Towson University
Berries...With a Side of DNA? (High School)
Is DNA still present after picking fruit or cooking vegetables? Biology scholars extract and collect DNA strands in an impactful lab. Working groups prepare their samples and compare their results to negative and positive standard...
Beyond Benign
Synthesis and Analysis of Biodiesel
Fossil fuels are non-renewable resources and have become crucial to the livelihood of countless individuals. Young chemists investigate an alternative method of generating energy by performing a series of activities that lead to the...
Curated OER
Solar Heat: Building and Testing a Solar Oven
Building a solar oven is always an enriching and engaging activity when your class is studying forms of energy or alternative and renewable energy sources. This lesson plan refers you to the re-energy.ca home website for specific...
Curated OER
Meat, Fish and Poultry: Practical Application
A note-taking outline is given to learners which covers meat composition and quality, types of meat and storage, and cooking meat. By viewing pictures they learn to identify cuts of meat or poultry products. They discuss inspection and...
Curated OER
Culinary Culture
Welcome to the café! Introduce beginning French speakers to food-related vocabulary and using the conditional tense to place an order. This plan gets your kids up and moving. They look at French menus, identify quantity expressions (like...
Alabama Learning Exchange
Good Litter, Bad Litter
Which ones can be thrown on the ground? Discover the difference between natural litter and unhealthy trash, helping scholars by using several examples. Use the information here to give them a basic background, but also encourage prior...
Curated OER
Chef for a Day
Students make chocolate chip cookies. In this cooking activity, students follow a recipe by doing each step in sequence.
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
Health: Snacks and Safety for Children
Students discover how to prepare healthy snacks for children. In addition, they discuss food allergies and assess cooking hygiene. Part of this three-day lesson, includes a Powerpoint presentation covering safety measures both in and...
Curated OER
Solar S’Mores
Students cook with the power of the sun. In this solar energy lesson plan, students explore solar cooking as they apply scientific principles to cook s'mores.
Curated OER
All About the Brain
Students 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 reflexes.
Curated OER
Class Ketchup
Students describe statistics by conducting a class cooking activity. In this ketchup lesson plan, students conduct a class survey based on ketchup consumption habits by students. Students utilize tomatoes, water and a bottle to create...
Curated OER
Pumpkin Eye Lesson Plan
Students listen to the story Pumpkin Eye by Denise Fleming to enjoy the colorful illustrations and to learn about an important ingredient in a pumpkin squares recipe the class will be using. In this cooking lesson, students assist the...
Curated OER
It's Alive! Using Microorganisms in Cooking
Learners 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
Cooking Lesson About Goods for Entrepreneur Lesson
Fourth graders experience how businesses are started. In this goods and services lesson, 4th graders learn the story of an Indiana man who started his own chocolate business. Students watch a video about his life and discuss the...
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
Juan BoBo Sends the Pig to Mass
Second graders explore the Puerto Rican culture. In this cultural exploration lesson, 2nd graders discover the culture of Puerto Rico. Students read Puerto Rican folktales and make food. After reading the folktales, students...
Curated OER
What is el Dia de los Muertos?
Students explore the Mexican celebration el Dia de los Muertos. In this Mexican celebration lesson, students discuss ways people in the US honor the dead. Students compare and contrast Mexican holidays and American holidays. Students...
Curated OER
Integrated Social Studies and Cooking Lesson
Fourth graders study the Civil War and discuss what soldiers ate during that time period. In groups, representing Union and Confederate soldiers, they follow recipes, prepare, eat, and share Union hardtack and Confederate Johnnie Cakes.
Curated OER
Create a Cookbook
Trios write, design, and produce cookbooks. In a truly collaborative project, they choose what content to include, contribute recipes, and decide on formatting. Then, they reformat all recipes to ensure consistent style, publish the...
Curated OER
Healthy Eating Patterns
After preparing baked potato nachos, the class views a PowerPoint about healthy food choices and takes notes on an accompanying worksheet. Although the PowerPoint is educational, the majority of the time is used for preparing and...
Curated OER
Double or More
Learners practice cooking by following recipe instructions. In this measuring lesson plan, students read food recipes and collect the materials needed to make one batch, then double the recipe to create twice as much food....
Curated OER
Substitution Lab
Students in cooking class prepare and cook brownies, making a substitution with one or more of the ingredients as instructed. They compare their results in regard to appearance, flavor and texture. They develop an understanding of...
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