Curated OER
Grow Your Own Grub
Learners create a recipe book. In this produce instructional activity, students watch a selection of the harvest animations from the BBC Dig In website, taste some of the vegetable and herbs they've been growing and discuss creating a...
Curated OER
Following a Recipe
Learners create a cookbook. In this recipe and writing lesson, students brainstorm the skills necessary to follow a recipe, watch a cooking show and write down a recipe used. Learners use a word processing program to write a paragraph...
Curated OER
Studying the Food Pyramid
Students explore the food pyramid and how to eat a healthy diet. In this nutrition instructional activity, students use pictures to make charts of food from the different food groups, record the food they eat throughout the day,...
Curated OER
Fiber - Adding it to the Diet - Skill Supplement
Food preparation that supports the concepts of adding fiber and water to the diet. Identify fiber, its sources and functions. National Standard 14.2.1 Identify the function of fiber Identify cellulose - non digestible fiber Discuss the...
Curated OER
Memorable Cell Membrane
Students investigate the components of a cell membrane. In this cell membrane lesson plan, students build a cell membrane model using toothpicks and candy to represent the parts of the membrane including the phospholipid bilayer and the...
Virginia Department of Education
Macromolecules
Finally, a chance for the class to play with their food! Allow pupils to simulate stomach acid with common foods, and introduce specific macromolecules into the mixture to explore characteristics of carbohydrates, lipids, and proteins....
DiscoverE
Bridges, Buildings and Beyond Activity Packet: Grades 3-5
The road to a better understanding of engineering lies with bridges and tunnels. A set of four engaging activities teaches learners about engineering concepts related to construction projects. They perform an experiment to find the...
MENSA Education & Research Foundation
Pi Day Fun!
In this multi-faceted introduction to pi, participants perform a bevy of pi-related activities. Ranging from measuring household items to singing pi songs and reading pi stories, this fun and non-intimidating resource serves to bring up...
Curated OER
Life Traps - Lesson Plan
Students observe and discuss microbes. In this microbes instructional activity students complete a lab activity where they grow microbes in petri dishes and discuss their findings.
Curated OER
Yeast Bread: Final Evaluation Project
Identify and prepare yeast breads. National Standard 14.3.3 Identify the classes of breads: rolls, loaves, deep-fat fried Identify ingredients in yeast breads and their functions: flour, yeast, liquid, salt, sugar, fat and eggs Identify...
Curated OER
Yeast Bread Test
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...
Curated OER
Casserole Lab
Students participate in a lecture and lab explaining the qualities of a casserole, identifying the different kinds, the function of the ingredients and foods used in the preparation of the casserole.
Curated OER
Yeast Bread - Pretzel Lab
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...
Curated OER
Combinations
In this combinations worksheet, students examine, analyze and calculate several ways to solve probability word problems involving combining ingredients to make a cake.
Curated OER
Activity #19 Oxygen For Yeast
Students observe and record what occurs when yeast is added to hydrogen peroxide. They indicate why a chemical reaction (decompostion) must have occurred during the experiement. Pupils explain why yeast was used. Students comprehend the...
Curated OER
Books: Writing a Blurb
Students write a blurb for different audiences. Students encounter different forms and functions of the use of blurbs. Students write an original blurb to share with the class.
Curated OER
The Customer Service Chain
Students identify and interpret the importance of customer service.
Then they identify the concept of customer chain and the meaning of the quality paradigm. Students also identify and define the role of quality in competitiveness and...
Curated OER
Hey, Mom! What's for Breakfast?
Students examine how he world eats breakfast. In this food choices lesson, students work in groups to list breakfast foods and their ingredients and find goods and consumers on the list. The, students use the Internet to complete a...
Curated OER
Freckle Juice- Lesson 3
Young scholars read and respond to a chapter in a book. In this vocabulary and reading comprehension lesson, students preview and predict chapter 3 of Freckle Juice, define new vocabulary words, read chapter 3 and complete a vocabulary...
Curated OER
Let's Sort a Salad
Students examine edible plants by identifying salad ingredients. In this botany lesson, students discuss the different vegetables that can be eaten in a salad and draw them on a worksheet. Students review vegetable vocabulary and examine...
Curated OER
Making Pretzels
Students discover that plants provide food products to humans. For this baking lesson, students grind wheat seeds into flour and then use the flour to make pretzels. Students participate in a variety of activities that involve them in...
Curated OER
Using Recipes to Reinforce Fractions
Students, in groups, make a presentation to the class explaining how and what they did to increase the recipe they were given so that they would have the correct amount of ingredients to make their pancakes for the whole class.
Curated OER
Eggs, Practical Test
Third graders explore the structure, size, grades, nutritional function, preparation techniques and storage guidelines of eggs. They prepare German Pancakes and Orange Julius.
Curated OER
Pie Crust Experiment
This experiment can be used as a pre-assessment to see what experience and knowledge the students have in preparing pies. They identify the difference in taste, flavor, texture and appearance as they substitute different ingredients for...