If you’ve ever watched cooking shows or competitions, then you know there are some interesting foods out there; some you’ve heard of before and maybe some you haven’t. So, I’m starting a series called Food Spotlight where I pick an interestingly named food and highlight it as a mini-lesson and lab. The first of the series is “Food Spotlight: Musubi”. Check it out and if you have any interesting foods you’d like me to explore and develop, sent me an email.
Tag: Ethnic Foods
43 Minute Lab Series: Churros
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: Churros!
Food Culture Fridays
Looking to add some culture into your school or program? I see a lot of teachers requesting ideas on this very topic all over social media. Food Culture Fridays is a way to not only add some culture by way of different foods to your school and student body, but it’s a great way to connect your students to the cafeteria staff, who often go unnoticed. Read on to learn more about how you can expose your students to some delicious and diverse foods every month!
Soul, Creole & Cajun Foods
This Soul, Creole & Cajun Foods lesson, activities and lab is a collaboration of ideas from me and Arlene DeJoy-Meckes (from Teachers Pay Teachers). We teamed up to create this cross-curricular resource as a way to add ethnic diversity to your food classes. There are many teaching possibilities for this as it could be taught as a stand alone lesson, connected to a regional foods unit, when exploring the South, or even as an example of a cultural influence when teaching about food choices.
Fun with Fondue
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!
A Glo-Bowl Affair
Sharing another Struggle Meal lesson that I presented at the Missouri FACS conference last summer! This lesson titled, A Glo-Bowl Affair, is a fun, engaging lesson that was inspired by both Frankie Celenza’s Struggle Meal Grain Bowl episode and by activities suggested in the EduProtocol Field Guide (amazon affiliate). I hope your students find this lesson and all of its activities as enjoyable as mine did!