174 results
High school cooking handouts for Microsoft Word
New Class? Get Ready to Cook for Culinary Arts, FACS, and FCS (8 Lessons)
Get Ready to Cook for Culinary Arts, FACS, and FCSThis resource gets students ready to cook! The lessons cover kitchen and food safety, kitchen tools and equipment, dishwashing, blender information, measuring, etiquette, lab procedures, and lab self-reflection. There is a lot of content with this purchase- 8 Lessons! Answer keys are included.Editable to meet the needs of your students.⭐ Recommended ResourcesHuge Bundle: Life Skills Lessons and Activities Food Safety PowerPointKitchen Equipment L
Subjects:
Grades:
7th - 10th
Types:
Also included in: SALE!!! FACS, FCS Bundle: Nutrition, Culinary Arts, Sewing, &Life Skills
Mise en Place Recipe Worksheet for Culinary
A useful worksheet to help students learn the concept of "mise en place" when preparing recipes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Check out these FREE resources!Editable Weekly Lesson Plan TemplateFood Costing Made Simple: How to Cost Out Portions Part 1The Brigade System QuizYou may also like these 3 Heart Cafe products:Sticky Rice Bears RecipeThe Ultimate Culinary Arts Bundle (On sale now!)Kitchen Measurements Bundle for Culinary (On sale now!)The Ultimate Baking
Grades:
9th - 12th
Types:
Food Additives - Nutrition -IBL
Students will use the Inquiry Based Learning (IBL) Strategy to research food additives.
This IBL project outline that will allow students to be in the driver's seat of their own learning. Students can work individually or in pairs to research a particular food additive and then create a simple poster artifact to present to their class mates. The focus of the project is to get students excited about what they are learning.
This plan includes the outline, a list of additives, research outline, p
Subjects:
Grades:
6th - 12th
Types:
British Bake Show Worksheet: CAASP skill- listening
Objective: 1. Students will analyze the proposed challenge and will identify the consequences and critical thinking skills associated with competitors completing the task. 2. Choose two competitors to follow throughout the competition and fill in the boxes associated with competitors completing this task.3. Create their own "rough draft" recipe based on what they observed in the competitionGeneral Handout that can be used for ALL episodesI had a really difficult time find up-to-date relevant inf
Grades:
7th - 12th, Higher Education, Adult Education
Types:
Pumpkins! All about using the whole pumpkin in your Foods class.
This is a week-long lesson plan looking at pumpkins and food waste during Halloween time. Students will work with a pumpkin in their group and throughout the week look at how much food waste is generated from pumpkins during October. They will work with their pumpkin and create foods that use every part of the pumpkin. This includes roasting seeds, creating pumpkin puree, cooking with the pumpkin guts, and making pumpkin skin chips.
Subjects:
Grades:
9th - 12th
Types:
Ratatoullie Food Critics and Restaurant Ratings Worksheet
Movie guide handout accompanies the film "Disney's Ratatouille (2007)". This guide focuses on the food critic and restaurant rating component discussed and presented within the film. Worksheet will also work well as a sub plan for your substitute teacher.It would be helpful to discuss hospitality business concepts and culinary industry before this worksheet.Can be used as enrichment to hospitality and tourism lessons, culinary courses courses, or substitute activity. I use it for my high school
Grades:
9th - 11th
Types:
ServSafe Food Handler Fill-in-the-blank Notes - Chapter 5
Chapter 5: Cleaning and SanitizingFood safety is so important to teach our students, but there's just so much information to teach them! These chapter by chapter fill in the blank notes have helped my students retain food safety knowledge for their ServSafe Food Handler exam and in the lab.You can download the ServSafe Food Handler slides by going to ServSafe.com and navigating to their instructor resources or by searching on your preferred browser.This is a great resource to use for sub plans.
Grades:
8th - 12th
Types:
Also included in: BUNDLE! ServSafe Food Handler Fill-in-the-blank Notes
ServSafe Food Handler Fill-in-the-blank Notes - Chapter 4
Chapter 4: Preventing Cross-ContaminationFood safety is so important to teach our students, but there's just so much information to teach them! These chapter by chapter fill in the blank notes have helped my students retain food safety knowledge for their ServSafe Food Handler exam and in the lab.You can download the ServSafe Food Handler slides by going to ServSafe.com and navigating to their instructor resources or by searching on your preferred browser.This is a great resource to use for sub
Grades:
8th - 12th
Types:
Also included in: BUNDLE! ServSafe Food Handler Fill-in-the-blank Notes
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:
Fill in Blank for Foods and Indigenous Peoples of Canada PowerPoint
Here is the Fill-In-Blank Worksheet that goes with Foods and Indigenous Peoples PowerPoint.
Subjects:
Grades:
4th - 12th
Types:
Kitchen Tools and Equipment Identification
Use this product to teach students not only how to identify 32 common kitchen tools and equipment, but to also understand what they are used for. A great way to teach them tools without dragging out all your stuff just to have to put it away again. There are two different ways to have students complete the charts. Hope it helps!
Grades:
6th - 12th
Types:
Food Lab Report
Students complete the first half of the form before a food lab. It helps ensure that they read the recipe and know what it means. The second half of the form allows students to reflect on their lab experience.
Grades:
6th - 12th
Fat Substitutions - Brownies Lab & Nutritional Analysis Handout
This packet contains all the handouts you will need to teach a 3-day lesson on fat substitutions, including a hands on brownies lab and taste test evaluation. Packet includes:1) Notes to accompany informational fat type powerpoint- all blank sections can be completed using this powerpoint (also in my store)2) 4 recipes including different fat substitutions (butter, oil, applesauce, and greek yogurt)3) Taste test evaluation sheet including common-core aligned review questions. 4) Accurate nutriti
Grades:
7th - 12th, Higher Education, Adult Education
Halloween Candy Nutrition Web Hunt
Students search the internet for nutrition facts on Halloween Candy.This is great for a filler activity/warm-up or last minute sub plans around Halloween.
Grades:
6th - 10th
Types:
Modern Marvels: Corn
Modern Marvels: Corn is a viewing guide for the named film from the History Channel's Modern Marvels Series, season 14, episode 39 (2007). There are 20 questions and an answer key.
Grades:
9th - 12th
Types:
FACS Course Syllabus | Food Nutrition Consumer Education and Sewing Course
This FCS, FACS course syllabus covers course description, materials needed, grading criteria, late work, make-up work, safety information, and expectations. There is also a handout that helps students reflect on goals for the course and school year. This syllabus is used in a family and consumer science class teaching food, nutrition, consumer education, and hand sewing.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~⭐ Dive into my extensive collection of over 300+ resources, designed to enrich your
Subjects:
Grades:
6th - 12th
Culinary Math -Unit Cost Sheet
Math sheet with 22 questions that are geared towards helping students practice unit cost.
The first 10 questions are conversions then leads into unit cost
Grades:
8th - 12th, Higher Education, Adult Education
Types:
ServSafe Manager (7th edition) Chapters 7 and 8 Guided Notes
These fill-in-the-blank guided notes correspond directly with chapters 7 and 8 of the 7th edition Manager Comprehensive PowerPoint from ServSafe. They are set up in an outline form so that students can easily take notes while they follow along to the presentation.
Subjects:
Grades:
9th - 12th, Higher Education, Adult Education
Types:
ServSafe Manager (7th edition) Chapters 9 and 10 Guided Notes
These fill-in-the-blank guided notes correspond directly with chapters 9 and 10 of the 7th edition Manager Comprehensive PowerPoint from ServSafe. They are set up in an outline form so that students can easily take notes while they follow along to the presentation.
Subjects:
Grades:
9th - 12th, Higher Education, Adult Education
Types:
Simple and complex carbohydrates
This worksheet allows the student to be able identify and categorize simple and complex carbohydrates. Works great for visual learners and as a hands-on activity!!
Grades:
7th - 12th
Types:
Culinary Lab Competency Sheet Knife and Equipment skills
Basic Competency Sheet Handout
Knife & Equipment Skills
Useful for first weeks in Lab class and orientation
Has sections for student and instructor feedback as well as keys for success.
I also have a blank sheet available so that you can custom make a competency sheet.
Grades:
9th - 12th, Higher Education, Adult Education
Types:
ServSafe Manager (7th Edition) Chapters 3 and 4 Guided Notes
These fill-in-the-blank guided notes correspond directly with chapters 3 and 4 of the 7th edition Manager Comprehensive PowerPoint from ServSafe. They are set up in an outline form so that students can easily take notes while they follow along to the presentation.
Subjects:
Grades:
9th - 12th, Higher Education, Adult Education
Types:
ServSafe Manager (7th edition) Chapters 5 and 6 Guided Notes
These fill-in-the-blank guided notes correspond directly with chapters 5 and 6 of the 7th edition Manager Comprehensive PowerPoint from ServSafe. They are set up in an outline form so that students can easily take notes while they follow along to the presentation.
Subjects:
Grades:
9th - 12th, Higher Education, Adult Education
Types:
Reading a Recipe
This document will teach students how to read a recipe closely. Many times novice cooks will jump into cooking a recipe without really understanding what they must do at each step in order to successfully complete the recipe. Most recipes do not list important steps like chopping the vegetables in the recipe directions - that step is stated in the ingredient list and it is assumed that the cook will perform that step before beginning. This document will help students dissect a recipe and identif
Subjects:
Grades:
6th - 12th, Higher Education, Adult Education
Types:
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