55 results
Cooking Common Core RST.11-12.2 resources
Meat Cuts Identification Digital Drag and Drop Worksheets and Answer Key
Are you needing a digital drag and drop worksheet to help students learn or assess them on cuts of beef, poultry, lamb, pork and beef organs? Meat (cuts) drag and drop worksheets and answer key:BEEF - POULTRY - LAMB - PORK - BEEF ORGANSActions:Students click on the words in redDrag them where they should goNo typing, no spelling just learning the cuts of the animal. Included for each animal:Primal CutsSecondary CutsAnswer Keys or Reference Page (however you want to teach it)Resource I use for
Grades:
9th - 12th
Types:
CCSS:
Also included in: Meat Bundle - Pork Beef And Poultry - For ProStart And FCS
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
Food Safety And HACCP Game For The Cooking FCS And Prostart Class
Are you looking for a fun food safety HACCP game to review before a test for your fcs or culinary class? I use this food safety game to teach:minimum internal cooked temperatureshow to properly store food in the fridgefirst in first out storage FIFOcomparing orders and invoices YOU TUBE - Video (me explaining how to use the PRINT and GO) The scenario: you came in early to the restaurant you work at to receive the delivery and put it away. The rest of the staff won't be there for hours. While
Grades:
9th - 12th
Types:
CCSS:
Also included in: Food Safety Bundle For The Cooking And Family Consumer Science Classroom
Safe Food Handling & Cooking Temperatures For The Culinary High School Class
Are you interested in a digital safe food handling lesson with videos, worksheets and info sheets? This is a hyperdoc. STUDENTS NEED A GOOGLE .gmail ACCOUNT to properly access links on the pageStudents work their way around the lesson, clicking on each box for a new learning experience. Learning links in this doc are:videos - Quick Clips (storage, raw batter, temperatures, handling raw meat)worksheet drag and drop - minimal internal cooking temperaturesinfo sheet - thawingquestion for comprehe
Grades:
9th - 12th
CCSS:
Kitchen Equipment Matching Picture Name And Uses Test & Answer Key For FCS
Are you looking for a test where students see and item and fill in its name and use? Do you want a test to access their readiness to use the kitchen tools and equipment correctly? Instructions:Column 1 - PICTURECrisp black and white drawn pictures for clear photocopying Lots of options, students can be given different pages. Column 2 - NAMEThe name you want students to use when asking for it in the kitchen.Column 3 - USEStudents should list how the item will be used in your kitchen maybe even
Grades:
9th - 12th
Types:
CCSS:
Also included in: Kitchen Equipment BUNDLE (Family and Consumer Science, FACS, FCS)
Beef Meat Bundle - For Culinary ProStart And FCS Class
One of the most expensive items to work with in a kitchen. Before you have your students working with beef teach them about what to look for in fat and marbling, why it is good and good ways to cook each part of the cow. BEEF POWER POINTDefinitions of BeefBreedsCattle FactsPrimal CutsSecondary CutsHow to Cook Primal Cuts (Moist or Dry Heat)MarblingLardingBardingEnd CapCooking a BraiseCooking Ground BeefCooking Thick Beef - Steak/FilletNoteWorksheetsTestsAnswer KeysPrimal Cuts PuzzleBeef Cuts Fl
Grades:
9th - 12th
CCSS:
Global Foods and International Cuisine Research Books | BUNDLE
Do you need a print and go flip book research activity for your ProStart Global Cuisine Unit from the Foundations Textbook Chapter 11. This flip book can be used to log research of global cuisines.Does your FCS or ProStart classroom research ingredients, flavors, culinary influences and cooking techniques of various cultures? Would you like a hands on activity for students to store their discoveries in?This activity has students creating a flip book as engaging tool to log their research.4 Page
Grades:
9th - 12th
CCSS:
Knife Handling Safety Rules Unit For The Culinary Foods, Prostart, FCS Classroom
Do you want posters and visual worksheets to explain the safety rules or using and handling knives in your kitchen classroom? You Tube Video - showing the posters in my classroomUnit Contains:Note 9 tips on how to use and handle a knifeTest encouraging visual recognition and explanation of how to use and handle a knifeAnswer Key1 page poster of all the visual references together9 individual posters of each tip, to be placed around the kitchen in key areas or on a bulletin board reinforcing the c
Grades:
9th - 12th
CCSS:
Also included in: Family Consumer Science FCS Cooking Culinary And Bakeshop Bundle
Meat Cooking And Uses For The Culinary High School And FCS Classroom
PORKThe PORK UNIT google slides has plenty of video links to extend learning on the different cuts of meat. Also included are PORK NOTE SUMMARY, WORKSHEET, TEST AND ANSWER KEY The topics covered in the slides are:safe internal cooking temperature of porkmost raised species in the USinspections stampsCuts of Meat and their uses, how it is prepared, what they are:LoinShoulder/ButtProsciuttoSpare RibsBaby Back RibsCountry Style RibsBaconFatbackClear FatPigs FeetandHow to remove silver skinBEEFThis
Grades:
9th - 12th
CCSS:
Yeast Google Slides With Embedded Videos + Digital Worksheet
Do you need a yeast lesson using google slides that is filled with youtube videos to extend classroom learning? Also included is a digital worksheet that coordinates with the yeast google slides. Google Slides Topics:Egyptian ancient use of sourdoughSan Francisco sourdough breadWhat is sourdoughHow does yeast work - fermentationTypes of yeastDigital Worksheet Topics:origins of yeastsourdough breadSan Francisco sourdough breadyeast fermentation3 types of yeast Related Products⭐ Yeast Google Slid
Grades:
7th - 10th
CCSS:
Chef Uniform Safety And Purpose For The Kitchen FCS BUNDLE
Do you want to teach to safety of the chef uniform, why chef's wear what they do in your FCS or ProStart classroom?power point topics:hatneckerchieflong sleeved double breasted jacketelastic waisted, loose pantsapronleather, anti slip shoenoteworksheetmini project. Related Products⭐ Food Safety HACCP Bundle⭐ Kitchen Equipment BUNDLE (Family and Consumer Science, FACS, FCS)⭐ Poultry Bundle⭐ Roux Power Point and Booklet BundleNational Standards for Family and Consumer Sciences Education 8.2 Demon
Grades:
9th - 12th
CCSS:
Prostart Food Safety Note and Worksheet (Family and Consumer Science, FACS, FCS)
Do you need a print and go note for your ProStart chapter 2 Food Safety unit? This bundle is a strong start to keeping food safe in your kitchen and helping students to understand how they help keep it safe as well. 6 pages of notes (single sided pages) and coordinating worksheets. Foundations of Restaurant Management and Culinary Arts Level 1 Textbook Chapter 2 (Keeping Food Safe) ProStart CurriculumTopics:HazardsFAT TOMBiological, Physical and Chemical Contamination Food Allergy Personal Hygi
Grades:
9th - 12th
CCSS:
Also included in: PROSTART Food Safety BUNDLE (FCS, Culinary, Hospitality, Food)
Nutrients In Food For The Culinary High School And FCS Classroom
This note outlines essential nutrients:WaterCarbohydratesProteinLipidsMineralsVitaminsWhat is a macro and micro nutrientWhat is a calorie-meter and calorieClick HERE for a video describing how to use this productTest and Answer Key IncludedNational Standards for Family and Consumer Science9.7.4 Explain the impact of molecular structure of simple and complex carbohydrates on digestion, nutrition, and food preparation procedures. 9.7.5 Relate the composition of lipids and proteins to their functi
Grades:
9th - 12th
Types:
CCSS:
Bakery Basics Theory Bundle
Are you looking for a print and go bakery theory bundle with units on sugar, flour, fat, chocolate and icing practice sheets?Each unit comes with:noteworksheettestactivities vocabulary word search cross wordIcing Practice Sheets TipsPrint on bright colored paperLaminate****************************************************************************************Leave a Review and Earn TpT credits!★ Follow Me, 20% off of new products for the first 24 hours.Contact me with any quest
Grades:
9th - 12th
CCSS:
Personal Hygiene Hyperdoc For The Culinary High School And FCS Classroom
This is a hyperdoc. Great for using in and out of the classroom. STUDENTS NEED A GOOGLE .gmail ACCOUNT to properly access links on the page.Out of the classroom students work their way around the pages clicking on the pictures which are links to videos, posters, infographics or worksheets. There are spots on the page for students to complete the work and hand in. In class students work their way through the links and questions and you get more face to face time with the students who need it ins
Grades:
9th - 12th
CCSS:
Poultry Cooking And Uses Worksheet For The Culinary High School Classroom
Are you looking for a print and go note about poultry with pictures for students to reference material? If you really want your students to learn about the ins and out of poultry, different birds how to cook, baste and brine this is the worksheet to give them. Available in digital or printable format. Coordinates with my Poultry Slides or Poultry Power PointTopics Covered:Types of PoultryAnatomy of White and Dark MeatPoultry Grading Canada and USA5 Points About ChickenVocabulary MatchupBrining W
Grades:
9th - 12th
CCSS:
Also included in: Meat Bundle - Pork Beef And Poultry - For ProStart And FCS
Kitchen Brigade Google Slides Jobs and Stations, Terms and Definitions
Do you need a google slides on the kitchen brigade to help students understand the jobs and stations you find in a large production kitchen. It can be used for your Kitchen Jobs:Chef de CuisineSous ChefChef de PartieDemi ChefCommisKitchen Stations: description of duties and a pictureSaucier (Saute)Rotisseur (Roast)Poisoneire (Fish)Grillardin (Grill)EntremetierPotager (Soup)Legumier (Vegetable)Garde Mange (Cold Side)Patissier (Pastry)Boulanger (Baker)Confiseur (candies, petit fours)Glacier (fro
Grades:
9th - 12th
Types:
CCSS:
Converting a Recipe To Increase Quantity FCS Prostart Cooking Classroom
Do you need a note for explaining the factor method for increasing the yield of a recipe? Also included is a worksheet for students to practice the factor method to increase the yield of a recipe.Included: NoteWorksheetAnswer KeyNational Standards for Family and Consumer Science8.4.7 Apply principles of measurement, portion control, conversions, food cost analysis, menu terminology, and menu pricing to menu planning. ProStart Kitchen Essentials 1 D5 Convert recipes to yield smaller and larger
Grades:
9th - 12th
CCSS:
Also included in: ProStart Foundations Textbook 1st ed. Chapter 4 - Kitchen Essentials 1
Food Borne Illness Mini Project (outline, exemplar, rubric, answer key)
This is a mini project to help students synthesize and understand some of the science behind food borne illness, how it happens and ultimately how to prevent it. Hopefully some of the projects can be shared in the classroom and it can help other students understand the topics more fully like posters on bulletin boards or online submissions to the google classroom. This mini project coordinates with the Food Borne Illness Power Point. It includes: Rubric for the students to explain the project
Grades:
9th - 12th
Types:
CCSS:
Also included in: Food Safety Bundle For The Cooking And Family Consumer Science Classroom
Roux How to Make And Use It For The Culinary High School And FCS Classroom
A great basic of the kitchen to teach your culinary students.Lots of video links to help extend learning.POWER POINTDescription of RouxMixing RatiosPictures of various kinds of rouxWhat roux is used forCooking TimesSmoke Point - a description of what it isClarified Butter - what it is, how it is made, why it is usedCornstarch SlurryWhite WashBOOKLETThis booklet on roux is for starting your soups, stews and mother sauce unit. Roux is one of the base thickeners used in a kitchen. This booklet goes
Grades:
9th - 12th
CCSS:
Chef Uniform Hyperdoc For The Culinary High School And FCS Classroom
This document is your lesson and activity in one. I use it in my distance learning classroom for students to work through the videos and powerpoint at home. Then they complete the drag and drop worksheet and send it to me for marking. Drag and Drop Worksheet Videos (2) PowerpointIt covers the topics of why chef's wear what they do, the safety of the uniform and how to wear it. MAKE A COPY - When you purchase/download you must make a copy of the hyperdoc and then send it to your students or u
Grades:
9th - 12th
CCSS:
Pest Control Procedures (Family and Consumer Science, FACS, FCS)
Part of working in a kitchen is keeping it a clean and safe place to prepare food in. That means keeping out pests that can contaminate work spaces and stored items. This package is a lesson on how to set up procedures for managing pests. Included in this package is:NOTE with Pictures coveringInspectionPreventionIdentificationAnalysis TreatmentMonitoringDocumentSorting ActivityThis is a two page activity. Students are given a worksheet and a cut out sheet. The worksheet has blank squares f
Grades:
9th - 12th
CCSS:
Also included in: PROSTART Food Safety BUNDLE (FCS, Culinary, Hospitality, Food)
Sugar Unit - what is sugar? - note, worksheet, test, activities - FCS FACS
Are you looking for a print and go theory unit on the process of manufacturing sugar and its diverse uses in the kitchen?Sweeten up your culinary skills with our print-and-go theory unit! Learn all about the tasty world of sugar, from its production to its purpose in the bakeshop. With a quiz, worksheet, and word activities, you'll be a sugar expert in no time! #SugarKnowledge Lead your students in learning what this sweet stuff is and what it can do. Note Topics:Purpose in the bakeshopNutritio
Grades:
9th - 12th
CCSS:
Also included in: Bakery Basics Theory 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
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