Worksheet
Curated OER

Drama Terms Notes

For Students Pre-K - 12th
Comedy, tragedy, act, scene, prop. do you want to review important drama terms? Actors record the term next to its definition on a instructional activity that could be used individually or as a group activity. A link to a corresponding...
Worksheet
Curated OER

Antonyms 1: Level 7

For Students 6th - 8th
When is a cow not a cow? When, as a homograph, it is used as a verb to mean to frighten with threats, of course. Studying antonyms is a great way to increase vocabulary and the 10 questions on this antonym quiz will challenge your middle...
Lesson Plan
Curated OER

Recycling!

For Teachers 4th - 5th
Students explore environmental awareness by participating in a recycling activity. In this sustainability lesson, students identify methods in which things can be reused, such as paper. Students utilize aluminum foil, a bowl, water,...
Handout
Curated OER

SAT Preparation

For Students 10th - 12th Standards
The verbal and quantitative sections of the SAT can be a challenge for even the most erudite logophile. Prepare your test takers for the vocabulary they will encounter on standardized exams by providing them with a helpful list of roots,...
Lesson Plan
Curated OER

Making a Fossilized Egg

For Teachers 1st - 4th
Students explore fossils by participating in an in class experiment. In this archaeology lesson, students utilize dough and classroom objects to create fossil imprints after hiding the toy/fossil in the dough egg. Students categorize the...
Lesson Plan
Curated OER

What Boat Designs Float the Best?

For Teachers 5th
Fifth graders investigate buoyancy by conducting a science experiment.  In this water properties lesson, 5th graders predict which of their different paper boat designs will float for the longest period.  Students conduct the...
Lesson Plan
Curated OER

Revamped Recipe

For Teachers 5th
Fifth graders engage in a tasty lesson which assist them with proportional measurements. They use a given recipe written for 12 servings, and use a chart to determine the ingredient amounts for 30 servings (or number of students in class).

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