27 results
Cooking outline pdfs under $5
Hospitality Cookery Workflow Planning Worksheet
An important aspect of working in a kitchen is the ability to plan and organise tasks in a time efficient manner. Poor workflow can impact not only the running and morale of the kitchen but also customers who become dissatisfied with long wait times and low quality meals. This often leads to loss of profits and potentially closure of the kitchen/business. This worksheet explains the importance of a smooth running workflow, common mise en place tasks and the four important areas to consider when
Grades:
8th - 12th
Types:
Recipe Outline Page
Have students research and create recipes! This is a great project to work on sequential writing, the importance of details, context, and more. Want to turn it into an even bigger project? Put all of the recipes together and create a classroom cookbook! It's an awesome "free" gift for students to give to families.
Cooking Practical Tray/Trolley Tags
Organise your cool room or fridge/freezer with these great tray or trolley tags. It covers everything you or your Food Prep Assistant needs to know to have the ingredient trays or trolleys set up and ready to go for each recipe for each class. These tags cover: day of the week, lesson period required, whether your are DEMonstrating the recipe or your students are completing their PRACtical, teacher name, class name and even space for the recipe name or specific notes/additions required. Particul
Subjects:
Grades:
Not Grade Specific
Lab Plan | Foods Lab | Cooking | Family Consumer Sciences
Here is a generic food lab plan I use with all of my classes. The front is lab group information and they also dissect each ingredient to help them grab ingredients faster on lab days. We fill this out day before lab. The back side is where they sign up for a job that helps keep them on task during the lab.
Grades:
9th - 12th
Introduction to Home Economics (Foods) - Guidelines and Primer Activities
This 5 page package includes a general course outline with student expectations and an extensive description of kitchen duties. The last 3 pages include short written activities, including orientation, determining food preferences and allergies, and finally, a sneaky exercise on how to follow directions.
Subjects:
Grades:
6th - 10th
Types:
My Recipe Book
My Recipe Book: This booklet is perfect to use when learning about recipes. Includes blank spaces for: - Titles - Ingredients - Directions - Pictures
Subjects:
Grades:
PreK - 6th
Types:
Home Economics Grading Rubric for Textiles and Foods Units
This 2 page rubric is for a Middle School Home Economics Program that includes both Textiles and Foods. There is one rubric for textiles and one rubric for Foods. It also offers a brief course description and expectations for Middle School Home Economics.
Subjects:
Grades:
6th - 9th
Types:
Creation Process Brainstorming Workshop
The creative process is a step-by-step brainstorming time. Students will use this sheet to help them come up with an actual piece of work and the steps required to make it happen. Brainstorming can be done in any order.
Subjects:
Grades:
5th - 12th, Higher Education, Adult Education
Types:
Can YOU Can Your Harvest? | An Interactive Learning Scenario
Description: In this lesson, children learn what it’s really like to preserve food through water bath canning! Children will be presented with multiple scenarios where they will have to use critical thinking skills to consider the information provided and make what they believe is the best choice in each situation. Situations your child will be presented with include: what food to can, where to gather the food, what tools are needed for canning and what jar size is appropriate for the food they
Subjects:
Grades:
6th - 9th
Also included in: What Would YOU Do? | Interactive Life Skills Learning Scenario Bundle!
Subject Descriptor Leaflets: Home Economics
Subject descriptor leaflets for Stage 4 Technology Mandatory - Food & Agriculture and Textiles, Stage 5 Food Technology, Stage 5 Child Studies, Stage 6 Exploring Early Childhood, Stage 6 Food Technology and Stage 6 VET Hospitality. Each leaflet explains the focus of the course, identifies the units to be studied, the ATAR implications for the Stage 6 subjects and whether the course has a practical component. These leaflets are perfect for student subject selection information sessions.
Grades:
Not Grade Specific
Types:
Nutrition and Wellness Vocabulary Student Notes and Two Assessments
Easy-to-use layout for students to take notes on nutrition and wellness vocab and terms.------✔️ Save time with a simple, ready to print and use, student notes when teaching nutrition and wellness vocabulary.✔️Use the provided assessment for an easy and differentiated way for students to demonstrate knowledge.This product would work in both a FACS or Health unit. ------Included in this product:✔️32 full color fruits/veggies and other nutrition pictures student notes to fill in vocabulary name an
Subjects:
Grades:
6th - 12th
Types:
Dishwashing Procedures Review Sheet
Help your students review the dishwashing procedures in the foods lab with this sequencing review sheet.
Grades:
2nd - 12th
Recipe Template with Steps
This recipe template can be used in a variety of ways! We sent this home for all of the students to fill out, then collected them all, combined them, and made a grade-level cook book to send home for Mother's Day. It was a hit with the students and the parents! Christmas Thanksgiving Mother's Day Father's Day Grandparents' Day Valentine's Day
Subjects:
Grades:
Not Grade Specific
Kitchen Safety and Sanitation
SAMPLE & RUBRIC INCLUDED! Great take on a flipbook. The project covers personal hygiene in a kitchen, Ecoli, Salmonella, kitchen safety tips, and a personal scenario. Easy and fun way to incorporate writing into an elective class.
Grades:
6th - 12th
Culinary Arts II (3rd year course) Scope and Sequence/Pacing Guide, 18 weeks
Culinary Arts II is the third level class in Georgia. The standards on this Pacing Guide are based off of the ProStart/ICF standards and are set up for an 18 week, Block, schedule. If your classes are year long, simply double the time listed. The items listed under each standard are mandatory topics that must covered as they are asked on most national end of course exams like NOCTI.
Grades:
11th - 12th
Recipe Template with Steps and Picture
This recipe template can be used in a variety of ways! We sent this home for all of the students to fill out, then collected them all, combined them, and made a grade-level cook book to send home for Mother's Day. It was a hit with the students and the parents! Christmas/Valentine's Day/Grandparents' Day/Thanksgiving
Subjects:
Grades:
Not Grade Specific
Food Safety / Food Borne Illness ⌁ Worksheet coordinates with pptx in store
Do you need a worksheet to go along with the Food Borne Pathogens Power Point for your food safety and cooking classroom? National Standards for Family and Consumer Sciences8.2.1 Identify characteristics of major food borne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention. Related Products⭐ Food Safety Food Borne Pathogens Power Point⭐ Food Safety Fridge Kitchen Tool To Arrange Food Safely Organization Poster⭐ Food Safety HACCP Bundle⭐ Food Safety
Grades:
9th - 12th
Types:
Smoothie Recipe and Activities
Recipe Checklist (2 pages): To use for student reference (laminate double-sided).Action and Ingredient Cards: To be used on a velcro or magnetic board during lesson to show sequencing during a lesson.Communication Cards: Used in conjunction with recipe sequence for functional communication. Also used to engage students throughout the lesson.Worksheets: Cut and paste matching and sequencing, circle and/ or point to comprehension questions. Multiple Recipes: Choose a recipe that fits your group (i
Subjects:
Grades:
Not Grade Specific
Types:
Recipe Writing Template
Template for recipe writing including Ingredients, Equipment, and Instructions sections. One template includes spaces for illustrated instructions. Example recipe included. Great for teaching sequence!
Grades:
Not Grade Specific
Types:
Beginners Guide to Gardening: Chapter 1 outline
"Chapter 1 Outline" to go along with book "Beginner's Guide to Gardening." We have a class set of these books to use for our gardening class. These chapter outlines give students equal access to information regarding gardening and are introduced at the beginning of every unit.
Grades:
7th - 12th, Higher Education
Types:
CCSS:
Pouring a drink task analysis
This is a task analysis that students can follow to pour themselves a drink
Grades:
Not Grade Specific
Types:
Starter Kit: How can I set up a Baking Day in my classroom?
Why do children need a Baking Day? How can I educationally defend its' use? What materials do I need to get started? How do I finance it? What about food allergies? How do I get parents on board? Most of all, what will my principal think?
Answers, lists, sample letters home, and 'how to approach your administrator' included here. Combine this starter kit with the free Banana Muffin download and you're ready to go! Come back to my store often to check out new recipes being added often.
Subjects:
Grades:
K - 3rd, Adult Education
Cooking Lesson Plan Template
Made specifically for culinary teachers to help combine your recipe lesson plan, ingredients, shopping list with quantity, hazardous notes to look out for while cooking, and general notes about your cooking lesson all in one place!
Subjects:
Grades:
Not Grade Specific
Types:
Also included in: Cooking Class Basics Bundle
TedTalk Reflection Questionnaire
This TedTalk Questionnaire can be used for ANY TedTalk. As students watch the TedTalk of your choice, students answer reflection questions.
Subjects:
Grades:
7th - 12th, Adult Education
Types:
Also included in: Click-N-Print Bundle: 5 High School Lesson Plans that Require No PREP
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