8 results
High school cooking lectures for Microsoft Word
Pies and Tarts Guided Notes
This is a guided notes packet that is designed for the pies and tarts chapter in the "Food for Today" book, 9th edition. It could also be used as a stand-alone guided notes for a lecture. Topics covered include the types of pies, mixing pastry dough, rolling pastry dough, functions of the ingredients in pastry dough, thickeners for fillings, one-crust pies, two-crust pies, blind baking a pie shell, docking pie shells, fluting a crust, the difference between tarts and pies, making a turnover, m
Grades:
9th - 12th
Vegetable Nutrients are Superhero's of Health Lesson-pptx, guided notes, activ.
Teaching the fantastic benefits of the nutrients found in vegetables can be fun AND informative! In this bundle you will get my colorful pptx, the guided notes for the students to fill out and the activity the students complete after your lecture. The lesson can easily be taught in a 45 minute class period.
Subjects:
Grades:
9th - 12th
Types:
Quick Breads Guided Notes
These guided notes were originally designed to be used with the book "Food for Today, 9th Edition", the chapter on Quick and Yeast Breads, but could easily be used during a lecture setting as well. Bonus study questions are included to help students review their knowledge of quick breads. Included concepts are: the muffin method, the biscuit method, testing for doneness, and leavening in quick breads. Also, the difference between rolled and drop biscuits is explored. Primarily fill-in-the-bl
Grades:
9th - 12th
Fractions Basic- Handout
Fraction Basics:
A fraction is a way of showing a relation between a “PART” and a “WHOLE”
Visual handout for students to see the parts of a fraction and where to put them.
UPDATED*** Now has reducing fractions as well as more...
11 paged of extended fractions explained with visuals!
Subjects:
Grades:
8th - 12th, Higher Education, Adult Education
Carbohydrate PPT Blank Notes
Carbohydrate Blank Notes to go along with Carbohydrate PPT for students to fill out as you go along.
Subjects:
Grades:
10th - 12th
Food and Nutrition Chemistry
Reasons for cooking, effect of boiling on protein and starch, major nutrients, reactions involved in baking dough, meat tenderization chemistry and ways, pressure cooker
Subjects:
Grades:
9th - 12th, Higher Education
A- Mise en Place
Mise en place is a culinary term that refers to the process of gathering and organizing all the necessary ingredients and tools before starting to cook. It literally means "putting in place" in French.During mise en place, a chef or cook will carefully measure and prepare ingredients, chop vegetables, gather spices, and arrange utensils and equipment needed for the recipe. This methodical approach helps streamline the cooking process, ensuring that everything is readily accessible and in the rig
5 Serious Points For The Extremest Vegans
This is probably the shortest thing i've posted. But its seriously a topic that is going on right now. Despite having to purchase I'm quite sure you'll enjoy the points I make. Don't get pressured by Extremest Vegans who are missing some seriously important facts.
Subjects:
Grades:
5th - 12th, Higher Education, Adult Education, Staff
Types:
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