that cannot be recycled locally.
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Hazards of Defrosted Food

For Teachers 9th - 12th
Peas spoilage hot, peas spoilage cold: examine the bacterial growth on newly defrosted peas versus peas that have been defrosted for 24 hours. Using the session one questions in the "Microbes and Food Spoilage" PDF, learners will make...
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Chapter 16, Food Biotechnology

For Teachers 7th - 8th
Although the points given on these slides are valid, the visual accessibility is poor. Consequently, many viewers would be distracted or entirely unable to view the presentation.  The content is a review of microorganisms and their...
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1869: A Report on Schools in North Carolina

For Teachers 9th - 12th Standards
One of the five legal duties of children in most states is to attend school until age 16. In 1869, to justify the funding of compulsory, public education, the Superintendent of Public Instruction of North Carolina declared, “The State...
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Expression: Masks - Activity 1

For Teachers 6th - 11th
Students create art plans for an "installation" after viewing a video of Native American mask making that centers around the Salmon rack idea. Emphasis is placed on collaborative work in this introductory lesson.

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Food Preservation