36 results
Family consumer sciences Common Core RST.11-12.3 resources
Nutrition Unit: Health lessons + Activities- Sugar, Healthy Eating, Food Choices
Good nutrition and a healthy diet is important in all middle school and high school students' lives. Covering the topics of sugar, food labels, healthy snacks and the dangers of fast food are a must in Health Class, Physical Education class and Family and Consumer Sciences!Here you will find activities, projects, lessons, and notes - all about nutrition and healthy food choices!Included here:*Nutrition Slideshow + Follow-Along Notes*Healthy Eating Hacks Activity*Decoding Food Labels (Group Proj
Subjects:
Grades:
7th - 12th
Types:
CCSS:
Recipe Costing - pounds (lb) and ounces (oz) (FCS, Culinary, Hospitality, Food)
Kitchen math, it can be a challenge but is so important to help figure out the right menu cost for your food items.These worksheets go over the As Purchased cost of a product like a case of tomatoes, then breaks down the unit cost (the can) and then the cost of the amount needed in a recipe.Once students have worked through the chart on the worksheet for unit cost they move onto recipe costing. In recipe costing they are shown how all of the individual items costs are added together to show you
Grades:
9th - 12th
Types:
CCSS:
Also included in: ProStart Foundations Textbook 1st ed. Chapter 4 - Kitchen Essentials 1
Knife Skills And Cuts Worksheet For Teaching Uniform Kitchen Cuts
Do you need print and go knife cuts worksheets for students to self assess while they practice uniform cuts? These cuts from the french culinary tradition assist students in learning how to make uniform cuts. Each sheet has the measurement listed as well as the actual size of the cut. Worksheet or TestFor repeated use: laminate, wrap in plastic wrap or plastic sleeveKnife CutsSticksPonte Neuf 3/4 inchBaton 1/2 inchBatonnet 1/4 inchJulienne 1/8 inch Allumette 1/16 inchCubesLarge Dice 3/4 inchM
Grades:
9th - 12th
Types:
CCSS:
Also included in: Family Consumer Science FCS Cooking Culinary And Bakeshop Bundle
Labs And Kitchen Projects Bundle For The Culinary High School And FCS Classroom
How to teach a hands on practical subject online!! These projects may help you solve some of those issues by having students create with what they have on hand at home in some cases, or using a prescribed recipe in other cases. Uses whatever students have at home:At Home Cooking ProjectPlating and Saucing Design ProjectUses a recipe Yeast Rolls (rolls)Take Home Soup (minestrone style soup)Eggstravaganza (microwave eggs)National Standards for Family and Consumer Sciences Education8.2 Demonstrate
Grades:
9th - 12th
Types:
CCSS:
Sauces Unit - BUNDLE (Family and Consumer Science, FACS, FCS, ProStart)
These 5 Mother Sauces and Roux are the foundation of French cooking. They are amazing to have knowledge of for just the basic sauces but show easy adaptations to other secondary sauces. Each booklet has a lab with directions on how to make the sauce. If you are doing a week on bechamel students can just bring the booklet to class or leave it in the room. These booklets are to be printed double sided. Each page is folded down the spine guideline.ROUX BOOKLET and Power PointThis booklet on ro
Grades:
9th - 12th
CCSS:
Plating and Saucing How to Design A Dish For The Culinary High School Classroom
POWER POINT - Why food presentation is important!VIDEO click here to watch a short video going though the slidesRules of photography:the rule of 3leading linesframing the itemSlides on:tools usedplating as a clock7 tips of plating food:garnish with a purposesoft baseshow the seardon't overload1/2' from the edgeopposites togetherno like colours touchingDIGITAL WORKSHEET - how to place objects on a plate using the principles of photographyStudents drag and drop items:minimum 2 food1 sauce to the p
Grades:
9th - 12th
CCSS:
Yeast Breads Google Slides + Yeast Printable Unit = Bundle
Are you looking for a bundle to teach your students about the 10 stages of yeast breads, uses and composition for the cooking FCS classroom? This Printable package includes: Note - 10 stages of yeast breadTestWord Bank list for testActivity Recipe RubricDigital Google Slides Topics:Egyptian ancient use of sourdoughSan Francisco sourdough breadWhat is sourdoughHow does yeast work - fermentationTypes of yeastRelated Products⭐ Yeast Google Slides For The FCS Classroom⭐ Yeast Rolls Lab using TIK T
Grades:
9th - 12th
Types:
CCSS:
Kitchen Equipment Tools Activity - Class Challenge - Life Skills - FACS
Are you looking for a game with activities to help students learn the names of equipment and tools in the cooking and culinary FCS classroom? This hands on event has students moving around your room and identifying where items are located so they can find them when they need to use them. Scenario Of The Game: A new kitchen employee didn't listen during orientation, they were on their phone. Now they have to start the kitchens ovens and the pilot is out and they don't know how to. Students comp
Grades:
9th - 12th
Types:
CCSS:
Also included in: Kitchen Equipment BUNDLE (Family and Consumer Science, FACS, FCS)
Chocolate Production And Uses BUNDLE For The Culinary Foods And FCS Class
Are you looking for a chocolate bundle with a google lesson, notes, worksheets, test and test review activities (word search | crossword)? Some key content is production, history of, melting, tempering and types of chocolate. Chocolate Google Slides (editable)Chocolate Lesson/Note - 3 pagesproductionproduction techniqueshort history of chocolatechocolate flavoursevaluating chocolatetypes of chocolatemeltingtemperingcocoa butterwhite chocolatestoragefatbloomWorksheets with Answer Key - 3 pagesBa
Grades:
9th - 12th
CCSS:
Chocolate Production And Uses Unit For Cooking And Baking FCS Classrooms
Unveil the rich and captivating world of chocolate with our informative unit! From its humble beginnings to the art of crafting distinctive flavors, we cover it all. Best of all, it's a print-and-go package, perfect for individual or group learning, making it an exceptional choice for a supply day package. Plus, get FREE chocolate slides at my store. Don’t miss out! Follow us for more.Chocolate Noteproductionproduction techniqueshort history of chocolatechocolate flavoursevaluating chocolatetype
Grades:
9th - 12th
Types:
CCSS:
Also included in: Bakery Basics Theory Bundle
Cooking Labs Forms | Rubric for Kitchen Labs
Grab and Go Pictures for students who work better with visuals Use it for any lab in the kitchen. This rubric/marking sheet was designed to be flexible with what you are doing in the kitchen. One day is bakeshop, the other is grill or oven work but at the end of the day the space has to be respected and clean.It does not mark taste of the product because I see that as an experience and exposure issue. It does mark 'are they learning how to work in this kind of space'.Allow the students to self a
Grades:
9th - 12th
CCSS:
Also included in: Family Consumer Science FCS Cooking Culinary And Bakeshop Bundle
Chef for a Day Creating a Menu For The Culinary High School And FCS Classroom
Give your students the experience of managing a kitchen. The best way to help them understand the complex nature of running a kitchen is to have them do it. Potentially and amazing confidence builder and amazing activity to help solidify the class as a team. Part of the project is making sure you work well for other students on their project days. In this project students will:Design a menu (hot entree, sandwich, dessert)Create a grocery list of items needed Calculate per person costing of ea
Grades:
9th - 12th
Types:
CCSS:
Meat (cuts) ⌁ DIGITAL Worksheets (Answer Key) | ProStart
Companion to the meat worksheet for google docs - ANSWER KEYVIDEO - explanation of this resource on You TubeIt is the answer key for: Primal cuts (Primary) diagrams and word banks (cow, pig, lamb, poultry, cow organs)Subprimal cuts (Secondary) diagrams and work banks (cow, pig, lamb, poultry, cow organs) *****************************************************************************************************************Leave a Review and Earn TpT credits!★ Follow Me, 20% off of new products for the
Grades:
9th - 12th
Types:
CCSS:
Also included in: Meat Bundle - Pork Beef And Poultry - For ProStart And FCS
How To Cook Pasta Activities - steps to cook wheel, crossword, match up, memory
Do you need step by step instructions on how to cook pasta for your beginner cooking students? This unit includes pictures to assist students to increase their confidence in the steps and help those that are not strong readers. NOTE WITH PICTURES: 6 pictures showing the main points in the process of cooking pasta. Explanation of the process Steps involved in making the pasta. water in potboil the wateradd salt cook (add pasta)strainsauceTEST & ANSWER KEYACTIVITIESCrosswordMatch ItMemoryOr
Grades:
7th - 10th
Types:
CCSS:
Also included in: Family Consumer Science FCS Cooking Culinary And Bakeshop Bundle
Hand Washing Steps And Technique For The Culinary Foods And FCS Classroom
Are you looking for a unit with pictures to teach your students about proper hand washing procedures? Some students may not know it is necessary to use hot water, soap and to scrub fingers and the nail area! This visual demonstration helps convey the message quickly and is good for those with low reading abilities. Put the posters up around your hand washing station to remind students the steps to take to make sure their hands are clean. You Tube Video - demonstration of posters in my classroomp
Grades:
9th - 12th
CCSS:
Also included in: Family Consumer Science FCS Cooking Culinary And Bakeshop Bundle
Food Safety Food Borne Pathogens Power Point
This is a power point to kick off you Food and Kitchen Safety Unit. This power point covers food borne illness. The slides include the topics of:symptoms (nausea, vomiting, fever)definitionhow it happens (adulterated foods, foods that have been messed with)contamination types - chemical, physical, biologicalbiological contaminationbiological intoxicationbiological infectionvirusesparasites bacteria - anaerobic, anaerobic, facultative3 conditions of bacterial growthPH scaleFor information on FI
Grades:
9th - 12th
CCSS:
Also included in: Family Consumer Science FCS Cooking Culinary And Bakeshop Bundle
Eggs 10 Ways Cooking For The Culinary High School And FCS Classroom
Are you looking for recipes with multiple ways to prepare eggs for your cooking classroom?Show you students how to use this low cost food item to create so many things. All recipes have a little explanation at the beginning. 10 ways to cook eggs:Shushuka - eggs poached in tomato sauceFrittata - fried and oven finishedTex Mex Frittata - fried and oven finishedQuiche Lorraine and Pie Crust - baked in the ovenPan Fried Eggs - 4 waysScrambled Eggs - friedScrambled Eggs Country Style - friedThis pac
Grades:
9th - 12th
Types:
CCSS:
Take Home Soup Project using TIK TOK
Project OutlinePasta WorksheetRubricStudents are to take short Tic Tok videos of themselves completing certain steps in the process to make soup. If household budgets are an issue and you have the ability to purchase and give students materials (food) to work with I would suggest compiling packages of items they can take home and create with. Kind of like a culinary art project. Instructions on what they are to do - 8 videos (1 minute or less) created using TIK TOKChecklist of what the video s
Grades:
9th - 12th
Types:
CCSS:
Dishwashing Worksheet | FCS, family consumer science, home ec, prostart
This comic tells the story of washing dishes to your students. The poster shows the order of the 3 sink dishwashing method. SCRAPEWASH with hot and soapy waterRINSE in clean waterSANITIZE for 45 seconds in a bleach water solution (1/2 tsp. bleach to 1 Litre of water)AIR DRYUSE AS: colouring sheetfill in the blanktestdiscussion starter look and find (Can you find which dish is scraping clean? What is the ratio of bleach to water in the sanitize sink?)Other Resources You Might Like:Dishwashing Pos
Grades:
7th - 10th
Types:
CCSS:
Also included in: Food Safety Bundle For The Cooking And Family Consumer Science Classroom
Plating And Saucing Design a Plate Project For The Culinary High School And FCS
Project for students to work on their plating and saucing techniques. Help them create an eye for design with the review sheet (included) and Plating and Saucing Power Point. VIDEO click here to watch a video going through the google slides that coordinate with this projectThe project sheet lists:5 steps involved (sketch, label, color, list, photos)exemplar of the project rubricThe review sheet lists: rules of photography4 ways to sauce a plate 7 tips on plating foodNational Standards Family a
Grades:
9th - 12th
Types:
CCSS:
Yeast Rolls Lab using TIK TOK
Using some basic kitchen staples - yeast, flour, milk, eggs, butter/margarine this lesson is to teach them about the 10 stages of yeast bread. This package includes: Description of the 10 stages of yeast breadRecipe with ingredients, equipment and directionsInstructions on creating 5 video using TIK TOKDirections using an electric mixer or working by handScaffolded Note with pictures for quick reference of the 10 stagesRubric so students know how they will be markedUse TIK TOK to see the work y
Grades:
9th - 12th
Types:
CCSS:
Apple Pie Lab (family consumer science, FCS, FACS)
What is a traditional Fall dessert. Yup, Apple Pie! Where I live in the north it's an annual activity to head to the Pick Your Own orchard and get more apples than you could eat. The only solution is make some apple pie. This is your print and go apple pie lab. It starts with a description of the 3-2-1 pie crust method. The first page explains: How to make the pie crust doughIngredients ChecklistMaterials ChecklistDirectionsThe second page explains:How to make the apple fillingHow to roll out
Grades:
9th - 12th
Types:
CCSS:
Recipe Costing - litres(L) and millilitres(ml)
Kitchen math, it can be a challenge but is so important to help figure out the right menu cost for your food items. These worksheets go over the As Purchased (AP) cost of a product like a case of tomatoes, then breaks down the unit cost (the can) and then the cost of the amount needed in a recipe. Once students have worked through the chart on the worksheet for unit cost they move onto recipe costing. In recipe costing they are shown how all of the individual items costs are added together to
Grades:
9th - 12th
Types:
CCSS:
Also included in: ProStart Foundations Textbook 1st ed. Chapter 4 - Kitchen Essentials 1
Yeast Breads Printable Bundle
Included:Lesson/Note on the 10 stages of yeast breadRecipe with ingredients, equipment and directionsScaffolded Note with pictures for quick reference of the 10 stagesCrossword - for learning word meaningsWord Search - for learning spelling of new wordsRubric so students know how they will be marked************************************************************************************************************Leave a Review and Earn TpT credits!★ Follow Me, 20% off of new products for the first 24 ho
Grades:
9th - 12th
CCSS:
Also included in: Family Consumer Science FCS Cooking Culinary And Bakeshop Bundle
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