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- Grade Range
- Kindergarten
- Rating
Students listen to the story Bread, Bread, Bread by Ann Morris, explore the many varieties of breads available, and explore how bread is made. Full Review »
- Grade Range
- Kindergarten - 1st
- Rating
Students organize information about bread after tasting different kinds of bread. They ask questions of what they do not know about bread and draw their favorite type of bread. Full Review »
- Grade Range
- Kindergarten - 1st
- Rating
Students participate in making bread. They are required to follow the recipe and directions given to them by the teacher. A field trip to the grocery store can also be included. Full Review »
- Grade Range
- 4th - 6th
- Rating
Students identify similarties and differences between different countries and what type of bread they eat. They examine the different cultures of countries by emailing people in other countries. They also locate the country on the map. Full Review »
- Grade Range
- 1st - 5th
- Rating
Students study the origins of wheat and make bread in a bag. They list the ingredient they have in common that might have grown in Oklahoma. They discuss safe food handling principles, and wash their hands thoroughly. They discuss the importance of following instructions when cooking. Full Review »
- Grade Range
- 7th
- Rating
Students investigate the concept of a nutritional label used on bread products. They read different labels in order to strengthen reading skills and interpreting nutritional information. The information is used in order to create their own nutritional labels. Full Review »
- Grade Range
- 9th - 12th
- Rating
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 before leaving. Full Review »
- Grade Range
- 4th - 5th
- Rating
Students access how processing adds value to agricultural products by making bread in a bag. They research various examples of processed foods to share with the classmates (timber, cookies, etc.). Students explore all stages of processing foods. Full Review »
- Grade Range
- Higher Ed
- Rating
Students comprehend the nutrition benefits whole grain breads. They explore how to overcome the common barriers to eating whole grain bread. Students investigate how to choose and store whole grain breads. They comprehend the protective effects of whole grain bread against heart disease, cancer, and type 2 diabetes. 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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