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- Grade Range
- 9th
- Rating
Students are tested on their knowledge on how to select and prepare milk and milk products, a standard serving size for milk and milk products, terms associated with milk and milk products and how to use and care for these dairy foods. Full Review »
- Grade Range
- 3rd
- Rating
Students collect samples of fruits and vegetables from home, review their notes and complete a test on their knowledge of fruits, vegetables, vitamins, minerals, selection, care and preparation guidelines for fruits and vegetables. Full Review »
- Grade Range
- 3rd
- Rating
Students explore the structure, size, grades, nutritional function, preparation techniques and storage guidelines of eggs. They prepare German Pancakes and Orange Julius. Full Review »
- Grade Range
- 3rd
- Rating
Students complete a test demonstrating their knowledge of the study of eggs. Full Review »
- Grade Range
- 9th - 12th
- Rating
Students define and discuss congruency and the corresponding parts between congruent triangles. They create a pair of congruent triangles, test for congruency, and complete a worksheet. Full Review »
- Grade Range
- 3rd - 11th
- Rating
Students visit sites designed to prepare them for the Missouri Assessment Program tests. They visit Web sites containing skills practice for the test. Full Review »
- Grade Range
- 6th - 12th
- Rating
Students discuss the definition of intelligence and the possibility of measuring intelligence. They consider the elements of intelligence by reading and discussing the article "'Jeopardy' Millionaire is Smart, but Is He a Genius?They research intelligence testing in preparation for class debates and write reaction papers examining how their views have been affected by the debates conducted during class. Full Review »
- Grade Range
- 9th - 12th
- Rating
Students identify the differences and characteristics between a pie shell, a single-crusted pie and a double crusted pie. They examine the main ingredients and their functions in pastry and explore the techniques in preparing a tender and flaky crust and how to store them properly. Full Review »
- Grade Range
- 7th - 12th
- Rating
Students explore basics of meat, meat cookery, and preparation skills and techniques in safe handling procedure. Students state qualities or advantages of casserole, identify parts of casserole, food ingredients, function of ingredients, and means of preparation. Full Review »
- Grade Range
- 10th - 12th
- Rating
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 terminology used in bread making.i Full Review »
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