Curated OER
Quick Breads, Pancake/Waffle Lab
Pupils explore the bread, cereal, grain food group on the Food Guide Pyramid. They test recipes for quick breads which are high in carbohydrates and determine the purpose of each of the ingredients in pancakes or waffles.
Curated OER
Yeast Bread - Pretzel Lab
Students work with yeast in preparing soft pretzels. They identify the characteristics and ingredients used in yeast breads from quick breads, and how to prepare them in a variety of recipes. They set their table, eat and clean up...
Curated OER
Breads Around the World
Sixth graders explore world cultures by researching dietary habits. In this bread identification lesson, 6th graders explore different regions around the world and the types of breads they produce. Students read assigned text about the...
Curated OER
Ingredient Function and Purpose
Students learn the purpose of each ingredient in a quick bread. They listen, observe, and complete their notes as the demonstration of a quick bread is completed. They illustrate the measuring techniques for each ingredient and sample...
Curated OER
Yeast Bread Test
Student test their knowledge on identifying the classes of yeast breads, techniques and skills in the preparation of yeast breads, identifying the main ingredients and their function when used in preparing yeast breads and correct...
Curated OER
Ingredient Function and Purpose
Pupils investigate the purpose of each ingredient in a quick bread.
Curated OER
Yeast Bread - Pretzel Lab
Students work with yeast in preparing soft pretzels. They identify the characteristics and ingredients used in yeast breads from quick breads, and how to prepare them in a variety of recipes. They need to set their table, eat and...
Curated OER
Good Microbes in Food Processing
Students participate in a bread making experiment to understand the good microbes in bread. In this bread making lesson, students prepare bread in a bag with varied recipes and note results.
Curated OER
Gluten and Balloons What Do They Have In Common?
Students examine the purpose of gluten in bread making and what type of flour is needed to make bread. They compare the properties of a balloon to bread dough to explain yeast fermentation. They make bread.
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Fiber - Adding It To The Diet - Skill Supplement
Students examine and prepare a recipe and state the purpose of each ingredient. They complete a worksheet based on the food pyramid.
Curated OER
Eggs, Egg Function Lab Day 4
Third graders identify the use and function of the egg in selected recipes and then practice cooking skills by preparinig the recipes.
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Eggs, Baked Eggs Lab, Day 2
Students examine the structure, sizes and nutritional value of eggs. After completing a word search, they participate in a lab in which they make baked eggs with bacon. To end the instructional activity, they test their final product...
Curated OER
Grains and Rice Lab
Third graders identify the principle grains and the proper cooking technique for rice, grains and pasta.