Category: Baking & Pastry Arts

Dry & Moist Heat Cooking Methods Lesson & Lab

I find that most students don’t know the difference between dry and moist cooking methods. This lesson and lab help them to understand the difference and explore the various ways that the same food can be prepared using different methods. Students enjoy the interactive activities within the lesson as well as preparing and tasting vegetables as they practice and apply some of the techniques. This lesson also incorporates the vocabulary tool Quizlet which helps students learn their terms in an interactive way. Students actually ask me to use Quizlet on a regular basis to learn and assess terms.

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Apples: Web-Activity & Labs

It’s fall, apples are in season and they are relatively inexpensive! Varieties of apples are sold everywhere from roadside stands to grocery stores so why not incorporate them into your foods class? That’s exactly what Jessica Uplinger of Field High School, Ohio did. Jessica created this lesson and lab because she has very large classes and needed a thematic unit where she could divide up her class and have half of them in the kitchen preparing a lab while the other half is engaged with an assignment. The end results? Her students ended up enjoying every aspect of this lesson, especially the labs! Why not give it a try in your foods class?

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Famous Chef Research & Bulletin Board Project

Famous chefs can be great role models for students who have an interest in the culinary arts field. Because of television,alton.brown shows like The Food Network, PBS and The Cooking Channel, students have access to culinary information, competitions and cooking personalities at the click of the remote. The goal of this project is to help inspire students and advance their culinary skills and knowledge by learning more about these famous chefs.

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Kitchen Measuring Skills: Adjusting Recipes Activities

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.

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Gluten Free Culinary Unit

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.

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Basic Elements & Parts of a Meal Lesson

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.

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Equipment Activities: What am I?

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!

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Basic Baking Ingredients: What’s My Function?

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.

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Time to BAKE the Doughnuts!

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!

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Desserts in a Jar: Lab Ideas

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.

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