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Microwave Introduction
Young scholars take true and false pretest, and explore and practice basic principles of microwave cooking and how to use and care for it properly while preparing foods. Students watch teacher demonstration and then prepare their own...
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Bacteria's Role in Food
Young scholars grow bacteria cultures on agar in petri dishes and do a plate count. They participate in a yogurt making lab to see how bacteria produce lactic acid. They prepare a recipe and identify fungi, fermentation and the role of...
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Food Pyramid Lab
Third graders complete a lab to review the Food Guide Pyramid and prepare a food item using all of the food groups.
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Kitchen Equip and Lab Procedures - Level I
If students use and store kitchen equipment appropriately as well as utilize sanitary work habits, the foods laboratory will be a safe and easy place to work. See Preface Materials: As a motivator ask: "Why should I worry whether or not...
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Language Arts Writing Experience
Pupils write and illustrate a picture of their favorite food. They describe and practice responsible behaviors for health and safety.
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Utah's Executive Branch
Seventh graders are introduced to the various departments within the Executive branch of Utah's government. In groups, they research the role of each department and develop questions to be asked during the trivia game. To end the...
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Counting on Good Health
First graders engage in fun activities in order to understand the food pyramid and how to make healthy nutritional choices. The lesson is used in order to help students make healthy lifestyle choices.
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Safe Work Habits and First Aid - Level II
Identify and explain the appropriate use and care of basic kitchen equipment. Locate food preparation equipment in the laboratory Identify various types of kitchen equipment Select appropriate equipment for specific product preparation...
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Yeasts and Molds
Students investigate the characteristics and nature of yeast and molds help to explain how these microorganisms affect food production. They experiment with yeast in sourdough in preparing sourdough pancakes.
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Kitchen Equip and Lab Procedures - Level I
Students, in groups, record at least four pieces of equipment that fit a specified category as well as a safety tip to observe when using the equipment.
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Vocational: Kitchen Appliance Care and Safety
Students discover how to use, operate, and clean stoves and refrigerators. Using the appliance manuals, they examine self-defrosting and frost-free refrigerators as well as manual clean, self clean, and continuous clean stoves. The...
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Kitchen Introduction Unit Test
Learners complete a test demonstrating their knowledge of kitchen safety, sanitation, equipment, measuring, cooking terms, abbreviations, substitutions, equivalents, reading and parts of a recipe, and the microwave oven.
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Leavening
Students experiment with the various types of leavening agents and complete a muffin lab. They review the basics of lab management and safety procedures: sanitation, measuring, altering recipes, table setting and mealtime manners, basic...
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Home Cooking Assignment
Young scholars practice reading recipes and making products at home. They review the basics of lab management and safety procedures: sanitation, measuring, altering recipes, table setting and mealtime manners, basic utensils and their...
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Milk: A Practical Application
Students examine the impact of the physical and chemical properties of milk and its use as an important food.
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Microwave Introduction
Sixth graders learn the principles of microwave cooking and how to use and care for it properly while preparing foods.
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Milk: A Practical Application
Explain the coagulation and coalescence processes associated with milk protein and cheese. List the components of milk and explain how each component is dispersed in the milk. Describe what happens when milk protein is coagulated Discuss...
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Lab Management - Level II
Students who know what lab procedures are expected will work more effectively and be more successful during their lab experiences. See Preface Materials: Students decide upon lab partners and sign their names for each unit. Hand each...
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Dietician/Nutritionist
Explore the difference between a dietician and a nutritionist and then examine how these professionals serve the community. A PowerPoint presentation and accompanying worksheet are provided to teach this career exploration material. A...
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Hand Washing: I can handle it!
Students wash cinnamon off of their hands in a variety of ways to learn proper ways to disinfect. In this washing hands lesson plan, students use water, soap, cooking spray, and other ingredients to wash hands and talk about the results.
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Nutritional Influence on Illness and Disease
Students examine nutritionally related diseases and illnesses, evaluating studies and developing topics for a science fair project. They investigate bacteria, researching how it can be harmful or helpful, and create illustrated displays.
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Upton Sinclair's The Jungle: Muckraking the Meat-Packing Industry
Students explore muckraking. In this American history instructional activity, students listen to their instructor present a lecture regarding the details of Upton Sinclair's The Jungle. Students respond to discussion questions pertaining...
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The Heat is On!
Fifth graders investigate evidence for changes in matter that occur during a chemical reaction.
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Genetic Engineering of Crop Plants
Learners explore genetic engineering and it biological and ethical implications. By conducting experiments with genetically engineered corn and plain corn they determine the difference in taste. Students also discover the effects of...