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Casserole Lab
Students participate in a lecture and lab explaining the qualities of a casserole, identifying the different kinds, the function of the ingredients and foods used in the preparation of the casserole.
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Southern Plantation Cooking
Students explore life on a southern plantation, and the difficulties slaves encountered in food preparation. They make a sweet potato pie and discuss the uses of sweet potatoes instead of traditional fruits in southern cooking.
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Food, Meals, and Cooking
Students examine the eating habits of people in other countries and learn new vocabulary. They also practice using nouns and the passive voice.
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San Francisco Cooking
Students investigate the history of San Francisco, California and then create recipes from the area, including a Monte Cristo Sandwich, Sourdough Bread, and a Golden Gate Burger.
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Eggs Introduction
Students research eggs including their structure, sizes, grades, nutritional value, functions in recipes, preparation techniques, and storage guidelines. They prepare a recipe including eggs.
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Abbreviations, Substitutions, Equivalents, Cooking Terms
Students review abbreviations of words used in recipes, acceptable substitutions of foods in recipes, standard equivalents of measurements and correct terminology of cooking terms through the use of written assignments.
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Abbreviations, Substitutions, Equivalents Review Lab
Students apply and demonstrate, in a practical lab test, what they have learned from their previous classes by preparing cookies together. They use measuring knowledge, cooking terms, abbreviations, equivalents and substitutions.
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How Far To Mount Katahdin (Part V)
Learners explain the relationship of hiking/backpacking and caloric consumption as well as to develop an understanding of diet, nutrition, cooking and planning skills.
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Fractions and Measuring in Cooking
Sixth graders explore cooking by creating food in class. In this ingredient measurement lesson, 6th graders discuss some of their favorite foods and review the proper recipes to cook them. Students utilize fractions to create a new...
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Double or More
Young scholars practice cooking by following recipe instructions. Â In this measuring instructional activity, students read food recipes and collect the materials needed to make one batch, then double the recipe to create twice as much...
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Making Fudge: Measuring Weight
Fourth graders measure the ingredients for a fudge recipe. In this measurement lesson, 4th graders practice measuring out the ingredients for a recipe to make fudge. Later, students get to enjoy the fudge they made.
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What is Chemical Change?
In this chemical change worksheet, students will write down a chemical change and then write down 3 supporting details for that example in this graphic organizer.
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Making Instant Whip (Recipe)
In this language arts activity, students practice sequencing, finding action words and following directions as they make Instant Whip ( a dessert). Students cut picture cards and sequence the steps, then read the recipe and make the...
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Preparing for Cake Sale
Young scholars complete a series of lessons and plan recipes to make. They gather the necessary ingredients. Students follow safe procedures for food and safety hygiene to bake a cake for a cake sale. Young scholars create posters to...
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Substitution Lab
Learners in cooking class prepare and cook brownies, making a substitution with one or more of the ingredients as instructed. They compare their results in regard to appearance, flavor and texture. They develop an understanding of...
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Cooking
First graders make jell-o bugs following 100% of the written instructions. They prepare home made jell-o and then get out the jell-o molds. Students discuss what types of bugs are found in the Australian Outback. They pour the jell-o...
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Making Fry Bread
Pupils observe a guest speaker preparing Seminole fry bread. They take notes of the steps in making the fry bread and then prepare their own fry bread and eat it. They document the process with a digital camera and then create a class...
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Gourmet Chef or Fast Food Mama?
Students examine the contents of a 17th century women's kitchen. Using probate records, they compare them with a historian's record of the same event. They complete an inventory of a kitchen of a women in their own lives.
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American Indian Cooking Before 1500
Students read and discuss an article about Native American cooking practices before 1500. In small groups they recreate a recipe for pemmican and sample the results. They discuss how food preparation and ingredients differ from modern...
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Mobile Cooking
Students investigate the history of Mobile, Alabama and then create recipes from the area, including Southern Pecan Pie and Mr. Carver's Peanut Brittle.
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Cooking Kansas City
Pupils investigate the history of Kansas City and then create recipes from the area, including Kansas City Barbecue Sauce, and Kansas City Corn.
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My Heritage Country Report
Students list five food dishes that are part of their family's heritage. Each student then does research of a country and a recipe (possibly a family recipe). With the help of members of his/her kitchen group, the student prepares the dish.
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Dietary Fiber Lab
Pupils bake a variety of cakes experimenting with the amount of fat and fiber in each. They sample the cakes and compare the effects of differing ratios.
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Icing On The Cake
Eighth graders follow a recipe, focusing on the concepts of ratio and proportion, to mix a batch of icing. They decorate cupcakes in the form of a pumpkin.