Curated OER
Bubble and Squeak
Students complete a unit on the chemical and technological processes of food preparation. They observe various experiments, describe changes in materials through cooking, identify safety and hygiene issues, and cook various recipes.
Curated OER
Solar S’Mores
Learners cook with the power of the sun. In this solar energy lesson, students explore solar cooking as they apply scientific principles to cook s'mores.
Curated OER
All About the Brain
Young scholars use eggs, cooking oil, foam balls and more to create a simulation of the brain and record what happens in each step. In this brain lesson plan, students learn about protecting the brain, the brain's ability to learn, and...
Curated OER
It's Alive! Using Microorganisms in Cooking
Students create a KWL chart about food. In this chemistry lesson, students differentiate physical and chemical changes. They explain how microorganisms are used in food preparation.
Curated OER
Eating Through the Metric System
Seventh graders convert measurements in recipes to metric measurements and prepare the food items. They create a metric measurement cookbook.
Curated OER
The Magic School Bus Baked in a Cake
Students learn along with Ms. Frizzle's class. In this Magic School Bus lesson plan, students learn that baking is like a chemistry experiment as they make chemistry happen by following a recipe for pretzels.
Curated OER
Cooking Lesson
Fourth graders taste different flavors on their popcorn. In this taste bud lesson, 4th graders make predictions about taste and dip popcorn into four different flavors. They record how the flavors tasted - sweet, salty, bitter, or sour.
Curated OER
What is Rice?
Second graders investigate the agricultural process of rice farming by creating a rice stationary item. In this farming lesson, 2nd graders read about rice plants and the techniques used to harvest the edible plant. Students discuss...
Curated OER
Cooking with the Sun!
Students access prior knowledge of solar energy and understand that solar energy produces heat. In this solar cooker lesson, students complete grade appropriate experiments using the heat of the sun. Students complete a worksheet on...
Curated OER
Polymers and Crystals: Their Role in Food Science
Blend chemistry with cooking in this exploration of polymers, carbohydrates, and food science. Experimenting with gelatin produces concrete examples of the bonding and ploymerization discussed in the lesson plan. Copious, comprehensive...
Curated OER
Baking Ice Cream
In this science and cooking worksheet, learners investigate how it is possible to make a baked ice cream dessert. Students follow the detailed recipe, then answer the questions where they hypothesize why the ice cream did not melt.
Curated OER
Effects of Oil Spills on Environment and Marine Life
Learners explore oceanography by conducting an environmental experiment in class. In this oil spill instructional activity, students discuss the human need for oil and what is at stake when we drill for oil in our oceans. Learners read a...
Curated OER
Rates of Reactions end Enzymes
Introducing enzymes and the controlling factors of a reaction this slideshow displays the typical rate of reaction graph and labels the main sections. The summaries of ways to measure reaction rates are valuable and the examples of...
Baylor College
What's That Food?
Get things cooking with the first lesson in this series on the science of food. Working in small groups, young scientists make and record observations about different mystery foods. These descriptions are then shared with the class and...
Weebly
Definitions of Conduction, Convection, and Radiation
There's quite a bit in this physical science packet. First, how is heat transferred? Learners read a brief explanation of conduction, convection, and radiation before identifying common occurrences (with pictures) as one of the three....
American Physiological Society
Why is Kettle Corn Cooked in Copper Pots?
The kitchen — it's not just for eating anymore! Specific heat is often a difficult concept to grasp, so give it context by relating it to cooking. Learners gain experience in the principles of thermal energy transfer by designing an...
Lee & Low Books
First Come the Zebra Teacher’s Guide
Accompany a reading of First Come the Zebra written and illustrated by Lynne Barasch with a teacher's guide equipped with before reading, vocabulary, and after reading activities. Additional social studies, science, music, art, math, and...
Space Awareness
Fizzy Balloons - C02 in School
Carbon dioxide is a very important gas; it is present in the air, used in cooking, and supports plant and animal life. Scholars investigate the properties of carbon dioxide with three different activities. They experience a color change,...
Alabama Learning Exchange
Nature's Life Cycle
Become a member of the Pollution Patrol and stand up to litter! After discussing the life cycle of seeds and discussing how plants figure into the food chain, young conservationists engage in several activities involving podcasts,...
Curated OER
Meat Test
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...
Curated OER
What's Cooking
Learners complete a solar radiation activity. For this solar radiation lesson, students complete an experiment to learn about solar radiation. Learners make solar tea by using the energy of the Sun to brew tea.
Curated OER
Eggs Introduction
Students research eggs including their structure, sizes, grades, nutritional value, functions in recipes, preparation techniques, and storage guidelines. They prepare a recipe including eggs.
Curated OER
Cooking Fun
Young scholars explore a variety of methods for the measurement of dry, semi-solid, and liquid ingredients. Real kitchen utensils and food items are utilized in this lesson plan.
Curated OER
Mouthwatering Mollusks
Students investigate various forms of aquatic life. They use four senses, touch, taste, smell, and observation to explore mollusks. Students cook and taste various types mollusks, such as mussels, scallops, and squid.
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