Curated OER
Breads Around the World
Pupils read about bread. For this lesson studying bread, learners read about the history of bread and it's significance around the world. Pupils identify the three main crops used to make bread and ten common types of bread from...
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Root Beer Production
In this fermentation learning exercise, students conduct an experiment to illustrate how the yeast fermentation process is used to produce carbonation. This learning exercise has 5 short answer questions.
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Knead Dough?
Young scholars make bread and understand that bread gives us energy. In this bread lesson plan, students read the story A Trip to the Market, and learn about the importance of bread. Then they make the bread!
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Yeasts and Molds: Food Science, Bacteria, Fungi
In this lesson young scholars will consider the characteristics and nature of yeast and molds in order to help them understand how these microorganisms affect food production.
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Little Red Hen
Learners explore the story of the Little Red Hen. They listen to and discuss the story, create puppets and retell the story, and make bread using a bread in a bag recipe.
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Good Microbes in Food Processing
Young scholars participate in a bread making experiment to understand the good microbes in bread. In this bread making lesson, students prepare bread in a bag with varied recipes and note results.
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From Seed to Bread
Learners examine how some of their food comes from plants by baking bread. They listen to teacher read alouds that set the stage for the activity.
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Kingdom: Fungi
The general characteristics of fungus types are presented here. Your class will love the pictures of the amazing features found on these strange living things. The internal and external structures and their functions are highlighted. By...
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Energy in Cells
In this biology worksheet, 9th graders explain how producers make their own food. Then they describe the food chain and what the end products are of respiration. Students also describe how muscles continue to get energy during high...
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Yeast Cells and their Environment
Students study the scientific method and explore how to design an experiment. In this investigative lesson students explore and hypothesis an experiment then carry it out to find the results.
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BREAD IN A BAG
If possible, acquire a handful of wheat kernels from a local farmer or seed dealer. Hand them out so students can feel them and see what they look like. Share background information. 2. Draw a wheat kernel on the chalkboard, or use the...
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Gluten and Balloons What Do They Have In Common?
Students examine the purpose of gluten in bread making and what type of flour is needed to make bread. They compare the properties of a balloon to bread dough to explain yeast fermentation. They make bread.
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Kitchen Garbage: Food For Thought
In this fungi and food matching instructional activity, students draw lines to match different types of fungi such as yeast and mold, and with the foods that they affect.
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Word Scramble – Lesson 3
In this health worksheet, learners identify and define vocabulary terms related to foodborne illness. They unscramble the words listed at the bottom of the sheet and use them to complete each of 8 blanks.
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Helpful Microorganisms
Students study how some microorganisms are helpful and practical in foods. They work with microorganism in a number of food, such as yeast in bread and yogurt.
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Microorganism Multiplication
Seventh graders complete two experiments to learn about harmful and helpful microorganisms. In this microorganisms instructional activity, 7th graders read background information about fungi, yeast, and club fungi. Students then complete...
K12 Reader
Fungi Are Alive
They are alive even though they are neither plants or animals! Yes, fungi are the subject of this two-part comprehension activity. Kids read the article and then use information found there to respond to comprehension questions.
Cooking Matters
Happy Whole-idays
Take a look into how whole grains support growth, provide energy to play, and help us to stay strong with a fun-filled resource. The learning exercise offers interesting food facts, an exercise in nutrition label reading, a recipe for...
Julie Negrin
How to Teach Cooking to Kids
Youngsters are more likely to eat something if they've worked hard to make it! Plan a cooking class with an e-booklet from Julie Negrin, author of Easy Meals to Cook With Kids. It includes what you should consider about your school site...
Curated OER
Rates of Reactions end Enzymes
Introducing enzymes and the controlling factors of a reaction this slideshow displays the typical rate of reaction graph and labels the main sections. The summaries of ways to measure reaction rates are valuable and the examples of...
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Charting Mold Growth
Students chart mold growth based on food supply. In this mold growth lesson plan, students chart micro-organism growth and the decline of the growth as food runs out.
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Worksheet 6: Reading: Recipe for Beignets
Travel to New Orleans for their warm, sweet beignets, or bring a piece of New Orleans to your classroom by baking the delicious treats with your third and fourth graders! If baking them isn't possible, at least review the recipe for a...
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Unit: Processing and Manufacturing: Examination Three
StudentsMatch the vocabulary terms in column A with the definitions in column B. Write the letter of the definition in column B in the space next to the terms in column A. Afterwhcich, students Write short answers or fill in the blank to...
Curated OER
The Good Microbes
Some microbes are beneficial for humans. This resource asks learners to identify beverages that contain healthy microbes. There are six beverages shown, and pupils must place a check mark next to the ones they think contain healthy...
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