Category: Baking & Pastry Arts

Zentangle Tile Cookies

by K.Graybill • August 12, 2016 • 1 Comment

It was the end of the school year and I had just finished a decorating unit where students had to create a shoe box room applying the elements of design. The art teacher had just finished a Zentangle project with her students. So, we had this idea to use the last couple of school days to merge our classes together to create Zentangle cookies using edible markers. This idea was based on a Michael’s project, but adapted to fit our needs. This was a fun, easy project that students had a good time designing and eating and one I would definitely do again!

Food Preservation Ideas

by K.Graybill • July 15, 2016 • 0 Comments

Many think of canning or preserving foods as an old fashioned way of life or hobby, but with more people venturing into organic gardening, cooking and wanting or needing to know what’s in their foods, canning has definitely made it’s way back into this modern era! If you are thinking about teaching food preservation in your FACS classroom, below are some ideas that may be helpful! Also, check out our book giveaway below!

Kitchen Safety Chart for Kids

by K.Graybill • July 1, 2016 • 0 Comments

Teach about kitchen safety? Who doesn’t need a visual reminder from time to time of how to be safe in the kitchen, especially when working with younger students? This chart was created and shared by middle school FACS teacher, Debbie Madson, from Virginia.

Measuring Abbreviations & Equivalencies Reinforcement Activities

by K.Graybill • June 24, 2016 • 1 Comment

I’ve had several requests for ideas on how to teach common measuring abbreviation and equivalency basics so I thought I’d throw my ideas into the ring. Recently, I discovered this review game called Grudgeball which is a fun and fiercely competitive game and I knew I had to try it with my students. Combined with other ideas I use, I found it to be a very successful way to reinforce students’ measuring abbreviation and equivalency knowledge and the quiz scores proved it! Certainly,others have some awesome, interactive ways to teach this topic so I encourage you to share with us so we all can benefit from them in the comment section below.

Reclaiming the Kitchen with Casseroles

by K.Graybill • April 1, 2016 • 0 Comments

When I ask my students what they or their parents typically make for supper, I get a lot of similar responses. Most tell me they make and or eat whatever is easy, comes out of a box, comes out of the freezer, can be made in the microwave or picked up from a fast food restaurant on the way home. It’s so sad that convenience foods are so heavily relied on instead of preparing foods from scratch. This is one of the reasons I like teaching about casseroles! Not only are they easy to make, include a variety of foods and nutrients, but they can be made in advance, put in the freezer for future meals and convenience and because they get us in the kitchen cooking and using a lot of staple ingredients from the pantry. Way to go casseroles!

Let’s Teach About Eggs

by K.Graybill • January 2, 2016 • 0 Comments

There’s a lot of information out there about eggs; often referred to as the perfect food! So, if you are in need of some ideas for teaching a unit or just a few lessons or labs about eggs, here are a variety of ideas and resources to choose from.

Project Brainstorm: Let us help you! This month’s topic is Regional Cooking in the United States

by K.Graybill • December 18, 2015 • 0 Comments

We are going to pose a topic and ask you to “help us help you” by just sharing one thing you did whether it be an activity, a video clip, infographic, reading, TPT product, etc. when teaching that topic. We believe everyone will win in the end as you’ll have a new lesson or at least a lot of new ideas and resources to pull from. Check back often as this page will be updated as resources come in.

Gifts from the Hands

by K.Graybill • December 11, 2015 • 2 Comments

Some of the most cherished gifts our family has received over the years have been made by the hands of the people we love. In fact we look forward to those gifts every year as they’ve kind of become a tradition. Sometimes those gifts made with love were born out of necessity due to limited resources available to go out and purchase store bought gifts, but many times they were made and given out of love for the recipient(s) of the gift. For example, many years ago, very close friends of ours began making us a delicious candy-like treat that can only be described as “Christmas Crack” because once you start eating it, you can’t stop! We love the candy and our friends and look forward to that gift every year! After all, how can you look at, use or consume that wonderful gift without thinking fond thoughts of the talented person/people who took the time to make it for YOU! Why not teach your students how they can use their talents, time and resources to make gifts of love to give to those in their lives that they cherish most during this Christmas and Holiday season?

Dry & Moist Heat Cooking Methods Lesson & Lab

by K.Graybill • November 13, 2015 • 3 Comments

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.

Apples: Web-Activity & Labs

by K.Graybill • October 30, 2015 • 1 Comment

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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