Years ago I taught about fondues and this year in my Exploring Foods class, I decided to update an oldie but goodie and add it back into the mix! In this Fun with Fondue lesson and lab, students learn about the history and customs associated with fondues before actually preparing them in the lab. In addition to making fondue, we combined a charcuterie brunch board along with it for a fun, hands-on lab!
This Cross Contact Challenge comes to you from Mindy Richards, a high school Family Consumer Sciences teacher, from Arizona. Mindy wanted her students to put into practice what they were learning when it came to cross-contact and cross-contamination because of the importance of it in food service. Read on to see what she has her students doing!
The pizza lesson and lab is a favorite among my students because, for most of them, this is a staple meal in their diet! This lesson has a variety of interactive activities as well as some lab options. It’s also…
After noticing continuous requests for lab suggestions that are doable in 43 minute class periods, I’ve decided to do a recurring series, featuring recipes that can be completed from beginning to end in a 43 minute time frame. In some cases, longer recipes will broken into two day labs. In addition, I will include my pre-lab review questions that pertain specifically to the recipe. This helps to ensure that students are reading the recipe. It also allows me time to show any videos that may demonstrate the product or specific techniques. So, without further ado, I present the 43 Minute Lab Series: BBQ Chicken (or Turkey) Burritos!
I never realized how many varieties of biscuits existed before doing my own research for this assignment and demonstration! In the Biscuit Brigade activity, students explore and learn about ten different types of biscuits as they complete notes and answer clue questions. Because there are so many variations of biscuits, there are many lab options you can choose to give your students to practice preparing them! Mine is in the form of a demonstration done by my assistant principal…read on to learn more!
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!
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!
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!
If you teach about food trucks and are also into digital interactive notebooks, then this “Fair Food Truck DINB Project” from Lindsey Harlan is just for you! Lindsey, a FACS teacher from Arkansas, created this as a final project for her Food Safety & Nutrition class. Want more inspiration? Check out Lindsey’s Facebook group: “FCS Digital Notebooks”.
