Category: Culinary Resources

A Taste of Herbs & Spices

There are so many herbs and spices out there that it’s hard to know where to start! In the past, I’ve had my students pick an herb or spice to research and present to the rest of the class. While that was okay, I wanted something a little more “spicy” (pardon my pun) and interactive. After wracking my brain for how I was going to do this, I put it aside for a while. Finally, after months of mulling this over in my head, the following activities and labs came to fruition and were worth the wait! I hope your students like it as much as mine did!

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Meat Unit: Resources & Labs

Thinking about teaching a unit on meat such as beef, pork or lamb and need ideas? Look no further! Below are resources that may be helpful to you in the planning of lessons. If you have additional ideas or resources, please share in the comment section below.

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Reclaiming the Kitchen with Casseroles

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!

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Food Inc. Lesson Plan

Food Inc. (DVD): If you haven’t watched this documentary I would highly recommend it!
In Food, Inc., filmmaker Robert Kenner lifts the veil on our nation’s food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of our government’s regulatory agencies, USDA and FDA. Our nation’s food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. We have bigger-breasted chickens, the perfect pork chop, herbicide-resistant soybean seeds, even tomatoes that won’t go bad, but we also have new strains of E. coli—the harmful bacteria that causes illness for an estimated 73,000 Americans annually. We are riddled with widespread obesity, particularly among children, and an epidemic level of diabetes among adults

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Foods & Nutrition PowerPoints, Worksheets & Links

Lesson Plans The Science of Taste (PDF) PowerPoints Fruits (PPT) Submitted by R.Amy from NJ Worksheets Chicken Broth(Word) Kitchen Equipment Index (Excel) Mini Refrigerator Poster on Sanitation (Word) Pork Cuts Extra Credit Culinary Extra Credit Paper (Word) Links Ice cream…

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Family Consumer Science Catalogs of Supplies

If you’re like most schools you have to order supplies through companies that take Purchase Orders. It can be so frustrating ordering through catalogs when you can get supplies cheaper locally, nonetheless here are some catalogs that provide FACS supplies.

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