46 results
Cooking homework for Microsoft PowerPoint and by TpT sellers for TpT sellers
Handwashing Steps
This is a visual used to help students remember the important steps of washing their hands. Wet hands, get soap, wash hands, sing ABC's, paper towels and throw away.When I teach my students to sing the ABC's at the end they say " Now my hands are germ-y free!enjoy!there are two strips in this down load, one has a soap dispenser and paper towels attached to the wall pictures, the other has a soap pump and folder paper towels.
Subjects:
Grades:
PreK - 3rd, Staff
Countable & Uncountable Food PowerPoint/What's in the fridge?/What's Missing?
Countable & Uncountable Food PowerPoint/What's in the fridge?/What's Missing?Play this game with your students who are learning English as a second language. It will help them understand the difference between things they can count and things they can't count. They'll practice when to say 'much' and when to say 'many'. This game will also improve their teamwork skills. They'll learn when to use 'a/an' with singular nouns and even some new words for containers. We hope your students have fun
Subjects:
Grades:
PreK - 12th
National Food Guide Package - HFN201, Food & Nutrition
HFN201 Canada's Food Guide PackageDive into comprehensive nutrition education with my HFN201 National Food Guide Package, meticulously tailored for educators aiming to enlighten students about balanced diets and healthy eating habits. This all-inclusive resource is perfect for grades 9-12 and integrates seamlessly into health, nutrition, and food science curriculums.Package Includes:National Food Guide Overview PDF & PowerPoint Presentation: A detailed exploration of the National Food Guide,
Grades:
10th - 12th
Teaching the basic rules of the Italian language in two weeks or less
Learn the basic Italian grammar, past, present, future, regular and irregular verbs, in addition to many other rules.
Subjects:
Grades:
10th - 12th, Higher Education, Adult Education
HFA4U - Micronutrients (vitamins and minerals)
This lesson will discuss micronutrients including vitamins and minerals. There will be discussion on water soluble and fat soluble vitamins, and how they work. Also, minerals will be discussed with focus on their key functions. There will also be a brief discussion on supplements and water.
Learning Goals:
Identify the sources of macronutrients
Explain the functions of macronutrients (including carbohydrates, proteins and fats)
Describe the cause and symptoms of macronutrient deficiency
Explai
Subjects:
Grades:
11th - 12th, Higher Education
My Foods: A Culinary Journey Presentation Pack
My Foods: A Culinary Journey Presentation - AssignmentThis is an innovative and interactive educational resource designed specifically for Food & Nutrition courses. This comprehensive pack is ideal for educators seeking to inspire their students to explore the art of cooking, understand nutritional values, and share personal culinary stories. It serves as a perfect tool for assignments, presentations, and engaging classroom activities.This pack includes:Detailed Assignment Brief: A guide for
Grades:
10th - 11th
ProStart Meat Slide Presentation and Digital Study Guide Bundle
This bundle includes a Google Form Digital Study Guide/ Worksheet for students to complete independently that aligns with ProStart Level 2, Chapter 16 in the Foundations of Restaurant Management Textbook (2nd edition). It also includes an updated slide presentation over the meat chapter (with Nearpod option).
Grades:
9th - 12th
Food Technology Nutrition Assessment
A scaffolded food technology assessment with a focus on nutrition in New Zealand - this could be easily edited to fit the area/location of your school.This assessment would work well after a nutrition unit or a conceptual design unit - or both!Included in this resource is a marking rubric, a key words list, and 4 tasks including research, creating concepts and how to write a recipe. By the end of this task, students will have researched and designed their very own healthy snack.
Grades:
7th - 10th
Types:
Sunny Sunshine Door Display
The possibilities are endless with thus editable Sunny Sunshine themed door displayYou can create any word you'd like with the pre-made A-Z banners in 2 different styles, or create your own look by adding your own font to the text editable pennants.Save $$ with the Sunny Sunshine Door Display!Included in this resource:Editable Powerpoint filled with adorable little sunshines and buzzy bees
Subjects:
Grades:
Not Grade Specific
Also included in: Sunny Sunshine Display Pack
Recipe Book Template! | PowerPoint Editable File
*Updated Product | PowerPoint Editable File You can edit all the sections and the "From the kitchen of" stamp.Your download includes the PowerPoint Editable File with the following slides:CoverPrintable Binder CoverSample slideReady-to-use slideBlank slide You can make unlimited digital recipe slides or, print out as many copies as you want to fill by hand.Enjoy!
Subjects:
Grades:
Not Grade Specific
What's On Your Plate? - A Food Waste and Sustainability Take-home Project
Get your students and families involved in this take-home assignment about the meals at home! It can be part of the theme of Food Waste and Food Sustainability, Healthy Food and Bodies, part of an inquiry-based method project or a home-based learning project.Instructions for the activity: The duration of this take-home activity can be 3 to 5 days.Have your child or yourself take a picture (with a phone or camera) of your child’s breakfast, lunch and dinner for 3 to 5 consecutive days.Upload the
Culinary Delights for Master Chefs
Anyone can be a master as Culinary Delights is sure to inspire the great chef in you!A world-class collection of fine recipes to satisfy any tastebuds.Here are just a few you will find inside: Charbroiled Swordfish With Citrus SalsaDessert Tostada With Fresh Fruit, Cajeta, And Hot FudgeEggplant ManicottiEscargots BourguignonneGrilled Beef Tenderloin With Red Wine And PistachiosGrilled Chicken Breast Sandwiches With Roasted PeppersPheasant With Champagne CabbageRed Snapper In Brodetto With Polent
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Grades:
Not Grade Specific
Modeling Matter: Chapter 1 and 2 Assessment Review
These Google slides can be used to review with students before the assessment for chapters one and two of the Modeling Matter Unit.SPANISH TRANSLATIONS INCLUDED
Subjects:
Grades:
4th - 7th
NGSS:
5-PS1-3
, 5-PS1-4
, 5-PS1-1
HFA4U - Preserving Nutrients in Foods
In this lesson, the importance of proper food handling is discussed when it comes to nutrient preservations.
Learning Goals:
Discuss stages at which the nutritional content of food may be impacted
Use appropriate food preparation methods to maintain nutritional value
Demonstrate an understanding of appropriate strategies for food preparation
Ontario Curriculum Expectations covered: B1.3, B2.2, E3.6
Subjects:
Grades:
11th - 12th, Higher Education, Adult Education
Coffee making e course
Hi Want your own store?Resource:Introductory Coffee Making tutorialThis tutorial includes the basic coffee process: how to grind, set the machine for the espresso shot and texture the milk. *This does not include pre shift set up of the equipment. The tutorial is intended to prepare students or staff for work in a coffee shop as if they are about to start their mid morning shift.It is set for beginner to moderate ability.The focus is on the 3 stages of the process.1 Grind2 Drop3 Texture milk 60
Grades:
Not Grade Specific
Gingerbread Man Recipe Card
This gingerbread man recipe card is great to send home with your students as a gift, after you make the recipe with them, or to attach to their gifts for their parents. The cookies are amazing and easy to make with children in the classroom. Comes on pretty gingerbread man background, easy to print! Two on a page.
Subjects:
Grades:
Not Grade Specific
HFA4U - Portion Sizes and Why they Important
This lesson will discuss the importance of following current portion sizes (as outlined by the food guide) in impacting one's nutritional status and health.
Learning Goals:
Understand portion sizes as outlined by the food guide
Be able to measure portion sizes accurately
Analyze recipes with reference to portion sizes
Explain the significance of portion sizes, specially in the context of medical diets
Ontario curriculum expectations: B1.2, B3.2, B4.1, E3.5
Subjects:
Grades:
11th - 12th, Higher Education
Cleaning & Sanitizing Lab Procedures Presentation/Notes + Infograph assignment
Bundle Includes: Cleaning & Sanitizing Presentation Cleaning & Sanitizing Guided Notes for StudentsAlso includes 25 point info-graph assignment for students with instructions and an example.Presentation/Guided Notes Topics include: Daily objectiveMaterials used to clean and sanitize surfaces during cooking labsCleaning and sanitizing surfaces procedures/stepsMaterials used to properly clean and wash utensils during cooking labsHow to properly clean and wash utensils during cooking labsKi
Grades:
6th - 12th
Daily Value & Recommended Dietary Allowance Slides & Worksheets
● Distinguish between RDAs, daily values, and daily value percentages ● Evaluate the RDAs and daily values that a person needs ● Identify and describe who uses RDAs and who uses Daily ValuesTeacher explains daily value and RDAs using the slides. Students answer question in packet. Answer key included.
Grades:
9th - 12th
Also included in: Nutritional Needs Unit (15 Days)
Basic Black Countdown Timers - 1, 5, 10, 15, 20, 30 Minute Timers
This resource includes 6 Countdown Timers including the following: 30 Minute Timer, 20 Minute Timer, 15 Minute Timer, 10 Minute Timer, 5 Minute Timer, and 1 Minute Timer. These countdown timers are useful tools for classroom management. The 30 minute timer, 20 minute timer, 15 minute timer, 10 minute timer, 5 minute timer, and 1 minute timer are zipped and in video form (.mp4) and can be embedded in Powerpoint, Google Slides, and Keynote presentations. The timers can also be used through differe
Subjects:
Grades:
Not Grade Specific
Also included in: Countdown Timers Bundle - 1, 5, 10, 15, 20, and 30 Minute Timer
HFA4U - Eating Well with Canada's Food Guide
In this lesson, Canada's food guide (Eating Well with Canada's Food Guide) will be discussed in detail. There will be detailed discussion on each food group and the servings sizes, as well as the general recommendations.
Learning Goals:
Outline the main nutrients found in each of the food groups in Canada’s Food Guide
Demonstrate an understanding of the food guide recommendations and the underlying reasoning
Explain how research supports the recommendations of the food guide
Analyze a recipe a
Grades:
11th - 12th, Higher Education
HFA4U - History of the Food Guide
In this lesson the history of Canada's food guide will be discussed, with emphasis on the underlying reasons.
Learning Goals:
Demonstrate an understanding of the history of Canada’s Food Guide
Explain why Canada’s Food Guide has changed over time
Demonstrate an understanding of the food guide recommendations and the underlying reasoning
Ontario Curriculum Expectations: B2.1, B2.2)
Grades:
11th - 12th, Higher Education
Dining Etiquette and Table Manners for Young Students
Table manners help children know how to behave at the table. Aside from having a peaceful meal at home or at school, as they grow older, proper dining etiquette will also show that they have manners.
Subjects:
Grades:
K - 3rd
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