56 results
Free 8th grade family consumer sciences laboratories
Kitchen Lab-Work Plan & Evaluation
This work plan & evaluation will help you and your students with organization, expectations and ensure a smooth/stress-free kitchen lab day that is enjoyable!
-Work Plan for students to complete before a cooking lab.
-Assigned cooking duties
-Assigned cleaning duties
-Lab Rubric for grading
-Teacher approval before entering lab, before groups start cooking, presenting a dish to the teacher and final lab evaluation.
My procedures for kitchen labs (feel free to use what works for you):
F
Grades:
6th - 12th
Types:
Culinary Lab Evaluation Sheet
Evaluating a culinary lab is always challenge. This evaluation sheet is an excellent way to score students performance in culinary labs. The chart covers 10 general food preparation skill categories and uses a 5 point grading scale. Students can be scored on an individual basis or as a group--categories allow for both to be scored on the same sheet. The categories can be changed to fit your personal needs. I've also included a description of each evaluation category on the second page so studen
Grades:
7th - 12th
Types:
Lab safety test for a foods class.
Lab safety test and key for an introductory food preparation class. Key is also included.
Grades:
7th - 12th
Alternative Lab Make Up Form
When students are absent for a culinary lab day, this is a great alternative to having them cook if they don't have the time or the resources. You will need to provide your students with the recipe you used in class and have them analyze and then better understand the process of how the recipe is constructed.
Subjects:
Grades:
6th - 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:Â Reading a Recipe & Proper Measurement Methods Lab - Cookie Dough
Apple Crisp Food Lab Student Task Sheet
Need Help Facilitating a Food Lab for 20-30 students??? Look no further! Lab Planning This Student Task Sheet allows students to choose jobs/responsibilities which they will perform on lab day. Included in this lab packet is a Recipe, Food/Kitchen Safety Questionnaire, Timeline, and Special Notes
Subjects:
Grades:
5th - 8th
Types:
Branded: To be or not to be ~ A Name Brand vs. Generic Foods Lab
The "Branded: To be or not to be" foods lab allows students to analyze whether a food sample is a name brand or generic food. Everything you need to run the lab, including instructions, is available through this download. The only thing left to do is shop for your food samples!
My students LOVE this lab and it really hits home the fact that product quality is not often compromised between name brand and generic foods. Prior to the lab, students receive instruction on the difference between nam
Grades:
6th - 12th
Types:
Cooking Lab Prep Sheet
Help your students organize their resources while working in the kitchen on cooking lab days. This lab prep sheet prioritizes reading the recipe and organizing it so that all members of the group can contribute. This prep sheet allows for recipes to be converted to a two day lab.
Grades:
7th - 12th
Types:
Cooking Lab Rubric
Do you need an easy-to-grade cooking lab rubric for a residential style kitchen? Well, here it is. After years of trying out rubric after rubric, I finally created one that was simple, easy to grade, and student-friendly. I have used this rubrics for over 100 labs and it has worked wonderfully for all recipes and cooking challenges. It is even substitute friendly. My long-term substitute during my maternity leave was able to follow this rubric as well as another trusted substitute when my daugh
Grades:
6th - 12th
Types:
Also included in:Â Halloween Cupcake War Bundle
Culinary Lab Cleaning Checklist Poster
This lab cleaning checklist covers the basic tasks that students will need to complete in most teaching kitchens. Laminate and hang in the lab and/or post to your digital learning platform so cleaning expectations are clear for students.
Grades:
6th - 12th
Types:
Scientific Method: Paper Towel Absorbency Lab
Includes all steps of the scientific method, paper towel brand suggestions, materials list, and procedures. Early finishers had fun testing the school paper towels, too! Students use the scientific method to perform multiple trials, graph data, and draw conclusions.
Grades:
6th - 8th
Types:
CCSS:
Measurement Hands-on Activity: No Pattern Sewing
Hands-on learning activities enrich the classroom experience and deepen knowledge. This no-pattern sewing activity takes measurement into the realm of practicality. Allows for independent activity, partner or even group work. A sewing station can be set up and groups or pairs can rotate through the station for classrooms with limited sewing machine access. Personal note: It took me about 3.5 hours with two designated sewing machine operators and one teacher who helped with fabric measurements an
Grades:
2nd - 10th, Adult Education
Types:
Single Serve Snickerdoodle Mug Cake Lab
I use this recipe as a lab with my middle school Family and Consumer Sciences (FACS) students to practice kitchen basics- safety and sanitation, kitchen tools and equipment, measuring techniques, reading a recipe and following lab procedures! For easier clean up and transport out of the classroom, I purchase 14oz disposable microwave safe paper cups that come with lids. Students could also use microwave safe coffee mugs.
Grades:
5th - 9th
Types:
Recipe Adjustments-Worksheet, Powerpoint and Lab!
HOW TO USE THIS PRODUCT: This product is meant to teach students how to properly adjust a basic recipe and then put it into practice doing a lab. They will first go through and learn how to increase or decrease a recipe using examples with the class and then, they adjust a recipe for Buttermilk Waffles and Buttermilk Syrup. Finally, they make the recipe in class to see if they did their adjustments right! RECIPES INCLUDED:Buttermilk Waffles-The original recipe will be cut in half by students an
Grades:
6th - 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:
Mise en Place Sheet
This culinary lab planning sheet allows the student to plan each part of their cooking lab while allowing the teacher to easily see what ingredients need to be purchased.
Grades:
8th - 12th
Types:
Late Pass From Cooking Lab
This pass is quick and easy to give kids that took longer to clean up than expected. There are 8 passes per page.I would fill out the date and sign it and the student would write their name. If I knew a student was going to have to stay late, I would write them during class to be prepared. I emailed my faculty to let them know that I would be using these passes so they would know they were from me.
Subjects:
Grades:
6th - 12th
Types:
Chili Pepper Tasting Lab Evaluation Sheet for Culinary, Nutrition, FCS Foods
The lab tasting evaluation sheet allows students to evaluate the heat factor of different chili peppers while learning about scoville units. This is a great follow-up activity when learning about scoville units or as part of international / Latin American cuisine unit. I have included both PDF and WORD format so that you may edit the chart to add or delete the number of tasting options. A great tool/idea to design a tasting lab your way.
Ideal for High School Culinary Arts, Nutrition, and Food
Grades:
7th - 12th
Types:
Equivalents Practice and Lab
HOW TO USE:This product is meant to test the students skills of using basic equivalents. They will use basic math skills to get an equivalent that can be converted into a more efficient measuring tool. When students are finished, they go into the lab to test out their recipe and see if their equivalent conversions were correct! Recipes included are Snickerdoodles and Chocolate Chip Cookies. The recipes are halved recipes of the originals and make about 12-16 cookies each. Included in this produc
Subjects:
Grades:
6th - 12th
Types:
Drawstring bag sewing tutorial for high schoolers
This is a power point that has step by step instructions, pictures, and videos for a drawstring bag. This tutorial requires 2 fat quarters and works well with a large group!
Grades:
7th - 12th
Culinary Lab Plans and Evaluation Rubric Templates
Here are some lab plans I've used in the past for students who need specific job instructions. In older students, I don't give out specific instructions because they work more individually, but this is a great way to start them on division of labor in a lab. I've also included a 35 point lab evaluation, a project based lab plan, and a lab plan with a time plan included. I like to use all of the lab plans and even have students just write their own lists as they develop into more independent cook
Grades:
8th - 12th
Types:
Also included in:Â Culinary Basics Semester Curriculum
Construction Care and the Chemistry of Laundry
Arkansas FACS Frameworks 4.2
Powerpoint
(Guided Notes, Completed Guided Notes, Laundry Lab- Stain Removal with different solutions rubric and instruction sheet, cartoon strip formative assessment all in another purchase).
Subjects:
Grades:
8th - 12th
Biscuit Bites - Herbs & Spices - FACS, FCS, Cooking
This is a fun recipe for students to try during our herbs and spices unit. Students can make this recipe either sweet or savory. This is also a recipe that is uses an air fryer. It is a quick, one day lab!
Grades:
6th - 12th
Spiced French Toast Lab Plan & Recipe - FACS, FCS, Cooking
This is a quick and economical recipe for students to make during our herbs and spices unit. The lab plan portion has the students calculate out how much is needed depending on the number of students in their lab group. This could be made individually, if needed.
Grades:
6th - 12th
Types:
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