What is beautiful, photogenic and instagram worthy, colorful and easy to eat? Japanese fruit sandwiches, of course! Read on to learn more about Japanese fruit sandwiches and how to incorporate them into your classes and food labs!
Fall is the perfect time to teach about apples because they’re in prime season, making them abundant and inexpensive! This post includes an Apples Hyperdoc & Dutch Apple Pudding Lab. So after students have learned about apples and you want a tasty, easy to make dessert, then the Dutch Apple Pudding Lab will be right up your alley!
Having just started watching the series, I was so excited when Shawna Strenfel, a FACS teacher from New York shared this Kitchen Crime Scene problem based lab activity! Shawna’s Kitchen Crime Scene is based on the popular television show Crime Scene Kitchen! So, if you love the show, you’ll be anxious to give this a try with your students!
If you’ve ever subscribed or read “Cooks Illustrated,” you may be familiar with a recurring feature called “Quick Tips.” In this feature, tips are provided to make food prep easier and more convenient. I have taken this concept and turned it into the “Quick Tips Postcard Project” as a way to add visual interest to classroom bulletin boards or displays!
This fun, interactive activity comes to you from Tonya Tabb, a FACS teacher at the sister school in my district! The unique thing about this “Chopped: Recipe Version” is that no food or cooking are required! This is a great activity to use when you have a few days at the end of a semester or right before a break to keep your students engaged!
Biscotti was on my list of foods to try for quite some time! It took a friend giving me a birthday gift of biscotti in a variety of flavors to prompt me to actually learn to make it, which then prompted me to create this “How to Make Biscotti” interactive for both virtual and in class students! It also makes a great holiday treat to serve or gift to friends and family!
After participating in two “Creating Digital Interactive Notebook” webinar sessions with Lindsey Harlan, I felt brave enough to attempt my first digital interactive notebook! The DINB: Cheese Unit covers a variety of information around cheese and also includes a couple of tasty labs (according to my students)! If you have the opportunity to participate in any of Lindsey’s sessions, I highly recommend it!
Charcuterie boards seem to be all the rage, trending as a creative way to display everything from appetizers to desserts! With the Super Bowl and Valentine’s Day rapidly approaching, I thought it would be a great time to introduce this concept and the Charcuterie Board Virtual Challenge to my students. Because of teaching in a hybrid setting, I made this a virtual activity and can’t wait to see what my students create! So, I will leave you with the same question I will my students, “What’s on your board?”
Remote learning making it difficult to do your normal hands-on holiday activities? In researching alternate ways to do some of my assignments, I have either happened upon or created some of the below activities. I hope they help you incorporate some holiday fun even if it has to happen virtually! Enjoy!
I am excited to feature the Recipe Card Project shared by Missouri Family Consumer Sciences teacher, Samantha Cosper. Samantha teaches at Cassville High School and uses this project in her Introduction to Foods & Nutrition course as a summative assessment in the Foods Prep Unit. Regardless of how you are teaching this year, the Recipe Card Project can be utilized in both the traditional and virtual classrooms! Read on to learn more…
