Learners create a recipe book.  In this produce lesson, students watch a selection of the harvest animations from the BBC Dig In website, taste some of the vegetable and herbs they've been growing and discuss creating a class recipe...

Middle schoolers explore acids, bases, and indicators. They use turmeric solution, phenolphthalein, and goldenrod paper to determine the acidity and basicity of a variety of common household substances. A worksheet is included to record...

Students interview each other and their parents to examine why and when writers write and where published authors get their ideas. They complete a class T-chart, fill-out an interview worksheet, and read and discuss a variety of book...

Students analyze different regions of the brain which are responsible for different aspects of cognition, awareness and regulating the body's process.

Students explore philanthropy. In this service learning lesson, students read Runaway Rice Cake, identify the elements of the story, and make rice cakes to share with others.

Students examine the difference between whole foods and junk foods. In this food instructional activity, students learn the definitions of whole food and junk food. They find the difference in tastes and textures of different foods by...

Students calculate fractions used in various food recipes in this Math lesson with real world applications. The lesson is geared towards upper elementary students but can be adapted for various levels of learners. State math standards...

Seventh graders study the parts of corn and explore the role of starch.  In this corn products activity students prepare a model of water and stones.

Students observe and discuss microbes.  In this microbes lesson students complete a lab activity where they grow microbes in petri dishes and discuss their findings. 

Students work with yeast in preparing soft pretzels. They identify the characteristics and ingredients used in yeast breads from quick breads, and how to prepare them in a variety of recipes. They set their table, eat and clean up...

Students identify and prepare yeast breads. They get a portion of the refrigerator dough that was made the class period before and individually shape their dough into a different shape, allowing it to rise, bake. They are evaluated...

In this combinations worksheet, students examine, analyze and calculate several ways to solve probability word problems involving combining ingredients to make a cake.

Students examine how he world eats breakfast. In this food choices lesson, students work in groups to list breakfast foods and their ingredients and find goods and consumers on the list. The, students use the Internet to complete a...

Learners read and respond to a chapter in a book.  In this vocabulary and reading comprehension instructional activity, students preview and predict chapter 3 of Freckle Juice, define new vocabulary words, read chapter 3 and...

Students examine edible plants by identifying salad ingredients. In this botany lesson, students discuss the different vegetables that can be eaten in a salad and draw them on a worksheet. Students review vegetable vocabulary and examine...

Students identify and interpret the importance of customer service. Then they identify the concept of customer chain and the meaning of the quality paradigm. Students also identify and define the role of quality in competitiveness and...

Students write a set of instructions for making a pancake. Students recognize features of certain types of instructional texts. Students understand the steps into the preparation of the making of a pancake.

This experiment can be used as a pre-assessment to see what experience and knowledge the high schoolers have in preparing pies. They identify the difference in taste, flavor, texture and appearance as they substitute different...

Third graders explore the structure, size, grades, nutritional function, preparation techniques and storage guidelines of eggs. They prepare German Pancakes and Orange Julius.

Young scholars explore eggs including their structure, sizes, grades, nutritional value, functions in recipes, preparation techniques, and storage guidelines.

Students work with yeast in preparing soft pretzels. They identify the characteristics and ingredients used in yeast breads from quick breads, and how to prepare them in a variety of recipes. They need to set their table, eat and...

Students examine the structure, sizes and nutritional value of eggs. After completing a word search, they participate in a lab in which they make baked eggs with bacon. To end the lesson, they test their final product and complete a lab...

Students experiment with common household products to determine the properties of emulsions and how they fit into the classifications of matter through this series of lessons.

In this math worksheet, students investigate the concept of using combinations. They compare this with permutations where a different order of the same set of objects is counted separately for the outcome.