Global Foods and International Cuisine Research Books | BUNDLE

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Fork and Knife Teacher

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Grade Levels

9th - 12th

Subjects

Career and Technical Education, Family Consumer Sciences, Cooking

Resource Type

Research, Activities, Cultural Activities

Standards

CCSSRST.11-12.2

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Products in this Bundle (18)

showing 1-5 of 18 products

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Description

Do you need a print and go flip book research activity for your ProStart Global Cuisine Unit from the Foundations Textbook Chapter 11. This flip book can be used to log research of global cuisines.

Does your FCS or ProStart classroom research ingredients, flavors, culinary influences and cooking techniques of various cultures? Would you like a hands on activity for students to store their discoveries in?

This activity has students creating a flip book as engaging tool to log their research.

4 Page Flip Book + 1 Page Flip Book

Each of the flap books can be used to log four different aspects of a cuisine:

Influences (religion, culture, geography, clothing)
Ingredients (individual items)
Flavors (spices, herbs, distinctive taste)
Cooking Techniques (dry heat, moist heat, dry and moist heat)

Printing Instructions:

print double sided.

Folding Instructions:

------ (dotted lines) to show you where to fold

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Pro Start Level 2 - Global Cuisine 2 - K2

Identify the major influences, ingredients, flavors, and cooking techniques

National Standards Family Consumer Science

10.5.3 Apply knowledge of food, beverage, and etiquette of various regions and countries to decisions about lodging, tourism, and recreation.

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Standards

to see state-specific standards (only available in the US).

CCSSRST.11-12.2

Determine the central ideas or conclusions of a text; summarize complex concepts, processes, or information presented in a text by paraphrasing them in simpler but still accurate terms.

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