69 results
High school cooking laboratories for Microsoft Word
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:
Cooking Utensils Vocabulary
Cooking Utensils Vocabulary contains a vocabulary list and definitions along with vocabulary matching and answer worksheets. If teaching Life Skills or Cooking classes, this lesson is a great complement to your lesson plan. If you're looking to delve into the world of cooking and Recipes, please check out my Reading FoLife: Cooking and Recipes lesson plan at: http://www.teacherspayteachers.com/Product/Reading-For-Life-Cooking-and-Recipes-701915
Subjects:
Grades:
5th - 9th
Types:
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:
Kitchen Lab Duties
A breakdown of kitchen duties for groups of 5. Can easily be changed for larger or smaller groups.
Subjects:
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:
Dry and Liquid Measuring Stations
Students will experience 5 stations that teach them how to measure dry and liquid ingredients, use a food scale, and read abbreviations in a recipe.TEACHER SET-UP1 Table with dry measuring cups and flour1 Table with water in pitchers and liquid measuring cups1 Table with food scales, bowls, and flour
Subjects:
Grades:
7th - 10th
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:
Sausage Taste Test Lab- Editable
Food Science and Meat Production Standards Combined Students can make homemade sausage using ground turkey and pork products, then compare it to a store bought product. Students review proper food handling techniques and can analyze products like product testers would in food science. It offers great discussion opportunities on marketing, perceptions, and biases in food products.
Subjects:
Grades:
7th - 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:
Food pH Lab
Test the pH of several food items, record the data on the table provided. Lab Questions:Which food item tested was the most acidic?Which food item tested was the most basic?Were any food items tested neutral?What food items tested could be combined to create neutralization? Try it -What was the resulting pH?
Grades:
9th - 12th
Types:
Protein Alternatives Lab
America as a whole eats too much protein, due to high meat consumption, oversized portions, and abundance of fast food options. Students should be educated on alternatives to common sources of protein. Use this lab to open their minds to some plant-based proteins, and they will be surprised what they end up finding to be delicious!
Assign each lab group a different protein alternative to prepare; directions included for each. Students will pass around sample sizes to the other groups so everyon
Grades:
6th - 12th
Types:
Ice Cream in a Bag Endothermic Lab and Dippin' Dots Lab (editable)
Hands on edible ice cream in a bag activity to show endothermic reactions for middle school or high school students. and bonus material science edible Dippin' Dots lab for chemistry students. The product is an editable word document with no watermark, please click on the preview to view the full version of the product as a copyright pdf.A teacher guide page is included for each lab to assist with logistics, best practices from my own experience, safety precautions, and explain the science behind
Subjects:
Grades:
6th - 12th
Types:
Blind Taste Test Exercise
This activity was designed for my second level Culinary students in the Hot Food Cookery unit. It explores using the senses to identify foods. This set includes teacher instructions as well as the worksheet for students.
Subjects:
Grades:
9th - 12th
Types:
Lesson Plan for Cookies lab: Which fat makes the best cookie?
Full lesson plan for a cookies and lipid exploration lab. Includes links to powerpoint, recipe, evaluation sheet, note page, rubric, and script for the teacher. It also references each state standard and learning target throughout the lesson. Possible time management plan is laid out. Made for a foods class, but could be fun to do as an activity for anyone interested in cooking.
Subjects:
Grades:
9th - 12th
Types:
Before and After: Leavening Agent No-Bake Cookie Dough Experiment
What happens if you try to bake our no-bake cookie dough recipe? Help students discover the role and significance of leavening agents in a baked product with this prediction sheet. If there are no eggs, baking powder, or baking soda in this recipe, what will they bake like in terms of texture, spread, and structure?
I do this experiment after a no bake cookie dough demo. Students write their "before" predictions while I put the cookies in the oven. After the cookies bake, the "after" section i
Grades:
5th - 12th
Types:
Muffin & Biscuit Demo
In a first year foods class, I really want to make sure and demonstrate how to make a high quality muffin and biscuit. Depending on your bell schedule, it's possible to do both demos in the same class period. Sometimes I break this up into two simply to allow students to work in the lab on one before discussing the other.
I hand out this worksheet to students as I demo. This works well because I can demo and ask/answer questions at the same time. Sometimes I found students would stop paying at
Grades:
6th - 12th
Types:
Quick Bread Recipe Packet
This packet includes eight quick bread recipes for culinary courses that have been tried and true by culinary teachers. All recipes are written to be completed in one or two 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 object of each recipe is written at the top of the template. Recipes include; chocolate chip Cookies, pancakes, crep
Grades:
6th - 12th
Types:
Measurement Lab: Making Cookies! (With Qualitative & Quantitative Practice)
This is a resource I used in my classroom that has my students practice measurement skills and how to use various science equipment. This is a two part lab with the first day being the portion of the lab where students measure out their ingredients in groups using an electric scale and graduated cylinder (directions included on how to use and read both) and combine to make dough in detailed, step by step directions. After taking home and baking myself, I brought the "baking teams" cookies back a
Subjects:
Grades:
6th - 11th
Types:
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