My junior high students have always struggled with multiplying fractions when I teach how to adjust recipes. I didn’t realize how much until I implemented a pre/post-test as my student learning outcome (SLO) project for my teacher evaluation. Students weren’t grasping this concept and it was consistently showing up as a weak area. I realized I needed to add more practice to what I was teaching my students in class so I decided to make it a little more interactive. This lesson is very adaptable to the ISN if you are using them in your classroom.
Gluten sensitivities and gluten free preferences are on the rise in the US, but what exactly is gluten and why are people so effected by it? Below you will find some resources to teach about gluten and it’s role in food. You will also find links to several culinary labs that are gluten free. The only thing not being addressed in this post is how FACS teachers handle this with students who are gluten free in the classroom. If you have successful tips on how to handle gluten free in your classroom, please share them in the comment section below.
Does it really matter how food looks on a plate? Why do chef’s at restaurants, especially, go to great lengths to make your meal look so aesthetically pleasing? It’s all about presentation, the basic meal elements…whatever it takes to keep you coming back to enjoy another meal. Can we do the same thing at home, with an ordinary meal? Absolutely! We just need to know what makes up the basic elements of a great looking and tasting meal. This lesson strives to teach students the basic elements and parts of a meal as well as give them an opportunity, not only to analyze meals for the elements, but to take an ordinary recipe and make it extraordinary on a plate using the concepts learned in class.
My classroom runs much smoother when my students are engaged in interactive activities. That’s one of the reasons why I POST.IT.NOTESlove these activities! The first is a fun little game that gets students up, moving around and tests their knowledge of basic equipment used in the kitchen, the sewing room, or the nursery. All you need is a list of equipment and some post-it-notes or index cards. This activity can be prepared as a one time use activity or you can make reusable cards with yarn. This activity is very versatile and can be used like a pretest to see what students know about the basic equipment used in each area or it could be used as a review activity after teaching about them. Another fun review game is played on the laptop or electronic devices such as phones, ipads, tablets, etc. using a web-based technology called Kahoot. Students beg to play this fun, interactive game and are very competitive. Try them out and be prepared to see your students engaged, learning and having fun all at the same time!
When I teach my quickbread unit I like my students to know the function of the basic ingredients they are working with. InIngredients.Foldable order to do this, I like to do a mini-pancake demo made up of rounds. Each round adds a new ingredient to the mini-pancakes. Students must taste test the mini-pancakes during each round and try to figure what the purpose or function of the basic ingredient is and describe the pancake’s taste, texture and appearance. After sharing their guesses, students create a foldable of ingredient function notes and then apply it to the pancake demo in a follow-up review.
Whether you are celebrating Fat Tuesday, National Doughnut Day or just need a fun, tasty dessert or snack, this lesson brings you donutsome healthy ideas for incorporating this usually unhealthy treat into your class. Continue reading for some historical background on these mini-pastries, along with how they are commercially made and then bake up some sweetness by preparing a healthy version of the baked vanilla doughnut. And don’t forget the healthy topping too!
Who would have thought that the age old canning jar would be perfect for dessert food labs! When choosing recipes for labs I try to select recipes so students get a nice sample to taste, but leave very little, if any leftovers. Not only does this cut down on waste, money spent on ingredients, but it also forces students to practice portion control and eliminates arguing over who gets the extras.
How old are the cooking DVD’s or VHS tapes (ikes) on your shelf? I had the pleasure of reviewing Math Skills for Measurements by QuannaGourmet. LaQuanna Sparkman, a former Family and Consumer Science teacher took to creating her own videos after showing her fair share of dated videos that had students more focused on actors’ clothes and hair styles than content. LaQuanna has a series of cooking DVD’s that offer updated looks, great information, and a decent price.