Fusion Cooking was a term that I was not very familiar with. I had heard it referenced in an old Learning Zone Express video titled The History of American Cuisine several years ago, but that was the extent of it. However, it was recently brought up again in an email conversation I was having with Minnesota FACS teacher, Coleen K. Guhl who has supplied the majority of fusion cooking resources below that she has shared with me and/or uses with her students when studying regional foods and cuisine. So, a big “thank you” to Coleen for helping me learn more about this unique blending of regional and global cuisines!
Years ago, I took a class on edible flowers with my local extension office. Not only was it pleasing to the eye, but it was tastefully pleasant as well! Recently, I was reminded of edible flowers when meeting up with a former student and dear friend; Ashten Swartz. She shared with me that she developed recipes for GRIT magazine around the theme of edible flowers…you’ll find her recipes linked below! Anyway, one thing led to another, and we ended up getting together to experiment with edible flowers in one-pot meals. Ashten developed the below recipes and I must say they looked and tasted amazing! I plan to share these with my students in hopes that they utilize edible flowers in some of their recipes as they experiment in the kitchen.
Face it! There are just some food topics that are difficult to have a lab associated with them. Sometimes it’s because of the cost, the logistics, the equipment or the quantity/variety of foods you’d have to purchase in order to make the lab happen. When this happens, I try to do some kind of unique project in place of the lab. So, below you will see how I make the best of teaching about salad bars with a tablescape project in lieu of an actual foods lab. What are some unique assignments or projects you do in place of labs? Share in the comment section below.
Food Trucks have been quite popular for the last couple of years with no signs of this trend going by the wayside any time soon! So if you’re like me and have always wanted to teach this, but didn’t have time to reinvent the wheel, look no further! Below, you will find a plethora of resources for teaching this topic and project geared to every grade level. It’s up to you to decide how far you want your students to go with it!
After teaching this unit last year, I knew I had to update my vegetable lessons and activities, especially since we are a 1:1 school with iPads! So, I’ve spent the better part of six months trying to figure out how to make this unit more engaging, both with and without technology! I am super pleased with the results, as are my students! These lessons focus on students’ preexisting knowledge of vegetables, the consumption of vegetables (habits as well as reasons to consume), nutritional value and subgroups and vegetable classifications. Because knife skills are used in the lab options, be sure to cover that information prior to the lab(s)
Do you teach an Advanced Foods and Nutrition class? Looking for a rigorous assignment for students who have a strong understanding of the nutrients? You are in luck as Nikki Heflin, a Family and Consumer Sciences teacher of Indiana shares this breakfast lesson, several lab ideas and concluding assessment, placing students in the role of the dietician. Check out her lesson below!
Pasta is one of my all time favorite units to teach in my Foods unit! Pasta is so easy, versatile, and economical that I feel every student should know how to prepare before they leave high school! I always tell my students that they will never go hungry if they know how to cook pasta. Use the provided slide to navigate through a variety of resources to learn more about pasta as your students complete this assignment and work their way into the lab.
Cheese balls are often associated with parties, holidays and potlucks! But why limit them to just those events? I get to a point in the year when I have “a little of this and a little of that” leftover from other labs and taste tests. So I decided to have a pantry raid lab and have students make “cheese balls”. All I had to do was buy a block of cream cheese for each group and provide some parameters for the challenge. See below for more details.
This is a topic I’ve wanted to teach for a long time, not only because I practice it, but think it’s an important lesson for everyone to know and implement in their lives! However, that said, I was also a bit nervous introducing this lesson because I didn’t know how my students would receive it. Would they think it interesting and practical? Would they think it old-fashioned and a thing of the past? Would they even engage? Well, I can honestly say that my students were totally with me throughout this entire lesson! They shared personal stories and examples! They embraced the topic and were quite interested in the articles and stories I had them use, as well as the projects they were assigned! In the future and for the record, I will definitely be teaching this unit again, but this time with complete confidence!
In the Ethnic Foods class, students study all of the regions of the world. The course begins with “Why do we Eat the Foods we Eat?” This lesson was created to stimulate the ‘investigative minds’ of students, encouraging them to ask questions and seek answers. In the study of American Culture, each region is celebrated with an authentic foods lab. This project was created to get students to understand the influence of other cultures on our own American favorites.