23 results
Free cooking laboratories for Microsoft Word
Picture Recipe: Grilled Cheese
This is a picture reciped for Grilled Cheese. I use this in my transition program for individuals with special needs.
Grades:
Adult Education
Types:
Rock Candy Experiment
A fun activity for students to follow the scientific method on creating rock candy.
Subjects:
Grades:
4th - 12th
Types:
Measurement Methods Lab -- Cookie Dough
This is a fantastic way to review the proper methods for measuring ingredients by volume. Each station has 1 or 2 ingredients for that each student will measure. This lab was designed so that ALL students participate and practice each measurement method. At the end, each student will produce their own personal edible cookie dough.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 s
Grades:
6th - 12th, Higher Education, Adult Education
Types:
Also included in: Reading a Recipe & Proper Measurement Methods Lab - Cookie Dough
Culinary Course Lab Makeup Form (for missed cooking labs)
In all of our culinary-related courses, students are allowed to miss 2 labs per semester. Any missed labs following the two excused cooking labs, students have the option to make up at home by preparing the missed recipe or a recipe related to that particular lab's objective.
Subjects:
Grades:
9th - 12th
My Plate Cookbook Project Example
This is a Cookbook that my seniors in Food Science had to put together. Each food group contained recipes and they got to make one of the recipes at the end of the unit. Fun way to talk about nutrition and apply it to foods they like! And a keepsake!
Subjects:
Grades:
5th - 12th
Types:
Food Allergy Form
The Food Allergy form is used for parents to complete to state whether their child has a food or soap allergy I should be aware of prior to cooking in the Nutrition lab.
Grades:
Not Grade Specific
Lab Procedures and Safety Guidelines for the FACS Classroom
Simple and to the point guidelines for food preparation classroom. Great for use before the first cooking experience. Word document that can edited to suit your needs. Could be presented in a paper copy or projected on a screen for class discussion.
Subjects:
Grades:
9th - 12th
Types:
Rice Krispie Treat - Marshmallow Conversions
This is a worksheet to help middle school students develop an understanding of converting units of measure using a variety of marshmallows.
Subjects:
Grades:
6th - 8th
Types:
Food Science Activity! What's in Your Whipped Cream?
This activity focuses on building awareness to the ingredients in our foods. The objective is to create homemade whipped cream, and then write down observations in the compare and contrast table provided.
Subjects:
Grades:
1st - 12th
Types:
Kitchen Brigade For Culinary Arts
Description of kitchen brigade roles for a food prep or culinary arts class. Includes a group record log.
Grades:
7th - 12th
Types:
Lab Contract - Family Consumer Science - Cooking Labs
Easy editable cooking lab contract for students. Outlines acceptable behavior for both student and instructor, as well as disciplinary actions for students who do not follow guidelines. Instructor name change is highlighted and there is a spot on the bottom of the page for the instructor to sign. Can be edited to include a parent signature if needed.
Subjects:
Grades:
Not Grade Specific
Types:
Lab Plan/Recipe Costing
Word document used for lab planning and recipe costing. Lab plan is divided by kitchen roles.
Grades:
9th - 12th
Types:
Dairy Alternatives Taste Test Activity
When teaching students about dairy products, it is also essential that they be aware of dairy alternatives, as many people are lactose intolerant or choose not to consume dairy for a variety of reasons (being vegan, for example). In order to make them aware of these products, this activity allows them to sample a variety of non-dairy milks and discuss their reactions.
Find some labels or brief sets of information about each type of milk that the students can read over and discuss as they try ea
Grades:
9th - 12th
Types:
Recipe for Breakfast Pie
This is a delightful recipe to use that showcases eggs as a binder and allows students to demonstrate multiple cooking methods and heat transfer methods.
Subjects:
Grades:
6th - 12th
Types:
Cooking Questionnaire for Culinary Groups
I use this product to determine who my students will be grouped with for the year. Putting students with many circles along with people with fewer circles allows me to balance the groups so I can spend more time with every group and not focused on the ones who struggle the most. This also allows the students to get to know people outside of their friend group.
Subjects:
Grades:
Not Grade Specific
Types:
Pikelet Preparation Practical
This culinary experiment is a good way for students to understand the fundamentals of Chemistry by identifying key practices in the lab with a fun, easy introductory practical. Students will cover following procedures, identifying products, reactants, limiting factors and practice writing what may be their first experimental. It's simple enough that it can be done in isolation at home and spark some questions through Zoom conferences.
Subjects:
Grades:
10th - 11th
Cream Based Soup Lab Notes
Provide your students with guided note taking during your demonstration of Cream Based Soups. This note taking sheet will have them reviewing the proper size of cuts for vegetables, the definition of a roux, the roux making process, the usable versatility of knowing how to create a roux, and pan deglazing.
This was created to engage students during the demonstration process of making Cream of Potato and Cream of Broccoli soup. Students found it useful in that it made them mindful of proper te
Subjects:
Grades:
9th - 12th
Lab Planning Sheet
Each individual lab member will complete this sheet to ensure that everyone understands what is expected of them during the lab and all tasks get accounted for.
Subjects:
Grades:
6th - 12th
Types:
Nutrition and Wellness Lab Rules
One-page list of rules for kitchen lab component of any nutrition and wellness or culinary course. Includes space for parent signature. Can be customized with teacher information.
Grades:
Not Grade Specific
Types:
Interdisciplinary Molecular Gastronomy Notes Sheet
Notes sheet on molecular gastronomy, the future of food.
No key included.
Includes space for students to debate on the question: "is this food?"
Grades:
6th - 12th, Higher Education, Adult Education
Types:
Nutrition Lab Student Evaluation
This resource is for students to use after they have complete cooking their assigned recipe in the foods lab.
Subjects:
Grades:
Not Grade Specific
Types:
Toothpaste Lab
A fun stem activity that requires students to design and advertise their own toothpaste.
Grades:
3rd - 5th
Types:
Creating “Potions” from primary colors
This activity teaches students what happens when they mix certain primary colors together. It also introduces children to some easy cooking and measuring skills. I have included one "Potion" but encourage teachers to create their own based on their children's skill level.
Grades:
K - 3rd
Types:
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