Learners explore the bread, cereal, grain food group on the Food Guide Pyramid. They test recipes for quick breads which are high in carbohydrates and determine the purpose of each of the ingredients in pancakes or waffles.

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.

Students investigate the purpose of each ingredient in a quick bread.

Students examine the purpose of gluten in bread making and what type of flour is needed to make bread. They compare the properties of a balloon to bread dough to explain yeast fermentation. They make bread.

Learners learn how important it is to stay healthy. In this germ lesson plan, student learn what germs are and the effect they have on healthy bodies and explore how important it is to keep their bodies healthy through a classroom...

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...

Students examine chemical leavening agents in dough and batters.

Students examine and prepare a recipe and state the purpose of each ingredient. They complete a worksheet based on the food pyramid.

In this invasive species worksheet, 3rd graders complete a hands on science experiment.  students then record their observations and results.

Fifth graders examine both physical and chemical changes, and how to identify the difference between the two. They observe the changes that occur in butter when it is exposed to heat and cold, heat energy. In their notebooks, they write...