Perkins School for the Blind
Grocery Shopping
Grab those reusable bags, it's time to go shopping! Intended to foster independent living skills in learners with visual impairments, the instructional activity covers several topics related to grocery shopping. They start by planning a...
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Chuukese Dinner (high School)
Students read journal entries about having dinner with a Chuukese family. Using this information, they identify which foods sound appealing and compare and contrast Micronesian and American foods, fruits and vegetables. In groups, they...
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Preparing for Cake Sale
Young scholars complete a series of lessons and plan recipes to make. They gather the necessary ingredients. Students follow safe procedures for food and safety hygiene to bake a cake for a cake sale. Young scholars create posters to...
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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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My Heritage Country Report
Students list five food dishes that are part of their family's heritage. Each student then does research of a country and a recipe (possibly a family recipe). With the help of members of his/her kitchen group, the student prepares the dish.
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Spring Harvest
Students engage in a lesson that is interested in the foods related to the season of Spring. They conduct research using a variety of resources while creating menus to match the regions of The United States. Students create food items...
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Try Something New with Fruits and Vegetables
Students share what fruits and vegetables they bought with their WIC checks. For this adult health lesson, students discuss different ways to prepare fruits and vegetables. They view a cooking demo and try it at home.
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Try Something New! Enjoy the Great Taste of Whole Grains
Students share their shopping experience with the new WIC whole grain check. In this adult health lesson, students explain the proper way to prepare whole grains. They watch a cooking demo on a new recipe and implement it at home.
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Jr. Chef Club
Students review proper hand washing techniques and make a recipe. In this cooking lesson plan, students explore how to wash their hands properly before cooking and how to make a few edible treats.
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Pecans
Learners explore human health by creating a food dish in class. For this nuts lesson, students discuss pecans and identify the benefits of eating nuts and vegetables. Learners prepare a dish for their classmates...
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Say Cheese!
Students identify the different WIC cheese choices. In this health lesson plan, students compare the nutrient content of various cheese. They share cheese cooking tips.
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Fruits and Vegetables
Students make a variety of recipes that include fruits and vegetables. In this fruit and vegetables lesson plan, students make recipes, learn about the proper amounts of fruits and vegetables needed per day, describe how to sanitize...
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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.
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How You Doing? How You Bean?
Students name 3 health benefits of eating beans. In this adult health lesson, students identify various beans they can get with their WIC vouchers. They discuss ways to adapt a certain recipe to their family's needs.
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Food: Then and Now
Third graders examine turn-of-the-century cooking methods and research recipes from that period. They examine poems by Paul Lawrence dunbar about food and assemble their own class cookbook. They make gingerbread and butter in class.
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Ice Energy
Young scholars explore how chemicals change water. In this chemical change instructional activity, students participate in an experiment to observe how salt effects ice and how ice cream freezes.
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Chemical Changes and Biscuits
Fourth graders investigate chemical changes in everyday life settings, such as cooking. They investigate leavening which is one of the classic chemical changes that people experience. Pupils observe leavening in biscuits with the...
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Critics of Cuisine
Students role play the role of food critics. Using recipes, they make nutritious meals at home following specific directions. They write reviews of their recipes and the products they used to make them. They share their review with...
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Eating for Your Future
Students brainstorm ways to live healthy. For this health science lesson, students recipes that are healthy and appealing. They compile all recipes and develop a class cookbook.
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Measuring Techniques - Level I
Demonstrate food preparation techniques of salads, soups, casseroles, breads, meats, poultry and pastries.
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Ice Energy
Students study the concept of ice energy. In this ice energy lesson, students observe what happens when salt is sprinkled on a piece of ice before following a recipe to make two types of ice cream. They note the difference in the two...
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Quick Breads, Biscuit Method Lab
Students watch the teacher demonstrate following the biscuit recipe. They follow the recipe themselves and prepare bread sticks and cinnamon rolls. While their breads are cooking, students work the provided crossword puzzle.
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The Kindness Company
Students organize themselves into a simulated company complete with applications, interviews and training. They identify a community need they can fulfill related to cooking or sewing and work to make and deliver the designated product.
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Operating Kitchen Equipment
Students spend this instructional activity discovering how electricity makes the appliances in their kitchen operate. In groups, they explain how energy is being converted in a microwave oven and practice giving others directions to how...