6 results
Cooking Common Core L.6.5 resources
Cooking Methods Unit For The Culinary High School And FCS Classroom
Are you looking to help students understand cooking methods culinary terms with a printable note, test and activities? These notes explain to FCS students the action of boiling, simmering, poaching, steaming grilling, broiling, pan frying, roasting, sautéing, deep frying and baking? Topics in Note:dry cooking methodsmoist cooking methodscombination cooking methodsdetermining doneness through touchActivities: answer keys includedCrossword ( to strengthen word identification)Identify the Cooking M
Grades:
9th - 12th
Types:
Also included in:Â Family Consumer Science FCS Cooking Culinary And Bakeshop Bundle
Quick Bread And Baking Culinary Terms Worksheet Or Test For FCS Classrooms
Are you looking print and go worksheets, reference charts and tests about the biscuit, muffin and creaming mixing method for your cooking FCS classroom? This quick bread worksheet also covers griddle cakes like pancakes and waffles? Topics Covered:4 points about a quick breadthe 3 mixing methods + griddle cake and donutsfat used in each mixing methodwhat is the crumb of a cake doughnut likehow are griddle cakes cooked differently than most quick breads1 possible quick bread problem and its sol
Grades:
7th - 10th
Types:
Also included in:Â Family Consumer Science FCS Cooking Culinary And Bakeshop Bundle
Cooking Methods Culinary Terms Scaffolded Notes For FCS And ProStart
Are you looking for a cooking methods culinary terms scaffolded note to visually represent dry heat, moist heat and combination cooking in the kitchen? Elevate your students culinary skills to new heights! Discover the secrets of different cooking methods with our visually illustrated scaffolded note. Dive into the world of roasting, sautéing, pan frying, broiling, baking, grilling, stewing, boiling, simmering, steaming, braising, sous vide and deep frying. Transform your kitchen classroom into
Grades:
9th - 12th
Types:
Also included in:Â Family Consumer Science FCS Cooking Culinary And Bakeshop Bundle
Beef Meat Review Digital Quiz Game - For Culinary ProStart And FCS Class
Are you looking for a ready to go digital game to review the beef unit before a test? Do you want a game for you to play with students to help them remember the information better? This game has 4 categories:Eating BeefAll About CattleSecondary CutsPrimary CutsEach category has 6 questions = 24 questions in totalHow it works - Use it in slideshow modeClick on the number in the main game board you want to go too.It will take you to the question. When you are done click on 'back to table' to go ba
Subjects:
Grades:
8th - 10th
Types:
Also included in:Â Family Consumer Science FCS Cooking Culinary And Bakeshop Bundle
Poultry Note For The Culinary High School And FCS Classroom
Do you want a print and go note on poultry, what is it, brining, basting and roasting for your cooking classroom? This scaffolded note is great as a starting point for students to understand chicken, the most widely eaten poultry in the world. This is also something that can be laminated and given out to students to reference when working on their poultry unit. Coordinates with Poultry BundleNational Family Consumer Science Standards8.5.5 Prepare various meats, seafood, and poultry using safe ha
Grades:
9th - 12th
Types:
Also included in:Â Meat Bundle - Pork Beef And Poultry - For ProStart And FCS
Egg Cut, Color And Label Activity
Would you like a print and go activity about structure of an egg for your cooking or science class? This cut, paste and color activity is great for students who really need to touch and feel their way through a lesson. They learn the vocabulary by writing out the words. They learn the shape and structure of an egg by coloring in the picture. This can be created to make a peek a book egg book. flaps are cut out and taped/glued on top of the detailed egg picture. Vocabulary:shellwhite (albumen)
Subjects:
Grades:
7th - 10th
Types:
Also included in:Â Family Consumer Science FCS Cooking Culinary And Bakeshop Bundle
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