116 results
Family consumer sciences laboratories for Microsoft Word
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Identifying Sewing Equipment
Are you looking for a modern version of sewing equipment or tools? Is your copy looking dated and has been photocopied a few dozen times? This is a digital file with clear images of sewing equipment found on 2 pages. Students in your Sewing and Textiles classes can start the course learning about notions and tools used in the sewing laboratory prior to beginning their course. They learn both the proper name of the tool as well as its function.
There are a total of 17 tools to identify. A
Grades:
6th - 12th
Types:
Open A Restaurant Project for Prostart
This activity can be used as a final culmination of several topics in Prostart, including kitchen management and costing out of recipes. Students work in groups to design a restaurant, including: its theme, sampling of the menu, costing out items from the menu, and even preparing a dish they would theoretically serve in their restaurant. It will take about 2 days for planning and a third day for recipe completion.
Grades:
9th - 12th
Types:
Making Ice Cream Lab: Phases of Matter
The students will complete a lab to make their own ice cream. The lab has visual pictures accompanying the words and is perfect for special education students. There are post-lab questions, discussing phases of matter. The questions are differentiated (there is a lower level page of questions and a higher level page of questions).
Subjects:
Grades:
1st - 7th
Types:
FOOD SCIENCE: INVESTIGATING FLOUR - ENRICHMENT - BIOCHEMISTRY
If you are teaching food science, general science, biochemistry, scientific inquiry, or just want a fun learning activity that also involves eating, THIS IS FOR YOU!The subject of this investigation is flour. Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds.Flours made from wheat are the principle flours used in baking. Wheat flours are often preferred because of the proteins glutenin and gliadin that combine to form gluten. The type of wheat milled to make the flour det
Subjects:
Grades:
9th - 12th
Types:
CCSS:
NGSS:
HS-ESS3-1
Also included in:Â FLOUR-GLUTEN-BREAD ACTIVITIES BUNDLE
Murder & Meal Mystery Lab (Biomolecules)
This lab is based on students being Crime Scene Investigators. They will test a combination of food that the teacher has created. The teacher mixes it ahead of time and make sure to sell that it is the stomach contents from the deceased person. Students perform 4 test.
Subjects:
Grades:
6th - 12th, Adult Education
Types:
Child Development unit 2 day 1 Lesson plan AND Genetic Gamble game
I call this day biology 101 in 14 questions which consists of numerous game options to review the elements concerning genetics and heredity. Once students have these basics down, they will partner up to create their "beanie baby's" (done on day 4 of unit 1) first portrait in a genetic gamble dice rolling game. -All of the necessary components are incorporated into this lesson plan including resources, supplies, and specific instructions for activities, supplies, setting up, and student directe
Grades:
9th - 12th
Types:
Also included in:Â Child Development Bundle unit 2 Genetics, Birth Defects, and Reproduction
USING SCIENCE TO BAKE THE BEST BREAD - ENRICHMENT - BIOCHEMISTRY - BODY SYSTEMS
There are many variables in bread making. A delicious loaf involves the interplay of three basic ingredients (flour, water, and yeast), as well as the processes of respiration, kneading, and baking.Since grain, a farmed commodity, is the principal ingredient in bread, a consumer staple, it should be no surprise that agricultural companies try to find ways to best use the foods they produce. Companies like General Mills, Land O Lakes, and Cargill, want their food scientists to make efficient use
Subjects:
Grades:
9th - 12th
Types:
CCSS:
NGSS:
HS-ESS3-1
Also included in:Â FLOUR-GLUTEN-BREAD ACTIVITIES BUNDLE
GLUEY GOBS OF GLUTEN: A SCIENTIFIC INVESTIGATION - ENRICHMENT - BIOCHEMISTRY
Flours made from corn and rice, as well as other grains, form a paste when mixed with water. But, when wheat flour is mixed with water, and put under repeated pressure, it transforms. As the dough is kneaded, proteins form a tight matrix called gluten, which traps gas and gives the dough its elasticity.Other cereal grains, such as rye and barley, also have gluten, but in lesser quantities than in wheat. Wheat flours also vary in the amount of gluten they contain.In this investigation, students i
Subjects:
Grades:
9th - 12th
Types:
CCSS:
NGSS:
HS-ESS3-1
Also included in:Â FLOUR-GLUTEN-BREAD ACTIVITIES BUNDLE
Cupcake Wars Project
Use this as a group project to really get the kids pumped! Included is the project guidelines with day by day instructions, a judge's rubric, and the project rubric worth 200 points.
Subjects:
Grades:
9th - 12th
Types:
Nutrition and Culinary Arts 1 Recipes
There recipes are best for level 1 Nutrition and Culinary Arts classes. They are written for 50 min class periods. Skills practiced include sanitation, kitchen safety, knife safety, knife cuts, measuring techniques, measurement math, and changing yield. Basic cooking techniques include mix, fold, bake, saute, boil, simmer, blend. I have included notes on how I use these recipes in my classroom. Please use them to fit your needs!
Grades:
9th - 12th
Types:
Function of ingredients in quick breads
This is a fun and quicker lab to introduce quick breads to the students. This lab will allow students to follow step-by-step directions in making pancakes (quick bread), and analyze and explore the function for each ingredient that goes into the pancake. It is always a hit in my classes!Great for both junior high/middle school and high school students.
Grades:
7th - 12th
Phone Sanitation Experiment
Are you teaching culinary classes and want to show how dirty phones are? I did so I created this activity! Using fresh bread, a phone, and a ziplock bag, and in a week you can create a nice visual of how truly unsanitary it is to have or use your phones in the kitchens. I have pictures of students' bread slices from this year to show what you could end up with.
Grades:
7th - 12th
Reading a Recipe (It's a trick :)
Tired of your students not reading their recipes for lab? This helps to teach them a lesson in how important it is to read before they start. If they don't read the directions, they will do a little extra work, which never killed anyone before.Spoiler: In the directions, they only have to answer questions two and nine, but they'll probably answer them all! bwahahaha!
Grades:
7th - 12th
Types:
Herb & Spices Extension: Cookie Lab
Do you want to mix up your herb and spices unit? Here's a fun lab that encourages students to think outside of the box for what a cookie is "supposed" to taste like. 5 different cookies with an array of herb/spice combinations. Included with purchase is extension activities like a research element and post-lab reflection questions.
Subjects:
Grades:
7th - 12th
Types:
Intro to Culinary Arts Pre-Lab Worksheet
This pre-lab worksheet can be used for any culinary or nutrition family and consumer sciences labs. This pre-lab worksheet is designed for a group of four students per kitchen and asks students to review the recipe and assign jobs before the day of the cooking lab.
Grades:
Not Grade Specific
Types:
Pumpkin Dog Treats- Ag or FCS
Use your old/recycled pumpkins in an animal health nutrition lesson! Create pumpkin-based dog treats and learn why some human foods (not only pumpkin) are healthy for dogs. Students will research nutritional aspects of dogs and create case studies as their treats bake. This is usually takes two class periods to complete.
Grades:
6th - 12th
Types:
Chocolate Chip Cookie Contest
This contest is a hit with students! Rather than having all students make the exact same chocolate chip cookie, try having each group make a different cookie! Students research and evaluate recipes before deciding on their (hopefully) winning cookie recipe. Included in this lesson are objectives, rules for competition, a lab plan to help get students organized and ready for competition, and most importantly a judging rubric!This competition has been very successful in my high cshool cooking clas
Grades:
6th - 12th
Types:
Which Ingredient is Missing?
Lab information for measuring & following recipe directions correctly. Questions/Key for baking ingredients functions, 2 sets of lab recipe sheets for which is the missing ingredient - chocolate chip bar cookies, brownie bars
Subjects:
Grades:
6th - 11th
Types:
Foods 1 Graduated Skills Labs (First five labs for beginners)
This document has everything a teacher needs to guide beginning cooks in Foods 1 classes in kitchen labs. Designed to teach students to read recipes, understand steps, follow instructions, identify equipment (from photos) and carry out essential tasks like mise en place, cleaning and santizing.Recipes include:Frappuccinos, Muddy Buddies, Old Bay Cheddar Biscuits, Chocolate Chip Cookies and Rice with Gravy.The recipes are designed to build skills as students go. They also come with teacher notes
Grades:
6th - 12th, Higher Education
Types:
Beginner Sewing Project Rubrics
Sewing rubrics for beginning sewers are provided with this file. This includes self assessments as well as rubrics for teacher evaluations of projects. All materials within this lesson, unit, or resource are created by me and are protected by copyright law. The purchasing teacher has license to make copies for her students, or post on online classroom such as Google classroom. The purchasing teacher may NOT share this resource with other teachers in person or by electronic means without permissi
Grades:
8th - 12th, Higher Education, Adult Education
Types:
Kitchen Inventory Checklist
Students can use this checklist to organize their kitchen stations according to what your stations use and still need. I use this at the end of the semester/year to reorganize.
Subjects:
Grades:
6th - 12th
Types:
Yeast Bread Recipe Packet
This packet includes four yeast bread recipes for culinary courses that have been tried and true by culinary teachers. All recipes are written to be completed in two or three 50 minute class periods and serve between four to five students. Every recipe uses the same template to keep reading and following the recipe simple and easy for all levels of culinary students. The learning objectives of each recipe are written at the top of the template. Recipes include; cinnamon rolls, focaccia bread, It
Grades:
7th - 12th
Types:
Measurement Methods Lab -- Playdoh
This is a fantastic way to review the proper methods for measuring ingredients by volume. Each station has 1 or 2 ingredients for each student to measure. This lab was designed so that ALL students participate and practice each measurement method. At the end, each student will produce their own playdoh. The way it works: the teacher will set up the stations with necessary tools and ingredients. Each student will need a small mixing bowl and a spoon to stir with. Give small groups of students abo
Grades:
Not Grade Specific
Types:
Also included in:Â Reading a Recipe & Proper Measurement Methods Lab -- Play Dough
Food Additives - Looking for Elements, Compounds and Mixtures
At the end of the unit comparing elements, compounds and mixtures, students bring in food labels to analyze. They learn how to read a food label, look for common food additives and determine if they are elements, compounds or mixtures. This is a word document that your can change to reflect different additives depending on what types of labels your students bring in or that you have on hand.
Grades:
6th - 9th
Types:
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