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: Individual Fruit Pizzas!
In my opinion, two heads are always better than one! When Arlene DeJoy-Meckes of Twins & Teaching reached out about collaborating on an activity for plant
based diets, I was excited to collaborate! The Plant-Based Rummy Card Game is a free resource reinforcement activity and assessment that can be used when teaching about plant-based diets. Read on to see what we developed!
The food industry contains many careers for individuals to investigate and pursue. However, many careers are unfamiliar and go unnoticed. There are more jobs in
the food industry than you would imagine! Careers in the Food Industry, created by Nicole Brown from Illinois, allows students to dive deeper into careers within the food industry and all they encompass. Continue reading to learn more…
Farm-to-table is a phrase that is often discussed in the Family and Consumer Sciences classroom especially in Foods & Nutrition or culinary coursework. The termcan mean different things but at its core, farm-to-table means that the food prepared and served was sourced directly from a specific farm, without going through a store, market, or distributor along the way. In an effort to provide students in her Foods & Nutrition classes with real-world, hands-on experiences while learning about and developing healthy eating habits, Sasha Roble from Pennsylvania introduced aeroponics into her curriculum with countertop gardens and a Tower Garden System. Continue reading From Tower to Table: What’s GROWING ON in FCS? to learn more!
In the past, I’ve shared some of the EduProtocol teaching strategies and templates such as the Iron Chef Non-Cooking Challenges, Thin Slides and the Amazing
Race that were well received by students. Today, I want to share how I used the # Mania Infographic strategy with you. The Fiber-Full Food Choices: # Mania Infographic was created for use in my nutrition unit. This strategy incorporates technology and has students very engaged as there’s a lot going on simultaneously within small groups of students to create one infographic about fiber filled foods.
What’s not to like about rice? It’s got a lot going for it such as versatility, affordability, nutrition and let’s not forget easy preparation! With this Exploring Rice lesson, students learn more about this unique grain including history, varieties available, nutritional contributions as well as proper cooking techniques before heading to the lab.
“Cruise for Clues with The 20-25 Dietary Guidelines” is a collection of ready to teach lessons and movement activities like a scavenger hunt followed by a case study and culminating project to help you present the dietary guidelines to your students in a variety of interactive ways as well as help them apply what they’ve learned. Read on to learn more…
Put the initial learning in the hands of your students with this Knife Skills Interactive assignment. The entire assignment is not only digital, but breaks down important knife information by topic and section. I used this with my upper level students in my foods class. For many, it was a review of information they had learned in junior high or other courses of mine. However, for those students who were new to the school or I didn’t have me in junior high, it gave them all of the basics about knives they needed before we headed to the kitchen to practice.
Have you heard about the latest TikTok butter board craze? People spread butter all over a board and then decorate it with dippers such as meats, breads, fruits,
vegetables, flowers, herbs and spices. Conceptually, this is cool, but butter is not only expensive, it’s not very healthy! With this in mind, I created Snack Boards with Dips Dilemma as a twist on that trend. So, pull out those charcuterie boards and challenge your students to create their own unique snack board with cold dips that are visually appealing and a little healthier and perfect for the upcoming Super Bowl!