24 results
Free family consumer sciences laboratories for Microsoft Word
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:
Picture Recipe: Grilled Cheese
This is a picture reciped for Grilled Cheese. I use this in my transition program for individuals with special needs.
Grades:
Adult Education
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
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:
Culinary Course Lab Makeup Form (for missed cooking labs)
In all of our culinary-related courses, students are allowed to miss 2 labs per semester. Any missed labs following the two excused cooking labs, students have the option to make up at home by preparing the missed recipe or a recipe related to that particular lab's objective.
Subjects:
Grades:
9th - 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:
Food Allergy Form
The Food Allergy form is used for parents to complete to state whether their child has a food or soap allergy I should be aware of prior to cooking in the Nutrition lab.
Grades:
Not Grade Specific
Lab Procedures and Safety Guidelines for the FACS Classroom
Simple and to the point guidelines for food preparation classroom. Great for use before the first cooking experience. Word document that can edited to suit your needs. Could be presented in a paper copy or projected on a screen for class discussion.
Subjects:
Grades:
9th - 12th
Types:
Rice Krispie Treat - Marshmallow Conversions
This is a worksheet to help middle school students develop an understanding of converting units of measure using a variety of marshmallows.
Subjects:
Grades:
6th - 8th
Types:
Kitchen Brigade For Culinary Arts
Description of kitchen brigade roles for a food prep or culinary arts class. Includes a group record log.
Grades:
7th - 12th
Types:
Lab Contract - Family Consumer Science - Cooking Labs
Easy editable cooking lab contract for students. Outlines acceptable behavior for both student and instructor, as well as disciplinary actions for students who do not follow guidelines. Instructor name change is highlighted and there is a spot on the bottom of the page for the instructor to sign. Can be edited to include a parent signature if needed.
Subjects:
Grades:
Not Grade Specific
Types:
Dairy Alternatives Taste Test Activity
When teaching students about dairy products, it is also essential that they be aware of dairy alternatives, as many people are lactose intolerant or choose not to consume dairy for a variety of reasons (being vegan, for example). In order to make them aware of these products, this activity allows them to sample a variety of non-dairy milks and discuss their reactions.
Find some labels or brief sets of information about each type of milk that the students can read over and discuss as they try ea
Grades:
9th - 12th
Types:
Lab Plan/Recipe Costing
Word document used for lab planning and recipe costing. Lab plan is divided by kitchen roles.
Grades:
9th - 12th
Types:
Sewing Lab Clean Up Schedule
I use this in my Fashion Design Courses to keep students accountable for cleaning up their work area and having an assigned job for each class to clean up their specific item.
I assign each student a number according to alphabetical order by their last name. This is the sewing machine number they use for the year as well as the number on the clean-up schedule.
The numbers rotate with each class period (we have block scheduling). This way no one argues about cleaning up and if a job is not co
Grades:
6th - 12th
Types:
Recipe for Breakfast Pie
This is a delightful recipe to use that showcases eggs as a binder and allows students to demonstrate multiple cooking methods and heat transfer methods.
Subjects:
Grades:
6th - 12th
Types:
Foods Lab Contract
Use this general lab contract to ensure students and parents are aware of the guidelines in the kitchen!
Subjects:
Grades:
6th - 12th
Cake Mix Contest Lab
*A Great Easy Lab*
-Students are given directions and must create a product using a cake mix, but with a twist. They are not allowed to make a cake or ask the teacher for directions. It is a great lab for the last few days before a break, or after assessments have been given.
Grades:
7th - 12th
Types:
Also included in:Â Culinary Resources Bundle | Family and Consumer Sciences | FCS
Sugar Activity Placements
Use these sugar placemats to create a hands on learning experience about sugar. Students will fill cups with sugar to guess how many grams equal a teaspoon. Choose 7 food products and give students the total amount of grams. At the end of the assignment, let the students know that 4 grams of sugar = 1 teaspoon. Allow students to then calculate the difference for each one of their guesses to examine the reality of how much sugar is in various food products. At the end of the lesson, I have studen
Subjects:
Grades:
5th - 12th
Types:
Effect of Sugar on Freezing Point
Do you know that freezing temperature depends on dissolved solids such as sugar? For example, high sugar content in ice-cream lowers its freezing point giving a soft texture and preventing it from becoming rock-hard. To understand this principle, in this experiment you will see the effect of different concentrations of sugar on the freezing point of water. Assessment questions included.
Subjects:
Grades:
9th - 12th
Types:
Nutrition and Wellness Lab Rules
One-page list of rules for kitchen lab component of any nutrition and wellness or culinary course. Includes space for parent signature. Can be customized with teacher information.
Grades:
Not Grade Specific
Types:
Interdisciplinary Molecular Gastronomy Notes Sheet
Notes sheet on molecular gastronomy, the future of food.
No key included.
Includes space for students to debate on the question: "is this food?"
Grades:
6th - 12th, Higher Education, Adult Education
Types:
Ground Beef Challenge
Students are going to explore the use a Ground Beef by facing off with their classmates.
Grades:
7th - 12th
Types:
Nutrition Lab Student Evaluation
This resource is for students to use after they have complete cooking their assigned recipe in the foods lab.
Subjects:
Grades:
Not Grade Specific
Types:
Lab Prep Worksheet
Helpful lab prep worksheet including lab duties, time table, and list of equipment and ingredients. Can be used for any recipe!
Subjects:
Grades:
9th - 12th
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