If students use and store kitchen equipment appropriately as well as utilize sanitary work habits, the foods laboratory will be a safe and easy place to work. See Preface Materials: As a motivator ask: "Why should I worry whether or not...

Identify methods that prevent food-borne illnesses and contamination. National Standard 14.4.1 Identify food-borne illness Identify types of food-borne illness and their symptoms: botulism, e-coli, hepatitis, salmonella, staphylococci...

Apply food selection and preparation guidelines related to egg products. National Standard 14.3.3 Identify functions of eggs: binder, thickener, coating, leavening agent, emulsifier Identify egg cooking temperatures, techniques/methods:...

Fourth graders simulate how the digestive system works. In this hands-on simulation, 4th graders complete six group activities that help students visualize how our body breaks down food into nutrients.

students analyze the place of humans among the tropic levels by observing what we eat. They calculate the caloric content of several foods commonly eaten by humans and calculate the total energy cost to grow, process, transport, store...

Students analyze the trophic level of humans by first calculating the kilocalories in own their lunch. They then calulate the kilocalories in a wide variety of foods found in grocery stores and compare the kilocalories needed to acquire...

Demonstrate food preparation techniques of salads, soups, casseroles, breads, meats, poultry and pastries.

Learners read, write about, and cook with rice in this home economics lesson plan. They reflect on the experience eating rice at home or in other ethnic foods.

Students discover the multicultural contributions to New Orleans gumbo through participation in cross curriculum activities. For this multicultural diversity and New Orleans history lesson, students shade regions of a map according to a...

Students investigate how earthworms help build good soil. They examine the worms carefully to find the ringlike segments and swollen band at the front of the earthworm's body. Students take turns dampening the soil every day and adding...

Students explore how they can make healthy food choices and assess how "eating healthy" requires knowledge and planning ahead. They review and discuss The Edible Pyramid as well before they complete this project online. Each student maps...

Students will learn the meaning of food science and management for the classroom and laboratory. Background For Teachers: NOTE TO TEACHERS: A pre-assessment should never be graded. Good pre-assessment devices, however, can also be used...

Students experience the difficulty that goes along with foraging for food. In this instructional activity on the importance of modern agriculture, students simulate how there simply is not enough food and water for everyone when...

Third graders explore the food industry by viewing a presentation about farming. In this farming geography lesson, 3rd graders view globes and maps while identifying the prime geographical locations for fertile land. Students view a...

Fourth graders examine Utah's economic structure and learn about agricultural careers.  In this agricultural careers lesson, 4th graders follow agricultural products from their source to the lunch table. Students chart their results...

Learners perform an experiment in which they test foods for the presence of proteins, carbohydrates, and lipids. They identify the molecular structure of each type of biomolecule and then discuss how biomolecules relate to nutrition and...

Students read a story called School Lunches Get More Healthful and answer vocabulary and comprehension questions about it. In this current events school lunch lesson plan, student respond to literature by answering questions, recalling...

Pupils explore the benefits of allowing and providing specifically designed age-appropriate cooking experiences for young children. They "cook" a variety of creative, healthy dishes designed for 3-5 year-olds to make and to help them...

Students discuss which foods they like to "pig out on" and how they feel after they indulge themselves. They explore the idea of eating foods in moderation instead of binge eating.

Sometimes you need to play a game in order to reinforce learning. Use Bingo cards to review the equivalents for both dry and liquid portions. Playing Bingo helps learners to practice recognizing measurement units, abbreviations, and...

Is there anything better than hot soup on a cold day? Kids prepare either vegetable chowder or minestrone soup in an activity that features the use of the stove top.

To demonstrate their mastery of time management and kitchen organization skills, groups prepare either a shepherd's pie, lasagne, or spaghetti bolognese.

Class cooks practice the rubbing technique and the preparation of a range of bases to produce an apple and sultana or herby veggie crumble.

Pupils study the essential nutrients for our bodies.  In this healthy choices lesson students complete several activities which includes research and a presentation.