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- Grade Range
- 9th - 12th
- Rating
Students examine rules and guidelines for Kitchen Safety by practicing them to prevent and maintain a safe working environment for themselves and others. Full Review »
- Grade Range
- Kindergarten - 1st
- Rating
Students explore the rules of safety in reference to the average home. They look especially for possible dangers that could lead to a fire. The practices of using common sense thinking to prevent accidents is covered in the lesson. Full Review »
- Grade Range
- 2nd - 3rd
- Rating
Students, after brainstorming and viewing a variety of pictures of kitchens and all the hazards that one could encounter in the kitchen area with appliances, create posters to present safety precautions/rules information for home, school and the community. Full Review »
- Grade Range
- 4th - 6th
- Rating
Students engage in a study about the common hazards found in a kitchen. The appliances are identified along with the safe usage and hazards that can arise of improper handling or set up. In groups students develop a list of hazards that are common to most kitchens and share with each other the ideas of prevention. Full Review »
- Grade Range
- 7th - 8th
- Rating
Students, after brainstorming all the potential kitchen hazards associated with kitchen appliances, create posters to present safety procedures/rules information. In addition, they view a variety of pictures of kitchen appliances to bounce ideas off of for their posters. Full Review »
- Grade Range
- 7th - 12th
- Rating
Students examine kitchen safety procedures and sanitation techniques and identify the source and function of carbohydrates, fiber, proteins, fats, vitamins, minerals, and water how they apply to food preparation techniques. They identify food-borne illnesses and prevention techniques, and identify a variety of ways to prepare different types of foods. Full Review »
- Grade Range
- 9th - 12th
- Rating
Students apply established safety rules and guidelines to maintain a safe working environment. They survey safety hazards that may occur and take precautions in preventing injuries or accidents from happening by creating and maintaining a safe working environment. Full Review »
- Grade Range
- 9th - 12th
- Rating
Students are given list of unwanted food contamination, correctly identify illness and preventions. They are then given a list of kitchen hazards, correctly identify in writing prevention techniques. They explore information on food temperatures, correctly identify in writing food safety zones. Full Review »
- Grade Range
- 7th - 12th
- Rating
Students review kitchen management, safety, and sanitation rules, and practice applying safety and sanitation rules in kitchen lab by preparing chicken stir-fry over rice while maintaining safe working environment. Students then complete lab evaluation sheets. Full Review »
- Grade Range
- 3rd - 4th
- Rating
Students complete work at six stations as they investigate children's nutritional needs, kitchen safety, and snacks. First, they listen to Dr. Seuss', "Green Eggs and Ham" before discussing nutrition and the station activities. At each station they complete activities concerning food groups, the food pyramid, and healthy meals. As an assessment, they hand in folders that contain complete work from the stations. Full Review »
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